Meat Products and Dishes

by Chan, W.; Brown, J.; Church, Susan M.; Buss, D. H.

• ISBN13: 9780854048090
• ISBN10: 085404809X
• Format: Paperback
• Copyright: 1996-12-01
• Publisher: Royal Society of Chemistry

Summary

This supplement to McCance and Widdowson's The Composition of Foods 5th Edition, provides authoritative and evaluated new nutrient composition data for over 280 popular meat-based products and dishes. The coverage reflects the changes to meat-based food now consumed in the UK, and new nutritional information is given for bacon and ham, burgers and grillsteaks, meat pies and pastries, sausages and pates, as well as manufactured ready-meals, healthy-eating options and dishes prepared in the home. The easy-to-read main tables provide composition data (per 100g of food) for up to 40 nutrients, and supplementary tables provide information on vitamin D fractions and individual fatty acids. The appendices detail percentage weight loss on cooking and provide a comprehensive food index. In addition, the book contains recipes for approximately 100 dishes. Meat Products and Dishes updates and greatly extends all existing data for this food group from McCance and Widdowson's The Composition of Foods 5th Edition and is a unique source of new information. This book will have many applications: in planning individual diets and menus, calculating recipes, teaching and research, as well as being of appeal to the layperson with an interest in diet and nutrition.

Table of Contents

Acknowledgements	vii
Introduction	1	(10)
Tables
Symbols and abbreviations	11	(1)
Bacon and ham	12	(12)
Burgers and grillsteaks	24	(8)
Meat pies and pastries	32	(8)
Sausages	40	(8)
Continental style sausages	48	(4)
Other meat products	52	(16)
Meat dishes	68	(88)
Appendices
Weight losses on cooking meat products and dishes	107	(4)
Recipes	111	(26)
Ingredient codes of foods used in recipes	137	(3)
Individual fatty acids	140	(14)
Vitamin D fractions	154	(2)
References to tables	156	(1)
Food index	157