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Diet and Health Bowes and Church's Food Values of Portions Commonly Used |  | Item | : | 9780781782890 | | Pub Date | : | Aug 2009 | | Edition | : | 19th | | Pages | : | 480 | | Cover | : | Spiralbound | | Trim Size | : | 8.5" x 11" (21.6 x 28 cm) | | Authors | : | Jean A Pennington PhD, RD | | | | Judith S Spungen MS, RD |
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.
Table Of Contents
- 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
- Beverages
- Candy
- Cereals and Grains, Cooked
- Cereals, Ready-To-Eat
- Cheese, Cheese Products, and Cheese Substitutes
- Creams and Creamers (Cream Substitutes)
- Desserts
- Eggs, Egg Dishes, and Egg Substitutes
- Entrees and Meals
- Fast Foods and Restaurant Foods
- Fats, Oils, Shortenings, and Spreads
- Fish and Seafood
- Flour, Meals, and Grain Fractions
- Fruit and Vegetable Juices and Juice Drinks
- Fruits
- Grain- and Vegetable-Based Snack Foods
- Grain Products
- Infant, Junior, and Toddler Foods
- Meats
- Meats, Luncheon and Snack
- Meat Substitutes, Tofu, and Related Soy Products
- Milks, Milk Beverages, and Yogurt
- Nuts and Seeds
- Poultry
- Salad Dressings
- Sauces, Gravies, and Condiments
- Soups
- Spices, Herbs, and Flavorings
- Sugars, Syrups, and Other Sweeteners
- Vegetables and Vegetable Dishes
- Miscellaneous Food, Ingredients
- 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
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