bluuebunny/crossref_metadata_2025 huggingface dataset:
Modern food production and fossil fuels
Authors: Low A.J.
Published: March 2008

The increase in food production per acre this century and more particularly in the last thirty years has been due to a number of factors but the majority have involved the use, at an ever increasing rate, of fossil fuels (coal and oil).
School meals in France
Authors: Vinit Mme F.
Published: March 2008

The service of school meals in France varies considerably from one town to another and from region to region. The differences in the meals depend on a number of factors but mainly because they are not organised on a national basis.
An anthropology lesson in food
Authors: Doughty Joyce
Published: March 2008

Anthropology is the science of man and it is a study not only of what man looks like but how he behaves. It is customary to divide the subject into physical anthropology, which makes a comparative examination of the physical characteristics of human beings, such as their size, shape and colouring, and social and cultural anthropology, which looks at man's beliefs and behaviour and his relationship with his fellows.
Slimming in a group
Authors: Parsonage Sally R.
Published: March 2008

Much publicity has been given to the health risks associated with being overweight, and the rising incidence of obesity has been the concern of the medical profession over the last 20 or 30 years. This has resulted in the approach to treating obesity being primarily medical, which although theoretically correct has not proved sufficiently effective in practice to overcome the problems facing an overweight person.
Summary of the recently published report on
Authors: Russell Margaret
Published: March 2008

The effect of diet on coronary heart disease has been the subject of much research and controversy in recent years. In 1970 a panel was set up by the Committee on Medical Aspects of Food Policy (Nutrition) to advise on the significance of any relationships and on any indications for future action and for the formulation of a United Kingdom food policy. The panel's report was published in June 1974. The panel's members studied and discussed an enormous volume of published work from all over the world, and had meetings with a number of experienced investigators. The report's bibliography contains almost 400 papers, both published and unpublished. The report is almost entirely confined to an interpretation of the evidence as it applies to man; although atherosclerotic thickening of arterial walls occurs in other species, thrombotic obstruction appears to be found only in man.
Teach‐in no.9: FOOD ACCEPTABILITY
Authors: Heath Henry B.
Published: March 2008

The body has constant need for energy in much the same way as any piece of complicated machinery and yet the process of providing this energy in the form of food involves far more than the mere ingestion of calories. Most of us appreciate that we can derive great pleasure from eating and drinking those things which we like and that, equally, however nutritious we know them to be (or are informed of the fact on the label) we quickly lose interest or indeed entirely reject those food products which are not pleasing or do not stimulate the appetite. In other words, given a free choice we are generally discriminative and select those foods and drinks which give us most pleasure. However, we must also recognise that the majority of us try to live our lives with the least effort and as discrimination involves effort it is not surprising that a large majority of consumers approach the selection and appreciation of food at best subconsciously or even, with the ever increasing pressures of today, unconsciously.
One man's meat
Authors: Watson R.H.J.
Published: March 2008

Both the dietitian and the food manufacturer have realised that food acceptability is just as important as nutrient content. It will therefore be useful to look at some of the sociological factors involved in food acceptability. Most people would think that provided the sensory qualities of the food—taste, smell, appearance and texture—were not undesirable, then this would be sufficient. This is not the case, and in fact is tackling the problem at the wrong end.
Folate Metabolism
Authors: Chanarin I.
Published: March 2008

Folic acid is one of a group of vitamins essential for normal growth and for maintenance of normal health. Man is totally unable to synthesize this material and is dependent on dietary sources. The term ‘folate’ is generally used to describe this family of compounds.
TRENDS IN FOOD PACKAGING part 2
Authors: Paine F.A.
Published: March 2008

Since 1970 there has been a distinct drop in the tonnage used for paper wrappings and this is attributed to competition from foils, laminates and plastics materials, particularly for fats and snack foods. The major competitors are, of course, high density polythene and low density polythene, both of which provide the right sort of properties for wrapping fats and fatty foods to such an extent that they have made big inroads on the paper wrapper market.
HEALTH FOOD FORUM
Authors: Morton Ian , Marks Vincent , Hanssen Maurice , Nevett W. , Hollingsworth Dorothy
Published: March 2008

Dorothy Hollingsworth opened the session by inviting the four panel members to give a short talk on their own personal view on the status of food today.
The world food crisis
Authors: Borgstrom Georg
Published: March 2008

Mankind is facing a situation unprecedented in history. The world's population is increasing by close to eighty million a year. This is equivalent to a new Europe each sixth year, and a new United States in less than three years. Asia is adding the present population of Japan each second year. Latin America is, however, growing most rapidly. Brazil is currently increasing with more people per year than the USSR, Mexico with more than the US. The 24 million of Colombia are adding per year five times more people (800,000) than the United Kingdom (160,000). So are Egypt's 37 million.
The Agricultural Research Council
Authors: Tomalin A.W.
Published: March 2008

Why do potatoes become bruised black and blue? What causes the antiseptic taint of chicken flesh, or the fishy taste in eggs? Objectionable to the consumer and financially disastrous to the producer, these are some of the problems the Food Research Institute sets out to solve.
THE SHAPE OF VEG TO COME
Authors: Gunston David
Published: March 2008

The pedigree of most of the vegetables on our plates could accurately be given as ‘by perseverance out of weed’. For long centuries of selective plant‐breeding have brought uselessly straggly natural weeds to the plump and tasty foodstuffs of today. But the process has not ended. Indeed, to the original perseverance might now be added ingenuity, since scientists are working hard to produce new‐style veg. that better suit modern needs. Here are some progress reports.
Diet and Coronary Heart Disease
Authors: Truswell A.S.
Published: March 2008

Coronary heart disease, which is sometimes called ischaemic heart disease, is the major cause of death in the United Kingdom. Much more is known, and even more talked about, the relationship between coronary heart disease (CHD) and diet than any other type of medical disorders except for the deficiency diseases.
JET SET FOOD
Authors: Preston Frank
Published: March 2008

Due to diurnal variations of illumination, temperature and other environmental factors resulting from the axial rotation of the earth, all living organisms have an imposed diurnal or Circadian cycle. The term “Circadian” from the Latin “circa” — around — and “diem” — the day — was first described by Halberg and denotes alternating periods of sleep and wakefulness which have a rhythmic background of metabolic changes affecting all bodily systems including body temperature, changes in the chemical constituents of the blood, kidney and liver function, the digestive and gastro‐intestinal tract, endocrine glands and the respiratory system.
THE TENDENCY TO FATNESS
Authors: Ashwell Margaret
Published: March 2008

In this shortened version of Dr. Ashwell's paper, evidence that a genetic ‘tendency to fatness’ could exist is examined and possibilities which might account for the weight gaining potential of an individual are suggested
Dieting the overweight schoolchild
Authors: MacAdie Diana
Published: March 2008

Family attitudes toward food create a very important influence upon the eating habits of the growing child. It is both unfair and often futile to expect a youngster to control a lusty appetite while other members of his family gorge without restraint, particularly if they too have a weight problem. A mutually supportive atmosphere exists within a family and it was wondered whether a child and its mother both actively dieting together would encourage a good weight loss from each. It was also suggested that if one person (the child) ceased to be compelled to follow a diet whilst the other (the mother) continued regularly instruction at a slimming group then the dietary discipline and attitudes created by the previous period of dieting would continue to exert an influence on the child even though the child had been “freed” from the discipline of group therapy. Further, it was hoped that the example of the mother would act as an encouragement for the child to continue to check what he eats.
Some effects of DRUGS on NUTRITION
Authors: Truswell A.S.
Published: March 2008

In the broadest sense, the word “drug” has come to mean the same as “medicine”, that is, a substance that is used in medical treatment because it has some action on the functioning of the body or on disease. Food and drugs can interact in several ways and in some instances there is a very hazy borderline between what is a food and what is a drug. Take alcohol for example. When taken in large quantities, it has a marked effect on the higher nerve centres, so alcohol is clearly a drug. Yet being a source of energy, alcohol is also a food. One gram of alcohol supplies 29 kJ and the average adult in the U.K. takes about four per cent of his total energy intake as alcohol. (In France and other wine producing countries, alcohol supplies about 14 per cent of the total adult energy intake.) A variety of effects on nutrition can be caused by alcohol. In social drinkers the commonest is a contribution to obesity. Some wines — not only “tonic wines” — are rich in iron. This is, at first sight, a good thing because iron deficiency is common all over the world. But those who take generous amounts of wine are not necessarily those who are short of iron and a state of iron overload can sometimes occur. Severe alcoholics, whose life becomes so disorganised that they eat very poorly, can have a variety of nutritional deficiencies. The most serious is thiamin deficiency which can occur in those alcoholics who drink heavily and eat very little food over a few weeks. The result is either brain disturbance, Wernicke‐Korsakoff disease, or heart failure. These respond dramatically to large doses of thiamin, provided the condition is recognised quickly. Occasional cases have been reported from British hospitals in recent years.
Not forgetting carbohydrates…
Authors: Sharman Ivan M.
Published: March 2008

During recent years interest in nutrition has tended to be centred upon the need for vitamins, the importance of proteins, the energy promoting qualities of fat, upon mineral requirements and similar topics. Thus much attention has been directed to the role that vitamins play in promoting health and the necessity for meeting their recommended daily intakes. It is perhaps not surprising, therefore, that the contribution that carbohydrates make to the diet has tended to be overlooked and even forgotten. Furthermore carbohydrates have at times, been actually incriminated and considered undesirable. An instance of this is the alleged association of the consumption of larger amounts of purified white sugar with an increase in the prevalence of ischaemic heart disease. It will be the purpose of this article to ‘restore the balance’ of the importance and usefulness of carbohydrates in our diet.
Extracts from a paper EATING 1974–75
Authors: Stamp Elisabeth
Published: March 2008

At least one third of the food grains produced in the world — over four hundred million tons — are being fed to livestock. Instead of being eaten directly by human beings, they are converted, usually very wastefully, into meat for the consumers of the rich world.
TRITICALE
Authors: Coppock J.B.M.
Published: March 2008

During 1974 three books have appeared on the subject of Triticale; the first ‘Nutritive value of Triticale protein (and the proteins of wheat and rye)’ contains in its title the clue to the name of this new cereal. It is an artificial genus synthesised by combining the genomes of wheat (genus Triticum) and rye (genus Secale). The second book, aptly entitled ‘Triticale: first man‐made cereal’ is an account of a symposium jointly sponsored by the American Association of Cereal Chemists and the International Union of Food Science and Technology, held in St. Louis, Missouri in 1973 and the third, quite simply called ‘Triticale’ is an account of an international symposium held in El Batan, Mexico, also in the Autumn of 1973.
REPORT ON INFANT FEEDING
Authors: Russell Margaret
Published: March 2008

A working party set up by the Committee on Medical Aspects of Food Policy (COMA) Panel on Child Nutrition to review and advise on infant feeding published its report in October 19741. It contains factual information and recommendations which should be of interest and value to those responsible for the training of doctors, dietitians, nurses, midwives and health visitors as well as to food technologists and manufacturers of infant foods. It includes many references to research on infant feeding and tables giving the composition of the wide variety of ‘artificial’ milk feeds at present available compared with cows' and breast milk. It is hoped that the report will enable practical and consistent advice on infant feeding to be given to mothers.
DESERT ISLAND BOOKS
Authors: Morton Ian
Published: March 2008

I should very much like to have an idea of what the vegetation on the island was like, how it might be improved and what use could be made of it. A most valuable book would be Rhind's Vegetable Kingdom — A History of the Vegetable Kingdom by W. Rhind, Blackie and Son, Glasgow. Revised edition 1855. This book I have at home and find a most useful one to consult. Not only is it full of information but some of the lithoprints are delightful.
What children eat now
Authors: Wheatley Lawrence
Published: March 2008

When my first article appeared in the January 1971 number of Nutrition and Food Science describing a survey I had conducted of the eating habits of children at my school in July 1970, the school comprised about six hundred pupils and was approaching the end of its first year as a comprehensive school having previously been a Secondary Modern School. Its Sixth Form then contained about fifteen pupils.
A personal view of Teaching Nutrition
Authors: Church MB M.A.
Published: March 2008

I think that the most important challenge to a nutrition teacher is how to integrate nutritional knowledge into a pattern of teaching that is relevant to life. Although nutrition science has yielded a profusion of facts on nutrient needs, biochemistry and physiology, links with the behavioural sciences are inadequate. This may be a reason for the failure of much nutrition education to affect behaviour, along with the common health education assumption that ‘Knowledge’ results in a change in ‘Attitude’, which is followed by a change in ‘Behaviour’. I propose an alternative integrated health education model.
NITRATE AND NITRITE IN FOOD
Authors: Morton I.D.
Published: March 2008

Considerable attention has been paid in the last few years to a class of compounds called ‘Nitrosamines’ which could be formed in foods as the result of a reaction between nitrites and amines. In certain species of laboratory animals under specific conditions, some of these nitrosamines have been shown to be carcinogenic. Food scientists have had to look at the use of nitrites in foods and have had to establish whether there is any possible danger in their use
Dairy Processed Foods
Authors: Scott R.
Published: March 2008

Milk whether produced from the cow, sheep, goat, camel, mare or other mammal, apart from feeding the young of the species, suffers from at least three disadvantages as a food for man.
DESERT ISLAND BOOKS
Authors: Hawthorn John , Pyke Magnus
Published: March 2008

Most of the books which I would select have already been chosen, but if I were cast upon a desert island, I would find myself at something of a loss without Lawrie's Meat Science, Pergamon Press, 2nd Edition, 1974 and Kent's Technology of Cereals. I would also like to have a copy of a very old‐fashioned book, The Nation's Food by Bacharach and Rendle, S.C.I., 1946 with me. What a pity this book can't be updated! It contains such a valuable collection of data which are nowhere else so conveniently displayed and arranged. Of course, I would have to have a biochemistry text and for this I would take the 4th Edition of White, Handlers and Smith's Principles of Biochemistry published by McGraw Hill.
preserving eggs
Authors: Passmore Susan M.
Published: March 2008

All methods of egg preservation aim to prevent the entry and growth of spoilage or pathogenic micro‐organisms which would make the egg unpalatable or dangerous to health. Although the contents of chickens' eggs are sterile on laying, the shell surface may be contaminated with many micro‐organisms — on average there may be 130,000 bacteria on the shell of an egg. Most of these organisms, which come from the nest litter or the bird's excreta, will spoil the egg but are not harmful to health, for example Pseudomonas fluorescens which causes ‘green rot’ and off‐odours if allowed to penetrate the egg and grow. Some of the contaminating organisms may be pathogenic, food‐poisoning bacteria such as Salmonella species, which are sometimes present in chicken droppings, but pathogens are very rare in chickens' eggs. Similar salmonellae have been implicated in numerous food‐poisoning outbreaks associated with duck eggs, as the aquatic environment of the duck encourages their growth and on no account should duck eggs be preserved.
VITAMIN D: Anti‐rachitic factor and kidney hormone
Authors: Sharman Ivan M.
Published: March 2008

During the early years of the present century it was suggested that, besides all the then known nutrients, “accessory food factors” were required for the health and growth of man and animals. McCollum and Davis showed in 1915 that at least two such factors were necessary. One was present in fatty and the other in non‐fatty foods; they were named “Fat‐soluble A” and “Water‐soluble B” respectively. At the instigation of Drummond these factors were renamed vitamin A and vitamin B. Subsequently the so‐called “vitamin A” was shown to be a mixture of the factor known to cure xerophthalmia (i.e. vitamin A) and the one that was then shown to cure rickets.
The biochemistry of Meat Quality
Authors: Tarrant P.V.
Published: March 2008

The important quality characteristics of lean meat are freshness, tenderness, colour, flavour, juiciness and water‐holding capacity (i.e. absence of drip). Lean meat is produced from muscle and the biochemistry of muscle has provided a firm theoretical basis for meat technology. In many instances, some of which will be discussed here, a knowledge of muscle biochemistry has allowed meat technologists to improve meat quality or to avoid its deterioration. Before considering the biochemical basis of meat quality it is necessary to outline some general aspects of the structure and metabolism of muscle.
A personal view of Teaching Nutrition
Authors: Mortimer Phyllis M.
Published: March 2008

The nurses are drawn from different hospitals in the area and include general and mental nursing students, the latter often male, while the former are predominantly female. There is a wide spread of nationality and more mature students are usually present. On questioning, few of them have ever reacted with enthusiasm to the idea that Nutrition is an important part of their training. They start the course with preconceived ideas and, by using word association techniques, it has been distressing to realise that the majority anticipate that the nutrition lectures will be less stimulating and beneficial than the more obviously sociological studies.
a new look at mushrooms
Authors: Hayes W.A.
Published: March 2008

Gathering edible mushrooms from the fields and forest is nowadays more of a leisure activity than a serious search for food. When man's survival depended on his searches for the products of nature, wild edible species of mushroom probably made significant contributions to his diet and this is probably true today in some remote regions of the world where acute food shortages occur. In the Himalayas for example, the wild mushrooms that are eaten by the native monkeys are regarded as nutritious and edible. When plentiful these are gathered by the native population and preserved by drying in the sun for later consumption.
Whither Nutrition?
Authors: Neuberger A.
Published: March 2008

Our present knowledge of nutrition is largely based on the enormous number of important discoveries which were made in the first 40 years of this century. During that time, it was recognized that about half the amino acids, which are present in proteins, are essential: that is, they cannot be made in the human body from the digestive form of nitrogen and readily available carbon sources. Almost all the vitamins were defined during this period, and their structures, which cover a great variety of types, were established. We also learned during this period that many of the vitamins are either themselves co‐factors of enzymes, or can be modified in the body in such a way as to act as co‐factors. We also learned to realize that some fatty acids are essential; in other words, they have to be supplied in the diet as such and cannot be derived metabolically from other fatty acids. We derived some ideas of the amounts of these various substances which are required by the growing child, the pregnant mother, and the adult. In addition, we had some information of the mineral requirements, such as iron and calcium, and our knowledge was sufficiently comprehensive to enable the country to devise a food policy which was remarkably effective. In fact, it has been stated that the population of the United Kingdom has never been so well fed as it was during those difficult years of the Second World War.
Fight against FATNESS
Authors: Ashwell Margaret
Published: March 2008

In Part I of this article, I reviewed the contribution made by drugs, both thermogenic and anorectic, to the business of weight reduction. All these have one thing in common — they can only be obtained on a doctor's prescription. So the slimmer knows that a medically qualified person has already made an assessment of the drug's ability to help weight reduction and has therefore got some sort of safeguard when using the product. Part II of my article is going to deal with those products available on the open market which claim to help the slimmer in his fight against fatness.
TEACH‐IN No. 13
Authors: Pawan Gaston L.S.
Published: March 2008

The primary alcohol, ethanol, and its effects in man have been of considerable interest since ancient times. In recent years, for social, scientific, medical and legal reasons, even greater attention has been focused on the problems of alcohol drinking, its metabolism, pathology, and effects on physical and mental behaviour.
The food habits of Asian immigrants
Authors: Hunt Sandra
Published: March 2008

It was during the second world war that the first Indian and Pakistani immigrants began to arrive in Britain; most were sailors who deserted their ships and moved inland to work in the Midland factories. By the early 1950s these men had started to send for their kinsmen and fellow villagers in India and Pakistan. A rapid build up of immigration occurred until by 1961 nearly 100,000 Asians were arriving in Britain annually. At this stage only a very small proportion of the immigrants were women. In Bradford the 1961 census revealed that for every Asian woman there were 42 men.
Eating habits and nutritional status
Authors: Osner Robin , Thomas Susan
Published: March 2008

The National Food Survey records of household food purchases and information concerning the dietary pattern of the population, obtained from estimates of total food consumption in the UK showed that the nutritional value of the household diet exceeded the recommended daily intake for the majority of nutrients, at least until the end of 1973. However, it is known that with decreasing family income and increasing family size, average nutrient intake may fall below the recommended daily level for a few nutrients. The National Food Survey gives no indication of how food is distributed within the home, and it has long been recognised that children are a vulnerable group, particularly within larger families (3–4 or more children) on low incomes. The school meal was developed partially as a means of improving the diets of such vulnerable children.
Economy and palatability
Authors: Chapman Gillian , Mumford Pamela
Published: March 2008

Gillian Chapman and Pamela Mumford of Queen Elizabeth College, London University, suggest economies which can be made while maintaining the nutritive value of the diet, and describe the extra price we must be prepared to pay for palatability.
Are intensive food production systems justified?
Authors: Lewis Christopher W.
Published: March 2008

Over the last twenty years many new substances have been developed as potential foods for man. Although the raw materials from which these novel foods are made may cost next to nothing, what is the energy cost of the processing which changes the basic ingredient into acceptable food?
The salt of the earth
Authors: Blake Douglas
Published: March 2008

In earlier days sharing your salt with someone meant sharing your freindship, and the spilling of salt was taken as a sign that the friendship was going to end. However, salt has long been used as a protection against evil, and the throwing of salt over the shoulder cancels the evil effect of upsetting the salt.
Is National Dried Milk really dangerous?
Authors: Brooke O.G.
Published: March 2008

The DHSS report on Present Day Practice in Infant Feeding, published in 1974, met with muted publicity, but eventually questions in Parliament led to a statement by the Health Minister to the effect that National Dried Milk was no longer recommended for infant feeding. This announcement was premature, in that no acceptable substitute had (or has) been produced by the Government for distribution in the Infant Welfare Clinics, and it was pounced upon by the press, which made the most of the possible dangers of National Dried and other well established infant milks (such as Cow and Gate Full‐ and Half‐cream, Ostermilk Golden, and Carnation). The result has been a great deal of needless anxiety among the numerous mothers who are successfully rearing their babies on these milks. It may strike the reader as unlikely that milks which have been in widespread use since the 1940s, and on which many thousands of babies have grown well and in good health, could be in any respect dangerous. Such scepticism is quite justifiable. The purpose of this article is to explain the differences between the older infant milks including National Dried Milk and the new generation of ‘humanised’ milks, and to show where dangers could lie in the earlier preparations.
A personal view of teaching nutrition
Authors: Scott Jean
Published: March 2008

In 1975 the Winston Churchill Memorial Trust offered travelling Fellowships in twelve different categories including one for ‘Women in Social and Public Service’. This was a new category and attracted over 500 applicants. Out of that number, thirteen women were able to convince the selectors of the worth of their proposed project and I was fortunate in being awarded a Fellowship to study ‘The Teaching of Family Nutrition and Weight Control in Canada and the USA’. Last September I left England for almost three months and in that time crossed Canada from east to west, visiting Government Health Departments, hospitals, public health programmes, clinics and schools. This part of the trip was almost entirely concerned with the teaching of family nutrition in all its aspects, and the remaining time which I spent in the United States was involved with methods of dealing with the problems of weight control in a population at risk from cardiovascular disease.
THE ‘POLY’ COW
Authors: Johnson A.R.
Published: March 2008

Expert medical and scientific committees in several countries have stressed the multifactorial nature of coronary heart disease and have listed the factors which may increase the risk of an individual towards coronary heart disease. One of the conclusions reached by the committees is that there is a correlation between a high intake of saturated fat and elevated serum cholesterol levels, the latter predisposing to a higher incidence of coronary heart disease. While to date there is no absolute proof of the direct relationship between these factors, nevertheless, most of the committees have recommended that those at high risk should reduce their intake of saturated fat and partially substitute foods containing polyunsaturated fatty acids.
GLUTEN
Authors: Collins T.H.
Published: March 2008

Gluten is the nitrogenous part of the flour of wheat which remains behind as a sticky, cohesive substance when the starch is removed by kneading a flour dough in a current of water.
CARIES INHIBITING CHEMICALS
Authors: Grenby Trevor
Published: March 2008

A tremendous amount of effort has gone into the search for such compounds, usually with the aid of ‘screening’ techniques in which the potential agents are added to cariogenic diets fed to laboratory animals, and any effect on the level of caries is compared with that of a control group fed on the basic unsupplemented diet. A whole book has been compiled on the subject with different contributors reviewing progress in various classes of chemicals for which caries‐protective claims have been made.
Dietethics: A science of our times?
Authors: Wynne‐Tyson Jon
Published: March 2008

Until a few years ago, the ethical aspect of the case for a vegetarian diet questioned only our right to breed and slaughter other sentient species so that we might consume their flesh and by‐products. This moral consideration was the very basis of the original revulsion against exploitation of animals for nutritional purposes, although this century has seen an enormous increase in the West of vegetarian humans whose main motivation is the belief that exclusion of animal food is more healthy.
VITAMIN B12:The anti‐pernicious anaemia factor
Authors: Sharman Ivan M.
Published: March 2008

Anaemia is a disease characterised by a reduction in the number of red cells in the blood, or in the amount of the iron‐containing red pigment, haemoglobin. Various types of anaemia are known, thus macrocytic anaemia is the name given to the condition when there is an increase in the average size of the red cells in the blood. It is now known that two vitamins, viz. folic acid and vitamin B12, are involved in the prevention of some anaemias.
DIET: A means to an end
Authors: Down Jasmine
Published: March 2008

The object of all teachers of nutrition is to help students to bridge the gap which produces the dichotomy between what they should eat and what they do eat. Nutrition can be an unrealistic subject to learn. Evidence of the result of bad eating habits is slow to show and therefore remote and the subversive influences of temptation, laziness, boredom, poverty and the like, are on the other hand totally realistic. If students can become conscious of the fact that what they put into their mouths is their responsibility and if possible gain an interest in the interaction between different nutrients and the effect upon the body, then reason might win over instinct in helping them towards better eating habits.
TRACE ELEMENTS: in human nutrition
Authors: MILLS C.F.
Published: March 2008

During the last 30 years there has been rapid growth in our understanding of the significance of trace element deficiency as a cause of disease in animals. After early and spectacular achievements in the study of the importance of iron and iodine in human nutrition, progress in the study of the importance of other trace elements to man has been much slower. There are now signs that this situation is changing and that the health of man, like that of all other species, may be greatly influenced by the dietary supply of a wide range of trace elements.
WHAT'S NEW IN FOOD TECHNOLOGY?
Authors: Thorne Stuart
Published: March 2008

Unless foods are treated very soon after harvest or slaughter, most will deteriorate rapidly due to the action of bacteria and other micro‐organisms. This microbial deterioration usually manifests itself by the typical signs of putridity, fermentation or mouldiness, but most hazardous are those bacteria that can grow to dangerous concentrations without obvious signs that they have done so. The main aim of food preservation processes is to create an environment unsuitable for microbial growth or, with processes such as canning, to destroy the micro‐organisms in the food and to pack the food so as to prevent subsequent ingress by other organisms. Micro‐organisms will not grow at very low temperatures, in low water concentrations, in high acid, salt or sugar concentrations or in the presence of certain chemicals. Thus, freezing, dehydration, pickling and salting are effective in preserving foods. Heat also destroys micro‐organisms and is used in canning and bottling and in pasteurisation, which is a partial preservation process.
FOOD ALLERGY
Authors: Denman A.M.
Published: March 2008

Clinical research has brought great progress in our understanding of the mechanisms by which chronic inflammatory and degenerative diseases damage tissues and organs. Unfortunately there has been little advance in our knowledge of the insults which initiate these processes. Thus much of our treatment for chronic disorders remains palliative. The principal therapeutic triumphs in medicine have followed the identification of microbial infections for which specific remedies have been devised either from chance observation or from the painstaking efforts of the pharmaceutical companies. Since there have been few clues to the causes of most chronic inflammatory disorders, speculation on this subject has flourished without restraint.
VEGETARIANISM—a clinician's view
Authors: Dickerson J.W.T. , Ellis F.R.
Published: March 2008

In Western countries people adopt a vegetarian or vegan diet for a variety of reasons, and though their numbers appear to be increasing, vegetarians and vegans are a minority of the population. However, the world scene is very different, for a large proportion of the world's population has a near vegan diet. This kind of diet is almost always associated with malnutrition often involving deficiencies of energy, protein or specific vitamins. It might be thought that eradication of malnutrition would best be achieved by promoting a western‐type omnivorous diet. This would involve increasing production and consumption of food from animal sources, but it is doubtful if this would be either economically feasible, or nutritionally acceptable. It seems important therefore to establish whether a good vegetarian or vegan diet is consistent with health, and what effects the diet has on commonly used indices of nutritional status.
Diagnosis of food allergy
Authors: Denman A.M.
Published: March 2008

Food allergy can rarely be diagnosed by laboratory methods alone. The best approach is one which combines clinical observations with attempts to confirm the diagnosis by laboratory tests. In principle, the patient is put on a complete exclusion diet to see if the symptoms are thereby ameliorated. Attempts are made to provoke these by restoring items of diet in a planned sequence. It is usually necessary to intersperse these dietary items with placebo substances, that is, dummy foods so that both the doctor and the patient are free from bias in interpreting the results. The demonstration that disodium cromoglycate prevents this provocation provides additional evidence that a particular food is responsible for the disease symptoms. In addition, beneficial results with this drug indicate that the reaction is indeed allergic in nature.
COMPULSIVE EATING
Authors: Hodgson Ray
Published: March 2008

I was recently asked to see a woman suffering from compulsive eating, a problem of sufficient severity to warrant admission to a mental hospital. Frequently the clinical psychologist learns a great deal about normal behaviour by studying the abnormal and Mrs. M's irresistible compulsion to eat was no exception. In brief, her eating tended to be triggered, or at least strongly influenced, by food and mood cues rather than hunger pangs and eating plans. She could not sit in a room with a bar of chocolate for any length of time without devouring it whole, and she could only rarely eat one Black Magic without consuming the whole box. In common with the obsessive‐compulsive, the alcoholic, smoker and compulsive gambler, she found that in certain moods and when exposed to certain cues she had little or no control over her behaviour and was compelled to relinquish her long‐term goals in favour of short‐term gratification. The severity of Mrs. M's compulsive urges demonstrated, in exaggerated form, the loss of control phenomenon which is experienced by every struggling slimmer and is a regrettable feature of the human predicament.
Dietitians at work‐at home
Authors: Leslie Jill
Published: March 2008

For the dietitian community health work means promoting health and helping to prevent disease by working with other people in the health and educational fields. The involvement of dietitians in this way came about via a number of different routes. One of the earliest posts of this kind dates from 1949 and was for a Health Education Officer (Nutrition) and the post was associated with a Health Education Department. Towards the end of the 1960's and early '70's, a number of Community Dietitians were appointed. Some of these were employed by the Health Departments and responsible to the County Medical Officers of Health. One or two were employed by Social Services Departments, and were answerable to the Director for Social Services of their local authority. Their advice would be sought primarily by staff of residential homes on matters of catering and in helping to plan new buildings. In some instances, hospital dietitians worked in the community on a voluntary basis, or were encouraged to do so by a community‐oriented hospital physician. Such local initiative and enthusiasm resulted in several official posts being established in this way. With reorganisation of the health service in view, quite a number of Community Health Dietitians were appointed. Their distribution in 1972‐3 can be seen from the map.
‐and abroad
Authors: Morris Michele
Published: March 2008

When my husband and I first came to Kenya during the middle of last year I was convinced that my experience and specialist knowledge of nutrition would be of great value to the African people. Having trained for 4½ years in home economics and dietetics at reputable British colleges and having worked within the profession for 5 years I saw no reason at all why I could not contribute towards bettering the lives of the East African community.
A language for learning nutrition
Authors: Cay Marjorie
Published: March 2008

The Bullock Report on literacy was, as readers will know, called 'A Language for Life'. Amongst other things it stressed that specialist teachers have a contribution to make to their pupils' development in reading, writing and speaking English. This contribution involves more than the introduction of a specialist vocabulary or agreeing to adhere to the school's policy on spelling mistakes. The Report was concerned with developing practical competencies in reading, writing and spoken English, which every adult needs to function effectively in this country today. The design and implementation of suitable policies were seen to be the responsibility of teachers in all departments, not merely the concern of the English department.
ASEPTIC CANNING
Authors: Thorne Stuart
Published: March 2008

One of the most satisfactory methods of preserving foods for long periods is the process of canning, in which the food is sealed into a container and then sterilised by heat. Modern canning lines are capable of handling up to 2000 cans per minute, but the geometry of the can and the low thermal conductivity of food place constraints on the maximum heating temperature and type of food that can be canned. ‘Aseptic’ canning processes overcome these constraints by sterilising food in specially designed heat exchangers before it is filled into sterile cans. Such processes allow high sterilising temperatures to be used, resulting in improved product quality.
FOOD WASTE SURVEY UNIT
Authors: SINGER DEREK , SMART GLORIA
Published: March 2008

Waste of food has been a concern to MAFF for a considerable period. Recently, because of worries over national and world food supplies, and the necessity for the UK to maintain a healthy import/export balance by making best use of its available materials, there has arisen within academic, industrial, public as well as govrnment circles a wider interest in the manner in which we utilise the basic food materials which we grow and import, and to what extent we actually consume the foodstuffs available. In November 1976, MAFF announced the setting up of a Food Waste Survey Unit “responsible for collecting and collating data on waste as it arises from the point at which food commodities enter into food processing, distribution and consumption, and for reviewing ways in which waste may be reduced or may be re‐cycled within the food chain or otherwise usefully employed”.
Towards a healthier Britain
Authors: Davies Louise
Published: March 2008

The ‘Towards a Healthier Britain’ Conference was arranged by Van den Berghs & Jurgens Ltd. in association with Nutrition and Food Science and held in London last April. The conference was attended by more than 500 people, including doctors, nutritionists, health visitors, other social service personnel and students. Here is an edited version of the papers presented at the Conference.
Your diet and your heart
Authors: Turner Richard
Published: March 2008

Based on reports of eighteen international committees set up to examine the evidence, there is a general consensus of opinion among doctors working in the field of coronary prevention that a high consumption of saturated animal fats is the main contributory factor in heart disease. Most of the causes of heart disease are environmental, that is, they are due to changes we have made in the life we lead. Most countries, and not only the underdeveloped ones, do not suffer from heart disease. The countries who are free from the complaint have not changed their life styles.
Adult fitness
Authors: Murray Alistair
Published: March 2008

We can divide the exercising public into three groups. Group A are the relatively fit people and young people who are not at risk. They can be looked after efficiently by teachers of physical education and sports coaches who are trained specifically to deal with these groups. Group B are the people you are rubbing shoulders with to‐day, those you meet in the street or at the ofice. They are people who may have been fit in earlier days, although it may have been months or years ago, who now feel they should be exercising. The only thing they can do is to take up exercises from a book, follow advice given by the mass media, join an evening class or the High Street gym. Group C are the people receiving rehabilitation treatment in the hands of a physiotherapist or a remedial gymnast like myself, who will deal with component parts of their bodies which need rehabilitation.
Vitamin D deficiency with special reference to the immigrant communities
Authors: Stroud C.E.
Published: March 2008

After World War 2, rickets had disappeared from the U.K. Then in 1960, 19 consecutive cases were reported from Guy's Hospital. A little later, Gavin Arneil discovered cases of rickets in Glasgow. Half of these cases were among non‐British children, but although many of these were coloured, they also included Irish and Spanish children. This showed that lack of skin pigment does not necessarily protect children against rickets.
Speculation on our future food
Authors: Pyke Magnus
Published: March 2008

There seem to be four main influences which may bring about major changes in our food and the way it is prepared during the next 50 years.
New food tables
Authors: Paul Alison , Southgate D.A.T.
Published: March 2008

Food composition tables are an essential tool for anyone wishing to calculate the nutrient content of a diet, whether for use in therapeutic dietetics or in nutritional surveys both at the national and research level. They also provide much of the information on which the teaching of the nutritional values of foods is based.
The taste test
Authors: Pierson Barry
Published: March 2008

According to a recent report the relative importance of the price of food is increasing, which, it is claimed, could lead to the consumer becoming more selective and placing greater importance on the flavour of food.
Browning of foods
Authors: Thorne Stuart
Published: March 2008

With a modest selection of reagents, equipment and test foods — some of which will be normally stocked in the kitchen — students can carry out these practical tests. Most of them will be aware that certain foods develop a brown pigmentation during processing, preparation and cooking. A number of different reactions can cause this browning; reactions between amino‐acids and sugars are responsible for the surface colour of baked bread, caramelisation of sugars produces the colour of toffee and oxidation of some food components can produce discolouration in orange juice. Another familiar browning reaction is that which produces rapid discolouration in cut or bruised fruits and vegetables such as potato, mushroom and apples. These reactions — known as ‘enzymic browning’ because they are catalised by an enzyme present in the food — are the subject of this article.
THE QUEST FOR SAFE FOOD
Authors: Lloyd Alun
Published: March 2008

The emergence of large urban communities associated with modern industrialised societies has imposed enormous demands on supplies of essential foodstuffs. It is clearly quite impractical to provide major conurbations with wholly fresh food. Household expenditure on foods in this country exceeds £10,000 million per annum, and we are obliged to import more than half of our essential food supplies. Even minor changes in our climate, geographically or politically, can precipitate crises as far as supplies of fresh foods are concerned, and apart from the necessity to import food, arrangements must now exist for its long distance transportation and prolonged storage with minimum loss of nutritional value. There has also been an increased demand for high quality foods entailing the minimum of preparation and waste at economical prices.