Nutrition & Food Science: Volume 85 Issue 3


Table of contents

Large scale production of vitamin C


Making modern vitamins is a highly skilled, technologically sophisticated and carefully controlled business. The highest standards of production and quality control are required…


Derek Shrimpton

Dietary balance has been a central theme of nutrition education for many years. The committee who produced the NACNE Report were of the opinion that there is a need to discard…

Nutrition guidelines

This is the title of a very important new publication produced for the Inner London Education Authority and available for others who want an up to date view of what should be…


Gwen Burman

The Ashley Down nutrition project, code‐named FEAST, food education applied to social trends, began in 1980. Gwen Burman, SRD, the FEAST project director, describes how the


Michael Gordon

Cholesterol is one of the most talked about substances in modern nutrition. This is due to the publicity given by the media to the relation between plasma cholesterol levels and…

Infant nutrition—The first year

A brief report on two symposia organised for health visitors in London and Glasgow

Food Act 1984

John Downer

At the end of last year a new Act of Parliament found its way on to the Statue Book. Well — not so much a new one as a rewritten compilation of the old Act with all the…

What's cooking in London?

Isabel Cole Hamilton

The London Food Commission has been set up, with initial funding from the Greater London Council, to liaise with Food Policy Groups in London and broaden the debate on issues…

FOOD: intolerance

Susan Holmes

Although the condition of food allergy has not always been clearly defined the concept has, in recent years, attracted considerable attention particularly as it is commonly…

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  • Dr Vijay Ganji