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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