Changing concepts of healthy diets

Abstract

If they are to have any chance of success, new nutrition ideas need fresh ways of cooking, costing, buying and storing. This new series of articles, by Irene Finch, links nutrition, food technology and educational psychology to help home economists and others who are innovating. In the first article she summarises the dietary modifications generally recommended and relates these to flour cookery, the most difficult area for new inventions.

Citation

Finch, I. (1979), "Changing concepts of healthy diets", Nutrition & Food Science, Vol. 79 No. 6, pp. 11-14. https://doi.org/10.1108/eb058776