Nutrition & Food Science: Volume 30 Issue 4


Table of contents

A case for reducing salt in processed foods

Joanna Gibson, Gillian Armstrong, Heather McIlveen

Salt is one of the most valuable substances available to man, with a definitive role in the human body and in food production. However, the continued use or indeed misuse of salt…


Nutritional aspects of the development of cancer

Wynnie Chan

Outlines the main proven dietary links for various forms of cancer – breast, colorectal, lung, prostate, bladder, gastric, cervical and ovarian, endometrial, pancreatic…


Good, bad or essential fats: what is the story with Omega‐3?

Rosemary Sinclair

Explains the value of Omega‐3 fatty acids in the human diet. Outlines the recommended daily amounts needed and possible sources. Explores their protective effects against heart…


Controlling E. coli O157

G.D. Betts

Escherichia coli O157 is a virulent food pathogen that can cause severe illness in humans. The number of cases is steadily rising and reached over 1,000 in 1999. Foods associated…


Foreign bodies cause most recalls

Ray Gibson

Foreign body contamination of food and drink products is the single biggest cause of product recalls in the UK. However, not every foreign body incident need result in a recall…


Dietary intakes of Greek professional football players

Maria N. Hassapidou, Maria G. Grammatikopoulou, Theodoros Liarigovinos

The dietary intakes of a Greek team of 21 élite football players were assessed in this study during the competitive season. Anthropometric measurements were taken for all athletes…


Statistics for food science – VI: correlation and regression (Part C)

John A. Bower

Illustrates correlation and regression in food and consumer science applications, with worked examples of these methods on data from a consumer survey and from a…

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  • Dr Vijay Ganji