Nutrition and Community Health

Abstract

Nowadays more attention is being paid to nutrition. To some extent this has been stimulated by the popular press who have been ahead of the academic and research workers in giving nutrition information to the public. In recent years, for example, the press has been largely responsible for promoting interest in dietary fibre. Before this, only health food enthusiasts were concerned. Now their interest is shared by many doctors and a considerable amount of research into the importance of dietary fibre has been carried out. Another topic widely reported in the press is fluoridation of water supplies. This has also created a great deal of interest among the general population. Although many people, including most dentists, favour the addition of fluorine to the level of one part per million (ppm) in areas where none exists naturally, indiscriminate use of fluorine can lead to other problems. High fluorine levels of up to twelve or fifteen ppm can cause fluorosis and even lower levels of five to six ppm can lead to unattractive mottling of the teeth.

Citation

Pawan, G. and Anne Pawan, M. (1978), "Nutrition and Community Health", Nutrition & Food Science, Vol. 78 No. 1, pp. 16-17. https://doi.org/10.1108/eb058694