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Article
Publication date: 1 February 2002

Roy Ballam

Explains the new Taste of Success scheme, which aims to reward good work with food in UK schools. The scheme has been running since September 2001, is supported by Sainsbury’s…

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Abstract

Explains the new Taste of Success scheme, which aims to reward good work with food in UK schools. The scheme has been running since September 2001, is supported by Sainsbury’s, the Design and Technology Association, the British Nutrition Foundation and the Department for Education and Skills. It reviews the scheme’s operation, comprising an awards scheme for pupils to gain recognition of their practical food work, online resources to provide information on product development issues and manufacturing case studies and training sessions for teachers. To date, over 10,000 pupils from around the UK have taken part in the scheme.

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Nutrition & Food Science, vol. 32 no. 1
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 April 2003

Sara Stanner and Roy Ballam

This article provides a brief overview of the role of the British Nutrition Foundation (BNF). The Foundation is a charity set up in 1967 with the aim of promoting nutritional…

509

Abstract

This article provides a brief overview of the role of the British Nutrition Foundation (BNF). The Foundation is a charity set up in 1967 with the aim of promoting nutritional wellbeing by disseminating accurate information about diet and health. Unfortunately, many of the messages that the general public receive about diet and health are inconsistent and as such do not enable them to make positive changes to their dietary behaviour. The premature reporting of scientific findings in the media, particularly when these conflict with previous research, contributes to the confused messages and encourages the common perception of disagreement among scientists. The findings of any single study are unlikely to provide convincing evidence and any new research needs to be interpreted in the light of previous reports and any discrepancies addressed. One of the key roles of the Foundation is to independently review the totality of the evidence, to make a judgement about various dietary issues and to interpret the science in a format suitable for different audiences. Current work includes the provision of training and resources for teachers and health professionals and an information and consultancy service for consumers, the media, government and the food industry. Much of its work also involves producing literature and running conferences to disseminate up‐to‐date information about various nutritional topics to health professionals both in the UK and across Europe.

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Nutrition & Food Science, vol. 33 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 December 1996

Roy Ballam

Outlines the reasons for and development of the Guidelines on Education Materials Concerned with Nutrition published in July 1996 by the UK Government’s nutrition task force to…

382

Abstract

Outlines the reasons for and development of the Guidelines on Education Materials Concerned with Nutrition published in July 1996 by the UK Government’s nutrition task force to help achieve the Health of the Nation dietary targets. States that the guidelines should help food manufacturers develop appropriate education materials on diet and health issues. Lists the guidelines and a checklist used by the food technology unit.

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Nutrition & Food Science, vol. 96 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 April 1999

Wynnie Chan

With changes in the curriculum, science breakthroughs, consumer demands and the Government’s recent Green Paper on Our Healthier Nation, the British Nutrition Foundation’s…

594

Abstract

With changes in the curriculum, science breakthroughs, consumer demands and the Government’s recent Green Paper on Our Healthier Nation, the British Nutrition Foundation’s National Nutrition Education Conference entitled “Emerging issues for the next millennium” informed delegates about emerging issues in nutrition and education.

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Nutrition & Food Science, vol. 99 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 April 1970

By these we mean the parliamentary counsel responsible for drafting the many statutes and statutory instruments of every kind, against whom there has been much criticism in recent…

Abstract

By these we mean the parliamentary counsel responsible for drafting the many statutes and statutory instruments of every kind, against whom there has been much criticism in recent years for the mass of indigestible legislation, a little of it almost incomprehensible, inflicted on society generally. What prompts us to return to the subject, after so recently castigating it as “hurry scurry” law, is the Labelling of Food Regulations, 1970. Not that this particular measure is anything but good, but looking at it, one cannot help wondering what was the purpose of the 1967 Regulations; a useless exercise in law‐making, since they will never come into force, being precipitately revoked by the new ones. Nor does it seem to have been hurried legislation, since it followed the reports of the Food Standards Committee after a lapse of several years. However, instances in which measures have been rushed through the legislative process, to prove subsequently inadequate, perhaps unworkable in parts, and sometimes completely disastrous, are multiplying during the life of the last Parliament. This may not always be the fault of the ligislature, for sometimes a new problem emerges or grows so rapidly that the law cannot keep up with it; then there is excuse for measures being rushed through to cope.

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British Food Journal, vol. 72 no. 4
Type: Research Article
ISSN: 0007-070X

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