Printer Friendly

Nutrient Content of Food Portions.

NUTRIENT CONTENT of FOOD

The Chemical Composition of Foods has been a well known title for more than half a century now. As readers will be aware this text detailed the amounts of water, protein, fat, carbohydrate, energy and mineral per 100g and indeed per ounce of more than 540 foods. The list covered both raw and cooked foods, and some made-up dishes. As time passed new editions were published, and changes were made to the content to reflect changing circumstances. For instance, the values for vitamins were added, all reference to ounce measurements were discarded, and Supplements were published along-side the original text.

This new soft cover book is in the same field but gives all the figures in relation to a serving. There is a small problem in that what is an average serving? The reason for the choice of serving seems obvious because most consumers deal in portions and not weights. The portion method of assessment obviously appeals to those who do not need a finite value for a food component but would settle for a figure in the general area, thus the figures used in these tables could be considered as estimates. As with the other books, figures are given for energy, protein, fat-soluble vitamins, water-soluble vitamins and minerals. These latter three sections are further subdivided and all are related to the Recommended Daily Intakes and Allowances.

The products covered in these tables range through savoury batters, non alcoholic beverages, plain biscuits, sweet biscuits, plain bread and bread rolls, sweet bread and buns, breakfast cereals, cakes and pastries, cheeses, cheese dishes, chocolate, chutneys and pickles, cobblers and dumplings, cream for drinks, soups and puddings, eggs, egg dishes, and so on down to stuffing, sugar, sweets, cooked vegetables, vegetable dishes and products, yogurt and then alcoholic drinks.
COPYRIGHT 1991 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Food Trade Review
Article Type:Book Review
Date:Oct 1, 1991
Words:300
Previous Article:Making Food Safe - a Management Guide for Microbiological Quality.
Next Article:The Chemistry and Technology of Cereals as Food and Feed, 2d ed.
Topics:


Related Articles
A Dictionary of Food and Nutrition.
Eggs: A Compact Nutrient Source.
ASSESSING THE PERFORMANCE OF WOMEN ON NUTRITION LABELING TASKS.
Atkins' Endulge hits retail shelves.
GMA wants FDA to establish regulations for carb nutrient claims.
FTC encourages FDA to expand policy of non-misleading health claims for food.
Check out free searchable database on food content.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters