Cover Image
close this book Food Composition Data: A User's Perspective (1987)
close this folder International food composition data
close this folder Food data in Canada: the Canadian nutrient file
View the document (introductory text)
View the document Introduction
View the document Methods
View the document Discussion
View the document References

References

References

1. Department of National Health and Welfare, Food Consumption Patterns Report (Bureau of Nutritional Sciences, Health Protection Branch, Ottawa, 1976).

2. Department of National Health and Welfare, Healthful Eating (Nutrition Division, Ottawa, 1952).

3. Department of National Health and We]fare, Table of Food Values Recommended for Use in Canada (Nutrition Division, Ottawa 1951).

4. Health and Welfare Canada, Nutrient; Value of Some Common Foods (Health Services and Promotion Branch and Health Protection Branch, Ottawa, 1983).

5. S. D. M. Jones, "Chemical Composition of Selected Cooked Beef Steaks and Roasts," J. Can. Diet. Assoc., 46:40 44 (1985).

6. M. E. Macbeth and L. B. Pett, Table of Food Values Recommended for Canadian Use (Nutrition Services, Department of Pensions and National Health, Ottawa, 1944).

7. A. A. Paul and D.A.T. Southgate, McCance and Widdowson's: The Composition of Foods, 4th ed. (HMSO, London, 1978).

8. US Department of Agriculture, "Composition of Foods: Raw, Processed, Prepared," Agriculture Handbook No. 8 (Science and Education Administration, USDA, Washington, D.C., 1950, 1963).