Diet and Health


Bowes and Church's Food Values of Portions Commonly Used

Price: $68.95
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Pub Date:Aug 2009
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


  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


  • 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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