Nutrition & Food Science: Volume 77 Issue 3


Table of contents


James G. Brennan

Drying of food for the purpose of preservation is by no means a modern idea. Although its origins are not clear it is known that for many thousands of years man has used sun‐dried…

VEGETARIANISM—a clinician's view

J.W.T. Dickerson, F.R. Ellis

In Western countries people adopt a vegetarian or vegan diet for a variety of reasons, and though their numbers appear to be increasing, vegetarians and vegans are a minority of…

Diagnosis of food allergy

A.M. Denman

Food allergy can rarely be diagnosed by laboratory methods alone. The best approach is one which combines clinical observations with attempts to confirm the diagnosis by…


Ray Hodgson

I was recently asked to see a woman suffering from compulsive eating, a problem of sufficient severity to warrant admission to a mental hospital. Frequently the clinical…

Dietitians at work‐at home

Jill Leslie

For the dietitian community health work means promoting health and helping to prevent disease by working with other people in the health and educational fields. The involvement of…

‐and abroad

Michele Morris

When my husband and I first came to Kenya during the middle of last year I was convinced that my experience and specialist knowledge of nutrition would be of great value to the…

A language for learning nutrition

Marjorie Cay

The Bullock Report on literacy was, as readers will know, called 'A Language for Life'. Amongst other things it stressed that specialist teachers have a contribution to make to…

Cover of Nutrition & Food Science



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  • Dr Vijay Ganji