Food Composition and Nutrition Tables: Sixth Edition presents the huge amount of data you need for nutritional guidance in the production, marketing, and control of food products. It is not only tailored to the needs of dietitians and nutritional experts, but also to scientists, administrators, and business professionals.The food composition and nutrition tables in this book -presented in English, German, and French - address varying nutritional needs and allow for the constant changes in the nutritional assessment of food constituents. The updated Sixth Edition of Food Composition and Nutrition Tables builds on the strong base established by the previous editions by expanding to accommodate additional and revised data that new methods of analysis have unearthed.The comprehensive data in these tablesInclude EC recommended calculations on energy values for the identification marking of food products with their nutritional valuesCover data on food allergens and pseudo-allergens Contain the total energy values, as well as the protein, fat, available carbohydrates, available organic acids, and ethanol in kilojoule (kJ), and kilogram calories (kcal) per 200 gram edible portionFeature a highly readable, clear layout

Food Composition and Nutrition Tables, Sixth Edition

Reference

Souci, Siegfried W.

Fachmann, W

Kraut, Heinrich

Foreign Language Study & Reference

Medpharm

Comprehensive data in an easy-to-use format This updated edition presents the huge amount of data needed for effective and accurate nutritional decisions in the production, marketing, and control of food products. It is designed for dietitians and nutritional experts, as well as food scientists, researchers, and manufacturers. The food composition and nutrition tables in this book ―presented in English, German, and French ― address varying nutritional requirements and allow for the constant changes in the nutritional assessment of food constituents. The seventh edition builds on the strong base of the previous editions by incorporating discussions on select new foods, investigations in bioactive compounds, as well as additional and revised data on more than 800 foods and 300 constituents. New in the seventh edition― <ul>
<li>Updated figures for iodine Vitamin K, and purines in fish</li> <li>New data on amino acid and fatty acids found in milk and milk products</li> <li>Up-to-date information on numerous mineral values</li> <li>Information on glucosinolates and fatty acids as bioactive compounds in vegetables</li> <li>Additional foods such as spelt, seabream, lamb cuts and loin of goat</li> </ul>

Food Composition and Nutrition Tables, 7th revised and completed edition

Medical Books

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