Nutrition & Food Science: Volume 79 Issue 6


Table of contents


B.L. Wedzicha

Tea is the most widely consumed beverage in the world. The economic importance of an annual world production of tea estimated to be in the region of 1–1·5 million tonnes has…

The colour of meat

Monica A. Winstanley

By law, no substance may be added to fresh meat to enhance its colour; so one might be forgiven for thinking that colour is a good natural guide to meat quality. Indeed, cookery…

Storage and spoilage of uneviscerated and ‘oven ready’ poultry and game birds

Ella M. Barnes

The live bird, like other animals including man, carries millions of microorganisms in its intestines and also on its skin and amongst its feathers, but only some of those present…

Changing concepts of healthy diets

Irene Finch

If they are to have any chance of success, new nutrition ideas need fresh ways of cooking, costing, buying and storing. This new series of articles, by Irene Finch, links…


Current interest centres round this problem which may be more widespread than previously thought

Healthiest babies possible

Community workers, health visitors, midwives, nutritionists, health education officials, members of the Department of Health and Social Security and other organisations providing…

Exploding some twentieth century myths about feeding babies

Penny Stanway

The continuance of the human race depends upon babies being fed in such a way as to ensure survival and this perhaps explains the interest felt by relatives, friends and…

Household food consumption and expenditure during the first quarter of 1979

Average expenditure on food bought for consumption in the home (excluding sweets, soft drinks, alcohol and pet food) during the first quarter of 1979 was £5.99 per person per…

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  • Dr Vijay Ganji