Bowes and Church's
Food Values
of Portions
Commonly Used
Nineteenth edition
by Jean A.T. Pennington

This classic guide to nutrition has helped put the balance in balanced diets since 1937!

Now completely updated for the Nineteenth Edition, this bestseller continues to supply authoritative data on the nutritional value of foods in a form for quick and easy reference. The book's main table reflects the current food supply—listing more than 6,300 common foods—and contains data on the nutritional content of foods, organized by food groups.

Contents

Features of the Nineteenth Edition

Dietary Reference Intakes (DRIs)

• Macronutrients: Recommended Dietary Allowances (RDAs), Adequate Intakes (AIs), and Estimated Average Requirements (EARs)
• Amino Acids: Recommended Dietary Allowances (RDAs), Adequate Intakes (AIs), and Estimated Average Requirements (EARs)
• Vitamins: Recommended Dietary Allowances (RDAs) and Adequate Intakes (AIs)
• Vitamins: Estimated Average Requirements (EARs)
• Vitamins: Tolerable Upper Intake Levels (ULs)
• Elements: Recommended Dietary Allowances (RDAs) and Adequate Intakes (AIs)
• Elements: Estimates Average Requirements (EARs)
• Elements: Tolerable Upper Intake Levels (ULs)
• Electrolytes and Water: Adequate Intakes (AIs) and Tolerable Upper Intake Levels (ULs)

Estimated Energy Requirements (EERs) for Men and Women 30 Years of Age
Acceptable Macronutrient Distribution Ranges
Daily Values (DVs) for Nutrition Labeling
Food Component Definitions
Amino Acids and Pathways of Utilization
Abbreviations and Symbols
Reference Codes
Heat, Weight, and Volume Conversions
Gram-Ounce Equivalents

MAIN DATABASE FOR THE COMPOSITION OF FOODS

1. Beverages
2. Candy
3. Cereals and Grains, Cooked
4. Cereals, Ready-To-Eat
5. Cheese, Cheese Products, and Cheese Substitutes
6. Creams and Creamers (Cream Substitutes)
7. Desserts
8. Eggs, Egg Dishes, and Egg Substitutes
9. Entrees and Meals
10. Fast Foods and Restaurant Foods
11. Fats, Oils, Shortenings, and Spreads
12. Fish and Seafood
13. Flour, Meals, and Grain Fractions
14. Fruit and Vegetable Juices and Juice Drinks
15. Fruits
16. Grain- and Vegetable-Based Snack Foods
17. Grain Products
18. Infant, Junior, and Toddler Foods
19. Meats
20. Meats, Luncheon and Snack
21. Meat Substitutes, Tofu, and Related Soy Products
22. Milks, Milk Beverages, and Yogurt
23. Nuts and Seeds
24. Poultry
25. Salad Dressings
26. Sauces, Gravies, and Condiments
27. Soups
28. Spices, Herbs, and Flavorings
29. Sugars, Syrups, and Other Sweeteners
30. Vegetables and Vegetable Dishes
31. Miscellaneous Food Ingredients
32. Special Dietary Foods

SUPPLEMENTARY DATABASES FOR THE COMPOSITION OF FOODS

• Alcohol, Ethyl (Ethanol)
• Amines: Histamine / Serotonin / Tryptamine / Tyramine
• Amino Acids
• Caffeine and Theobromine
• Carotenoids: Alpha-Carotene, Beta-Carotene, Beta-Cryptoxanthin, Lutein and Zeaxanthin, and Lycopene / Zeaxanthin
• Coenzyme Q (Ubiquinone)
• Dietary Fiber Components: Lignin and Pectin
• Fatty Acids: Omega-3 Fatty Acids / Trans Fatty Acids
• Flavonoids: Anthocyanins / Flavan-3-ols: Catechins / Flavan-3-ols: Theaflavins and Thearubigins / Flavones (Apigenin and Luteolin) / Flavonols / Flavanones / Proanthocyanidins (polymers of flavan-3-ols) / Isoflavones (Daidzein, Genistein, and Glycitein) / Coumesterol, Formononetin, and Biochanin A
• Glutathione
• Gluten
• Minerals: Fluoride / Iodine / Molybdenum
• Plant Acids: Oxalic Acid / Phytic Acid / Salicylic Acid
• Plant Sterols: Phytosterols / Beta-Sitosterol, Stigmasterol, and Campesterol

Index of Food Names

Nutrition Navigator CD-ROM

Created using data in the 19th edition of Food Values of Portions Commonly Used this new Nutrition Navigator CD-ROM helps practitioners quickly retrieve nutrient data for mor that 6,300 foods. The CD-ROM contains all of the data from the Main Data Table in the 19th edition, as well as data from the Supplemental Tables, and compiles it into a unique engine that lets you customize sarches based on personalized criteria.

Features:

• Nutrient searches, enabling you to search on a single constituent or mulpiple consituents and retrieve food lists that meet specific search criteria
• Food searches that enable you to select one or more foods and perform quick, customized searches to find out the selected nutrient values in each
• Flexible search options - search by lowest value or highest value or by top or bottom 5, 10, 25, 50, and 100 foods. Data can also be searched by recommended serving size or by weight, and you can sort search results high-to-low or low-to-high for any of the selected constituents
• Export to Excel feature to compile data quickly into spreadsheet format
• Supplemental information fro the 19th edition text and sample exercises providing hand-on practice using the software in common scenarios

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