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9780854044283

McCance and Widdowson's the Composition of Foods

by
  • ISBN13:

    9780854044283

  • ISBN10:

    0854044280

  • Edition: 6th
  • Format: Paperback
  • Copyright: 2002-11-01
  • Publisher: Royal Society of Chemistry
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List Price: $69.00

Summary

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 In addition to new and previously unpublished data, it includes updated information on key foods such as milk, cheese, bread, breakfast cereals, and meat and meat products.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

Table of Contents

Dedication vii
Foreword to 6th Edition ix
Foreword to 5th Edition xi
Acknowledgements xv
Introduction
Background
1(1)
Sources of data and methods of evaluation
2(2)
Arrangement of the Tables
4(2)
The definition and expression of nutrients
6(10)
The variability of nutrients in foods
16(2)
Bioavailability of nutrients
18(3)
Calculation of nutrient intakes using the Tables
21(1)
Potential pitfalls when using the Tables
22(1)
Food labelling
23(6)
Tables
Symbols and abbreviations used in the Tables
27(2)
Cereals and cereal products
29(54)
Milk and milk products
83(42)
Eggs and egg dishes
125(6)
Fats and oils
131(14)
Meat and meat products
145(66)
Fish and fish products
211(26)
Vegetables
237(54)
Herbs and spices
291(6)
Fruit
297(26)
Nuts
323(10)
Sugars, preserves and snacks
333(17)
Beverages
350(14)
Alcoholic beverages
364(15)
Soups, sauces and miscellaneous foods
379(24)
Additional tables
Phytosterols
403(4)
Alternative ways of measuring dietary fibre
407(3)
Carotenoid fractions
410(3)
Vitamin E fractions
413(4)
Vitamin K1
417(8)
Appendices
Analytical techniques used for the tables
425(3)
Calculation of nutrient contents for foods `as purchased' or `as served'
428(3)
Cooked foods and dishes
431(10)
Weight changes on preparation of foods
431(4)
Calculation of cooked edible matter from raw foods
435(1)
Calculation of the composition of dishes prepared from recipes
435(2)
Vitamin loss estimation in foods and recipe calculations
437(4)
Recipes
441(28)
Alternative and taxonomic names
469(10)
References
479(10)
Food index
489

Supplemental Materials

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