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McCance and Widdowson's The Composition of Foods

- Seventh Summary Edition

McCance and Widdowson's The Composition of Foods

- Seventh Summary Edition
Tjek vores konkurrenters priser

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.

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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.

Produktdetaljer
Sprog: Engelsk
Sider: 644
ISBN-13: 9781849736367
Indbinding: Paperback
Udgave: 7
ISBN-10: 1849736367
Udg. Dato: 5 sep 2014
Længde: 34mm
Bredde: 190mm
Højde: 247mm
Forlag: Royal Society of Chemistry
Oplagsdato: 5 sep 2014
Forfatter(e) Mark Roe, Rachel Berry, Melanie Farron-Wilson, Hannah Pinchen, Susan Church, Sakhi Dodhia, Gillian Swan, Paul Finglas


Kategori Levnedsmiddelteknologi


ISBN-13 9781849736367


Sprog Engelsk


Indbinding Paperback


Sider 644


Udgave 7


Længde 34mm


Bredde 190mm


Højde 247mm


Udg. Dato 5 sep 2014


Oplagsdato 5 sep 2014


Forlag Royal Society of Chemistry

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