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United Nations University

Food Composition Tables - Canada, Caribbean, United States

Canada | Caribbean | Haiti | United States

Canada
Canadian Nutrient File
Department of National Health and Welfare, Ottawa
1985 (English or French)

Wild Foods for Modern Diets
HV Kuhnlein, Division of Human Nutrition, University of British Columbia
Chapter 8, Nutrition Update, Vol 2, pp 153-169
1985* 17 pp (English)

Nutrient Value of Some Common Foods/ Valeur nutritive de quelques aliments usuels
Health and Welfare Canada
Canadian Government Publishing Centre, Ottawa K1A 0S9
Revised 1987* 31 pp (English or French)

Traditional Plant Foods of Canadian Indigenous Peoples
HV Kuhnlein and N Turner
Food and Nutrition in History and Anthropology, Vol 8, Gordon and Breach Science Publishers
1991* pp 633 (English)

Canadian Nutrient File/ Fichier canadien sur les éléments nutritifs
Nutrition Research Division, Health Canada, Ottawa
1997* version, Electronic database (English or French)

Valeur Nutritive des aliments
MB Dubuc and LC Lahaie, Société Brault-Lahaie
1998* version, 8e édition 285 pp (French)

Nutrient Value of Some Common Foods/ Valeur nutritive de quelques aliments usuels
Canadian Government Publishing, Ottawa, ON K1A 0S9
1999* version, Hardcopy booklet, 54 pp (English or French)

Nutrient Value of Some Common Foods/ Valeur nutritive de quelques aliments usuels
Health Canada
Canadian Government Publishing Centre, Ottawa K1A 0S9
Revised 1999* 54 pp (English or French)

Canadian Nutrient File/ Fichier canadien sur les éléments nutritifs
Nutrition Research Division, Health Canada, Ottawa
2001b* version, Electronic database (English and French)
Table de composition des aliments
Marguerite Desaulniers et Mireille Dubost
Département de nutrition, Université de Montréal
2007, volumes 1 et 2, 3e édition, 570 p

 

Caribbean
Food Composition Tables for Use in the English-Speaking Caribbean
Caribbean Food and Nutrition Institute, PO Box 140, Kingston 7, Jamaica
1974* 115 pp (English)

Food Composition Tables for Use in the English-Speaking Caribbean
Caribbean Food and Nutrition Institute, PO Box 140, Kingston 7, Jamaica
1995* Second Edition ix+120 pp (English)

Haiti
Table de Composition d'Aliments pour Haiti
G Dominique, Nutrition Board
Department of Public Health and Population, Department of Agriculture, of Natural Resources and Rural Development, Port-au-Prince
1965 (French)

United States
USDA Nutrient Database for Standard Reference, Release 19 Web version.
U.S. Department of Agriculture (USDA), Agricultural Research Service. Nutrient Data Laboratory Home Page.
2006* (English)

USAID Commodities, Section 1
2006* United States Agency for International Development

USAID Food Commodity Fact Sheets, Section 2
2006* United States Agency for International Development

The Chemical Composition of American Food Materials
1896* Professor W.O. Atwater

Agriculture Handbook No. 8: Prefatory Materials
various dates*, photocopies

Agriculture Handbook No 8: Composition of Foods--Raw, Processed, Prepared
BK Watt, AL Merrill, Consumer and Food Economics Research Division
United States Department of Agriculture (USDA), Washington, DC
1963* 190 pp (English)

Agriculture Handbook No 8-1: Composition of Foods--Dairy and Egg Products
LP Posati, ML Orr, Consumer and Food Economics Institute
Agricultural Research Service, USDA, Washington, DC
1976* 144 pp (English)

Agriculture Handbook No 8-2: Composition of Foods--Spices and Herbs
AC Marsh, MK Moss, EW Murphy, Consumer and Food Economics Institute
Agricultural Research Service, USDA, Washington, DC
1977* 43 pp (English)

Agriculture Handbook No 8-3: Composition of Foods--Baby Foods
SE Gebhardt, R Cutrufelli, RH Matthews, Consumer and Food Economics Institute
Science and Education Administration, USDA, Washington, DC
1978* 231 pp (English)

Agriculture Handbook No 8-4: Composition of Foods--Fats and Oils
JB Reeves III, JL Weihrauch, Consumer and Food Economics Institute
Science and Education Administration, USDA, Washington, DC
1979* 142 pp (English)

Agriculture Handbook No 8-5: Composition of Foods--Poultry Products
LP Posati, Consumer and Food Economics Institute
Science and Education Administration, USDA, Washington, DC
1979* 330 pp (English)

Agriculture Handbook No 8-6: Composition of Foods--Soups, Sauces, and Gravies
AC Marsh, Consumer and Food Economics Institute
Science and Education Administration, USDA, Washington, DC
1980* 228 pp (English)

Agriculture Handbook No 8-7: Composition of Foods--Sausages and Luncheon Meats
M Richardson, LP Posati, BA Anderson, Consumer Nutrition Center
Science and Education Administration, USDA, Washington, DC
1980* 92 pp (English)

Agriculture Handbook No 8-8: Composition of Foods--Breakfast Cereals
JS Douglass, RH Matthews, FN Hepburn, Consumer Nutrition Center
Human Nutrition Information Service, USDA, Washington, DC
1982* 160 pp (English)

Agriculture Handbook No 8-9: Composition of Foods--Fruits and Fruit Juices
SE Gebhardt, R Cutrufelli, RH Matthews, Consumer Nutrition Center
Human Nutrition Information Service, USDA, Washington, DC
1982* 283 pp (English)

Agriculture Handbook No 8-10: Composition of Foods--Pork Products
BA Anderson, Consumer Nutrition Division
Human Nutrition Information Service, USDA, Washington, DC
1983* 206 pp (English)

Agriculture Handbook No 8-11: Composition of Foods--Vegetables and Vegetable Products
DB Haytowitz, RH Matthews, Nutrition Monitoring Division
Human Nutrition Information Service, USDA, Washington, DC
1984* 502 pp (English)

Agriculture Handbook No 8-12: Composition of Foods--Nut and Seed Products
MA McCarthy, RH Matthews, Nutrition Monitoring Division
Human Nutrition Information Service, USDA, Washington, DC
1984* 137 pp (English)

Agriculture Handbook No 8-13: Composition of Foods--Beef Products
BA Anderson, JL Lauderdale, IM Hoke, Nutrition Monitoring Division, Human Nutrition Information Service, USDA
Superintendent of Documents, US Government Printing Office, Washington, DC 20402
1986* 390 pp (English)

Agriculture Handbook No 8-14: Composition of Foods--Beverages
R Cutrufelli, RH Matthews, Nutrition Monitoring Division, Human Nutrition Information Service, USDA
Superintendent of Documents, US Government Printing Office, Washington, DC 20402
1986 173 pp (English)

Agriculture Handbook No 8-15: Composition of Foods--Finfish and Shellfish Products
J Exler, Nutrition Monitoring Division, Human Nutrition Information Service, USDA
Superintendent of Documents, US Government Printing Office, Washington, DC 20402
1987* 192 pp (English)

Agriculture Handbook No 8-16: Composition of Foods--Legumes and Legume Products
DB Haytowitz, RH Matthews, Nutrition Monitoring Division, Human Nutrition Information Service, USDA
Superintendent of Documents, US Government Printing Office, Washington, DC 20402
1986* 156 pp (English)

Agriculture Handbook No 8-17: Composition of Foods--Lamb, Veal, and Game Products
BA Anderson, ML Clements, LE Dickey, J Exler, IM Hoke, Nutrition Monitoring Division, Human Nutrition Information Service, USDA
Superintendent of Documents, US Government Printing Office, Washington, DC 20402
1989* 251 pp (English)

Agriculture Handbook No 8-18: Composition of Foods--Baked Products

JE Stewart, JA Tamaki, Nutrition Monitoring Division, Human Nutrition Information Service, USDA
Superintendent of Documents, US Government Printing Office, Washington, DC 20402
1992* 467 pp (English)

Agriculture Handbook No 8-19: Composition of Foods--Snacks and Sweets
R Cutrufelli, PR Pehrsson, Nutrition Monitoring Division, Human Nutrition Information Service, USDA
Superintendent of Documents, US Government Printing Office, Washington, DC 20402
1991* 341 pp (English)

Agriculture Handbook No 8-20: Composition of Foods--Cereal Grains and Pasta
DL Drake, SE Gebhardt, RH Matthews, Nutrition Monitoring Division, Human Nutrition Information Service, USDA
Superintendent of Documents, US Government Printing Office, Washington, DC 20402
1989* 137 pp

Agriculture Handbook No 8-21: Composition of Foods--Fast Foods
LE Dickey, JL Weihrauch, Nutrition Monitoring Division, Human Nutrition Information Service, USDA
Superintendent of Documents, US Government Printing Office, Washington, DC 20402
1988* 194 pp (English)

Agriculture Handbook No. 456. Nutritive Value of American Foods: In Common Units.
CF Adams, Agricultural Research Service, US Dept. of Agriculture, Washington DC 20402 November 1975*, 291 pp., 2 copies, 1 bound with errata sheet. (English)

Bowes & Church: Food Values of Portions Commonly Used.
CF Church, HN Church.
JB Lippincott Co., Philadelphia.
11th ed 1970*, 180 pp., 2 copies. (English)

Bowes & Church: Food Values of Portions Commonly Used.
CF Church, HN Church.
JB Lippincott Co., Philadelphia.
12th ed 1975*, 197 pp., 2 copies. (English)

Bowes & Church's Food Values of Portions Commonly Used.
JAT Pennington, HN Church.
JB Lippincott Co., Philadelphia.
13th ed 1980*, 186 pp. (English)

Bowes & Church's Food Values of Portions Commonly Used.
JAT Pennington.
JB Lippincott Co., Philadelphia.
15th ed 1989*, 328 pp. (English)

Bowes & Church's Food Values of Portions Commonly Used
JAT Pennington, HN Church
JB Lippincott Co, Philadelphia
14th ed 1985* 257 pp (English)

A Compilation of the Vitamin Values of Foods in Relation to Processing and Other Variants.
LE Booher, ER Hartzler, EM Hewston.
United States Department of Agriculture, Circular No. 638.
1942* (English)

Extended Table of Nutrient Values (ETNV), 1962-1986. Third Edition.
MC Moore, MH Goodloe (Designed and Developed by); JL Dean (Programmer).
International Dietary Information Foundation, Inc., LSU Medical Center, New Orleans, Louisiana 70112.
1986* (English)
Volume I: Alcoholic Beverages through Breads. 726 pp.
Volume II: Breadcrumbs through Crabapple. 660 pp.
Volume III: Crabmeat through Oats. 641 pp.
Volume IV: Oil, Coconut, through Salad Dressings, Liquid. 624 pp.
Volume V: Salad Dressing Mix, Dry through Yeast. 701 pp.
Index/Code. 215 pp.

Food Values: Practical Tables for use in Private Practice and Public Institutions
Edwin A. Locke
D. Appleton and Company, New York and London
1923, 110 pp (English)

Handbook of Proximate Analysis: Tables of Higher Plants.
JA Duke, AA Atchley, Agricultural Research Service, USDA, Beltsville, MD
CRC Press, Inc., Boca Raton, FL
1986*, 389 pp. (English)

Home Economics Research Report No. 4: Amino Acid Content of Foods.
ML Orr, BK Watt, Household Economics Research Division.
Institute of Home Economics, Agricultural Research Service, USDA, Washington, DC.
December 1957*, 82 pp.(English)

McDonald's: Good Food, Good Nutrition and McDonald's.
McDonald's Corporation
1981*, 24 pp. (English)

McDonald's: 1983 Food Exchange List for McDonald's Restaurants.
McDonald's Corporation
1983*, folded card (English)

McDonald's: 1983 Sodium and Calorie Content of Foods Served at McDonald's Restaurants.
McDonald's Corporation
1983*, folded card (English)

Nutrients in Foods.
GA Leveille, ME Zabik, KJ Morgan.
The Nutrition Guild, Cambridge, MA.
1983*, 291 pp. (English)

Nutrition Island Style: The Nutrition Planning Book for Hawaii and the Pacific.
N Rody, FM Pottenger, Nutrition Education Program, Curriculum Research and Development Group, University of Hawaii.
1983*, 149 pp. (English)

The Nutritive Value of Cooked Meat.
RM Leverton, GV Odell.
Miscellaneous Publication MP-49, Oklahoma Agricultural Experiment Station, Oklahoma State University, March 1958.
1958*, 90 pp. (English)

Processed Rice in Hawaii: Nutritive Value, Susceptibility to Insect Infestation and Consumer Acceptance as Compared with White and Brown Rice.
WR Vinacke, E Hartzler, Y Tanada.
University of Hawaii Agricultural Experimental Station, Technical Bulletin No. 10, Honolulu, Hawaii, March 1950.
1950*, 66 pp. (English)

Provisional Table on Percent Retention of Nutrients in Food Preparation.
SL Garland, RH Matthews.
Nutrient Data Research Branch, Consumer Nutrition Division, Human Nutrition Information Service, USDA.
1984*, folded pamphlet (English)

Tropical Foods of the Pacific Region: see Pacific Islands, under Oceania.

Use of Tropical Vegetables to Improve Diets in the Pacific Region.
SK Evensen, BR Standal, Dept. of Food Science and Human Nutrition, College of Tropical Agriculture and Human Resources, University of Hawaii.
Research Series 028.
1984*, 32 pp. (English)

Vitamin Content of Foods: A Summary of the Chemistry of Vitamins, Units of Measurement, Quantitative Aspects in Human Nutrition, and Occurence in Foods.
EP Daniel, HE Munsell.
USDA Miscellaneous Publication No. 275, Washington, D.C., June 1937.
1937*, 176 pp. (English)

Food Fats and Oils
Institute of Shortening and Edible Oils, Inc, Washington, DC
5th ed 1982* 22 pp (English)

Home Economics Research Report No 45: Iron Content of Food
J Exler, Consumer Nutrition Division
Human Nutrition Information Service, USDA, Washington, DC
1983* 15 pp (English)

Provisional Table on the Fatty Acid and Cholesterol Content of Selected Foods
JL Weihrauch, Nutrient Data Research Branch, Nutrition Monitoring Division
Human Nutrition Information Service, USDA, Washington, DC
1984* (English)

Provisional Table on the Nutrient Content of Fast Foods
AC Marsh, JL Weihrauch, Nutrient Data Research Branch, Nutrition Monitoring Division
Human Nutrition Information Service, USDA, Washington, DC
1984* (English)

Provisional Table on the Content of Omega-3 Fatty Acids and Other \ Fat Components in Selected Foods
J Exler, JL Weihrauch, Nutrition Monitoring Division, Human Nutrition Information Service, USDA
Pamphlet HNIS/PT-103, Nutrient Data Research Branch, USDA/HNIS, Federal Building Room 315, Hyattsville, MD 20782
1986* 6 pp (English)

Provisional Table on the Vitamin K Content of Foods
JL Weihrauch, Nutrition Monitoring Division, Human Nutrition Information Service, USDA
Pamphlet HNIS/PT-104, Nutrient Data Research Branch, USDA/HNIS, Federal Building Room 315, Hyattsville, MD 20782
1986* 4 pp (English)

Provisional Table on the Sugar Content of Selected Foods
RH Matthews, PR Pehrsson, Nutrition Monitoring Division, Human Nutrition Information Service, USDA
Pamphlet HNIS/PT-105, Nutrient Data Research Branch, USDA/HNIS, Federal Building Room 315, Hyattsville, MD 20782
1986* 6 pp (English)

Nutritive Values of Some Hawaii Foods in Household Units and Common Measures
CD Miller, B Branthoover, Hawaii Agricultural Experiment Station
Circular 52, College of Tropical Agriculture, University of Hawaii, Honolulu
1957* 20 pp (English)

Composition of Hawaii Fruits
NS Wenkam, CD Miller, Hawaii Agricultural Experiment Station
Bulletin No 135, College of Tropical Agriculture, University of Hawaii, Honolulu
1965* 87 pp (English)

Fatty Acids, Cholesterol, and Proximate Composition of Certain Prepared and Unprepared Foods in Hawaii
BR Standal, DR Bassett, PB Policar, M Thom, Hawaii Agricultural Experiment Station
Research Bulletin 146, College of Tropical Agriculture, University of Hawaii, Honolulu
1975* 69 pp (English)

Foods of Hawaii and the Pacific Basin--Vegetables and Vegetable Products: Raw, Processed, and Prepared--Vol 1: Composition
NS Wenkam, Hawaii Institute of Tropical Agriculture and Human Resources
College of Tropical Agriculture and Human Resources, University of Hawaii, Manoa
1983* 172 pp (English)

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