Table of contents
FREE RADICALS AND NUTRITION
Judy ButtrissThe term ‘oxygen free radicals’ often appears in articles these days but what are they, are they dangerous, where do they come from and how are they controlled? In two articles…
1992 PROSPECTS FOR THE FOOD INDUSTRY
Stephen FallowsStephen Fallows Phd of Food Policy Research Unit, University of Bradford, summarises the background to the Single Market and explains the likely effects it will have on our food…
THE HERRING STORY
For centuries, the herring was a staple food in British diet and today modern marketing is trying to restore some of its previous popularity
PUTTING FUN INTO HEALTY EATING
Moira SlaterSenior dietician Moira Slater BSc, SRD describes how a dedicated and enthusiastic team improved the quality of life among elderly patients by introducing healthy eating with a…
CONCERNING CHILDREN — ABROAD: HONDURAS NUTRITION CENTRE
Recently the British Egg Information service launched the Young Chef's Egg Recipe Book which is shown below. This booklet is attractively produced and is packed full of…
VIEWS ON MILK
Judy ButtrissJudy Buttriss of the National Dairy Council describes some results from an on‐going survey into the opinions of consumers and health professionals.
WHAT'S IN A LABEL?
Michele WellsLabelling a food product for the UK market can be an arduous task with many potential pitfalls. The Legislation Section of the Leatherhead Food RA has developed a range of…
CONSUMERS LOOK AT FOOD
FOOD POLICY AND THE CONSUMER Consumers need more say about what goes into the food they eat. New foods, new processes and new technology all bring with them greater risks as well…
VERY LOW CALORIE DIETS
Fiona HunterVery low calorie diets, or more precisely, commercially prepared diets, which provide less than 600Kcals a day, are estimated to have been used by 7 million people throughout the…
ISSN:
0034-6659Online date, start – end:
1971Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Dr Vijay Ganji