McCance and Widdowson's The composition of foods

著者

• McCance, R. A. (Robert Alexander)
• Widdowson, E. M. (Elsie May)
• Great Britain. Food Standards Agency
• AFRC Institute of Food Research
• Royal Society of Chemistry (Great Britain)

書誌事項

McCance and Widdowson's The composition of foods

Royal Society of Chemistry, [2002]

6th summary ed / compiled by Food Standards Agency and Institute of Food Research

タイトル別名

The composition of foods

統一タイトル

Composition of foods

注記

Previous ed.: 1993

Includes bibliographical references and index

内容説明・目次

内容説明

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.

目次

• Foreword
• Acknowledgements
• Introduction
• Tables
• Additional tables
• Appendices

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BA66626913
• ISBN:
  • 0854044280
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Cambridge
• ページ数/冊数: xv, 537 p
• 大きさ: 25 cm
• 分類:
  • DC21 : 613.2
• 件名:
  • LCSH : Food -- Composition