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Bowes and Church's Food Values of Portions Commonly Used

9781496303738
ISBN/ISSN
9781496303738
Publication Date
July 30, 2014
2014-07-30
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9781496303738
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  • 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.
  • Specs
    Edition
    19
    ISBN/ISSN
    9781496303738
    Product Format
    VST PDF
    Pages
    480
    Edition
    19
    Publication Date
    July 30, 2014
  • 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
    Judith S. Spungen MS, RD
  • Features
    -- 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.
  • 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

    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

  • Review
  • Questions and Answers