Nutrition & Food Science: Volume 88 Issue 5

TEASING OUT DIETARY FIBRE

D.A.T. Southgate, Richard Faulks

While the scientific reaction to many of the claims made for the benefits of dietary fibre is ‘it's too good to be true’, there is wide acceptance by the general public and the…

SCHOOL MEALS 1988 STYLES

Ann Hay

Last March a new force in the world of school catering emerged. Founded by a team of school catering specialists, the FEAST group was spurred into action by forthcoming changes in…

HEALTHY EATING FOR UNDER‐FIVES

Judy Buttriss

There is currently much discussion about what constitutes a healthy diet, especially for pre‐school children. Of particular interest is the debate regarding the relevance and…

EATING DISORDERS

Christopher Fairburn

ANOREXIA AND BULIMIA Anorexia and bulimia nervosa are eating disorders which are only found in western societies, and they are conditions which affect young Caucasians, primarily…

FOOD COLOURS IN PERPECTIVE

Sylvia Robert‐Sargeant

Colour is so basic to our lives that we either attach too much importance to it, as in worldwide concern over the colour of people's skin, or hardly notice the vital part…

THE FOOD CHAIN — FORGING THE LINKS

Spedding

In developing countries, food production, processing, preparation, cooking and consumption may all be carried out by the same people. They are therefore familiar with the process…

FOOD FACTS

DAIRY PRODUCTS ANALYSED A new booklet recently produced by a dairy industry working party in consultation with the Ministry of Agriculture, Fisheries and Food is included within…