Bowes and Church's Food Values of Portions Commonly Used

Bowes and Church's Food Values of Portions Commonly Used

Author(s):
Quantity:
Publication Date: 2009
Availability: In Stock
Format:
ISBN/ISSN: 9780781781343

Description

This classic guide to nutrition has helped put the "balance" in balanced diets since 1937! Now completely updated for the Nineteenth 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 6,300 common foods—and contains data on the nutritional content of foods, organized by food groups.
Rights Link

--NEW! For-sale CD version of database due out 1/30/2010 (see separate TW)
--NEW! Main table now includes separate values for Total Sugars vs. Added Sugars
--NEW! Additional Supplementary Databases:
-- Caffeine and Theobromine
-- Coenzyme Q
-- Fluoride
-- Total Antioxidant Capacity
--This text undergoes a rigorous process for update and revision. The authors research and update food data from multiple primary sources (USDA, retail food chains, etc.) and also solicit input via a third-party accuracy review. Unlike many of the openly accessible Web-based food data sources, the data is current and validated.
--Also provided are food component definitions; abbreviations and symbols used in the text; reference codes that identify the data sources used in this edition; conversion tables for measures of heat, weight, and volume; and a table of gram-ounce equivalents
--Back material includes the scientific names for plants and animals, food name synonyms and cross-references, a bibliography of publications on the composition of foods, and an index.
--Brand names and the general foods that typify today's eating habits are covered.
--Nutrient values included in the main and supplementary tables have been obtained directly from the USDA Database for Standard Reference, food companies, food company websites, and scientific literature.
--The front material provides information on standards for the dietary intake of food components in the United States. The standards for macronutrients, vitamins, minerals, and energy are those established by the Food and Nutrition Board of the National Academy (Dietary Reference Intakes).
--The latest information on fiber and monounsaturated fat content is addressed.
--The list of food name synonyms and cross-reference is included to assist users in locating foods with various names (including regional names) or various arrangements of the same name (e.g., lima beans vs. beans, lima vs. butterbeans).
--The main food table in this database, entitled Nutrient Content of Foods, provides values for 31 nutrients in approximately 6,300 foods. The foods are grouped into 32 sections on the basis of food type with considerations for common usage.
--The main table includes information on calorie content, weight of serving, water, protein, fat, cholesterol, carbohydrate, dietary fiber, other macro food components, major vitamins and minerals, and total and added sugar.
--The supplementary tables define the content of lesser-known food components that occur only in certain foods or for which there was not sufficient data to warrant a listing in the main table. The foods in the supplementary tables are generally listed by the major food groupings used for the Updated DRI (Dietary Reference Intake) values.
Jean A.T. Pennington PhD, RD
Retired; formerly Research Nutritionist/Nutrition Education Coordinator, National Institutes of Health, U.S. Public Health Service Commissioned Corps, National Institute of Diabetes and Digestive and Kidney Diseases, Division of Nutrition Research Coordination, Bethesda, MD


Edition: 19
ISBN/ISSN: 9780781781343
Product Format: Spiralbound
Trim Size: 8.375 x 10.875
Pages: 480
Pub Date: 2009
Weight: 2.6

Dedication

Preface to the First Edition

Preface to the Nineteenth Edition

Features of the Nineteenth Edition

Dietary Reference Intakes (DRIs)

Macronutrients: Recommended Dietary Allowances (RDAs), Adequate Intakes (AIs), and Estimated Average Requirements (EARs)

Amino Acids: Recommended Dietary Allowances (RDAs), Adequate Intakes (AIs), and Estimated Average Requirements (EARs)

Vitamins: Recommended Dietary Allowances (RDAs) and Adequate Intakes (AIs)

Vitamins: Estimated Average Requirements (EARs)

Vitamins: Tolerable Upper Intake Levels (ULs)

Elements: Recommended Dietary Allowances (RDAs) and Adequate Intakes (AIs)

Elements: Estimates Average Requirements (EARs)

Elements: Tolerable Upper Intake Levels (ULs)

Electrolytes and Water: Adequate Intakes (AIs) and Tolerable Upper Intake Levels (ULs)

Estimated Energy Requirements (EERs) for Men and Women 30 Years of Age

Acceptable Macronutrient Distribution Ranges

Daily Values (DVs) for Nutrition Labeling

Food Component Definitions

Amino Acids and Pathways of Utilization

Abbreviations and Symbols

Reference Codes

Heat, Weight, and Volume Conversions

Gram-Ounce Equivalents

MAIN DATABASE FOR THE COMPOSITION OF FOODS

1. Beverages

2. Candy

3. Cereals and Grains, Cooked

4. Cereals, Ready-To-Eat

5. Cheese, Cheese Products, and Cheese Substitutes

6. Creams and Creamers (Cream Substitutes)

7. Desserts

8. Eggs, Egg Dishes, and Egg Substitutes

9. Entrees and Meals

10. Fast Foods and Restaurant Foods

11. Fats, Oils, Shortenings, and Spreads

12. Fish and Seafood

13. Flour, Meals, and Grain Fractions

14. Fruit and Vegetable Juices and Juice Drinks

15. Fruits

16. Grain- and Vegetable-Based Snack Foods

17. Grain Products

18. Infant, Junior, and Toddler Foods

19. Meats

20. Meats, Luncheon and Snack

21. Meat Substitutes, Tofu, and Related Soy Products

22. Milks, Milk Beverages, and Yogurt

23. Nuts and Seeds

24. Poultry

25. Salad Dressings

26. Sauces, Gravies, and Condiments

27. Soups

28. Spices, Herbs, and Flavorings

29. Sugars, Syrups, and Other Sweeteners

30. Vegetables and Vegetable Dishes

31. Miscellaneous Food

Ingredients

32. Special Dietary Foods

SUPPLEMENTARY DATABASES FOR THE COMPOSITION OF FOODS

Alcohol, Ethyl (Ethanol)

Amines: Histamine / Serotonin / Tryptamine / Tyramine

Amino Acids

Caffeine and Theobromine

Carotenoids: Alpha-Carotene, Beta-Carotene, Beta-Cryptoxanthin, Lutein and Zeaxanthin, and Lycopene / Zeaxanthin

Coenzyme Q (Ubiquinone)

Dietary Fiber Components: Lignin and Pectin

Fatty Acids: Omega-3 Fatty Acids / Trans Fatty Acids

Flavonoids: Anthocyanins / Flavan-3-ols: Catechins / Flavan-3-ols: Theaflavins and Thearubigins / Flavones (Apigenin and Luteolin) / Flavonols / Flavanones / Proanthocyanidins (polymers of flavan-3-ols) / Isoflavones (Daidzein, Genistein, and Glycitein) / Coumesterol, Formononetin, and Biochanin A

Glutathione

Gluten

Minerals: Fluoride / Iodine / Molybdenum

Plant Acids: Oxalic Acid / Phytic Acid / Salicylic Acid

Plant Sterols: Phytosterols / Beta-Sitosterol, Stigmasterol, and Campesterol

Index of Food Names

Abbreviated Table of Contents

Server : PROD-ECOMM1 | Session : s4brikuuixmtyzlqcl5dgigs | Client IP : 54.82.209.152 | Build : 1.7.1.552