Both the dietitian and the food manufacturer have realised that food acceptability is just as important as nutrient content. It will therefore be useful to look at some of the sociological factors involved in food acceptability. Most people would think that provided the sensory qualities of the food—taste, smell, appearance and texture—were not undesirable, then this would be sufficient. This is not the case, and in fact is tackling the problem at the wrong end.
CitationDownload as .RIS
MCB UP Ltd
Copyright © 1974, MCB UP Limited