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Susan Church is a co-author of the seventh summary edition of McCance & Widdowson’s The Composition of Foods. This edition includes new analytical data on key foods, including eggs, fish and fruit and vegetables. Values for processed foods have also been updated to reflect changes resulting from health policy and recent industry initiatives on reformulations. The full reference is: Finglas P.M., Roe M.A., Pinchen H.M., Berry R., Church S.M., Dodhia S K., Farron-Wilson M. & Swan G. (2014) McCance and Widdowson’s The Composition of Foods, Seventh Summary Edition.

Cambridge: Royal Society of Chemistry. ISBN: 978-1-84973-636-7