Food Composition Table
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Author | : |
Publisher | : Pearson |
Total Pages | : 0 |
Release | : 2010 |
Genre | : Brand name products |
ISBN | : 9780321667939 |
In the Second Edition, the USDA Nutrient Database for Standard Reference will be provided as a new supplement, offering the nutritional values of over 1,500 separate foods in an easy-to-follow format.
Author | : McGraw-Hill Education |
Publisher | : McGraw-Hill Education |
Total Pages | : 0 |
Release | : 2008-05-19 |
Genre | : Health & Fitness |
ISBN | : 9780073402567 |
Author | : Food and Agriculture Organization of the United Nations |
Publisher | : Food & Agriculture Org. |
Total Pages | : 256 |
Release | : 2019-01-28 |
Genre | : Medical |
ISBN | : 9251304459 |
Food composition data provides food and nutrition sector, both private and public with the important guidelines in food labelling, assessment of nutrient intake to determine nutrition adequacy, diet formulation as well as in research and breeding. The information generated is also used to establish food-based dietary guidelines for dietary diversification and food fortification. They also help program managers in determining the relationships between disease outcome and nutrient intakes. The resultant information provides the evidence base for nutrition and health & agricultural policies in establishing how to meet the nutrient requirements in the population through diet. The Kenya Food Composition Tables [FCT] (2018) was developed following international guidelines from INFOODS considering all the required quality checks. It has three main sections: the first part of the book contains an introduction and user notes; the second section presents the actual food composition tables; the third section features photographies and descriptions of foods, to facilitate food identification. This publication will guide both county and national authorities in setting priorities in the implementation of food-based approaches to reduce the burden of malnutrition in the population and support nutrition-sensitive agricultural production.
Author | : William M. Rand |
Publisher | : United Nations University Press |
Total Pages | : 240 |
Release | : 1987 |
Genre | : Cooking |
ISBN | : 9789280806335 |
Report of a conference held in Logan, Utah, USA, 26-29 March, 1985.
Author | : Heather Greenfield |
Publisher | : Food & Agriculture Org. |
Total Pages | : 308 |
Release | : 2003 |
Genre | : Technology & Engineering |
ISBN | : 9789251049495 |
Data on the composition of foods are essential for a diversity of purposes in many fields of activity. "Food composition data" was produced as a set of guidelines to aid individuals and organizations involved in the analysis of foods, the compilation of data, data dissemination and data use. Its primary objective is to show how to obtain good-quality data that meet the requirements of the multiple users of food composition databases. These guidelines draw on experience gained in countries where food composition programmes have been active for many years. This book provides an invaluable guide for professionals in health and agriculture research, policy development, food regulation and safety, food product development, clinical practice, epidemiology and many other fields of endeavour where food composition data provide a fundamental resource.
Author | : Food and Agriculture Organization of the United Nations. Food Policy and Nutrition Division |
Publisher | : Food & Agriculture Org. |
Total Pages | : 280 |
Release | : 1982 |
Genre | : Social Science |
ISBN | : 9789251012772 |
Abstract: Data are presented in 3 major food composition tables for the nutrient content of foods consumed in the Near East, including the amount of the various nutrients in 100 g of the edible portion of the food and the amount in the edible portion of 100 g of the food as purchased. The 3 major tables provide food composition data for: the proximate composition, mineral and vitamin content of the foods; the amino acid content; and the fatty acid content. The foods are organized under each of these tables into 14 food classes (e.g., cereals and grain products, sturdy roots and tubers, nuts and seeds, vegetables, fruits, meat and poultry, eggs, etc.). Five appendices (e.g., factors used to calculate food nutrient contents, common names of foods, scientific names of plants and fish) and 3 bibliographies (data sources for food composition tables, scientific nomenclature of plants and fish, descriptions of selected processed foods) are included. (wz).
Author | : Susan E. Gebhardt |
Publisher | : |
Total Pages | : 76 |
Release | : 1985 |
Genre | : Food |
ISBN | : |
Author | : R. A. McCance |
Publisher | : |
Total Pages | : |
Release | : 1978 |
Genre | : |
ISBN | : |
Author | : Charlotte Chatfield |
Publisher | : |
Total Pages | : 70 |
Release | : 1949 |
Genre | : Food |
ISBN | : |
Author | : Cecily A. Dignan |
Publisher | : |
Total Pages | : 176 |
Release | : 1994 |
Genre | : Cookery |
ISBN | : |
Contains information for 22 nutrients in more than 800 commonly-consumed foods, including root crops, coconuts, green leaves, fruit, fish and seafood. Of interest to dietitians, nutritionists, health educators, agriculturalists, home economists, researchers, doctors, nurses, and those in the food industry. Will also assist families in their everyday food selection and meal planning. Contains some recipes.