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Article
Publication date: 1 April 1996

Claire E.A. Seaman

Features the Fast Food Diner software program produced by British Meat and aimed at teachers and pupils studying Food Technology at Levels 3 and 4 of the National Curriculum.

240

Abstract

Features the Fast Food Diner software program produced by British Meat and aimed at teachers and pupils studying Food Technology at Levels 3 and 4 of the National Curriculum.

Details

Nutrition & Food Science, vol. 96 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 April 1996

Claire E.A. Seaman

Discusses the potential uses of computers in the sensory evaluation laboratory. Suggests factors to be taken into consideration when designing a computer system for this…

1476

Abstract

Discusses the potential uses of computers in the sensory evaluation laboratory. Suggests factors to be taken into consideration when designing a computer system for this application.

Details

Nutrition & Food Science, vol. 96 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 May 1993

Claire E.A. Seaman, Alan H. Hughes, Charles E. Hinks and Doreen A. Parry

Describes the sensory evaluation techniques which have beendeveloped and their historical perspective. Outlines the uses to whichthe different sensory tests can be put…

Abstract

Describes the sensory evaluation techniques which have been developed and their historical perspective. Outlines the uses to which the different sensory tests can be put together with some of the limitations and practical advantages of each technique.

Details

Nutrition & Food Science, vol. 93 no. 5
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 August 1993

Claire E.A. Seaman, Alan H. Hughes, Charles E. Hinks and Doreen A. Parry

Reports on evaluation of the reliability and consistency with whichconsumers assessed roast beef L. dorsi by presenting duplicatesamples under standardized conditions in a

Abstract

Reports on evaluation of the reliability and consistency with which consumers assessed roast beef L. dorsi by presenting duplicate samples under standardized conditions in a sensory evaluation laboratory. Seven‐point hedonic scales were used, which were designed to assess flavour, tenderness, juiciness and overall eating quality. Results indicate that the samples were evaluated with very high levels of reliability and consistency, despite major differences in the eating qualities of the beef L. dorsi. Variation greater than ± 1 point on the hedonic scale was rare. While Quantitative Descriptive Sensory Profiling (QSP) provides detailed information on the eating qualities of foods, using panellists trained to identify small differences in specific foods, consumers may be used as sensory panellists to provide information on the likely impact on the consuming public. Under certain circumstances, consumers may also be a much more convenient choice for sensory panellists.

Details

British Food Journal, vol. 95 no. 8
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 April 1993

Claire E.A. Seaman and Terry R. Kirk

As the range of computer software available to nutritionistsincreases, choosing software becomes more complex and more important.Provides an overview of the types of…

Abstract

As the range of computer software available to nutritionists increases, choosing software becomes more complex and more important. Provides an overview of the types of software available and the uses to which that software might be put. Considers software in four broad groups: (1) wordprocessing packages; (2) data storage and statistical analysis packages; (3) nutritional analysis packages; and (4) educational packages. Considers the conditions under which different software packages are useful and gives examples of software from each group. Provides addresses for further information about the software packages described in the text. Much of the software available is designed for use with personal computers (PCs), mainframe computers or Apple Macintosh computers, but also studies nutritional software designed for use with an electronic personal organizer. A vast range of the available nutritional analysis software can be used on a PC or an Apple Macintosh, but a system which fits easily into a pocket, such as the Psion Personal Organiser, has certain advantages, especially for those researchers who wish to take a computer with them while collecting data.

Details

Nutrition & Food Science, vol. 93 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 December 1995

Claire E.A. Seaman

Introduces the Internet by way of a brief history of itsdevelopment and an outline of such areas of interest as: electronicshopping; food, wine and cookery information;…

628

Abstract

Introduces the Internet by way of a brief history of its development and an outline of such areas of interest as: electronic shopping; food, wine and cookery information; educational and advice services on nutritional matters, including forums for individuals to access information and even doctors to consult on health matters; and nutrition‐related software available on the Internet. Advises on practical difficulties new net users may encounter (e.g. software relevance and compatibility), and briefly reviews five recent books designed for novice net users.

Details

Nutrition & Food Science, vol. 95 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 June 1996

Claire E.A. Seaman

Features a nutrition package aimed at caterers, schoolteachers or others who want to evaluate the quality of school meals. The package can be used to evaluate either an

Abstract

Features a nutrition package aimed at caterers, schoolteachers or others who want to evaluate the quality of school meals. The package can be used to evaluate either an “average” diet from a series of menus which provide lunches for a school, or to assess an individual pupil’s diet over a period of at least five school days. SMAP can be used on any IBM or 100 per cent compatible PC.

Details

Nutrition & Food Science, vol. 96 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 April 1997

Claire E.A. Seaman

Looks at DietMaster, a major new nutrition and activity analysis package which is being marketed by Swift Systems in Surrey. DietMaster includes the full database…

273

Abstract

Looks at DietMaster, a major new nutrition and activity analysis package which is being marketed by Swift Systems in Surrey. DietMaster includes the full database published by the Royal Society of Chemistry and would be suitable for the professional nutritionist or dietitian or for students studying closely related subjects. As the package includes an activity analysis section, it would also be useful for those working in sports nutrition or weight loss. DietMaster is a competitor for MicroDiet and Comp‐Eat and, as such, will be of interest to many working in nutrition.

Details

Nutrition & Food Science, vol. 97 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 May 1994

Claire E.A. Seaman, Alan H. Hughes, Charles E. Hinks, E.A. Hunter and Doreen A. Parry

The fat content of beef is of considerable importance, bothnutritionally and in terms of its perceived effects on eating qualities.Several methods of evaluating the fat…

569

Abstract

The fat content of beef is of considerable importance, both nutritionally and in terms of its perceived effects on eating qualities. Several methods of evaluating the fat content of beef carcasses and beef longissimus dorsi were compared, including chemical assay of the fat content of beef L.dorsi, carcass measurements made in the slaughterhouse and the dissection of a sample rib joint. The reliability of techniques used to measure fat content is very important and it is critical that different techniques which are thought to estimate the same parameter, i.e. total fat content, should in fact produce comparable results. The results from this study indicate, however, that the measurements of carcass fat made at slaughter and dissection agree well, although much lower levels of agreement were achieved between the carcass fat measurements and the chemical determination of the fat content in the L.dorsi. Discusses possible reasons for this.

Details

British Food Journal, vol. 96 no. 4
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 December 1995

Claire E.A. Seaman

Software selection features a nutrition education package aimed atschoolchildren at Key Stage 2 or lower ability pupils. The software ismost likely to be of interest to…

180

Abstract

Software selection features a nutrition education package aimed at schoolchildren at Key Stage 2 or lower ability pupils. The software is most likely to be of interest to schoolteachers and is designed to be used on any Acorn using RISC OS 3.1 or later.

Details

Nutrition & Food Science, vol. 95 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

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