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McCance and Widdowson's
The composition of foods

Sixth Summary Edition (2002)
Published by the Royal Society of
Chemistry and the Food Standards Agency

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A completely new edition of the essential handbook of food composition, covering over 1200 commonly consumed UK foods.

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 edition, which covers all food groups, includes updated information on key foods such as milk, cheese, bread, breakfast cereals, and meat and meat products, and incorporates data from supplements published since the 4th and 5th editions. There are also new entries for many foods that have become popular in recent years, such as fresh pasta and crème frâiche.

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, vitamin E 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.

Outline content

Introduction

  • Sources of data / methods of evaluation
  • Arrangement of the Tables
  • Definitions
  • Variability of nutrients in foods
  • Bioavailability of nutrients
  • Calculation of nutrient intakes
  • Food labelling

Tables

  • Cereals and cereal products
  • Milk and milk products
  • Eggs and egg dishes
  • Fats and oils
  • Meat and meat products
  • Fish and fish products
  • Vegetables
  • Herbs and spices
  • Fruit
  • Nuts
  • Sugars, preserves and snacks
  • Beverages
  • Alcoholic beverages
  • Soups and sauces

Additional tables

  • Phytosterols
  • Alternative ways of measuring dietary fibre
  • Carotenoid fractions
  • Vitamin E fractions
  • Vitamin K1

Appendices

  • Analytical techniques used for the tables
  • Calculation of nutrient contents for foods
  • Cooked foods and dishes
  • Weight changes on preparation of foods
  • Calculation of cooked edible matter from raw foods
  • Calculation of the composition of prepared dishes
  • Vitamin loss estimation
  • Recipes
  • Alternative and taxonomic names
  • References
  • Food index

Soft cover / 537 pages
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