Printer Friendly

The Composition of Foods, 5th ed.

The COMPOSITION of FOODS by Bridie Holland, Ailsa Welch, Ian Unwin, David Buss, Alison Paul and David Southgate. 5th edition, revised and extended. 462 pages with the index. Price: 23.95 [pounds]. (UK: Royal Society of Chemistry)

More popularly known as McCance and Widdowson's, this well known text has been thoroughly updated and indeed extended. It has been published, following several years of collaboration between the Ministry of Agriculture, Fisheries and Food and the Royal Society of Chemistry. Many new analyses were commissioned by MAFF for this purpose. During the revision, consultations were held with dietitians, nutritionists, research workers and the food industry.

For more than half a century, those who wanted the information have looked to this text as the standard reference work on the nutritional value of foods in the UK. However, since the last edition was published 13 years ago, many new foods have become readily available and changes have taken place in both food production and its distribution. These have led to changes in the composition of many foods. The nutritional values for these newer foods are now included.

The book brings together the latest information on the nutritional value of a whole range of raw, cooked and processed foods, including cereal products, dairy products, meat and meat products, fish, vegetables, fruit, snack foods, beverages and other foods. Information is provided on calories, fat, fatty acids, cholesterol, protein, starch, sugars, dietary fibre and all the vitamins and major minerals. It complements the more detailed supplements that have been prepared for specialist groups of foods.

An interesting Foreword, written by Prof McCance and Dr Widdowson, traces the origin of these tables from 1926 to the present day and notes the names of those who have contributed so successfully to the expansion and updating. The book itself, being basically tabular from end to end, needs little introduction except to say that here is where you gain the knowledge concerning the nutritional value of most of the foods we consume.
COPYRIGHT 1992 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Food Trade Review
Article Type:Book Review
Date:Feb 1, 1992
Words:331
Previous Article:Processing equipment and services.
Next Article:Principles and Practices for the Safe Processing of Foods.
Topics:


Related Articles
Food Composition Data: a User's Perspective.
Vegetables, Herbs and Spices.
Food Analysis (Second Edition).
Fenaroli's Handbook of Flavor Ingredients, 5th ed.
McQuail's mass communication theory, 5th ed.
Bronchial asthma; a guide for practical understanding and treatment, 5th ed.
Carbohydrates in Food, 2d ed.
Advanced fitness assessment and exercise prescription, 5th ed.
Wilderness medicine, 5th ed. (DVD-ROM included).

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters