McCance and Widdowson's The Composition of Foods

Discover the essential resource for food composition with McCance and Widdowson's The Composition of Foods, Seventh Summary Edition, published by Quadram Institute Bioscience in 2014. This comprehensive volume spans 644 pages and offers an authoritative update on nutrient data for the most commonly consumed foods in the UK. Perfect for nutritionists, dietitians, and food scientists, this book provides detailed tables and insights into food composition, making it an indispensable tool for anyone involved in food research or dietary planning. Enhance your understanding of food nutrition with this vital reference guide that combines accuracy and accessibility.