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Tables of Contents for McCance and Widdowson's the Composition of Foods
Chapter/Section Title
Page #
Page Count
Dedication
vii
Foreword to 6th Edition
ix
Foreword to 5th Edition
xi
Acknowledgements
xv
Introduction
Background
1
1
Sources of data and methods of evaluation
2
2
Arrangement of the Tables
4
2
The definition and expression of nutrients
6
10
The variability of nutrients in foods
16
2
Bioavailability of nutrients
18
3
Calculation of nutrient intakes using the Tables
21
1
Potential pitfalls when using the Tables
22
1
Food labelling
23
6
Tables
Symbols and abbreviations used in the Tables
27
2
Cereals and cereal products
29
54
Milk and milk products
83
42
Eggs and egg dishes
125
6
Fats and oils
131
14
Meat and meat products
145
66
Fish and fish products
211
26
Vegetables
237
54
Herbs and spices
291
6
Fruit
297
26
Nuts
323
10
Sugars, preserves and snacks
333
17
Beverages
350
14
Alcoholic beverages
364
15
Soups, sauces and miscellaneous foods
379
24
Additional tables
Phytosterols
403
4
Alternative ways of measuring dietary fibre
407
3
Carotenoid fractions
410
3
Vitamin E fractions
413
4
Vitamin K1
417
8
Appendices
Analytical techniques used for the tables
425
3
Calculation of nutrient contents for foods `as purchased' or `as served'
428
3
Cooked foods and dishes
431
10
Weight changes on preparation of foods
431
4
Calculation of cooked edible matter from raw foods
435
1
Calculation of the composition of dishes prepared from recipes
435
2
Vitamin loss estimation in foods and recipe calculations
437
4
Recipes
441
28
Alternative and taxonomic names
469
10
References
479
10
Food index
489