McCance and Widdowson's The Composition of Foods

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9780854044283: McCance and Widdowson's The Composition of Foods
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McCance and Widdowson's The Composition of Foods Sixth Summary Edition provides authoritative and comprehensive nutrient data for over 1,200 of the most commonly consumed foods in the UK. This new summary edition, which incorporates data from supplements published since the 4th and 5th 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 In addition to new and previously unpublished data, it includes updated information on key foods such as milk, cheese, bread, breakfast cereals, and meat and meat products.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 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.

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Book Description:

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.

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

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