Nutrition & Food Science: Volume 89 Issue 4

POTENTIAL HEALTH BENEFITS OF FISH OILS

Essential fatty acid deficiency in animals is characterised by a poor rate of growth, an increased voluntary food intake and a scaly dermatitis. Linoleic acid (18:2n‐6) cures all…

A FISHY TALE

Cod liver oil is obtained from the livers of fish belonging to the species Gadus morrhua and other species within the family Gadidae. It is a completely natural triglyceride oil…

HEALTHY EATING — CATERERS' RESPONSE

The Manchester Polytechnic Food and Nutrition Unit organised a conference in February 1989 entitled The Response of the Catering Industry to the Challenge of Healthy Eating. One…

FAST FOOD — NUTRITIONAL ASPECTS

As we pointed out in our first article in the May issue, the fast food market in the UK is expanding rapidly, and new fast food products are continually appearing in the high…

CHIPS

Trading Standards Officers have no control over portion sizes of chips and these can vary widely. Fast food chains are able to sell relatively small portions to maximise their…

NEW LOOKS AT NEGLECTED LEGUMES

Peas and beans are traditional UK crops well suited to the British climate. Compared with cereals, legumes are capable of fixing nitrogen, and hence do not require nitrogen…

BREEDING A BETTER DUCK

There are two species of duck produced for the table: the common duck, Anas Platyrhynchos, which is the most popular and accounts for at least 95% of world production and the…

BE ON YOUR METAL

FOOD STUDIES WITH AN INTERNATIONAL FLAVOUR

The School of Food Studies at Humberside College of Higher Education (hopefully soon to be designated Humberside Polytechnic) has, over the years, worked with industry to develop…

FOOD FACTS