Public Release: 

McCance and Widdowson's The Composition of Foods - 6th summary edition

Royal Society of Chemistry

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 In addition to new and previously unpublished data, it includes updated information on key foods such as milk, cheese, bread, breakfast cereals, and meat and meat products.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

McCance and Widdowson's The Composition of Foods is compiled by the Food Standards Agency and the Institute of Food Research and published by the Royal Society of Chemistry. Aimed at students and professionals in all food and health disciplines, the book remains the essential handbook for those who need to know the nutritional value of foods consumed in the UK. The new edition is published in paperback and contains 537 pages. It can be ordered direct through www.rsc.org/shop

Lecturers of food science courses may apply for an inspection copy via the Inspection Copy page on www.rsc.org

For more information on Royal Society of Chemistry Food Science titles, please visit the Food Book pages on www.rsc.org

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