Nutrition & Food Science: Volume 98 Issue 1

Food and nutritional intake at high altitude

J.S.A. Edwards, S.P.L. Travis, A.L. Dinmore

Individuals who ascend to altitude too rapidly invariably develop acute mountain sickness (AMS) although a high carbohydrate diet may lessen these symptoms. Specific questions…

Working in industry ‐ a personal view

Claire O’Brien

This brief article, based on a careers talk to postgraduate students, outlines the role of the nutritionist in industry, and some of the skills, responsibilities and qualities…

Children’s food choice

Lesley Douglas

Given free choice in a school cafeteria 12‐year‐olds were found to prefer foods which were high in fat and sugar. Their knowledge regarding differences between healthy and less…

Public concerns about general and specific applications of genetic engineering: a comparative study between the UK and Italy

Anna Saba, Anna Moles, Lynn J. Frewer

Public opinion regarding the application and development of genetic engineering is likely to be an important factor influencing the future development of the technology, and its…

Catering for older people in residential care homes

Susannah Read, Denise Worsfold

A nutritional analysis of the weekly menus from 24 residential homes was conducted and information gathered by questionnaire on the planning, preparation and service of meals. The…

A vegan food guide for vegans: a possible approach

Helen Lightowler, Jill Davies, Alan Long

Discusses the need for a food guide for vegans. Looks at the nutritional information and advice found in current popular vegan cookery books, including: sample menus; food…

Statistics for food science V: ANOVA and multiple comparisons (Part B)

John A. Bower

Describes multiple comparison procedures applied to three or more sample groups after ANOVA. Illustrates ANOVA applied to experiments with completely randomised design and…

Vitamin B6 ‐ update

David A. Bender

Reviews the recent Department of Health announcement on the safe intake of Vitamin B₆. This announcement is a landmark since it distinguishes between levels of nutrients taken as…