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Book McCance and Widdowson's the Composition of Foods: Summary Edition (6th Edition)


McCance and Widdowson's the Composition of Foods: Summary Edition (6th Edition)

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    Available in PDF - DJVU Format | McCance and Widdowson's the Composition of Foods: Summary Edition (6th Edition).pdf | Language: ENGLISH
    Royal Society Of Chemistry(Author) R. A. McCance(Author) Crown Copyright(Author)

    Book details

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.

"... an essential text for any dietetic department bookshelf." -- Dietetics Today, Vol 37, No 12, December 2002 Dietetics Today "... a vital resource ... I recommend the new edition to all professionals requiring food composition data including dietitians, nutritionists, food scientists and other researchers. It is an essential purchase for all new student dietitians." -- Journal of Human Nutrition and Dietetics, Vol 16, Issue 2, April 2003, p 125 Journal of Human Nutrition and Dietetics - NO BOOKS "The latest edition of McCance and Widdowson contains many improvements in content and in structure, and this work comprises a valuable reference tool for all those with an interest in UK food and nutrient consumption." -- Nutrition Bulletin, 28, 2003, p 81 Nutrition Bulletin "The sixth edition of our office bible ... is now out and, at GBP45 for 540 pages, a bargain if you need to know the selenium content of corn flakes or even the phytosterols in pizza." -- Food Magazine, 62, July/Septmber 2003 Food Magazine A key reference too for information on nutritional value of foods consumed in the UK. Highly recommended. -- Carbohydrate Polymers, 54 (2003) 392 (John F Kennedy) Carbohydrate Polymers

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Read online or download a free book: McCance and Widdowson's the Composition of Foods: Summary Edition (6th Edition)


Review Text

  • By Bandelera on 8 April 2013

    This McCance and Widdowson publication is like the Holy Bible of nutrition and is a must have for nutrition students. It contains the macronutrient, micronutrient and bioavailability values for a wealth of specific foods and drinks. If you are reading nutrition and do not have this book I strongly recommend you buy this. It will assist you for the rest of your career.

  • By Nicole on 27 November 2011

    Book is exactly what I expected helped with my degree course work... Helps with daily counts for nutritional valuesIf you are looking for a book that has every food sample in then this is definitely the one to go for

  • By Laura Jones on 24 April 2009

    Used by dietitians throughout Britain, this book is the ultimate guide to the nutritional content of food including macro nutrients, trace elements, vitamins and fibre for a wide range of basic foodstuffs. Scientific methods of analysis are used to produce the results.

  • By Ms. M. Temull on 31 December 2009

    Book is very expensive but i needed it for my course, its ok but doenst give you everything you need, most of the foods i needed to look up werent in it!

  • By HR3 on 8 January 2012

    Awaiting a 7th edition as is missing some new foods which have been introduced since 2002.Great book though.Good to buy with in the Amazon (UK) deal of food portion sizes and UK DRV's as are all useful together.

  • By Martin on 2 March 2013

    The only place I could find a detailed listing of the micro & macro nutrients of foods. There is more to life than carbs, fats and proteins.

  • By wong on 7 November 2013

    Anyone who is doing a nutrition course at uni must have this book! Its interesting and very easy to understand!

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