McCance and Widdowson

To most readers of Nutrition and Food Science, “McCance and Widdowson” is the name of the book they will reach for when they need to, say, compare the protein content of a cheese sandwich and a sausage roll. The Chemical Composition of Foods was first published in 1940 and even now in its fifth edition it is still very much the “bible” for nutritionists, food scientists, dietitians and many others.