British Food Journal: Volume 95 Issue 5
Strapline:
An international multi-disciplinary journal for the dissemination of food-related researchTable of contents
The New Public Health
Geoffrey CannonGives a description of the changes in food consumption patterns andthe incidence of disease which has stimulated scientific investigationsinto the relationship between diet and…
Nutrition‐labelling Developments
Elizabeth MorrisNew legislation means that all nutrition information provided onfood packaging will have to follow a standard format. Explains thelegislation and the implications it will have for…
The Promotion of Healthy Eating in Ireland
Vivien Reid, Ursula O’DwyerExplains current developments in the promotion of healthy eating inIreland. In particular, shows how the various initiatives involvingGovernment, hospitals and voluntary…
The Kilkenny Health Project
Emer ShelleyThe morbidity and mortality from coronary heart disease in Irelandare among the highest in the world. The Kilkenny Health project waslaunched in March 1985 as a community research…
Future Challenges in Wales
Helen HowsonHeartbeat Wales is the first national heart disease preventioninitiative of its kind in the UK. Describes the progress which has beenachieved since the programme was launched in…
Increasing Omega‐3 Fatty Acid Consumption through Food Fortification
David RobertonThere is increasing interest in the nutritional significance offish oils, which are rich in omega‐3 fatty acids. Summarizes thebackground and describes a new product, “Dry…
Improving Public Health by Means of Good Food: The Heinz Approach
Nigel DickieThe Heinz policy towards dietary guidelines is to make changes inmost core products by reducing the amount of added sugar and salt. By anumber of small changes over a period, it…
Healthy Eating in Old Age
Sally HerneEarly health education messages made the assumption that mostrecommendations made on healthy eating were irrelevant to the majorityof elderly people. Discusses a new report by the…
Quorn: Case Study of a Healthy Food Ingredient
Verner WheelockDescribes a genuinely new food ingredient which has been on themarket for eight years. Considers some of the scientific studies whichdemonstrate that Quorn can be very valuable…
A System for Assessing the Nutrition Score of Foods
Verner Wheelock, Els HamDescribes a system which indicates the “healthiness” ofindividual foods. The nutrition score, based on energy density, is asingle criterion which is determined objectively. It is…
ISSN:
0007-070XOnline date, start – end:
1899Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditors:
- Dr Louise Manning
- Dr Robert Hamlin
- Dr Stefano Bresciani
- Prof Michael Carolan
- Dr Alberto Ferraris