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Book references

The following is a list of the book sources used to create the Nutritionist Pro database:

  1. American College of Sports Medicine. Resource Manual for Guidelines for Exercise Testing & Prescription. 3rd edition; Baltimore: Lippencott, Williams & Wilkins, 1998.
  2. American Dietetic Association and American Diabetes Association. Exchange List for Meal Planning. 1995.
  3. American Dietetic Association. Handbook of Clinical Dietetics. 2nd ed. New Haven: Yale University Press; 1992.
  4. Anderson, K.N., Anderson, L.E. The International Dictionary of Food & Nutrition. New York: John Wiley & Sons, Inc; 1993.
  5. Anderson, L.E., Coursin, D.B., Schneider, H.A., ed. Nutritional Support of Medical Practice, Philadelphia: Harper & Row; 1983.
  6. Aurand, L.W., Wells, M.R., Woods, A.E. Food Composition and Analysis. New York: Van Nostrand Reinhold Company, Inc.; 1987.
  7. Bennion, M., Introductory Foods. New York: MacMillan Publishing Company, 1990.
  8. Browne, M.B. Label Facts for Healthy Eating: Educator's Resource Guide. National Food Processors Association. Dayton: The Mazer Corporation; 1993.
  9. Buchanan, P.W. Quantity Food Preparation: Standardizing Recipes and Controlling Ingredients. 3rd ed. Chicago: The American Dietetic Association; 1993.
  10. Chicago Dietetic Association. Manual of Clinical Dietetics. 4th ed. Chicago: American Dietetic Association; 1992.
  11. Dekker, M., Fennema, O. Food Chemistry. New York: Marcel Dekker, Inc.; 1985.
  12. DeHoog, S., Grant, A. Nutritional Assessment and Support. Seattle: Grant, DeHoog; 1991.
  13. DeYoung, L., Moness, K.E., Nelson, J.K., et al. Mayo Clinic Diet Manual-A Handbook of Nutrition Practices. 7th ed. St. Louis: Mosby-Year Book, Inc.; 1994.
  14. Duyff, R.L. The ADA's Complete Food & Nutrition Guide. Minneapolis: Chronimed Publishing; 1996.
  15. Ensminger, A.H., Ensminger, M.E., et.al. Foods & Nutrition Encyclopedia. 2nd ed. Boca Raton: CRC Press; 1995.
  16. Escott-Stump, S., Mahan, L.K. Krause's Food, Nutrition & Diet Therapy. 9th ed. Philadelphia: Harcourt Brace Jovanovich, Inc.; 1996.
  17. Fellows, P.J. Food Processing and Technology, Principles and Practice. West Sussex: Ellis Horwood Limited; 1993.
  18. Feskanich., D., Klensin, J.C., et al. Identification of Food Components for INFOODS Data Interchange. Hong Kong: The United Nations University Press; 1989.
  19. Filer, L.J., Ziegler, E.E., ed. Present Knowledge in Nutrition. 7th ed. Washington DC: ILSI Press; 1996.
  20. Finley, J.W., Richardson T., ed. Chemical Changes in Food During Processing*,*. Westport: AVI Publishing Company, Inc; 1985.
  21. Foster, S., Leung, A.Y. Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics. 2nd ed. New York: John Wiley & Sons, Inc., 1996.
  22. Franz, M.J. Exchanges For All Occasions*,* ed. P. Linrud, S. Timian. Minneapolis: Chronimed Publishing; 1993.
  23. Gisslen, Wayne. Professional Cooking. 2nd ed. New York: John Wiley & Sons; 1989.
  24. Hamilton, E.M.N., Rolfes, S.R., Whitney, E.N., ed. Understanding Nutrition. St. Paul: West Publishing Company; 1990.
  25. Handbook of Food Preparation. Washington DC: American Home Economics Association; 1980.
  26. Harris, R.S., Karmas, E., ed. Nutritional Evaluation of Food Processing. Westport: The AVI Publishing Company, Inc.; 1995.
  27. Herbst, Sharon Tyler. Food Lover's Companion Comprehensive Definitions of Over 4000 Food, Wine, and Culinary Terms. 2nd ed. Hauppauge: Barron's Educational Series; 1995.
  28. Igoe, R.S. Dictionary of Food Ingredients. 2nd ed. New York: Van Nostand Reinhold; 1989.
  29. Johnson, A.H., Peterson, M.S., ed. Encyclopedia of Food Science. Westport: The AVI Publishing Company, Inc.; 1978.
  30. Komarik, S.L., Long, L., Tressler, D.K. Food Products Formulary Meats, Poultry, Fish, Shellfish. 2nd ed. Westport: The AVI Publishing Company, Inc.; 1982.
  31. Lachney, A. The HACCP Cookbook and Manual. Eatonville: Nutrition Development System; 1997.
  32. Loken, J.K. The HACCP Food Safety Manual. New York: John Wiley & Son, Inc.; 1997.
  33. McNutt, K.W., Sipple, H.L., ed. Sugars in Nutrition, New York: Academic Press, Inc.; 1974.
  34. Machlin, L.J., ed. Vitamin E: A Comprehensive Treatise. New York: Marcel Dekker, Inc.
  35. Margen, S. The Wellness Encyclopedia of Food and Nutrition. New York: Rebus; 1992.
  36. Molt, M. Food for Fifty. 10th ed. New York: Macmillan Publishing Company; 1997.
  37. National Research Council. Recommended Dietary Allowances. 10th ed. Washington DC: National Academy Press; 1989.
  38. Nielsen, S.S., ed. Introduction to the Chemical Analysis of Food. Boston: Jones and Bartlett Publishers;1994.
  39. Nobmann, E. Nutrient Value of Alaska Native Foods. U.S. Department of Health and Human Services: Alaska Area Native Health Services; 1993.
  40. Nutrient Data Bank for Fresh Fruits and Vegetables. Newark: Produce Marketing Association; 1991.
  41. Pennington, J.A.T. Bowes & Church's Food Values of Portions Commonly Used, 16th ed. A. Allen, M.E. Dickmeyer, ed. Philadelphia: J.B. Lippincott Company; 1994.
  42. Pennington, J.A.T., Rand, W.M., et al. Compiling Data for Food Composition Data Bases. Hong Kong: The United Nations University Press; 1991.
  43. Pomeranz, Y., ed. Advances in Cereal Science and Technology. Vol. 4. Minnesota: American Association of Cereal Chemists, Inc.; 1988.
  44. Rechcigl, M., ed. Handbook of Nutritive Value of Processed Food. Boca Raton: CRC Press, Inc.; 1986.
  45. Reed, Lewis. SPECS: The Comprehensive Foodservice Purchasing and Specification Manual. 2nd ed. New York: Van Nostrand Reinhold; 1993.
  46. Rubash, Joyce. Master Dictionary of Food and Wine. New York: Van Nostrand Reinhold; 1993.
  47. Schmidt, A. Chef's Book of Formulas, Yields, and Sizes. 2nd ed. New York: Van Nostrand Reinhold; 1996.
  48. Shils, M.E., Young, V.R., ed. Modern Nutrition in Health and Disease. Philadelphia: Lea & Febiger; 1988.
  49. Siong, T.E., Noor, M.I., et al. Nutrient Composition of Malaysian Foods. Asian Food Habits Project; 1988.
  50. Sultan, W.J., Tressler, D.K. Food Products Formulary Cereals, Baked Goods, Dairy and Egg Products. 2nd ed. Westport: The AVI Publishing Company, Inc.; 1975.
  51. West, B.B., Wood L., et al. Food Service in Institutions. 5th ed. New York: Macmillan; 1988.
  52. Willett, Walter. Food Frequency Methods. Monographs in Epidemiology and Biostatistics: Nutritional Epidemiology. Vol. 15. New York: Oxford University Press; 1990.
  53. Williams, S.R. Nutrition and Diet Therapy. St. Louis: Times Mirror/Mosby College Publishing; 1985.
  54. Winter, Ruth. A Consumer's Dictionary of Food Additives. 4th ed. New York: Crown Trade Paperbacks; 1994.
  55. Zeman, F.J. Clinical Nutrition and Dietetics