Table of contents
The nutrition label – which information is looked at?
C.S. Higginson, M.J. Rayner, S. Draper, T.R. KirkNutrition labels are seen as offering the potential to educate consumers about healthy eating and to encourage and enable them to make healthy food choices. This study used verbal…
Adverse reactions to food: a new British Nutrition Foundation Task Force
Sara StannerSummarises the findings of the British Nutrition Foundation Task Force report Adverse Reactions to Food.
Getting the balance right – an update
Maureen StrongReviews the recently updated version of “Getting the balance right”, the food selection guide which has been successfully used as a nutrition education tool by the British Meat…
Chemical and sensory qualities of home‐level flake maize product
S.B. Fasoyiro, V.A. Obatolu, O.A. Ashaye, O.O. OyewoleMaize (Zea mays) is an important staple crop in Nigeria, mostly processed into fermented porridges. Describes an attempt to develop a convenience food from fermented maize. Maize…
Nutrition in Chester
Stephen FallowsAdvises that the opportunities to study one of a range of nutrition‐related programmes at Chester College of Higher Education are about to increase significantly as a range of…
Competitions as a way of stimulating interest in nutrition and school meals
Mabel BladesProvides a brief introduction to competitions for those involved in catering in schools. Claims competitions can be a way of stimulating interest in school meals and also that…
ISSN:
0034-6659Online date, start – end:
1971Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Dr Vijay Ganji