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Mann & Truswell: Essentials of Human Nutrition 3e

Chapter 27

Further reading

  1. Agricultural Research Service (2006) USDA National Nutrient database for standard reference, release 19, Nutrient data laboratory. US Department of Agriculture.

  2. Burlingame, B.A., Milligan, G.C., Spriggs, T.W., and Athar, N. (1997) The concise New Zealand food composition tables, 3rd edition. Palmerston North NZ, Institute for Crop and Food Research.

  3. Food Standards Agency (2002) McCance and Widdowson: The composition of foods, 6th edition. Cambridge, Royal Society of Chemistry.

  4. Foster-Powell, K., Holt, S.H.A., and Brand-Miller, J.C. (2002) International table of glycaemic index and glycaemic load values. Am J Clin Nutr, 76, 5-56.

  5. Greenfield, H., and Southgate, D.A.T. (2003) Food composition data. Production, management and use, 2nd edition. Rome, Food and Agricultural Organization.

  6. Livesey, G. (1991) Calculating the energy values of foods: towards new empirical formulae based on diets with varied intakes of unavailable complex carbohydrates. Eur J Clin Nutr, 45, 1-12.

  7. Institute of Medicine (2000) Dietary reference intakes: applications in dietary assessment. Washington, DC, The National Academics Press.

  8. Prosky, L., Asp, N.G., Furda, I., De Vries, J.W., Schweizer, T.F., and Harland, B.F. (1984) Determination of total dietary fibre in foods, food products and total diets: Interlaboratory study. J Assoc Off Anal Chem, 67, 1044-52.

  9. Souci, S.W., Fachmann, W., and Kraut, H. (2006) Food composition and nutrition tables, 7th edition. Stuttgart, Medpharm Scientific Publishers.

  10. Wu Leung, T., Bukum, R.R., Chang, EH., Rao, M.N., and Polacchi, W. (1972) Food composition tables for use in East Asia. FAO, Rome.

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