Hostname: page-component-cd9895bd7-jn8rn Total loading time: 0 Render date: 2024-12-25T02:32:03.814Z Has data issue: false hasContentIssue false
  • English
  • Français

From The Composition of Foods using chemical analysis…to micronutrients and beyond

Published online by Cambridge University Press:  09 August 2018

Ann F. Walker
Ann F. Walker*
Affiliation:
Hugh Sinclair Unit of Human Nutrition, Department of Food Science and Technology, The University of Reading, Whiteknights, Reading RG6 6AP
Rights & Permissions [Opens in a new window]

Extract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

In the early 1930s, after obtaining her PhD on the carbohydrates in apples, Dr Elsie Widdowson embarked on a postgraduate course in dietetics at King’s College of Household and Social Science, London. During the hospital training element of this course at St Bartholomew’s Hospital, she was appalled at the inaccuracy of the food compositional data being used to formulate medically-prescribed diets. She resolved to change matters, and after she had joined Dr McCance’s team she realized that they had already obtained sufficient new analytical data on the majority of the food groups to form the basis of completely new tables.

Type
Research Article
Information
British Journal of Nutrition , Volume 78 , Supplement s2: A New Millenium of Nutrition Research: A Celebration of the Ninetieth Birthday of Dr Elsie Widdowson CH CBE FRS DSc, 21 October 1996 , November 1997 , pp. S73 - S80
Copyright
Copyright © The Authors 1997

References

Abrahams, M. & Widdowson, E. M. (1937). Modern Dietary Treatment. London: Balliere, Tindall and Cox.Google Scholar
Department of Health (1991). Dietary Reference Values for Food Energy and Nutrients for the United Kingdom. Report on Health and Social Subjects no. 41. London: H.M. Stationery Office.Google Scholar
Department of Health (1992). The Health of the Nation: A Strategy for Health in England. London: H.M. Stationery Office.Google Scholar
Department of Health (1994). Nutritional Aspects of Cardiovascular Disease. Report on Health and Social Subjects no. 46. London: H.M. Stationery Office.Google Scholar
Greenfield, H. & Southgate, D. A. T. (1992). Food Composition Data: Production, Management and Use. London: Elsevier Applied Science.Google Scholar
Gregory, J., Foster, K., Tyler, J. & Wiseman, M. (1990). The Dietary and Nutritional Survey of British Adults. London: H.M. Stationery Office.Google Scholar
Holland, B., Welch, A. A., Unwin, I. D., Buss, D. H., Paul, A. A. & Southgate, D. A. T. (1991). McCance and Widdowson’s The Composition of Foods, 5th ed. Cambridge: Royal Society of Chemistry/Ministry of Agriculture, Fisheries and Food.Google Scholar
McCance, R. A. & Lawrence, R. D. (1929). The Carbohydrate Content of Foods: Medical Research Council Special Report Series no. 135. London: H.M. Stationery Office.Google Scholar
McCance, R. A. & Shipp, H. L. (1933). The Chemistry of Flesh Foods and Their Losses on Cooking. Medical Research Council Special Report Series no. 187. London: H.M. Stationery Office.Google Scholar
McCance, R. A. & Widdowson, E. M. (1940). The Chemical Composition of Foods. Medical Research Council Special Report Series no. 235, 1st ed. London: H.M. Stationery Office.Google Scholar
McCance, R. A. & Widdowson, E. M. (1946). The Chemical Composition of Foods. Medical Research Council Special Report Series no. 235, 2nd ed. London: H.M. Stationery Office.Google Scholar
McCance, R. A. & Widdowson, E. M. (1960). The Composition of Foods, 3rd ed. Medical Research Council Special Report Series no. 297. London: H.M. Stationery Office.Google Scholar
McCance, R. A., Widdowson, E. M. & Shackleton, L. R. B. (1936). The Nutritive Value of Fruits, Vegetables and Nuts. Medical Research Council Special Report Series no. 213, London: H.M. Stationery Office.Google Scholar
Paul, A. A. & Southgate, D. A. T. (1978). McCance and Widdowson’s The Composition of Foods 4th ed. London: H.M. Stationery Office.Google Scholar
Scrimshaw, N. S. (1994). The importance of the International Network of Food Data Systems (INFOODS). Food, Nutrition and Agriculture 12, 6–11.Google Scholar
Widdowson, E. M. (1936). A study of English diets by the individual method. Part I. Men. Journal of Hygiene 36, 269–292.Google Scholar
Widdowson, E. M. (1947). A Study of Individual Children’s Diets. Medical Research Council Special Report Series no. 257. London: H.M. Stationery Office.Google Scholar
Widdowson, E. M. (1955). Assessment of the energy value of human foods. Proceedings of the Nutrition Society 14, 142–154.CrossRefGoogle ScholarPubMed
Widdowson, E. M. & McCance, R. A. (1936). A study of English diets by the individual method. Part II. Women. Journal of Hygiene 36, 293–309.CrossRefGoogle ScholarPubMed