Author: R. A. McCancePublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Author: Robert Alexander McCanceMcCance and Widdowson's The Composition of Foods
Author: Robert Alexander McCancePublisher: Royal Society of Chemistry
ISBN: 1849736367
Category : Health & Fitness
Languages : en
Pages : 644
Book Description
This authoritative and comprehensive book offers nutrient data for over 1200 of the most commonly consumed foods in the UK. This new edition covers all food groups and includes revised, new and previously unpublished data.
McCance and Widdowson's The Composition of Foods
Author: Robert Alexander McCancePublisher:
ISBN:
Category : Health & Fitness
Languages : en
Pages : 484
Book Description
This is a revised and updated set of official UK food tables, covering 1188 different types of food, from low-fat sausages to canned tuna. The nutrient coverage of this edition has been extended to include selenium, manganese, iodine, fatty acids, cholesterol and non-starch polysaccharides. The text also covers proximates, vitamins, inorganics and dietary fibre. Fatty acids and cholesterols are now found in the main tables, with supplementary tables on recipes and Latin names.
Meat Products and Dishes
Author: W. ChanPublisher: Royal Society of Chemistry
ISBN: 9780854048090
Category : Science
Languages : en
Pages : 178
Book Description
This text contains data on approximately 300 popular meat-based products, manufactured ready meals and dishes as prepared at home. It reflects the change to traditional meat-based food and the influence of foreign foods in the UK. It provides nutrient data
The Complete Book of Food Counts
Author: Corinne T. NetzerPublisher: Dell
ISBN: 9780440212713
Category : Health & Fitness
Languages : en
Pages : 690
Book Description
Whether you are counting your calories, carbs, or fat grams, watching your cholesterol intake or boosting fiber, The Complete Book of Food Counts is the ultimate one-volume reference, providing the latest, most accurate information on the largest possible variety of foods. You can depend on the accuracy and inclusiveness of this bestselling resource to provide all the essential counts for generic and brand-name foods, fresh, frozen, and fast-food items--even gourmet and health foods. The Complete Book of Food Counts is completely revised and updated for the sixth edition, containing thousands of new listings--including a variety of ethnic foods. You'll find: • Calorie counts • Carbohydrate grams • Cholesterol milligrams • Sodium milligrams • Protein grams • Fat grams • Fiber grams PLUS • A conversion table for weight and capacity measures • Alphabetized listing for easy reference • And much, much more From A to Z, all the nutritional information you need is here--whether you are navigating the supermarket aisles or poring over recipes in your kitchen. It's the ultimate gift for yourself and your family--the gift of knowledge, of choice, of good health!
Author: R.A. McCance
Author: Robert Alexander McCanceMeat Poultry and Game
Author: W. ChanPublisher: Royal Society of Chemistry
ISBN: 9780851863801
Category : Science
Languages : en
Pages : 182
Book Description
This book forms an essential, authoritative, up-to-date source of nutrient data and is an essential reference source for professionals and students of food science and nutrition.
McCance and Widdowson's the Composition of Foods
Author: Susan ChurchPublisher:
ISBN: 9781849735551
Category : Health & Fitness
Languages : en
Pages : 0
Book Description
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 summary edition, which incorporates data from supplements published since the 4th and 5th Editions, covers all food groups. In addition to new and previously unpublished data, it includes updated information on key foods such as milk, cheese, bread, breakfast cereals, and meat and meat products. There are also new entries for many foods that have become popular in recent years, such as fresh pasta and crÞme fraiche. 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.
