Nutritive Value of Foods
Nutritive Value of Foods
Publisher: Juniper Grove | ISBN: 1603550739 | edition August 29, 2007 | PDF | 104 pages | 1 mb
Publisher: Juniper Grove | ISBN: 1603550739 | edition August 29, 2007 | PDF | 104 pages | 1 mb
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 book has a great listing of everyday foods and beverages that is easy for the average person to read. The portions are realistic and easy to plan from. Many foods are listed in several forms with calories, vitamins and minerals listed clearly.
I recommend this for any average person that doesnt have the time or energy to research their diet, but desires to be clearly informed."
Nutritive Value of Foods
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