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close this book Food Composition Data: A User's Perspective (1987)
close this folder Managing food composition data
close this folder Concerns of users of nutrient data bases
View the document (introductory text)
View the document Introduction
View the document Accessibility
View the document Installation and updating efforts
View the document Data availability
View the document Computational concerns
View the document Data-base and software products
View the document References



1. C. F Adams and L. J. Fincher, Procedures for Calculating Nutritive Values of Home-prepared Foods: As Used in Agriculture Handbook No. 8, Composition of Foods - Raw, Processed, Prepared, Revised 1963, ARS 61-13 (USDA, Washington, D.C., 1966).

2. J. T. Andrews. "Development of a Standardized Recipe Data File for Computer Systems," in A. N. Moore and B. H Tuthill, eds., Computer Assisted Food Management Systems (University of Missouri Technical Education Services, Columbia, Mo., 1971), pp. 33-45.

3. J. L. Balintfy, `'Menu Planning by Computer, ' Communications of the American Computer Machinery, 7(4): 255-259 (1964).

4. A. A. Hertzler and L. W. Hoover, "Review of Nutrient Databases: Development of Food Tables and Use with Computers," J. Am. Diet. Assoc., 70: 20-31 (1977).

5. L. W. Hoover, "Computers in Dietetics: State-of-the-Art, 1976," J. Am. Diet. Assoc., 68: 39-42 (1976).

6. L. W. Hoover, Computers in Nutrition, Dietetics and Foodservice Management: A Bibliography (University of Missouri-Columbia Printing Services, Columbia, Mo., 1983).

7. L. W. Hoover, ea., Nutrient Data Bank Directory, 4th ed. (University of Missouri-Columbia Printing Services, Columbia, Mo., 1984).

8. L. W. Hoover and B. P. Perlofl, Model for Review of Nutrient Database System Capabilities, 2nd ed. (University of Missouri-Columbia Printing Services, Columbia, Mo., 1984).

9. A. Marsh, "Problems Associated with Recipe Analysis," in R. Tobleman, ea., Proceedings of the Eighth National Nutrient Data Bank Conference (US Department of Commerce National Technical Information Service, Washington, D.C., 1983), pp. 29-38.

10. R. H. Matthews and Y. J. Garrison, Food Yields Summarized by Different Stages of Preparation, Agriculture Handbook No. 102 (USDA, Washington, D.C., 1975).

11. Provisional Table on Percent Retention of Nutrients in Food Preparation (USDA Nutrient Research Group, Washington, D.C., 1982).

12. J. Youngwirth, "The Evolution of Computers in Dietetics: A Review," J. Am. Diet. Assoc., 82:62 67 (1983).