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Emerald Group Publishing Limited
Copyright © 2008, Emerald Group Publishing Limited
Article Type: Editorial From: Nutrition & Food Science, Volume 38, Issue 3.
This Nutrition and Food Science includes a range of papers from all over the world. It includes a range of interesting papers on various topics about various foods as well as additives and plant products and their impact on health.
The papers include:
Effect of additives on fat uptake and sensory quality of deep fried foods from India. With all of the interest in low fat diets this paper on fried foods gives information on why people like fried foods.
Efficacy of Gandoderma lucidium on plasma lipids in rats fed a high cholesterol diet-Malaysia. A large group of the population have raised cholesterol levels and an increased risk of coronary heart disease and therefore plant products can provide a useful supplement for reducing cholesterol levels.
Ergonomic evaluation and energy requirements of bread making ovens in Western Nigeria. In developing countries fuel sources are of great importance for cooking and baking and this paper provides a useful insight into energy sources for bread making and also their effect on workers.
Searching for the cultural psyche in body type variance American vs Japanese body type estimations from the USA. Today in the developed world there is a great deal of emphasis on body shape and size. With magazines and TV programmes as well as advertisements all showing mainly slim individuals and yet the population has a problem with being overweight and obesity this paper gives an insight in student populations of how they view their body size.
Children's perception of fresh fruit and fruit snacks in Scotland. Fruit provides an important source of antioxidants and it is encouraged that everyone takes at least five portions of fruit and vegetables each day. This study provides useful information on how children perceive both fresh and dried fruit, which can assist those who provide food for children to enable children to eat more fruit.
Breakfast eating habits in Qatari schoolchildren shows that much more education is needed on various aspects of nutrition and breakfast eating. Breakfast provides just what the word says an opportunity to "break the overnight fast" and assists the metabolism, enable blood sugar levels to rise as well as being an opportunity to consume important nutrients like calcium, carbohydrate and vitamins as well as fibre.
Food facts contains a wide range of pieces on various foods and events. While these are kept brief due to space constraints key facts are included and where possible information as to where more information can be obtained.
There are conference reports from the Services Culinary Challenge and Food and Drink Innovation Network.
Six book reviews have been included. These are for books of varying price range and will be useful to both college and individual's own personal libraries.