Summary
McCance and Widdowson's 'The Composition of Foods' is the long-standing authoritative reference work on the nutrient content of foods consumed in the United Kingdom, first published in 1940 and now in its eighth edition (2019), produced by Public Health England in collaboration with the MRC Elsie Widdowson Laboratory. The 8th edition updates nutrient values to reflect changes in food formulation, agricultural practice, and analytical methods, drawing on systematically collected and quality-assured laboratory analyses. It is the foundational data source for UK dietary surveys, nutritional epidemiology, food labelling guidance, and clinical dietetic practice.
UK applicability
This reference is entirely UK-specific and constitutes the primary national food composition dataset; it underpins the National Diet and Nutrition Survey, NHS dietary guidance, and a wide range of agricultural and public health research in the UK context.
Key measures
Nutrient composition per 100g edible portion, including energy (kcal/kJ), macronutrients (g), minerals (mg), vitamins (µg/mg), fatty acid profiles, and amino acid content across food categories
Outcomes reported
The publication provides detailed nutrient composition data for a wide range of foods consumed in the UK, covering macronutrients, vitamins, minerals, and other dietary components. It serves as the authoritative reference for dietitians, nutritionists, researchers, and policymakers assessing dietary intake and food quality.
Topic tags
Dig deeper with Pulse AI.
Pulse AI has read the whole catalogue. Ask about this record, its theme, or how the findings apply to UK farming and policy — every answer cites the underlying studies.