Food Values of Portions Commonly Used

by Jean A.T. Pennington

This classic guide to nutrition is now electronic! Updated from the Eighteenth Edition, the CD-ROM continues to supply authoritative data on the nutritional value of foods in an easy to use table format for quick and easy reference. The CD-ROM reflects the current food supply — listing more than 8,000 common foods — and contains data on the nutritional content of foods, organized by food groups, which include fruits and vegetables, cereals and grains, fats and sugars, meats and proteins, and dairy. Supplementary tables define the content of lesser-known foods and a bibliography of sources for current food composition (food analyzed for content) data is provided.

Genres: Cooking, Reference

352 pages, Paperback

First published January 1, 1970

Reviews

[DJ Dirly · Rating 5 out of 5]

This book is the standard that all hospitals use to asses the nutritional components of the diets the clinical nutrition manager writes. It is recognized by JCAHO as one of the 2 required nutritional analysis sources used for menus in the hospital's food service setting. Websites may offer nutritional information, but this is THE standard.

[Denise · Rating 5 out of 5]

These days, calorie counts and nutritional information can be easily googled, however, I find this a nice handy kitchen source for those times when I don't want to go grab the computer.