Environmental Management and Health: Volume 6 Issue 3
Table of contents
Food and the environment
A.E. Bender, D.A. BenderIn less developed countries there are chronic food shortages andscarcity of arable land and water, coupled with increasing population.Widespread irrigation permits more intensive…
The British Nutrition Foundation’s role in nutrition education
Gill FineIn 1988 a curriculum audit by the British Nutrition Foundation(BNF) identified which subjects included food and nutrition in theirsyllabus. A framework for teaching food and…
Nutrition education for medical undergraduates
J.S. GarrowIn the past medical undergraduates have received nutritioneducation piecemeal – as part of courses in biochemistry,pharmacology, physiology, gastroenterology, etc. In clinical…
Nutrition in the curriculum for health‐care professionals
David A. BenderArgues that a substantial amount of nutrition should be included inthe curriculum for all health‐care professionals, including nurses,osteopaths, physiotherapists, podiatrists and…
Renewable, non‐polluting energy
A.E. BenderThe growth of population is outstripping our ability to preventirreversible degradation of the natural environment and continuedpoverty for much of the world. Discusses possible…
Why food research?
A.W. HolmesNew industries associated with food altered the face of the foodindustry in the 1950s. Food research has continued since then. Discussesthe Delphi and brainstorming and debate…
Food processing and the environment
S.H. Mardikar, K. NiranjanFood‐processing operations produce many varied types of wasteswhich include solid and liquid effluents and, to a much lesser extent,volatile organic compounds, e.g. refrigerants…
Activated sludge treatment of food‐processing wastewater with bioaugmentation: a comparative study
Howard H. Lo, Yung‐Tse HungEvaluates the effect of bioaugmentation on the activated sludgetreatment of food wastewaters including those containing potato, starch,sugar and milk. Parameters of study include…