Customer Reviews

Bowes and Church's Food Values of Portions Commonly Used on CD-ROM (CD Rom)

5 star:		(14)
4 star:		(6)
3 star:		(3)
2 star:		(0)
1 star:		(5)

 

 

This book is for those of us on special diets that do not want 'special' books telling us what to eat, but neglecting to tell us what not to eat, or for those of us who just want to judge for ourselves what is good (or bad) for us. This book contains very complete information, including canned foods by brand, candy, gum, alcohol beverages, foods prepared in many ways, virtually any foods, even poi. The values listed include alcohol, calories, water, protein, carbohydrates, sugar, dietary fiber, fat, saturated fatty acids, monosaturated fatty acids, polyunsaturated fatty acids, cholesterol, vitamins A(RE), A(IU), C, B-1, B-2, B-4, B-12, D, E, E (as alpha-tocopherol), K, niacin, folic acid, pantothenic acid. Also sodium, calcium, magnesium, zinc, manganese, potassium, phosphorus, iron, copper. Amino acids, caffeine, gluten, iodine, pectin, phytosterol, purines, salicylates, selenium, theobromine. What more could the dietary conscious want?

Too many food guides for diabetics give food equivelants in volume (i.e. cups) measure. When comparing spaghetti to ziti or large cubes to small cubes, the amount contained by a cup varies significantly. Bowes & Church's, (the first book in which I found the nutritive values by weight) had lacked sugar and monounsatured fatty acids data. That deficiency is now corrected. Some food catagories have been expanded (i.e. Varieties of summer squash are now separately listed). This is definitely the best compendium of food nutrient content that I have found.

I purchased this book several years ago when I started counting carbohydrates. A nutritionist recommened it as being the most comprehensive resource of its kind. I have found it invaluable. The fact that is not only contains prepackaged food, but fresh foods, meats, homemade items and even some common restaurants (along with many many other catagories), makes it THE perfect resource.

This book follows in the tradition of the prior editions which I wore out from use. It has a fabulous index and lists foods as the title states, in commonly used portions so you can put your calculator away.

As a chef and dyalisis patient I refer t this book for designing recipes which are to be used by patients. The book is well structured and covers most if not all relevent and common foods.

I have been a diabetic for many years. My new doctor advised me to get this book so that I could count carbohydrates more accurately. It is a great book for diabetics. My new doctor can now treat me more efficiently. Thanks.

I'm a kidney dialysis patient and have found this book very useful. It lists key components of foods in the portion sizes that are likely to be used, rather than by the ounce or gram if those aren't the normal portion sizes. The foods are alphabetized by type, including such things as drinks, candy and fast foods by restaurant chain, as well as the staples of everyday existence.

I can keep track of the amount of Phosphorus and Potassium, which are crucial for hemodialysis patients to monitor. Also, it lists many other minerals and vitamins, protein, a breakdown of fats, sugars, total carbs and HDL and LDL as well as total cholesterol, triglycerides, water content and other things that may factor into restricted diets for almost anyone watching almost any food components.

My only reservation is that many of the foods listed do not list the key components for me (Phosphorus and Potassium).

Compared to past editions, the newest one is more comprehensive. For example, analytical data is provided for each food item under salicylic acid, whereas past editions grouped foods by salicylate content categories. The only negative for me is the tiny print.

I bought the Bowes & Church book about 25 years ago after taking a nutrition course. It was an excellent reference source back then. Then I decided to get a newer edition as I was traveling quite a bit and found the book helpful in my choices for eating away from home. I've also found it useful in evaluating recipes to determine just how much fat was in the recipe since I'm typically on a low fat diet (sometimes that fried chicken just calls out). It's very handy for managing your salt intake as well. This is a great way to watch what you are eating and and how much you are eating. In using this book, I've found that I'm more cognizant about nutrition. I'm not a food cop, watching everything I eat, but it's made me more aware about what I put into my body.

For those on very special diets like the potassium restricted diets, you will need to find another source. But if you're watching your carbs, fat, or salt, it's a very useful reference book. It's also great for monitoring how much of the minerals(calcium and iron)or vitamins you're taking in.

I have used this book for over twenty years to help me plan how to eat around my irritable bowel syndrome. In the new edition, whether you are a junk food junkie or a health nut, everything you might like to know is in one reference. How much potassium in those raisins? Are you sure there is fiber in that cantaloupe? How many grams of cholesterol in that cookie? Name the food, name the nutrient; it is in this book. Never goes out of date.