Agriculture
Handbook No. 74, Energy Value of Foods
(5.3 Mb)- This 1973
publication explains the basis and derivation of the Atwater energy factors
which have been determined for basic food commodities. These specific
factors take into account the physiological availability of the energy from
these foods. The more general factors of 4-9-4 were developed from the
specific calorie factors determined by Professor Atwater and associates.
USDA
Circular 183, Factors for
converting percentages of nitrogen in foods and feeds in to percentages of
protein (1.0 Mb) - This 1931
publication, and slightly revised in 1941, by D. Breese Jones explains the
basis and derivation of the nitrogen-to-protein conversion factors used in
the USDA Nutrient Database for Standard Reference.
