Nutrients in foods

Nutrients in foods

by Gilbert A. Leveille, Karen J. Morgan, Gilbert A. Leveille, Mary Ellen Zabik

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About
Abstract: A compendium of nutrient tables on a wide variety of food and food varieties are presented for nutritionists, dietitians, and food scientists. The composition (weight, and content of water, calories, macronutrients, amino acids,vitamins, and minerals, including zinc, chlorine, magnesium, iodine and manganese) per average serving portionof over 2700 foods is provided, together with the percentages of the US RDA's of protein, vitamins, and minerals that the portion provides. Specific information forusing the tables, basic nutrient facts, and guidelines concerning factors affecting nutrient availability, the reliability of the tables, and related informational considerations also are included. Tables on the caffeine andalcohol content of selected foods, and on weights and measures are appended. (wz).

Discussion questions for Nutrients in foods

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  1. 1

    How do the extensive nutrient tables and serving size breakdowns challenge or reinforce your personal perceptions of what constitutes a "healthy" portion in your daily diet?

  2. 2

    Considering the guide's focus on nutrient availability, how has your understanding of how the body processes different food combinations evolved over time?

  3. 3

    In an era of endless nutrition fads and conflicting internet advice, how do you think having access to empirical data like this compendium impacts the way we approach modern eating?

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