| Record ID | marc_columbia/Columbia-extract-20221130-009.mrc:402396246:2452 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-009.mrc:402396246:2452?format=raw |
LEADER: 02452cam a22003974a 4500
001 4393850
005 20221102205525.0
008 031208t20052005pau b 001 0 eng
010 $a 2003066133
020 $a0781744296
035 $a(OCoLC)ocm53919374
035 $a(NNC)4393850
035 $a4393850
040 $aDLC$cDLC$dC#P$dDVH$dOrLoB-B
042 $apcc
050 00 $aTX551$b.P385 2005
082 00 $a613.2/8$222
100 1 $aPennington, Jean A. Thompson.$0http://id.loc.gov/authorities/names/n79145840
245 10 $aBowes & Church's food values of portions commonly used /$cJean A.T. Pennington & Judith Spungen Douglass.
246 3 $aBowes and Church's food values of portions commonly used
246 30 $aFood values of portions commonly used
250 $a18th ed.
260 $aPhiladelphia :$bLippincott Williams & Wilkins,$c[2005], ©2005.
300 $axl, 452 pages ;$c28 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
504 $aIncludes bibliographical references (p. 403-411) and index.
520 1 $a"Now completely updated for the Eighteenth Edition, this classic continues to supply authoritative data on the nutrient content of foods in a quick, easy-to-use reference book. The book's main table reflects the current food supply - listing more than 8,000 common foods - and contains data on nutrient content, organized by food groups. Supplementary tables provide data for lesser-known food components." "Each entry has been updated to include caloric content, serving size weight, water, protein, fat, cholesterol, carbohydrate, dietary fiber, and major vitamins and minerals. Brand names and the general foods that typify today's eating habits are included. A bibliography of additional sources for current food composition data is also provided."--BOOK JACKET.
650 0 $aNutrition$vTables.$0http://id.loc.gov/authorities/subjects/sh2008108546
650 0 $aFood$xComposition$vTables.$0http://id.loc.gov/authorities/subjects/sh2008103977
650 12 $aNutritive Value.$0https://id.nlm.nih.gov/mesh/D009753
650 22 $aNutritional Physiological Phenomena.$0https://id.nlm.nih.gov/mesh/D009747
650 22 $aFood Analysis$xstatistics & numerical data.$0https://id.nlm.nih.gov/mesh/D005504Q000706
655 2 $aTables.$0https://id.nlm.nih.gov/mesh/D020501
700 1 $aSpungen, Judith.$0http://id.loc.gov/authorities/names/n82124726
852 00 $boff,hsl$hTX551$i.B67 2005