Food Values Of Portions Commonly Used 17th Edition A Practical Nutrition Reference For Dietitians And Students, 481 Pages, By Jean A T Pennington, English Language, Released 1997
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Food Portion Values for Dietitians and Students, 17th Ed
✔️ 1 copy nutrition reference for dietitians and students
✅ Author: Jean A. T. Pennington, Ph.D.
✅ Language: English; Release date: 1997-03-11
✅ Focus: food values of portions commonly used in nutrition practice
✅ Ideal for coursework, clinical practice, and client counseling
✔️ 1 copy nutrition reference for dietitians and students
This 481-page reference is a practical nutrition guide for dietitians and students, detailing portion values for common foods and nutrient data used in meal planning and clinical settings.
✅ 481 pages, 17th edition, nutrition reference for dietitians and students✅ Author: Jean A. T. Pennington, Ph.D.
✅ Language: English; Release date: 1997-03-11
✅ Focus: food values of portions commonly used in nutrition practice
✅ Ideal for coursework, clinical practice, and client counseling
💡 What is a nutrition reference book used for by dietitians and students?
It helps with practical meal planning, studying nutrient data, and guiding client counseling.
- Helps with meal planning and portion estimation - Provides standard food values for common portions - Supports coursework, exams, and clinical notes - Handy during patient counseling and menu development