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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.
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Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Feb 1, 1992
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