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copertina di Bowes and Church 's Food Values of Portions Commonly Used

Bowes and Church 's Food Values of Portions Commonly Used

di Pennington - Bowes - Church  • 2009  • dettagli prodotto

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DESCRIZIONE

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 8,500 common foods—and contains data on the nutritional content of foods, organized by food groups.Table Of Contents DedicationPreface to the First EditionPreface to the Nineteenth EditionFeatures of the Nineteenth EditionDietary 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 AgeAcceptable Macronutrient Distribution RangesDaily Values (DVs) for Nutrition LabelingFood Component Definitions Amino Acids and Pathways of UtilizationAbbreviations and SymbolsReference CodesHeat, Weight, and Volume ConversionsGram-Ounce EquivalentsMAIN DATABASE FOR THE COMPOSITION OF FOODS1. Beverages2. Candy3. Cereals and Grains, Cooked4. Cereals, Ready-To-Eat5. Cheese, Cheese Products, and Cheese Substitutes6. Creams and Creamers (Cream Substitutes)7. Desserts8. Eggs, Egg Dishes, and Egg Substitutes9. Entrees and Meals10. Fast Foods and Restaurant Foods11. Fats, Oils, Shortenings, and Spreads12. Fish and Seafood13. Flour, Meals, and Grain Fractions14. Fruit and Vegetable Juices and Juice Drinks15. Fruits16. Grain- and Vegetable-Based Snack Foods17. Grain Products18. Infant, Junior, and Toddler Foods19. Meats20. Meats, Luncheon and Snack21. 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. Soups28. Spices, Herbs, and Flavorings29. Sugars, Syrups, and Other Sweeteners30. Vegetables and Vegetable Dishes31. Miscellaneous Food Ingredients32. Special Dietary FoodsSUPPLEMENTARY DATABASES FOR THE COMPOSITION OF FOODSAlcohol, Ethyl (Ethanol)Amines: Histamine / Serotonin / Tryptamine / TyramineAmino AcidsCaffeine and TheobromineCarotenoids: Alpha-Carotene, Beta-Carotene, Beta-Cryptoxanthin, Lutein and Zeaxanthin, and Lycopene / ZeaxanthinCoenzyme Q (Ubiquinone)Dietary Fiber Components: Lignin and PectinFatty Acids: Omega-3 Fatty Acids / Trans Fatty AcidsFlavonoids: 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 AGlutathioneGlutenMinerals: Fluoride / Iodine / MolybdenumPlant Acids: Oxalic Acid / Phytic Acid / Salicylic Acid Plant Sterols: Phytosterols / Beta-Sitosterol, Stigmasterol, and CampesterolIndex of Food NamesAbbreviated Table of Contents

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ISBN: 0781781345

Titolo: Bowes and Church 's Food Values of Portions Commonly Used

Autori:

Editore: Lippincott Williams

Volume: Unico

Edizione: XIX 2009

Lingua: Inglese

Finitura: Copertina flessibile

Pagine: 496