McCance and Widdowson's The Composition of Foods

1. Introduction: 1. Background. 2. Sources of data and methods of evaluation. 3. Arrangement of the tables. 4. The definition and expression of nutrients. 5. The variability of nutrients in foods. 6. Bioavailability of nutrients. 7. Calculation of nutrient intakes using the tables. 8. Potential pitfalls when using the tables. 9. Food labelling -- 2. Tables: 1. Cereals and cereal products. 2. Milk and milk products. 3. Eggs and egg dishes. 4. Fats and oils. 5. Meat and meat products. 6. Fish and fish products. 7. Vegetables. 8. Herbs and spices. 9. Fruit. 10. Nuts. 11. Sugars, preserves and snacks. 12. Beverages. 13. Alcoholic beverages. 14. Soups, sauces and miscellaneous foods -- 3. Additional tables: 1. Phytosterols. 2. Alternative ways of measuring dietary fibre. 3. Carotenoid fractions. 4. Vitamin E fractions. 5. Vitamin K₁ -- 4. Appendices: 1. Analytical techniques used for thetables. 2. Calculation of nutrient contents for foods 'as purchased' or 'as served'. 3. Cooked foods and dishes. 4. Recipes. 5. Alternative and taxonomic names. 6. References. 7. Food index.

Location: Bio-Medical Library Reference QU16 M122c 2002 ; Magrath Library Reference TX551 .M132x 2002

Author: compiled by Foods Standards Agency and Institute of Food Research

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