Bowes & Church's food values of portions commonly used / Jean A.T. Pennington & Judith S. Douglass.

By: Pennington, Jean A. ThompsonContributor(s): Douglass, Judith SpungenMaterial type: TextTextPublisher: Philadelphia : Lippincott Williams & Wilkins, c2005Edition: 18th edDescription: xl, 452 p. ; 28 cmISBN: 0781744296; 9780781744294Other title: Food values of portions commonly usedSubject(s): Nutrition -- Tables | Food -- Composition -- TablesDDC classification: 613.2/8 LOC classification: TX551 | .P385 2005
Contents:
Beverages -- Candy -- Cereals & grains, cooked -- Cereals, ready-to-eat -- Cheese & cheese products -- Creams & cream substitutes -- Deserts -- Eggs, egg dishes, & egg substitutes -- Entrees & meals -- Fast foods & restaurant foods -- Fats, oils, shortenings, and spreads -- Fish & seafood -- Flour & grain fractions -- Fruit & vegetable juices & juice drinks -- Fruits -- Grain-based snack foods -- Grain products -- Infant, junior, & toddler foods -- Meats -- Meats, luncheon & snack -- Meat substitutes & soy products -- Milks, milk beverages, & yogurt -- Nuts & seeds -- Poultry -- Salad dressings -- Sauces, gravies, & condiments -- Soups -- Spices, herbs, & flavorings -- Sugars, syrups, & other sweeteners -- Vegetables & vegetable dishes -- Miscellaneous food ingredients -- Special dietary foods -- Supplementary tables for the nutrient content of foods: Alcohol, ethyl (ethanol), Amines, Amino acids, Caffeine, Carotenoids -- Dietary fiber components - lignin & pectin -- Fatty acids -- Flavonoids - anthocyanidins, flavan-3-ols, flavones, flavonols, & flavanones -- Glutathione -- Gluten -- Minerals -- Plant acids -- Plant sterols -- Purines -- Sugar alcohols - mannitol & sorbitol -- Sugars -- Vitamins/Vitamin-like components.
Subject: This classic guide to nutrition has helped put the balance in balanced diets since 1937. Now completely updated for the Seventeenth Edition, this bestseller continues to fulfill its purpose, 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. New in the Seventeenth Edition: a comprehensive listing of sugars has been added to the main table.
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Item type Current location Call number Status Date due Barcode
Book University of Texas At Tyler
Stacks - 3rd Floor
TX551 .P385 2005 (Browse shelf) Available 0000001784438
Reference Book University of Texas At Tyler
Withdrawn
TX551 .P385 2005 (Browse shelf) Withdrawn Not For Loan 0000001784446

Includes bibliographical references (p. 403-411) and index.

This classic guide to nutrition has helped put the balance in balanced diets since 1937. Now completely updated for the Seventeenth Edition, this bestseller continues to fulfill its purpose, 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. New in the Seventeenth Edition: a comprehensive listing of sugars has been added to the main table.

Beverages -- Candy -- Cereals & grains, cooked -- Cereals, ready-to-eat -- Cheese & cheese products -- Creams & cream substitutes -- Deserts -- Eggs, egg dishes, & egg substitutes -- Entrees & meals -- Fast foods & restaurant foods -- Fats, oils, shortenings, and spreads -- Fish & seafood -- Flour & grain fractions -- Fruit & vegetable juices & juice drinks -- Fruits -- Grain-based snack foods -- Grain products -- Infant, junior, & toddler foods -- Meats -- Meats, luncheon & snack -- Meat substitutes & soy products -- Milks, milk beverages, & yogurt -- Nuts & seeds -- Poultry -- Salad dressings -- Sauces, gravies, & condiments -- Soups -- Spices, herbs, & flavorings -- Sugars, syrups, & other sweeteners -- Vegetables & vegetable dishes -- Miscellaneous food ingredients -- Special dietary foods -- Supplementary tables for the nutrient content of foods: Alcohol, ethyl (ethanol), Amines, Amino acids, Caffeine, Carotenoids -- Dietary fiber components - lignin & pectin -- Fatty acids -- Flavonoids - anthocyanidins, flavan-3-ols, flavones, flavonols, & flavanones -- Glutathione -- Gluten -- Minerals -- Plant acids -- Plant sterols -- Purines -- Sugar alcohols - mannitol & sorbitol -- Sugars -- Vitamins/Vitamin-like components.

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