Mcance & Widdowsons/Composition of food
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Author_Gillian Swan
Author_Hannah Pinchen
Author_Mark Roe
Author_Melanie Farron-Wilson
Author_Paul Finglas
Author_Rachel Berry
Author_Sakhi Dodhia
Author_Susan Church
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Category1=Non-Fiction
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Product details
- ISBN 9781849736367
- Weight: 1262g
- Dimensions: 189 x 246mm
- Publication Date: 05 Sep 2014
- Publisher: Royal Society of Chemistry
- Publication City/Country: United Kingdom
- Language: English
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McCance and Widdowson's The Composition of Foods Seventh Summary Edition provides authoritative and comprehensive nutrient data for over 1200 of the most commonly consumed foods in the UK. This new summary edition which incorporates data from supplements published since the 5th and 6th Editions covers all food groups. In addition to new and previously unpublished data it includes updated information on key foods such as milk cheese bread breakfast cereals and meat and meat products. There are also new entries for many foods that have become popular in recent years such as fresh pasta and creme fraiche. Values for a wide range of nutrients (e.g. proximates vitamins inorganics non-starch polysaccharides and fatty acid totals) are provided. Additional tables cover phytosterols carotenoid fractions vitamin E fractions and for the first time vitamin K1 (phylloquinone) and AOAC fibre. Aimed at students and professionals in all food and health disciplines The Composition of Foods remains the essential handbook for those who need to know the nutritional value of foods consumed in the UK.
