Abstract
The first edition of Bowes & Church's Food Values of Portions Commonly Used (Food Values) was likely the earliest attempt in the United States to bring food composition data together into a single reference text for dietetic use in the office, kitchen, and classroom. In addition, it was the first comprehensive database to provide food component values per typical household portions of foods and to provide data for brand-named food products. Anna de Planter Bowes and Dr Charles Frederick Church compiled and distributed the first edition of Food Values in 1937; editions 2 to 8 were published between 1939 and 1956. Dr Church and his wife, Helen Nichols Church, compiled editions 9 to 12 between 1963 and 1975. The number of foods and food components in Food Values has increased through 19 editions to keep pace with the availability of data from the US Department of Agriculture, food companies, and the scientific literature and to meet the needs of dietitians and other nutrition professionals who use the data for research, patient care, and student instruction.