Nutrition & Food Science: Volume 79 Issue 5


Table of contents

Factors affecting energy metabolism

M.J. Dauncey

Physical activity can cause a greater change in the metabolic rate of an individual than any other factor. This is also the case for two people of the same sex and identical age…

Economic influences on food choice

John McKenzie

Perhaps the most significant problem facing nutrition today is not to isolate the basic relationship between nutrient intake and health but to establish means by which we can…

The ageing of meat

Monica Winstanley

Tenderness is probably the single most sought after quality of meat but it is also one of the most variable. Not surprisingly, considerable efforts have been made to predict and…

Where does our food come from?

The following information supplied by the Ministry of Agriculture, Fisheries and Food shows the sources of our staple foods, the proportion produced in the UK, the quantity…

Penny plain, tuppence coloured?: Some recent recommendations about food colouring materials

The Government's Food Additives and Contaminants Committee has recommended a ban on colourants added to foods for babies and young children and has suggested that stricter…

PEAS: today's number one vegetable

David Gunston

The popularity of garden peas, now easily our most widely favoured green vegetable, is nothing new in the history of human food. Pea seeds were the regular food of many races of…

BAKED BEANS: Britain eats more than any other country — but who knows how, when and where the beans got canned?

Beans have been a staple in man's diet dating back to the Bronze Age. Many varieties are native to America. Domesticated possibly by the Incas of Peru, beans were grown by Indians…

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  • Dr Vijay Ganji