NEW FOOD COMPOSITION TABLES

Abstract

Since 1978, the fourth edition of The Composition of Foods has been the standard reference book on the nutritional value of British foods. Indeed, this book has become so widely known since Professor McCance and Dr Widdowson published the first edition in 1939, that to many people the words ‘McCance and Widdowson’ are more likely to bring to mind this book than two people.

Citation

Holland, B. and Buss, D. (1991), "NEW FOOD COMPOSITION TABLES", Nutrition & Food Science, Vol. 91 No. 6, pp. 4-5. https://doi.org/10.1108/eb059351