McCance and Widdowson's The Composition of Foods: Seventh Summary Edition

by Paul Finglas, Mark Roe, Hannah Pinchen, Rachel Berry, Susan Church

Overview

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.

Product Details

ISBN-13:	9781849736367
Publisher:	RSC
Publication date:	09/05/2014
Edition description:	Seventh Edition,New edition
Pages:	644
Product dimensions:	7.40(w) x 9.60(h) x 1.40(d)

About the Author

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 In addition to new and previously unpublished data, it includes updated information on key foods such as milk, cheese, bread, breakfast cereals, and meat and meat products.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.

Table of Contents

Foreword;
Acknowledgements;
Introduction;
Tables;
Additional tables;
Appendices

Editorial Reviews

"I find this book hypnotically wonderful."

"...it is hugely valuable if you have a professional interest in nutrition. The nutritionist's bible..."

Popular Science

"I find this book hypnotically wonderful."

"...it is hugely valuable if you have a professional interest in nutrition. The nutritionist's bible..."

Popular Science - Brian Clegg

The present Publication of McCance and Widdowson's is a valuable contribution to knowledge of the chemical composition of human foodstuffs and places in the hands of the dietitian useful information as to the composition of milk, milk products, eggs, meat, fruits, vegetables. The study of the extent of the losses occurring in cooking by different methods and the factors involved has yielded results of very great interest. Publication gives detailed nutritional analyses of a wide range of representative samples. These include trace elements, vitamins and fatty acids.The publication is divided into 4 sections.The chapter 1 presented mainly source of data and methods of evaluation, arrangement of the tables, definition of expression of nutrients, calculation of nutrient intakes and food labelling. Part II is the table section and gives the results of these analyses for Cereals and cereal products, Milk and milk products, Eggs and egg dishes, Fat and oils, Meat and meat products, Fish and fish products, Vegetables, Herbs and spices, Fruit, Nuts and seeds, Sugar, preserves and snacks, Beverages, Alcoholic beverages, Soup, sauces and miscellaneous foods. From a view of nutritional point, the foods are comprehensively evaluated. The possible extension of another parameters for example fatty acids, amino acids, and the like would disproportionately expand publication. From this point of view I consider the analysis of food under the basic chemical composition (fat, protein, carbohydrates and energy), minerals and vitamins for optimum. I highly evaluate analyses of the various foods carbohydrate because they have a way of nutrition, health and technologically important.Chapter 3 has a specific meaning in particular in terms of carotenoids and vitamin E fractions
.Chapter 4 is interesting from a culinary point of view, and particularly in terms of losses of vitamins in different ways kitchen processing, because a lot of works evaluate this issue very superficially.I highly appreciate that are described accurately methods for the analyses of individual nutrients, because of different methodologies and methods of analyses give different results. I appreciate e.g. the proteins are established as pure protein, so that the total N is deducted of non-protein N and multiplied specific factor. Is clear that proteins are translated from N by a real factor for specific foods.The publication I have a few comments.On the page 182 item 394 is the water content of 35 g, protein 18.9 g fat 53.6 g, what is total 107.5 g per 100 g. Also, in item 395 is together 101.4 g per 100 g. The other items in data reporting less than 100 g, which may be correct, because it does not include ash. White sugar contains about 99.8% sucrose, for that reason it would be appropriate to revise Item 974 brown sugar (p. 382) (101.3 g carbohydrate) is consistently above the sucrose content in Item 974 (p. 383). It would also be appropriate to revisit items 975 and 976, p. 382 so Items 975 and 976 on p. 383, wherein said sucrose content 104.5 respectively 105 g per 100g edible portion. Similar is suitable check item 1002 on the page 390 and 391, where is total sugar 102.7 g and sucrose content 101.7 g per 100g edible portion. In conclusion, I can say that the present publication presents a comprehensive view of the evaluation of foods and food ingredients, not only in terms of nutritional composition but also in terms of methods for the analysis of the individual components. The book will be an important contribution not only from a scientific and so practical point of view. It is proposed that the publication after verification of the above comments published.

Journal of Microbiology, Biotechnology and Food Sciences - Juraj Čuboň

The present Publication of McCance and Widdowson's is a valuable contribution to knowledge of the chemical composition of human foodstuffs and places in the hands of the dietitian useful information as to the composition of milk, milk products, eggs, meat, fruits, vegetables. The study of the extent of the losses occurring in cooking by different methods and the factors involved has yielded results of very great interest. Publication gives detailed nutritional analyses of a wide range of representative samples. These include trace elements, vitamins and fatty acids.The publication is divided into 4 sections.The chapter 1 presented mainly source of data and methods of evaluation, arrangement of the tables, definition of expression of nutrients, calculation of nutrient intakes and food labelling. Part II is the table section and gives the results of these analyses for Cereals and cereal products, Milk and milk products, Eggs and egg dishes, Fat and oils, Meat and meat products, Fish and fish products, Vegetables, Herbs and spices, Fruit, Nuts and seeds, Sugar, preserves and snacks, Beverages, Alcoholic beverages, Soup, sauces and miscellaneous foods. From a view of nutritional point, the foods are comprehensively evaluated. The possible extension of another parameters for example fatty acids, amino acids, and the like would disproportionately expand publication. From this point of view I consider the analysis of food under the basic chemical composition (fat, protein, carbohydrates and energy), minerals and vitamins for optimum. I highly evaluate analyses of the various foods carbohydrate because they have a way of nutrition, health and technologically important.Chapter 3 has a specific meaning in particular in terms of carotenoids and vitamin E fractions
.Chapter 4 is interesting from a culinary point of view, and particularly in terms of losses of vitamins in different ways kitchen processing, because a lot of works evaluate this issue very superficially.I highly appreciate that are described accurately methods for the analyses of individual nutrients, because of different methodologies and methods of analyses give different results. I appreciate e.g. the proteins are established as pure protein, so that the total N is deducted of non-protein N and multiplied specific factor. Is clear that proteins are translated from N by a real factor for specific foods.The publication I have a few comments.On the page 182 item 394 is the water content of 35 g, protein 18.9 g fat 53.6 g, what is total 107.5 g per 100 g. Also, in item 395 is together 101.4 g per 100 g. The other items in data reporting less than 100 g, which may be correct, because it does not include ash. White sugar contains about 99.8% sucrose, for that reason it would be appropriate to revise Item 974 brown sugar (p. 382) (101.3 g carbohydrate) is consistently above the sucrose content in Item 974 (p. 383). It would also be appropriate to revisit items 975 and 976, p. 382 so Items 975 and 976 on p. 383, wherein said sucrose content 104.5 respectively 105 g per 100g edible portion. Similar is suitable check item 1002 on the page 390 and 391, where is total sugar 102.7 g and sucrose content 101.7 g per 100g edible portion. In conclusion, I can say that the present publication presents a comprehensive view of the evaluation of foods and food ingredients, not only in terms of nutritional composition but also in terms of methods for the analysis of the individual components. The book will be an important contribution not only from a scientific and so practical point of view. It is proposed that the publication after verification of the above comments published.

Juraj Cubon