Nutrition & Food Science: Volume 79 Issue 1


Table of contents

The place of bread in the diet

Dorothy Hollingsworth

Throughout the world, consumption of the staple cereal has decreased as the standard of living has risen. This is illustrated for the long‐term in Britain from a study of rough…

Facts about cereals

The cultivation of cereal crops was an important step in the social development of ancient man. When he depended on hunting or collecting for his food, man led a nomadic unsettled…

Bacterial food poisoning

Susan Passmore

The harmful activities of microorganisms in foods have been highlighted in recent months with cases of botulism and typhoid and various reports on the increases in food‐poisoning…

Food hygiene quiz

A basic knowledge of bacteriology is essential for all those who work with food. Where are pathogenic bacteria commonly found? How may they be transmitted to food? What conditions…


David Gunston

Most colourful, most extraordinary and most expensive of all the world's aromatic spices — that is saffron.

Trace elements in water

The importance of trace elements in nutrition is well recognised. The minute quantities required for good health may be found in drinking water.

Hospital caterer wins Egon Ronay award

Horror stories about hospital food are common enough so it is especially good to be able to offer our congratulations to Keith Leadbetter who was recently commended for his…

EEC subsidy on milk in schools

In April 1978 the Government decided to enable local Education Authorities to provide free school milk for seven to 11 year olds, and thus to take more advantage of the EEC…

National food survey

A summary of the findings of the continuous survey into Household food expenditure and consumption from April to June 1970

Cover of Nutrition & Food Science



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  • Dr Vijay Ganji