Nutritive Value of Foods

Front Cover
DIANE Publishing, 1997 - 72 pages

What people are saying - Write a review

User Review - Flag as inappropriate

I hate my life.

Other editions - View all

Popular passages

Page 4 - Foods listed.—Foods are grouped under the following main headings: Beverages Dairy products Eggs Fats and oils Fish and shellfish Fruits and fruit juices Grain products Legumes, nuts, and seeds Meat and meat products Mixed dishes and fast foods Poultry and poultry products Soups, sauces, and gravies Sugars and sweets Vegetables and vegetable products Miscellaneous items Most of the foods listed are in ready-to-eat form. Some are basic products widely used in food preparation, such as flour, fat,...
Page 65 - ... to do with the data and the procedures to be used in arriving at the items rather than with the items themselves. The committee, for example, did not attempt to decide what quantity of milk or other foods should be included in the budget, but instead they decided that nutrients should be provided as recommended by the Food and Nutrition Board of the National Research Council and that the specific foods, yielding these nutrients and set up for pricing, should be determined by analysis of the food...
Page 5 - ... present in a slice of bread. Some destruction of vitamins in vegetables, especially of ascorbic acid, may occur when foods are cut or shredded. Such losses are variable, and no deduction for these losses has been made. For meat, values are for meat as cooked, drained, and without drippings. For many cuts, two sets of values are shown: Meat including the fat, and meat from which the fat has been trimmed off in the kitchen or on the plate. A variety of manufactured items, such as some of the milk...
Page 3 - NUTRITIVE VALUE OF FOODS A glass of milk ... a slice of cooked meat . . . an apple ... a slice of bread — what food values does each contain? How much cooked meat will a pound of raw meat yield? How much protein is recommended a day for a healthy 14-year-old boy? Ready answers to questions like these are helpful to homemakers who need quantitative information for the planning of nutritionally adequate diets, and to nutritionists, dietitians, and physicians.
Page 4 - The approximate measure shown for each food is in cups, ounces, pounds, some other well-known unit, or a piece of a certain size. The measures shown do not necessarily represent a serving, but the unit given may be used to calculate a variety of serving sizes. For example, values are given for 1 cup of applesauce. If a serving is...
Page 4 - The ounce refers to 1/16 of a pound avoirdupois . unless fluid ounce is indicated. The weight of a fluid ounce varies according to the food measured.
Page 6 - This table is adapted from a more extensive table published by the Food and Nutrition Board of the National Academy of Sciences...
Page 5 - Among the factors influencing the yield of meat is the proportion of fat and lean. Many cuts have an outside layer of fat extending all or part way around. The thickness of this fat layer varies depending on the cutting and trimming practices in the market. The information on yield in table 3 and on nutritive value in table 2 applies to retail cuts trimmed according to typical market practices.
Page 5 - Table 3 shows, for several retail cuts, the yield of cooked meat from 1 pound of raw meat. Yield is given as ounces of: Cooked meat with bone and fat Cooked lean and fat Cooked lean only Among the factors influencing the yield of meat is the proportion of fat and lean.
Page 65 - Although allowances are expressed as niacin, it is recognized that on the average 1 mg of niacin is derived from each 60 mg of dietary tryptophan. * This increased requirement cannot be met by ordinary diets: therefore, the use of supplemental iron is recommended.

Bibliographic information