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Government and other multimedia references

The following is a list of the government and other multimedia sources used to create the Nutritionist Pro database:

  1. 1994-96 Continuing Survey of Food Intakes by Individuals and Diet Health Knowledge Survey on CD-ROM. Washington DC: USDA; 1998. Agricultural Research Service, Food Survey Research Group.
  2. Adams, C.F. AH-456: Nutritive Value of American Foods in Common Units. Washington DC: USDA; 1975. Agricultural Research Services.
  3. A Food Labeling Guide*.* U.S. Department of Health and Human Services, U.S. Food and Drug Administration. Washington DC. September 1994.
  4. Amino-Acid Content of Foods and Biological Data on Proteins. Rome: Food and Agriculture Organization of the United Nations; 1970. Food Policy and Food Science Service, Nutrition Division.
  5. Canadian Nutrient File, Compilation of Canadian Food Composition Data. Nutrition Research Division and Biostatistics and Computer Applications Division; 1997. Health Canada.
  6. Canadian Nutrient File, Compilation of Canadian Food Composition Data. Nutrition Research Division and Biostatistics and Computer Applications Division; 2001. Health Canada.
  7. Code of Federal Regulations, Food and Drug. The Office of the Federal Register. National Archives and Records Administration. U.S. Government Printing Office. Washington DC. Title 21, Part 101, April 1, 1998.
  8. Code of Federal Regulations, Food and Drug. The Office of the Federal Register. National Archives and Records Administration. U.S. Government Printing Office. Washington DC. Title 9, Volume 2, Part 317, January 1, 1998.
  9. Composition of Foods: 1990 Supplement. Washington DC: USDA; 1991. Human Nutrition Information Service.
  10. Composition of Foods: Baby Foods. Washington DC: USDA; 1978. Science and Education Administration.
  11. Composition of Foods: Baked Products. Washington DC: USDA; 1992. Human Nutrition Information Service.
  12. Composition of Foods: Beef Products. Washington DC: USDA; 1990. Human Nutrition Information Service.
  13. Composition of Foods: Beverages. Washington DC: USDA; 1986. Human Nutrition Information Service.
  14. Composition of Foods: Breakfast Cereals. Washington DC: USDA; 1982. Human Nutrition Information Service.
  15. Composition of Foods: Cereal Grains and Pasta. Washington DC: USDA; 1989. Human Nutrition Information Service.
  16. Composition of Foods: Dairy and Egg Products. Washington DC: USDA; 1976. Agricultural Research Service.
  17. Composition of Foods: Fast Foods. Washington DC: USDA; 1988. Human Nutrition Information Service.
  18. Composition of Foods: Fats and Oils. Washington DC: USDA; 1979. Science and Education Administration.
  19. Composition of Foods: Finfish and Shellfish Products. Washington DC: USDA; 1987. Human Nutrition Information Service.
  20. Composition of Foods: Fruits and Fruit Juices. Washington DC: USDA; 1982. Human Nutrition Information Service.
  21. Composition of Foods: Lamb, Veal, and Game Products. Washington DC: USDA; 1989. Human Nutrition Information Service.
  22. Composition of Foods: Legumes and Legume Products. Washington DC: USDA; 1986. Human Nutrition Information Service.
  23. Composition of Foods: Nut and Seed Products. Washington DC: USDA; 1984. Human Nutrition Information Service.
  24. Composition of Foods: Pork Products. Washington DC: USDA; 1992. Human Nutrition Information Service.
  25. Composition of Foods: Poultry Products. Washington DC: USDA; 1978. Science and Education Administration.
  26. Composition of Foods: Sausages and Luncheon Meats. Washington DC: USDA; 1980. Science and Education Administration.
  27. Composition of Foods: Snacks and Sweets. Washington DC: USDA; 1991. Human Nutrition Information Service.
  28. Composition of Foods: Soups, Sauces, and Gravies. Washington DC: USDA; 1980. Science and Education Administration.
  29. Composition of Foods: Spices and Herbs. Washington DC: USDA; 1977. Agricultural Research Service.
  30. Composition of Foods: Vegetables and Vegetable Products. Washington DC: USDA; 1982. Human Nutrition Information Services.
  31. Cutrufelli, R., Matthews, R.H. Nutrient Content of Beverages. Washington DC: USDA; 1982. Human Nutrition Information Service.
  32. Davis, C., Fulton, L., Matthews, E. Average Weight of a Measured Cup of Various Foods. Washington DC: United States Department of Agriculture; 1977. Agricultural Research Services.
  33. Exler, J. Iron Content of Food. Washington DC: USDA; 1983. Human Nutrition Information Service.
  34. Exler, J., Weihrauch, J.L. Provisional Table on the content of Omega-3 Fatty Acids and Other Fat Components in Selected Foods. Human Nutrition Information Service. Washington DC: USDA; 1986. Human Nutrition Information Service.
  35. Federal Register. The Office of the Federal Register. National Archives and Records Administration. Washington DC.
  36. Food Code, 1999. Recommendations of the United States Public Health Service, Food and Drug Administration, National Technical Information Service Publication PB97-133656.
  37. Food Labeling Questions and Answers. Office of Food Labeling. Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration. Washington DC. August 1993.
  38. Food Labeling Questions and Answers, Volume II. Office of Food Labeling. Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration. Washington DC. September 19, 1995; Revised February 1996.
  39. Gebhardt, S.E., Holden, J.M. Provisional Table on the Selenium Content of Foods. Washington DC: USDA; 1992. Human Nutrition Information Service publication NHIS/PT-109.
  40. Gebhardt, S.E., Matthews, R.H. Nutritive Value of Foods. Washington DC: USDA; 1991. Human Nutrition Information Service publication HG-72.
  41. Guide to Nutrition Labeling and Education Act (NLEA) Requirements. U.S. Food and Drug Administration. Washington DC. September 1994; Updated May 1997.
  42. Hoke, I.M. Table of Amino Acids in Fruits and Vegetables. Washington DC: USDA; 1983. Human Nutrition Information Service.
  43. Joint FAO/WHO Expert Consultation on Protein Quality Evaluation. Rome: FAO/WHO; 1990. FAO/WHO.
  44. Klippstein, R.N., Marsh, A.C. The Sodium Content of Your Food. Washington DC: USDA; 1983. . Human Nutrition Information Service.
  45. Ledesma, A., Muñoz, M., Chávez. Composición Química y Valor Nutritivo de los Alimentos de Mayor Consumo en México, Mexican Food Composition Multimedia Database, MexFoods & MexCaribeFoods. Base de datos Multimedia. Volume 1, 1997.
  46. Matthews, R.H., Pehrsson, P.R. Sugar Content of Selected Foods: Individual and Total Sugars. Washington DC: USDA; 1987. Human Nutrition Information Service publication HERR No. 48.
  47. Matthews, R.H., Pehrsson, P.R. Provisional Table on the Dietary Fiber Content of Selected Foods. Washington DC: USDA; 1988. Human Nutrition Information Service.
  48. Murphy, E.W., Quick, J.A. The Fortification of Foods: A Review. Washington DC: USDA; 1982. Food Safety and Inspection Service publication AH-598.
  49. Nutrition Recommendation. Ottawa: Minister of National Health and Welfare; 1990. Canadian Government Publishing Centre.
  50. Orr, M.L. Pantothenic Acid, Vitamin B6, and Vitamin B12 in Foods. Washington DC: USDA; 1969. Agricultural Research Service.
  51. Orr, M.L., Watt, B.K. Amino Acid Content of Foods. Washington DC: USDA; 1968. Agricultural Research Service.
  52. Pecot, R.K., Watt, B.K. Food Yields, Summarized by Different Stages of Preparation. Washington DC: United Stated Department of Agriculture; 1975. Agricultural Research Service.
  53. U.S. Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 11. Nutrient Data Laboratory, 1996.
  54. U.S. Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 12. Nutrient Data Laboratory Home Page, 1998.
  55. U.S. Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page, 1999.
  56. U.S. Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 14. Nutrient Data Laboratory Home Page, 2001.
  57. U.S. Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 15. Nutrient Data Laboratory Home Page, 2002.
  58. U.S. Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 16. Nutrient Data Laboratory Home Page, 2003.
  59. U.S. Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 17. Nutrient Data Laboratory Home Page, 2004.
  60. U.S. Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, 2005
  61. U.S. Department of Agriculture, U.S. Department of Health and Human Services. Dietary Guidelines for Americans 2005, 6th Edition.
  62. USDA-NCI Carotenoid Food Composition Data Base. Washington DC: USDA-NCI; 1998.
  63. USDA Table of Nutrient Retention Factors, Release 3. Human Nutrition Information Service. Washington DC: USDA.
  64. Weihrauch, J.L., Chatpa, A.S. Provisional Table on the Vitamin K Content of Foods. Washington DC: USDA; 1994. Human Nutrition Information Service.
  65. Weihrauch, J.L. Provisional Table on the Fatty Acid and Cholesterol Content of Selected Foods. Washington DC: USDA; 1984. Human Nutrition Information Service.
  66. Weihrauch, J.L., Tamaki, J. Provisional Table on the Vitamin D Content of Foods
  67. Ainsworth BE. (2002, January) The Compendium of Physical Activities Tracking Guide. Prevention Research Center, Norman J. Arnold School of Public Health, University of South Carolina. Retrieved 12-06-05 from the World Wide Web. http://prevention.sph.sc.edu/tools/docs/documents_compendium.pdf. Website retired by US government.
  68. U.S. Department of Agriculture, The Center for Nutrition Policy and Promotion. MyPyramid.gov. 23 January 2006. <http://www.mypyramid.gov/>. Website retired by US government.
  69. U.S. Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page, 2006
  70. U.S. Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page, 2007
  71. U.S. Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page, 2008
  72. U.S. Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page, 2009
  73. U.S. Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23. Nutrient Data Laboratory Home Page, 2010
  74. U.S. Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 24. Nutrient Data Laboratory Home Page, 2011
  75. U.S. Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 25. Nutrient Data Laboratory Home Page, 2012
  76. U.S. Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page, 2013
  77. U.S. Department of Agriculture, U.S. Department of Health and Human Services. Dietary Guidelines for Americans 2010.
  78. U.S. Department of Agriculture, The Center for Nutrition Policy and Promotion. MyPlate.gov. 2010. <http://www.myplate.gov/>. Website retired by US government.
  79. Canadian Nutrient File, Compilation of Canadian Food Composition Data. Nutrition Research Division and Biostatistics and Computer Applications Division; 2005. Health Canada
  80. Canadian Nutrient File, Compilation of Canadian Food Composition Data. Nutrition Research Division and Biostatistics and Computer Applications Division; 2010. Health Canada
  81. McCance &Widdowson's Composition of Foods Integrated Dataset (CoF IDS); 2008
  82. Czech Food Composition database; 2009, batch 1
  83. Danish Food Composition Databank; version 7.01, 2009
  84. Irish Food Composition Database UCC; 2009
  85. Fineli ® - Finnish Food Composition Database; 2009
  86. AFSSA/CIQUAL French food composition table; version 2008
  87. Hellenic Food Composition DataBase, HHF; 2012
  88. Italian food composition database INRAN; 2008
  89. Italy Food Comp. Database for Epidemiological Studies ISPO; 2008
  90. Icelandic ISGEM database; 2008
  91. Latvian National Food Composition Database; 2009
  92. Lithuanian Food Composition database; 2008
  93. Norvegian Food Composition Table; 2006
  94. Polish Food Composition Database; 3rd Edition, 2005
  95. Portuguese food composition database INSA; 2008
  96. Swedish Food Composition Database; 2010-05-10
  97. Serbian Food Composition Database; 2009
  98. Slovak food composition database; 2009
  99. Swiss Food Composition Database; V3.01
  100. TUBITAK Food Composition Data Set 2010