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Article
Publication date: 1 June 2000

Paul Amuna, Francis Zotor, Sam Sumar and Yvonne Tswelelo Chinyanga

The weaning period is a crucial stage in the growth and development of the infant and child. The timing of weaning, the choice of foods, their methods of preparation, and…

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1131

Abstract

The weaning period is a crucial stage in the growth and development of the infant and child. The timing of weaning, the choice of foods, their methods of preparation, and how weanlings are fed, all affect the outcome. The commercial preparation of weaning foods and the fortification of some traditional foods are seen by some as the most sustainable and cost‐effective means of alleviating micronutrient deficiencies among infants and children. This may be true in industrialized countries, but the same cannot necessarily be said of poor, developing countries. Demonstrates that, even in poor communities, it is possible to combine scant food resources in a cost‐effective way to formulate multimixes which would meet energy, protein and micronutrient needs, without fortification. Proposes that such approaches can be used in community nutrition education programmes to help reduce childhood malnutrition and in emergency feeding programmes.

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Nutrition & Food Science, vol. 30 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 April 1999

Sandra Mutuma, Paul Amuna, Heema Shukla and Sam Sumar

Describes chromium’s importance in nutrition and health, pinpointing its sources in diets and facts about its absorption in humans. Outlines the body’s ability to store…

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876

Abstract

Describes chromium’s importance in nutrition and health, pinpointing its sources in diets and facts about its absorption in humans. Outlines the body’s ability to store chromium and the function of the element. Reports on current recommendations of safe and adequate levels of intake. The symptoms of chromium deficiency are discussed as are the toxic effects of too high an intake. Concludes with recommendations for required further research.

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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 December 1998

Owen P. Fraser and Sam Sumar

Covers the quantitative and qualitative aspects of micro‐organisms present in fish and the factors which affect sea food quality. Several methods can be employed to…

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2461

Abstract

Covers the quantitative and qualitative aspects of micro‐organisms present in fish and the factors which affect sea food quality. Several methods can be employed to counter deterioration ‐ low temperature, storage, dehydration, canning, modified atmosphere, packaging, irradiation and chemical or biological preservatives.

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Nutrition & Food Science, vol. 98 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 February 2001

Sam Sumar and Michael Trevan

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119

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Nutrition & Food Science, vol. 31 no. 1
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 August 1996

Carole Crockett and Sam Sumar

The use of plastic as packaging material has been increasing at an exponential rate with time over the past decades. After use, most of the plastic waste has traditionally…

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938

Abstract

The use of plastic as packaging material has been increasing at an exponential rate with time over the past decades. After use, most of the plastic waste has traditionally been disposed of into landfills, which in turn have led to serious environmental concerns, but landfill sites are decreasing. Discusses options such as recycling and reuse of post‐ consumer plastics, which may contribute to solving these environmental problems and touches on relevant European legislation.

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Nutrition & Food Science, vol. 96 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 October 1998

Owen Fraser and Sam Sumar

Presents the compositional and spoilage changes in fish ‐ useful for determining the freshness for eating. Chemical and microbiological methods are focused on. Breakdowns…

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1177

Abstract

Presents the compositional and spoilage changes in fish ‐ useful for determining the freshness for eating. Chemical and microbiological methods are focused on. Breakdowns in chemical components lead to detectable changes ‐ odour, flavour and texture. Changes to the fats, protein, nucleotides, non‐protein nitrogen compounds and enzymes are examined. These means are more valid when dealing with preserved and frozen fish and can give accurate assessment as to fish quality.

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Nutrition & Food Science, vol. 98 no. 5
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 August 1994

Jill Davies, Tom Coultate and Sam Sumar

Emphasizes the importance of dietary intake in relation to nutritionalstatus and health. Highlights sources of nutritional information. Issuesdiscussed include: health…

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1638

Abstract

Emphasizes the importance of dietary intake in relation to nutritional status and health. Highlights sources of nutritional information. Issues discussed include: health foods; dietary supplements; natural extracts; probiotic foods; neutriceuticals; healthy image foods; individual nutrients; food groups and food mixtures. The key message is that foods can be grouped and sensible meal planning based around this. Mentions difficulty of translation of nutritional facts, but gives down‐to‐earth solutions. Recommends supermarket leaflets.

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Nutrition & Food Science, vol. 94 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 June 1996

Carole Crockett and Sam Sumar

First part of an article which focuses on the use of plastics as packaging material. This use has been increasing at an exponential rate with time over the past decades…

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1275

Abstract

First part of an article which focuses on the use of plastics as packaging material. This use has been increasing at an exponential rate with time over the past decades. After use, most of the plastic waste traditionally has been disposed of into landfills which in turn have led to serious environmental concerns. Landfill sites are decreasing. Discusses options such as recycling and reuse of post consumer plastics which may contribute to solving these environmental problems. Also discusses relevant European legislation.

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

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Article
Publication date: 1 October 1997

Sam Sumar and Hanaa Ismail

Looks at the problems relating to iodine deficiency disorders and examines in depth the various aspects of iodine, considering its history, properties and sources. Notes…

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1227

Abstract

Looks at the problems relating to iodine deficiency disorders and examines in depth the various aspects of iodine, considering its history, properties and sources. Notes the importance of iodine in nutrition and health and focuses on goitre as the most familiar iodine disorder. Considers various methods of assessment and detection of iodine deficiency and outlines geographical areas where iodine deficiency disorders are most prevalent.

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Nutrition & Food Science, vol. 97 no. 5
Type: Research Article
ISSN: 0034-6659

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