McCance and Widdowson's the composition of foods.
Material type:
TextPublication details: Cambridge : Royal Society of Chemistry, [2002]Edition: 6th summary ed. / compiled by the Food Standards Agency and Institute of Food ResearchDescription: xv, 537 p. ; 25 cmISBN: - 9780854044283 (pbk.) :
- 0854044280
- Composition of foods
- Composition of foods
- 641.10212 MCC
- TX531 .M3 2002
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Long Loan | TUS: Midlands, Main Library Athlone Nursing Collection | 641.10212 MCC (Browse shelf(Opens below)) | 1 | Available | 217325 | ||
| Long Loan | TUS: Midlands, Main Library Athlone General Lending | 641.10212 MCC (Browse shelf(Opens below)) | 1 | Available | 202003 | ||
| Long Loan | TUS: Midlands, Main Library Athlone General Lending | 641.10212 MCC (Browse shelf(Opens below)) | 1 | Available | 202002 |
Previous ed.: 1993.
This reference offers nutrient data for over 1200 of the most commonly consumed foods in the UK. This new edition covers all food groups and includes revised, new and previously unpublished data.
Includes bibliographical references (p. 479-488) and index.
1. Introduction:- Background--Sources of data and methods of evaluation--Arrangement of the Tables--The definition and expression of nutrients--The variability of nutrients in foods--Bioavailability of nutrients--Calculation of nutrient intakes using the tables--Potential pitfalls when using the tables--Food labelling--2. Tables:- Symbols and abbreviations used in the tables--Cereals and cereal products--Milk and milk products--Eggs and egg dishes--Fats and oils--Meat and meat products--Fish and fish products--Vegetables--Herbs and spices--Fruit--Nuts--Sugars, preserves and snacks--Beverages--Alcoholic beverages--Soups, sauces and miscellaneous foods--3. Additional Tables:- Phytosterols--Alternative ways of measuring dietary fibre--Carotenoid fractions--Vitamin E fractions--Vitamin K1--4. Appendices:- Analytical techniques used for the tables--Calculation of nutrient contents for foods \'as purchased\' or \'as served\'--Cooked foods and dishes:- weight changes on preparation of foods--Calculation of cooded edible matter from raw foods--Calculation of the composition of dishes prepared from recipes--Vitamin loss estimation in foods and recipe calculations--Recipes--Alternative and taxonomic names--References-- Food index.
This authoritative and comprehensive book offers nutrient data for over 1200 of the most commonly consumed foods in the UK. This new edition covers all food groups and includes revised, new and previously unpublished data.