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Bowes' and Church's Food Values of Portions Commonly Used
Anna De Planter Bowes
Charles Frederick Church
Jean A. Thompson Pennington
Helen Nichols Church
出版
Lippincott
, 1980
主題
Health & Fitness / Diet & Nutrition / Nutrition
Medical / Nutrition
ISBN
0397543107
9780397543106
URL
http://books.google.com.hk/books?id=7h0JAQAAMAAJ&hl=&source=gbs_api
註釋
Abstract: The nutrient content of foods based on frequently served portions or measures is presented in a current and revised edition of a handy reference. Alphabetized listings, large type and color shading in orange and white make the text highly readable. New food categories, including spices and flavorings, infant formulas, fast foods and new foods, have been added to the growing list of foods commonly eaten in the U.S. The text may be used to compare nutritive values of different foods and to analyze the nutrient value of diets from diet histories of daily food intake. Supplemental tables include 1979 Recommended Dietary Allowances; alcohol content of alcoholic beverages; nutrient sources in commercial infant formulas; names of beef cuts; fat and salt content of margarines; and the caffeine, cholesterol, fluoride, molybdenum, zinc, choline and vitamin K content of foods.
