Analysis of foodstuffs
- Date:
- 1929-1944
- Reference:
- GC/97/A
- Part of:
- McCance, Robert Alexander (1898-1993), and Widdowson, Elsie May (1908-2000)
- Archives and manuscripts
Collection contents
About this work
Description
In 1940 Chemical composition of foods was published, the first of the now regularly produced Standard Food Composition publications. The notebooks in this section record the first research in this field carried out in the UK, started by McCance when in the Diabetes Department of King's College Hospital, after R D Lawrence asked him to analyse cooked foods. Dr Widdowson joined him in 1933 and together they devised the separate methods for estimating different carbohydrates (glucose, fructose, sucrose, starch and dextrose). Until then only USA figures were available, which did not differentiate between sugars and more complex carbohydrates, and thus were not appropriate for work on diabetic diets.
Publication/Creation
1929-1944
Physical description
2 boxes