Search results for ""author mark roe""
The History Press Ltd The Least of These: The Tragic Story of Dublin's Foundling Hospital
Lying at the very edge of the eighteenth-century city, behind high walls and forbidding gates, the Dublin Foundling Hospital was long viewed with horror and suspicion. Yet, following its closure, it seemed to have slipped from the city’s memory. The Least of These uncovers the story of the Hospital, from its origins as a workhouse in 1703 during the Penal Laws to its demise in 1830. Its mission: to take in the children of poor Catholics and raise them as Protestants, loyal to king and empire. This was an institution where every infant was tattooed with an identification number, where thousands of children were fed opium and where, as with many foundling hospitals, the death toll was vast.But why did it endure for so long? And why did quite so many die? Based on original research, Mark B. Roe brings together eyewitness accounts, letters from desperate parents and individual life stories to finally bring the tragic story of Dublin’s Foundling Hospital to light.
£18.00
Royal Society of Chemistry McCance and Widdowson's The Composition of Foods: Seventh Summary Edition
McCance and Widdowsons's The Composition of Foods, Seventh Summary Edition provides a timely, authoritative and comprehensive update of the nutrient data for the most commonly consumed foods in the UK. Foods that are less commonly consumed but are important in the diets of sub-groups of the population are also included. This Seventh Summary Edition contains data which has been reviewed and updated since the last edition was published in 2002 and incorporates data from previously published supplements plus new analytical data and additional data from manufacturers. New data includes updates on key foods in the UK diet including flours and grains, bread, pasta, breakfast cereals, biscuits, cakes, eggs, fat spreads, fruits, vegetables, fish and fish products. Values for a wide range of nutrients (e.g. proximates, inorganics, vitamins, fibre and fatty acids) are provided and additional tables provide data for carotenoid fractions, vitamin E fractions and vitamin K for selected foods. Values for specific nutrients, including sodium, sugars, saturated and trans fatty acids in processed foods have been updated to reflect changes resulting from health policy and recent industry initiatives on reformulations. AOAC fibre values have been included for a wide range of foods to enable energy calculations, including fibre for food labelling purposes. Aimed at students and professionals in all food and health disciplines, this essential handbook should be on the bookshelf of everyone who needs to know the nutritional value of foods consumed in the UK.
£59.50
