Bowes & Church's Food Values of Portions Commonly Used

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Lippincott Williams & Wilkins, 2005 - Medical - 452 pages
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This classic guide to nutrition has helped put the “balance” in balanced diets since 1937! Now completely updated for the Eighteenth Edition, this bestseller continues to supply authoritative data on the nutritional value of foods in a form for quick and easy reference. The book’s main table reflects the current food supply—listing more than 8,500 common foods—and contains data on the nutritional content of foods, organized by food groups. Supplementary tables define the content of lesser known foods. Each food entry is thoroughly evaluated to include calorie content, weight, water, protein, fat, cholesterol, carbohydrate, dietary fiber and major vitamins and minerals. Brand names and the general foods that typify today’s eating habits are covered; the latest information on fiber and monounsaturated fat content is addressed; and a bibliography of sources for current food composition data is provided.

 

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Contents

Section 1
4
Section 2
10
Section 3
19
Section 4
43
Section 5
47
Section 6
50
Section 7
61
Section 8
64
Section 22
185
Section 23
205
Section 24
210
Section 25
227
Section 26
236
Section 27
259
Section 28
263
Section 29
264

Section 9
70
Section 10
81
Section 11
83
Section 12
96
Section 13
103
Section 14
106
Section 15
121
Section 16
131
Section 17
136
Section 18
138
Section 19
140
Section 20
148
Section 21
177
Section 30
277
Section 31
295
Section 32
331
Section 33
344
Section 34
345
Section 35
346
Section 36
347
Section 37
350
Section 38
351
Section 39
374
Section 40
384
Section 41
403
Copyright

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