bluuebunny/crossref_metadata_2025 huggingface dataset:
Consumer tests on POTATOES
Authors: Godfrey Wendy
Published: March 2008

A sample of sixty panellists was selected from the Sainsbury's Consumer Panel. Each week they were given a different variety of new potatoes which they were asked to take home and use as they normally would, recording their results on a questionnaire. Eleven different varieties were tested, some two to three times. Some well known varieties were interspersed amongst the less well known. The results have shown that there are some new varieties which match up to the standards of the present ones marketed by J. Sainsbury and also that different varieties are well suited to specific and different types of preparation.
The old folks at home
Authors: Kipps Michael , Thomson J.
Published: March 2008

Few make any mental preparation for old age, and for many who give it any thought at all, its prospects can be depressing. However, old age comes to most and its attendant losses can be daunting for those who are unprepared
Gluten
Authors: Schofield J. David
Published: March 2008

The prominence of wheat as the world's largest crop (in 1981 world production was almost 1.7 thousand million tonnes, of which about 40% went directly to human food use) owes much to its almost unique ability to be baked into bread. This ability is largely attributable to the physico‐chemical properties of wheat proteins, which enable a leavened dough to rise by trapping the carbon dioxide, produced during yeast fermentation, as discrete, small gas cells — a structure that is ‘set’ during baking. Another important type of food made from wheat is pasta and the suitability of wheat for this end use is also governed by the properties of wheat proteins. The suitability of wheats for other uses, such as cracker, biscuit and cake manufacture and domestic flour is also affected by these proteins.
Fruits of Antiquity
Authors: Gunston David
Published: March 2008

Raisins Although nowadays chiefly regarded as a useful ingredient of puddings, cakes and mincemeat, or as a pleasant dessert extra, raisins are a foodstuff of great antiquity, forming for many centuries a staple food of nomadic peoples. Raisins appear first in recorded history among the Ancient Egyptians, who had a high regard for this fruit.
EGG PASTEURISATION
Authors: Jones J.M. , Monsey J.B. , Payne J.
Published: March 2008

Quality specifications Egg products, which are used extensively in the baking and confectionery industries, are pasteurised to kill any food‐poisoning salmonellas that may be present. In the UK there is a statutory requirement to pasteurise whole eggs for at least 2.5 min at a temperature not lower than 64.4°C. There is no statutory requirement for the pasteurisation of egg albumen (egg white), but treatment for the same period at a temperature not lower than 57.2°C is common practice.
SPEAKING PERSONALLY…
Authors: Shrimpton Derek
Published: March 2008

Mr Pickwick's fat boy not only showed the pleasure to be gained from food but encapsulates, in his action, the theory and practice of ‘this slimming business’ and identifies, in his comment, a major stimulus to weight control.
A comeback for green vegetables
Authors: Finch Irene
Published: March 2008

We now have three good reasons for stressing the use of dark green leafy vegetables (dgv for short):
ETHNIC FOOD HABITS
Authors: Carlson E. , Kipps M. , Thomson J.
Published: March 2008

Many case studies on minority ethnic groups have been concerned with the social, structural and economic patterns of these communities. Knowing how these patterns have influenced the ethnic identity in some cases, the authors believe that they can extrapolate from the strength of the social cohesion of a group to the possible strength of the group's traditional food habits. This series of articles emphasises the strength of traditional food habits in a different cultural environment, and the factors which contribute to this strength.
SPEAKING PERSONALLY…
Authors: Sullivan Jess
Published: March 2008

I love food — both to cook creatively, and to enjoy eating. This, in itself makes all the knowledge I have of nutrition an occupational hazard! In recent years with the media encouraging healthy living and eating, one is consumed, immediately, with massive guilt complexes when planning or arranging meals for other people. Will they eat meat? Do they like numerous salads? Shall we have wholemeal bread? Do they like fish? One could continue endlessly with peoples' fads and fancies. But each one is in itself very important to the person concerned, be it because of medical recommendation or, by what shocks me considerably, the massive concentration by the media to influence the public's diets by their strong commercially biased advertising techniques, often in direct opposition to each other.
EAT LESS FAT
Authors: Fallows Stephen J.
Published: March 2008

There is clear evidence linking diet and health. In Britain conditions associated with the over‐consumption of food are common. Dietary change has been recommended as part of programmes to reduce the incidence of the so‐called ‘diseases of affluence’. One dietary modification which is widely recommended is ‘Eat less fat’. Close examination of this particular recommendation and the actions needed to make this suggested change1 provide insights of value in the formulation of strategies necessary for the achievement of all the other dietary goals.
The case for low‐fat milk
Authors: Collison Roger , Read Christine
Published: March 2008

The bulk of milk sold in this country is pasteurized whole milk. This is normally made by the high temperature‐short time (HTST) process in which the milk is heated to 72°C, held there for 15 seconds, and then cooled using a very rapid heat exchanger. Pasteurization destroys all the pathogenic organisms and about 99% of the other bacteria in milk.
That's the way to do it!
Authors: Cole‐Hamilton Isabel
Published: March 2008

So, what can we eat? How many times have we heard this plaintive cry during discussions on nutrition and health? After expounding the horrors of fat, sugar, salt and insufficient dietary fibre and finding that most of the foods we buy are loaded with one or more of these demons our future eating possibilities can look pretty grim.
MILK & FOOD ALLERGIES
Authors: Peirson Karen
Published: March 2008

It is estimated that food allergy affects about 7% of children and milk allergy accounts for about 1–3% of that 7%.
THE HIDDEN ALLERGY
Authors: Challacombe David
Published: March 2008

The Hidden Allergy, a new film made for Wyeth Laboratories investigates the two disorders that make up the increasingly recognised syndrome of cow's milk intolerance. Case histories illustrate the dramatic effect that an intolerance to cow's milk can have on babies, young children and even on the parents. The film was made on location at the Musgrave Park Hospital, Taunton and was initiated and supported by the Nutrition and Family Health Division of Wyeth Laboratories.
The structure of the food industry
Authors: Cadbury Adrian
Published: March 2008

The Cadbury business started in 1824 when my great‐grandfather opened a grocer's shop in the centre of Birmingham. His first advertisement ran as follows: ‘John Cadbury is desirous of introducing to particular notice Cocoa Nibs prepared by himself, an article affording a most nutritious beverage for breakfast’. Soon the preparation of cocoa became his main business and the shop was handed over to his nephew Richard Cadbury Barrow. (It continued as Barrows Stores until it was bought by Fitch Lovell in 1965). This was the way in which most food manufacturers started and it is worth noting that it was the shopkeeper who blended the tea, ground the coffee, and prepared the cocoa nibs. The shopkeeper sold his wares on the strength of his reputation and his greatest problem was buying raw materials of consistent quality.
ETHNIC FOOD HABITS
Authors: Carlson E. , Kipps M. , Thomson J.
Published: March 2008

West Indian immigration to the UK and Europe occurred in the late fifties and sixties in response to a demand for labour. In 1976, the OPCS estimated that the population of West Indians of wholly ethnic origin was around half a million.
Nutrition as a focus for health education
Authors: McLoughlin Vivienne , Davies Jim
Published: March 2008

Traditionally only home economics, biology, social history and geography have made substantial contributions to nutrition education in schools. More recently, however, two reports have emphasised nutrition education as an integral part of health education. These reports have not advocated a separate discrete course of health education but have recommended a policy of coverage of health education topics through a range of subjects, a policy which will require much close collaboration between the subjects involved. In this article some of the issues underlying this approach and their implications will be discussed, as this development is intimately related to the central role now played by nutrition education in the debate about health education in schools.
IS GOATS' MILK SUITABLE FOR FEEDING YOUNG CHILDREN?
Authors: Anne Hilton Patricia
Published: March 2008

Goats' milk for children All mammals provide their young with a complete food which is unique to the species. Man is no exception.1 Goats' milk is designed for kids — baby goats, not human infants. Human milk is the ideal food of choice for all infants and breast feeding should be positively promoted.
World wide malnutrition
Authors: Habicht Jean‐Pierre
Published: March 2008

The nutritional deficiencies of the greatest importance today are five in number: energy, protein, iron, vitamin A and iodine. Deficiency of energy and protein leads in children to stunted growth and in cases of severe deficiency to clinical marasmus, kwashiorkor and millions of deaths a year. Anaemia, common in women and children, is caused above all by iron deficiency. Vitamin A deficiency causes blindness at the rate of about a million cases a year, and most of these end in death. Iodine deficiency results in goitre and six million cretins in the world today.
ETHNIC FOOD HABITS
Authors: Carlson Eleanor , Kipps Michael , Thomson James
Published: March 2008

Any discussion of minority ethnic group food habits would be incomplete without including the Chinese who have a food culture very different from the indigenous culture; a food culture which has remained virtually unchanged, regardless of the period of time spent in Britain. From the beginning the Chinese have been involved in the catering industry and although very nearly every High Street in the country has a Chinese restaurant or take‐away food shop, the majority know very little about the Chinese or the role of food in Chinese culture.
Watercress
Authors: Gunston David
Published: March 2008

The biologist's ‘aquatic salad plant’ is actually a member of the cabbage family and although native to Europe and Asia generally had to be introduced to North and South America, New Zealand and the West Indies. It is now widely naturalised wherever the climate is not too hot for it. Virtually a perennial crop, with only a brief ‘off’ season in summer when other green salads are plentiful, watercress is now grown on the outskirts of all large cities and is at its best in autumn and early winter, when other greenstuffs are scarce.
One step nearer
Authors: Holmes Susan
Published: March 2008

The National Advisory Committee on Nutrition Education, NACNE for short, was the brain child of the British Nutrition Foundation and the Health Education Council. It was formed in 1979, and as well as the two parent bodies now includes nutrition educationists, others from the academic world, representatives of the food industry, the Department of Health and Social Security, the Ministry of Agriculture, Fisheries and Food, and also the Scottish Health Education Group.
An educated choice
Authors: Noble Carol , Kipps Michael , Thomson James
Published: March 2008

In an article in Nutrition and Food Science in August 1982 a case was put forward for a closer co‐operation between those involved in nutrition education in schools and those concerned with the provision of school meals in the hope that this would help children to choose wisely from the increasing numbers of cash cafeterias now appearing in schools. But before such a meal choice scheme can be developed for use in guiding children's selection of food, a sound knowledge of their present food habits, particularly foods commonly chosen at lunchtime, is needed. A study being carried out at the University of Surrey on schools meals has provided the opportunity to collect baseline data concerning children's choice and their consumption of food at lunchtime in a variety of situations. Information relating food consumption at lunchtime to food intake for the whole day is also being collected.
Hotelympia Preview
Authors: Harrison Alan
Published: March 2008

The reason for featuring this article is to provide home economists, particularly those in schools, with insight and perhaps inspiration, relating to future liaison with the hotel and catering industry. They will be able to see the professional approaches to food and drink, be able to form links with suppliers of food and equipment and perhaps obtain addresses for the future.
BUDDING FOOD SOURCE
Authors: Abbey Christopher
Published: March 2008

Consumption of significant amounts of yeasts for nutritional use was reported during war‐time. The Germans incorporated about 1.6 × 104 tons of Candida utilis per year into human food, and during world war II, used Geotrichum candidum to supplement human foods when there was shortage of vitamins and proteins.
SPEAKING PERSONALLY…
Authors: Bond Shirley
Published: March 2008

As every parent knows, children make a great difference to adult lifestyles. For example, they influence what and when you eat. Parents who have some training in nutrition also know that it is their responsibility to teach their children good eating habits, because these will influence the children's choice of food for many years to come.
Stepping up exercise
Authors: Fentem Peter H.
Published: March 2008

At a recent symposium, Health and Fitness, organised by the Butter Information Council, Professor Peter H. Fentem spoke about the beneficial effects of exercise. Professor Fentem stressed that regular exercise should be regarded as a necessary element in the pattern of the daily life for everyone — the young, the not so young and the elderly alike. He also pointed out that it is never too late to forego a previously sedentary existence and enjoy the benefits of a more healthy, active way of life
Research on nutrition and ageing‐The challenge
Authors: Munro Hamish
Published: March 2008

This is a summary of what he said on this important topic
‘We didnae like pork ken?’
Authors: Harrison Alan F
Published: March 2008

The Scottish aversion to pork, has a very long history. Tannahill discussed ‘… the late neolithic peoples who began to arrive in Scotland some time before 2,000 BC.’ After congratulating their ‘food technology that had been developing for 6000 years’ she points out:
FOCUS ON FIBRE
Authors: Kearns Helen F. , Lowy Gillian D.A.
Published: March 2008

There is considerable epidemiological and direct experimental evidence concerning the nutritional benefits of dietary fibre. Over the last few years, and particularly as a result of the publication of The F‐Plan Diet, public awareness and interest in this topic has increased enormously in the UK and there has been a growing demand both for information about the dietary fibre content of foods and for food products containing higher levels of dietary fibre. It is becoming increasingly important, therefore, to understand exactly what is meant by the term ‘dietary fibre’. In this article Helen F. Kearns, BSc and Gillian D.A. Lowy, MA, review the methods that are used for the determination of fibre in foodstuffs, outline some of the physiological effects of dietary fibre, and discuss how values quoted for the dietary fibre contents of foods may be interpreted in the light of their physiological role.
FLAVOURS IN FATS AND OILS
Authors: Barry Rossell J.
Published: March 2008

Edible oils and fats may be of vegetable, animal or fish origin. In the majority of cases the origin, or method of production, transport, and storage give the products totally unacceptable flavours, odours, and colours. In a few cases, however, careful husbandry of the raw material, coupled with suitable processing techniques, produce oils which are prized for their unique flavours.
Cereal Lipids
Authors: Barnes Peter
Published: March 2008

Cereal grains contain relatively small quantities of lipids, usually from 2 to 6%, but these lipids are, nevertheless, important constituents of the grain and grain products. They consist mainly of oily triglycerides together with phospholipids and glycolipids (fatty materials containing phosphorus and sugars respectively) and influence the performance of wheat flour in breadmaking, the flavour of oatmeal, the colour of pasta and the storage stability of cereals. The fatty acids in the cereal lipids are mostly polyunsaturated, which is good news in terms of nutrition but a problem during storage; oxidation of the polyunsaturated acids can lead to off‐flavours.
Consumer views of milk powders
Authors: Brooks Jeanette , Fallows Stephen J.
Published: March 2008

Many housewives these days keep powdered milk in the store cupboard to use as a standby when no fresh milk is available or in the attempt to cut down on calories or animal fat. A number of powdered milk products are available, but do housewives always know what they are buying?
A vegetable with potential
Authors: Humphrey Eric
Published: March 2008

A vegetable that has only 14 calories per 100 grammes, is a good source of vitamins A, C and E, calcium, iron and other nutrients, not to mention dietary fibre would, surely, win the approval of the British Nutrition Foundation and bring a positive purr of pleasure from Dr John Garrow in his quest for the ideal W/H ratio.
supermarket exotica
Authors: Kaye Janet
Published: March 2008

To Samuel Pepys the orange was a novelty about which he had reservations. What would he have made of the amazing array of foreign fruits and vegetables on display in our modern supermarkets? Quite recently, even more varieties have been introduced, giving a further boost to the traditional greengrocery trade. Janet Kaye, home economist in the Tesco Consumer Advisory Kitchen in Sale, describes some of the new arrivals
National food survey
Authors: Frank Judith D.
Published: March 2008

The National Food Survey (NFS) is a continuously operating survey which enquires into the food consumption and expenditure of a sample of households in Great Britain. The survey is carried out on behalf of the Ministry of Agriculture, Fisheries and Food (MAFF) by a commercial agency, the British Market Research Bureau Limited, on survey samples selected by the Social Survey Division of the Office of Population Censuses and Surveys.
Nutrient links—the interrelationship between different dietary components
Authors: Sharman Ivan M.
Published: March 2008

It is well known that the human body requires many different nutrients for its growth and healthy maintenance. Some nutrients are required in relatively large amounts, namely the carbohydrates, fats and proteins, whilst others are needed only in small amounts. The latter include the vitamins, minerals and trace elements. The requirement of each different nutrient has been ascertained with a reasonable degree of accuracy for the varying ages and types of mankind. For optimal health the requirements of each nutrient have to be met in the food eaten by every individual.
When is a vitamin NOT a vitamin?
Authors: Youngs Andrew
Published: March 2008

Vitamin C is well known in a nutritional context for being one vital component of the mixed diet we all need for survival. But vitamin C also has value in influencing the organoleptic qualities of foods.
FOOD ALLERGY
Authors: Holmes Susan
Published: March 2008

Is food allergy one of the trials of the twentieth century, or is its apparently common occurrence mainly due to improved diagnosis?
FOOD FOR THOUGHT
Authors: Balmforth Hilary , Sutcliffe Keith
Published: March 2008

In response to a local secondary school's concern following the introduction of a new cafeteria system of school meals, the Cambridge Health Eduction Unit participated in a project focusing on healthy eating habits. A planning committee was formed consisting of a health education officer, community dietitian, home economics and health education teachers from the school, and a scheme was devised to set up a project in which the whole school population could participate.
Chips with chips?
Authors: Drew Margaret
Published: March 2008

Not, as you might imagine, the school lunch favoured by some children, but the name given to a scheme in which a school computer was used to help assess the nutritional value of lunches selected in one particular school.
LOW FAT CHIPS
Authors: Hill Jacqueline , Mellor Jane , West Ann
Published: March 2008

The National Advisory Committee on Nutrition Education recently published a report containing long term dietary proposals. One of these is a reduction in fat consumption. Fats provide approximately 38% of the energy of an average British diet. This amounts to 110g fat daily in a diet with a total energy value of 2,500Kcal. It is recommended that this figure be reduced to 30% energy from fat, requiring a reduction in fat consumption of one quarter.
The role of fat in human nutrition
Authors: Gordon Michael
Published: March 2008

Fat provides a major contribution to the palatability of food. It has a lubricating effect and improves the texture of many food products, and it also acts as a heat transfer medium in the frying of food. Fat is also a carrier of fat soluble flavour compounds which make some high fat products such as butter very attractive to consumers. As a consequence of these characteristics, fat in the diet has risen to 42.6% of calories according to the National Food Survey of 1980. The fat content of the diet in western countries shows a considerable increase during this century, and it also contrasts with developing countries where the fat intake is considerably less. A UN report estimates that fats provide about 14 per cent of total calories in developing countries. This has stimulated considerable research into the metabolism of fat and the relationship between the high intake of fat and diseases prevalent in western countries.
OIL SEED RAPE
Authors: Kochhar S.P. , Rossell J.B.
Published: March 2008

Rapeseed is the only oilseed crop grown in the UK. This is now Britain's third largest arable crop with a total area of over 200 thousand hectares. Production of the seed has risen consistently and dramatically from 0.13 million tonnes in 1977 to 0.58 million tonnes in 1982. The dramatic rise in the crop is apparent from the wider spreading of golden yellow flower fields in our countryside during the spring. Last year, however, seed production was about 5% down due to a small decrease in yield of about 1 tonne/acre, on average. World production of rapeseed and mustard seed (related members of the Cruciferae family: B. campestris, B. napus and B. juncea) has also expanded over the last decade, and the combined crop now lies fifth in oil‐bearing seed production and ranks fourth in the world supply of edible vegetable oils after soyabean, palm and sunflower oils. As a result of EEC support for the crop, production of rapeseed in 1982 rose by 35% to 2.7 million tonnes in EEC countries.
The gastronomy of HAGGIS and KAIL
Authors: Harrison Alan
Published: March 2008

Taken to be a distinctly Scottish dish from the 1750's onwards the haggis can be shown to have an interesting derivation and the ‘evidence’ is cast across several different areas. It was extolled as an English dish by Gervaise Markham in 1615. ‘Small oatmeal’ he says ‘mixed with blood and liver of either sheep, calfe or swine maketh that pudding which is called the Haggas of whose goodness it is vain to boast,…’ A modern writer remarks that haggises nowadays have all emigrated to Scotland; at one time however ‘haggas’ or ‘habbys’ was equally common in the ‘south’ and as ‘hash pudding’ was well known in Cumberland. Whatever its origin and distressing though it may be to patriotic Scots, the word, like the dish, is definitely English.
National food survey
Authors: Frank Judith
Published: March 2008

The British National Food Survey (NFS) has a long and distinguished history. It is renowned world wide for the continuity of its operation. The survey has been enquiring into the food consumption and expenditure of samples of households in Great Britain since the beginning of the Second World War in 1940. To start with only the diet of the ‘working classes’ was monitored but since the 1950s the survey has been expanded so that it now requests information from a wide cross section of the United Kingdom population.
Nutrient links‐the interrelationship between different dietary components
Authors: Sharman Ivan M.M.
Published: March 2008

Phytic acid and mineral absorption. In 1925 Sir Edward Mellanby demonstrated that when puppies were given a diet poor in vitamin D and calcium, and containing large amounts of bread, they developed rickets. At first this was thought to be due to the growth promoting properties of the bread which allowed the puppies to grow at a rate faster than their bones could lay down calcium. However, it was later shown to be caused by the presence of a compound of inositol combined with six molecules of phosphoric acid. The formula of this compound, which is phytic acid, is shown in the figure.
JUST ADD WATER
Authors: Hoyle Terry
Published: March 2008

Imagine the problems involved in feeding two dozen very active people for almost two months on a tropical island, the nearest source of water for drinking and cooking half a mile away and all the cooking to be done on open fires for which wood had to be collected. Add to these problems the difficulties in storing food in a very hot, humid and salty climate. Fortunately the Roatan '84 team managed to overcome all these obstacles and considered themselves very well fed as Terry Hoyle, chief cook on the expedition, reports.
SENIOR SERVICE
Authors: Goldstein Harris K. , O'Neal Rex , Evans Ann , Miles Diane
Published: March 2008

Good meals can do more than just keep elderly people fit and healthy: they can also become one of the day's highlights, and when served in a community setting, can provide social contact which otherwise may be missing among elderly people living in rural areas
PULSE RATING
Authors: Finch Irene
Published: March 2008

Being low in fat and cholesterol free, yet contaiing valuable amounts of protein and dietary fibre, the pulses are an important group of foods which rate well by today's dietary standards. But how many people appreciate their value, know about the different kinds of pulses available and some of the most appetising ways of serving them? Irene Finch MA, BEd tells us more about these versatile foods
FOOD IRRADIATION
Authors: Holmes Susan
Published: March 2008

Any new method of food preservation which reduces the need for chemical additives must be regarded with interest. Susan Holmes, BSc, SRN, explains how irradiation can be used to control bacterial contamination and extend the shelf life of a wide variety of foods
THE ALLIUM ALLIANCE
Authors: Day Caroline
Published: March 2008

The onion family has long been revered in folk medicine as a prophylactic and panacea. Caroline Day investigates this mystical reputation
EAT TO YOUR HEART'S CONTENT
Authors: Wells Dilys
Published: March 2008

Although the recent COMA Report made recommendations that we should be making positive changes in our food consumption, that manufacturers should label their food products with details of their fat content, and should take steps to market popular foods, such as sausages and beefburgers, with a lower fat content, it is all too easy to doubt whether the message about the need for dietary change is going to filter through to the general public. The COMA Report states that ‘Those responsible for health education should inform the general public of their recommendations and how to implement them’. A recent Channel 4 TV series entitled, Food for Thought, made with Health Education Council backing, hopes to make us ‘more knowledgeable about our eating’, but the programme is screened between 10.30 and 11.20 in the evening. Hardly peak viewing time!
Consumer awareness of dietary issues
Authors: Woodward Judith
Published: March 2008

In the past conflicting messages about food and nutrition in the popular media have confused the general public. To be able to evaluate the information that has been presented calls for some training in nutrition, but the average man and woman in the street has not had this advantage. It is easy to understand how they have become confused. The National Advisory Committee on Nutrition Education set out to provide ‘clear and simple messages … and unambiguous advice that could be put into practice by the public’ to help those engaged in nutrition education. In order to implement the NACNE guidelines, it is helpful to know more about the nutritional beliefs of the general public. Judith Woodward, BSc, of the School of Science and Society, University of Bradford, has been investigating the extent of confusion and misconception among ordinary consumers who have no special access to definitive nutritional information. Here, she presents some of her findings on
Does every label tell a story?
Authors: Salmon Jenny
Published: March 2008

Just a cursory glance at some food packages around the world, including the UK, and some of the recent recommendations about food labelling, really do make you wonder for whom the labelling is intended. I have always worked on the assumption that the nutrition information on packets was for those men and women who were interested in what their food contained. It is not intended for trained dietitians or professors of nutrition, not for enforcement authorities. Neither is it intended for idiots.
The Pack∼a∼Punch Lunch
Authors: Clark Jennifer , Platt Jennifer
Published: March 2008

Packed lunches now provide the midday meal for large numbers of children. There is, however, little information available on the contents of those packed lunches or on the nutritional thought behind them. Jennifer Clark, a community dietitian with Brighton Health Authority and Jennifer Platt, Reader in Sociology at the University of Sussex decided, therefore, to conduct a survey among schoolchildren in Sussex, to find out what they were eating and, if possible, why. Here is an outline of their investigation.
HAS THE UK FOOD INDUSTRY ANYTHING TO LEARN FROM EUROPE?
Authors: Heron MA Mike
Published: March 2008

This was the title of the sixth annual Campden Lecture given this year by Mike Heron MA, of Unilever N.V. These are some of the interesting points Mr Heron made when comparing consumption and attitudes towards food in the UK and other European countries
I know an old lady who swallowed a fly!
Authors: Downer John E
Published: March 2008

The unfortunate outcome of this lady's unusual dietary habits is known to us all — of course! — but if food had been found to contain such things the Food and Drugs Act might have been some consolation.
THE SPANISH TOXIC OIL SYNDROME
Authors: Kochhar SP , Rossell JB
Published: March 2008

Oxidative quality of the oil. The average linoleic acid (C18:2, n‐6) content, measured in several suspect oils, was 42% of the total fatty acids. The peroxide values of the oil samples were high (18 to 57 mEq/kg) compared with those of olive oil (9.8 mEq/kg) purchased locally in Spain. The samples were very susceptible to oxidative deterioration, indicating a low content of the natural antioxidants, tocopherols (Vitamin E). The oxidative stabilities of the oils measured by the AOM test were generally low. There are no data available on the concentrations of tocopherols, pro‐oxidant trace metal (eg copper and iron) contents, levels of polyunsaturated fatty acids or hydroxy and epoxy derivatives in the suspect oils.
Ninety years on
Authors: Gunner Karen
Published: March 2008

Nowadays millions of pounds can be spent in research, development and marketing of a new food product. Over ninety years ago, an American lawyer invented a brand new food which has changed very little over the years and is still extremely popular. Every eight hour shift, one million Shredded Wheat are produced, and two of them make a very good breakfast for one person.
Modern marketing of food
Authors: Bull Jeremy
Published: March 2008

Marketing of food may involve up to twenty different activities from the time the food leaves the farm gate until it appears on the dining table. Nowadays food and drink producers and manufacturers do far more than satisfying the nation's basic dietary needs as Jeremy Bull describes in his review of
A change for the better
Authors: Hobiss Ann , Verner Wheelock J.
Published: March 2008

Many hospital patients are referred to the dietitians for advice on how to change their diet in order to alleviate a specific ailment or to prevent it getting worse. It is self‐evident that such people will be much more strongly motivated to respond to the advice on dietary changes than the population as a whole. The object of this study was to determine the degree of difficulty encountered by patients who were recommended to reduce the fat content in their diet by using a number of different strategies. If such individuals encounter difficulties in making the changes, then it is reasonable to assume that the approach would be ineffective with those who are less motivated. By contrast, approaches which are successful could be useful for consumers as a whole. If the guidelines put forward by NACNE and largely reiterated by COMA are to be successfully implemented then the identification of easily adopted strategies is a first priority.
A new look at POTATOES
Authors: Finglas Paul , Faulks Richard
Published: March 2008

During the last 30 years there have been many and dramatic changes to the pattern of potato production and distribution in the UK. Varieties and cultural techniques have changed and so, too, have post‐harvest handling, storage, marketing and distribution. Any or all of these might have had an effect on the nutritional value of the potato but whether this was so was not known until a two‐year nutritional evaluation of retail potatoes in the UK was recently completed. This work was financed by the Ministry of Agriculture, Fisheries and Food and carried out by Paul Finglas and Richard Faulks at the Food Research Institute, Norwich.
Food legislation
Authors: Downer John
Published: March 2008

The commands of God which control the eating habits of orthodox Jews even today are given in the early books of the Old Testament in amazing detail. The criminal law which governs the fitness of food for all human consumption is contained in the Food Act 1984 and in Regulations made under it.
SPARKLE
Authors: Pote‐Hunt Brian
Published: March 2008

‘Sparkle’ was set up at The Polytechnic of North London as a Manpower Services Commission, Community Programme to promote health and recreation at the grass roots level of the inner city. It was the brain child of Norman Borrett, senior lecturer in physical recreation of the department of extension studies.
Healthier eating on the menu
Authors: Cooper John
Published: March 2008

The COMA Report recommended food manufacturers to meet the challenge of producing certain traditional foods with more healthy formulations than before. Manufacturers have been quick to realise that what is good for customers can also provide healthy sales. One company which has been working behind the scenes to assist food processors to market healthier products now sees a rewarding future for its experimental enterprise.
Putting a figure on dietary fibre
Authors: Berry Colin
Published: March 2008

Imagine Sir Edmund Hillary and Tenzing Norkey arriving at the summit of Everest (29,029 ft) in 1953, only to discover that they were standing on several thousand feet of ice. Imagine the questions that would have followed. Had they climbed the wrong mountain? Could they still legitimately claim to be standing at the highest point on the Earth's surface? How should the heights of mountains be recorded for official purposes?
FOOD POISONING & ITS PREVENTION
Authors: Holmes Susan
Published: March 2008

Food may look attractive and taste delicious and yet it can still be the cause of acute illness and even death if it has not been prepared, stored and served with the right amount of care. Recent serious outbreaks of food poisoning have alerted us all to the potential hazards which Susan Holmes, BSc, SRN, MRSH describes
DIET: OFF‐BALANCE
Authors: Shrimpton Derek
Published: March 2008

Dietary balance has been a central theme of nutrition education for many years. The committee who produced the NACNE Report were of the opinion that there is a need to discard much of the current approach to nutrition education and suggested that new ways of teaching be devised which avoid the used of the term ‘balanced diet’ in the traditional sense. But what concepts can teachers use in its place? Derek Shrimpton PhD discusses some of the historical background which led to the adoption of the phrase and suggests some more appropriate terminology
FEAST DAYS
Authors: Burman Gwen
Published: March 2008

The Ashley Down nutrition project, code‐named FEAST, food education applied to social trends, began in 1980. Gwen Burman, SRD, the FEAST project director, describes how the programme was set up, some of the problems which have occurred and how they have been overcome. Now, five years later, she is also able to assess the effectiveness of this community based nutrition education project.
Food Act 1984
Authors: Downer John
Published: March 2008

At the end of last year a new Act of Parliament found its way on to the Statue Book. Well — not so much a new one as a rewritten compilation of the old Act with all the alterations and amendments included in the main text.
What's cooking in London?
Authors: Cole Hamilton Isabel
Published: March 2008

The London Food Commission has been set up, with initial funding from the Greater London Council, to liaise with Food Policy Groups in London and broaden the debate on issues around food and health which local policies are less inclined to tackle.
FOOD: intolerance
Authors: Holmes Susan
Published: March 2008

Although the condition of food allergy has not always been clearly defined the concept has, in recent years, attracted considerable attention particularly as it is commonly believed that the incidence is increasing and that the condition is exacerbated by modern methods of food processing. The common belief that the medical profession is not sufficiently well informed to deal with the problem has led to a marked growth in ‘alternative methods’ of diagnosis and treatment many of which have little scientific basis. Against this background the Royal College of Physicians, in conjunction with the British Nutrition Foundation, established a joint committee to study the problem and make any recommendations considered necessary. Susan Holmes BSc, SRN, presents a summary of the report and its recommendations.
Healthy eating‐1: Can people really judge whether foods are healthy?
Authors: McNeil N.I. , McNeil R.
Published: March 2008

Dietary advice is given with the aim of improving health, either on a national scale, or at an individual level. The NACNE and COMA Reports have recommended changes in the British diet, and recent change has also occurred in dietary advice and treatment for conditions such as diabetes and bowel disease. However it is important to know how the general public, without nutritional training, view the health qualities of foods, and what influences these views, particularly as people assess food generally in non‐nutritional terms. Without this knowledge effective nutritional education cannot be undertaken.
Healthy eating‐2: What's the healthiest way of eating?
Authors: Carlson E. , Kipps M. , Lockie A. , Thomson J.
Published: March 2008

Because of the increase in diet related diseases, such as coronary heart disease, diabetes mellitus, diverticular disease, dental caries and obesity, it would be desirable for people to become aware of what they are actually eating rather than what they think they are eating. This pilot study investigated the food habits of three groups of people who have adapted their life style for reasons other than religious beliefs and compared them to an average group of people eating the traditional British diet.
Nutrition in ACTION
Authors: Watson Jacquie
Published: March 2008

Members of the group were LEA advisers, dietitians, a representative from Education Catering and a School Medical Officer. An important consideration from the beginning was that any material produced should be attractive and interesting to use. From the Working Party a smaller writing group of advisers and dietitians was formed, and the task began. The bulk of the writing in the final stages was done by Issy Cole‐Hamilton and Jacquie Watson.
Catering Technology
Authors: Collison Roger
Published: March 2008

Catering technology can be defined as ‘the application of science to the art of catering’. For this purpose catering is taken to mean the feeding of people in large groups and includes restaurants, hotels, work canteens, schools meals and hospitals as well as take‐away meals such as fish and chip shops.
Fibre and phytate
Authors: Bindra Gursh
Published: March 2008

The possibility that diets with high fibre levels could lead to mineral deficiency states in human populations was first recognised in Iran and other parts of the Middle East. In rural communities where the main source of energy was an unleavened, whole‐grain bread called tanok, male adolescents were observed to exhibit poor appetites, marked growth retardation and hypogonadism, all signs of zinc deficiency. The zinc content of the diets was adequate, but the availability of zinc for absorption was inhibited by the presence of dietary fibre and phytate.
British Health Food Market
Authors: Hilliam Moira A.
Published: March 2008

Few retail sectors can match the dynamic growth in sales of health foods, which have rocketed in recent years with growing consumer interest in healthy eating and general fitness, Moira Hilliam BSc, traces the development of the market.
Diet and behaviour
Authors: Marks Vincent
Published: March 2008

The debate about the relationship between sugar consumption and aberrant behaviour is far from new and has no more solid scientific basis now than it did forty years ago. Yet it might be thought, on the basis of the number of articles published in the lay press and non‐mainstream medical and scientific press that a mass of new information was available incriminating the sugars, glucose, sucrose, or both.
VINEGAR BREWING
Authors: Canning Alison
Published: March 2008

Many people think of vinegar as something that we buy in a bottle, sprinkle on our fish and chips, or use to make mint sauce or to pickle onions. Few may realise how complicated the production process is or how long it takes to get this popular household item to our tables. Alison Canning explains some of the background to
FOOD AND PEOPLE
Authors: Blaxter Kenneth
Published: March 2008

The immense and real problems in securing nutritional adequacy for the world's peoples now and in the future were highlighted in the fascinating paper given by Sir Kenneth Blaxter FRS at the Thirteenth International Congress of Nutrition held in Brighton in August. These are some of the details of Sir Kenneth's paper.
NEW WAYS WITH WHEY
Authors: Hayes Susan
Published: March 2008

Although whey has a high nutritional value, it was regarded as a waste product until new technology enabled its valuable constituents to be recovered and processed into a wide range of products with a great many uses. Susan Hayes BSc, food technologist at the National Dairy Council, describes these developments in processing technology
GOATS' MILK
Authors: Collinge Rodney
Published: March 2008

Each year the British Goat Society registers about 9000 pedigree animals and it is thought that there are at least as many non‐pedigree animals born each year and kept for milk. In all, there may be between 110,000 and 120,000 goats in the country. Goats' milk is now offered for sale almost everywhere in the UK at prices ranging from 25 to 45p a pint. Many more farmers are looking at the possibilities of keeping herds of goats for milking and this milk is also being widely used for cheese and yogurt. Within the smallholding world, there has been a great deal of publicity and education about the importance of hygiene. Rodney Collinge teaches chemistry and also keeps goats. He explains why goats' milk is becoming more popular, how reputable keepers sell a product with high standards of hygiene and describes the new Code of Practice that has been adopted by the Department of Agriculture and Fisheries for Scotland.
CONTROL OF FOOD ADDITIVES
Authors: Wonnacott Jane
Published: March 2008

The use of chemical substances as food additives is a topic which concerns many people. Jane Wonnacott MSc explains how the use of food additives is controlled and the organisations who are involved in making sure that food in the UK and EEC continues to be safe and wholesome.
UNDER THE MICROSCOPE: OILS AND FATS
Authors: Lewis David
Published: March 2008

SOURCES. Oils are essential constituents of animal and vegetable tissues and as such are found in a wide range of foodstuffs. The main sources of large quantities of oil and fat are in the energy‐storing tissues. Normally, these stores are present as oils but may solidify on cooling. Hence animal fats which exist naturally at body temperatures tend to be solid at room temperatures, whilst vegetable and marine oils are often liquid at room temperature. Chemically, these differences are related to the chain length and degree of unsaturation of the fatty acid residues; shorter chain lengths and higher levels of unsaturation lead to lower melting points. Microscopically, solidification is seen as an increase in the amount of crystallinity in the fat and this can be detected by polarised light microscopy and by electron microscopy techniques. Differences in crystallinity can be found in fats from different animals — for example, beef fats are generally more crystalline than pork fats — and from different anatomical locations within a single animal — for example, exterior fats such as pork jowl fat are generally less crystalline than interior fats such as mesenteric fat.
END PIECE
Authors: FINCH IRENE
Published: March 2008

We are trying to get out of old ways of teaching nutrition that cause harm, but one old way is dogging our footsteps. That is the idea of some old cookery writers that vegetarians must be made to look the same as the rest of us, and that vegetarians have problems in getting enough protein, so they must eat lentil roast made to look like a joint and nut cutlets made to look like a chop with macaroni for a bone.
ENERGY EXPENDITURE IN FREE‐LIVING PEOPLE
Authors: Prentice A.M.
Published: March 2008

Nutritionists are still using methods for measuring energy expenditure which were developed over a century ago. This article by A.M. Prentice, PhD, Head of Human Calorimetry Group, Dunn Clinical Nutrition Centre, describes a completely new approach involving the use of stable isotopic tracers.
NUTRITION AND TELEVISION
Authors: Earl Shirley
Published: March 2008

Shirley Earl, BA, MEd, AASD, which raise questions about the way nutrition educators should approach television
THE ROLE OF ZINC IN HUMAN NUTRITION
Authors: Bindra PhD Gursh
Published: March 2008

Gursh Bindra PhD describes the dietary sources of zinc and the clinical signs of deficiency, the role of the mineral in the body and ways of assessing biochemical status