Mccance And Widdowson'S The Composition Of Foods Av Paul (Institute Of Food Research) Finglas, Mark (Institute Of Food Research) Roe, Hannah Pinc

Mccance And Widdowson'S The Composition Of Foods Av Paul (Institute Of Food Research) Finglas, Mark (Institute Of Food Research) Roe, Hannah Pinc

McCance and Widdowsons''s The Composition of Foods, Seventh Summary Edition provides a timely, authoritative and comprehensive update of the nutrient data for the most commonly consumed foods in the UK. Foods that are less commonly consumed but are important in the diets of sub-groups of the population are......
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<P>McCance and Widdowsons''s The Composition of Foods, Seventh Summary Edition provides a timely, authoritative and comprehensive update of the nutrient data for the most commonly consumed foods in the UK. Foods that are less commonly consumed but are important in the diets of sub-groups of the population are also included. </P><P>This Seventh Summary Edition contains data which has been reviewed and updated since the last edition was published in 2002 and incorporates data from previously published supplements plus new analytical data and additional data from manufacturers. New data includes updates on key foods in the UK diet including flours and grains, bread, pasta, breakfast cereals, biscuits, cakes, eggs, fat spreads, fruits, vegetables, fish and fish products. Values for a wide range of nutrients (e.g. proximates, inorganics, vitamins, fibre and fatty acids) are provided and additional tables provide data for carotenoid fractions, vitamin E fractions and vitamin K for selected f
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McCance and Widdowsons''s The Composition of Foods, Seventh Summary Edition provides a timely, authoritative and comprehensive update of the nutrient data for the most commonly consumed foods in the UK. Foods that are less commonly consumed but are important in the diets of sub-groups of the population are also included. This Seventh Summary Edition contains data which has been reviewed and updated since the last edition was published in 2002 and incorporates data from previously published supplements plus new analytical data and additional data from manufacturers. New data includes updates on key foods in the UK diet including flours and grains, bread, pasta, breakfast cereals, biscuits, cakes, eggs, fat spreads, fruits, vegetables, fish and fish products. Values for a wide range of nutrients (e.g. proximates, inorganics, vitamins, fibre and fatty acids) are provided and additional tables provide data for carotenoid fractions, vitamin E fractions and vitamin K for selected foods. Values for specific nutrients, including sodium, sugars, saturated and trans fatty acids in processed foods have been updated to reflect changes resulting from health policy and recent industry initiatives on reformulations. AOAC fibre values have been included for a wide range of foods to enable energy calculations, including fibre for food labelling purposes.Aimed at students and professionals in all food and health disciplines, this essential handbook should be on the bookshelf of everyone who needs to know the nutritional value of foods consumed in the UK.

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Mccance And Widdowson'S The Composition Of Foods

Er du på jakt etter en omfattende kilde til ernæringsdata for matvarer? Se ikke lenger enn til Mccance And Widdowson'S The Composition Of Foods av Paul Finglas, Mark Roe og Hannah Pinc. Denne syvende oppsummeringsutgaven gir deg oppdatert informasjon om de mest konsumerte matvarene i Storbritannia, inkludert nedlastbar data som er relevant for både studenter og fagfolk innen mat og helse.

Utvidet Oversikt over Næringsinnhold

  • Omfattende data for både vanlige og mindre vanlige matvarer som er viktige for ulike befolkningsgrupper.
  • Oppdaterte verdier for viktige grupper som mel, brød, pasta, frokostblandinger, og mye mer.
  • Informasjon om fettstoffer, frukt, grønnsaker, og sjømat er inkludert for å møte dagens kostholdstrender.
  • Verdier for næringsstoffer som natrium, sukker, mettet og trans-fett har blitt revidert i henhold til nye helsepolitikker.

Hvorfor Velge Mccance And Widdowson'S Kompendium?

Dette viktige håndverket inneholder nyttige tabeller og analyser for mer enn bare næringsinnhold. Det gir også verdifulle data om karotenoidfraksjoner, vitamin E og K for utvalgte matvarer. Enten du er en ernæringsfysiolog, student eller helsebevisst forbruker, er dette boken du må ha på hyllen.

Essensiell Ressurs for Mat og Helse

Med sin autoritative oppdatering siden 2002, er Mccance And Widdowson'S The Composition Of Foods et arbeid som kombinerer forskning og praktisk informasjon for enhver som ønsker å forstå matens ernæringsverdi. Sikre deg din kopi i dag, og vær trygg på at du har riktig informasjon med deg!

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