Food Composition and Nutrition Tables, Sixth Edition
Crc Press Inc (Verlag)
978-0-8493-0757-7 (ISBN)
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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 tables
Include EC recommended calculations on energy values for the identification marking of food products with their nutritional values
Cover 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 portion
Feature a highly readable, clear layout
Structure of the Tables
The nutrition tables obtained from the SFK DB (Souci-Fachmann-Kraut data base) consist of the following parts:
Food Items in German, English, and French:
In the head of each table, the name of the respective food item is given in these three languages. In some cases, the scientific Latin name is also included.
Nutritional (Energy) Values:
The tables contain the total values, as well as the values corresponding to the content of protein, fat, available carbohydrates, available organic acids and ethanol in kilojoule (kJ), and kilogram calories (kcal) per 200 g edible portion.
Information on Waste
Concentration of Food Constituents* Subdivided as follows:
Main constituents (water, protein, fat, available carbohydrates and organic acids, total dietary fibers, and minerals), individual minerals and essential trace elements, vitamins, amino acids, fatty acids, individual carbohydrates (mono-, oligo-, and polysaccharides), hydroxycarboxylic acids (fruit acids and phenolic acids), sterines, biogenic amines, purines, phospholipides, and other consituents. The tables contain the nutrient amounts per 100 g edible portion (average and variation) and the nutrient density (nutrient content/energy value). For protein-rich food products, the amino acid composition is additionally given in mole percent.
Footnotes:
Additional information on the data as per items 1.1. to 1.4 is given in the form of footnotes.
*The present data collection is an open table-individual nutrients may be varied as required.
| Erscheint lt. Verlag | 14.6.2000 |
|---|---|
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 216 x 279 mm |
| Gewicht | 3239 g |
| Einbandart | gebunden |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| ISBN-10 | 0-8493-0757-0 / 0849307570 |
| ISBN-13 | 978-0-8493-0757-7 / 9780849307577 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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