Nutrition & Food Science: Volume 96 Issue 1


Table of contents

Protective effects of fruits and vegetables in the diet

Gary Williamson

The current recommendation of the World Health Organisation is to eat five portions of fruit and vegetables per day for optimal health. This is the result of a large body of…


Shopping for health ‐ food for thought: a programme in public health promotion

Carolyn Paton, Fiona Smith, Joan Fraser, Andrina E. McCormack

Outlines a health promotion programme run in conjunction with a local Asda supermarket in Ayr. The event focused on the store itself. Community dietitians were available for…


It pays to look after your bones!

Emma J.E. Jenkins, Carol Jones

Osteoporosis, defined as abnormally low bone density, results in increased risk of fractures with consequent increase in morbidity and mortality. An important determinant of…


Resistant starch

I.T. Johnson, J.M. Gee

Resistant starch is that fraction which escapes digestion and absorption in the small intestine of healthy individuals. Recent studies have focused attention on the origin and…


Dieting ‐ are nutritional requirements satisfied?

Anita Eves

Diets, notably diets aimed at weight reduction, appear regularly in women’s general interest magazines. Recently there has also been an increase in publications aimed at health…


Garlic ‐ a panacea for health and good taste?

John I. Ahmad

Garlic (Allium sativum L) is becoming increasingly popular as an important component in the culinary vocabulary of the cooks in this country. Humans are known to have consumed…


Sensory analysis and the food industry: can computers improve credibility?

Heather McIlveen, Gillian Armstrong

The potential value of sensory analysis has often been undermined in the food industry, where results tend to be viewed with scepticism. In reality, however, various forms of…


Chemistry in the kitchen: fish and fish products

Peter Bayliss

Reviews the characteristics of differing fish types along with their structure, composition and quality. Examines organoleptic changes associated with microbial, oxidative and…

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  • Dr Vijay Ganji