FCT

 The Philippine Food Composition Tables 1997

A  nutrition tools which provide information on the chemical/nutritional composition of foods. They are widely used by users in variety of areas: nutrition, public health surveys, nutrition education, dietetics and clinical practice, nutritional epidemiology, agricultural research, food regulation and consumer action programs.

Cost: 300.00

fct users guide

 The Philippine Food Composition Tables 1997 User's Guide


Cost: P60.00

 

pdri

 Philippine Dietary Reference Intake 2015

It is a set of dietary standards that include Estimated average requirement (EAR), Recommended energy intake/ recommended nutrient intake (REI/ RNI), Adequte intake (AI), Tolerable upper intake/ upper limit (UL), and Acceptable macronutrient distribution range (AMDR), each having its own use.

Cost: P50.00

folatecontent

Folate Content of Foods Consumed by Filipinos 2010

The handbook folate content of foods consumed by Filipinos is a compilation of food folate values from six Food Composition Tables (FCTs) of several countries. The handbook will help nutritionists and dietitians estimate and evaluate the adequacy of folate intakes of the population.

Cost: P125.00

handbookfordiabetes

Nutritional Handbook for Persons with Diabetes

This handbook was developed primarily for individuals with diabetes. It contains basic information about diabetes - its nature, its treatment and important factors to achieve diabetes control - in a way that most people will understand and appreciate.

Cost: P80.00

foodexchnagelist

Food Exchange Lists for Meal Planning (FEL)

This handbook is a tool for quick estimation of carbohydrates, protein and fat values not only for diabetic diets, but for normal and therapeutic diets as well. This latest revision of FEL will facilitate dietary computations, allow the use of a greater variety of foods, provide flexibility in meal planning and assist individuals in meeting their dietary management goals.

Cost: P80.00

 nutrirenalmgt

Nutritional Management of Renal Diseases

 This handbook aims to provide a guide for the dietary management of renal Patients. It is a useful reference material for health professionals - physicians, nutritionist-dietitians and nurses - involved in the nutritional care of patients with renal disease.

Cost: P80.00

 nutriguidelinesfordiabetesheartdisease

Nutritional Guidelines for the Prevention of Heart Disease & Diabetes Mellitus

This handbook aims to provide people who are at risk of developing chronic diseases based on positive family history of obesity, premature heart disease, diabetes, high blood pressure, high cholesterol levels, or for those who use tobacco particularly cigarette smokers, with dietary guidelines to prevent exacerbation of their conditions.

Cost: P50.00

 cancerprevention

 Dietary Guidelines for the Prevention Cancer

This booklet summarizes current findings about diet, nutrition, and cancer prevention. It focuses on the role of dietary factors that may affect the risk of getting certain forms of cancer and presents information of primary use to the public in making food choices for a healthy diet - liberal intake of some foods and sparing consumption of others.

Cost: P35.00

For Book availability Please call 837-20-71 to 82 local 2287

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