Nutritive Value Of Foods
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Nutrient Value of Some Common Foods
Author | : Anonim |
Publsiher | : Canadian Government Pub Centre |
Total Pages | : 31 |
Release | : 1988-01-01 |
Genre | : Medical |
ISBN | : 0660130475 |
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Nutritive Value of Foods
Author | : Susan E. Gebhardt |
Publsiher | : Unknown |
Total Pages | : 76 |
Release | : 1988 |
Genre | : Food |
ISBN | : UVA:X001436376 |
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Handbook of the Nutritional Contents of Foods
Author | : Bernice Kunerth Watt,Annabel Laura Merrill |
Publsiher | : Courier Corporation |
Total Pages | : 292 |
Release | : 1975-01-01 |
Genre | : Health & Fitness |
ISBN | : 0486213420 |
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Provides a comprehensive and detailed source of food nutrition information
Nutritive Value of Foods
Author | : Susan E. Gebhardt,Ruth H. Matthews |
Publsiher | : DIANE Publishing |
Total Pages | : 74 |
Release | : 1997-11 |
Genre | : Electronic Book |
ISBN | : 9780788144592 |
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Principles of Nutrition and Nutritive Value of Food
Author | : Wilbur Olin Atwater |
Publsiher | : Unknown |
Total Pages | : 48 |
Release | : 1910 |
Genre | : Consumer education |
ISBN | : UIUC:30112070402638 |
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Nutritive Value of Foods
Author | : Susan E. Gebhardt |
Publsiher | : DIANE Publishing |
Total Pages | : 72 |
Release | : 1994-04 |
Genre | : Electronic Book |
ISBN | : 9780788106347 |
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Nutritive Value of Foods
Author | : Catherine F. Adams,Martha Richardson,United States. Agricultural Research Service |
Publsiher | : Unknown |
Total Pages | : 46 |
Release | : 1977 |
Genre | : Food |
ISBN | : UOM:39015007381851 |
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Nutritive Value of Foods
Author | : Robin Thomas,Susan Gebhardt |
Publsiher | : Unknown |
Total Pages | : 103 |
Release | : 2019-12-09 |
Genre | : Electronic Book |
ISBN | : 1673672639 |
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An 8-oz glass of milk, a 3-oz slice of cooked meat, an apple, a slice of bread. What food values does each contain? How much cooked meat will a pound of raw meat yield? How much protein should a healthy 14-year-old boy get each day? Consumers want ready answers to questions like these so they can plan nutritious diets for themselves and their families. Also, nutritionists, dietitians, and other health professionals use this type of information in their daily work.In response, the U.S. Department of Agriculture published the first edition of this bulletin in 1960. USDA nutrition researchers have revised it many times since to reflect our expanded knowledge, to add or subtract specific values, and to update the ever-growing list of available, commonly used foods. 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.