Download or read book The Nutritive Value of Canned Foods written by Continental Can Company and published by . This book was released on 1938 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Nutritive Value of Processed Food written by Miloslav Rechcigl and published by CRC Press. This book was released on 2019-07-16 with total page 693 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Tin Can Cook written by Jack Monroe and published by Pan Macmillan. This book was released on 2019-05-30 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the OFM Best Food Personality Readers' Award, 2018. A Sunday Times bestseller. Simple and affordable, Tin Can Cook strips away the blinding glamour and elitism of many cookbooks and takes it back to the basics: making great-tasting food with ordinary ingredients. Food writer and anti-poverty campaigner Jack Monroe brings together seventy-five recipes that you can rustle up from tinned and dried ingredients. Beautifully designed with accompanying quirky hand-drawn illustrations, this book is for you if you’ve struggled to make a dish because the recipe calls for an exotic ingredient you’ve never heard of. Jack does away with the effort; all her dishes are exciting and new, but you won’t have to look further than your local supermarket to make them. Jack's recipes include Red Lentil and Mandarin Curry, Catalan Fish Stew, Pina Colada Toast and many more delicious and creative ideas. 'An exuberant rebuttal to the idea that good food must be expensive, farm-fresh and unprocessed.' - Great British Bake Off's Ruby Tandoh 'At a time when good food can often be seen as rather elitist or exclusive, Jack has done an excellent job to create recipes which are simple, straightforward and delicious.' - Felicity Spector
Download or read book Nutritive Value of Foods written by Susan E. Gebhardt and published by . This book was released on 1985 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Nutritive Value of Canned Foods written by Henry Meech Loomis and published by . This book was released on 1924 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutritive Value of Canned Foods written by Bernice B. Sheft and published by . This book was released on 1949 with total page 2 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Nutritive Value of Canned Foods written by Continental Can Co., Inc and published by . This book was released on 1938* with total page 14 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Canned Foods written by Florence R. Corbett and published by . This book was released on 1913 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Memorandum Regarding the Proposed Investigation of the Nutritional Value of Canned Foods written by Franklin Church Bing and published by . This book was released on 1941 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Eat for Life written by National Academy of Sciences and published by National Academies Press. This book was released on 1992-01-01 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Results from the National Research Council's (NRC) landmark study Diet and health are readily accessible to nonscientists in this friendly, easy-to-read guide. Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's nine-point dietary plan to reduce the risk of diet-related chronic illness. The nine points are presented as sensible guidelines that are easy to follow on a daily basis, without complicated measuring or calculatingâ€"and without sacrificing favorite foods. Eat for Life gives practical recommendations on foods to eat and in a "how-to" section provides tips on shopping (how to read food labels), cooking (how to turn a high-fat dish into a low-fat one), and eating out (how to read a menu with nutrition in mind). The volume explains what protein, fiber, cholesterol, and fats are and what foods contain them, and tells readers how to reduce their risk of chronic disease by modifying the types of food they eat. Each chronic disease is clearly defined, with information provided on its prevalence in the United States. Written for everyone concerned about how they can influence their health by what they eat, Eat for Life offers potentially lifesaving information in an understandable and persuasive way. Alternative Selection, Quality Paperback Book Club
Download or read book Energy Value of Foods written by Annabel Laura Merrill and published by . This book was released on 1955 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutritive Value of Canned Foods written by National Canners Association. Nutrition Research Executive Committee and published by . This book was released on 1943* with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Front of Package Nutrition Rating Systems and Symbols written by Institute of Medicine and published by National Academies Press. This book was released on 2012-01-30 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness. As a result, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM) to examine and provide recommendations regarding FOP nutrition rating systems and symbols. The study was completed in two phases. Phase I focused primarily on the nutrition criteria underlying FOP systems. Phase II builds on the results of Phase I while focusing on aspects related to consumer understanding and behavior related to the development of a standardized FOP system. Front-of-Package Nutrition Rating Systems and Symbols focuses on Phase II of the study. The report addresses the potential benefits of a single, standardized front-label food guidance system regulated by the Food and Drug Administration, assesses which icons are most effective with consumer audiences, and considers the systems/icons that best promote health and how to maximize their use.
Download or read book Conserving the Nutritive Values in Foods written by and published by . This book was released on 1983 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: The effects of handling and preparation practices on the nutrients in different foods, and ways that nutrients can best be conserved are discussed in this Home and Garden Bulletin developed by the U.S. Department of Agriculture. Nutrients in foods vary greatly in their stability; some are hardly affected by ordinary handling and others are relatively stable in some foods, but readily lost from others. Handling and preparation practices that affect nutrient levels in foods include trimming, storing, cooking, holding, and reheating. The effects of processing methods such as canning and freezing on nutrients in foods are also discussed. Categories of foods that are discussed include: 1) vegetables, 2) fruits and fruit juices, 3) canned foods, 4) frozen foods, 5) meat, poultry, and fish, 6) milk, 7) eggs, and 8) cereals. Key nutrients found in foods in each group and effects of usual preparations and cooking practices on specific foods are presented. (aj).
Download or read book Nutritive Value of Foods written by Susan E. Gebhardt and published by . This book was released on 1988 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Canned Foods in Human Nutrition written by National Canners Association. Research Laboratories and published by . This book was released on 1950 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutritive Aspects of Canned Foods written by American Can Company and published by . This book was released on 1937 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt:
