Library References

by Dr J Michael Ernest

  1. Nutritive Values of Foods. Susan E. Gephardt and Ruth H. Matthews. U.S. Department of Agriculture, Human Nutrition Information Service, Home and Garden Bulletin No. 72, revised 1985, released 1986.
  2. Composition of Foods: Nut and Seed Products…Raw, Processed, Prepared. Marie A. McCarthy and Ruth H. Matthews. U.S. Department of Agriculture Handbook No. 8-12, September 1984.
  3. Nutritive Value of American Foods in Common Units. Catherine F. Adams. U.S. Department of Agriculture Handbook No. 456, 1975.
  4. Composition of Foods: Fats and Oils…Raw, Processed, Prepared. James B. Reeves, III and John L. Weihrauch. U.S. Department of Agriculture Handbook No.8-4, 1979.
  5. Composition of Foods: Poultry Products…Raw, Processed, Prepared. Linda P. Posati. U.S.Department of Agriculture Handbook No. 8-5, 1979.
  6. Composition of Foods: Vegetables and Vegetable Products…Raw, Processed, Prepared. David B. Haytowitz and Ruth H. Matthews. U.S. Department of Agriculture Handbook No. 8-11, August 1984
  7. Iron Content of Food. Jacob Exler. Home Economics Research Report No.45, Human Nutrition Information Service, U.S. Department of Agriculture, 1983
  8. Posati, Linda P. and Martha L. Orr. Composition of Foods: Dairy & Egg Products…Raw,Processed, Prepared. U.S. Department of Agriculture Handbook 8-1.
  9. Composition of Foods: Fruits and Fruit Juices…Raw, Processed, Prepared. Susan E. Gebhardt,Rena Cutrufelli and Ruth H. Matthews. U.S. Department of Agriculture Handbook No. 8-9,1982.
  10. Recommended Dietary Allowances. National Academy of Sciences. National Research Council, 9th revised edition, 1980.
  11. Nutritive Value of Foods. Catherine F. Adams and Martha Richardson. U.S. Department of Agriculture, Home and Garden Bulletin No. 72, revised 1981
  12. Pantothenic Acid, Vitamin B6 and Vitamin B12 in Foods. Martha L. Orr. U.S. Department of Agriculture, Home Economics Research Report No.36, 1969.
  13. Composition of Foods: Beverages…Raw, Processed, Prepared. Rena Cutrufelli and Ruth H. Matthews. U.S. Department of Agriculture Handbook No. 8-14, May 1986.
  14. Nutrients in Foods. Gilbert A. Leveille, Mary Ellen Zabik and Karen J. Morgan. Cambridge,MA: The Nutrition Guild, 1983.
  15. Composition of Foods…Raw, Processed, Prepared. Bernice K. Watt and Annabel L. Merrill.U.S. Department of Agriculture Handbook No. 8, revised 1963, reprinted 1975.
  16. The Composition of Foods (McCance and Widdowson’s). A.A. Paul and D.A.T. Southgate. fourth revised and extended edition of Medical Research Council’s Special Report No. 297, Her Majesty’s Stationery Office, Elsevier/North-Holland Biomedical Press
  17. Comparisons of Methods for Calculating Retentions of Nutrients in Cooked Foods. Elizabeth W. Murphy, Patricia E. Criner and Bruce C. Gray. Journal Agric. Food Chemistry 23:1153,1975.
  18. Vitamin B6 Components in Fresh and Dried Vegetables. Marilyn M. Polansky. Journal of American Dietetic Association 54:118, 1969.
  19. Nutrients in Cooked and Frozen Vegetables. L.J. Teply, Ph.D. and P.H. Derse. Journal of American Dietetic Association, 1958.
  20. Thiamin, Riboflavin, and Vitamin B6 Contents of Selected Foods as Served. Michael H. Dong, MPH, MPA, Evelyn L.McGown, PhD, Bruce W. Schwenneker and Howerde W. Sauberlich, PhD. Journal of American Dietetic Association 76:156, 1980.
  21. Vitamin B6 in Reheated, Held, and Freshly Cooked Turkey Breast. Pamela P. Engler and Jane A. Bowers, PhD. Journal of American Dietetic Association 67:42, 1975.
  22. Vitamin B6 Components in Fruits and Nuts; Marilyn M. Polansky and Elizabeth W. Murphy; Journal of Am. Dietetic Assoc. 48:109, 1966
  23. Lesser Known Vitamins in Foods; Mervyn G. Hardinge, MD, DR, PH, PhD and Hulda Crooks; Journal of Am. Dietetic Assoc. 38:230, 1961
  24. Nutritional Value of Dehydrated Foods; Miriam H. Thomas and Doris H. Calloway, PhD; Journal of Am. Dietetic Assoc. 39:105, 1961
  25. Pantothenic Acid Content of 75 Processed and Cooked Foods; Joan H. Walsh, PhD, RD,Bonita W. Wyse, PhD, RD and R. Gaurth Hansen, PhD; Journal of Am. Dietetic Assoc. 78:130, 1981.
  26. Pantothenic Acid and Vitamin B6 in Beef; Bernadine H. Meyer, PhD, Mary A. Mysinger and Lois A. Wodarski; Journal of Am. Dietetic Assoc.; v. 54:122, 1969.
  27. Retention of the B Vitamins in Beef and Lamb After Stewing. III. Pantothenic Acid; Sylvia Cover, Esther M. Dilsaver and Rene M. Hays; Journal of Am. Dietetic Assoc; v.23:696, 1947.
  28. Vitamin B12…Microbiological Assay Methods and Distribution in Selected Foods; Harold Lichtenstein, Aram Beloian and Elizabeth W. Murphy; U.S. Department of Agriculture Home Economics Research Report No. 13, 1961
  29. Vitamin B12, E, and D Content of Raw and Cooked Beef; M.R. Bennink and K. Ono; Journal of Food Science; v.47:1786, 1982
  30. The Vitamin B12 Content of Meals and Items of Diet; J.F. Adams, Fiona McEwan and Alison Wilson; British Journal of Nutrition; v.29:65, 1973.
  31. Mineral Elements in Fresh Vegetables from Different Geographic Areas; Homer Hopkins and Jacob Eisen; Agriculture and Food Chemistry; v.7,n.9:643, 1959.
  32. Essential Mineral Elements in Peanuts and Peanut Butter; Leila C.A. Galvao, Anthony Lopez and Harriet L. Williams; Journal of Food Science; v.41:1305, 1976.
  33. Copper Content of Foods; Jean T. Pennington PhD and Doris H. Calloway, PhD, RD; Journal of American Dietetic Association; v.63:143, 1973.
  34. Copper Content of Some Low-Copper Foods; Liesbeth Hook and Ira K. Brandt, MD; Journal of Am. Dietetic Assoc.; 202, 1966.
  35. Zinc and Copper Content of Foods Used in Vegetarian Diets; Jeanne H. Freeland-Graves PhD, RD;M. Lavone Ebangit and Pamela W. Bodzy; Journal of Am. Dietetic Association; v.77:648, 1980.
  36. Zinc Content of Selected Foods; Kathryn A. Haeflein and Arlette I. Rasmussen, PhD, RD; Journal; of Am. Dietetic Assoc.; v.30:610, 1977.
  37. Zinc Content of Selected Foods; Jeanne H. Freeland, PhD and Robert J. Cousins, PhD; Journal of Am. Dietetic Assoc.; v.68:526, 1976.
  38. Provisional Tables on the Zinc Content of Foods; Elizabeth W. Murphy, Barbara W. Willis and Bernice K. Watt, PhD, RD; Journal of Am. Dietetic Assoc.; v.66:345, 1975.
  39. The Zinc and Copper Content of Seeds and Nuts; Kenneth G.D. Allen, Leslie M. Klevay and Hugh L. Springer; Nutrition Reports International; v.12:75, 1975.
  40. Magnesium Content of Selected Foods; J.L. Greger, S. Marhefka and A.H. Geissler; Journal of Food Science;v.43:1610, 1978.
  41. Magnesium Content of Accessory Foods; Gweneth Y. Nelson and Mary R. Gram, PhD; Journal of Am. Dietetic Assoc.; v.38:437, 1960.
  42. Yields, Proximate Composition and Mineral Content of Finfish and Shellfish; Jane E. Anthony, Pauline N. Hadgis, Rhonda S. Milam Gudrun A. Herzfeld, L. Janette Taper and S.J. Richey; Journal of Food Science; v.48:313, 1983.
  43. Mineral and Proximate Composition of Pacific Coast Fish; Dennis T. Gordon and G. Louis Roberts; Journal of Agric. Food Chemistry; v.25:1262, 1977.
  44. Nutritive Value of Fish. I. Nicotinic Acid, Riboflavin, Vitamin B12, and Amino Acids of Various Salt-Water Species; A.E. Teeri, M.E. Loughlin and D. Josselyn; Food Research; v.22:145, 1957.
  45. The Content of Nine Mineral Elements in Raw and Cooked Mature Dry Legumes; Christine R. Meiners, Nellie L. Derise, Herbert C. Lau, Michael G. Crews, S.J. Richey and Elizabeth W. Murphy; Journal of Agric. Food Chemistry; v.24:1126, 1976.
  46. Ascorbic Acid Retention in Frozen Corn; Irene R. Payne, PhD; Journal of Am. Dietetic Assoc.; v.51:344, 1967.
  47. Selenium Content of Foods; V.C. Morris and O.A. Levander; Journal of Nutrition; v.100:1383, 1930.
  48. Selenium Content of Canadian Foods; D. Arthur; Canadian Inst. Food Science Technology Journal; v.5:165, 1972.
  49. Selenium and Chromium in Human Nutrition; Orville A. Levander, PhD; Journal of Am. Dietetic Assoc.; v.66:338, 1975.
  50. Selenium Content of Selected Foods; Helen W. Lane, PhD, RD; Barbara J. Taylor; Elizabeth Stool, RD; Diane Servance and Doris C. Warren PhD; Journal of Am. Dietetic Assoc.; v.82:24, 1983.
  51. Nutritive Value of Canned Foods…Vitamin B6, Folic Acid, Beta-Carotene, Ascorbic Acid, Thiamine, Riboflavin, and Niacin Content and Proximate Composition; L.J. Teply, P.H. Derse and C.H. Krieger; Agriculture and Food Chemistry; v.1:1204, 1953.
  52. Effect of Processing on Provitamin A in Vegetables; J.P. Sweeney and A.C. Marsh; Journal of Am. Dietetic Assoc.; v.59:238, 1971
  53. Folic Acid Content of Foods…Micro- biological Assay by Standardized Methods and Compilation of Data from Literature; Edward W. Toepfer, Elizabeth G. Zook and Martha L. Orr; U.S. Department of Agriculture Handbook No. 29, 1951.
  54. Cheese Products: Protein, Moisture, Fat, and Acceptance; Pamela J. Nystrom, Joyce G. Ostrander, PhD and Charlene S. Martinsen, RD; Journal of Am. Dietetic Assoc.; v.65:30, 1974
  55. Folate Distribution in Fruit Juices; Faye M. Dong and Susan M. Oace, PhD, RD, Journal of Am. Dietetic Assoc.; v.62:162, 1973.
  56. Vitamin E Content of Foods; P.J. McLaughlin, PhD and John L. Weihrauch; Journal of Am. Dietetic Assoc.; v.75:647, 1979.
  57. Vitamin E Adequacy of Vegetable Oils; J.G. Bieri, PhD and R. Poukka Evars, DVM; Journal of Am. Dietetic Assoc.; v.66:134, 1975.
  58. Tocopherol Contents of Vegetables and Fruits; V.H. Booth and M.P. Bradford; British Journal of Nutrition; v.17:575, 1963.
  59. Tocopherols in Foods and Fats; Hal T. Slover; Lipids; v.6,n.5:291, 1971.
  60. Alpha-Tocopherol Content of Foods; R.H. Bunnel, PhD; J. Keating, BS, A. Quaresimo, BS; and G.K. Parman, BS; The American Journal of Clinical Nutrition; v.17:1, 1965.
  61. Nutrients in Fresh Peeled Oranges and Grapefruit from California and Arizona; James A. Staroscik, Felipe U. Gregorio, Jr. and Samuel K. Reeder, PhD; Journal of Am. Dietetic Assoc.; v.77:567, 1980.
  62. Nutrients in California Lemons and Oranges; John J. Birdsall, Philip H. Derse and Lester J. Teply; Journal of Am. Dietetic Assoc.; v.38:555, 1961.
  63. Mineral Composition of Fruits: Nitrogen, Calcium, Magnesium, Phosphorus, Potassium, Aluminum, Boron, Copper, Iron, Manganese, and Sodium; Elizabeth G. Zook and Joanna Lehmann; Journal of Am. Dietetic Assoc.; v.52:225, 1968.
  64. Mineral Composition of Fruits: Edible Yield, Total Solids, and Ash of 30 Fresh Fruits; Elizabeth G. Zook; Journal of Am. Dietetic Assoc.; v.52:218, 1968.
  65. Mineral Content of Dairy Products: II. Cheeses; N.P. Wong, PhD;, D.E. LaCroix and John A. Alford, PhD; Journal of Am. Dietetic Assoc.; v.72:608, 1978.
  66. Major Mineral Elements in Dairy Products; Ruth M. Feeley, Patricia E. Criner, Elizabeth W. Murphy and Edward W. Toepfer, PhD; Journal of Am. Dietetic Assoc.; v.61:505, 1972.
  67. Mineral Contents of Selected Pre-Prepared Foods Sampled in a Hospital Food Service Line; Cecilia Leung, PhD., RD, Helen H. Koehler and Margaret M. Hard; Journal of Am. Dietetic Assoc.; v.80:530, 1982.
  68. Nutrients in Raw vs. Cooked Globe Artichokes; Bessie B. Cook, PhD and Saroja Sundaram; Journal of Am. Dietetic Assoc.; v.42:231, 1963.
  69. Simultaneous Determination of Thiamin and Riboflavin in Selected Foods by High-
  70. Performance Liquid Chromatography; J.K. Fellman, W.E. Artz, P.D. Tassinari, C.L. Cole and J. Augustin; Journal of Food Science; v.47:2048, 1982.
  71. Computerized Nutrient Data Bases: I. Comparison of Nutrient Analysis Systems; Loretta W. Hoover, PhD, RD; Journal of Am. Dietetic Assoc.; v.82:501, 1983.
  72. Computerized Nutrient Data Bases; II. Development of Model for Appraisal of Nutrient Data
  73. Base System Capabilities; Loretta W. Hoover, PhD, RD and Betty P. Perloff; Journal of Am.
  74. Dietetic Assoc.; v.85:506, 1982
  75. The Complete Book of Vitamins; staff of Prevention Magazine; compiled and prepared by C. Gerras; Rodale Press, Emmaeus, PA, 1977.
  76. Comparisons of Methods for Calculating Retentions of Nutrients in Cooked Foods; E.W. Murphy, P.E. Criner, B.C. Gray; Journal of Agric. and Food Chemistry, v.2 3:6, p.1153, 1975.
  77. You Are What You Eat; V.H. Lindlahr; Lancer Books, Inc., NY, 1972.
  78. Understanding Nutrition; E.N. Whitney and W.M.N. Hamilton; West Publishing Company, NY, second edition 1981, third edition 1987, and fifth edition 1990.
  79. Fundamentals of Normal Nutrition; C.H. Robinson; MacMillan Publishing Co., NY, third edition, 1977.
  80. Normal and Therapeutic Nutrition; C.H. Robinson and M.R. Lawler; MacMillan Publishing Co., NY, fifteenth edition, 1977.
  81. Introduction to Nutrition; H. Fleck; MacMillan Publishing Co. Inc., NY, third edition, 1976.
  82. The World Encyclopedia of Food; L.P. Coyle, Facts on File, Inc., NY, 1982.
  83. Information Resources for Food and Human Nutrition; R.C. Frank; Journal of Am. Dietetic Associations; v.80-344, 1983.
  84. The Sodium and Potassium Content of Selected Vegetables; Anne C. Marsh and Percilla C. Koons, RD; Journal of Am. Dietetic Assoc.; v.83:24, 1983.
  85. Nutrient Composition of Stone Fruit (Prunus spp.) Cultivars: Apricots, Cherry, Nectarine, Peach and Plum; Ron B.H. Wills, Frances M. Scriven and Heather Greenfield; Journal of the Science of Food and Agriculture; v.34:1383, 1983.
  86. Sprouting of Seeds and Nutrient Composition of Seed and Sprouts; J.R. Fordham, C.E. Wells and L.H. Chen; Journal of Food Science; v.30:552, 1975.
  87. Nutrients in Seeds and Sprouts of Alfalfa, Lentils, Mung Beans and Soybeans; Anne M. Kylen and Rolland M. McCready; Journal of Food Science; v.30:1008, 1975.
  88. Tocopherols in Nuts; G. Lambertsen, H. Myklestad and O.R. Braekkan; Journal of the Science of Food and Agriculture; v.13:617, 1962.
  89. EMeasurement of Glycosylated Vitamin B6 in Foods; Hossein Kabir, James Leklem and
  90. Lorraine T. Miller; Journal of Food Science v.48:14-42, 1983.
  91. Food Manufacture and Nutrition; Arnold E. Bender; Nutrition Reviews Supplement; January 1982.
  92. Pantothenic Acid in Foods; E.G. Zook, M.J. MacArthur, and E.W. Toepfer; U.S. Department of Agriculture Handbook No. 97, 1956.
  93. The Distribution of Folic Acid Active Compounds in Individual Foods; Rafael Santini, PhD,;Carol Brewster, BS and C.E. Butterworth, Jr., MD; The American Journal of Clinical Nutrition; v.14:205, 1964.
  94. Beneficial Physiologic Action of Beans; E.W. Hellendoorn, PhD; Journal of Am. Dietetic
  95. Assoc.; v.69:248, 1976.
  96. Unpublished Data on Vitamin B-6, Selenium, and Other Nutrients in Foods, 1983; Professor James E. Leklem, Dept. of Foods and Nutrition, Oregon State University.
  97. Selenium in Crops in the United States in Relation to Selenium-Responsive Diseases in.Animals; J. Kubota, W.H. Allaway, D.L. Carter, E.E. Cary and V.A. Lazar; Journal of Agric. and Food Chemistry; v.15:448,1967.
  98. The B Vitamin Content of Grapes, Musts, and Wines; Alice P. Hall, Lisa Brinner, Maynard A. Amerine, and Agnes Fay Morgan; Food Research; v.21:362, 1956.
  99. The Value of Dairy Products in Nutrition; Royal A. Sullivan, Evelyn Bloom and Joan Jarmol; Journal of Nutrition; 1942-45.
  100. Nutrients in Vegetarian Foods; Delores D. Truesdell, Eleanor N. Whitney, PhD, RD and Phyllis B. Acosta, Dr. P.J., RD; Journal of Am. Dietetic Assoc.; v.84:28, 1984.
  101. Gamma Tocopherols: Metabolism, Biological Activity and Significance in Human Vitamin E Nutrition; John C. Bieri, PhD, and R. Poukka Evarts, DVM; The American Journal of Clinical Nutrition; v.27:980, 1974.
  102. Vitamin A Activity of Selected Fruits; C.D. Johnson; R.R. Eitenmiller, PhD; D.A. Lillard, PhD and M. Rao, PhD; Journal of The American Dietetic Associaton; vol.85:1627, December 1985.
  103. Yields and Nutrient Content of Selected Fresh Fruits; L. Janette Taper, PhD; Deborah A. McNeill, PhD, and S.J. Ritchey, PhD; Journal of The American Dietetic Association; vol.85:718, June 1985.
  104. Mineral Analyses of Vegetarian, Health, and Conventional Foods: Magnesium, Zinc, Copper, and Manganese Content; Deborah A. McNeill, PhD; Perveen S. Ali, MS, and Young S. Song, MS; Journal of The American Dietetic Association; vol. 85:569, May 1985.
  105. Selenium and Vitamins A, E, and C: Nutrients with Cancer Prevention Properties; Ronald Ross Watson, PhD and Tina K. Leonard; Journal of The American Dietetic Association; vol.86:505, April 1986.
  106. New Carrot Excels in Carotene and Flavor; The Journal of The American Dietetic
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  108. Composition of Red Delicious Apples; C.D. Johnson, R. R. Eitenmiller, J. B. Jones, Jr., V. N. M. Rao, and S.E. Gebhardt; Journal of Food Science; vol.49:952, 1984.
  109. Nutrient Composition of Cantaloupe and Honeydew Melons; R. R. Eitenmiller, C. D. Johnson, W. D. Bryan, D. B. Warren, and S. E. Gebhardt; Journal of Food Science; vol.50:136, 1985.
  110. Mineral and Vitamin Content of Goat’s Milk; Wajih N. Sawaya, Ph.D., Jehangir K. Khalil, Ph.D., and Abdullah F. Al-Shalhat, B.Sc.; The Journal of The American Dietetic Association; vol.84:433, April 1984.
  111. Vitamin E Composition of Some Seed Oils as Determined by High-Performance Liquid Chromatography with Fluorometric Detection; A. J. Speek, J. Schriver, and W.H P. Schreurs; Journal of Food Science; vol.50:121, 1985.
  112. Nutritional Composition of Bagels Commercially Produced in the United States; C.S. Ranhotra, J.A. Geiroth, and F.A. Novak; Cereal Foods World; vol.30:209, March 1985.
  113. B Vitamins in Selected Variety Breads Commercially Produced in Major US Cities; Gur.Ranhotra, Janette Gelroth, Frances Novak, and Ruth Matthews; Journal of Food Science; vol.50:1174, 1985.
  114. Food Composition Table from Unpublished Manuscript; Christine Heller, Nutritionist; Arctic Health Research Center; US Dept. HEW, Anchorage, Alaska.
  115. Mineral Content of Foods and Total Diets: The Selected Minerals in Foods Survey, 1982 to 1984; Jean A.T. Pennington, Ph.D., R.D.; Barbara E. Young; Dennis B. Wilson; Roger D. Johnson; and John E. Vanderveen, Ph.D; Journal of the American Dietetic Association; vol.86:878; July 1986.
  116. Vitamin E in Foods from High and Low Linoleic Acid Diets; J. Lehmann, M.S., and J.T. Judd, Ph.D.; Journal of the American Dietetic Association; vol.86:1208; September 1986.
  117. Vitamin E intakes and sources in the United States by S.P. Murphy, A.M. Subar and G. Block. American Journal of Clinical Nutrition 52:361-367, 1990.
  118. HPLC Determination of Carotenoids in Fruits and Vegetables in the United States; Janice L. Bureau and Rodney J. Bushway; Journal of Food Science; vol.51:128; 1986.
  119. Provisional Table on Percent Retention of Nutrients in Food Preparation; USDA, Human Nutrition Information Service, revised April 1984.
  120. Composition of Foods: Snacks and Sweets… Raw, Processed, Prepared; by Rena Cutrufelli and Pamela Pehrsson. Nutrient Data Research Branch, Nutrition Monitoring Division, USDA Human Nutrition Information Service, Agriculture Handbook No. 8-19; 1991.
  121. Report of Vitamin Analysis for Broccoli and Cauliflower, by Dr. Joseph Monteclavo. San Luis Obispo, CA: California Polytechnic State University.
  122. Provisional Table on Percent Retention of Nutrients in Food Preparation. US Department of Agriculture Nutrient Data Research Group, Beltsville, MD, 1992.
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