McCance and Widdowson's the Composition of...

Dekorationsartikel gehören nicht zum Leistungsumfang.

Sprache: Englisch

86,95 €*

inkl. MwSt.

Versandkostenfrei per Post / DHL

Lieferzeit 1-2 Wochen

Kategorien:

Der Artikel ist nicht in deutscher Sprache verfasst.
Die Sprache der Produktbeschreibung und Details kann in Englisch angegeben sein. Sollten Sie Verständnisprobleme haben, wenden Sie sich gerne an uns.

Beschreibung

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.

Über den Autor

McCance and Widdowson's The Composition of Foods Seventh 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 5th and 6th 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 In addition to new and previously unpublished data, it includes updated information on key foods such as milk, cheese, bread, breakfast cereals, and meat and meat products.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 creme 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.

Erscheinungsjahr:	2014
Genre:	Ernährungswissenschaft
Rubrik:	Essen & Trinken
Thema:	Lebensmittelkunde
Medium:	Taschenbuch
Inhalt:	Kartoniert / Broschiert
ISBN-13:	9781849736367
ISBN-10:	1849736367
Sprache:	Englisch
Einband:	Kartoniert / Broschiert
Autor:	Finglas, Paul Roe, Mark Pinchen, Hannah Berry, Rachel Church, Susan Dodhia, Sakhi Farron-Wilson, Melanie Swan, Gillian
Redaktion:	Institute of Food Research Department of Health
Auflage:	7th edition
Hersteller:	RSC Publishing
Maße:	246 x 192 x 38 mm
Von/Mit:	Paul Finglas (u. a.)
Erscheinungsdatum:	05.09.2014
Gewicht:	1,258 kg

Ähnliche Produkte