Bowes and Church's Food Values of Portions Commonly Used

by Jean A. T. Pennington and Helen Nichols

This revised and updated 15th edition of the standard reference guide on food composition gives complete, authoritative information on nutrition and health, including nutrient values, cholesterol and calorie counts, and much more.

Genres: Cooking, Reference

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.