This reference work investigates the precise chemical and nutritional composition of common food items to provide standardized data for dietary assessment. The authors, Ruth H. Matthews and Susan E. Gebhardt, utilize extensive laboratory analysis and agricultural research data to compile a comprehensive database of nutrient values. This framework serves as a foundational resource for nutritionists, dietitians, and researchers who require accurate information regarding the caloric, vitamin, and mineral content of various food groups.

Experts recognize this publication as a standard reference tool for professionals in the field of dietetics and food science. Readers frequently note the technical density of the data, which is intended for analytical use rather than casual reading.