bluuebunny/crossref_metadata_2025 huggingface dataset:
Lamb bonanza
Authors: Dare Anne
Published: March 2008

The British are the second largest consumers of lamb in the EEC — the Irish being the greatest eaters — with consumption at around 7 kg per head per year, from a current sheep population of over 30 million. About two thirds of our 13 million ewes are kept on hill and upland farms in the west and north of the British Isles. They live on the land which is unsuitable for dairy or arable enterprises, thus utilizing extensive areas of mountains and hills, which would otherwise be unproductive. Sheep can survive low temperatures, or high rainfall, poor soil, inaccessible slopes and rocky outcrops which inhibit grass production. Ewes inhabiting these areas, provide the breeding stock from which lowland farmers, who concentrate on meat production, can replenish their stocks. Meat breeds are evolved in the downland areas of England, where a gentler climate and more plentiful rich grass make it easier, and cheaper, to produce more lambs for slaughter.
Feast and famine
Authors: Bews Patricia
Published: March 2008

A staple food is defined as a main element of a diet. It is determined by the climate, the level of technical development, the culture and social conditions of the country. How does the role of staple foods compare in such dissimilar countries as the United Kingdom and Uganda?
Nutrition and athletic performance
Authors: Sharman Ivan
Published: March 2008

The subject of nutrition and athletic performance is by no means a recent one. In those far off days of the first Olympic Games held in Greece from 776 BC‐400 AD the athlete was concerned with what he ate. The first competitor whose special diet we are told anything about was Charmis of Sparta. He was victor of the sprint race at the Games held in 668 BC and is known to have trained on a diet of dried figs. Tradition indicates that as a sprinter he found the extra sugar in fruit helpful. Later, Dromeus of Stymphalus, a trainer who won the long race in 460 and 456 BC introduced a ‘meat’ diet which rapidly became popular.
The unwilling listener
Authors: Lannon Judith
Published: March 2008

The first may be described as the reminder role, in which advertising acts as a memory jogger, reminding people of what they may have forgotten. ‘Don't forget the x, y or z!’ is a common theme, but there is also a more subtle interpretation of the reminder role and that is to tap a more complex and deeply rooted set of beliefs and feelings, that have become submerged or superceded. A good example of a campaign designed to do this is the current campaign for bread.
Talking about children
Authors: Bender Arnold
Published: March 2008

Clinical signs of malnutrition are very rarely seen in the UK, and they are also uncommon in developing countries. There can be widespread malnutrition, yet only two or three percent of the population may show symptoms of nutrition deficiency. Biochemical estimation of the level of nutrients in the tissues is the only reliable way to determine whether or not an individual has an adequate intake of the nutrients being investigated.
Flavours in food products—An art or a science?
Authors: Heath Henry
Published: March 2008

She reports that this very interesting and comprehensive lecture provided an insight into the chemical complexity of food preparation, reasons for flavour change, incentives to apply some of this knowledge to one's own cooking and abetter understanding of why food additives may be necessary
Multiple choice tests
Authors: Akeroyd F.M.
Published: March 2008

This experiment was set up to test the hypothesis that the validity of multiple choice tests is distorted by the effects of ‘educated’ and ‘wild’ guessing. Most practising teachers intuitively feel this hypothesis to be correct, whereas most authorities hold to the contrary. However, no convincing evidence to support either standpoint has yet, in the author's opinion, been produced.
Dietary goals — Past and present
Authors: Whitehead R.G.
Published: March 2008

Dr Whitehead described this lecture as a stocktaking of the impact of the dietary goals over the three years since 1977 when the second edition of Dietary Goals for the United States was published in the following form:
Dietary goals — for the UK
Authors: Fullard Elaine
Published: March 2008

In Elaine Fullard's opinion, many people are ignorant about nutrition because the health professionals and teachers fail to communicate the right information. She believes that the recommendations for dietary change given in Eating for Health, the DHSS publication, assume too high a level of nutrition knowledge among the general public, a belief confirmed in a survey she carried out herself among a small random sample of adults. Miss Fullard found that there was not only ignorance about the constituents and functions of everyday foods, but also how to use less familiar food items in family meals.
DIETARY FIBRE AND DIABETES
Authors: Johnson I.T.
Published: March 2008

Diabetes mellitus is a disease with a long recorded history. There are surviving medical texts which show that for centuries physicians have noted the characteristic sweetness of the urine passed by some of their patients. We now know that the disease reflects a failure of the pancreas to secrete adequate amounts of insulin, the hormone which normally maintains the concentration of glucose in the blood within fine limits. In diabetes, the excessive level of sugar in the bloodstream can give rise to metabolic disorders, abnormal losses of sugar and fluid in the urine, and chronic complications caused by damage to the blood vessels. The primary aim in the treatment of the disease is to assist, or even take over the role of the patient's malfunctioning pancreas, and thus hold the concentration of blood glucose as close as possible to the normal range. This can be achieved in mild diabetes by means of a carefully controlled diet, but in many cases this measure has to be coupled with the use of drugs, or with regular injections of insulin.
The fat of the land
Authors: Brooks Sarah L.
Published: March 2008

Any change in body weight arises from an imbalance between energy intake and energy expenditure. Unfortunately a rather one dimensional interpretation of this statement has led to the view that obesity is due to a positive energy balance resulting from energy intake exceeding energy expenditure. For many years, some nutritionists and clinicians have regarded obesity as no more than a self‐inflicted disease of those with gluttonous appetites, despite the fact there are many obese people who do not eat vast quantities of food and just as many lean people who do. These paradoxical variations in food intake lend support to the concept that perhaps the more crucial factor in the control of body weight is energy expenditure. From this alternative standpoint obesity may be envisaged as resulting from some kind of defect in energy expenditure. Whether metabolic differences between the lean and obese are actually important in the aetiology of obesity has remained a controversial topic among scientists. However, recent developments now indicate that a unique form of fat, called brown adipose tissue, may hold the answer to our large problems.
The colour of fruit and vegetables
Authors: Adams J.B.
Published: March 2008

The colour of foods has a great influence on their acceptability to the consumer. Foods appear coloured because the pigments they contain absorb light of some wavelengths and reflect or transmit light of others. Hence, much research has been directed towards the identification of pigments and their behaviour during processing. As a result of the complex nature of foods it is not surprising that much of our present knowledge is derived from studies on isolated pigments or model systems. The data from such studies may, however, only account for some of the changes which take place in the actual food. Colour is affected not only by the concentration of pigments but also by the physical structure of the food and the way in which light is scattered from its surface.
Exercise and food intake
Authors: Durant Merril
Published: March 2008

One of the tools essential to the nutritionist's science is the measurement of food intake. However, this is an extremely difficult measurement to make. Garrow has made an analogy with Heisenberg's Uncertainty Principle in quantum mechanics. If you try to estimate the position of a particle precisely, it is not possible to measure its velocity with the same degree of accuracy, and vice versa; if you precisely measure its velocity you can be less certain about its exact position. The same is true of food intake; you cannot measure habitual behaviour accurately. You either have to measure habitual behaviour with a high degree of inaccuracy or make accurate measurements of food intake which may interfere with habitual behaviour. Any system which purports to be non‐invasive and does not disturb the subjects' lifestyle will be prone to errors of memory, recording or judgement of portion size and content.
STOP RICKETS CAMPAIGN
Authors: Bahl Veena
Published: March 2008

Whilst the incidence of rickets and osteomalacia amongst the host population is relatively small, its prevalence among the Asian community in Britain is a cause for concern. The primary aim of the Stop Rickets Campaign 1981 is to alert Asian families about vitamin D deficiency and how it can be overcome. The campaign also sets out to educate and inform Asian mothers about the services provided by maternal and child health clinics. The high incidence of rickets and osteomalacia among the Asian population needs to be analysed in the context of the Asian family pattern, how this has been adapted to life in Britain and the communication barrier that exists between the health services and the Asian family.
FOReSIGHT
Authors: Lewis Christine
Published: March 2008

Figures published by the Department of Health and Social Security show that in the UK during 1977 5,958 babies were born dead; 5,984 died in the neonatal period; 4,949 died under the age of one month; and 8,845 died in the first year. In addition to these losses various reports suggest that between 6% and 10% of all children, that means between 35,000 and 60,000 in the UK, have some handicap at the age of 5 years and it is reported that each year 18,000 infants enter special schools or institutional care. Amongst ‘normal’ children nowadays many suffer from hyperactivity, learning difficulties or allergic syndromes.
GRASSROOTS NUTRITION
Authors: Duerden BSc(Nut Anne
Published: March 2008

As there is so much debate among health educators, dietitians and nutritionists about the need to teach the essentials of good nutrition to the general public, I thought it was very commendable that the head of our local Adult Education Centre decided to offer students a short course of six evenings on nutrition and health. I was very pleased to become the course tutor, but even I was a little concerned whether this course would have the appeal of rival ones in popular subjects such as soft furnishings, yoga, flower arranging and conversational French, subjects which have become the mainstay of adult education up and down the country.
Using dance activities to teach nutrition
Authors: Jeanné Sandro , Kaufman Jeanne
Published: March 2008

Educationalists are constantly searching for ways to make nutrition teaching more acceptable and meaningful. Here is a novel method which has been tried, with success, in America
Developments in ANOREXIA NERVOSA
Authors: Szmulker G.I.
Published: March 2008

The earliest clear account of the illness was given by William Gull, an English physician, in 1874. He originally termed the disorder ‘apepsia hysterica’ but later changed this to ‘anorexia nervosa’. The patient is usually a post‐pubertal girl aged 16–18 years.
HEAT
Authors: York David A
Published: March 2008

The study of nutrition is one of the few areas in which ideas and concepts formulated by scientists and clinicians may have immediate impact, through the media, upon the knowledge, behaviour and habits of the populace. This effect has been evident recently in the gradual rediscovery of the advantages of breast‐feeding, dietary fibre and in the possible problems of overfeeding young infants. The resurgence of interest in the possible importance of thermogenic mechanisms in regulating energy balance may have similar impact in forthcoming years.
FOOD MANUFACTURERS UNDER PRESSURE
Authors: Hoskins R.D.
Published: March 2008

A recent survey by Cambridge Econometrics estimated that energy costs in 1980 averaged 8.7% of total costs in 40 main industries; and that this share was expected to rise to 10.5% by 1985 and 11.7% by 1990. From a recent survey completed by the Food Manufacturers' Federation (FMF) it has been shown that for the sectors in which the FMF and affiliated associations have their main interests, direct fuel costs represent from between 2% to 5% of total costs, whilst the sum of direct and indirect energy costs range between 8% and 26%.
Food Education Applied to Social Trends
Authors: Burman Gwen
Published: March 2008

Inter‐disciplinary direction and participation, concentrated community involvement, on‐going communication and co‐ordination are the key concepts in the Ashley Down Nutrition Education Research Project (Food Education Applied to Social Trends). It is hoped that this account may stimulate others to try a similar approach.
Testing microwave ovens
Authors: Beddows Carole L.
Published: March 2008

Microwave ovens are being used increasingly in the home for the rapid cooking and reheating of foods. Yet a recent survey in the United States has shown that ‘approximately one‐third of microwave oven‐users are substantially dissatisfied with microwave cooking’, one reason being that the food is frequently cooked unevenly.
Food and medicine incompatability
Authors: Lewis Christine
Published: March 2008

The Royal Society of Health has a unique function in providing a meeting place for professional people of many different disciplines: dental and allied professions, environmental planning and building, food and nutrition, health education, medical supplementary professions, mental health, nursing services and social services. Recently there was an unusual blending of disciplines when the Food and Nutrition Group met together with the Pharmaceutical Group for a lecture by Dr H.J. Rogers, Consultant and Senior Lecturer in Clinical Pharmacology, Guy's Hospital, London. Christine Lewis attended this lecture to be introduced to the world of pharmacokinetics and pharmacodynamics, the language of pharmacy.
Sulphur dioxide
Authors: Wedzicha B.L.
Published: March 2008

The reactions between a food additive and the components of the food to which it is added are not restricted to the preservative action. Dr B.L. Wedzicha describes the chemical consequences of the use of sulphur dioxide as a food additive.
Mothers and children
Authors: Whitehead Roger G. , Wharton Brian
Published: March 2008

The British Nutrition Foundation's third annual conference was held recently in London. The overall theme of the conference was ‘Food and Health — A Perspective for the '80s’, and in the fifth session the subject was mothers and children.
SUNFLOWER POWER
Authors: Gunston David
Published: March 2008

If you were passed by a BL 1.5 or 2‐litre car on the roads of Britain's Midands recently, you could have unknowingly witnessed the beginnings of a new epoch in transport: flower power with a vengeance. For the overtaking car chugging effortlessly by in the other lane might well have been a test diesel‐type model running on liquid flower power — sunflower oil. Its engine, run entirely on ordinary sunflower oil as used by thousands of housewives in their kitchens, is claimed to do up to 75 miles per gallon.
Developments in ANOREXIA NERVOSA
Authors: Szmukler G.I.
Published: March 2008

It is not known how many adolescents enter and emerge from a period of perhaps mild anorexia nervosa without its recognition or treatment. Doctors probably see only the most severe cases, and psychiatrists probably tend to see those cases where psychological problems are most marked.
More multiple choice
Authors: Akeroyd MA Michael
Published: March 2008

Sophisticated 5 choice multiple items of the type described below are common in ‘A’ level pure science examinations but less popular in Applied variety. One reason might be that it is more difficult to devise plausible distractors for multiple choice items on Nutrition and Pharmacology. In pure Chemistry the vast scope of factual material and theoretical nature of the subject allows the item writer a freer rein. Most graphs describing experimental data, most alternative solutions to mathematical problems and most of the reactions of a hypothetical element ‘X’ are inherently plausible until the examinee has realised the point of the question. During the course of devising sophisticated ‘multiple completion’ and ‘assertion‐reason’ items for use in Food Science I found considerable difficulty in devising satisfactory items with key D for ‘multiple completion’ (only response No 4 is correct) and key E for the ‘assertion‐reason’ (both assertion and reason are false). This led to the conclusion that it might be desirable to modify the style of the ‘sophisticated’ items and convert them to a 4 choice format. This has little effect on the ‘multiple choice items’ and the ‘classification sets’ but proved positively beneficial with the remaining two types. By eliminating option ‘D’ from the ‘multiple completion items’ and merging options D and E in the ‘assertion‐reason’ a better balanced examination paper emerged. The relative proportions of A, B, C, D, E as the keys to a multiple choice test should of course reflect the laws of averages and not the relative ease of constructing items. There is, however, very little merit in putting very easy items in a test simply to ‘balance up’ the numbers. Appended below are instructions for a practice test using the sophisticated modified items. The author also possesses a 40 item experimental examination paper in the same format with all the items devised by himself (to avoid copyright problems) which he is prepared to circulate for pre‐testing, validation, and so on.
New priorities for bread
Authors: Fisher Nathan
Published: March 2008

The report recently issued by the Department of Health and Social Security entitled Nutritional Aspects of Bread and Flour should be required reading for all concerned with the planning of healthy diets. Detailed evidence gathered by the Panel on Bread, Flour and other Cereal Products of the Committee on Medical Aspects of Food Policy (COMA), concerning the composition, nutritive value and physiological effects of cereal foods is presented and discussed, and the recommendations reached on the basis of that evidence could, if accepted, have considerable effects on the national diet. ‘If accepted’ is stressed because the recommendations have yet to be endorsed, either entirely or in part, by the Minister responsible for food, after consultation with his advisers and other interested bodies including the milling and baking industries. The necessary legislation would then have to be drafted, circulated for comment, and laid before Parliament for approval. Some delay is therefore inevitable before modifications of the legislation establishing the composition of bread and flour become effective.
POTATOES
Authors: Faulks Richard
Published: March 2008

When the potato gained popular acceptance as a food item in the UK about 200 years ago it quickly became, and has remained, a major component of the diet. The reasons for its popularity are both agronomic and culinary. The potato is easily cultivated in our temperate climate and gives good yields even if harvested immature in summer, as often happened, to fill the gap between cereal harvests. The potato has a natural dormant period which allows it to be stored through the winter months when other fresh vegetables are in short supply. It lends itself readily to a wide range of cooking methods of which the most common are chipped, boiled, mashed, roast and baked, although it can also be made into flour and used to replace or extend wheat flour in certain baked foods. So well established has the potato become that it is now difficult to envisage a hot cooked meal without potatoes — despite the popularity and convenience of pastas and rice.
BLANCHING of VEGETABLES
Authors: Adams J.B.
Published: March 2008

Although it causes some unavoidable loss in flavour and nutritional value, blanching is required to reduce bacterial content of the vegetables and to inactivate naturally occurring enzymes which might otherwise cause undesirable changes during storage of the frozen food
Sulphur dioxide
Authors: Wedzicha B.L.
Published: March 2008

Most foods to which sulphur dioxide is added contain significant amounts of protein and it is conceivable that reaction of the additive with disulphide groups may account for a considerable part of the sulphite which is lost irreversibly. The reaction takes place by SN2 displacement at the disulphide bond as shown in figure 1 with formation of a thiosulphonic acid (Bunte salt) and a thiol. In biscuit manufacture, sulphite ion is added to weaken the dough through cleavage of disulphide groups thereby modifying its rheological properties; analysis of the organic sulphite derived product has shown that it is all in the form of S‐sulphoprotein. The secondary and tertiary structure of many enzymes are due to disulphide links and it is reasonable to suggest that cleavage of these bonds is one way in which enzymes are inactivated by sulphite. Damage to structural proteins in microbial cells could also form part of the basis for its antimicrobial effect.
WHAT CHILDREN EAT NOW
Authors: Wheatley BA Lawrence
Published: March 2008

Those who read Lawrence Wheatley's articles in the January 1971 and July 1975 editions of Nutrition and Food Science may be interested to know what changes in the eating habits of pupils at the Howard School have been occasioned by the education cuts, particularly to the subsidies for school dinners, in recent years.
Multiple choice tests: Analysis
Authors: Akeroyd MA Michael
Published: March 2008

A previous paper outlined a modified format for sophisticated multiple choice items and contained reference to a 40 item experimental objective examination exemplifying this style. Invitations were extended to any interested parties to apply for a copy of this examination paper. I now wish to report that I have devised a special multiple choice answer sheet designed to facilitate the item analysis. This answer sheet is applicable to conventional multiple choice tests and may be of interest to all readers of this journal.
Vitamin A and cancer
Authors: Buckley Jonathan
Published: March 2008

Every year there are 125,000 deaths from cancer in England and it seems ironic that one of the most promising cancer preventative agents to come from several decades and hundreds of millions of pounds spent on cancer research should be a long‐known essential nutrient. Nevertheless, retinol (vitamin A) and its analogues (retinoids) have been shown to have wide‐ranging effects on the promotion and growth of tumours in animals, and a good deal of human epidemiology is now focussed on the effect of dietary vitamin A on cancer incidence.
Bottle versus carton
Authors: Wells Dilys
Published: March 2008

Does the good old fashioned milk bottle have a serious rival in the disposable, one way carton? Dilys Wells examines the points in favour and some of the drawbacks of each type of milk container Throughout England and Wales 92 homes out of every 100 have milk delivered to their doorsteps. In all over three million pints of milk are set down on fifteen million doorsteps by over forty thousand milkmen daily. Countries including Holland, Belgium, Denmark, America and Canada also used to have a doorstep delivery of milk but this was stopped when home delivery became unprofitable. Milk consumption decreased in every one of these countries when deliveries stopped
PRIMARY AIMS
Authors: Akeroyd MA Michael
Published: March 2008

Michael Akeroyd MA puts forward the case for stimulating children's natural curiosity at an early age to lay good foundations for their appreciation of food science in the more competitive, exam‐restricted years at school
Food additives and the EEC
Authors: Parker Lynne
Published: March 2008

The period of the industrial revolution in the UK and Europe was a time of enormous social and economic changes. The domestic production of food gradually gave way to the commercial system that we now consider normal. Many of the traders were unscrupulous in their dealings, and food adulteration soon became widespread. In an attempt to curb these practices, food laws were eventually introduced.
Food trends
Authors: Durham Kenneth
Published: March 2008

No matter how we look at 1980 and early 1981, the picture we see must be discouraging. The scenario is one of virtually zero income growth, of high inflation, high sterling exchange rates and continuing and increasingly high levels of unemployment
The National Food Survey
Authors: Buss David
Published: March 2008

The National Food Survey has been a British Institution for forty years now. It was started by the Ministry of Food in July 1940 ‘to assist the Government when considering the measures necessary to mitigate the effects of wartime food shortages’, and has subsequently been expanded by the Ministry of Agriculture Fisheries and Food in order to ‘keep a continuous check on the food consumption and nutrition of all sections of the population, so providing a factual basis for decisions on food policy.’
New edible oils
Authors: McKerrigan A.A. , Boothby L.
Published: March 2008

In the oils and fats industry, development is less likely to mean the conception of entirely new food products, and more the modification of the naturally‐found oils and fats so that they are rendered more useful and versatile as ingredients for other food products.
BIOTECHNOLOGY‐A SPARK OF NATURE'S FIRE
Authors: Greenshields Roderick
Published: March 2008

To many people, biotechnology is the science of the future, and indeed many of the problems facing the world to‐day may be solved by the proper understanding, application and exploitation of the biological sciences for the benefit of man. But the science of biotechnology dates back to the early days of man's civilisation, long before the alchemists of the Middle Ages. In fact, civilised man always has been — and has had to be — a biotechnologist.
A personal view of teaching nutrition
Authors: Cole‐Hamilton Isabel
Published: March 2008

Isabel Cole‐Hamilton, BSc, SRD, describes ways in which community dietitians are contributing towards nutrition education by providing resources and in‐service training for teachers, as well as going into schools to give talks and organise activities based on food and sensible eating
COELIAC DISEASE
Authors: Ward Rae
Published: March 2008

Coeliac disease is a condition in which the lining of the small intestine is damaged by gluten, a protein found in wheat and rye. Coeliacs are also affected by similar proteins present in barley and possibly oats. The damage which occurs considerably impairs the ability of the small intestine to perform its normal function of absorbing nutrients from digested foods. This means that wasting can occur, leading to severe illness resembling malnutrition. The word ‘coeliac’ is derived from the Greek koiliakos, which means ‘suffering in the bowels’.
Vitamin digest
Authors: Wells Dilys
Published: March 2008

Vitamin A Vitamin A is essential for healthy mucous membranes which line all the body's internal tracts, such as the digestive, urinary and respiratory systems. Vitamin A is required for vision in dim light and it is essential in order that the delicate linings of the eye lids and the coverings of the eye ball stay healthy. Vitamin A also appears to be needed for a healthy outer skin.
Student's report
Authors: Higgison Susan
Published: March 2008

The Kraft Nutrition Awards aim to increase the awareness among young people of the importance of good nutrition in maintaining health and fitness, and to reward those who show that they have an adequate understanding of the general principles of good nutrition, and who have demonstrated their ability to put these principles into practice. The scheme is a particularly worthwhile one, and as a student, I am very glad that I took part in it.
One man's meat
Authors: Murcott MA Anne
Published: March 2008

Stewed octopus on holiday in Greece, carrot sweets at the local Indian restaurant, termite delicacies in Africa on a TV documentary — in increasingly cosmopolitan Britain the more exotic differences in food habits are becoming just as familiar as the well known Lancashire hotpot or Welsh cakes of the regions, and chips and pickled onions or champagne and caviare of opposite ends of the social scale. We are left in no doubt that there are tremendous cultural variations in eating patterns. But what are we to make of these differences? Are they merely a matter of ‘taste’, chance and preference? Or can they tell us more about ourselves and our lives?
New product development
Authors: Exner Rita
Published: March 2008

How does a food manufacturer devise a new product which fills a consumer need? And, having made the new product to his own specification, how does he persuade the consumer to buy — and continue buying it? Rita Exner of Cadbury Typhoo explains
The B Vitamins: Thiamin
Authors: Sharman Ivan M.
Published: March 2008

This is the first of a short series of articles on the B vitamins. In this issue the discovery of these vitamins is described, together with a more detailed description of vitamin B1.
Cigarette smoking, nutrition and health
Authors: Thomas Jane E.
Published: March 2008

Smoking is the most common form of addiction in the UK. Figures from the General Household Survey for 1980 show that more than seventeen million people, 42% of males and 37% of females over the age of 16, are regular smokers. The health hazards associated with smoking are well established, but they go far beyond the lung cancer and cardiovascular disease story.
RANCIDITY
Authors: Barnes P.J. , Galliard T.
Published: March 2008

The term rancid is used to describe either objectionable odours or tastes in many food products. In this article P.J. Barnes PhD and T. Galliard DSc, FRSC, FIFST outline the causes, methods of measurement and ways of preventing rancidity in foods.
WHY NOT OATS?
Authors: Barnes P.J.
Published: March 2008

Since the 1940s when cars and tractors began to replace horses in transport and agriculture, the acreage of oats grown in the UK has decreased dramatically. But recently oats have been receiving renewed attention from food scientists and nutritionists
School meals as an education resource
Authors: Noble Carol , Kipps Michael , Thomson James
Published: March 2008

The food habits of generations of people in the UK were subtly influenced by the traditional school dinners. Today those adults who love or loathe gravy, custard, mashed potatoes, boiled greens, prunes and semolina pudding may be able to trace their attitudes to school meals eaten ten, twenty or thirty years ago. Nowadays, when school caterers make every effort to serve only those foods which children will eat and enjoy — and which in many cases are identical with the foods children eat everywhere else — is it possible that school meals can influence and improve the food habits of future generations?
PRESSURE POINT
Authors: Wright Angela
Published: March 2008

During the last ten years or so people have become more aware of the importance of fibre in the diet. Dietary fibre is the term used to describe those parts of plants, both vegetables and cereals, which are not absorbed from the gut. Fibre used to be thought of as unimportant and unnecessary. People have developed a liking for refined, easy to cook, quick, convenience foods which have had most of the fibre removed and so contain very little. Dietary fibre is basically the structural part of the plant cell, the cell wall that holds the cell together and enables cells to sit on top of one another to form the plant tissues. Inside the cell is the sap and food stores of the plant. When the pectins and celluloses forming the wall are removed the sap and food stores are left.
FOOD WASTAGE
Authors: Osner Robin
Published: March 2008

It has been estimated that roughly one quarter of food produced in the UK is wasted from the time the food commodities leave the farm until they are presented to the consumer on a plate. Dr Osner looks at the crude energy gap, when and where food wastage occurs, and discusses ways of reducing and utilising waste
The B Vitamins: Riboflavin and Nicotinic acid
Authors: Sharman Ivan M.
Published: March 2008

In the last article we saw how Goldberger, in 1926, demonstrated that the ‘Water soluble B’ factor of McCollum and Davies contained more than one vitamin. He showed that pellagra was associated with the lack of a vitamin and that the latter was distributed in a somewhat similar manner to the anti‐beri‐beri factor. However, Goldberger demonstrated that there was an essential difference between the two factors: the one preventing pellagra was more stable to heat. He called it the pellagra‐preventive, or P‐P factor.
Pass the Cornflakes
Authors: Gunston David
Published: March 2008

Packeted, ready‐to‐eat breakfast foods, instant no‐work nourishment before you start the day, are such a part of the modern way of life that it's hard to believe they are now nearly 100 years old. And it all started with the so‐aptly‐named Mr Perky.
When it comes to the crunch…
Authors: Rawle David
Published: March 2008

you may be surprised to know how much research and development was needed to give a specially pleasing crispness to a new crumb coating for a range of convenience products such as fish fillets or meat cutlets
NEAR INFRA RED ANALYSIS
Authors: Davies A.M.C.
Published: March 2008

The existence of infrared energy was discovered by Herschel in 1800 but it was sometime before it was realised that there was a continuous spectrum of electromagnetic energy as shown in the diagram, figure 1. This diagram also shows the division of infrared energy into near, fundamental and far regions. The absorption of energy in the fundamental region is caused by energy changes within the molecules of the sample being irradiated. These are typically bending, rocking, and wagging vibrations of an atom relative to other atoms in the molecule. The fundamental region has been investigated and applied to analysis for the last eighty years and many analytical laboratories have, or have access to, an infrared spectrometer working in this region. It is particularly useful for identification of organic compounds because of the characteristic spectra which are produced. Absorptions in the near infrared are caused by multiples or combinations of fundamental absorbencies. These produce spectra showing broad over‐lapping peaks which are of little use for characterisation.
WASTE NOT WANT NOT
Authors: Spedding C.R.W.
Published: March 2008

Novel biological production processes can be utilised to convert waste materials, such as cellulose, crop residues and animal excreta, to products which can be sold or used within agriculture. Some of these biological processes may involve the use of enzymes, bacteria or fungi and may need to be carried out in the controlled conditions of an industrial plant. Unorthodox animals may also be used and with them the degree of control required may be less — or the cost of achieving it less. Costs could be minimised by using very simple methods and cheap equipment.
zinc
Authors: Hogarth Frank W.
Published: March 2008

The first suspected case of zinc deficiency in man was reported from Iran and it was a knowledge of animal deficiency symptoms which first led to speculation that zinc deficiency might be responsible for the retarded growth and hypogonadism. Subsequent studies in Egypt, reported in 1963 and 1967 confirmed that such patients were zinc deficient.
The B Vitamins: Pyridoxine and Pantothenic acid
Authors: Sharman Ivan
Published: March 2008

Pyridoxine (Vitamin B6). This vitamin has been shown to be an essential growth factor for all experimental and domestic animals so far investigated. It is also known to be required by human beings for the metabolism of amino acids including the conversion of tryptophan to nicotinic acid. Pyridoxine was first identified in 1934 as the factor in the ‘vitamin B2 complex’, distinct from thiamin and riboflavin that would cure a specific nutritional dermatitis in rats; it was designated vitamin B6. In 1936 the vitamin was concentrated by Birch and György. Soon afterwards it was isolated and synthesized.
GINGER: The fieriest of foods
Authors: Gunston David
Published: March 2008

Ginger beer, ginger ale and ginger wine, ginger biscuits and gingerbread, ginger marmalade and ginger flavouring of a dozen kinds, to say nothing of metaphorical ginger used (or at least advocated) in various walks of life — all pay tribute to our delight in this strange, fiery foodstuff.
Happy eating
Authors: Morse Elisabeth
Published: March 2008

The foundations for future health — and ill‐health — are believed to be laid down in childhood. Because of this teachers are constantly being exhorted by health professionals to teach children the rules of good health. But, as many teachers experience, simply getting a child to understand what he should be doing is not the same as actually getting him to do it! Teachers may often object to the approach of the medical profession which is often little more than the ‘do as I say’ model which teachers may well feel contradicts their role as educators.
DIETS GO DUTCH
Authors: Finch Irene
Published: March 2008

Holland has an official Nutrition Education Department with a staff of nutritionists and an enviable output of materials. They have come to realise that their former food group system was not well accepted by the public, was not a good basis on which to build dietary goals, and above all, was only an invented system, open to modification if it did not work well. They say it was not easy at first to look, in this light, at the food groups they ‘grew up with’.
ALEXIS SOYER:Portrait of a chef
Authors: Morris Helen
Published: March 2008

The Victorian age in England produced an abundance of eccentrics; not least among them a Frenchman called Alexis Soyer. He was a dandy, a cook, a practical joker, a best‐selling author, a gourmet who organised soup kitchens in the Irish famine, a man‐about‐town who slaved in the Crimea as the valued assistant of Florence Nightingale, and an inventor whose patent stove is still in use after more than a hundred years.
Diet and Hyperactivity
Authors: Auty Linda
Published: March 2008

Hyperactivity is a puzzling condition which has been widely discussed in the media.Linda Auty,BSc, SRD, who lectures in Nutrition and Dietetics at Leeds University, explains the likely implications between
New diabetic diets
Authors: Metcalfe SRD Jill
Published: March 2008

The fundamental aim of any set of dietary guidelines or recommendations is to improve the health of the target group. At first sight the production of dietary recommendations for diabetics may appear unnecessary; since it is recognised that implementation of a suitably modified diet coupled with sympathetic medication is the key to achieving acceptable diabetic control. However, for some time it has become increasingly apparent that the traditional dietary regime recommended to the diabetic population was opposed to the stated aims of the dietary guidelines recommended for the general population by the majority of health experts in the Western world.
The B Vitamins:Folic acid and Biotin
Authors: Sharman Ivan M
Published: March 2008

We conclude this short series of articles on the B vitamins with a description of these two substances
THIRSTY? The best answer is still a lemon
Authors: Gunston David
Published: March 2008

Famed for many centuries as perhaps the best thirst‐quencher of all fruits, the lemon has a long history but one which nevertheless does not extend back to Ancient Greek and Roman times. The true origin of the lemon is uncertain, but it may well have been a natural hybrid of the citron and the lime, from which it differs in both shape and thinness of rind. It reached Europe by way of the North African countries and Spain between the ninth and eleventh centuries.
Food education and School meals
Authors: Harrison Alan
Published: March 2008

The home economics teacher's attitude to school meals may well be influenced by her own childhood experiences and she may not welcome the thought of combining her teaching with those in the Educational Catering Service. Teachers may not think that such a combination is possible. Alan Harrison claims that it is time educational catering offered more towards food education, and time, too, that such help was accepted!
Food habits and social change
Authors: Thomas Jane
Published: March 2008

Changes in patterns of eating are always closely linked with social changes. Marked changes continue to occur in the age structure of the population with the appearance of an increasingly large elderly group with their own nutritional problems. Mobility within the population has reduced extended family networks and a greater proportion of us now live in smaller units. The growth in one‐person households reflects in part the increasing elderly population but also the independence of the young. This trend has important implications for eating, which is such a social activity. There is no incentive for people on their own to cook elaborate meals and it may be much easier to eat out or collect a ‘take‐away’ meal. This has been a growing phenomenon in recent years and in 1981 £3,600m was spent on meals eaten outside the home.
Salt: condiment or nutrient?
Authors: Sharman Ivan
Published: March 2008

Ever since historical records have been kept, salt has played an astonishingly important part in the lives of men. Wars have been fought over its sources, and for centuries its trade was more important than that of any other material. The salaries that we draw today are in direct lineal descent from the salt money paid to the Roman soldiers.
BANANAS
Authors: Bews Patricia
Published: March 2008

The banana is one food which is always readily available no matter what season it is. Its history and growth are fascinating and now its entry to UK is controlled by EEC restrictions on quantities and tariff controls.
Nausea and vomiting in early pregnancy
Authors: Pickard Barbara
Published: March 2008

The majority of women suffer some form of sickness in early pregnancy. Although the theories relating to this condition and the remedies which have been tried are many and varied, there is still little known about the real causes of this disorder. Many therapeutic regimes recommend a high carbohydrate diet and it would seem appropriate to investigate further the possible role of nutritional factors in the aetiology as well as in the treatment of pregnancy sickness.
MEALS‐ON‐WHEELS
Authors: Kipps Michael , Thomson J
Published: March 2008

It is a sad reflection on the development of nations that as they move from the extended family structure to that of the nuclear family, many of the responsible elements of the former are rejected. Much of the movement ‘forward’ has focused on technological development which, by its very nature, should be supportive to the elements of a caring society and not, as has often occurred, be to the detriment of the factors which make up its caring nature. In our highly developed, urbanised, commuter orientated, fast lane, high rise society, it has required the legislative activity of government edict and the care of charitable organisations to protect those most at risk. One sensitive area is that of feeding those who are no longer cared for by the extended family, some of our elderly population.
Food fashions
Authors: McGuffin S.J.
Published: March 2008

In the last five years, major surveys of the eating habits of adolescents have been conducted in three parts of the British Isles, and this paper presents a comparison of the results. In April and May 1980 McSweeney and Kevany conducted a 24‐hour dietary recall and also asked some additional questions of 507 pupils, 94 per cent of whom were aged 15 or 16, in ten schools in the Republic of Ireland. In March and April 1981, the National Dairy Council also used a 24‐hour dietary recall with 1,748 children in the age range 5–18, but recorded their findings in three age‐groups, the oldest of which, 14–18, is used in this comparison. In December 1976–January 1977, McGuffin (unpublished thesis, 1979) conducted a general investigation of health knowledge and behaviour, which included questions on nutrition and general dietary practice, with a sample of 2,444 fifth form pupils (average age 15.9 years) in 167 grammar and secondary schools in Northern Ireland.
AGE, SEX and NUTRITION
Authors: Widdowson Elsie M.
Published: March 2008

Dr Widdowson began her lecture by pointing out that sex influences body weight and survival rates from the moment of conception. It is well known that the average birth weight of boys is greater than that of girls, but why should this be so? Many more boys than girls are conceived and slightly more boys than girls are actually born. The fact that so many male foetuses ‘fall by the wayside’ leads to the assumption that the larger, stronger male babies survive.
PROTEIN IN PERSPECTIVE
Authors: Finch Irene
Published: March 2008

I have an old book of nutrition written in 1890. Proteins were already known then, and called albuminous or nitrogenous material as distinct from fats, sugars and starches. The author felt that the alternative term ‘proteids’ would soon die out! But at that time no one could find out how much protein we really needed. It was not possible, as now with vitamin C, to starve someone of that particular nutrient and see what it took to keep him right. Nutritionists therefore looked at the diets of healthy people and took that amount of protein as correct. They did not actually hide the fact that they were estimating, but many people did not realise that this was the case.
New light on an old process
Authors: Waites W.M. , Peel J.L.
Published: March 2008

In the traditional canning process the food is heated in its can and the heat treatment, typically 120°C for 20 minutes, is sufficient to sterilise both contents and container. This relatively severe heat treatment has practical disadvantages and in recent years an alternative treatment known as UHT (ultra‐high temperature) processing, has been introduced. The foodstuff, usually a liquid, is heated to a higher temperature for a very much shorter time — 140°C for 5 seconds is typical — usually in a continuous operation. The containers are sterilised separately before filling aseptically with the heat‐processed food. Containers for UHT products are made from plastics (chiefly polypropylene), paper board, aluminium foil or from laminates or other combinations of these materials.
FOR US THE APPLE…
Authors: Gunston David
Published: March 2008

Traditional king of fruits, the apple has a very long recorded history that might perhaps be traced to the Garden of Eden. Certainly it is the best known fruit of all non‐tropical countries, and no other fruit in the world offers such an attractive variety of colours, in green, red and yellow, not to mention russet and gold.
GOAT'S MILK
Authors: Errington Rachel
Published: March 2008

Goats' milk is mainly sold in the frozen state and is often in short, unpredictable supply. It is usually twice the price of cows' milk and is packaged in either waxed‐lined cardboard or a thick polythene bag.
SPEAKING PERSONALLY…
Authors: Cook Donald
Published: March 2008

I have four problems with food. First, I am middle aged and worry about food in relation to my heart, my bowels, spots and virility. Secondly, my wife is a very good cook. Thirdly, I have about one hundred and fifty bakery students in my department and there is a ready supply of goodies available and they get hurt if I don't sample them. Fourthly, I am a food microbiologist by training and very wary of eating out and if left to my own devices would try and live on a diet of well cooked steak and malt whisky. I realise that point four partially cancels out the other three but it hardly represents a balanced diet.