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A brief update is provided of the new EC proposals for nutrition labelling.

Breakfast is often considered the most important meal of the day and its consumption has been linked with aspects of health, such as nutrient intake and cognitive powers. Aims to review some of the literature on the subject and present new data on breakfast consumption patterns from the authors′ dietary survey of Scottish schoolchildren. Frequency of breakfast consumption and type of breakfast chosen was investigated in boys and girls in low and high socio‐economic groups. Few children missed breakfast and the most popular choice was ready‐to‐eat (RTE) breakfast cereal. Children from the low socio‐economic group tended to favour bread or toast. Differences in nutrient intake between RTE cereal eaters and the rest of the group were found and it was concluded that, although the dietary intake of this former group appeared more favourable, further research was required to establish a more definite causative effect.

Presents new data comparing the nutrient content of school meals to proposed standards and showing the contribution of school meals to the overall diet of seven to eight‐year‐old children. School meals contributed 24 per cent of daily energy intake and 17 to 35 per cent of daily nutrient intake but compared unfavourably to the proposed standards, being too low in certain micronutrients and too high in percentage energy from fat. However, since the overall diets of the children were deemed satisfactory, it was concluded that standards were not necessary for energy and the majority of nutrients. A targeted approach, recommending suitable levels for nutrients of particular concern, was suggested as a more viable option.

Previous studies have shown high levels of self‐reported nutrition label use, yet when tested consumers have difficulty in using label information effectively. Using verbal protocol analysis, this study explored nutrition label use directly, identifying the tasks consumers actually undertake, and how these are used to inform choice. The implications of the findings for labelling policy and nutrition education are discussed.

Nutrition labels are seen as offering the potential to educate consumers about healthy eating and to encourage and enable them to make healthy food choices. This study used verbal protocol analysis, a method new to food choice research, to examine which parts of the nutrition label are currently used by consumers when shopping “normally” and for “healthy” foods. The implications of the findings for nutrition educators are discussed.

Reports a market survey, investigating the role of nutritionists within the food industry, of 50 organizations by semi‐structured telephone interview. Results demonstrated a strong commitment to nutrition input in areas such as product development and marketing: 80 per cent of the organizations surveyed currently employed at least one nutritionist. Concludes that the role of the nutritionist in this relatively new area is increasing in importance.

The number and proportion of older people in the UK are increasing and it has been found that this population segment is a nutritional risk group. Food choice research and health promotion reports have sought to identify the influences on diet and the food retailing sector has been found to particularly impact upon older people. Low income, poor mobility and an inability to access food shops disadvantage many. This paper considers the food shopping experiences of older consumers by identifying, through critical incident technique, positive and negative aspects of the food shopping activity. A total of 120 interviews were conducted and 248 incidents collected from people aged 60/65+ in various locations in Scotland. Content analysis produced eight primary categories and 22 sub‐categories of key elements in the shopping experience. The main factors that contribute to the quality of the shopping experience were merchandise related, retail practices and staff issues. The internal store environment, accessibility, external shopping environment and personal factors were also identified and featured both positive and negative incidents, with social aspects only having positive incidents.

The emergence of intrastate conflicts has not only laid bare the limitations of ‘liberal peace’ strategies but has also raised questions on the utility of such ‘top-down’ strategies in societies that use traditional methods for conflict resolution and transformation. Such limitations in liberal peace strategies have also generated interest in the utility of traditional conflict resolution and transformation methods, especially in the Global South. Using Volker Boege's framework of traditional conflict transformation and employing case studies from Papua New Guinea (PNG), Rwanda and Timor-Leste, this chapter argues why traditional methods of conflict resolution and transformation still bear relevance in societies where culture and custom play an important role in social harmony and peace. By discussing these cases and using the lessons learnt from their discussion, the chapter concludes that even with their apparent utility and use in ‘hybrid’ models of peace, such traditional methods should be employed with care and after understanding of various social, cultural and historical variables.

Recent interest in nutrition has provoked the use of this subject in the labelling and marketing of food products. Current legislation and guidelines pertaining to this area are examined. The importance of nutritional labelling and claims, in supporting efforts by health education staff in promoting nutrition awareness, is described.

Kirk discusses the history and development of the library instruction movement and of the Association of College and Research Libraries’ Instruction section, especially in relation to course‐related instruction as practiced at Earlham College. He reflects on the context, content, methods and terminology of course‐related instruction over the past 25 years.