from 2 Hours* Last Christmas
delivery dates Free UK Standard Delivery On all orders over £25 Order in time for Christmas 18th December by 1pm 2nd Class |
20th December by 1pm 1st Class Free Click & Collect From 2 hours after you order*
McCance and Widdowson's The Composition of Foods: Seventh Summary Edition (Paperback)Paul Finglas (author), Mark Roe (author), Hannah Pinchen (author), Rachel Berry (author), Susan Church (author), Sakhi Dodhia (author), Melanie Farron-Wilson (author), Gillian Swan (author)
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.
Publisher: Royal Society of Chemistry
Number of pages: 644
Weight: 1262 g
Dimensions: 246 x 189 mm
You may also be interested in...
Would you like to proceed to the App store to download the Waterstones App?