Research Catalog

Title

Bowes & Church's food values of portions commonly used / Jean A.T. Pennington & Judith Spungen Douglass.

Author

Pennington, Jean A. Thompson.

Publication

Philadelphia : Lippincott Williams & Wilkins, c2005.

Items in the Library & Off-site

Details

Additional Authors

Spungen, Judith.

Description

xl, 452 p.; 28 cm.

Summary

"Now completely updated for the Eighteenth Edition, this classic continues to supply authoritative data on the nutrient content of foods in a quick, easy-to-use reference book. The book's main table reflects the current food supply - listing more than 8,000 common foods - and contains data on nutrient content, organized by food groups. Supplementary tables provide data for lesser-known food components." "Each entry has been updated to include caloric content, serving size 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 included. A bibliography of additional sources for current food composition data is also provided."--BOOK JACKET.

Alternative Title

• Bowes and Church's food values of portions commonly used
• Food values of portions commonly used

Subjects

• Nutritional Physiological Phenomena
• Table
• Food > Composition > Tables
• Nutritive Value
• Food Analysis > statistics & numerical data
• Nutrition > Tables

Genre/Form

Table.

Bibliography (note)

• Includes bibliographical references (p. 403-411) and index.

ISBN

0781744296

LCCN

2003066133

Owning Institutions

Columbia University Libraries