Table of contents
ZINC, IRON AND FOLIC ACID
Susan SouthonInterest in nutrition has shifted away from the isolated concern with the individual nutrient to the interaction between and among nutrients. Examples of interactions among…
DIETETICS IN THE COMMUNITY
Jacky BurnettAll dietitians working for the National Health Service within the community are graduates with a state registration in dietetics (SRD). The British Dietetic Association is our…
FOR WHAT WE ARE ABOUT TO RECEIVE
Leslie R ParkesMeeting the needs of the chilled ready‐meal market calls for a fine balance to be struck between preserving ‘fresh’ taste and avoiding microbial growth risks. Leslie R Parkes…
SEALE HAYNE
This faculty is meeting the needs of the food industry for well qualified graduates with practical skills
DIABETES AND ITS DIETARY MANAGEMENT
Azmina GovindjiDiabetes mellitus is a condition in which the level of sugar (glucose) in the blood is too high. Blood glucose is normally carefully controlled by a hormone, insulin, which is…
THE EDUCATED STOMACH
According to a Vitamin Information Service survey carried out between 1989 and 1990 among 491 students from six UK universities, many self‐catering male students in their first…
SELENIUM: A VITAL NUTRITIONAL ELEMENT
Ivan SharmanInterest has recently centered on selenium in the diet. Ivan Sharman PhD, FRSC, describes its discovery, its association with vitamin E, its likely role and dietary sources of the…
WHAT DID WE EAT?
The most detailed survey ever undertaken of the diet and health of adults in Great Britain has recently been published by the Government
FOOD FACTS
Changes in eating habits and consumer expectations of food will increase the use of food additives. This is the conclusion drawn from a survey of the American market by The…
ISSN:
0034-6659Online date, start – end:
1971Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Dr Vijay Ganji