Inhaltsangabe
With over 2,500 food entries. Many western governments have done large amounts of analysis of food composition. But the results of their work have not proven to be very accessible to the public. Some commercial websites have attempted reasonably successfully to make the food composition databases more accessible. But there was a lot of work to be done in rewording the food names in order to make the data usable and useful to the general public in book form. This reference book is based on: 1. The USDA National Nutrient Database for Standard Reference release SR28 September 2015. 2. The Norwegian government food composition table from the Norwegain Food Safety Authority 3. The UK government composition of foods integrated data set (CoFID McChance and Widdowson March 25th 2015) 4. The Australian Food Supplement and Nutrient Database (AUSNUT 2011-2013), from Food Standards Australia and New Zealand. But we reworded the food names to make them more directory friendly. So for example...
Alcoholic Beverages, Wine, Red, French, Bordeaux - is out and...
Bordeaux Red Wine - is in.
Each listing contains...
10 essential vitamins: A, B1 (Thiamin), B2 (Riboflavin), B3 (Niacin), B6 (Pyridoxines), B9 (Folates), B12 (Cobalamin), C, D, E.
The basic fat types: Total Fat, Saturated Fat, Monounsaturated Fat, Polyunsaturated Fat, Trans Fat, Omega3, Omega6
10 essential minerals: Calcium, Iron, Sodium, Potassium, Magnesium, Zinc, Selenium, Copper, Phosphorus and Iodine.
General listing: Percentage of food edibility, Water, Energy in kilojoules and kilocalories, Cholestrol, Carbohydrates, Starch, Sugar and Added Sugar, Fibre, Protein, Salt, Alcohol, Retinol and Beta-Carotene.
So to have 4 nutritional databases at your fingertips clearly and simply presented in a reduced form with only the essential food entries included, take a look at the Compact Health & Nutrition Counter.
Reseña del editor
With over 2,500 food entries. Many western governments have done large amounts of analysis of food composition. But the results of their work have not proven to be very accessible to the public. Some commercial websites have attempted reasonably successfully to make the food composition databases more accessible. But there was a lot of work to be done in rewording the food names in order to make the data usable and useful to the general public in book form. This reference book is based on: 1. The USDA National Nutrient Database for Standard Reference release SR28 September 2015. 2. The Norwegian government food composition table from the Norwegain Food Safety Authority 3. The UK government composition of foods integrated data set (CoFID McChance and Widdowson March 25th 2015) 4. The Australian Food Supplement and Nutrient Database (AUSNUT 2011-2013), from Food Standards Australia and New Zealand. But we reworded the food names to make them more directory friendly. So for example...
Alcoholic Beverages, Wine, Red, French, Bordeaux - is out and...
Bordeaux Red Wine - is in.
Each listing contains...
10 essential vitamins: A, B1 (Thiamin), B2 (Riboflavin), B3 (Niacin), B6 (Pyridoxines), B9 (Folates), B12 (Cobalamin), C, D, E.
The basic fat types: Total Fat, Saturated Fat, Monounsaturated Fat, Polyunsaturated Fat, Trans Fat, Omega3, Omega6
10 essential minerals: Calcium, Iron, Sodium, Potassium, Magnesium, Zinc, Selenium, Copper, Phosphorus and Iodine.
General listing: Percentage of food edibility, Water, Energy in kilojoules and kilocalories, Cholestrol, Carbohydrates, Starch, Sugar and Added Sugar, Fibre, Protein, Salt, Alcohol, Retinol and Beta-Carotene.
So to have 4 nutritional databases at your fingertips clearly and simply presented in a reduced form with only the essential food entries included, take a look at the Compact Health & Nutrition Counter.
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