18th Edition
by Jean A.T. Pennington
and Judith Spungen Douglass
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 fulfill its purpose:
"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 8,000 common foods—and contains data on nutritient content, organized by food groups. Supplementary tables provide data for lesser-known food components.
Each food entry is thoroughly evaluated to include: Calorie content • Weight • Water • Protein • Fat • Cholesterol • Carbohydrate • Dietary fiber • Major vitamins and minerals
Features of this edition include:
- Useful information on standards for the dietary intake of macronutrients, vitamins, minerals, and energy (RDIs) established by the Food and Nutrition Board of the National Academy of Sciences (NAS)
- Standards for the nutrition labeling of food developed by the US Food and Drug Administration (FDA)
- Food component definitions; list of abbreviations and symbols used in the text; reference codes for the data sources; conversion tables for measures of heat, weight, and volume; plus a table of gram-ounce equivalents
- Main food table ("Nutrient Content of Foods") providing values for 30 nutrients in approximately 8,000 foods
- Supplementary tables of food components not listed in the main table. In most cases, the supplementary tables are listed by the major food groupings used in the main table and are identified by code numbers to link them to foods in the main table.
- Nutrient values in the main and supplementary tables obtained directly from the USDA Database for Standard Reference, food companies, food company websites, and scientific literature
- Back-of-book material including the scientific names for plants and animals, food name synonyms and cross references, a bibliography of publications on the composition of foods, and an index
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