McCance and Widdowson's The composition of foods
著者
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
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The composition of foods
- 統一タイトル
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Composition of foods
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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
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