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02067cam a2200337 i 4500 |
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PA-PaUSB |
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20220812143508.0 |
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200320s1984 mnua 001 0 eng |
037 |
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|a donación
|f papel
|
040 |
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|a Sistema de Bibliotecas de la Universidad de Panamá
|
060 |
1 |
4 |
|a QU 145
|b M749 1984
|
082 |
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|q SIBIUP
|
100 |
1 |
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|9 195748
|a Monk, Arlene
|e autor
|
245 |
1 |
0 |
|a Convenience food facts :
|b help for the healthy meal planner
|c / Arlene Monk, Marion J. Franz.
|
264 |
|
4 |
|a Minneapolis, Minnesota :
|b International Diabetes Center,
|c ©1984
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300 |
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|a 137 páginas :
|b ilustraciones ;
|c 22 cm
|
336 |
|
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|2 rdacontent
|a texto
|b txt
|
337 |
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|2 rdamedia
|a sin mediación
|b n
|
338 |
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|2 rdacarrier
|a volumen
|b nc
|
504 |
|
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|a Incluye índice
|
505 |
2 |
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|a Conveniente Nutrition for Everyone. -- If You Have Diabetes. -- Shopping Strategy. -- What Really Is In That Food You Are Buying?. -- Beware of "Diet" Foods. -- Take Advantage of Nutritional Labeling. -- Using Nutritional Labeling In Diabetic Meal Planning. -- How Everoyne Can Use the Convenience Foods Nutrition Tables. -- How To Use the Nutrition Tables If You Have Diabetes. -- The Convenience Foods Nutrition Tables. -- Accompaniments, Side Dishes. -- appetizers. -- Beverages. -- Breads. -- Breakfast Foods. -- Candy, Frostings, Syrups. -- Crackers, Snack Crackers. -- Dairy Products. -- Desserts. -- Dips. -- Entrees. -- Fats. -- Jams, Jellies, Preserves. -- Nuts, Seeds. -- Salad Dressing, Sauces, Gravies. -- Snack Foods. -- Soups. -- Vegetables
|
650 |
|
7 |
|a ALIMENTOS
|2 DCS
|9 157656
|
650 |
|
7 |
|a VALOR NUTRITIVO DE LOS ALIMENTOS
|2 LEMB
|9 177547
|
700 |
1 |
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|a Franz, Marion J.
|e autor
|9 195749
|
942 |
|
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|2 nlm
|c BK
|
945 |
|
|
|a MR
|
999 |
|
|
|c 199061
|d 199060
|
952 |
|
|
|0 0
|1 0
|2 nlm
|4 0
|6 QU0145 M749 01984
|7 0
|8 CG
|9 323154
|a 70
|b 70
|c 17
|d 2016-10-10
|e donación
|o QU 145 M749 1984
|p 00272398
|r 2016-10-10
|t e.1
|w 2016-10-10
|y BK
|
952 |
|
|
|0 0
|1 0
|2 nlm
|4 0
|6 QU0145 M749
|7 0
|8 CG
|9 323155
|a 70
|b 70
|c 17
|d 2016-10-10
|e donación
|o QU 145 M749
|p 00272397
|r 2016-10-10
|t e.2
|w 2016-10-10
|y BK
|