bluuebunny/crossref_metadata_2025 huggingface dataset:
THE SILENT EPIDEMIC
Authors: Buttriss Judy
Published: March 2008

It used to be thought that a humped back and an increased likelihood of fracturing a wrist or hip were simply associated with getting old but it is now known that these painful problems are related to bone weakness that occurs independently of ageing. One in four women over 60 and one in forty men suffer pain and disability from fractures because their bones have become too porous and brittle.1 This disease is called osteoporosis. It is on the increase and has been referred to, by the National Osteoporosis Society and others, as the ‘silent epidemic’.
Developing Diversity in SMEs: collaboration between a city, a business school and employers
Authors: Palmer Adam , Bradley Nigel
Published: March 2008

This paper explores the question of whether there is an ethical business case for SMEs employing a more diverse workforce. Regan and Stanley (2003: p. v) have argued that employers should look beyond their legal obligations in respect of disadvantaged groups. What attitudes do SME employers have to such proposals, what are their current practices and how can they be supported to meet skills shortages through employing a more diverse workforce? The primary data has been derived from focus group sessions with local SMEs and interviews with the procurement managers of large employers in Southampton. Examples of good practice in employment policies of SMEs, methods of engagement, attitudes to diversity and business benefits are discussed in relation to the literature on inclusion strategies for disadvantaged groups in employment. The feasibility of using supply chains to encourage employment diversity in SMEs is evaluated. Looking to future research, the paper considers how research, evaluation, benchmarking and analysis might support the exchange of ideas, knowledge, information and experience between local organisations. In concluding it reflects on how Southampton's labour market intelligence capability and the capacity of local organisations to deliver effective support services to businesses and individuals could be built. Finally, the paper initiates discussion on the feasibility of addressing low economic activity and participation rates among women and disadvantaged individuals and communities, while increasing the supply of skills and entrepreneurs to expand the small business and social economies.
INTENSELY SWEET
Authors: Atkins David
Published: March 2008

Intense sweeteners are food additives which are used in many foods and drinks to replace some or all conventional carbohydrate sweeteners such as sucrose and glucose. Because they are hundreds or even thousands of times more sweet than these sugars, only very small amounts are needed to achieve the same level of sweetness. Although some intense sweeteners are metabolised and provide calories to the consumer, the fact that they are used in such small amounts means that they make a negligible contribution to the total energy value of the food itself. They can therefore provide substantial calorie savings compared with conventional foods sweetened with sugars. This property has resulted in the development of important markets for ‘diet’ (‘low calorie’) and ‘reduced calorie’ foods and drinks.
Who is kidding whom? A study of complicity, seduction and deception in the marketplace
Authors: Chadderton Chloe , Croft Robin
Published: March 2008

It is likely that deception in commerce has been evident since the growth of trading and the development of marketplaces in early history. But from the mid 20th century the tools and practices of marketing provided commentators new moral targets, in the dubious advertising and selling practices of modern corporations. But what is the morality of the process whereby consumers actively participate in deceiving themselves — in order, for example, to purchase and enjoy something they want but which they manifestly do not need? The term ‘seduction’ was applied to this type of deceptive transaction by Deighton and Grayson in a landmark paper in 1995. Yet despite the influence the work has had on the study of business ethics there has been surprisingly little testing of the concept. This paper seeks to address the imbalance between the conceptual development of the seduction concept and its empirical bases. Based on depth interviews describing recent purchasing decisions, subjects talked through their experiences and the impact they felt that marketing had on their behaviour. The research found evidence in several of the interviews of self‐deception and what has been described as seductive practice, and goes on to suggest an agenda for further study.
CSR in the Community: Redefining the Social Role of the Supermarket Giants
Authors: Shaw Hillary
Published: March 2008

The ‘consumer society’ has become a ‘consumer oligopoly’ in Britain as the big four supermarkets, Tesco, Asda, Sainsbury, and Morrison have between them captured a 75% share of the grocery market. This has been achieved through globalisation, the attainment of large economies of scale, and major deployment of buying power. Total annual profits of the ‘big four’ UK supermarkets now stand at £3 billion, and several millions of this is spent on charitable causes and other CSR activities such as promoting sustainable development. However the spectacular growth of the supermarkets over the past fifty years has not been to the benefit of all. Some consumers have seen their access to healthy food curtailed as local shops have closed, and the quality of their diet has fallen; this is often referred to as the ‘food deserts’ phenomenon. The spatial scale of ‘food deserts’, the coping strategies employed by those affected by such ‘deserts’, and the solutions proposed to alleviate food access problems, are profoundly local in character, typically operating over distances of less than two kilometres. This paper suggests that a re‐focussing of the CSR activities of supermarkets towards the local scale can not only boost the social image of the supermarkets in fields where their impact is seen as negative, but can also be profitable for these corporations. Further benefits of a more local perspective include environmental advantages such as the maintenance of biodiversity and support for farmers whose incomes may be in decline. In tandem with a global commercial outlook, supermarkets have engaged with government at a national level to further their business interests. Simultaneously, governmental power within Britain has also moved from the local to the national level. In contrast, many organisations representing disadvantaged groups call for a localised, ‘bottom‐up’, approach. Britain's current centralised ‘top‐down’ approach to governance may be driven by financial pressures or ideological considerations, but this has nevertheless alienated some voters from government. This shift has prompted a certain disengagement with political processes for some individuals, and a shift towards ‘direct action’ tactics which may be damaging to commercial activities. It is argued here that a realignment of the supermarket's engagement with politics from the national to the local level is possible, financed by the resources the supermarkets currently devote to CSR activities. This re‐localisation of supermarket political activity would in fact pay dividends for the ‘big four’ retailers, because by helping to re‐build the legitimacy of national government it would create a more stable environment for business within the UK.
CAMPYLOBACTERS
Authors: Corry Janet
Published: March 2008

In 1988 there were in England and Wales 28,714 laboratory‐diagnosed cases of campylobacter enteritis (diarrhoea), 24,123 cases of salmonella diarrhoea and 291 cases of listeria infection. Actual numbers of cases of food‐borne infection are not known, as many cases are not recorded and not laboratory‐confirmed, either because people do not consult their doctor because symptoms are very mild, or because the doctor does not send specimens to the laboratory.
ASSESSING INDIVIDUAL DIETARY INTAKE
Authors: Thornton Susan
Published: March 2008

An individual's health and well‐being are directly related to his or her food intake. A lack of food or essential nutrients results in deficiency diseases and ultimately death. An excess of food or certain nutrients may have the same result. The quantity and quality of an individual's diet is assessed for both clinical and research purposes to identify any possible nutrient imbalance and to find associations between disease prevalence and food intake within populations. Data obtained from food intake studies can also be used to provide information on sections of a population at risk from deficiencies and excesses and therefore to plan health care programmes or to evaluate the effect of a government policy, for example, on reorganisation of school meals. Globally, data on food intake or at least food availability in different nations can be used in planning relief operations.
SOLUBLE FIBRE
Authors: Johnson Ian T. , Lund Elizabeth
Published: March 2008

Although there are welcome signs that mortality from coronary heart disease is declining, both in the United States and more recently in Britain, the condition remains a major source of disability and premature death. In our increasingly health‐conscious age, much public attention is focused on the identification and avoidance of risk‐factors such as smoking, lack of exercise and a high level of blood cholesterol due to an unhealthy diet.
GRUB TO EAT
Authors: Ardeshir Harry
Published: March 2008

Why is it that in the west a dish of cockles may be eaten with relish but a dish of locust larvae would be greeted with horror and disgust? asks Harry Ardeshir
THE PSYCHOLOGY OF FOOD CHOICE
Authors: Shepherd Richard
Published: March 2008

At the Institute of Food Research in Reading a new Department of Food Acceptability was formed in April 1989. This includes sections investigating sensory responses to foods, food appearance and flavour chemistry. There is also a section devoted to investigating the reasons for people's choice of foods, that is, the psychology of food choice.
HOSPITAL CATERING
Authors: Kipps Michael , Middleton Victor
Published: March 2008

It is possible to isolate five points in the hospital system where caterers may plan to make a positive, caring impact upon patients treated as responsive customers. Only one of these five points deals with the preparation and production of food and beverages and their taste and quality.
FOOD PACKAGING AND THE ENVIRONMENT
Authors: Walker Peni
Published: March 2008

The past year has seen the rise of ‘green consumerism’, the phenomenon of thinking about the environment when making consumer choices. The most striking example of green consumer pressure was the CFCs in aerosols campaign run by Friends of the Earth. This campaign was so successful in mobilising consumer action, that by the end of 1989, fewer than 10% of aerosols contained CFCs. Consumers are now becoming concerned about the loss of resources caused by unnecessary packaging. Peni Walker, Recycling Campaigner, Friends of the Earth discusses the possibilities
NUTRITION EDUCATION ON TARGET
Authors: Sunderland Carol
Published: March 2008

In 1987 Carol Sunderland was awarded a Churchill Travelling Fellowship and spent three months in Australia. Most of this time was spent observing the work of the Health Development Foundation situated in Noarlunga, Adelaide, South Australia. The Foundation has a statewide brief to implement a school based healthy lifestyle programme for 10 to 14 year olds in the area. The emphasis is entirely on primary prevention. Throughout the programme, the children monitor their own diets and parents, home economics and physical education staff are all encouraged to join in the programme and support the children.
THE NUTRIENT CONTENT AND VARIABILITY OF CATERING DISHES
Authors: Taylor Alison
Published: March 2008

To follow on from an earlier article on this topic (Nutrition and Food Science, March/April 1989), which outlined the background to this research and examined the method developed, this second article will highlight some of the findings and conclusions of the work.
NUTRITION EDUCATION
Authors: Fine Gill
Published: March 2008

The British Nutrition Foundation is an impartial scientific organisation and registered charity which aims to provide scientifically based information about nutrition, encourage nutrition research and promote nutrition education. It was established in 1967 and its Founder Members include a number of eminent scientists and well known companies. Today under the patronage of HRH The Princess Royal, we continue to receive active support from many of the UK's leading academic and medical scientists, and the financial contribution from our membership. The work of the Foundation has expanded considerably in recent years but our fundamental objective remains the same — to help individuals to understand the importance of good nutrition and to be able to utilise the knowledge by making informed dietary choices.
LACTIC ACID BACTERIA
Authors: Earnshaw Richard
Published: March 2008

The use of lactic acid bacteria in food production is perhaps one of the oldest examples of biotechnology. It is probable that fermented milk has been consumed since man started milking animals, possibly as far back as 11,000 years ago. Over the years, numerous fermented foods have been developed, each with its own microbiological flora involved in production. These fermented foods have arisen without microbiological skills or knowledge; only relatively recently have we been able to understand the biological process underlying food fermentation by lactic acid and other bacteria.
BS 5750
Authors: Ardeshir Harry
Published: March 2008

In the last decade, modern food technology has ensured that supermarket shelves are stacked with new ingenious and exciting food ranges. This is all very nice for the consumer but it has presented some headaches for quality control personnel. Consumer expectations are now very high and the race to satisfy these expectations has sometimes been at the sacrifice of quality control: an obvious example is the increasing incidence of food poisoning. What is more, as we approach a single common European market there is additional pressure from the EC to conform to community standards of food quality.
SOFT DRINKS
Authors: Blades Mabel
Published: March 2008

Today there is an enormous range of soft drinks available. These may be squashes which require diluting with water or be in a ready to drink form which can be either fizzy (carbonated) or still. A variety of fruit and vegetable juices is also available.
RAYS FICTION
Authors: Maclean David
Published: March 2008

‘The increasing public awareness of food safety issues has brought forth a torrent of pseudo‐science from publicity‐conscious activists in the media and elsewhere who are anxious to foist a particular viewpoint on to the public. On no subject have we seen more of this than our proposal to allow consumers the choice of irradiated food.
HOSPITAL CATERING
Authors: Kipps Michael , Middleton Victor
Published: March 2008

Normally in a restaurant, or more particularly, in a cafeteria, customers expect to choose a meal from the choice available at a particular time. In hospitals, it is quite usual for patients to be required to choose a meal 24 hours or more in advance, in order to accommodate their wishes to the dominant system.
ZINC, IRON AND FOLIC ACID
Authors: Southon Susan
Published: March 2008

Interest in nutrition has shifted away from the isolated concern with the individual nutrient to the interaction between and among nutrients. Examples of interactions among nutrients include a host of mineral‐mineral interactions of transition series metals with similar orbital configuration and chemical properties.
DIETETICS IN THE COMMUNITY
Authors: Burnett Jacky
Published: March 2008

All dietitians working for the National Health Service within the community are graduates with a state registration in dietetics (SRD). The British Dietetic Association is our professional body.
FOR WHAT WE ARE ABOUT TO RECEIVE
Authors: Parkes Leslie R
Published: March 2008

Meeting the needs of the chilled ready‐meal market calls for a fine balance to be struck between preserving ‘fresh’ taste and avoiding microbial growth risks. Leslie R Parkes reports
DIABETES AND ITS DIETARY MANAGEMENT
Authors: Govindji Azmina
Published: March 2008

Diabetes mellitus is a condition in which the level of sugar (glucose) in the blood is too high. Blood glucose is normally carefully controlled by a hormone, insulin, which is secreted from the pancreas gland. If there is insufficient or ineffective insulin in the body (as in diabetes), the glucose obtained from food cannot be stored or used for energy. Consequently, its level in the blood remains high. This is known as hyperglycaemia. The raised blood glucose causes a variety of symptoms (fig 1), and if the diabetes remains uncontrolled, there may be damage to some of the body organs such as the eyes, nerves, kidney and feet.
SELENIUM: A VITAL NUTRITIONAL ELEMENT
Authors: Sharman Ivan
Published: March 2008

Interest has recently centered on selenium in the diet. Ivan Sharman PhD, FRSC, describes its discovery, its association with vitamin E, its likely role and dietary sources of the mineral
ANAEMIAS OF NUTRITIONAL ORIGIN
Authors: Davies Jill
Published: March 2008

Anaemia is much more serious and of greater social significance than is generally realised. According to WHO ‘… a great deal of ill‐health, sapping energy and productiveness in many countries and causing tragedies in childbirth, is due to anaemia’.
BORON
Authors: Sharman Ivan
Published: March 2008

Recent advances in multi‐element analyses of biological samples by techniques, such as neutron activation and atomic absorption spectroscopy, have aroused interest in a variety of trace elements that have not generally been recognised as nutritionally essential. Such an element is boron: suggestions that this may be important in human dietary are considered by Ivan Sharman PhD, FRS
DIET AND DELINQUENCY
Authors: Thompson Alastair
Published: March 2008

The suggestion that there is a causal relationship between diet and delinquent behaviour is not new. In 1893 Egleston, an engineer at Columbia University, attempting to sponsor research into nutrition wrote: ‘As a trustee of a large charitable organization … I have been using proper methods of cooking as a prevention of crime with great success …’ While in this country in 1900 Miles writing about prisons and the treatment of criminals suggested: ‘In these we have people who have somehow or other gone wrong. Most of us fail to reflect why; but few would deny that it might possibly be the food … If it were, then here is our chance. We have them in our hands as we have no other class in this free country: we can help them, if needs be, against their will, until with better health the better will itself may come.’
NUTRITION NEWCASTLE
Authors: Smith Julia , Cullen Alison , Hill Moira
Published: March 2008

This is the title of the combined dietetics services in Newcastle. It includes hospital dietitians, community nutrition educators and a nutrition education facilitator under the leadership of director Julia Smith. Here Julia Smith, Alison Cullen and Moira Hill explain how the service was set up, its present activities and future plans.
OFFSHORE CATERING
Authors: Lockie Gillian
Published: March 2008

Over the last ten years the number of meals eaten out of the home by each person each week has increased. It has been estimated that caterers provide at least twenty per cent of the food eaten in the United Kingdom and it has been reported that the fat content of many of the meals they prepare is high. Caterers should therefore be involved in health promotion programmes. The Look After Your Heart campaign offers a certificate to caterers who meet the scheme's requirements for hygiene, smoking restriction and healthy food choices. The award is not offered in Scotland at the moment.
NUTRITIONAL LOSSES DURING COOKING
Authors: Faulks Richard , Belsten Joanne
Published: March 2008

Modern food processing methods and the widespread ownership of both domestic and catering microwave ovens have permitted rapid growth in the production of a wide range of frozen and cook‐chill foods for retail and catering use.
MINERALS AND TRACE ELEMENTS IN THE IMMUNE SYSTEM
Authors: Kieffer F. , Schneider H.
Published: March 2008

There is a general notion that immunology represents one of the more recently emerged branches in the field of science. Its actual roots, however, go back to the late 19th century when scientists like Louis Pasteur, Robert Koch and Paul Ehrlich — just to name a few — laid the basis for active immunisation against bacterial infections. Following the discovery of the virus and its structure, immunisation against viral infections was developed, the most spectacular and effective treatments being vaccinations against smallpox and poliomyelitis.
COELIAC DISEASE
Authors: Ward Rae
Published: March 2008

Coeliac disease originally described in the second century AD by Aretaeus of Cappodocia, was noted to result in diarrhoea and emaciation in both children and adults alike. The word ‘coeliac’ is derived from the Greek word Koiliakos, which was used by Aretaeus and meant ‘suffering in the bowels’. It was not until 1700 years later in 1888 that the next clear clinical account of the condition was given by Samuel Gee (of Gee's Linctus fame) in his classical paper On the Coeliac Affection. He said ‘that if the patient can be cured at all, it must be by means of diet’, and he noted that children on a diet of only mussels improved — although the children complained that the diet was worse than the disease! Although Haas in 1924 advocated a diet of only bananas, it was not until 1953 that Dicke and his colleagues observed the toxicity of wheat. Rye, barley and oats were subsequently shown to exacerbate coeliac disease, although some disagreement remains concerning the toxicity of oats. The modern gluten‐free diet usually excludes wheat, rye, barley and oats and because the condition is a permanent intolerance to gluten, the gluten‐free diet is a diet for life.
THE STORY OF LYLE'S GOLDEN SYRUP
Authors: Richards Diana
Published: March 2008

When Captain Scott set out on his Antarctic expedition in 1910, he took with him some Lyle's Golden Syrup. In 1956, forty six years later, explorers found one of the tins. The syrup was still in good condition.
THE FOOD SAFETY ACT — THE CHANGING SCENE
Authors: Phillips Pat
Published: March 2008

The aim of the Food Safety Act is public confidence in safe food. It needs the Government to create the right legal protection for consumers. It needs the industry to supply safe food and it needs the enforcement authorities to enforce it. The Food Safety Act, which came into force on 1 January 1991, set up a new legal framework, the result will be public confidence in safe food. The Act creates a new, flexible framework for food law.
SOUND FOR PROCESSING FOOD
Authors: Roberts R.T.
Published: March 2008

Ultrasound is simply a name given to sound waves whose frequency (pitch) is too high to be detected by the human ear. The use of low‐intensity ultrasonic waves in level measurement, flow detection, and medical imaging is well known. Here, a pulse of ultrasound is used to ‘probe’ the sample under investigation; comparison of the pulse shape before and after transmission, and a measurement of the transit time in the sample can provide information on many physical parameters. For these applications, the intensity of the ultrasonic burst is not sufficient to affect the material, and no chemical or physical changes are involved.
FOOD POISONING
Authors: Kipps Michael
Published: March 2008

In the United Kingdom, the 1980s saw a dramatic rise in the number of reported cases of food‐poisoning. Data provided by the Communicable Disease Surveillance Centre (CDSC) in London, indicated that formal notifications increased by more than 250% between 1980 and 1988. Table 1 shows what has been happening in England and Wales over this period. The provisional cumulative total for 1990 to mid‐August was over 28,000.
ANTI‐OXIDANT VITAMINS
Authors: Ursell BSc Amanda
Published: March 2008

The anti‐oxidant vitamins include C, E, A and its pro‐vitamin beta carotene. In foods they stop foods oxidising, for example, they help delay the browning process in fruits and rancidity in fats. Their role in the body lies in their relationship with ‘free radicals’. Amanda Ursell BSc, SRD explains
INDUSTRIAL INSIGHT
Authors: Justin Yvonne
Published: March 2008

Yvonne Justin, home economics teacher at Teign School, Kingsteignton, Devon, was recently voted ASDA Home Economist of the Year. In her submission to the judging panel she outlined a particular project she had undertaken by accepting a teacher placement within the food industry
FLAVOURINGS
Authors: Hughes Nina
Published: March 2008

As their name implies, the prime function of these ingredients is to donate flavour which is detected by the senses of taste and smell. Taste itself is made up of the four primary tastes — sweet, sour, salt and bitter — which are detected by the taste buds situated in the mouth, mainly on the tongue, palate and cheeks. Smell is detected by extremely sensitive cells at the top of the nasal cavity. The current standard definition of flavour is as follows: ‘Flavour is the sensation elicited by a foodstuff when the taste and odour receptors are stimulated’.
NEW FOOD COMPOSITION TABLES
Authors: Holland Bridie , Buss David
Published: March 2008

Since 1978, the fourth edition of The Composition of Foods has been the standard reference book on the nutritional value of British foods. Indeed, this book has become so widely known since Professor McCance and Dr Widdowson published the first edition in 1939, that to many people the words ‘McCance and Widdowson’ are more likely to bring to mind this book than two people.
THE CHALLENGE OF DIETETICS IN THE NHS
Authors: Blades Mabel
Published: March 2008

Dietitians employed by the National Health Service (NHS) provide practical advice and up to date information on therapeutic diets for individuals whose medical condition requires it. They also provide up to date knowledge and expertise as regards nutrition for the promotion of health of the general population.
ANTIOXIDANT VITAMINS E AND C
Authors: Ursell Amanda
Published: March 2008

The body has an elaborate antioxidant defence system to protect against excessive free radical attack. Such attack has been implicated in the development process of several degenerative diseases.
FOOD SAFETY IN
Authors: Spriegel Geoff
Published: March 2008

Each year there are 75,000 reported cases of food poisoning. As the majority of cases are not reported, the true incidence of food poisoning is undoubtedly much higher. During the summer months the incidence of particular types of food poisoning increases. Bacteria, the major cause of food poisoning, are widely distributed in nature and primary agricultural products at the time of slaughter (meat and poultry) or harvesting (soil crops) are invariably contaminated with bacteria or more specifically pathogenic bacteria which can give rise to food poisoning.
BREAD ADDITIVES: THE FACTS
Authors: Pollitt Norman
Published: March 2008

The earliest breads, usually made from barley or oatmeal, looked and tasted nothing like today's loaves. Nevertheless, they were wholesome and nutritious because those cereals contain protein, carbohydrate, vitamins and minerals.
A HISTORY OF MILLING
Authors: Roberts Howell
Published: March 2008

Once man was a hunter, finding food where he could amongst the animals and wild plants of his savage and violent world. Then he took perhaps the most evolutionary step of all — he took control of his environment — catching and taming some of the animals he hunted, and collecting and growing the seeds of the wild plants he liked to eat.
Women's Magazines
Authors: Moore Jacqueline , Earless Anne , Parsons Tony
Published: March 2008

The media have been shown to be important sources of information about food and nutrition. Research shows that one aspect of the media, women's magazines, has a particularly strong influence. Women's magazines have widespread readership in all age groups and have considerable potential for the dissemination of information about food and nutrition. The publication of the NACNE 1983, COMA 1984 and COMA 1989 reports set guidelines for healthy eating and these topics have been discussed widely in all the media. The link between nutritional awareness and consumer food choices is suggested by research findings.
Good Practice in Alcohol Education
Authors: Wells Dilys
Published: March 2008

Three‐quarters of Britain's teenagers believe they do not know enough about the dangers of alcohol according to a recent MORI poll of 7,000 16 to 19‐year‐olds. The survey also showed that, although most young people use alcohol sensibly and responsibly, 53 per cent have at least one drink a week. A minority misuse alcohol in a way that causes them occasional problems, which could lead to greater difficulties in later life.
MAFF'S Nutrient Databank
Authors: Smithers Gillian
Published: March 2008

The Ministry of Agriculture Fisheries and Food (MAFF) aims to ensure that an adequate, safe and varied food supply is available from which consumers can choose healthy and enjoyable diets. In order to monitor the effects of its policies and to provide appropriate dietary advice, MAFF needs to know about changes which occur in food consumption patterns and hence nutrient intakes. Dietary surveys are regularly carried out in order to provide information about food and nutrient intakes of different population groups.
McCance and Widdowson
Authors: Ashwell Margaret
Published: March 2008

To most readers of Nutrition and Food Science, “McCance and Widdowson” is the name of the book they will reach for when they need to, say, compare the protein content of a cheese sandwich and a sausage roll. The Chemical Composition of Foods was first published in 1940 and even now in its fifth edition it is still very much the “bible” for nutritionists, food scientists, dietitians and many others.
nature and nurture
Authors: Oppé T.E.
Published: March 2008

The nutritionist must be aware of genetic principles, biological variations and the complex genetic and environmental factors which have a direct bearing on the science of nutrition
RETORTABLE POUCHES
Authors: Thorne Stuart
Published: March 2008

A major difference between sterilised foods (canned and bottled) and foods preserved by other methods, such as dehydration and freezing, is that sterilisation destroys the micro‐organisms that would otherwise destroy the food, whilst the other methods of preservation create an environment hostile to the micro‐organisms present in the food. In practice, this makes packaging of foods to be sterilised much more critical than packaging of foods preserved by other means. Leakage of small quantities of water into packages of dehydrated foods, for example, will shorten the storage life of the product but, unless gross leakage occurs, immediate deterioration will not occur. With a sterilised food, even the penetration of a single bacterium into a package can bring about the almost immediate demise of the food because the environment inside the package is usually ideal for microbiological growth. Fig. 1 shows the typical effect of leakage on sterilised and dehydrated foods. The perfect seal necessary for sterilised foods has, historically, been the main reason for the slow introduction of flexible pouches for sterilised foods, but modern technology now permits adequate seals to be made in suitable flexible materials and these are playing an increasingly important role.
Manufactured foods and dental decay
Authors: Grenby Trevor
Published: March 2008

Dental caries (or tooth decay) is our most prevalent disease, and hardly anyone living in present‐day Britain is completely free from it. More than 99% of the population have had teeth attacked by decay, sometimes so severely that a large proportion of their teeth have had to be extracted. The result of dental caries combined with gum disease is that 37% of all the people over 16 in England and Wales are edentulous (i.e. have had all their teeth extracted), while the figure for Scotland is even higher at 44%.
Seaweed and Japan's nutritional crisis
Authors: Lamont Brown Raymond
Published: March 2008

In excess of 11 million people live on Japan's four main islands of Hokkaido, Honshu, Kyushu and Shikoku. The country's total landmass is approximately twice that of the United Kingdom, yet only around 8% of this is usable for agriculture. Japan too is very short on raw materials which have to be imported in hundreds of millions of tons. The country's population explosion, combined with the dearth of mineral assets, has led Japanese nutrition experts to forecast a grave food crisis. ‘Futuristics’, a subject which fascinates the Japanese, is being used to help solve the projected food problems: And in this the sea is seen as the saviour of Japan.
CONSUMER ATTITUDES TO FOODS AND NUTRITION
Authors: Fallows Stephen J.
Published: March 2008

Whilst reports linking diet and health have been available for a number of years, it is only in the last couple of years that the subject has received significant coverage in the popular media of TV, radio, magazines and newspapers. Today, however, hardly a week passes without such coverage. This media attention is paralleled by unprecedented use of nutritional themes in the marketing of foodstuffs. A wide variety of products are sold on the basis of claims that they are:
FOOD HYDRO‐COLLOIDS
Authors: Marrs WM
Published: March 2008

There are few processed food products which do not contain one or more hydrocolloids in their formulation. Hydrocolloids are generally polysaccharide extracts, obtained from plants, which have a great affinity for water at relatively low concentrations (considerably less than 1%) and produce highly viscous or gelled systems. Their vital role in food products is to provide a degree of bulk structure sufficient to stabilise the product, improve its consumer appeal, and extend its shelf life.
WHY ARE WE FAT?
Authors: Garrow John
Published: March 2008

Dr Garrow began by saying that the title of his lecture was not of his choice because it implied both that we are fat and that it matters that we are fat. He then said that about one third of the adult population of the UK carry more than the optimum amount of fat, so that they have an energy store which could be lost without any impairment to health, indeed, their health would probably improve.
HYPERACTIVITY AND DIET
Authors: Graham Philip
Published: March 2008

Links between the ingestion of food and changes of behaviour and emotional state may arise in a variety of ways. A useful attempt to establish a series of definitions was made by a Joint Committee of the Royal College of Physicians and the British Nutrition Foundation, but this failed to take account of the possibility of reproducible psychological reactions, without observable physical changes, occurring independently of the person's awareness of the nature of the food ingested. As this phenomenon is crucial to the subject, a revised set of definitions is proposed here.
FEEDING THE UNDER‐FIVES
Authors: Richardson Joan
Published: March 2008

Joan Richardson, MBE, District Health Promotion Officer in the Worcester and District Health Authority, summarises some of the papers given at a recent conference in her area at which specialists in nutrition, child development and biochemistry discussed key issues about food and growth of the pre‐school child
THE GREEKS HAVE A WORD FOR IT …
Authors: Ryall Ray
Published: March 2008

Margarine was invented by the French chemist, Mège Mouriés, and patented by him in 1869. This new product, which Mouriés made with beef suet and skimmed milk as the main ingredients, came at a time of severe food shortages in Europe and particularly in the France of Napoleon III. It was a much needed lower cost substitute for scarce butter, and it virtually remained as a butter substitute until some years after the second world war.
FUTURE HUNGER?
Authors: Blaxter Kenneth
Published: March 2008

Much of the nutritional concern in the western world relates to problems that arise from the abundance of food available and the lack of wisdom exercised by many in selecting from this abundance what is thought to be a healthy diet. This does not mean, however, that we do not also have a concern for those whose everyday existence includes the experience of hunger. In his lecture to the British Nutrition Foundation in November '86, Sir Kenneth Blaxter posed the question, are the resources of the world adequate to provide sufficient food to ensure that future generations of all the people of the world will be free from hunger? Using his great wealth of experience, Sir Kenneth predicted the quantity of food which would be needed and discussed those uncertain factors which will determine whether the earth's resources will be able to meet these requirements.
NINETEENTH CENTURY BIOTECHNOLOGY
Authors: Barker S.A.
Published: March 2008

Although biotechnology is thought to offer enormous potential for the future, it is a science that is steeped in history. Professor S.A. Barker, from the Chemistry Department, University of Birmingham, recently described some biotechnological processes which appeared in books published during the previous century
FLATULENCE
Authors: Fenwick Roger , Price K.R. , Johnson I.T.
Published: March 2008

The flatulent effect of beans is universally known and has, undoubtedly, been a source of discomfort throughout history. It has even been proposed as an explanation for Pythagoras' otherwise puzzling ban on the eating of beans by the members of the philosophical school which he founded in Ancient Greece. It would be incorrect to imagine, however, that the problem is now of little social concern beyond the school playground, within which it is the topic of countless jokes and speculations.
FIBRE CONCEPTS
Authors: Finch Irene
Published: March 2008

There seems to be no doubt that some people think that fibre is the apple peelings, the bran, the ‘wrappings’ of plant foods and even the skin and tendons of meat that were once removed in food preparation and were considered to ‘have no goodness’. This led to the belief that ‘fibre foods’ are the bulky, coarse unrefined foods. Many food scientists would say that the people who think in this way have an inaccurate concept of fibre and many educationists would say they have some facets of the fibre concept but not all the important ones.
DINING A LA HEART
Authors: Johns Nick
Published: March 2008

NACNE and COMA have recommended, on health grounds, that the British population's fat intake be reduced to below 35% of total dietary energy. The most recent estimate puts national domestic fat consumption at 43% of total dietary energy, but there is no such data for the dietary fat contribution of foods eaten outside the home.
MULTIPLE SCLEROSIS
Authors: Sharman Ivan M.
Published: March 2008

Multiple sclerosis, otherwise known as disseminated sclerosis syndrome or MS for short, is so‐called because it involves a multiple scarring, or ‘sclerosis’, of the central nervous system. The onset of the disease is often difficult to identify because it begins with intermittent episodes of attacks which may be quite mild. There are also periods of remission so that attacks may be forgotten and not related to the disease. MS is more prevalent in females and initial episodes usually occur between the ages of twenty and forty years of age.
A YEN FOR BETTER HEALTH
Authors: Glynn Owen Olwyn
Published: March 2008

The population of Japan, because of its vegetarian diet, has often been used as if it were a control group in comparisons of different diets and their effects on the prevalence of killer diseases in the western world.
NITRATE IN WATER
Authors: Cottrell Richard
Published: March 2008

There are a number of environmental concerns which periodically catch the headlines and subsequently fade from sight, not because the problem has been solved but because the issue has ceased to be news. A recent example of this media ephemerality involved reports that the water supplies of some parts of the country were ‘seriously’ contaminated with nitrogen (in the form of nitrate); that the problem was caused by chemical fertilisers and getting rapidly worse: and that the EEC was taking action to stop it. And yet, within a few days, nothing more was mentioned.
EATING OUT A LA HEART IN HACKNEY
Authors: Summers Helen
Published: March 2008

In the inner London borough of Hackney four of the 193,000 residents die each week before they reach retirement age. To combat this situation and to encourage healthier lifestyles, the City and Hackney Heart Disease and Stroke Prevention Programme was inaugurated three years ago. This programme consists of various projects designed to increase public awareness of the problem and to help people make more healthy food choices to reduce their risk of cardiovascular disease.
CATERING FOR HEALTH
Authors: Scobie Patricia
Published: March 2008

The now familiar message, initiated by the NACNE and COMA reports, that our health is linked to our eating habits has resulted in consumers being much more selective when buying food. This demand for information has had a positive response from the food manufacturing industry and food retailers, many of whom are now giving detailed nutrition information on their labels. Similarly, we are about to have a set of Government guidelines on nutrition labelling designed to ensure that nutrition information is given in a standard format and can easily be compared.
ENZYMES USED IN FOOD PROCESSING
Authors: Ardeshir Harry
Published: March 2008

Unwittingly man has used enzymes in the preparation of food and drink since the dawn of civilisation. Now we are aware of the enormous potential of enzymes in making the sophisticated food products to meet the demands of today's consumers
EXTRA FACETS ABOUT FIBRE
Authors: Finch Irene
Published: March 2008

What exactly is fibre? A chemical approach to this question is not only unsound but also incomprehensible. Fibre is best thought of, quite simply, as the cell walls of plants, which contain all the other nutrients. It is one thing to say this, but quite another to understand it. People who have not seen cells and cell walls with their own eyes cannot understand in the same way, though really good photographs will help.
HEALTHY EATING ON A BUDGET
Authors: Knowler Sally
Published: March 2008

Over the past two years the Tesco Healthy Eating Guides have become a valuable source of information to customers who want to know more about how they and their families can eat a healthier diet and improve their fitness and general well being. These guides have given advice and guidance on all aspects of nutrition and provide helpful information on how to put the theory into practice.
THE NEED FOR UPSTREAM THINKING
Authors: Ashton John
Published: March 2008

It has been said that medical workers are like life‐savers standing beside a fast‐flowing river. Every so often a drowning person is swept down, the lifesaver jumps in rescues and rescusitates them. Just as he or she has finished another drowning person appears and the imperative of saving people is such that there is never time to go upstream and see who is pushing everybody in. In public health terms the task of refocussing upstream is in part that of reorientating the education, training and perspective of health workers so that, for instance, the consultant in charge of a coronary care unit becomes interested in coronary prevention or the accident and emergency surgeon becomes active in road safety and the fight against drunken driving. However, the task is also about refocussing the population as a whole away from victim‐blaming towards a rounded understanding of what needs to be done.
DIET AND THE UNDER FIVES
Authors: Buttriss Judy
Published: March 2008

A recent report by the Child Health and Nutrition Working Party of the British Dietetic Association discussed the effects of changing the diets of pre‐school children along the lines currently suggested for adults. Neither the NACNE nor the COMA Reports made specific recommendations for children under five: COMA specifically excluded them and NACNE stressed the potential dangers of modifying children's diets to reduce fat and increase fibre intake. Concern has been expressed amongst dietitians that widespread media coverage of the need for dietary change, in the absence of specific recommendations for children, could result in the extension of the general guidelines to young children.
DIET MISCONCEPTIONS AND IGNORANCES
Authors: MacDonald Anita
Published: March 2008

Although the health professionals have differing opinions on feeding babies and young children, the true facts are often all too few. As a result, many mothers remain confused about nutrition and not surprisingly their lack of understanding can lead to under nutrition in their offspring.
EFFECTS OF FIBRE ON ABSORPTION
Authors: Fairweather‐Tait Susan
Published: March 2008

Fibre is assuming an increasingly important role in the UK diet, and therefore it is essential that we understand how it may affect nutritional status. Currently there is concern about the effect of fibre on mineral metabolism, since it has been shown to reduce the absorption of some minerals, such as iron and zinc, from the diet.
CATERING FOR HEALTH
Authors: Scobie Patricia
Published: March 2008

Fat occurs in meals either because it forms part of the ingredients or because of the cooking or garnishing methods used. We found that many traditional practices considerably increased the quantity of fat in a dish.
CATERING FOR HEALTH
Authors: Scobie Patricia , Stevenson Daniel
Published: March 2008

Dietary fibre is a general term for the combination of celluloses and pectins that pass through the digestive system largely unchanged. Modern cereal processing techniques and a decline in the popularity of bread and potatoes have combined to reduce our intake of fibre to around 20g per day. However, fibre is an essential part of our diet and low intakes are thought to lead to a series of problems varying from constipation to cancer of the colon.
NUTRITION AND THE ELDERLY
Authors: Buttriss Judy
Published: March 2008

The term ‘elderly’ is often used to refer to men and women of pensionable age. But this group of people represents a cross section of the population, varying greatly in age, health, living situations, marital status, education and dietary habits. The size of the pensionable population — women aged over 60 and men over 65 — in the United Kingdon has grown rapidly in recent years. In 1901 there were 2½ million pensioners (6% of the population). By 1981, this had increased to almost 10 million (18% of the population). The greatest increase has been in the number of individuals over 80 years of age — from 218,000 to 1½ million in the same 80 year period. The over‐eighties now represent 15% of the pensionable population. More women than men are reaching very old age. The ratio of men to women is 2:1 at age 80 and nearly 3:1 at age 85.
FOOD OF THE GODS
Authors: Ardeshir Harry
Published: March 2008

An aphrodisiac to the Aztecs, a stimulant for Spanish soldiers, a fighting food for American forces, the drink for which a famous London club was founded, and today, our favourite sweetmeat. It's chocolate!
LIP SERVICE ‐ A NEGLECTED AREA IN SERVICES MARKETING
Authors: Gummesson Evert
Published: March 2008

It is estimated that 60 to 70 percent of the GNP in western developed countries is services. Some twenty‐five years after the discovery of this fact the academic world found the time ripe to recognize services as a research area. Says German service pioneer Professor Wolfgang von Dienstbode: “We consider it obvious, although a lot remains to be done to prove it scientifically, that the service sector has come to stay.” The theoretical advances in services marketing and the management of service businesses have also boomed during the past few years.