Citation
Society of Chemistry, R. (2003), "McCance and Widdowson's The Composition of Foods", Nutrition & Food Science, Vol. 33 No. 6, pp. 294-294. https://doi.org/10.1108/nfs.2003.33.6.294.1
Publisher
:Emerald Group Publishing Limited
Copyright © 2003, MCB UP Limited
The 6th summary edition of The Composition of Foods provides information on the nutritional content of over 1,200 foods commonly found in the British diet. There is little to say about this book other than it is absolutely essential for any student or anyone interested in the topic of food science or nutrition and diet.
The tables are comprehensive as regards both the nutrients detailed and the foods included. There is an excellent introduction, which describes the contents of the book and how it was compiled. There is a set of useful appendices, which includes recipes for home‐made dishes and analytical techniques used for the tables. The book is very easy to use and concludes with a comprehensive index.
Information is also included on phytosterols, alternative methods of measuring dietary fibre, carotenoid fractions, vitamin E fractions and vitamin K.
Also of interest is the forward, which describes the work of McCance and Widdowson in the early analysis of foods.
Royal Society of Chemistry, Thomas Graham House, Science Park, Milton Rd, Cambridge, CB4 OWF. Tel: 01223 432360.