Nutrient Value Of Some Common Foods

Author : Canada. Health Services and Promotion Branch,Canada. Health Protection Branch
Publisher : Health and Welfare Canada
Page : 36 pages
File Size : 46,6 Mb
Release : 1987
Category : Diet
ISBN : MINN:31951000373313E

Get Book

Nutrient Value of Some Common Foods by Canada. Health Services and Promotion Branch,Canada. Health Protection Branch Pdf

Abstract: A reference booklet for nutritionists and nutrition educators provides tabulated data on the nutrient content of a wide variety of common foods. Information is provided on the content of water, energy, protein, carbohydrate, fat, saturated and polyunsaturated fatty acids, cholesterol, 4 minerals (Ca, Fe, Na, K), 6 vitamins (thiamin, riboflavin, niacin, folate, ascorbic acid, vitamin A), and, where available, dietary fiber. The foods are listed under various sub-food headings arranged under major food categories (milk, cheese, cream, and related products; eggs; meat, poultry, fish, shellfish, and related products; lentils, nuts, and seeds; vegetables and related products; fruits and related products; bread, cereals, and related products; combination dishes, fats and oils; sugars and sweets; and miscellaneous food items (beverages, condiments, sauces, soups)). The nutrient contents are relevant to specified food portion sizes.

Author : Anonim
Publisher : Canadian Government Pub Centre
Page : 54 pages
File Size : 42,9 Mb
Release : 1999-01-01
Category : Health & Fitness
ISBN : 0660177846

Get Book

Nutrient Value of Some Common Foods by Anonim Pdf

Health, food, composition, tables.

Author : Anonim
Publisher : Unknown
Page : 35 pages
File Size : 55,7 Mb
Release : 1979
Category : Nutrition
ISBN : OCLC:61620559

Get Book

Nutrient Value of Some Common Foods by Anonim Pdf

Author : Anonim
Publisher : Unknown
Page : 61 pages
File Size : 43,6 Mb
Release : 2008
Category : Food
ISBN : 0662465121

Get Book

Nutrient Value of Some Common Foods by Anonim Pdf

"Update to the 1999 version. In this version, the emphasis has been placed on mixed dishes rather than individual ingredients. Detailed ingredient information is available on the CNF web site ... This publication lists the nutrients most relevant in terms of public health and contribution to the food supply of 1100 of the most commonly consumed foods in Canada"--Introd.

Author : Anonim
Publisher : Canadian Government Pub Centre
Page : 31 pages
File Size : 45,5 Mb
Release : 1988-01-01
Category : Medical
ISBN : 0660130475

Get Book

Nutrient Value of Some Common Foods by Anonim Pdf

Author : Bernice Kunerth Watt,Annabel Laura Merrill
Publisher : Courier Corporation
Page : 292 pages
File Size : 41,7 Mb
Release : 1975-01-01
Category : Health & Fitness
ISBN : 0486213420

Get Book

Handbook of the Nutritional Contents of Foods by Bernice Kunerth Watt,Annabel Laura Merrill Pdf

Provides a comprehensive and detailed source of food nutrition information

Author : Susan E. Gebhardt
Publisher : Unknown
Page : 76 pages
File Size : 50,9 Mb
Release : 1988
Category : Food
ISBN : UVA:X001436376

Get Book

Nutritive Value of Foods by Susan E. Gebhardt Pdf

Author : Catherine F. Adams
Publisher : Unknown
Page : 308 pages
File Size : 51,8 Mb
Release : 1975
Category : Food
ISBN : UCBK:C078454435

Get Book

Nutritive Value of American Foods in Common Units by Catherine F. Adams Pdf

Approximately 1500 foods are analyzed according to calories and nutrients. Intended for use by research groups who conduct surveys and professional personnel who plan or evaluate diets and food supplies. Table 1, the main section, lists foods alphabetically; table 2 covers fatty acid content of foods. Bibliography. Index.

Author : Anonim
Publisher : Unknown
Page : 74 pages
File Size : 40,8 Mb
Release : 1995
Category : Diet
ISBN : 0662617347

Get Book

Nutrient Bar Graphs : an Illustrated Guide to the Nutrient Value of Some Foods Used by Aboriginal People in Canada by Anonim Pdf

This publication groups 66 traditional aboriginal and common foods by the nutrients they contain. It provides a nutritional breakdown (carbohydrates, protein, calcium, iron, vitamin A, thiamine, riboflavin, niacin, and vitamin C), for a variety of traditional aboriginal foods in each of the following categories: meats; fish; vegetables/fruit; and cereals/breads; and fats and oils.

Author : National Academy of Sciences,Institute of Medicine
Publisher : National Academies Press
Page : 190 pages
File Size : 46,5 Mb
Release : 1992-01-01
Category : Medical
ISBN : 9780309040495

Get Book

Eat for Life by National Academy of Sciences,Institute of Medicine Pdf

Results from the National Research Council's (NRC) landmark study Diet and health are readily accessible to nonscientists in this friendly, easy-to-read guide. Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's nine-point dietary plan to reduce the risk of diet-related chronic illness. The nine points are presented as sensible guidelines that are easy to follow on a daily basis, without complicated measuring or calculatingâ€"and without sacrificing favorite foods. Eat for Life gives practical recommendations on foods to eat and in a "how-to" section provides tips on shopping (how to read food labels), cooking (how to turn a high-fat dish into a low-fat one), and eating out (how to read a menu with nutrition in mind). The volume explains what protein, fiber, cholesterol, and fats are and what foods contain them, and tells readers how to reduce their risk of chronic disease by modifying the types of food they eat. Each chronic disease is clearly defined, with information provided on its prevalence in the United States. Written for everyone concerned about how they can influence their health by what they eat, Eat for Life offers potentially lifesaving information in an understandable and persuasive way. Alternative Selection, Quality Paperback Book Club

Author : Catherine F. Adams,Martha Richardson
Publisher : Unknown
Page : 48 pages
File Size : 52,5 Mb
Release : 1977
Category : Food
ISBN : UVA:X001754872

Get Book

Nutritive Value of Foods by Catherine F. Adams,Martha Richardson Pdf

Author : Judith Spungen
Publisher : Lippincott Williams & Wilkins
Page : 504 pages
File Size : 46,6 Mb
Release : 2005
Category : Medical
ISBN : 0781744296

Get Book

Bowes & Church's Food Values of Portions Commonly Used by Judith Spungen Pdf

This classic guide to nutrition has helped put the “balance” in balanced diets since 1937! Now completely updated for the Eighteenth 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. Supplementary tables define the content of lesser known foods. Each food entry is thoroughly evaluated to include calorie content, weight, water, protein, fat, cholesterol, carbohydrate, dietary fiber and major vitamins and minerals. Brand names and the general foods that typify today’s eating habits are covered; the latest information on fiber and monounsaturated fat content is addressed; and a bibliography of sources for current food composition data is provided.

Author : Wilbur Olin Atwater
Publisher : Unknown
Page : 48 pages
File Size : 52,7 Mb
Release : 1910
Category : Consumer education
ISBN : UIUC:30112070402638

Get Book

Principles of Nutrition and Nutritive Value of Food by Wilbur Olin Atwater Pdf

Author : Susan E. Gebhardt
Publisher : DIANE Publishing
Page : 72 pages
File Size : 40,7 Mb
Release : 1994-04
Category : Electronic
ISBN : 9780788106347

Get Book

Nutritive Value of Foods by Susan E. Gebhardt Pdf

Author : United States Department of Agriculture,Susan E. Gebhardt,Robin G. Thomas
Publisher : Lulu.com
Page : 104 pages
File Size : 50,6 Mb
Release : 2016-04-05
Category : Health & Fitness
ISBN : 1365024024

Get Book

Nutritive Value of Foods by United States Department of Agriculture,Susan E. Gebhardt,Robin G. Thomas Pdf

This publication gives in tabular form the nutritive values for household measures of commonly used foods. It was first published in 1960; the last revision was published in 1991. In this revision, values for total dietary fiber have been added and phosphorus values have been removed. Values are reported for water; calories; protein; total fat; saturated, monounsaturated, and polyunsaturated fatty acids; cholesterol; carbohydrate; total dietary fiber; calcium; iron; potassium; sodium; vitamin A in IU and RE units; thiamin; riboflavin; niacin; and ascorbic acid (vitamin C). Data are from the U.S. Department of Agriculture Nutrient Database for Standard Reference, Release 13.