by
Andersen, Gaby.
Call Number
641.3
Publication Date
2015
Format:
Electronic Resources
Relevance:
130891.8750
by
Corden, Margaret.
Call Number
ARC 613.2 COR
Publication Date
1971
Format:
Books
Relevance:
124507.1563
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by
McCance, R. A. (Robert Alexander), 1898-1993.
Call Number
613.2 MCC
Publication Date
2002
Format:
Books
Relevance:
4.1430
by
Brand Miller, Janette, 1952-
Call Number
641.300899915 BRA
Publication Date
1993
Format:
Books
Relevance:
4.0935
by
Holland, B.
Call Number
613.2 HOL
Publication Date
1992
Format:
Books
Relevance:
4.0788
by
Holland, B.
Call Number
613.2 HOL
Publication Date
1988
Format:
Books
Relevance:
4.0179
by
Holland, B.
Call Number
613.2 HOL
Publication Date
1989
Format:
Books
Relevance:
3.9960
by
Gebhardt, Susan E.
Call Number
613.2 GEB
Publication Date
2002
Summary
Contains data on over 1,274 foods expressed in terms of common household units. The 19 nutrients in the table are water; calories; protein; total fat; saturated, monounsaturated, and polyunsaturated fatty acids; cholesterol; total dietary fiber; calcium; iron; potassium; sodium; vitamin A in IU and RE units; thiamin; riboflavin; niacin; and ascorbic acid. This edition was developed using data from Release 13 of the USDA National Nutrient Database for Standard Reference.
Format:
Electronic Resources
Relevance:
3.9439
by
Prassa, Thalia.
Call Number
641.5636
Publication Date
2014
Summary
An accessible introduction to yogic cooking. It has over 50 recipes for everything from appetisers and mains to soups and drinks, and includes information on the principles behind the yogic diet as well as dietary recommendations and guidelines.
Format:
Electronic Resources
Relevance:
3.9269
by
United States. Agricultural Research Service.
Call Number
613.2 USD
Publication Date
2015
Summary
The dataset, Survey-SR, provides the nutrient data for assessing dietary intakes from the national survey What We Eat in America, National Health and Nutrition Examination Survey (WWEIA, NHANES). Historically, USDA databases have been used for national nutrition monitoring (1). Currently, the Food and Nutrient Database for Dietary Studies (FNDDS) (2), is used by Food Surveys Research Group, ARS, to process dietary intake data from WWEIA, NHANES. Nutrient values for FNDDS are based on Survey-SR. Survey-SR was referred to as the "Primary Data Set" in older publications. Early versions of the dataset were composed mainly of commodity-type items such as wheat flour, sugar, milk, etc. However, with increased consumption of commercial processed and restaurant foods and changes in how national nutrition monitoring data are used (1), many commercial processed and restaurant items have been added to Survey-SR.
Format:
Electronic Resources
Relevance:
3.8925
by
Dunne, Lavon J.
Call Number
613.2 DUN
Publication Date
2002 2001
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/mh021/2001041013.html
Contributor biographical information http://www.loc.gov/catdir/bios/mh041/2001041013.html
Contributor biographical information http://www.loc.gov/catdir/bios/mh041/2001041013.html
Relevance:
3.6215
by
Maggiore, James.
Call Number
641.10994
Publication Date
2013
Format:
Electronic Resources
Relevance:
2.9477
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