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Nutrient content of food portions

Author: Jill Davies; John W T Dickerson; R A McCance; Royal Society of Chemistry (Great Britain)
Publisher: Cambridge, UK : Royal Society of Chemistry, ©1991.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

This book provides a quick and easy way to assess the nutritional value of food.

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Genre/Form: Tables
Document Type: Book
All Authors / Contributors: Jill Davies; John W T Dickerson; R A McCance; Royal Society of Chemistry (Great Britain)
ISBN: 0851864260 9780851864266
OCLC Number: 24008933
Notes: "Based on the official UK food tables, McCance and Widdowson's 'The composition of foods' 4th edition and supplements ... The selection of nutrients for the tables is based on UK recommended daily amounts (RDAs) and healthy eating guidelines."--Page 4 of cover.
Description: v, 74 pages ; 25 cm
Contents: Why food portions?; determination of portion sizes; the composition of foods; selection of nutrients; the uses and limitations of food tables; beyond the tables.
Responsibility: Jill Davies and John Dickerson.

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