Bowes and Church's Food Values of Portions Commonly Used (18th ed)

Recommended in the Brandon/Hill selected list of print books and journals for the small medical library - April 2001 & 2003 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 u listing more than 8,500 common foods u and contains data on the nutritional content of foods, organised 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 fibre and major vitamins and minerals. (US)Brand names and the general foods that typify today's eating habits are covered; the latest information on fibre and monounsaturated fat content is addressed; and a bibliography of sources for current food composition data is provided.Features: Useful front material provides information on standards for the dietary intake of macronutrients, vitamins, minerals and energy established by the Food and Nutrition Board of the National Academy of Seicnes (NAS), in the USA Standards for the nutrition labelling of food developed by the US Food and Drug Administration (FDA) Food component defintiions: 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; plus a table of gramme-ounce equivalents Main food, title Nutrient Content of Foods, provides values for 30 nutrients in approximately 8,000 foods Foods are grouped into 32 sections, based on food type, with considerations for common usage Nutrient values included in the main and supplementary tables have been obtained directly from the USDA Database for Stand ard Reference, food companies, food company websites and scientific literature Back material includes the scientific names for plants and animals, food name synonyms and cross-references, as well as a bibliography of publications on composition of foods, and an index Fully updated RDI values You wonLecturers - Click here to order an Inspection Copy of this title.