bluuebunny/crossref_metadata_2025 huggingface dataset:
THE GREAT GRAIN ROBBERS
Authors: Montague Michael
Published: March 2008

Speaking recently to the Royal Overseas League in London Michael Montague, Chairman of the National Consumer Council, compared the results of the EEC's Common Agricultural Policy to the work of the great train robbers. He said, ‘On the 8th August 1963, the Great Train Robbers got away with £2.25 million. In 1985, the Great Grain Robbers, and their allies the great beef, butter, sugar, fruit, vegetable, and wine robbers, are costing the UK's 56 million consumers £1 billion a year in higher food prices — the equivalent of eight and a half train robberies a week! The Common Agricultural Policy is a blot on Europe's economic, social and political landscape. It is bad for consumers. It is bad for taxpayers. It is bad for farmers. It is bad for our industry. It is bad for Europe.’
FOOD ADDITIVES
Authors: Wonnacott Jane
Published: March 2008

In her second article, Jane Wonnacott reviews the official safety evaluation programmes and considers the general approach and the rationale upon which control is based
FOOD & HEALTH
Authors: Bender Arnold
Published: March 2008

My article under this title twenty years ago dealt with six aspects: adequate supply of nutrients for good health, special diets for treatment of disorders, food enrichment, natural toxins, food additives and dietary imbalance. The same aspects are topical today and three merit special attention.
CALCIUM
Authors: Buttriss Judy
Published: March 2008

Judy Buttriss PhD, SRD describes the functions, dietary intakes and absorption of this important mineral and discusses some of the difficulties in recommending a daily allowance to cover the needs of different groups of people
HEALTHY EATING AND THE NHS
Authors: Montague Sue
Published: March 2008

In recent years there has been a tremendous amount of material published concerning the relationship of diet to the development of certain diseases. As a result many local health authorities have begun to develop their own food and health policies, designed to provide information and encourage healthier eating habits. The following article by Sue Montague is based on her report published by Food Policy Research at Bradford University. It looks at the development of these policies, their content and strategies, and some of the problems being encountered by those responsible for promoting the change
UNDER THE MICROSCOPE BACTERIA
Authors: Auty Mark , Lewis David
Published: March 2008

Bacteria have caused problems in the food industry for many years either as food‐spoilage organisms or as food‐poisoning agents. However, not all bacteria are detrimental and some are employed commercially to produce foodstuffs such as cheese, yoghurt and sauerkraut.
GCSE — A CHALLENGE FOR HOME ECONOMICS
Authors: Rowe Eileen
Published: March 2008

Eileen Rowe, County Adviser to Suffolk LEA with responsibility for home economics and social education, describes how Suffolk teachers are responding to curriculum initiatives.
THE ADDITIVES ISSUE
Authors: Cole John
Published: March 2008

John Cole shows how consumer demand for fewer additives provides the smaller food manufacturers with an ideal opportunity for product development.
WHAT DID THEY EAT AT SCHOOL?
Authors: Kipps Michael , Noble Carol , Thomson James
Published: March 2008

In early April this year there was much media coverage of a government preliminary report that was stated to have commented about the eating habits of a sample of 3000 children aged 10–15 years old. The report was said to have contained results which indicated that many children were eating foods high in animal fat and sugar, while low in fibre. Diets were said to be deficient in vegetables and fruit, and in lean meat. Concern was expressed about the levels of vitamins and minerals in children's diets. We will have to await publication of the full report before commenting further, but it is appropriate to mention it now because it provides a useful context in which to view the results of a study of school meals in the ILEA carried out at the University of Surrey. Michael Kipps MSc, Carol Noble BSc and James Thomson PhD describe their study and summarise the results.
FOR ONE SCHOOL'S CAMPAIGN HEALTHY EATING
Authors: Marks Diana
Published: March 2008

As teachers at Monks Hill High School, Croydon we had increasingly become aware of the poor eating habits of some of the pupils. In spite of positive teaching about good nutrition in home economics, social education and science lessons the pupils' choice of food in the school diners did not reflect the healthy eating patterns advocated by modern nutritionalists. When, in the Summer of 1985, the opportunity arose to run a Healthy Eating Project in conjunction with the School Meals Service, the District Dietitian and the Health Education Department of the Borough of Croydon, we welcomed the idea.
TROUT — A FISH FOR ALL SEASONS
Authors: Courtney Amanda
Published: March 2008

Trout was once considered a luxury available only to fishermen and poachers. It is now one of the most widely and consistently available fish in Europe, one with an economical price tag which is devoid of seasonal fluctuation
THE WHEATLFIELDS EXPERIENCE
Authors: Auty Linda , O'Donnell Maire , Evans Jackie
Published: March 2008

As social and nutritional conditions have improved over the last century, there has been a dramatic improvement in health. Communicable diseases have almost been eradicated and mortality rates in childhood have dropped. Consequently, people are now living longer and dying has become an experience of the elderly and often as a result of degenerative diseases such as cancer. The hospice movement was set up to care for patients, such as those with cancer, who could not realistically expect to be cured, and whose needs were primarly for comfort and relief for the remaining period of life. Wheatfields is a hospice in Leeds at which great care is taken over the patients' diets, asLinda Auty, BSc, SRD, senior lecturer at the Department of Dietetics, Leeds Polytechnic,Maire O'Donnell, SRN, ONC matron at Wheatfields andJackie Evans, SRN, RCNT assistant matron explain.
ISSUES CONTROVERSIAL ABOUT CALCIUM
Authors: Buttriss Judy
Published: March 2008

Intakes of calcium are falling in Britain according to the National Food Survey and this has been attributed to decreases in the consumption of dairy products and cereals. The recently published and controversial DHSS report on the eating habits of schoolchildren shows that certain groups of children have low intakes of calcium, especially those who are slimming or eating cafe lunches.
SUGAR AND OBESITY
Authors: Durnin John
Published: March 2008

Many people accept without question that as a nation we should be healthier if we were to eatless sugar. But what is the scientific evidence for this view? Could it be the result of the many nutritional statements made in the mass media which have insufficient scientific basis? Recently, in the fourth of a series of presentations to the medical press under the general theme of ‘Putting sugar into perspective’, John Durnin, Professor of Physiology at the University of Glasgow, reviewed scientific papers on the link between
CORONARY HEART DISEASE IN WOMEN
Authors: White Jane
Published: March 2008

Most people tend to think of the typical heart attack victim as male, and indeed, men do have a considerably higher incidence of coronary heart disease (CHD) and higher mortality rates from the condition than women. This is particularly evident within the 33 to 44 year age group, where men have five times the CHD mortality than women of comparable age. In older groups, this ratio does fall, but overall, the female advantage is maintained. The reasons for the male‐female gap are unclear, but it is thought to be mediated, at least in part, by sex hormone differences.
FAT IN CHIPS
Authors: King Tonia , Postle Gael
Published: March 2008

Following on from the NACNE and COMA reports, the Ministry of Agriculture, Fisheries and Foods (MAFF) have entered the arena to try and raise public awareness of the fat content of foods. In February 1986 MAFF issued proposals for the requirement of foods to be labelled with their total fat and saturated fatty acid content1, 2. (Also reported in the May 1986 issue of this journal.) These requirements are mainly directed at foods sold by retailers but also at some fast food establishments.
DIET & HEALTH
Authors: Slattery Juliet
Published: March 2008

The types of food eaten in the UK have changed enormously over the last century. Developments in food processing and preservation techniques have given rise to many ‘new’ processed foods, such as salted snack foods, instant dried meals, dairy spreads, and a variety of different sorts of confectionery. The food industry has responded to demand for luxury foods, novelty foods, special children's foods, cheap mass‐produced foods, long‐lasting food, and foods which are convenient and quick to prepare. There has been a great increase in the amount of processed food consumed. These changes are largely responsible for the present‐day dietary imbalance, with too much fat, too much sugar and salt and too little fibre, which nutritionists are advising us to alter.
DAIRY PRODUCT PROCESSING
Authors: Hayes Susan , Buttriss Judy
Published: March 2008

Virtually all the milk sold for liquid consumption is heat treated by one of three methods — pasteurisation, sterilisation or ultra heat treatment (UHT). The purpose of heat treatment is two‐fold: to ensure that milk is perfectly safe to drink and to extend its keeping quality.
HUMAN MILK
Authors: Harzer Gerd
Published: March 2008

The composition of human milk varies from mother to mother, from day to day and even during one single feed. It has been proposed that the average composition of human milk can be taken as a basis for the calculation of an infant's requirements. To date, it seems to be the best guide for recommendations on the composition of formulae feeds.
SENSORY PROFILING
Authors: Boyar Michael
Published: March 2008

Acceptability of food is largely determined by its texture, odour, flavour and appearance. These attributes are all vitally important in determining whether or not the consumer will purchase a product, and yet until recently most food producers devoted little effort to quantifying these parameters. Such quantification is necessary if a scientific approach to understanding food systems and then to developing and modifying them is to be adopted. The profile technique enables a trained panel of assessors to quantify the individual sensory attributes which make up a food product. This technique has gained wide acceptance for applications in product development, improving existing products and diagnosing problems in a food product, and also as a tool in quality assurance.
FOOD FOR ATHLETES
Authors: Pender Frederic T.
Published: March 2008

The Commonwealth Games were the inspiration of a Mr J. Ashley Cooper, who in a letter to The Times of October 1892 proposed a periodic sports gathering as a means of ‘increasing the goodwill and good understanding between nations of an Empire’. His dream became part reality in 1911, when an ‘Inter‐Empire Sports Meeting’ was staged in London to celebrate the coronation of George V. In 1928 Mr Bobby Robinson made a proposal at the Amsterdam Olympic Games to the representative nations from the Empire. He asked if they would participate in an all‐British Empire Games to be held in Hamilton, Ontario in 1930. Happily this saw the birth of the Commonwealth Games.
CHEESE AND CULTURED MILK PRODUCTS
Authors: Hayes Susan , Buttriss Judy
Published: March 2008

Hard cheeses Cheese has been made in this country for at least 2,000 years. Until the middle of the 19th century, cheese was made on the farm, using the unpasteurised milk from a single herd of cows and very simple equipment. However, due to the amount of cheese consumed in Britain today, 80 per cent is now produced in creameries.
MAKING LIGHT OF FISH BONES
Authors: Barnes Peter
Published: March 2008

A new development which has emerged from this Department marks the beginning of an expansion into other foods besides cereals. It also marks the beginning of the wider use of fluorescence in monitoring and controlling food processing.
UNDER THE MICROSCOPE BEVERAGES
Authors: Holgate Hilary , Lewis David
Published: March 2008

Beverages cover a wide variety of materials, which show a range of structures when viewed by microscopy.
THE CHALLENGE OF CHANGE
Authors: Pryce Terry
Published: March 2008

As commodity prices have continued to shrink in relation to prices for imported manufactured goods, the countries of the Third World have tried to maintain their export incomes through higher output. For agricultural products, this has been made possible by rapid advances in plant breeding and husbandry — and frequently by funds from international aid and development agencies.
MARKETING HEALTHY EATING
Authors: Fewell Arnold
Published: March 2008

Recent reports on the eating habits of children throughout North Yorkshire came as no surprise to school meals organisers in the county. The reports showed that many children regularly make a beeline for chips, crisps and fizzy drinks. So to tackle the problem of how to encourage children to make a more healthy choice, the Education Catering Service decided to adopt marketing methods used by other modern businesses. After all, a service industry with a turnover of several millions and employing 1500 staff must consider itself a business and look at its business through the eyes of the customer.
AGRICULTURAL ALTERNATIVES
Authors: Carruthers Peter
Published: March 2008

Faced with the problems of food surpluses, agriculturalists are seeking alternative uses of their productive resources. The Centre for Agricultural Strategy has recently examined the possibilities in a study for the Ministry of Agriculture. Peter Carruthers BSc, PhD outlines some of the findings of this study, paying particular attention to the prospects for alternative food crops and food‐producing animal enterprises
EFFECTS OF SUGARS ON HEALTH
Authors: Cottrell Richard
Published: March 2008

A wide variety of conditions have been attributed, at one time or another, to sugar consumption. In only very few of them did the committee consider the evidence to be at all satisfactory.
CREAM AND BUTTER
Authors: Buttriss Judy , Hayes Susan
Published: March 2008

Cream is basically an emulsion of oil‐in‐water and in commercial production, is separated from milk by centrifugal force in a mechanical separator. Generally, milk is first preheated to about 50°C to facilitate separation. It is then fed to a separator which rotates at between 3,000 and 6,000 rpm, although the most usual speed employed for separating cream is 5,000 rpm.
TAKING THE GRUEL OUT OF PORRIDGE
Authors: Kipps Michael , Thomson James , Thompson Alastair
Published: March 2008

The development of policies governing the provision of food to those who become the responsibility of the prison system, has been subject to controversy throughout the centuries. Today the management of food services in Her Majesty's prisons has reached a high level of efficiency, both in terms of food quality and quantity, and good value for money for the tax payer.
SCHOOL MEALS FOR ASIAN CHILDREN
Authors: Shah Parul
Published: March 2008

The objectives of the study were to accumulate information on provision, acceptability, and nutritional adequacy of meals provided, and to compare the nutritional content both with the recommended daily allowance figures and with the nutritional content of meals provided for the children's indigenous counterparts.
WHAT DO CATERERS KNOW ABOUT NUTRITION?
Authors: Carlson Eleanor , Kipps Michael
Published: March 2008

The objective of the study was to survey colleges teaching courses leading to a qualification in catering to investigate what is taught, who teaches nutrition, how much time is allocated to nutrition education, whether nutritional theories are practised in food production and how much caterers understand about the relationship between the food we eat and health.
VEGETARIANISM
Authors: Buttriss Judy
Published: March 2008

Early in 1986, the Realeat Company commissioned a Gallop poll, which indicated that 2.7% of the population (1.5 million people) regarded themselves as vegetarian, with a further 3.1% (1.75 million) being non‐meat eaters. There had been a growth of 11% in the number avoiding meat since 1985 and this had mainly occurred among women, particularly those aged 16–24 years. 12.5% of this age group were found to be either fully vegetarian or non meat‐eating.
EARLY YEARS AT THE DUNN
Authors: Paul Alison , Moore Thomas , Sharman Ivan M
Published: March 2008

In 1987 the Medical Research Council's Dunn Nutrition Unit celebrated its Diamond Jubilee.1 What was the background to the Council setting up a Nutrition research establishment in 1927? Why was Cambridge chosen and why is it called the Dunn?
DEVELOPING HEALTHIER DESSERTS
Authors: Backham Kay , West Ann
Published: March 2008

A recent project in the Catering Studies Department at Huddersfield Polytechnic demonstrates how a schematic approach can be applied to the development of healther recipes for school meals. Kay Backham and Ann West outline their work
THERE'S NO ACCOUNTING FOR TASTE:OR IS THERE?
Authors: Ardeshir Harry
Published: March 2008

The palatability of food is to a considerable extent governed by its aesthetic or sensory qualities, namely appearance, aroma, texture and flavour. Recently, many innovative foods have exploited these attributes as an important aspect of their consumer appeal, for example, the texture of Wispa and Aero chocolate bars, the aroma, appearance and texture of Lymeswold cheese, the ‘snap, crackle, and pop’ of Rice Krispies, the ‘Sch—’ of Schweppes tonic water, the appearance of Monster Munchies and other extruded snack foods.
MODERN PRISON DIETS
Authors: Kipps Michael , Thompson James , Thomson Alastair
Published: March 2008

Revised dietary scales shown in Table 1, were introduced in November 1985 and they are not radically different from their predecessors. However, analysis reveals a numbers of significant changes in the balance of nutrients and food components. The daily meals now provided less energy from fat, and more from complex carbohydrates; they are lower in saturated fat and higher in unsaturated fats; and there is an increase in fibre.
VITAMIN C REQUIREMENTS
Authors: Austin Caroline
Published: March 2008

Why is the Indian fruit‐eating bat like a human being? asks Caroline Austin. Because they are both incapable of synthesising vitamin C! The disability is the result of some long‐past mutation in evolution which has resulted in the loss of activity of an enzyme which catalyses the final step in the biosynthesis of vitamin C. Clearly, vitamin C must be supplied in the diet to compensate for this loss, but how much should we take? In recent years there has been a great deal of controversy on this topic
IRON IN PROCESSED FOODS
Authors: Johnson Ian , Hazell Terry
Published: March 2008

Although the consumption of processed foods has greatly increased during the last twenty years the iron content of the average British diet has declined significantly. Ian Johnson and Terry Hazell describe some of their recent research to find out what effect processing may have on the iron content of prepared foods
QUORN
Authors: Sadler Michèle
Published: March 2008

Now for something completely different. After twenty five years of research and ten years of safety testing consumers are being introduced to a brand new food. Michèle Sadler PhD, MRSH reports on
NUTRITION AND FOOD MARKETING: LABELLING
Authors: Kirk Terry
Published: March 2008

In recent years the upsurge in consumer interest in nutrition and health has stimulated increased use of nutrition information and messages in food marketing strategies. In this article, Terry Kirk reviews the salient features of legislation and voluntary guidelines relating to food labelling and he suggests that a unique opportunity exists for harnessing commercial motivation and communication expertise for the benefit of consumer nutrition education and positive health benefits
SPORTS NUTRITION
Authors: Bean Anita
Published: March 2008

Over the last few years, sportsmen and women have begun to realise the potential role of nutrition in relation to improving performance. As sporting standards get higher and higher, competitors often experiment with new diets, protein supplements and megavitamin doses in an attempt to achieve the ‘competitive edge’. There is, however, no conclusive evidence that such practices do improve performance. The whole area of nutrition in sport is currently receiving much interest within the nutrition and dietetic profession. It was one of the major topics discussed at the recent annual conference of the British Dietetic Association and the Sports Nutrition Foundation has recently been established to provide a focal point for the professional development of all those involved in the field of sports nutrition.
ANSWERING BACK
Authors: McCluney Jacqueline
Published: March 2008

Where do members of the public pick up what they know about food? And where would they go to find what they consider to be reliable information about nutrition? Jacqueline McCluney BSc, SRD, describes a survey carried out at the Food Policy Research Unit to discover more about public views of health and nutrition information sources
FOOD MARKETING: NUTRITION AND HEALTH CLAIMS
Authors: Kirk Terry
Published: March 2008

The basic control of claims made for foods in the UK is provided by the Food Act 1984 in England and Wales, the Food and Drugs (Scotland) Act 1956 and the Food and Drugs (Northern Ireland) Act 1958. These Acts make it an offence to label or advertise a food in such a way as to mislead as to its ‘nature, substance or quality’ where ‘quality’ includes nutritional value. More specific controls on claims made on labels and in advertising are provided by the Food Labelling Regulations.
VERY LOW CALORIE DIETS
Authors: Hunter Fiona
Published: March 2008

For some time there has been concern among dietitians, the medical profession, teachers, parents and others about the use of proprietary diets which severely restrict the energy intake in order to achieve weight losses that had previously been thought impossible. Now the Department of Health and Social Security has published a report of a working party which reviewed the evidence about their use. Fiona Hunter BSc, SRD, summarises this report and its recommendations
ORGANIC FARMING
Authors: King MA Dennis
Published: March 2008

There are a number of organisations involved in organic farming in this country, but as yet they have not been successful in determining unified standards, although some progress in this area has been achieved. Some organisations use symbols which are intended to show consumers that they are buying food that has been grown by true organic methods.
EGGS
Authors: Fore Harold
Published: March 2008

Thousands of years ago, in the Far East, jungle fowl were caught and kept until killed for their meat. The eggs laid while the hens were in captivity were found to be a pleasant‐to‐eat bonus.
NUTRITION AND FOOD POLICY FOR THE UK
Authors: Rossiter Phillipe , Kipps Michael
Published: March 2008

Food is self‐evidently a vital commodity and its provision should rank with security as the most important concern of governments. Because of its importance governments should attempt to devise a coherent national policy covering all aspects of food production, processing and distribution. However, the food system is complex with many different levels and inputs. As a result, the creation of policies aimed as establishing controls, regulations, or procedures in national food provision will be a difficult task.
TEASING OUT DIETARY FIBRE
Authors: Southgate D.A.T. , Faulks Richard
Published: March 2008

While the scientific reaction to many of the claims made for the benefits of dietary fibre is ‘it's too good to be true’, there is wide acceptance by the general public and the media that an increased intake of dietary fibre is a good thing. There is, however, still confusion about what dietary fibre is and how much there is in foods and the diet. In this, the first of two articles, Professor D.A.T. Southgate and Richard Faulks, of the AFRC Institute of Food Research, Norwich attempt to answer the basic question, what is dietary fibre?
SCHOOL MEALS 1988 STYLES
Authors: Hay Ann
Published: March 2008

Last March a new force in the world of school catering emerged. Founded by a team of school catering specialists, the FEAST group was spurred into action by forthcoming changes in education and recent changes in social services legislation.
HEALTHY EATING FOR UNDER‐FIVES
Authors: Buttriss Judy
Published: March 2008

There is currently much discussion about what constitutes a healthy diet, especially for pre‐school children. Of particular interest is the debate regarding the relevance and suitability of adult healthy eating guidelines for the under fives. The situation has been clarified in a recent report from the COMA Panel on Child Nutrition.
FREE RADICALS AND NUTRITION
Authors: Buttriss Judy
Published: March 2008

The term ‘oxygen free radicals’ often appears in articles these days but what are they, are they dangerous, where do they come from and how are they controlled? In two articles, in this and our January '89 issue, Judy Buttriss SRD, PhD, attempts to answer these questions and to provide an overview of current knowledge of the involvement of free radicals in disease and their relationship with certain nutrients
PUTTING FUN INTO HEALTY EATING
Authors: Slater Moira
Published: March 2008

Senior dietician Moira Slater BSc, SRD describes how a dedicated and enthusiastic team improved the quality of life among elderly patients by introducing healthy eating with a novel approach
VIEWS ON MILK
Authors: Buttriss Judy
Published: March 2008

Judy Buttriss of the National Dairy Council describes some results from an on‐going survey into the opinions of consumers and health professionals.
WHAT'S IN A LABEL?
Authors: Wells Michele
Published: March 2008

Labelling a food product for the UK market can be an arduous task with many potential pitfalls. The Legislation Section of the Leatherhead Food RA has developed a range of services to help the food industry avoid making these costly mistakes. Michele Wells describes the help the RA offers.
VERY LOW CALORIE DIETS
Authors: Hunter Fiona
Published: March 2008

Very low calorie diets, or more precisely, commercially prepared diets, which provide less than 600Kcals a day, are estimated to have been used by 7 million people throughout the world. In the UK alone approximately half a million people are thought to have tried such a diet. However despite a recent government report, on the use of VLCDs in obesity, which concludes that there is no real evidence to suggest that VLCDs cause any serious damage to health or life, the use of them remains controversial.
CONSUMER POWER
Authors: Wheelock Verner
Published: March 2008

Verner Wheelock PhD looks back at recent changes in the food market. He considers peoples' views of food, the likely origins of their beliefs, and describes how retailers are meeting — or anticipating — demands
VITAMINS AND MINERALS
Authors: Buttriss Judy
Published: March 2008

There are about thirty vitamins and minerals (micronutrients) required by the body (table 1). Although some of these nutrients are required in very small amounts they are, nevertheless, essential for life.
UNTEASING DIETARY FIBRE
Authors: Southgate David A.T. , Faulks Richard M.
Published: March 2008

Evaluating the hypothesis that dietary fibre is a protective factor and interpretation of the nutritional advice to ‘eat more fibre’ is dependent on quantitative measurements of dietary fibre. The analysis poses several very difficult analytical issues. Firstly there are the technical issues which arise whenever one analyses a complex mixture, especially of carbohydrates. Secondly, because different components exert different physiological effects, there is a need to characterise as well as quantify the dietary fibre if one wishes to understand or predict its effects; and thirdly, the definition of dietary fibre is couched in physiological terms that do not lend themselves to translation into analytical procedures.
FREE RADICALS
Authors: Buttriss Judy
Published: March 2008

There is a growing body of evidence to suggest that some of the nutrients discussed in the previous article, possibly by virtue of their antioxidant effect, have a role to play in the prevention of a number of diseases, including cancer and coronary heart disease. The induction of the cancer process involves, among other things, damage to DNA. There is much evidence that this type of damage can be evoked by free radicals and so the possible role of free radicals must be considered seriously as a factor in the initiation of cancer.
GUT REACTIONS
Authors: Blades Mabel
Published: March 2008

The gastro intestinial tract extends from mouth to anus and enables the uptake of nutrients (including water) to occur, as well as the excretion of waste products. Problems can occur at various points and dietary modifications can help the symptoms.
CATERING FOR SCHOOLS — SEAFISH STYLE
Authors: Coull Yvonne
Published: March 2008

When the Seafish Authority was formed in 1982 there was a major problem to be tackled as far as fish was concerned. That fish had definitely lost ground was shown by people's attitudes to it. Fish was reckoned to be ‘good for you’, but all other connotations were wrong. Most people thought that fish was boring, difficult to buy, tricky to prepare and as far as most lifestyles were concerned, irrelevant. Fish was thought of as problematical and unrewarding.
THE SCIENTIFIC IN THE DIMENSION ADDITIVES DEBATE
Authors: Wheelock Verner
Published: March 2008

Sound judgement on food additives should be based on assessments made competent scientists rather than by those who lack the necessary training, knowledge or expertise, says Verner Wheelock PhD, who heads the Food Policy Research Unit at the University of Bradford
APPLES AND PEARS
Authors: Hughes Joyce
Published: March 2008

Being overweight or obese is widely accepted as a health risk for many years. But recent research in Sweden, France, England and Britain has shown that the areas of the body in which fat is deposited are more important indicator than degree of over weight per se for disorders as ischaemic heart disease, hypertension and diabetes. Joyce Hughes discusses the importance of regional distribution of adipose tissue
MEALS EATEN OUT
Authors: Taylor Alison , Lawson John
Published: March 2008

It is widely recognised that there is a significant gap in our knowledge on the nutritional content of meals provided by the catering industry. The annual National Household Food Consumption and Expenditure Survey,1 provides information on household food purchases, which is used to estimate the nutritional intake of individuals. It does not provide any nutritional information on meals purchased and consumed outside the home.
THE FOOD INDUSTRY IN THE YEAR 2000
Authors: Morgan Evelyn
Published: March 2008

Authorities from the world of food manufacturing, retailing and research gave their projections for the future of the food industry at a recent conference attended by over two hundred delegates. The conference was sponsored jointly by Peat Marwick McLintock, the world's largest accounting and management consultancy firm and the Leatherhead Food Research Association. Evelyn Morgan of PMM described the likely future influences on consumers' eating habits, and discussed the effects of economic and demographic change in the EC, the USA and Japan.
CATERING FOR HEALTH
Authors: Maudsley Christina
Published: March 2008

Is it realistic to expect caterers to provide meals in line with current dietary guidelines? Can caterers become nutrition educators and still stay in business? Christina Maudsley, nutritionist with Manchester City Catering Organisation, discusses these questions
FAST FOOD
Authors: Johnson Simon M , Taylor Alison
Published: March 2008

Mention the words ‘fast food’ to a group of colleagues, and you will get a mixture of responses and a variety of expectations. Ask them then to define fast food without using the words ‘fast’ or ‘food’ and you will get less substantial replies. In fairness, it is rather like the proverbial elephant — difficult to describe, but everyone knows what it looks like!
COOKED EGG DISHES
Authors: Mottishaw Julia , Stubbs Margaret
Published: March 2008

Salmonella in eggs hit the headlines in December 1988 and the hazard of contaminated eggs was discussed in virtually every news programme and newspaper. The problem was not wholly new: outbreaks of salmonellosis from eggs had been well documented for many years. Usually eggs which were dirty, cracked, or contaminated after breaking were used to prepare egg dishes which received no further cooking. Egg dishes such as home made mayonnaise, home made ice cream and egg nog featured prominently in published outbreaks of food borne disease.
HEALTHY EATING — CATERERS' RESPONSE
Authors: Mock Janet
Published: March 2008

The Manchester Polytechnic Food and Nutrition Unit organised a conference in February 1989 entitled The Response of the Catering Industry to the Challenge of Healthy Eating. One of the aims of the conference was to offer interested parties the opportunity to meet in the North of England, rather than the more usual venue of London. The Health Education Authority, through its Look After Your Heart! campaign, encourage such local initiatives by funding through its local grant scheme. This conference was sponsored in this way and the numbers of people present reflected demand; one hundred and twenty people attended the conference. They included caterers, catering and nutrition lecturers from colleges and polytechnics, environmental health officers, health education officers, and consultant nutritionists and dietitians. There were nine speakers, with varied professional interests in the subject of healthy eating, and this contributed to a very full and stimulating day.
FAST FOOD — NUTRITIONAL ASPECTS
Authors: Taylor Alison , Johnson Simon
Published: March 2008

As we pointed out in our first article in the May issue, the fast food market in the UK is expanding rapidly, and new fast food products are continually appearing in the high street. These include filled croissants, cookies and French bread sandwiches, with names like Franch Franks, le Croissant Shop and Mrs Field's Cookies. At the same time the more mainstream lines or burger and pizza chains are responding to the demands of the more health conscious consumer by offering nutritional information and products with a healthy image.
CHIPS
Authors: Johns Nick
Published: March 2008

Trading Standards Officers have no control over portion sizes of chips and these can vary widely. Fast food chains are able to sell relatively small portions to maximise their return on capital. Fish and chip shops, on the other hand, tend to offer larger portions, presumably so that customers will perceive this as ‘value for money’.
Managing Business Crises: The CSR Perspective
Authors: Sharma Tejinder , Narwal Mahabior
Published: March 2008

Crisis is the real test of the capabilities, of both the organizations as well as individuals. When time is hard, they are tempted to break the rules of the game, only to realize later that the harm done by their socially irresponsible behaviour while handling the crisis, outweigh the damage because of the crisis itself. The Spring of 2003 brought crisis on the MNCs in soft‐drinks and chocolate industries. In this paper, the action of three MNCs to get out of the crisis is analyzed from the CSR perspective, both theoretically and empirically. The actions of the company manufacturing chocolates are perceived as being socially responsible, while those manufacturing soft‐drinks are not perceived as being socially responsible. Although the MNCs are out of the crisis now, but people are able to differentiate between socially responsible behaviour and those actions, which are not. Such repeated actions may damage the company reputation and erode their competitive advantage in long run.
NEW LOOKS AT NEGLECTED LEGUMES
Authors: Lambert Nigel
Published: March 2008

Peas and beans are traditional UK crops well suited to the British climate. Compared with cereals, legumes are capable of fixing nitrogen, and hence do not require nitrogen fertiliser. Despite this advantage, the annual UK production of peas and beans is only about 1 million tonnes compared with roughly 13 million and 10 million tonnes of wheat and barley respectively. Thus these eco‐friendly ‘low‐input’ legumes can almost be regarded as ‘alternative crops’. The greater exploitation of peas and beans in Britain has long been debated amongst farmers, seed companies, food manufacturers and politicians alike, but much inertia still exists.
BREEDING A BETTER DUCK
Authors: Powell John
Published: March 2008

There are two species of duck produced for the table: the common duck, Anas Platyrhynchos, which is the most popular and accounts for at least 95% of world production and the Barbary, Cairina Moschata, which accounts for the remainder. The two species have totally different characteristics. The common duck, which is invariably eaten as a duckling, has succulent meat and the skin is a particularly attractive feature. The Barbary is eaten as a duck, the meat is firmer and drier and the skin is not a feature; males mature at about twice the weight of females.
The Importance of Environmental Communication: Evidence from Turkey
Authors: Dincer Caner , Dincer Banu
Published: March 2008

In this article, we try to extend previous research on socially responsible practices by investigating the effectiveness of the environmental communication of an organization. The work is mostly based on the results of a qualitative research about the environmental efforts of a supermarket chain, particularly through its replacement strategy of nylon bags by biodegradable ones. There are many studies in the marketing literature on corporate environmentalism emphasizing the advantages of communicating the socially responsible practices (Detchessahar, 2001; Gabriel, 2003; Kolk, 2000; Krogh and Roos, 1995) but there are also risks related to communication strategy. Therefore, it is very crucial to know the possible impacts of this kind of communication in order to be successful in the market (Brown and Dacin, 1997; Creyer and Ross, 1997; Sen and Bhattacharya, 2001). The impact of this communication has to be analyzed by different points of view such as the consumers, the employees and the managers. The results of this study will provide various managerial insights and recommendations for companies willing to succeed in their socially responsible actions as the responsible business practices can build sales, develop the workforce, boost enthusiasm, and enhance trust in to the company by increasing its reputation.
FOOD STUDIES WITH AN INTERNATIONAL FLAVOUR
Authors: Barlowe Phillip
Published: March 2008

The School of Food Studies at Humberside College of Higher Education (hopefully soon to be designated Humberside Polytechnic) has, over the years, worked with industry to develop a portfolio of courses and a programme of research which has gained it an international reputation as a centre of excellence for food science and technology.
Understanding the Dynamics of Corporate Social Responsibility using the Concept of the Shadow Side
Authors: Pheiffer Gary , Griffiths Dave , Andrew David
Published: March 2008

The paper argues for a deeper understanding of the dynamics of Corporate Social Responsibility (CSR) by examining the role of what has been called the shadow side of organisations. The use of this concept provides an alternative view of how key CSR dynamics may play out in reality. This, it is suggested, may lead to the development of an innovative framework and associated lines of vision and enquiry resulting in a deeper and more holistic understanding of the dynamics of CSR.
FOOD IMMUNOASSAY
Authors: Ward Colin , Morgan Michael R.A.
Published: March 2008

Antibodies are produced by the immune system in response to invasion of the body by ‘foreign’ material. Molecules larger than 1000 molecular weight including proteins, polysaccharides and lipids are immunogenic. Recognition of the foreign substance by receptors on the surface of B lymphocytes in the blood stimulates the cell to multiply and to produce antibodies capable of binding specifically to the compound. Each lymphocyte clone produces only one antibody, but many different lymphocytes (and thus antibodies) may be stimulated by a single immunogen.
CATCH THE BIOTECHNOLOGY BUS
Authors: Riggs Anne
Published: March 2008

Biotechnological products have long been part of everyday life. Since ancient times people have made and enjoyed wine, beer, cheese and many other kinds of fermented foods. Only in this century has the fermentation of these products been referred to as biotechnology.
NOVEL WAYS TO REDUCE FAT
Authors: Adams Alan
Published: March 2008

The nutritional advantages of reducing fat in the diet have been well publicised since the appearance of the NACNE and COMA reports. The major ways of reducing fat in the diet are by recipe changes, producing less fried food and using fat reduced ingredients. However there are others that are not so well known. These include the addition of powders to frying oils which reduce the amount of oil absorbed by the food, the manufacturers claim, by up to 50 %; and the use of modified batters that contain high amylose starch which are claimed to reduce fat absorption. With fried fish, reductions from 18–24% (wheat flour only) to 10–12% (wheat flour plus high amylose starch) have been recorded.
Studying Corporate Social Responsibility in Finland: Genuine Gesture or Pursuit of a Big(ger) Profit?
Authors: Mattila Merita
Published: March 2008

Corporate Social Responsibility is a crucial element of today's company strategies. Today's heightened interest in the proper role of businesses in society has been promoted by increased sensitivity to environmental and ethical issues (http://en.wikipedia.org/wiki/Corporate social responsibility) . CSR is said to be good for society and good for business. Better understanding of the potential benefits of CSR for the competitiveness of individual companies and for national economies can help encourage the spread of CSR practice. Business and society are interdependent. The wellbeing of one depends on the wellbeing of the other, (http://www.societyandbusiness.gov.uk/html) Especially in big companies and corporations it's seen as a vital tool to promote and improve the public image. Companies are called “corporate citizens”. This study concentrates in three companies in Finland: forest industry, banking and market. This paper is a part of a dissertation about company values. Data is gathered by interviewing personnel in the head office and at the local level in companies with multiple hierarchial levels.
The shaping of relations between a developing economy and MNCs: Bangladesh and Shipping
Authors: Rayman‐Bacchus Lez , Chowdhury Silvia
Published: March 2008

Much has been written about the behaviour of muntinational corporations (MNCs) and their relations with the nation state. However, there seems room for closer examination of the dynamics of such relations between developing economies and MNCs operating in sectors of strategic importance to the developing economy. The research reported here examines relations between international shipping companies and Bangladesh. The paper starts by reflecting on the growth and influence of the MNC, and the varied ways that such influence is manifest. This provides a backdrop against which to examine relations between shipping MNCs and Bangladesh. Following this review, the research design is sketched out, as a study of relations between Bangladesh as an emerging economy and shipping MNCs in pursuit of their business objectives. The study finds that regardless of political ambitions by the host economy, and regardless of the ethical proclamations of MNCs, it is the everyday challenges and opportunities of doing business that shapes ethical practices. Corporate officers, in dealing with local officials, take a pragmatic approach to achieving business objectives, while being fully aware that such pragmatism is often at odds with corporate moral intention. The study also finds that what counts as corporate socially responsible behaviour is politically defined.
FOOD IN CZECHOSLOVAKIA
Authors: Taylor Alison
Published: March 2008

Under the auspices of the Ministry of Agriculture and Food, I was based at the Research Institute for the Food Industry and the Institute for Hygiene and Epidemiology. A hectic six week programme of meetings and visits followed, from which I hope to give you an insight into food in Czechoslovakia.
The Word for World is Not Forest
Authors: Crowther David , Mraović Branka
Published: March 2008

In 1972 Ursula Le Guin published her award winning novella, The Word for World is Forest. This describes the world of the Athsheans, a small, green, furry, and peaceful people. Their planet consists of basically two things: water, and forest. Here they live, hunt, love and dream. They slip gently from dreamtime to realtime; their reality is not always as ours. Then the Terrans arrive. They don't particularly care about the natives, but they want the forest. With huge machines, they level the forest for mile wide strips, using the natives as slave labour. But then one of the Athsheans learn something from the conquerors: how to hate — and how to use this hate to fight for freedom. This is a story of how the search for profit, coupled with narrow — mindedness, blend into a mix with horrible consequences. Like all science fiction Le Guin provides not so much a vision of the future but rather a lens with which to view and make sense of the present. And the human exploitation of the world of the Athsheans is very similar to the current corporate exploitation of large parts of the world and its human inhabitants — anything is permissible (including enslavement) if there is a profit to be made. For Le Guin corporate exploitation is not sustainable but in Newtonian fashion will result violent retribution from the oppressed. Many would support this prognosis of the consequences of corporate misbehaviour and would, like Le Guin, be firmly on the side of the oppressed. It is the purpose of this paper however to use the metaphor provided by the work of Le Guin, together with a consideration of current corporate activity, to show that a sustainable future is neither exploitative (and so the corporate leaders have got it wrong) nor confrontational (and so the anti‐globalisation movement is equally wrong). A sustainable future actually requires what could have been described as a third way if the Blairite masters of spin had not arrived previously and made such a term ridiculed into oblivion.
The European Constitution and CSR; Consensus or Conflict
Authors: Shaw Julia J.A.
Published: March 2008

There are too many examples of CSR as a mere PR exercise however with public confidence in the existence of a ‘corporate conscience’ at an all‐time low, supported by the box‐office success of movies such as, ‘The Insider’, ‘Erin Brockovich’, ‘The Corporation’ and ‘Supersize Me’, it is recognised that trust needs to be restored. Although high‐profile media‐fuelled initiatives which identify and present awards to companies for ethical performance are regular events these days; customers, employees, shareholders and the general public expect not only quality goods and services but also increasingly demand a genuine commitment to ethical standards and practices, sustainable management of resources and community interaction. This paper explores the potential for furthering the ideals of CSR within the provisions of the recent EU constitutional treaty. The newly adopted Constitution aims to provide Europe with a common identity and set of goals which encompass both business and social interests, yet it has to date received a cool response from the business community. The impact of the Treaty and current CSR initiatives within the EU are discussed as to what extent their provisions might inform the current CSR debate in Europe.