Search results

1 – 10 of 25
Article
Publication date: 1 April 1998

Margaret Ashwell

Summarises the reasons behind the formation of a network and support group for self‐employed nutritionists (SENSE). Discusses the pros and cons of self‐employment, and…

171

Abstract

Summarises the reasons behind the formation of a network and support group for self‐employed nutritionists (SENSE). Discusses the pros and cons of self‐employment, and shows how the formation of SENSE is one way in which a con can be turned into a pro. Gives points of contact for potential members and users of the services that SENSE members offer.

Details

Nutrition & Food Science, vol. 98 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 October 2005

Margaret Ashwell OBE

To outline the benefits of the ratio of the waist to height ratio (WHTR) and its graphical representation in the Ashwell® shape chart for the assessment of the health…

2752

Abstract

Purpose

To outline the benefits of the ratio of the waist to height ratio (WHTR) and its graphical representation in the Ashwell® shape chart for the assessment of the health risks of obesity. To show that it has potential to be used in all ethnic groups and in adults and children.

Design/methodology…/approach

A review of the benefits and limitations of the use of some different anthropometric measures to assess the health risks of obesity. Those covered are the body mass index (BMI), the waist to hip ratio (WHR), the waist circumference (WC) and the waist to height ratio (WHTR).

Findings

Waist to Height Ratio (WHTR) has the potential to be globally applicable to different ethnic populations and to children as well as adults. Further validation, particularly of the suggested boundary values of 0.5 and 0.6, as used within the Ashwell® shape chart to indicate different levels of risk, is required.

Originality/value

This is the first paper to summarise the accumulating evidence for the benefits of using WHTR and the Ashwell® shape chart to assess health risk.

Details

Nutrition & Food Science, vol. 35 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 December 2004

Sigrid Gibson and Margaret Ashwell

The purpose of this paper is to decide whether consumption of red and processed meat is associated with iron intakes and/or iron status among young people in Britain. Data…

Abstract

The purpose of this paper is to decide whether consumption of red and processed meat is associated with iron intakes and/or iron status among young people in Britain. Data from The National Diet and Nutrition Survey: Young People Aged 4‐18 Years was used. A total of 1,169 respondents completed a seven‐day weighed dietary record and provided a blood sample for iron status. Supplement‐users were excluded. RPM was defined as all red meat, meat products and offal excluding white meat. Found that, among girls, iron intakes were low but RPM was not associated with iron intake; boys were less prone to low iron intakes. Opines that low consumption of red meat has adverse implications for iron status. Dietary advice needs to emphasise the importance of bio‐available iron sources (such as meat) as well as other factors that increase iron bioavailability.

Details

Nutrition & Food Science, vol. 34 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 March 1993

Margaret Ashwell

To most readers of Nutrition and Food Science, “McCance and Widdowson” is the name of the book they will reach for when they need to, say, compare the protein content of a…

Abstract

To most readers of Nutrition and Food Science, “McCance and Widdowson” is the name of the book they will reach for when they need to, say, compare the protein content of a cheese sandwich and a sausage roll. The Chemical Composition of Foods was first published in 1940 and even now in its fifth edition it is still very much the “bible” for nutritionists, food scientists, dietitians and many others.

Details

Nutrition & Food Science, vol. 93 no. 3
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 1 February 1975

Margaret Ashwell

In this shortened version of Dr. Ashwell's paper, evidence that a genetic ‘tendency to fatness’ could exist is examined and possibilities which might account for the…

Abstract

In this shortened version of Dr. Ashwell's paper, evidence that a genetic ‘tendency to fatness’ could exist is examined and possibilities which might account for the weight gaining potential of an individual are suggested

Details

Nutrition & Food Science, vol. 75 no. 2
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 1 April 1975

Margaret Ashwell

You probably think that the slimming market is something which belongs to the latter half of the twentieth century. Yet Allan's Anti‐Fat was advertised to our fat…

Abstract

You probably think that the slimming market is something which belongs to the latter half of the twentieth century. Yet Allan's Anti‐Fat was advertised to our fat predecessors as long ago as 1878. It was a ‘concentrated fluid extract of sea lichens’ that prevented the body from converting food into fat. This was an American concoction, but we British were no better. Dr. Grey's Electric Fat Reducing Pills were advertised in the ‘Illustrated Sporting and Drama News’ of 1893. These were capable of ‘rapidly and quite safely dissolving superfluous fat, permanently curing corpulency, and improving the general health and figure’. He even kept a ‘special preparation for Army, Naval and Hunting Men, Farmers Jockeys and stubborn cases that have resisted other treatment’. It almost sounds as if the upper classes were ‘allowed’ to have a better class of fat! Leeches were once the doctor's stand by for most diseases and obesity was an obvious case for their use. The leeches got fatter while the patient got thinner!

Details

Nutrition & Food Science, vol. 75 no. 4
Type: Research Article
ISSN: 0034-6659

Content available
Article
Publication date: 1 February 1999

Margaret Ashwell

276

Abstract

Details

Nutrition & Food Science, vol. 99 no. 1
Type: Research Article
ISSN: 0034-6659

Content available
Article
Publication date: 1 February 2004

Margaret Ashwell

807

Abstract

Details

Nutrition & Food Science, vol. 34 no. 1
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 1 December 1997

Margaret Ashwell

Briefly outlines the main objectives of the Ministry of Agriculture, Fisheries and Food (MAFF) research programme on optimal nutrition status. Summarizes the project…

262

Abstract

Briefly outlines the main objectives of the Ministry of Agriculture, Fisheries and Food (MAFF) research programme on optimal nutrition status. Summarizes the project portfolio and lists recent, current and future research topics in the programme. Also looks at future plans in the light of the major nutrition review of MAFF‐funded research in 1996 and the research requirements requested that will take the programme into the next millennium.

Details

Nutrition & Food Science, vol. 97 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 April 1977

Margaret Ashwell

The opening paragraph of Report on Obesity published by the DHSS and the MRC stresses the importance of obesity. “We are unanimous in our belief that obesity is a hazard

Abstract

The opening paragraph of Report on Obesity published by the DHSS and the MRC stresses the importance of obesity. “We are unanimous in our belief that obesity is a hazard to health and a detriment to well‐being. It is common enough to constitute one of the most important medical and public health problems of our time, whether we judge importance by a shorter expectation of life, increased morbidity or cost to the community in terms of both money and anxiety.”

Details

Nutrition & Food Science, vol. 77 no. 4
Type: Research Article
ISSN: 0034-6659

1 – 10 of 25