Nutrition & Food Science: Volume 93 Issue 1

HOME‐GROWN WHEAT: FACTORS WHICH AFFECT BREAD‐MAKING QUALITIES

Dhan Bhandari

Reviews the factors affecting bread‐making quality in UK wheat:condition; milling quality (endosperm quality, high flour yield and goodflour colour); water absorption; baking…

NMR Spectroscopy in Food Science

Ian J. Colquhoun

Introduces the principles of NMR spectroscopy. Food scientists havemade increasing use of this technology in recent years and the trend islikely to continue with the introduction…

Dietary and Nutritional Survey of British Adults: THE NEXT STAGE

Susan Lee

Gives a brief overview of the Dietary and Nutritional Survey ofBritish Adults, listing a few of the findings and some of the ways thatthe data have already been used within…

DANCING IN THE DARK: THE IMPLICATIONS OF TASTE FOR HEALTH PROMOTION

Louise M. McCorkindale

Suggests that sociological and social anthropological studies offood‐related behaviour can provide information that is the“missing link”, essential if nutritional health promotion…

What Do Nutritionists in Industry Do?

C.H.S. Ruxton, T.R. Kirk

Reports a market survey, investigating the role of nutritionistswithin the food industry, of 50 organizations by semi‐structuredtelephone interview. Results demonstrated a strong…

Women Vegetarians: LIFESTYLE CONSIDERATIONS AND ATTITUDES TO VEGETARIANISM

R.J. Neale, C.H. Tilston, K. Gregson, T. Stagg

Describes an in‐depth study of the attitudes to food, foodconsumption patterns and health of young vegetarian women (aged 15‐30).Studies women as the ratio of female to male…

Coffee, Caffeine and Health: The Real Story

Sophia Papadopoulos

Misconceptions about the health effects of coffee and caffeine arecommon, and, as only a tiny amount of published research ever reachesthe public eye, this is perhaps not…