SELECTED AND FURTHER READING


BOOKS BY MARK WAHLQVIST AND DAVID BRIGGS:

Australian Kitchen Nutrition, Mark Wahlqvist & Len Collins, Sun Books, 1954.

Eating Matters, David Briggs & Mark Wahlqvist, Methuen Haynes, 1985.

Food Facts, David Briggs & Mark Wahlqvist, Penguin Books, 2nd edn, 1988.

Food Habits in Australia, A. Stewart Truswell & Mark Wahlqvist, Rene Gordon Pty Ltd, 1987.

Food and Nutrition in Australia, Mark Wahlqvist (ed.), Thomas Nelson Australia, 3rd edn., 1988.

Food and Nutrition Manual, Mark L. Wahlqvist, Food and Nutrition Project, Health Promotion Unit, Health Department Victoria, 1987.

Use and Abuse of Vitamins, Mark Wahlqvist, Soo Huang & Anthony Worsley, The Macmillan Company of Austral 2nd edn, 1987.


OTHER BOOKS:

Brody, Jane, Guide to Personal Health, Avon Publishers, New York, 1983.

Brody, Jane, Jane Brody's Nutrition Book, Bantam Books, Toronto, 1981.

Department of Health and Community Services, Composition of Australian Foods, Australian Government Publishing Service, Canberra, 1989.

Farrer, K. T. H., Fancy Eating That, Melbourne University Press, 1983.

Hamilton, E. M. N., Whitney, E. N. and Sizer F. S., Nutrition: concepts and controversies, West Publishing, Minnesota, 1988.

McGee, Harold, On Food and Cooking: The Science and Lore of the Kitchen, Unwin Hyman, London & Sydney, 1984.

National Health and Medical Research Council, Food Standards Code, Australian Government Publishing Service, Canberra, 1990.

National Health and Medical Research Council, The 1987 Market Basket Survey, Australian Government Publishing Service, Canberra, 1990.


SOURCES

The author and publisher wish to thank copyright holders for granting permission to reproduce information contained in the above appendices. Sources of charts and tables are as follows:

Height and weight tables:
(page 142), G. Lentner (ed.), Geigy Scientific Tables, 8th ed., volume 3, Ciba-Geigy, Basle, 1984 p. 326,
(page 143) table adapted from Department of Agriculture and the Department of Health and Human Services, Nutrition and Your Health: Dietary Guidelines for Americans, U.S. Government Printing Office, Washington D.C., 1990; Recommended Daily Nutrient Intakes
(page 144), National Health and Medical Research Council, Food Australia, July 1989, Commonwealth of Australia (AGPS) copyright, Canberra; Food Additive Code
(page 147), adapted from National Health and Medical Research Council, Food Standards Code, AGP Canberra, 1990.


DISCLAIMER

This work is published with the understanding that the authors and publisher are not responsible for the result of any actions taken on the basis of information in this work. If individual advice is required, the services of a competent professional or other expert should be sought.


SEE ALSO:

Food Facts David Briggs 8 Mark Wahlqvist

Food Facts is a comprehensive and easy-to-use guide to the nutritive value of foods. A range of charts and tables show at a glance the foods which are rich or deficient in particular nutrients. Food Facts also provides valuable information on a wide range of diet and health issues from food law and labelling to the nutritional needs of special health conditions. Whatever your nutritional needs, you can custom-build a diet that will maintain healthy nutrition for yourself or those in your care.