Nutrition & Food Science: Volume 94 Issue 4


Table of contents

Eat Well Is the Message for the Nation

Dilys Wells

Looks at recommendations from COMA regarding gains to improvements incardiovascular diseases. Advertising is seen as having an importantinfluence on this. Fat reductions in the…


Pyramid or Plate? : The Development of a National Food Guide for the UK: A Preliminary Article

Paula Hunt, Mike Rayner, Sue Gatenby

A National Food Guide (NFG) for the UK will enable all nutritioneducators to use the same vehicle for conveying food and healthmessages. The public will, thus, receive a…


Food Industry Responses to the Health of the Nation

David P. Richardson, Johanna M. Hignett, Jacqueline Inman

Discusses the Eat Well Action Plan, devised by the Nutrition Task Force,which was published in 1994, to help achieve the Health of the Nation′stargets on diet and health. The food…


Factors that Affect Food Choice

Anne Keane, Anna Willetts

Calls to adopt a healthier diet are a key part of current healthpolicies. Argues, however, that what people eat is more than a matter ofnutritional value. While economic…


Factors Influencing Food Choice among Ethnic Minority Adolescents

Nasira Sheikh, Jane Thomas

The Asian diet has been implicated in a number of diseases such ascoronary heart disease (CHD), non‐insulin dependent diabetes myelitis(NIDDM), rickets and anaemia. It has also…


Nutrition and Health Issues: Expert Opinion – in Harmony or Disagreement?

Michael Kipps, Anita Eves, Carol Noble, Alex Noble

The media often portrays nutritional opinions to be in disagreement inrelation to the links between diet and health. As part of a largersponsored study, the authors had the…


Food and Nutrition Update: Nutritional Perspectives for the Quality Diet

Jill Davies, Tom Coultate, Sam Sumar

Emphasizes the importance of dietary intake in relation to nutritionalstatus and health. Highlights sources of nutritional information. Issuesdiscussed include: health foods;…


The Chemistry of Pastry Products

David Patient

Looks at the most commonly occurring types of pastry and theirpreparation. Puff pastry is used mainly for pie tops and vol‐au‐ventcases and shortcrust is used widely for sweet and…

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  • Dr Vijay Ganji