Nutrition & Food Science: Volume 88 Issue 3

IRON IN PROCESSED FOODS

Ian Johnson, Terry Hazell

Although the consumption of processed foods has greatly increased during the last twenty years the iron content of the average British diet has declined significantly. Ian Johnson…

HEALTHY EATING COMES TO MONTAGUE SCHOOL

Ruby Etherington

As a school nursing sister working in an inner city area of high deprivation I was initially concerned with childhood obesity and with what the children are eating. Social class…

QUORN

Michèle Sadler

Now for something completely different. After twenty five years of research and ten years of safety testing consumers are being introduced to a brand new food. Michèle Sadler PhD…

FRUIT AND VEGETABLES

BNF INFORMS ON VEGETARIAN DIETS The British Nutrition Foundation has recently produced a briefing paper about vegetarian diets. This explains that the strictness of the diet…

A CANNY LOOK AT CANS

Recent research shows that the canned foods market is alive and well and will continue to prosper in the '90s

50 YEARS OF FROZEN FOOD

As older readers will remember, it's not so long since green peas, broad beans, strawberries, raspberries and similar produce could be enjoyed for only a very short time each…

NUTRITION AND FOOD MARKETING: LABELLING

Terry Kirk

In recent years the upsurge in consumer interest in nutrition and health has stimulated increased use of nutrition information and messages in food marketing strategies. In this…

RADIOACTIVITY

Most consumers are confused about irradiation of food. Often they do not distinguish between irradiation as a method of food processing currently permitted in several countries…