McCance and Widdowson's 'The composition of foods': supplementary information and review of new compositional data.

Abstract

Publications are reviewed which give detailed nutritional analyses of a wide range of representative samples of UK foods that have been undertaken since the publication of the fourth edition of McCance and Widdowson's 'The composition of foods'. These include trace elements, vitamin A, immigrant foods, cereals, milk and milk products and potatoes. Typographical corrections to the fourth edition are also given as well as the weight loss on cooking the recipe dishes.