The Chemical Composition of Foods

McCance, R. A.; Widdowson, E. M.

doi:10.1097/00010694-194711000-00010

Cited by 100 publications

(115 citation statements)

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“…pasta component of an individual portion of shop-bought lasagne) were weighed using electronic scales. The 4 d food intake patterns were analysed using NetWisp software version 3?0 (2006; Tinuviel Software, Anglesey, UK), based on McCance and Widdowson's The Composition of Foods, 6th edition (36) , to establish average daily energy and nutrient intakes. These average daily nutrient outputs were compared with the chosen goals for energy and nutrients (see Table 1).…”

Section: Methodsmentioning

confidence: 99%

Revision of food-based dietary guidelines for Ireland, Phase 1: evaluation of Ireland's food guide

Flynn

O'Brien

Faulkner

et al. 2011

Public Health Nutr.

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Objective: To evaluate Ireland's food-based dietary guidelines and highlight priorities for revision. Design: Evaluation with stakeholder input. Energy and nutrient intake goals most appropriate for Ireland were determined. Advice from Ireland's food guide was translated into 4 d food intake patterns representing age and gender groups from 5 to 511 years. Nutritional content of the food patterns was compared with identified goals and appropriateness of food advice was noted. Feedback from stakeholders was obtained on portion size of foods within the Bread, Cereal and Potato group and of portion descriptors for meat and cereal foods. Setting: Government agency/community. Subjects: General population aged 51 years, dietitians/nutritionists (n 44) and 1011 consumers. Results: Goals were identified for energy, macronutrients, fibre, Fe, Ca and vitamin D. Goals not achieved by the food patterns included energy, total fat, saturated fat, fibre and vitamin D. Energy content of food portions within the Bread, Cereal and Potato group varied widely, yet advice indicated they were equivalent. Dietitians/nutritionists agreed with the majority of consumers surveyed (74 %, n 745) that larger portion sizes within the Bread, Cereal and Potato group were more meaningful. 'Palm of hand' as a descriptor for meat portions and a '200 ml disposable cup' for quantifying cereal foods were preferred. Conclusions: Revision of the guidelines requires specific guidance on energy and vitamin D intakes, and comprehensive advice on how to reduce fat and saturated fat and increase fibre intakes. Advice should use portion descriptors favoured by consumers and enlarged portion sizes for breads, cereals and potatoes that are equivalent in terms of energy.

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Section: Methodsmentioning

confidence: 99%

Revision of food-based dietary guidelines for Ireland, Phase 1: evaluation of Ireland's food guide

Flynn

O'Brien

Faulkner

et al. 2011

Public Health Nutr.

View full text Add to dashboard Cite

show abstract

“…Authorship of the chemicalisation of food thesis is an interesting topic, and there has been some squawking and bitching in this area (15) . The first time I realised how strange it is that nutrition science identifies food with its chemistry was in the mid-1980s, thanks to Peter Mansfield and Caroline Walker, who secured for me a treasured copy of the first 1940 hardback edition of McCance and Widdowson with its accurate title Chemical Composition of Foods (16) , replete with recipes for Cabinet Pudding, College Pudding, Queen of Puddings, Suet Pudding, Tapioca Pudding and Toad-in-the-Hole. Then I developed the idea in lectures given at Cornell University in 1992, and in various other publications (17) , including this column.…”

Section: Acknowledgementsmentioning

confidence: 99%

Out of the box

Cannon¹

2008

Public Health Nutr.

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Have you ever felt that life is really all about paying the mortgage and raising a family, and all this stuff about making a difference in the wider world is smoke and mirrors? Sure you have. See below. Plus, why we still seem to have our collective heads in the sand on climate change and on unorthodox eating patterns like fasting, and instead stay fixated on food chemistry. This month's novelty is my first go at a truly conscientious 750-word acknowledgements section (730, getting there). How to be a crank The historian Howard Zinn (1) refers to the JFK-RFK or Martin Luther King-Malcolm X syndrome: when anybody starts to threaten The System, they get knocked off. The reasons for the killings of John and Robert Kennedy will remain murky, but there's little doubt that Martin and Malcolm were assassinated because they were making too much trouble-in Malcolm's own phrase, they were 'crazy niggers'. Public health nutrition is nursery slopes compared with the black and off-piste runs of politics. A nutrition professor tells me that in 1952 Jack Drummond was not murdered by a demented French peasant, but assassinated by order of dark forces concerned that as the proud architect of the British wartime food and nutrition policy, he was about to denounce and impede postwar policy, then being shaped to suit big business. This notion is too far out even for me, if only becausesorry to say-nutrition professionals don't seem to rate assassination. People in our world who challenge the established order stay alive, but they are stopped from kicking by being marginalised. In my long-gone activist days, public relations agencies hired by food manufacturers dreamed up collective names for Tim Lang, Sue Dibb, Tim Lobstein, Caroline Walker and others including myself, designed to hold us up as objects of hatred, ridicule or contempt. We were labelled as cranks, fanatics, food faddists, food terrorists, food Leninists, even-rather charming-food lentilists. Selfishness supremacists, who believe that individuals should be free to do whatever they feel like short of breaking the law, also get in on this act. Bernard Levin once identified me as 'Life President, Great Panjandrum and Sugar-Finder General of the Incorporated Society of Wowsers' in one of his columns for The Times (2) , and averred that I would disapprove of him enjoying 'Bise's poulet à l'estragon or Pic's foie de canard au marc, to say

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“…The fifth edition of 1991 (6) credits David only inside as the last of a list of six people. The sixth edition of 2002 (7) , dedicated to Robert McCance and Elsie Widdowson, republished their foreword to the fifth edition, in which David's role beginning half a century ago with preparation of the third edition of 1960 (8) was mentioned.…”

Section: A Provisional Biblementioning

confidence: 99%

“…In the first edition (9) of what is still called 'McCance and Widdowson' in the trade, the authors averred: 'The nutritional and dietetic treatment of disease, as well as research into the problems of human nutrition, demand an exact knowledge of the chemical composition of food'. Such Olympian pronouncement was not David's style.…”

Section: A Provisional Biblementioning

confidence: 99%

Out of the Box

Cannon¹

2008

Public Health Nutr.

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The Chemical Composition of Foods

Cited by 100 publications

References 0 publications

Revision of food-based dietary guidelines for Ireland, Phase 1: evaluation of Ireland's food guide

Revision of food-based dietary guidelines for Ireland, Phase 1: evaluation of Ireland's food guide

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