Meat Products and Dishes - Supplement to The Composition of Foods (Paperback)

This supplement to McCance and Widdowson's The Composition of Foods 5th Edition, provides authoritative and evaluated new nutrient composition data for over 280 popular meat-based products and dishes. The coverage reflects the changes to meat-based food now consumed in the UK, and new nutritional information is given for bacon and ham, burgers and grillsteaks, meat pies and pastries, sausages and pates, as well as manufactured ready-meals, healthy-eating options and dishes prepared in the home. The easy-to-read main tables provide composition data (per 100g of food) for up to 40 nutrients, and supplementary tables provide information on vitamin D fractions and individual fatty acids. The appendices detail percentage weight loss on cooking and provide a comprehensive food index. In addition, the book contains recipes for approximately 100 dishes. Meat Products and Dishes updates and greatly extends all existing data for this food group from McCance and Widdowson's The Composition of Foods 5th Edition and is a unique source of new information. This book will have many applications: in planning individual diets and menus, calculating recipes, teaching and research, as well as being of appeal to the layperson with an interest in diet and nutrition.

General

Imprint:	Royal Society of Chemistry
Country of origin:	United Kingdom
Release date:	1996
First published:	1996
Editors:	Weng Chan • John M. Brown • Susan Church • David Buss
Dimensions:	246 x 189 x 9mm (L x W x T)
Format:	Paperback - Trade
Pages:	160
ISBN-13:	978-0-85404-809-0
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > General Books > Medicine > General issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition Books > Food & Drink > General
LSN:	0-85404-809-X
Barcode:	9780854048090

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