British Food Journal: Volume 109 Issue 3

The influence of family culture on eating in low income families

Catherine J. Mackereth, Susan J. Milner

The purpose of this paper is to explore the influence of family culture on eating in families with low incomes.

Evaluating the free school breakfast initiative in Wales: methodological issues

Katy Tapper, Simon Murphy, Laurence Moore, Rebecca Lynch, Rachel Clark

The purpose of this paper is to report findings on an initiative set up by The Welsh Assembly Government to provide free, healthy breakfasts to primary school children throughout…

The diet of prisoners in England

John S.A. Edwards, Heather J. Hartwell, William G. Reeve, Joachim Schafheitle

The purpose of this research is to establish whether the meals provided by the prison service enable prisoners to follow government guidelines on nutrition and healthy eating, and…

Consumer understanding of UK salt intake advice

Stephanie Marshall, John A. Bower, Monika J.A. Schröder

The purpose of this paper is to investigate the effectiveness of consumer information and advice issued by the UK Food Standards Agency (FSA) in terms of consumer understanding.

Food product development: A consumer‐led text analytic approach to generate preference structures

Jan Mattsson, Helge Helmersson

This paper aims to illustrate a new method to cluster consumer attribute preferences and to transform spontaneously written texts by consumers about a certain favourite food…

Functional biscuits and coronary heart disease risk factors

Wyndham James Boobier, Julien Steven Baker, Dave Hullen, Michael R. Graham, Bruce Davies

The purpose of this study is to biomedically assess biscuits designed to reduce selected risk factors for coronary heart disease, in particular serum homocysteine and glucose.