Nutrition & Food Science: Volume 78 Issue 2


Table of contents

The Aquarian system

Irene Finch

Nutritionists work out the nutrient and fibre content of each food but most people need a quick and simple system for everyday meal planning. With a good system, children who know…

Nutrition education—a caterer's point of view

John Pesek

Somewhere between these two statements lies the reality of the situation. The first statement is a typical example of the prevailing myth amongst some members of our society, that…

The dietitian in nutrition education

Anne E. Pawan

The work of dietitians in community health has been described elsewhere. This short article shows some ways in which dietitians participate in the nutrition education of the…

The food industry's responsibility

Arthur A. Lines

The successful manufacturer of consumer goods has a market orientation.

Ripening of fruit and vegetables

M.J.C. Rhodes

The terms ripeness and maturity, when applied to fruit and vegetables, are often difficult to define. They relate to the time at which the commodity is in the appropriate state…

Pass the mustard: Just a dab works fiery wonders

David Gunston

Crosby Gaige, world famous expert on spices, used to call them “aromatic substances that make dumb dishes eloquent”. None of all the many dozens of spices known to man for…

Helping them to help themselves

Susanna Miller, Gavin Shreeve

The world's most extensive disease is malnutrition. Yet although the antidote, good and adequate food, is available in huge surplus mountains in the West, those suffering from…

New foods for special diets

Rita Greer, Mary Zalcman

When my first article appeared in the July 1975 issue of Nutrition and Food Science, describing the research I had carried out into the problems involved in integrating a special…

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  • Dr Vijay Ganji