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In the late s when I was developing the McDougall Diet—after reading the bulk of the nutritional science published since the early s—I came to the conclusion that starches, vegetables and fruits were ideal for human nutrition. I then asked myself, what would be gained and lost by adding other food categories dairy, meats, poultry, fish, free-oils, sugars, etc. In the case of dairy foods, I quickly eliminated the "calcium advantage" because Nature packaged her foods so efficiently that developing a disease due to calcium deficiency is nearly impossible on a diet of plant foods See last month's newsletter—February After almost three years of exhaustive research I concluded: adding dairy foods to my original plant-food-based diet would only supply more calories, fat, animal protein, cholesterol, sodium, microbes, and chemical contamination—ingredients that were making most of my patients ill in the first place.
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You may need to consult chapters in books. Try these keyword searches in the library catalog : food engineering, food processing, food additives. Searchable cited references provided for more than 1, journals. Contains detailed author profiles for the 20, most-cited authors in the database. Additional full text, non-journal content includes financial data, books, monographs, major reference works, book digests, conference proceedings, case studies, investment research reports, industry reports, market research reports, country reports, company profiles, and SWOT analyses.
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View a list of food processing journals. View a list of food additives journals. View a list of food technology journals. View a list of food science journals. Search this Guide Search. Nutritional Sciences. Updated annually. Provides full text access to all volumes published by Annual Reviews. Covers topics in biomedical, physical and social sciences.
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Tables can be downloaded in xls or pdf format. Web of Science. Books You may need to consult chapters in books. Pennington; Judith Spungen This classic guide to nutrition has helped put the "balance" in balanced diets since ! Now completely updated for the Nineteenth Edition, this bestseller continues to supply authoritative data on the nutritional value of foods in a form for quick and easy reference. The book's main table reflects the current food supply—listing more than 6, common foods—and contains data on the nutritional content of foods, organized by food groups.
ISBN: Foods that are less commonly consumed but are important in the diets of sub-groups of the population are also included. This Seventh Summary Edition contains data which has been reviewed and updated since the last edition was published in and incorporates data from previously published supplements plus new analytical data and additional data from manufacturers.
New data includes updates on key foods in the UK diet including flours and grains, bread, pasta, breakfast cereals, biscuits, cakes, eggs, fat spreads, fruits, vegetables, fish and fish products. Values for a wide range of nutrients e. Values for specific nutrients, including sodium, sugars, saturated and trans fatty acids in processed foods have been updated to reflect changes resulting from health policy and recent industry initiatives on reformulations.
AOAC fibre values have been included for a wide range of foods to enable energy calculations, including fibre for food labelling purposes. Aimed at students and professionals in all food and health disciplines, this essential handbook should be on the bookshelf of everyone who needs to know the nutritional value of foods consumed in the UK. Call Number: TX M13 Market Research Business Source Complete.
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Indexing and abstracts for scholarly business journals back to are included. Dates of coverage vary. View a list of food engineering journals. Report a problem. Subjects: Nutrition and Food. Tags: calories , cancer , cookery , cooking , dietetics , food , food studies , nutrients , nutrition , nutritional sciences , obesity , vitamins.
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