Explore Books on
nutritive value

Fast Food Nation

By Eric Schlosser

Edible medicinal and non-medicinal plants

By Lim Tong Kwee

Calories and carbohydrates

By Barbara Kraus

Fast Food Facts

By Marion J. Franz

Phytochemicals in health and disease

By Yongping Bao,Roger Fenwick

The complete book of food counts

By Corinne T. Netzer

Food and the principles of dietetics

By Hutchison, Robert Sir

Inulin-Type Fructans

By Marcel Roberfroid

Selenium in the Environment and Human Health

By Gary S. Banuelos,Zhi-Qing Lin,Xuebin Yin

Nutrition in Pregnancy and Childbirth

By Lorna Davies,Ruth Deery

Diet Myth

By Tim Spector

Dimensions of food

By Vickie Vaclavik,Ph.D., R.D., Vickie A. Vaclavik,M.S., Marcia H. Pimentel,Ph.D., Marjorie M. Devine

Seafood

By George M. Pigott

Seafood Choices

By Committee on Nutrient Relationships in Seafood: Selections to Balance Benefits and Risks

Sweeteners

By Theodoros Varzakas,Stylianos Anestis,Athanasios Labropoulos

Utilization of Tropical Foods

By Food and Agriculture Org.

Seafood Sense

By Ken Babal

The calorie counter

By Annette B. Natow,Jo-Ann Heslin

Marine Products for Healthcare

By Vazhiyil Venugopal

Convenience food facts

By Arlene Monk

Beverages in nutrition and health

By Norman J. Temple

Lipids

By Claude Leray

Harmonization of Approaches to Nutrient Reference Values

By National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Committee on the Application of Global Harmonization of Methodological Approaches to Nutrient Intake Recommendations for Young Children and Women of Reproductive Age

Nutritive value of American foods in common units

By Catherine F. Adams