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Bowes & Church's food values of portions commonly used /

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Bibliographic Details
Main Author: Pennington, Jean A. Thompson
Other Authors: Spungen, Judith, Bowes, Anna dePlanter, Church, Charles F.
Format: Book
Language:English
Published: Philadelphia : Lippincott Williams & Wilkins, [2005]
Edition:Eighteenth edition.
Subjects:
Nutritive Value > Tables.
Nutritional Physiological Phenomena > Tables.
Food Analysis > statistics & numerical data.
Table of Contents:
  • Main table for the nutrient content of foods
  • Beverages
  • Candy
  • Cereals and grains, cooked
  • Cereals, ready-to-eat
  • Cheese and cheese products
  • Creams and cream substitutes
  • Desserts
  • Eggs, egg dishes, and egg substitutes
  • Entrees and meals
  • Fast foods and restaurant foods
  • Fats, oils, shortenings, and spreads
  • Fish and seafood
  • Flour and grain fractions
  • Fruit and vegitable juices and juice drinks
  • Fruits
  • Grain-based snack foods
  • Grain products
  • Infant, junior, and toddler foods
  • Meats
  • Meats, luncheon and snack
  • Meat substitutes and soy products
  • Milks, milk beverages, and yogurt
  • Nuts and seeds
  • Poultry
  • Salad dressings
  • Sauces, gravies, and condiments
  • Soups
  • Spices, herbs, and flavorings
  • Sugars, syrups, and other sweetners
  • Vegetables and vegetable dishes
  • Miscellaneous food ingredients
  • Special dietary foods
  • Supplementary tables for the nutrient content of foods