Composition Of Foods Baby Foods Raw Processed Prepared

Food composition tables serve as a basic reference for data on nutrients in commercial baby food. Sources of unpublished data include industry, government agencies, and studies under USDA. Data are presented for 217 items. Data are given per 100 grams of food, in terms of two common measures of food for most items, and as the amount in 1 pound. Standard errors in the value are included. Sample means were weighted for each manufacturer by its percentage of the baby food market. Group or type of baby food is in alphabetical arrangement. Data are given for strained, junior, and toddler foods. Values for nutrient content reflect the increased vitamin and mineral content fortification of cereal products and added ascorbic acid in fruit juices and some fruits. Nutrient content is given in proximate components, minerals, vitamins, lipids, and amino acids.

This Symposium on Modern Methods of Food Analysis was the sev enth in a series of basic symposia, begun in 1976, on topics of major importance to food scientists and food technologists. The Symposium, sponsored jointly by the Institute of Food Technologists and the In ternational Union of Food Science and Technology, was held June 17 and 18, 1983, in New Orleans immediately prior to the 43rd annual 1FT meeting. Like the other six basic symposia, the program brought together outstanding speakers, from biochemistry, chemistry, food science, microbiology and nutrition, who are at the cutting edge of their specialty, and provided a setting where they could interact with each other and with the participants. The Symposium and this book are dedicated to the memory of George F. Stewart (1908-1982) who made so many important contributions to the field of food science, including that of food analysis. Bernard S. Schweigert has documented George F. Stewart's contributions in the Dedication of this book.

Abstract: The technical development of the food guidance system presented in the nutrition course offered by the American Red Cross is described in this report. The purpose of the course is to enable the consumer to make wise personal food decisions based on current concepts of nutrition for health promotion. The food guidance system organizes information about food and nutrition so that it can be applied to making food selections that promote health. The framework for this system is groups of foods categorized by the nutrients they contain. The first step in the development of the system was the establishment of goals and objectives which specified the desirable levels of nutrients and other food components in one's diet. The framework for the system is described: major food groups, serving sizes and number, nutrient adequacy, and food sources of specific nutrients. The food guidance system also includes information on food sources of fat, cholesterol, sodium, and sweeteners. Menus for 10 days are included, as well as suggestions for adapting them to different energy and nutrient needs. Many tables that are supplied to the students are included. (as).