bluuebunny/crossref_metadata_2025 huggingface dataset:
Nutrition and Community Health
Authors: Pawan Gaston , Anne Pawan Mrs.
Published: March 2008

Nowadays more attention is being paid to nutrition. To some extent this has been stimulated by the popular press who have been ahead of the academic and research workers in giving nutrition information to the public. In recent years, for example, the press has been largely responsible for promoting interest in dietary fibre. Before this, only health food enthusiasts were concerned. Now their interest is shared by many doctors and a considerable amount of research into the importance of dietary fibre has been carried out. Another topic widely reported in the press is fluoridation of water supplies. This has also created a great deal of interest among the general population. Although many people, including most dentists, favour the addition of fluorine to the level of one part per million (ppm) in areas where none exists naturally, indiscriminate use of fluorine can lead to other problems. High fluorine levels of up to twelve or fifteen ppm can cause fluorosis and even lower levels of five to six ppm can lead to unattractive mottling of the teeth.
The Aquarian system
Authors: Finch Irene
Published: March 2008

Nutritionists work out the nutrient and fibre content of each food but most people need a quick and simple system for everyday meal planning. With a good system, children who know very little ‘real’ nutrition can still produce nutritionally sound meals, at least if they also broadly follow the standard eating patterns of our culture.
Nutrition education—a caterer's point of view
Authors: Pesek John
Published: March 2008

Somewhere between these two statements lies the reality of the situation. The first statement is a typical example of the prevailing myth amongst some members of our society, that there is always someone else responsible for almost anything in their lives. Thanks to this mentality it is not surprising to find a belief amongst these people that if they eat out, the caterer will be responsible not only for producing a tasty meal at a reasonable price, but that this meal will contain the exact nutritional value needed by each individual guest. The second statement omits the variety of ways a caterer does have to influence his customer in making his choice: by special menu offers, tent cards, personal recommendations, visual displays, to name a few.
The dietitian in nutrition education
Authors: Pawan Anne E.
Published: March 2008

The work of dietitians in community health has been described elsewhere. This short article shows some ways in which dietitians participate in the nutrition education of the public. The dilemma for the district dietitian is to determine priorities in the provision of an integrated nutrition and dietetic service within a National Health Service district.
The food industry's responsibility
Authors: Lines Arthur A.
Published: March 2008

The successful manufacturer of consumer goods has a market orientation.
Ripening of fruit and vegetables
Authors: Rhodes M.J.C.
Published: March 2008

The terms ripeness and maturity, when applied to fruit and vegetables, are often difficult to define. They relate to the time at which the commodity is in the appropriate state for harvesting and for eating. Although the extremes of under‐ripeness and over‐ripeness are fairly easily defined, exactly when the ripe state is achieved between these two extremes is to some extent subjective and, in the case of a fruit like the tomato, may depend on the degree of sweetness or acidity an individual may find attractive. In fruit during ripening there is a well coordinated series of changes in the composition of the fruit which lead from the unripe to the ripe condition and which give obvious changes in colour, texture, taste and aroma which are readily perceived by the senses. With vegetables, however, there are no obvious changes of this type and maturity is exceedingly difficult to define. However, there are changes in the chemical and physical structure of vegetables during the maturation period and, although these are of a subtle nature, they can affect the quality of the vegetables as food.
Pass the mustard
Authors: Gunston David
Published: March 2008

Crosby Gaige, world famous expert on spices, used to call them “aromatic substances that make dumb dishes eloquent”. None of all the many dozens of spices known to man for centuries fills this description better than mustard, chosen condiment of the Western world, and Britain's only spice.
Helping them to help themselves
Authors: Miller Susanna , Shreeve Gavin
Published: March 2008

The world's most extensive disease is malnutrition. Yet although the antidote, good and adequate food, is available in huge surplus mountains in the West, those suffering from this disease of poverty must go without.
Using food tables
Authors: Paul BSc Alison , Southgate PhD D.A.T.
Published: March 2008

Alison Paul BSc (Nutrition) and D. A. T. Southgate PhD discuss the limitations and use of food composition tables. This is the second of two articles to mark the publication of the fourth revised edition of McCance and Widdowson's The Composition of Food.
Meat tenderisers
Authors: Thorne Stuart
Published: March 2008

A number of methods are used, or have been proposed, for improving the tenderness of otherwise tough meat. Of these, preparations containing proteolytic enzymes to break down meat proteins are the most widely used. They do work but they cannot turn cowheel into fillet and they cannot imitate adequately the subtle post‐mortem changes that naturally produce top quality meat.
Teaching nutrition in schools
Authors: Finch Irene
Published: March 2008

It has been suggested that there are two aspects to nutrition teaching, information and motivation, and that while we are succeeding at present with one, we are failing with the other. But there are also indications that teaching of information could be improved. Surveys show that general nutrition understanding is poor and that nutrition ideas carry little conviction: they may be ‘brought out on Sundays’, but are not really much used by housewives unless they coincide with folk ideas such as those setting a high value on meat or milk.
Keeping quality of fruit and vegetables
Authors: Rhodes Michael
Published: March 2008

Fruit and vegetables after harvest remain in a living state; they respire using the reserve carbohydrates and organic acids and are capable of enzyme interconversions of their constituents. Processes like ripening continue after harvest but, because the harvested commodity has only a limited supply of reserve carbohydrate and is removed from its normal source of water, premature senescence and wilting may be promoted. The harvested commodity is susceptible to mechanical damage which can lead to bruising and a combination of senescence and damage can give increased susceptibility to fungal and bacterial rotting. The browning reaction which results when fruits or vegetables are bruised or cut is due to the action of the enzyme polyphenoloxidase on phenolic compounds producing quinones which then polymerise to produce the familiar brown or black pigments. Post‐harvest treatments are designed to minimise these deleterious effects while controlling processes such as ripening so that the commodity can be sold in the optimal condition.
Dietary goals for the UK
Authors: Whitehead R.G.
Published: March 2008

Recently major food and nutrition recommendations were made by the House of Commons Expenditure Committee on Preventive Medicine. The principle responses were contained in a subsequent government White Paper.
Sensible British dietary goals
Authors: Pyke Magnus
Published: March 2008

In volume 17 of the World Review of Nutrition and Dietetics published in 1973 there is a paper by S.C. Hsu which gives details of the changes that took place in the diet and the nutritional status of the population of Taiwan between 1960 and 1970. During the course of this decade enormous improvements were achieved in agricultural productivity leading to a major increase in the amount of food available to the population. Detailed studies of the diet which the people ate and of their nutritional status enabled an assessment of changes on the public health to be made. At the beginning, the weight and stature of the children were less than at the end and, whereas in 1960 riboflavin deficiency in the adult population, indicated by the presence of angular stomatitis, was observed in 78 per cent of the men and women examined, by 1970 the figure had fallen to 17 per cent. A number of other signs were observed showing that as the food supply of the island gradually improved, undernutrition, anaemia and vitamin deficiency became less common in parallel. On the other hand, by 1970, heart disease ranked first among the causes of mortality whereas it had been fourth in the 1950's and the incidence of gout showed a marked increase.
Working out a diet for today
Authors: Morse Elisabeth
Published: March 2008

Unfortunately it does not look as if modern medicine is going to find any quick and easy cures for many of the so‐called diseases of Western civilization — such as coronary heart disease, obesity and cancer. The causes of these diseases are rooted in our modern way of life and so, until something more effective turns up, the chances of getting these diseases must be reduced by modifying the most risky aspects.
Potassium—AND ITS ROLE IN NUTRITION
Authors: Sharman Ivan
Published: March 2008

Potassium, like sodium, is essential for the normal physiological functioning of the body. Both these elements are chemically very similar but in the body sodium is present in the free fluids whereas potassium is mainly in the fluids within the cells, for example, in the muscles and red corpuscles of the blood. Potassium has a complementary action with sodium in the functioning of cells and its concentration within any particular cell is closely controlled.
NUTRIENT TOXICOLOGY
Authors: Hathcock John N.
Published: March 2008

Nutrient intakes form a continuum from lethal deficiencies to lethal excesses. Optimal nutrition requires that intakes of all essential nutrients meet minimal needs and that no substances be ingested in quantities large enough to be detrimental to health. For lack of a better term, nutritional toxicology may be used to describe the study of nutrient toxicities, including imbalances and antagonisms, and nutrient‐toxicant interactions.
Teaching nutrition: Basic difficult ideas
Authors: Finch Irene
Published: March 2008

This is the fourth aspect of teaching nutrition to be discussed by Irene Finch BSc, MAEd. In previous issues she has explained her simple meal choosing system and the importance of conviction and evidence, experience and information
VINEGAR:THE SHARP WINE THAT ADDS ZEST TO EATING
Authors: Gunston David
Published: March 2008

Vinegar, like wine, is one of the most ancient of natural fermentations known and used by mankind. The word itself derives from the French, vin, ‘wine’, aigre, ‘sharp, sour, tart’, so ‘sharp wine’ is an accurate description of this long‐valued liquid. As well as adding zest to food and aiding its preservation, as in pickling, vinegar has from the very earliest times been firmly believed to have strong medicinal value as well.
Botulism
Authors: Passmore Susan M
Published: March 2008

Although fifty‐six years have elapsed since the Loch Maree poisoning mystery in 1922, when eigth people died after eating a picnic lunch of wild duck sandwiches, another tragedy occured this summer involving four elderly people who had eaten canned salmon. Both these episodes of food poisoning were attributed to Clostridium botulinum as it is now known. Since the 1922 outbreak the bacteria have been studied extensively and isolated from foods, soils and waters in many parts of the world. Despite the fact that the organisms are fairly widespread in the environment, food‐borne human botulism is rare because the disease is nearly always associated with processed foods. Some methods of food processing, like canning or bottling, actually make conditions more favourable for growth of Cl. botulinum and particular care must be taken when preserving foods by these methods at home. The Birmingham poisoning has undrelined our concern about the safety precautions necessary in view of the current revival of interest in home presevation methods such as bottling, curing and smoking. Only recommended methods should be followed to avoid the dangers of botulism outlined in this article.
Desert island dishes
Authors: Perring Franklyn
Published: March 2008

Though self‐sufficiency is in fashion and The Good Life a very popular T. V. series, the romantic yearning to ‘get away from it all’ can rarely be realised whilst the shelves of the supermarket around the corner groan with all the goodies of this life. Situations where self sufficiency may be a necessity are fortunately rare in Britain, but I was forced to consider the possibility a few weeks ago when I returned with a few friends to my house on the Monach Isles ten miles to the west of the Outer Hebrides. Although we were able to stock up with a wide selection of tins and packets in the NAAFI store on Benbecula, and the crossing in a sturdy lobster‐fishing boat was smooth and pleasant, such ease of purchase and passage can be deceptive. As I landed in Port Roy harbour I remembered that in July seven years ago, when my wife and I were last there, fog had suddenly descended when we were waiting to be picked up. No lobster man, however experienced in those treacherous rocky waters, would venture out until the fog had lifted. Fortunately, we were only marooned for 24 hours but it could have been longer. So, on this visit I decided to be prepared.
PEPPER
Authors: Gunston David
Published: March 2008

Pepper is the king of the half‐dozen or so true spices — the ‘aromatic substances of tropical vegetable origin, that make dumb dishes eloquent’ — on which the fortunes of whole nations have been built. It is still the one single spice in greatest demand and the recent local shortages of pepper have merely reflected a trend of the demand for this unique substance exceeding world supply, which is part of its long history.
A personal view of teaching nutrition
Authors: Christian‐Carter B. Ed. Judith
Published: March 2008

Mention to educationalists the word ‘nutrition’ and invariably, the conversation centres around the two main questions, ‘How should we go about teaching nutrition?’ and, ‘What methods are available for teaching it?’. Unfortunately, the answers to both these questions, and others like them, are confounded because they are to be found within two areas which daily grow larger and become more complicated.
Wrap it up!
Authors: Brennan J.G.
Published: March 2008

Packaging, food packaging in particular, has attracted a considerable amount of adverse comment in the popular and technical press in recent years. Accusations have been made that many products are over packaged and that this adds unnecessarily to their cost. Difficulties encountered in opening, reseating and dispensing from packages have been reported. The contribution made by packaging to the problem of litter and the disposal of waste materials has been highlighted. It is right that such matters should be considered and research is currently in progress to minimise these detrimental influences of packaging. On the other hand, one must not lose sight of the fact that packaging plays an important role in maintaining the quality of food during processing, storage and distribution and that in many of the modern processes for food preservation packaging is an essential and integral stage.
Caffeine
Authors: Graham D.M.
Published: March 2008

Through the ages man has searched diligently for stimulants in his environment. His search has not gone unrewarded. But the reward has had its price. Man found the coffee bean in Arabia, the tea leaf in China, the kola nut in West Africa, the cocoa bean in Mexico, the ilex plant, which provides maté in Brazil, and the cassina or Christmas berry tree in North America. They all contain caffeine, which accounts for the enthusiastic acceptance of beverages brewed from these native plant products. The popular coffee beverage spread to Ethiopia from Arabia, Turkey, then to near Eastern and North African Regions, and finally to Europe and North and South America. When newly introduced, coffee was considered an intoxicating brew, dangerous to health. Despite medical warnings and efforts to suppress it, coffee became a welcome and socially acceptable drink. The controversy over the health aspects of coffee continues. Increasingly the debate has focused on caffeine. This report deals with caffeine — its chemical identity and dietary sources, its intake by individuals in the United States and its known biological effects.
CLOVES
Authors: Gunston David
Published: March 2008

No real apple pie can be made without cloves, and the piquant little dark brown spice‐buds are a commodity known and treasured for well over 2,000 years. Indeed, they are one of the three great spices upon which whole civilisations were once built, the others being cinnamon and pepper.
Good health is…
Authors: Thomson Betty
Published: March 2008

Recently the Women's Institute held an essay competition as part of their campaign to promote good health among their members and their families. The general standard of the essays submitted was very high, and the judges, including the Editor of this journal, had difficulty in selecting the final winner. Here is one particularly notable essay, written by Betty Thomson of the Brome and Oakley W.I., near Diss in Suffolk, to answer the set question of the competition
The place of bread in the diet
Authors: Hollingsworth Dorothy
Published: March 2008

Throughout the world, consumption of the staple cereal has decreased as the standard of living has risen. This is illustrated for the long‐term in Britain from a study of rough estimates for wheat flour and potatoes and firmer data for sugar going back to the eighteenth century. If supplies of foods are converted into their energy or calorie value, the contribution of each group of foods to the total can be calculated. Such a calculation for, Britain for 1880 and some intervening years until 1974 makes very clear that grain products were less than half as important in 1974 as they were in 1880 as a source of energy for the British people. Similar trends can be shown for the USA and other industrialised countries.
Bacterial food poisoning
Authors: Passmore Susan
Published: March 2008

The harmful activities of microorganisms in foods have been highlighted in recent months with cases of botulism and typhoid and various reports on the increases in food‐poisoning of all types. These increases may be due to a number of factors including the warmer weather in the last few years, the greater use of prepared or ‘take‐away’ foods, and a more casual approach to food hygiene in homes and catering establishments. This article reviews some common causes of bacterial food‐poisoning and the methods of prevention.
saffRon: ADDS ZEST AND COLOUR TO OUR FOOD
Authors: Gunston David
Published: March 2008

Most colourful, most extraordinary and most expensive of all the world's aromatic spices — that is saffron.
1: What the doctor knows
Authors: Fieldhouse Paul
Published: March 2008

The importance of nutrition in the aetiology and treatment of disease has long been recognised. However, in general, medical education and practice has not kept abreast of the tremendous advances in nutritional knowledge. Authorities in many countries have commented on the inadequate recognition, support and attention given to the subject of nutrition in medical schools. The need for nutrition education to students and to practising doctors has been repeatedly emphasised in the USA, where steps have been taken to implement suitable programmes. In the United Kingdom scant attention has been directed toward an evaluation of the current situation and little has been achieved in promoting nutrition education within the medical profession.
PEST CONTROL
Authors: Percivall A.L.
Published: March 2008

Since the advent of agriculture, man has suffered losses of his crops to various pests. In 1859, in the introduction to his book Farm Insects, John Curtis wrote ‘… little attention has, comparatively, been paid to those animals which annually consume an amount of produce that sets calculation at defiance, and indeed if an approximation could be made to the quantity thus destroyed, the world would remain sceptical of the result obtained, considering it too marvellous to be received as truth’.
Overcoming the Salmonella problem
Authors: Salmon Jenny
Published: March 2008

Mention food poisoning to anyone and the chances are they will associate it with (a) institutional catering as opposed to home cooking and (b) poultry, especially frozen poultry. The first association is probably correct, the second not quite so true. In the latest report from the Public Health Laboratory Service 39 per cent of outbreaks were associated with meat, 31 per cent with poultry and 30 per cent with other foods.
What is Hypoglycaemia?
Authors: Marks Vincent
Published: March 2008

The total amount of glucose in the body at any one time is very small indeed, rarely exceeding 20g in total and generally less than half that amount. This would ordinarily be sufficient to keep the brain and red cells, the only major glucose‐requiring tissues, supplied with energy for a little more than an hour or so were it not constantly being replenished either by food or, in the interval between meals, by glycogen stores in the liver. Even these stores contain sufficient carbohydrate to meet requirements for only 24 hours or so yet we know from experimental and clinical evidence that most people can survive, providing they have ready access to water, for days or even weeks without food and without their blood glucose level falling to below 75% of their ordinary overnight fasting level. This is because under conditions of dietary carbohydrate deprivation the body has the capacity, by means of a series of interrelated mechanisms, to reduce, to an absolute minimum, the utilisation of glucose as a fuel by all the tissues of the body save the brain and red cells and at the same time increase glucose production in the liver. In between meals and during longer fasts, fat becomes the major fuel of all the tissues of the body apart from the brain and red cells.
paprika
Authors: Gunston David
Published: March 2008

Did you know that the brilliant Hungarian scientist, Professor Albert von Szent‐Györgi, who won the famous Nobel Prize for Medicine, discovered the unsuspected vitamin C content of that most unlikely of food substances — the fiery red spice paprika? That was in 1937, and since then the world consumption of paprika has risen considerably. Almost all countries now use many times the quantity they did thirty years ago.
Nutritional surveillance in the USA
Authors: Robbins G.E.
Published: March 2008

The Center for Disease Control (CDC), United States Department of Health, Education and Welfare, is working towards the development of an efficient and effective surveillance system that will:
Vitamin D in human milk
Authors: Widdowson Elsie M.
Published: March 2008

Vitamin D is one of the fat‐soluble vitamins. Its function in the body is to promote the absorption of calcium from the intestine and deposition of calcium in developing bone. If the young child does not have sufficient vitamin D he develops rickets. Vitamin D can be obtained in two ways, from the food, or by the action of the ultraviolet rays of the sunlight on a fatty substance, 7 dehydrocholesterol, in the deeper layers of the skin. There is at present no method for making a quantitative assessment of the amount of vitamin D obtained in this way, but it is believed to be the natural and most important means by which the body acquires its vitamin D. However, if a person does not expose his body to the sunlight, either because he (or more likely she) covers it up when she goes out, or stays indoors, or lives in northern parts of the world where there is no sunlight for many months of the year, there can be no conversion of 7 dehydrocholesterol to vitamin D. Even as far south as Scotland in the winter there is virtually no ultraviolet light. Vitamin D can be stored in the liver and body fat, so that a sunny summer may allow a store to be built up which can be drawn upon in the winter. However, whenever sunlight and particularly ultraviolet light does not reach exposed parts of the skin dietary sources of vitamin D become of major importance. The richest dietary sources of vitamin D are fatty fish such as herrings, kippers, pilchards and mackerel, but few people eat enough of these fish for them to be an important day to day provider of the vitamin. Most of our dietary vitamin D comes from margarine which is fortified with the vitamin, and eggs. Egg yolk contains about 5 micrograms of vitamin D per 100 grams, fortified margarine 8 micrograms and herrings, bloaters and kippers 25 micrograms per 100 grams.
Early breastfeeding problems
Authors: Goodwin Shirley
Published: March 2008

As a health visitor, my work brings me into daily contact with young families, and dietary advice constitutes a large part of my work with this important group, in promoting health and preventing illness. One area of special concern is the preparation and support of breast‐feeding mothers. Although the positive health benefits of breast‐feeding are widely acknowledged by health professionals, I frequently encounter newly confined mothers with difficulties which are the direct result of wrong or inappropriate advice being given by hospital staff or, indeed, no advice at all. I realise, of course, that success or failure in breast‐feeding is not solely the responsibility of hospitals; health visitors and other professionals have their parts to play antenatally, and even earlier, in health education programmes with schoolchildren, and in educating the public in general about breast‐feeding. In this article I shall consider some of the common breast‐feeding problems I see as a health visitor, and the ways in which I attempt to deal with them.
The measurement of food texture
Authors: Wedzicha B.L.
Published: March 2008

According to the Oxford Dictionary, texture is defined as ‘the constitution, structure or substance of anything with regard to its constituents or formative elments’ in the extended use of the word, its primary use relating to the character of textile fabrics. This description has been used to describe the quality characteristics of foods for nearly a century but it is only in recent years that any serious attempt has been made to relate the subjective appraisal of texture with instrumental measurement
Codling moth
Authors: Solomon M.E. , Glen D.M.
Published: March 2008

Control of codling moth with modern insecticides, although successful, depends mainly on broad‐spectrum chemicals that kill many natural enemies which could otherwise contribute to the control of codling moth and other pests, notably the fruit tree red spider mite. Research on populations of codling moth at Long Ashton contributed information needed to develop integrated control, utilising predators, parasites and pathogenic organisms in combination with selective pesticides
The raw materials of brewing
Authors: Dalgliesh C.E.
Published: March 2008

Britain's brewers use more than 700,000 tons of barley malt annually and to produce this quantity 900,000 tons of premium quality barley need to be grown. Hopfields covering nearly 6,000 hectares in South East England and the West Midlands provide most of the hops used in the brewing of British beer
nutmeg and mace
Authors: Gunston David
Published: March 2008

By diehard tradition, rice pudding is supposed to be a dull dish, but who can doubt that it is elevated to a much higher level of tastiness by one simple addition — grated nutmeg. The wise cook respects and admires the delicate aromatic sweetness of this always much‐treasured spice, for it has many other uses and is perhaps most widely used in French kitchens. It will enhance the flavour of white cream soups if grated over them in the bowls immediately before serving. It blends well with parsley and chives for poultry or meat stuffings, especially if the finished product is destined to be served cold. The list of foods or dishes that respond to the addition of nutmeg, usually in ground form is long and perhaps endless: all milk puddings and custards, doughnuts, ice cream, egg‐nog, creamed or soufflé potatoes, creamed spinach, Brussels sprouts, stewed fruits, biscuits, spice and fruit cakes, cheese sauce and asparagus, which is especially fine when served with melted butter, crumbled hard‐boild eggs, and grated nutmeg.
The shelf life of canned foods
Authors: Hall M.N.
Published: March 2008

A can of veal produced in 1824 for Captain Parry's expedition in search of the North West Passage was opened in 1938 and found to be in perfect condition. This was a milestone in the history of food technology but it is no indication of the normally recommended period of storage for cans, as M.N. Hall points out
Water activity in food
Authors: Anagnostopoulos G.
Published: March 2008

A large part of expenditure in the food industry relates, no doubt, to food preservation. Preservation of food against microbial deterioration has been practiced since pre‐historic times, thousands of years before Louis Pasteur laid down the foundation stones of food and medical microbiology.
Energy metabolism and calometry
Authors: Dauncey M.J.
Published: March 2008

What is metabolism, how do we derive and utilise energy from food and how can an individual's energy expenditure be measured? These are the points discussed in this article
Errors in preparation of infant feeds
Authors: Wise Dr.A.
Published: March 2008

Recent investigations have shown that mistakes are commonly made in preparing bottle feeds for babies. Mothers were found not to count, or to lose count of the number of scoops of powder added. Some added heaped scoopsful of powder while some added an extra scoop of milk powder ‘for good measure’. Even those who thought they were following the manufacturers' instructions were still making errors.
Factors affecting energy metabolism
Authors: Dauncey M.J.
Published: March 2008

Physical activity can cause a greater change in the metabolic rate of an individual than any other factor. This is also the case for two people of the same sex and identical age, weight, height and body composition. However, many people spend a large proportion of the day in sedentary activities and it is then that factors other than physical activity become important in determining the energy expenditure of an individual.
Economic influences on food choice
Authors: McKenzie John
Published: March 2008

Perhaps the most significant problem facing nutrition today is not to isolate the basic relationship between nutrient intake and health but to establish means by which we can ensure that people modify their behaviour in the light of up‐to‐date nutritional knowledge. Certainly there is increasing evidence that to change food habits in the interest of better health is no easy task.
The ageing of meat
Authors: Winstanley Monica
Published: March 2008

Tenderness is probably the single most sought after quality of meat but it is also one of the most variable. Not surprisingly, considerable efforts have been made to predict and improve this aspect in meat production. It has been known for centuries that storing meat increases tenderness and that meat, like wine or cheese, needs to ‘age’ or ‘mature’ before reaching perfect condition. However, it is only relatively recently that we have begun to understand the biochemical changes which occur during the ‘ageing’ process.
PEAS: today's number one vegetable
Authors: Gunston David
Published: March 2008

The popularity of garden peas, now easily our most widely favoured green vegetable, is nothing new in the history of human food. Pea seeds were the regular food of many races of prehistoric man, wherever the wild plants grew naturally in the Middle East, Ethiopia and Mid‐Asia. The remains of such seeds have been found in many prehistoric sites, including the Swiss lake dwellings of the Bronze Age dating back some 5,000 years.
The colour of meat
Authors: Winstanley Monica A.
Published: March 2008

By law, no substance may be added to fresh meat to enhance its colour; so one might be forgiven for thinking that colour is a good natural guide to meat quality. Indeed, cookery books often urge you to choose bright red meat and avoid that which is dull and brown. But this preference is based on a fallacy. The appearance of bright red meat is undoubtedly psychologically attractive, but it is not an indicator of quality. The fact is that meat colour is not a reliable guide to either freshness or flavour. As we shall see, a number of factors — ranging from the age of the animal through to the eventual packaging and display — can affect the colour of meat; although in most cases they do not affect the eating quality of the meat after cooking. It is the chemistry of the pigment myoglobin which determines meat colour, and it is affected by a variety of chemical and physical factors.
Storage and spoilage of uneviscerated and ‘oven ready’ poultry and game birds
Authors: Barnes Ella M.
Published: March 2008

The live bird, like other animals including man, carries millions of microorganisms in its intestines and also on its skin and amongst its feathers, but only some of those present are able to multiply under the conditions used for storing dressed birds and thus cause spoilage of the carcass. Most food spoilage is caused by microorganisms which are harmless in themselves but, when their numbers reach millions, unacceptable ‘off odours’ or flavours are produced and the food is rejected.
Changing concepts of healthy diets
Authors: Finch Irene
Published: March 2008

If they are to have any chance of success, new nutrition ideas need fresh ways of cooking, costing, buying and storing. This new series of articles, by Irene Finch, links nutrition, food technology and educational psychology to help home economists and others who are innovating. In the first article she summarises the dietary modifications generally recommended and relates these to flour cookery, the most difficult area for new inventions.
Exploding some twentieth century myths about feeding babies
Authors: Stanway Penny
Published: March 2008

The continuance of the human race depends upon babies being fed in such a way as to ensure survival and this perhaps explains the interest felt by relatives, friends and neighbours, not to mention often complete strangers, when a baby is born. The mother is besieged by questions about how the baby is being fed and, not surprisingly, is highly likely to become obsessed with her baby's food.
Toxic substances in the environment
Authors: Loening Urlich E.
Published: March 2008

Over the last century or two, mankind has had and is continuing to have a greater effect on the planet than ever before in history, or even in the history of life. If that seems to be too sweeping a statement, one need only look at the catastrophic loss of the tropical rain forests, which is rapidly bringing to an end the long evolution of the richest part of the biosphere and the source of most of the diversity of life. Now that this feat is being accomplished with herbicides, man's destructive power has won over the resilience of the environment. While this destructive use of a new chemical is intended, the widespread dispersal of poisons and pollutants may have serious effects other than the desired ones. This paper tries to put together some thoughts about toxic substances in the environment, in the hope that this will contribute towards some appreciation of the problems and towards policies on acceptable levels of pollution.
Nutritious is delicious
Authors: Turner Michael
Published: March 2008

Many people regard nutritionists as mean‐minded spoilsports who get a perverse pleasure from telling people what not to do. If it's pleasurable, it's sinful, is another often quoted view. But in truth, nutritionists are neither bores, nor spoilsports and they are not necessarily against sin, if this means deriving pleasure from eating.
Serviceable flour recipes
Authors: Finch Irene
Published: March 2008

Some flour recipes clearly help our nutrition aims or can easily be modified to do so. They are the main subject of this article, in which some useful flour cookery principles are introduced step by step. Many terms in flour cookery have such variable meanings that they can cause confusion, for example, drop scones, short, germ and cell, so I have tried for an unambiguous terminology.
Nutrient requirements and recommended daily intakes
Authors: Kemm John R.
Published: March 2008

Many committees have produced tables of recommended dietary intakes. All are careful to stress that their recommendations are amounts sufficient, or more than sufficient, for the nutritional needs of practically all healthy persons in the population but are not a precise statement of nutrient requirements. The recommendations may ‘serve as guides for government officials and others whose duty it is to plan agricultural production and to control imports and exports of food in order to ensure that the food supply will be sufficient to meet the needs of the people’ and ‘may be used as a guide for caterers and dietitians when planning diets for groups of healthy individuals’
TOO MUCH SUGAR!
Authors: Grenby Trevor
Published: March 2008

The state of the teeth of the population of the U.K. presents an appalling picture, with more than 99% of us suffering or having suffered from dental caries (decay) and a repair bill of more than £140 million per annum in England alone. By the age of 15 on average more than one‐third of the permanent teeth of every child are either decayed, missing or filled as a consequence of dental caries.
Students' eating survey
Authors: Fieldhouse Paul
Published: March 2008

In the Spring Term 1979 a pilot study was carried out which dealt with some aspects of students' eating habits. This was undertaken as a practical exercise by students on the final year of the dietetics degree. A short questionnaire was designed and distributed to a randomly chosen sample of 296 first year students, in various polytechnic schools.
Toxic substances in the environment
Authors: Loening U.E.
Published: March 2008

The present controversies about the biological effects of low levels of radiation also demonstrate the wide divergence that can exist between levels that are thought to be safe and the natural background. Natural radiation gives everyone a dose of about 80 to 150 mrem per year, (average 100 mrem). Of this, about 25 mrem is due to the potassium‐40 in the body and 30 to 40 mrem each arises from the surroundings and from cosmic rays. Medical x‐rays make a serious contribution. Against this background, limits of exposure to the public have been recommended by the International Commission on Radiological Protection and imposed by national Governments. These are 500 mrem to members of the public and 5000 mrem to radiation workers whose dose and health are constantly monitored. Thus the latter could receive, as a maximum, some 50 times the natural radiation background; every effort is of course made to minimise the dose in practise.
Problem flour goods
Authors: Finch Irene
Published: March 2008

Problem flour Goods. Lowfibre recipes full of fat and sugar could of course be eaten in small amounts by exercising will power, or indeed between slices of wholemeal bread to provide the extra cereal we need. But most people will find it worth while to look at the healthier recipes discussed below. These foods are difficult to classify because they overlap, but a helpful bakers' classification will be used and explained below.
Nutrient Interactions
Authors: Kemm John R.
Published: March 2008

Food consists of a complex mixture of different chemical substances and we cannot understand the nutritional significance of any one component of food if we ignore the other components. The availability of a nutrient in any food will depend not only on its chemical and physical form, but also on the other substances present in the food. The absorption and metabolism of one nutrient is often affected by the intake of other nutrients. This article examines some of the many ways in which the different components in food may interact with each other.
Anxiety and metabolic rate
Authors: Blaza Sandra
Published: March 2008

Of the factors known to influence metabolic rate it is those with the most marked effect, such as exercise, food intake and temperature extremes, which have attracted the most interest and therefore been the most thoroughly investigated. While researchers have long agreed that emotional disturbance of a subject during a measurement of metabolic rate is likely to lead to errors in the measurement, the evidence for such an effect has been largely anecdotal and there has been very little systematic research attempted. The most widely available method of measuring metabolic rate is that of indirect calorimetry, that is, by estimating oxygen consumption, and the errors inherent in the method, coupled with the difficulty in achieving a consistent baseline, make the study of small increases in metabolic rate, such as would be expected to result from anxiety, very difficult.
Survey in Tayside
Authors: Mitchell Hazel Y.
Published: March 2008

The aim of this survey was to study nutrition education in local authority schools in the Tayside Region, in order to assess what adequate, practical knowledge of nutrition was being imparted to which pupils, and by which departments.
A personal view
Authors: Wheeler Erica
Published: March 2008

‘Nutrition in education’ rather than ‘Nutrition education’: is there a difference? Last September a small meeting was organised by UNESCO to discuss the topic of Nutrition in educational policy and planning, and it became clear from the outset that what participants were concerned about was not so much ‘What are children taught about nutrition?’ but ‘How do ideas about nutrition enter into the planning of education services?’ Although the discussions and papers related mostly to the Third World, some of the conclusions would apply elsewhere as well.
TOO MUCH SUGAR!
Authors: Grenby Trevor
Published: March 2008

For one reason or another, different communities develop certain life‐styles, with particular characteristics in eating as in many other day‐to‐day activities. Eating patterns may be determined by such factors as:
Feeding the Vietnamese in the UK
Authors: Carlson Eleanor , Kipps Michael , Thomson James
Published: March 2008

Although a host country may offer a safe home to refugees, it may not be able to offer them their native foods. In fact the hosts may know very little about the refugees' staple food items and their traditional preparation. This was found to be the situation when the Vietnamese boat people were given refugee in the UK.
Malnutrition among the elderly
Authors: Kemm John
Published: March 2008

Classical nutritional deficiency diseases are exceedingly rare in the elderly in this country, while other diseases such as ischaemic heart disease, respiratory disease, arthritis, cerebro vascular accidents (strokes) and dementia are very common. Why then are doctors concerned about the nutritional state of the elderly in this country? The answer is twofold; first, because there remains a strong suspicion that suboptimal nutrition while not being sufficiently severe to cause overt deficiency disease frequently contributes to ill health in the elderly; and second, because while many of the diseases to which the elderly are subject are difficult to treat, nutritional deficiency is simple and cheap to correct.
FOOD and MIGRAINE
Authors: Grant Ellen C.G.
Published: March 2008

Regular migraine attacks are a curse, an agony suffered once a week, or even more often, by countless thousands of people. Certain foods are known to trigger off attacks in some individuals, but food may be a more common cause of migraine than previously recognised
Temperature and heat changes during cooking
Authors: Collison Roger
Published: March 2008

During cooking, a complex series of physical and chemical changes takes place. These vary according to the commodity and cooking method but may include changes in moisture, fat content, flavour, texture, colour and nutrient composition. These changes depend on the temperature — time relation within the food, and this in turn depends on the transfer of heat to the food and within the food. Research into this topic has been carried out in the Department of Catering Studies, Huddersfield Polytechnic for some years. A series of papers have been or are about to be published, and in this article Roger Collison, brings together the results of this work.
The Superdiet Computer
Authors: Gamble Paul , Gentry Roger , Kipps Michael
Published: March 2008

Recognising a problem of calculation. Anyone who has had to analyse a diet using the data from food composition tables, will know that by far the most time in the project was spent on tedious arithmetic, rather than the principles of nutrition or dietetics. Such analyses form a necessary part of many student courses at colleges and universities involving a serious study of food and its consumption by human beings. In the authors' experience such subject areas as: home economics, hotel, catering and institutional management, nutrition, dietetics and food science may all require an analytical evaluation of foods, menus or diets in relation to those who may consume them. It is therefore possible that workers in all these fields would find the use of a computer in such analyses an invaluable tool.
RATS: a world wide challenge to mankind
Authors: Gunston David
Published: March 2008

It is said that when rats outnumber human beings civilisation collapses. The signs of decay from this truly appalling cause may not yet be evident, but it is a long‐attested fact that the world's rat population certainly equals the human, and has done so for a long time. ‘When we talk about rodent control’, said one expert recently, ‘we're talking about human survival.’ No other human pest exerts such pressure on the human race. In terms of the raiding of food stocks, the spread of diseases from typhoid and cholera, bites and infections, the rat presents a unique menace.
The French experience
Authors: Buhl Françoise
Published: March 2008

The French experience of nutritional education of the public was outlined by Madame Françoise Buhl (French Committee on Health Education, Paris). In 1975, a prevention programme was drawn up and public information was made the responsibility of the French Committee on Health Education, a private association funded wholly by public money. For many years, it has been responsible for the training of public health personnel and publications for educational establishments and the general public.
THE UNWILLING LISTENER:some lessons from an advertising agency
Authors: Lannon Judith M.
Published: March 2008

In the March/April issue of Consumer Affairs which reported the EEC Symposium of Food, Food Technology and Nutrition Labelling held in London earlier this year, John McKenzie is quoted as saying, ‘Food habits are changing: for economic reasons, (improved capacity to buy the foods the individual wants), because society is constantly changing (parenthood, changing jobs or houses stimulate change), and because of the changing trends in food imagery.’ Professor McKenzie said he omitted nutrition education and advertising as factors, because of his primary thesis: ‘If food consumption patterns change, they usually change because the consumer wants them to. This is very different from persuasion to change because nutritionists, government agricultural economists or legislators want them to change.’ And here I would add food manufacturers using mass media advertising.