Nutrition & Food Science: Volume 30 Issue 2


Table of contents

Coronary heart disease: an end to the epidemic in sight?

Jane Landon

A new report from the National Heart Forum argues that coronary heart disease could lose its position as the leading single cause of death in the UK if only knowledge we have now…


Food safety – consumer concerns

May Kidd

Outlines the findings of a simple piece of research into consumers’ greatest concerns over food. Using the Scottish Consumer Council’s Consumer Network as a sample, each was asked…


Practical expertise in product development

Simon Doff

The London Food Centre was launched in February 1999 by the Ministry of Agriculture Fisheries and Food to help small and medium‐sized food businesses expand and improve their…


Trends in US prime‐time television food advertising across three decades

Carol Byrd‐Bredbenner, Darlene Grasso

The purpose of this study was to describe the content of food advertisements broadcast during prime‐time network programs and determine what changes have occurred over the last 30…


The acceptability of low fat sausages

Dawn B. Homer, Kim R. Matthews, Chris C. Warkup

Sausages from three major retail outlets producing their own label pork and reduced fat sausages were sampled over a period of four weeks. A branded product was also purchased…


Functional foods or nutraceuticals

Mabel Blades

Clarifies the definition of functional foods and outlines some of the better‐known ones now in the marketplace.


Drinks for young children: the dental and nutritional benefits of milk

Anita Wells

Tooth decay is a serious problem in young children. In the UK nearly half of all five‐year‐olds have decayed, missing or filled teeth. Non‐milk extrinsic sugars (NMES) provide…


Statistics for food science – VI: correlation and regression (part B)

John A. Bower

Describes the application of correlation and regression in food science and nutrition studies.

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  • Dr Vijay Ganji