Bowes and Church's Food values of portions commonly used | Food values of portions commonly used
1980
Bowes, Anna De Planter | Church, Helen Nichols | Pennington, Jean A. Thompson
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.
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