Conference - A Celebration of the Ninetieth Birthday of Dr Elsie Widdowson CH CBE FRS DSc, London, 21 October 1996: From The Composition of Foods using chemical analysis...to micronutrients and beyond

British Journal of Nutrition

Volumn 78, Issue SUPPL. 2, 1997, Pages

  Walker, Ann F ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

TRACE ELEMENT;

CHEMICAL ANALYSIS; CONFERENCE PAPER; DATA BASE; FOOD ANALYSIS; FOOD COMPOSITION; HEALTH PROMOTION; HISTORY; INTERNATIONAL COOPERATION; NUTRITION; PLANT; SYMPOSIUM;

EID: 0030666067     PISSN: 00071145     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (19)

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3. Department of Health (1992). The Health of the Nation: A Strategy for Health in England. London: H.M. Stationery Office.
4. Department of Health (1994). Nutritional Aspects of Cardiovascular Disease. Report on Health and Social Subjects no. 46. London: H.M. Stationery Office.
5. Greenfield, H. & Southgate, D. A. T. (1992). Food Composition Data: Production, Management and Use. London: Elsevier Applied Science.
6. Gregory, J., Foster, K., Tyler, J. & Wiseman, M. (1990). The Dietary and Nutritional Survey of British Adults. London: H.M. Stationery Office.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.
12. 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.
13. 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.
14. Paul, A. A. & Southgate, D. A. T. (1978). McCance and Widdowson's The Composition of Foods 4th ed. London: H.M. Stationery Office.
15. Scrimshaw, N. S. (1994). The importance of the International Network of Food Data Systems (INFOODS). Food, Nutrition and Agriculture 12, 6-11.
16. Widdowson, E. M. (1936). A study of English diets by the individual method. Part I. Men. Journal of Hygiene 36, 269-292.
17. Widdowson, E. M. (1947). A Study of Individual Children's Diets. Medical Research Council Special Report Series no. 257. London: H.M. Stationery Office.
18. Widdowson, E. M. (1955). Assessment of the energy value of human foods. Proceedings of the Nutrition Society 14, 142-154.
19. 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.