The Composition Of Foods: 5th Revised and Extended Edition (Royal Society of Chemistry)
Language: English
Published by The Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food, 1993
- Softcover
- Used
Seller: Chapter 1, Johannesburg, GAU, South AfricaChapter 1
AbeBooks seller since March 29, 2004
Condition: Used - Very good
US$ 14.00
Quantity: 1 available
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5th Revised and Extended Edition. Publication of 462 pages. Heavy book may require extra postage unless posted within South Africa. The wraps are a little shelf rubbed. There are minor pencil annotations and highlighted parts. The text remains legible. The binding is excellent. GK. Our orders are shipped using tracked courier delivery services.
Seller Inventory # 6qdhy
- Title
- The Composition Of Foods: 5th Revised and Extended Edition (Royal Society of Chemistry)
- Author
- Holland, B. and Welch, A.A. and Unwin, I.D and Buss, D.H. and Paul, A.A. and Southgate, D.A.T.
- Publisher
- The Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food
- Publication year
- 1993
- Condition
- Very Good
- Binding
- paperback
- Language
- English
- ISBN 10
- 0851863914
- ISBN 13
- 9780851863917
- Edition
- 5th Revised and Extended Edition.
- Item weight
- 33 ounces
- Dimensions
- 124x20x160
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.
"Synopsis" may belong to another edition of this title.
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.
"About the title" may belong to another edition of this title.
Chapter 1
Johannesburg, GAU, South Africa
AbeBooks seller since March 29, 2004
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