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This paper aims to optimize the quantum of aonla pulp that could be mixed with guava pulp to make a nutritional rich fruit bar. The developed fruit bar will not only help in the improvement of processing value of both Guava and underused but highly nutritional Aonla but also serve the purpose of improvement in nutritional status of consumers.

Response surface methodology (RSM) using Box–Behnken design was used with the process variables as aonla and guava pulp ratio, PR (30:70, 40:60, 50:50); pectin concentration, PC (0, 0.15, 0.30%); and drying temperature, DT (50, 60, 70°C) for optimization of process conditions. The prepared mixed fruit leather was evaluated for physico-chemical, textural and sensory properties such as titratable acidity (TA), ascorbic acid content (AA), L value (lightness), cutting force (CF), taste and overall acceptability (OAA).

Second-order regression models fitted for TA, AA, L value (lightness), CF, taste and OAA were highly significant (P = 0.01) with the coefficient of determination (R² = 0.85). The TA and AA of mixed fruit bar increased whereas L value, CF, taste and OAA decreased with increasing level of aonla pulp in the blend formulation. The optimum process conditions for mixed aonla-guava bar with desirable characteristics were 40:60 (PR), 0.02% (PC) and 56°C (DT). The corresponding optimum values of TA, AA, L value, CF, taste and OAA were 1.00%, 164 mg/100 g, 50, 5066 g, 7.83 and 7.92, respectively. The design formulation and data analysis using RSM validated the optimum solution.

This paper demonstrates that optimum blending of aonla and guava pulp has improved the overall nutritional characteristics and acceptability of the final product. This will not only help in reducing the associated post-harvest losses but also encourage the cultivators/local processing industries by stabilizing the price during glut sea.

Maintaining an adequate nutritional state, important at all times, is never more so than during the dark days of Winter. The body reserves are then taxed in varying degrees of severity by sudden downward plunges of the thermometer, days when there is no sight of the sun, lashing rains and cold winds, ice, frost, snow, gales and blizzards. The body processes must be maintained against these onslaughts of nature — body temperatures, resistance against infections, a state of well‐being with all systems operating and an ability to “take it”. A sufficient and well balanced diet is vital to all this, most would say, the primarily significant factor. The National Food Surveys do not demonstrate any insufficiency in the national diet in terms of energy values, intake of vitamins, minerals and nutrients, but statistics can be fallacious amd misleading. NFS statistics are no indication of quality of food, its sufficiency for physiological purposes and to meet the economic stresses of the times. The intake of staple foods — bread, milk, butter, meat, &c., — have been slowly declining for years, as their prices rise higher and higher. If the Government had foreseen the massive unemployment problem, it is doubtful if they would have crippled the highly commendable School Meals Service. To have continued this — school milk, school dinners — even with the financial help it would have required would be seen as a “Supplementary Benefit” much better than the uncontrolled cash flow of social security. Child nutrition must be suffering. Stand outside a school at lunch‐time and watch the stream of children trailing along to the “Chippie” for a handfull of chip potatoes; even making a “meal” on an ice lollie.

In Great Britain, at the moment, the freezing of fruits and vegetables is on a small scale, being confined to one or two firms which are freezing vegetables, mainly peas, for hotels and restaurants. A certain amount of fruit is frozen by individual firms for their own use in catering or for further processing. As there are now, however, signs that a trade in frozen fruits and vegetables will be developed in this country, an account of this industry as it has developed in America and of the experimental work that has been carried out on the freezing of English fruits and vegetables seems opportune. In the large American cities practically every kind of fruit and vegetable can be obtained fresh at all times of the year. Nevertheless, the trade in frozen fruits and vegetables is established and expanding. Already 160,000,000 lb. are consumed annually. The fruits which find most favour and freeze best are peaches, raspberries, and strawberries. Raspberries freeze well in the dry form, but peaches and strawberries are best frozen in syrup; the strawberries may be whole or sliced. Among the vegetables, peas, spinach, lima beans, broccoli, cauliflower, asparagus, string beans, and a mixed pack of peas and carrots are frozen in large quantities.

Availability and access to food is a determinant of obesity. The purpose of this paper is to examine food availability within and outside of post-primary schools in Ireland.

Data on the internal school food environment were collected from 63 post-primary schools using questionnaires. The external school food environment for these 63 schools was assessed by mapping food businesses within 1 km of schools, using a Geographic Information System (GIS). Food businesses were categorised based on type of food sold.

A total of 68.3 per cent of schools had a canteen, 52.5 per cent had a small food shop and 37.1 per cent had a vending machine. A total of 32.7 per cent of schools reported selling chips (French fries) in their canteen while 44.2 per cent of schools reported selling energy-dense nutrient-poor foods in their school shop. Of the schools surveyed, there was an average of 3.89 coffee shops and sandwich bars, 3.65 full service restaurants, 2.60 Asian and other “ethnic” restaurants, 4.03 fast food restaurants, 1.95 supermarkets, 6.71 local shops and 0.73 fruit and vegetable retailers within a 1 km radius of the post-primary schools. Findings are presented by geography (urban/rural), disadvantage (Delivering Equality of Opportunity in School (DEIS)/non DEIS), gender (girls/boys/mixed) and food policy in place at the school (yes/no).

These data will facilitate schools working on the framework for Health Promoting Schools in Ireland.

This work can contribute to current discussions on restricting accessibility to certain foods and food premises for school children.

The study explores the internal and external school food environment. GIS have been used to link the external food environment to specific schools thus allowing a comprehensive analysis of the schools’ food environment. To the authors knowledge, this is the first time that both environments are explored simultaneously.

Australia grows all the fruits found in temperate zones and a large number which demand tropical and semi‐tropical conditions for their successful cultivation. Considerable sums of public money have been spent on irrigation to bring about closer settlement and to encourage intensive cultivation of fruit and other crops. The definition of “Jam” given in the official Regulations issued under the Food Laws of the Australian States is identical with the definitions which have been given by the dictionary compilers and cookery book writers in this country at times long before Australia was thought of as a potential source of fruit supply in any form. Jam is prepared in the factories in the various States in conformity with the existing health and food regulations in force in the particular State. Its fitness as an item of oversea export is a matter for the consideration of the Federal Authorities of the Commonwealth. In the State of Victoria a series of regulations under the State Health Act of 1928 were published in the “ Government Gazette ” of 15th August, 1930, and became operative one month later, unless it was otherwise specifically stated in the interval. They may be cited as the Food and Drug Standards Regulations, 1930. Part II. of these Regulations has to do with Food. Regulation 50, 4, a, says that jam or conserve is the product obtained by boiling some one kind of sound fruit with sugar. It shall not contain any added glucose, gelatine, starch or any other foreign substance except spices. Provided that the addition of permitted colouring to raspberry jam, strawberry jam, or plum jam shall not be deemed to be a contravention of these Regulations, and where such colouring is derived from fruit, declaration of such addition shall not be required. Regulation 10, 1, a and b, gives a list of permitted animal, vegetable and artificial colouring matters, but under the same Regulation when such colouring matters are added to a food product, there must be legibly and prominently displayed on the label the name of the colouring matter used, and if it be an artificial dye the number indexed in Rowe's Colour Index. Regulation 10, 5, a, defines marmalade as the product obtained by boiling sound citrus fruit or fruits with sugar. It shall not contain any added substance except glucose. Regulation 10, 6, a, defines a mixed jam as the product obtained by boiling two or more varieties of sound fruits with sugar. It shall not contain any vegetable substance other than that derived from fruits of the varieties designated in the label, except spices. It shall contain not less than 50 parts per centum of the variety of fruit named first in the label. It shall not contain any added glucose, gelatine, starch, or other foreign substance. Regulation 6, labels, 7 and 6 : These provide that the labels shall not contain any misleading statement or design concerning the quality or food value of the product, or any comment on or reference to any statement required by the Act or Regulations which would directly or by implication contradict, modify or qualify such statement.

The way of thought and vision and memory is that they often come upon you unexpectedly, presenting nothing new but usually with a clarity and emphasis that it all seems new. This will sometimes happen after a long period of indecision or when things are extremely difficult, as they have long been for the country, in most homes and among ordinary individuals. Watching one's life savings dwindle away, the nest‐egg laid down for security in an uncertain world, is a frightening process. This has happened to the nation, once the richest in the world, and ot its elderly people, most of them taught the habit of saving in early youth. We are also taught that what has been is past changing; the clock cannot be put back, and the largesse—much of it going to unprincipled spongers—distributed by a spendthrift Government as token relief is no answer, not even to present difficulties. The response can only come by a change of heart in those whose brutal selfishness have caused it all; and this may be a long time in coming. In the meantime, it is a useful exercise to consider our assets, to recognize those which must be protected at all costs and upon which, when sanity returns, the future depends.

At the passing of the Fair Trading Act, 1973, and the setting up of a Consumer Protection Service with an Office of Fair Trading under a Director‐General, few could have visualized this comprehensive machinery devised to protect the mainly economic interests of consumers could be used to further the efforts of local enforcement officers and authorities in the field of purity and quality control of food and of food hygiene in particular. This, however, is precisely the effect of a recent initiative under Sect. 34 of the Act, reported elsewhere in the BFJ, taken by the Director‐General in securing from a company operating a large group of restaurants a written undertaking, as prescribed by the Section, that it would improve its standards of hygiene; the company had ten convictions for hygiene contraventions over a period of six years.

This case is about Korean Air Lines’ innovative idea to adopt a policy of vertical integration in catering. Rather than out‐source its in‐flight catering, this airline has moved away from industry norms, and is doing its own thing – literally.

Smedleys Ltd v. Breed effectively disposes of Section 3 (3), Food and Drugs Act, 1955 as a defence in law in what nowadays constitutes the commonest source of all food prosecutions, viz., foreign matter in food. Their Lord‐ships' judgment is indeed a brilliant exposition of the law on the subject, but the result of their dismissal of the appeal can only be seen, as one of their number stated, that local authorities and magistrates for all practical purposes can ignore the subsection, and from the numerous reports of legal proceedings, this is what they have been doing for many years. It was resurrected in a case, similar in circumstance to that in Smedleys, a couple of years ago, in respect of a snail in black currant jam, in which the snail and black currants were identical in size and appearance.

Increasing obesity rates and health care costs have prompted worksites to investigate interventions to improve employee health. The purpose of this paper is to determine the effect of worksite cafeteria interventions on fruit and vegetable (F/V) consumption.

This review was guided by the preferred reporting items for systematic reviews and meta-analyses method. After a thorough literature search and screening process, 18 studies were included in the review. Data were extracted, and a risk of bias assessment was created for the primary studies. An un-weighted average was used to determine the overall ranking for each study.

There appears to be a moderately strong association toward a positive impact of cafeteria interventions to increase F/V consumption. Of the 18 studies in the review, 13 reported a statistically significant increase, one reported a significant decrease, three reported mixed results, and one did not assess a change in consumption.

Most of the data were self-reported and is subject to error. Furthermore, the heterogeneity of study design, method, and outcome measures among the studies warrants additional research with consistent methodology.

A positive impact on F/V consumption may be realized by the following techniques: price-point subsidies, point-of-purchase materials, and menu modification.

This new information on increasing F/V consumption in workplace cafeterias may improve employee health and reduce the risk of chronic disease.