Nutrition & Food Science: Volume 33 Issue 5


Table of contents

Getting the balance right: an evaluation

Paula Hunt, Jenny Poulter, Maureen Strong

The British Meat Nutrition Education Service has updated its food guide “Getting the balance right” (GBR). Qualitative research to explore the use, perceived suitability and…

Campylobacter jejuni and the human food chain: a possible source

Anna Mills, Carol A. Phillips

Campylobacter spp. is the single most common cause of food‐borne illness in England and Wales and worldwide. Raw meat (particularly poultry) is commonly contaminated with the…

Elemental distribution in summer fruits of Pakistan

A. Zahoor, M. Jaffar, M. Saqib

Levels of the selected major and minor elements (Na, K, Ca, Mg, Ni, Cr, Cd, Pb, Zn and Fe) in 11 summer fruits grown in Pakistan were estimated by the flame AAS method based on HNO…


A need for healthy canteens in secondary schools in Mauritius

A.H. Subratty, M. Chan Sun, H.K. Kassean

The present work focuses on the assessment of the level of hygiene practices among people involved in the preparation, cooking and serving of foods as well as the quality of foods…


Opportunities and constraints in the functional food market

Jennifer Gray, Gillian Armstrong, Heather Farley

Reviews the main food choice trends driving consumer demand for functional foods and the constraints limiting market development. Considers previous research activity in the…


Risk reduction: an insight from the UK poultry industry

Ruth M.W. Yeung, Wallace M.S. Yee

Consumer perception of a harmful and hazardous food risk and the strategies to reduce the exposure to such a risk are examined. A survey of 172 respondents confirmed the perceived…


A comparative study on the synthetic food colours usage in foods procured from urban and rural areas of Hyderabad

Pratimo Rao, Ramesh V. Bhat

A study was carried out to find the type and level of food colours added to various foods in the city of Hyderabad and rural areas around Hyderabad. The majority of foods from…


Food taboos and their nutritional implications on developing nations like Nigeria – a review

C.E. Onuorah, J.A. Ayo

This paper examined briefly the background to food taboos and food habits. These food taboos and habits have great impact on the health of the Nigerian community. Sometimes, the…

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  • Dr Vijay Ganji