Nutrition & Food Science: Volume 82 Issue 4


Table of contents


P.J. Barnes

Since the 1940s when cars and tractors began to replace horses in transport and agriculture, the acreage of oats grown in the UK has decreased dramatically. But recently oats have…

School meals as an education resource

Carol Noble, Michael Kipps, James Thomson

The food habits of generations of people in the UK were subtly influenced by the traditional school dinners. Today those adults who love or loathe gravy, custard, mashed potatoes…

Bringing nutrition education to life

Gillian Weaver BSc

What is a good way of making school children interested in nutrition, and how can you maintain their interest? These are questions many teachers ask. Gillian Weaver BSc (Nut…


Angela Wright

During the last ten years or so people have become more aware of the importance of fibre in the diet. Dietary fibre is the term used to describe those parts of plants, both…


Robin Osner

It has been estimated that roughly one quarter of food produced in the UK is wasted from the time the food commodities leave the farm until they are presented to the consumer on a…


The B Vitamins: Riboflavin and Nicotinic acid

Ivan M. Sharman

In the last article we saw how Goldberger, in 1926, demonstrated that the ‘Water soluble B’ factor of McCollum and Davies contained more than one vitamin. He showed that pellagra…

Food facts

How many times have you heard ice cream described as a ‘junk food’? Probably it is because ice cream is such a popular food — it still ranks as the top favourite dessert among…

Pass the Cornflakes

David Gunston

Packeted, ready‐to‐eat breakfast foods, instant no‐work nourishment before you start the day, are such a part of the modern way of life that it's hard to believe they are now…

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  • Dr Vijay Ganji