Approximately 1500 foods are analyzed according to calories and nutrients. Intended for use by research groups who conduct surveys and professional personnel who plan or evaluate diets and food supplies. Table 1, the main section, lists foods alphabetically; table 2 covers fatty acid content of foods. Bibliography. Index.

Set includes revised editions of some issues.

First published in 1982: This publication should be an invaluable tool to food technologists, dieticians, and nutritionalists, as well as to livestock producers and persons engaged in production, processing, and formulation of animal feeds.

This book provides practical applications for nutrition information. Several different aspects of nutrition are included in this book, such as nutrition labeling and anthropometric measurements.