McCance and Widdowson's The Composition of Foods

ISBN: 978-0-85404-428-3
Copyright: 2002
Format: Paperback
Extent: 554
Edition Number:  6
Price:  £49.50

Synopsis

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 In addition to new and previously unpublished data, it includes updated information on key foods such as milk, cheese, bread, breakfast cereals, and meat and meat products.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 crème 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.

Author Information

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 In addition to new and previously unpublished data, it includes updated information on key foods such as milk, cheese, bread, breakfast cereals, and meat and meat products.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 crème 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.

Reviews

"... an essential text for any dietetic department bookshelf."
Source : Dietetics Today, Vol 37, No 12, December 2002

"... 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."
Source : Journal of Human Nutrition and Dietetics, Vol 16, Issue 2, April 2003, p 125

"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."
Source : Nutrition Bulletin, 28, 2003, p 81

"The sixth edition of our office bible ... is now out and, at £45 for 540 pages, a bargain if you need to know the selenium content of corn flakes or even the phytosterols in pizza."
Source : Food Magazine, 62, July/Septmber 2003

A key reference too for information on nutritional value of foods consumed in the UK. Highly recommended.
Source : Carbohydrate Polymers, 54 (2003) 392 (John F Kennedy)