Food References

[Joan Ruddell]

Hello Avtar
"Dietary Management of Food Allergies & Intolerance" by Janice Joneja,
Ph.D., RDN is a reference book that contains several charts on sources of
nutrients including:
Important Nutrients in Common Allergens, Alternative Sources of Nutrients,
Levels of Individual Proteins in Cow's Milk, Lactose Content of Foods,
Levels of Lactose in Normal Serving Sizes of Common Foods and Beverages,
Non-Dairy Sources of Calcium, Level of Nickel in Common Foods, Level of
Salicylates in Some Common Foods and Beverages, Level of Benzoates in Common
Foods, MSG Levels in Representative Foods, and Level of Nitrates and
Nitrites in Some Meats and Vegetables.

An excerpt from the book "Level of Nickel in Common Foods" is free at
www.hallpublications.com

Hope this helps

Best regards
Joan

----- Original Message -----
From: Avtar Nijjer <aknijjer at ucdavis.edu>
To: Public Health Nutrition Discussion and Information Group
<phnutr-l at u.washington.edu>
Sent: Tuesday, October 30, 2001 10:50 AM
Subject: Food References



> Hello,

> I wanted to know what are some good references to determine if a food is

an

> excellent or good source of a nutrient.  For example, foods that contain

> iron have to have a certain amount of iron in them before they can be

> considered good or excellent source of this nutrient.  Other than the USDA

> books, could someone tell me of other resources.  Thank you

> Avtar Nijjer

> University of California, Davis

> aknijjer at ucdavis.edu

>