Nutrition & Food Science: Volume 99 Issue 1


Table of contents

MAFF programme of research in support of dietary surveys

David H. Buss

This article briefly outlines the main objectives of the Ministry of Agriculture, Fisheries and Food (MAFF) programme of research in support of dietary surveys. It summarises the…


Is healthy eating only for the young?

Robert J.G. Connor

A survey of 12 residential homes assessed the nutritional balance of the meals selected and consumed by the elderly residents. With the increasing age of the population and the…


Colour and appearance of chilled mousse: a factorial study of ingredient and processing effects

Nazlin Imram

Investigates the effects of ingredients and processing procedure on colour and appearance properties of chilled dairy dessert products, namely mousse. Chilled mousse products were…


UK industry guidelines on nutrition labelling to benefit the consumer

Michèle Sadler

A three‐year consumer research programme, using both qualitative and quantitative techniques, was undertaken to assess whether additional voluntary nutrition information for…


Meat avoidance and the role of replacers

Heather McIlveen, Clare Abraham, Gillian Armstrong

Manufacturers are producing an extensive range of added value products which are formulated using meat replacers but which are designed to appeal to a wide range of consumers…


Food safety enforcement and the hospitality industry

Alan Adams, Stewart Morrell

A good relationship between the hospitality industry and environmental health officers is seen as essential if food poisoning statistics are to be improved in the future. A…

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  • Dr Vijay Ganji