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Article
Publication date: 1 October 1997

Sigrid Gibson

Children’s diets tend to be higher in sugars than those of adults, and parents often associate sugar with obesity. Contrary to this hypothesis, surveys of various age…

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Abstract

Children’s diets tend to be higher in sugars than those of adults, and parents often associate sugar with obesity. Contrary to this hypothesis, surveys of various age groups all tend to show an inverse relationship between sugars and body mass index (BMI). In the latest National Diet and Nutrition Survey of children aged 11/2 to 41/2 years, children with the lowest sugar intakes, or whose diets were lowest in biscuits and cakes, or table sugar and preserves, had the highest BMI. Over‐emphasizing the avoidance of sugars may, paradoxically, be counterproductive in preventing obesity. Due to the phenomenon known as the sugar:fat see‐saw, a diet low in sugars tends to be proportionately high in fat. It is concluded that there is little justification in limiting NME sugars to 10 per cent of energy, for the avoidance of obesity.

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

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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.

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

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Article
Publication date: 1 October 1994

Anita Eves, Sigrid Gibson, David Kilcast and David Rose

Reports a study in which a structured questionnaire was used to elicitthe attitudes and knowledge of 451 women (18‐35 years), 217 dieters and234 non‐dieters to nutritional…

1104

Abstract

Reports a study in which a structured questionnaire was used to elicit the attitudes and knowledge of 451 women (18‐35 years), 217 dieters and 234 non‐dieters to nutritional issues. It included questions on frequency of reading labels, attitudes to and likelihood of buying products labelled with qualitative terms, and understanding of nutritional terms. Data were analysed to determine differences between dieters and non‐dieters. Dieters were significantly more likely to read labels, and gave more priority to “low in calories”. Both groups most often ranked “no additives” as most important. “Calories” and “fat” were most often associated with “fattening”, but “energy” and “joule” were less widely recognized. Dieters recognized more energy‐related terms. Significantly, more dieters knew that fat has more calories than sugar, but the majority of both groups thought saturated fatty acids had more calories than polyunsaturated fatty acids. Results indicate dieters to be slightly more knowledgeable, but that confusion remained over a number of issues.

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Nutrition & Food Science, vol. 94 no. 5
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 February 1999

David H. Buss

This article briefly outlines the main objectives of the Ministry of Agriculture, Fisheries and Food (MAFF) programme of research in support of dietary surveys. It…

333

Abstract

This article briefly outlines the main objectives of the Ministry of Agriculture, Fisheries and Food (MAFF) programme of research in support of dietary surveys. It summarises the current portfolio of projects, then discusses in more depth the six projects being undertaken on further analysis of data from government dietary surveys, drawing on papers presented by the researchers at the annual meeting of this programme in London on 2 June 1998.

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

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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.

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

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