McCance and Widdowson's The Composition of Foods - Softcover

Southgate, David A T; Holland, B; Welch, Ailsa A; Unwin, Ian; Buss, David; Paul, A A

Softcover

ISBN 10: 0851863914 ISBN 13: 9780851863917

Publisher: Royal Society of Chemistry, 1991

Synopsis

This is a revised and updated set of official UK food tables, covering 1188 different types of food, from low-fat sausages to canned tuna. The nutrient coverage of this edition has been extended to include selenium, manganese, iodine, fatty acids, cholesterol and non-starch polysaccharides. The text also covers proximates, vitamins, inorganics and dietary fibre. Fatty acids and cholesterols are now found in the main tables, with supplementary tables on recipes and Latin names.

About this title

Review

"... an essential text for any dietetic department bookshelf." -- Dietetics Today, Vol 37, No 12, December 2002 Dietetics Today "... a vital resource ... I recommend the new edition to all professionals requiring food composition data including dietitians, nutritionists, food scientists and other researchers. It is an essential purchase for all new student dietitians." -- Journal of Human Nutrition and Dietetics, Vol 16, Issue 2, April 2003, p 125 Journal of Human Nutrition and Dietetics - NO BOOKS "The latest edition of McCance and Widdowson contains many improvements in content and in structure, and this work comprises a valuable reference tool for all those with an interest in UK food and nutrient consumption." -- Nutrition Bulletin, 28, 2003, p 81 Nutrition Bulletin "The sixth edition of our office bible ... is now out and, at GBP45 for 540 pages, a bargain if you need to know the selenium content of corn flakes or even the phytosterols in pizza." -- Food Magazine, 62, July/Septmber 2003 Food Magazine A key reference too for information on nutritional value of foods consumed in the UK. Highly recommended. -- Carbohydrate Polymers, 54 (2003) 392 (John F Kennedy) Carbohydrate Polymers

From the Back Cover

McCance and Widdowsons's The Composition of Foods, Seventh Summary Edition provides a timely, authoritative and comprehensive update of the nutrient data for the most commonly consumed foods in the UK. Foods that are less commonly consumed but are important in the diets of sub-groups of the population are also included.

This Seventh Summary Edition contains data which has been reviewed and updated since the last edition was published in 2002 and incorporates data from previously published supplements plus new analytical data and additional data from manufacturers. New data includes updates on key foods in the UK diet including flours and grains, bread, pasta, breakfast cereals, biscuits, cakes, eggs, fat spreads, fruits, vegetables, fish and fish products. Values for a wide range of nutrients (e.g. proximates, inorganics, vitamins, fibre and fatty acids) are provided and additional tables provide data for carotenoid fractions, vitamin E fractions and vitamin K for selected foods. Values for specific nutrients, including sodium, sugars, saturated and trans fatty acids in processed foods have been updated to reflect changes resulting from health policy and recent industry initiatives on reformulations. AOAC fibre values have been included for a wide range of foods to enable energy calculations, including fibre for food labelling purposes. 

Aimed at students and professionals in all food and health disciplines, this essential handbook should be on the bookshelf of everyone who needs to know the nutritional value of foods consumed in the UK.

Edition details

• Publisher: Royal Society of Chemistry
• Publication date: 1991
• Language: English
• ISBN 10: 0851863914
• ISBN 13: 9780851863917
• Binding: Paperback
• Edition number: 5
• Number of pages: 470