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Sources of food values |
Information about food values for the ketogenic diet available in books and on the internet.
Reference books
McCance and Widdowson
The composition of foods (also known as "McCance and
Widdowson's Composition of foods")
B. Holland and others
5th edition
MAFF/Royal Society of Chemistry, 1991 xiii, 462pp
ISBN 0851863914
Fruit and nuts
(First supplement to 5th ed)
B. Holland, I.D. Unwin and D.H. Buss
MAFF/RSC, 1992 vii, 136pp
ISBN 0851863868 £24.50
Vegetable dishes
(Second supplement to 5th ed)
B. Holland, A.A. Welch and D.H. Buss
MAFF/RSC, 1992 viii, 242pp
ISBN 0851863965 £24.50
Fish and fish products
(Third supplement to 5th ed)
B. Holland, J. Brown and D.H. Buss
MAFF/RSC, 1993 v, 135pp
ISBN 085186421X £24.50
Miscellaneous foods
(Fourth supplement to 5th ed)
W. Chan, J. Brown and D.H. Buss
MAFF/RSC, 1994 vii, 193pp
ISBN 0851863604 £27.50
Meat, poultry and game
(Fifth supplement to 5th ed)
W. Chan, J. Brown, S.M. Lee and D.H. Buss
MAFF/RSC, 1995 vii, 161pp
ISBN 0851863809 £25.95
Meat products and dishes
(Sixth supplement to 5th ed)
W. Chan, J. Brown, S.M. Church and D.H. Buss
MAFF/RSC, 1996 vii, 162pp
ISBN 085404809X £25.95
Food labelling data for
manufacturers: based on McCance and Widdowson's Composition
of foods
MAFF/RSC, 1992 214pp
ISBN 0851869939 £27.50
Gives information on the nutrients of most importance for food labelling in
nearly 1200 foods. All the values are taken from the 5th edition of The
composition of foods, but have been recalculated in the form required by the
1990 EC directive on nutrition labelling for foodstuffs.
The composition of foods, and all supplements and associated publications published jointly by MAFF/RSC, are available by ordering either from bookshops, or direct from the Royal Society of Chemistry, Turpin Distribution Services Ltd, Letchworth, Herts, SG6 1HN. Tel. 01462 67255
Internet information
Defra, UK: Defra publications catalogue
Food Composition Resource List for
Professionals
Information from the Food and Nutrition Information Center,
Agricultural research Service, USDA
Center
for food safety and applied nutrition
Library of selected non-FDA sources of food and nutrition information
Food
Science and Nutrition Sources (link not working)
The University of Georgia
Nutrition and Food Science: A
Guide to Sources
University of Maryland. This guide includes the major reference sources, both
automated and print, that cover the literature in nutrition and food science and
technology.
Other sources of reference
Bowes and Church's Food
Values of Portions Commonly Used, 16th edition
Jean A.T. Pennington
Philadelphia, PA: Lippincott, 1994. 483 pp.
Call no.: TX551.B64-1994
Composition of Foods,
Australia
Karen Cashel, Ruth English, and Janine Lewis (editors)
Canberra: Australian Government Pub. Service, 1989. 5 volumes.
Composition of New
Zealand Foods
F.R. Visser and J.K. Burrows
DSIR Bulletin 0077 - 961X, 235
Wellington: New Zealand Dept. of Scientific and Industrial Research, 1983. 5
volumes.
Convenience Food Facts: Help
for Planning Quick, Healthy, and Convenient Meals, 3rd
edition
A. Monk and M.J. Franz
Minneapolis, MN: International Diabetes Center, 1991. 457 pp.
Call no.: TX551.M56-1991
Fast Food Facts: Complete
Nutritional Information on More than 1500 Menu Items in 37 of the Largest Fast
Food Chains, 4th edition
Marion J. Franz
Chronimed Publishing, 1994. 112pp.
Call no.: TX551.F74-1994
The Fast-Food Guide.
2nd edition, completely revised and updated
Michael Jacobson and Sarah Fritschner
New York, NY: Workman Pub., 1991. 333 pp.
Call no.: TX945.J3-1991
Food Composition and Nutrition
Tables, 1989/90 Revised
S.W. Souci, W. Fachmann, and H. Kraut
Stuttgart: Wissenschafliche Verlagsgesellschaft, 1989. 1029 pp.
Call no.: TX551.S735-1994
Food Composition Tables
for the Near East
Food & Agriculture Organization, United States Department of
Agriculture, Human Nutrition Information Division
Rome: FAO Food and Nutrition Paper No. 26, 1982. 265 pp.
International Directory
of Food Composition Databases
Available From: INFOODS Secretariat, Charles Street Station, Box 500,
Boston, MA 02114-0500. Fax: (617) 227-9405, Tel: (617) 227-8747. (Latest version
available on INFOODS home page listed below under Web sites)
Manual of nutrition
10th edition
MAFF Reference Book No. 342
HMSO, 1995 166pp tables
ISBN 0112429912 £5.95
Contains information on all the important nutrients, their roles in the body,
the foods that provide them and the effects of cooking and processing on them.
Includes sections on digestion, the Dietary Reference Values, diet planning and
the special nutritional needs of different sectors of the population. Appendices
include a useful table of values for the typical nutrient content of a wide
range of common foods, calculations of the nutritional value of foods, dietary
guidelines and information on UK legislation affecting food additives and food
labelling.
Pearson's Composition and
Analysis of Foods, 9th edition
Ronald S. Kirk and Ronald Sawyer
Essex, England: Longman Scientific & Technical; New York, NY: Wiley, 1991.
708 pp.
Call no.: TX545.K53-1991
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(update 3.3: 31 January 2003)
(issue 3: 22 August 1997)