Table of contents
FOOD AND PEOPLE
Kenneth BlaxterThe immense and real problems in securing nutritional adequacy for the world's peoples now and in the future were highlighted in the fascinating paper given by Sir Kenneth Blaxter…
NEW WAYS WITH WHEY
Susan HayesAlthough whey has a high nutritional value, it was regarded as a waste product until new technology enabled its valuable constituents to be recovered and processed into a wide…
GOATS' MILK
Rodney CollingeEach year the British Goat Society registers about 9000 pedigree animals and it is thought that there are at least as many non‐pedigree animals born each year and kept for milk…
CONTROL OF FOOD ADDITIVES
Jane WonnacottThe use of chemical substances as food additives is a topic which concerns many people. Jane Wonnacott MSc explains how the use of food additives is controlled and the…
UNDER THE MICROSCOPE: OILS AND FATS
David LewisSOURCES. Oils are essential constituents of animal and vegetable tissues and as such are found in a wide range of foodstuffs. The main sources of large quantities of oil and fat…
RHEUMATOID ARTHRITIS: CAN DIET HELP?
Susan LupsonPatients with arthritis regularly ask doctors and dietitians ‘Would a special diet help my arthritis?’. The answer in the past was usually ‘No’, but more recently many health…
A BILLION £s' WORTH OF CUPPAS
The hot beverage market, made up of tea, ground and instant coffee, cocoa and drinking chocolate, and malted food drinks, exceeded £1 billion in 1984. Tea and coffee are worth…
FOOD TRENDS
The figures in this feature were derived from three reports prepared by Market Assessment Publications. These are Products Group Reports numbers 709 on frozen foods; 720 on fresh…
END PIECE
IRENE FINCHWe are trying to get out of old ways of teaching nutrition that cause harm, but one old way is dogging our footsteps. That is the idea of some old cookery writers that vegetarians…
ISSN:
0034-6659Online date, start – end:
1971Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Dr Vijay Ganji