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Journal references

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

  1. Achterberg, C., Cronin, F.J., Sims, L.S. 'Translating Nutrition Facts into Action: Helping Consumers Use the New Food Label.' Nutrition Today. 1993;30-36.
  2. Ackman, R.G., Bhuiyan, A.K.M.A., Ratnayake, W.M. 'Nutritional Composition of Raw and Smoked Atlantic Mackerel (Scomber scombrus): Oil- and Water-Soluble Vitamins.' Journal of Food Composition Analysis. 1993;6:172-184.
  3. Adami, H.O., Bergstrom, R., Wolk, A., et al. 'Self-Administered Food Frequency Questionnaire: The Effect of Different Designs on Food and Nutrient Intake Estimates.' International Journal of Epidemiology. 1994;23:570-576.
  4. Akiri, B., Harel, S., Kanner, J., et al. 'Carotenoid Pigments and B-Carotene in Paprika Fruits (Capsicum Spp.) with Different Genotypes.' Journal of Agricultural Food Chemistry, 1995;43:362-366.
  5. Aldrich, P.J., Callahan, J.F. 'New Method of Calculating Yield of Recipes.' Journal of the American Dietetic Association. 1959;35:45-47.
  6. Al-Hasani, S.M., Hlavac, J., Huntsman, M.A. 'Simple Method for Determination of Dietary Fiber in Frozen Foods.' Journal of AOAC International. 1993;76:1014-1016.
  7. Anderson, J., Bridges, S. 'Dietary Fiber Content of Selected Foods.' American Journal of Clinical Nutrition. 1988;47.
  8. Anderson, J.V., Bettin, K. 'Designing a Client-Administered Food Frequency Questionnaire.' Journal of the American Dietetic Association, 1996;96:505-508.
  9. Anderson, J.W., Chen, W.J.L. 'Soluble an Insoluble Plant Fiber in Selected Cereals and Vegetables.' American Journal of Clinical Nutrition. 1981;34:1077-1082.
  10. Appledorf, H., Kelly, L.S. 'Proximate and Mineral Content of Fast Foods.' Journal of the American Dietetic Association. 1979;74:35-40.
  11. Asp, N.G., DeVries, J.W., Furda, I., et al. 'Determination of Soluble Dietary Fiber in Foods and Food Products: Collaborative Study.' Journal of AOAC International. 1994;77:690-694.
  12. Asp, N.G.L. 'Classification and Methodology of Food Carbohydrates as Related to Nutritional Effects.' American Journal of Clinical Nutrition. 1995;61 suppl:930S-937S.
  13. Astiarsaran, I., Bello, J., Chalom, S., et al. 'Composition of Sulfated Potatoes: Comparison with Fresh and Frozen Potatoes.' Plant Foods for Human Nutrition. 1995;47:133-138.
  14. Augustin, J., Johnson, S.R., Teitzel, C., et al. 'Changes in the Nutrient Composition of Potatoes During Home Preparation: II. Vitamins.' American Potato Journal. 1978;55:653-662.
  15. Baggett, W., Kulakow, N., McNeal, G. 'Putting the E into NLEA.' Nutrition Today. 1993;37-40.
  16. Baglien, K.S., Fredstrom, S.B., Lampe, J.W., et al. 'Determination of the Fiber Content of Enteral Feedings.' Journal of Parenteral and Enteral Nutrition, 1991;15:450-453.
  17. Barness, L.A., et al. 'Commentary on Breast-Feeding and Infant Formulas, Including Proposed Standards for Formulas.' American Academy of Pediatrics. 1976;57:278-285.
  18. Bates, C.J. 'Fat-Soluble Vitamins: Vitamin A.' The Lancet. 1995;345:31-35.
  19. Bauza, M., Calixto, F.S., Martinez de lo Argamenteria, A. 'Amino Acids, Sugars, and Inorganic Elements in the Sweet Almond (Prunus amyhdalus).' Journal of Agricultural Food Chemistry. 1981;29:509-511.
  20. Beadle, J.R., Levin, G.V., Saunders, J.P., et al. 'Sugar Substitutes: Their Energy Values, Bulk Characteristics, and Potential Health Benefits.' American Journal of Clinical Nutrition. 1995;62 suppl:1161S-1180S.
  21. Beecher, G.R., Chug-Ahuja, J.K., Forman, M.R., et al. 'The Development and Application of a Carotenoid Database for Fruits, Vegetables, and Selected Multicomponent Foods.' Journal of the American Dietetic Association. 1993;93:318-323.
  22. Beecher, G.R., Forman, M.R., Holden, J.M. 'Carotenoid Content of Fruits and Vegetables: An Evaluation of Analytic Data.' Journal of the American Dietetic Association. 1993;93:284-296.
  23. Beecher, G.R., Khachik, F. 'Evaluation of Vitamin A and Carotenoid Data in Food Composition Tables.' Journal of the National Cancer Institute. 1984;73:1397-1404.
  24. Behall, K.M., Osilesi, O., Trout, D.L. 'Prediction of Glycemic Index for Starchy Foods.' American Journal of Clinical Nutrition. 1993;58:873-878.
  25. Bell, L.N., Caudle, A.G. 'Caffeine and Theobromine Contents of Ready-to-Eat Chocolate Cereals." Journal of the American Dietetic Association. 2000; 100:690-692.
  26. Bender, M.M., Scarbrough, F.E. 'FDA Policy on the Use of Databases for Nutrition Labeling.' Food Technology. 1995;142-145.
  27. Berry, B.W., Ono, K., Paroczay, E. 'Contents and Retention of Nutrients in Extra Lean, Lean and Regular Ground Beef.' Journal of Food Science. 1995;50:701-706.
  28. Bieri, J.G., Evarts, R.P. 'Vitamin E Adequacy of Vegetable Oils.' Journal of the American Dietetic Association. 1975;66:134-138.
  29. Biggs, R., Callender, S.T., Coombs, R.R.A., et al. 'The Availability of Food Folate.' British Journal of Haemateology. 1968;14:339-343.
  30. Blanco, I., Herranz, J., Rojas-Hidalgo, E., et al. 'Dietary Fever in Spanish Fruits.' Journal of Food Science. 1982;47:1840-1845.
  31. Block, G., Dresser, C.M., Hartman, A.M., et al. 'A Data-Based Approach to Diet Questionnaire Design and Testing.' American Journal of Epidemiology. 1986;124:453-465.
  32. Block, G., Sinha, R., Taylor, P.R. 'Problems with Estimating Vitamin C Intakes.' American Journal of Clinical Nutrition. 1993;57:547-550.
  33. Bogoni, P., Stancher, B., Zonta, F. 'Determination of Olive Oil Carotenoids by HPLC.' Journal of Micronutrient Analysis. 1989;3.
  34. Booth, S.L., Ferland, G., Sadowski, J.A., et al. 'Vitamin K1 (Phylloquinone) Content of Foods: A Provisional Table.' Journal of Food Composition Analysis. 1993;6:109-120.
  35. Borenstein, B., Keagy, P.M., Ranum, P. 'Natural Levels of Nutrients in Commercially Milled Wheat Flours. II. Vitamin Analysis.' Cereal Chemistry. 1980;57:59-65.
  36. Bornet, F.R.J. 'Undigestible Sugars in Food Products.' American Journal of Clinical Nutrition. 1994;59:763S-769.
  37. Bourges, H., Dewey, P.J.S., James, W.P.T., et al. 'Dietary Fiber, What it is and How it is Measured.' Arcihvos Latinoamericanos de Nutricion. 1994;44:68-75.
  38. Boyar, A.P., Engle, A., Koury, K., et al. 'Reproducibility and Comparability of a Computerized, Self-Administered Food Frequency Questionnaire.' Nutrition and Cancer. 1990;13:281-292.
  39. Brassard, R., Mongeau, R. 'Comparison and Assessment of the Difference in Total Dietary Fiber in Cooked Dried Legumes as Determined by Five Methods.' Journal of AOAC International. 1994;77:1197-1202.
  40. Brassard, R., Mongeau, R., Peace, R.W., et al. 'Relationship Between Dietary Fiber Levels and Protein Digestibility in Selected Foods as Determined.' Plant Foods for Human Nutrition. 1989;39:45-51.
  41. Briefel, R.R., Flegal, K.M., Winn, D.M., et al. 'Assessing the Nation's Diet: Limitations of the Food Frequency Questionnaire.' Journal of the American Dietetic Association. 1992;92: 959-962.
  42. Broomhead, L., Miller, J.B., Pang, E. 'The Glycemic Index of Foods Containing Sugars: Comparison of Foods with Naturally-Occurring v. Added Sugars.' British Journal of Nutrition. 1995;73:613-623.
  43. Bureau, J.L, Bushway, R.J. 'HPLC Determination of Carotenoids in Fruits and Vegetables in the United States.' Journal of Food Science. 1986;51:128-130.
  44. Burri, J., Cook, J.D., Furniss, D.E., et al. 'Iron Fortification of Infant Cereals: A Proposal for the Use of Ferrous Fumarate or Ferrous Succinate.' American Journal of Clinical Nutrition. 1989;49:1274-1282.
  45. Butrum, R.R., Lanza, E., 'A Critical Review of Food Fiber Analysis and Data.' Journal of the American Dietetic Association. 1986;86:732-740.
  46. Butterfield, S., Calloway, D.H. 'Folacin in Wheat and Selected Foods.' Journal of the American Dietetic Association. 1972;60:310-314.
  47. Buzzard, I.M., Schakel, S.F., Sievert, Y.A. 'Sources of Data for Developing and Maintaining a Nutrient Database.' Journal of the American Dietetic Association. 1988;88:1268-1271.
  48. Byers, T., Hankin, J.H., Jackson, M.Y., et al. 'The Diet of Alaska Native Adults: 1987-1988.' American Journal of Clinical Nutrition. 1992;55:1024-1032.
  49. Cain, R.F., Davis, K.R., Le Tourneau, D., et al. 'Evaluation of the Nutrient Composition of Wheat. II. Proximate Analysis, Thiamin, Riboflavin, Niacin, and Pyridoxine.' Cereal Chemistry. 1981;58:116-120.
  50. Callahan, J.F. 'Recipe Expansion Made Easy.' Institutions. 1960;46:10,116-118.
  51. Campbell, C.A., Stewart, L.M., Wood, D.F. 'Nutrient Composition of 21 Retail Cuts of Canadian Beef.' Journal of the Canadian Dietetic Association. 1988;49:29-36.
  52. Canter, D.D., Groggier, M.B., Lawless, S.T. 'Comparison of Cakes Produced from Computer-Generated Recipes.' School Food Service Research Review. 1991;15:23-27.
  53. Cappelloni, M., Lintas, C. 'Content and Composition of Dietary Fibre in Raw and Cooked Vegetables.' Food Sciences and Nutrition. 1988;42F:117-124.
  54. Carmona, M.A., Fernandez-Sal Gomez, R. 'Water Activity in Selected High-Moisture Foods.' Journal of Food Composition Analysis. 1993;6:364-369.
  55. Carrasco, H.J., Gerardi, A.G., Infante, R.B., et al. 'Dietary Fiber analysis of Cassava Using Gravimetric Methods.' Archivos Latinoamericanos de Nutricion. 1993;43:78-80.
  56. Chen, T.C., Holick, M.F., Liu, W.W., et al. 'The Vitamin D Content of Fortified Milk and Infant Formula.' New England Journal of Medicine. 1992;326:1178-1181.
  57. Chesters, J.G., Marlett, J.A. 'Measuring Dietary Fiber in Human Foods.' Journal of Food Science. 1985;50:410-414,423.
  58. Chinachoti, P. 'Carbohydrates: Functionality in Foods.' American Journal of Clinical Nutrition. 1995;61 suppl:922S-929S.
  59. Connor, S.L., Illingworth, D.R. 'Cholesterol Content of Game Meat.' Journal of the American Medical Association. 1987;258:1532.
  60. Cort, W.M, Vicente, T.S., Waysek, E.H., et al. 'Vitamin E Content of Feedstuffs Determined by High-Performance Liquid Chromatographic Fluorescence.' Journal of Agricultural Food Chemistry. 1983;31:1330-1333.
  61. Council on SCIE. 'Saturated Fatty Acids in Vegetable Oils.' Journal of the American Medical Association. 1990;263:693-695.
  62. Cremer, S.A., Kessler, L.G. 'The Fat and Fiber Content of Foods: What Americans Know.' Journal of Nutrition Education. 1992;24:149-152.
  63. Cummings, J.H., Englyst, H.N., Southgate, D.A., et al. 'Dietary Fiber and Resistant Starch.' American Journal of Clinical Nutrition. 1987;46:873-874.
  64. Dabrio, M.V., Martin-Villa, M.C., Rojas-Hidalgo, E., et al. 'Chromatographic Measurement of the Carbohydrate Content of Some Commonly Used Soft Drinks.' American Journal of Clinical Nutrition. 1981;34:1432-1433.
  65. Davis, E.A. 'Functionality of Sugars: Physicochemical Interactions in Foods.' American Journal of Clinical Nutrition. 1995;62 suppl:170S-177S.
  66. Demmel, I., Rumm-Dreuter, D. 'Comparison of Vitamin Losses in Vegetables Due to Various Cooking Methods.' Journal of Nutritional Science Vitaminology. 1990;36,suppl 1:S17-S24.
  67. Derise, N.L., Lau, H.C., Meiners, C.R., et al. 'Proximate Composition and Yield of Raw and Cooked Mature Dry Legumes.' Journal of Agricultural Food Chemistry. 1976;24:1122-1125.
  68. Derivi, S.C.N., de Oliveira, A.M.G., Fernandes M.L, et al. 'Insoluble Dietary Fiber of Grain Food Legumes and Protein Digestibility.' Arcihvos Latinoamericanos de Nutricion. 1993;43:66-72.
  69. Dexter, J.E., Matsuo, R.R., Morgan, B.C. 'Effects of Processing Conditions and Cooking time on Riboflavin, Thiamin, and Niacin Levels in Enriched Spaghetti.' Cereal Chemistry. 1982;59:328-332.
  70. Dietz, J.M., Erdman, J.W. 'Effects of Thermal Processing Upon Vitamins and Proteins in Foods.' Nutrition Today. 1989;6-14.
  71. DiPalma, J., Wytock, D. 'All Yogurts are Not Created Equal.' American Journal of Clinical Nutrition. 1988;47.
  72. Dong, F.M., Nevissi, A., Rasco, B. 'Mineral Content and Level of Metal Contaminants in Over-the-Counter Calcium Supplements.' Journal of Micronutrient Analysis. 1988;4.
  73. Dong, F.M., Oace, S.M. 'Folate Distribution in Fruit Juices.' Journal of the American Dietetic Association. 1973;62:162-166.
  74. Drury, E.J.E., Herting, DC 'Alpha-Tocopherol Content of Cereal Grains and Processed Cereals.' Journal of Agricultural Food Chemistry. 1969;17:785-790.
  75. Dudek, J.A., Elkins, E.R., Hagen, R.E., et al. 'Fiber Contents of Selected Raw and Processed Vegetables, Fruits and Fruit Juices as Served.' Journal of Food Science. 1983;48:600-603.
  76. Dull, G., Meredith, F. 'Amino Acid Levels in Canned Sweet Potatoes and Snap Beans.' Food Technology. 1979;55-57.
  77. Eck, L.H., Willett, W.C. 'Considerations in Modifying a Semiquantitative Food Frequency Questionnaire.' Journal of the American Dietetic Association. 1991;91:970-973.
  78. Edwards, C., Schor, D. 'USDA's Role: Nutrition Labeling of Meat and Poultry Products.' Nutrition Today. 1993;21-25.
  79. Egan, S.K. Heimbach, J.T. 'Determining Acceptability of Databases for Nutrition Labeling.' Food Technology. 1995;146-152.
  80. Eggum, B.O., Khan, M.A. 'Effect of Home and Industrial Processing on Protein Quality of Baby Foods and Breakfast Cereals.' Journal of the Science of Food Agriculture. 1979;30:369-376.
  81. Elkins, E.R. 'Nutrient Content of Raw and Canned Green Beans, Peaches, and Sweet Potatoes.' Food Technology. 1979;33:66-70.
  82. Ellwood, K.C. 'Methods Available to Estimate the Energy Values of Sugar Alcohols.' American Journal of Clinical Nutrition. 1995;62 suppl:1169S-1174S.
  83. Exler, J., Hepburn, F.N., Weihrauch, J.L. 'Provisional Tables on the Content of Omega-3 Fatty Acids and Other Fat Components of Selected Foods.' Journal of the American Dietetic Association. 1986;86:788-793.
  84. Feskanish, D., Giovannucci, E.L., Rimm, E.B., et al. 'Reproducibility and Validity of Food Intake Measurements from a Semiquantitative Food Frequency Questionnaire.' Journal of the American Dietetic Association. 1993;93:790-796.
  85. Finch, C.A., Monsen, E.R. 'Iron Nutrition and the Fortification of Food with Iron.' Journal of the American Medical Association. 1972;219:1462-1465.
  86. Foster-Powell, K., Miller, J.B. 'International Tables of Glycemic Index.' American Journal of Clinical Nutrition. 1995;62 suppl:871S-893S.
  87. Fujiwara, M., Itokawa, Y., Kimura, M. 'Cooking Losses of Thiamin in Food and its Nutritional Significance.' Journal of Nutritional Science Vitaminology. 1990;36, suppl 1: S17-S24.
  88. Fukuba, H., Murota, T. 'Determination of Tocopherols in Foodstuffs, Especially Nuts & Spices, by High-Performance Liquid Chromatography.' Journal of Micronutrient Analysis. 1995;1.
  89. Garfield. 'Nutrient Databases: A Trade Association Experience.' Food Technology. 1995;154.
  90. Gelroth, J.A., Matthews, R.H., Novak, F.A., et al. 'Retention of Selected B Vitamins in Cooked Pasta Products.' Cereal Chemistry. 1985;62: 476-477.
  91. Goldsby, J.B., Kidd, P.S., Trowbridge, F.L. 'Sources of Dietary Fiber.' Journal of the American Medical Association. 1974;65:420-422.
  92. Gordon, D.T., Roberts, G.L. 'Mineral and Proximate Composition of Pacific Coast Fish.' Journal of Agricultural Food Chemistry. 1977;25:1262-1267.
  93. Greenway, G.M., Ongomo, P. 'Determination of L-Ascorbic Acid in Fruit and Vegetable Juices by Flo Injection with Immobilized Ascorbate Oxidase.' Analyst. 1990;115:1297.
  94. Griffith-Bradle, Rhee, K.S., Zprin, Y.A. 'Nutrient Composition and Retention in Browned Ground Beef, Lamb, and Pork.' Journal of Food Composition Analysis. 1993;6:268-277.
  95. Gropper, S.S., Gross, K.C., Johnson, J., et al. 'Soluble Galactose Content of Selected Baby Food Cereals and Juices.' Journal of Food Composition Analysis. 1995;8:319-323.
  96. Gropper, S.S., Gross, K.C., Olds, S.J. 'Galactose Content of Selected Fruit and Vegetable Baby Foods: Implications for Infants on Galactose-Restricted diets.' Journal of the American Dietetic Association. 1993;93:328-330.
  97. Guillen, R., Heredia, A., Jimenez, A., et al. 'Apparent Digestibility of Dietary Fibre and Other Components in Table Olives.' Die Nahrung. 1993;37:326-333.
  98. Gurnsey, J.C., Holloway, W.D., Monro, J.A., et al. 'Dietary Fiber and Other Constituents of Some Tongan Foods.' Journal of Food Science. 1995;50:1756-1757.
  99. Hankinson, S.E., Stampfer, M.J. 'All That Glitters in Not Beta Carotene.' Journal of the American Medical Association. 1994;272:1455-1456.
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  105. Heinonen, M., Koivistonien, P., Linkola, E., et al. 'Carotenoids and Retinoids in Finnish Foods: Dietary Fats.' Journal of Food Composition Analysis. 1988;1:364-369.
  106. Heinonen, M., Koivistonien, P., Linkola, E., et al. 'Carotenoids and Retinoids in Finnish Foods: Dairy Products and Eggs.' Journal of Dairy Science. 1989;72:2257-2265.
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  110. Herbert, V. 'Recommended Dietary Intakes (RDI) of Vitamin B-12 in Humans.' American Journal of Clinical Nutrition. 1987;45:671-678.
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  114. Holden, J.M., Li, B.W., Schuhmann, P.J. 'Determination of Sugars in Yogurt by Gas-Liquid Chromatography.' Journal of Agricultural Food Chemistry. 1983;31:985-989.
  115. Holden, J.M., Schubert, A., Wolf, W.R. 'Selenium Content of a Core Group of Foods Bases on a Critical Evaluation of Published Analytical Data.' Journal of the American Dietetic Association. 1987;87:285-296.
  116. Hollywood, R., O'Grady, E., Pelletier, G., et al. 'Fatty Acids in Some Common Food Items in Canada.' Journal of the American College of Nutrition. 1993;12:651-660.
  117. Hoover, L.W., Powers, P.M. 'Calculating the Nutrient Composition of Recipes with Computers.' Journal of the American Dietetic Association. 1989;2:224-232.
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  119. Hoppner, K., Lampi, B., Perrin, D.E. 'Folacin Activity of Frozen Convenience Foods.' Journal of the American Dietetic Association. 1973;63:536-539.
  120. Huerta, Z., Lopez, P., Meijia, L., et al. 'Dietary Fiber in Mexican Foods.' Journal of Food Composition Analysis. 1993;6:215-222.
  121. Hunter, J.E. 'Omega-3 Fatty Acids from Vegetable Oils.' American Journal of Clinical Nutrition. 1990;51:809-814.
  122. Idouraine, A., Kohlhepp, E.A., Ochoa, L.J., et al. 'Nutritional Composition of Tamales and Corn and Wheat Tortillas.' Journal of Food Composition Analysis. 1993;6:324-335.
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  149. Mullin, J., Nadeau, L., Smith, J.M. 'Levels of Vitamin C (Ascorbic Acid) and Some Other Nutrients in Raw and French Fried Potatoes.' Journal of the Canadian Dietetic Association. 1989;50:161-165.
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