Nutrition & Food Science: Volume 32 Issue 3


Table of contents

The nutrition label – which information is looked at?

C.S. Higginson, M.J. Rayner, S. Draper, T.R. Kirk

Nutrition 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 Stanner

Summarises the findings of the British Nutrition Foundation Task Force report Adverse Reactions to Food.

Getting the balance right – an update

Maureen Strong

Reviews 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. Oyewole

Maize (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 Fallows

Advises 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 Blades

Provides 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…

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  • Dr Vijay Ganji