Table of contents
Dietethics: A science of our times?
Jon Wynne‐TysonUntil a few years ago, the ethical aspect of the case for a vegetarian diet questioned only our right to breed and slaughter other sentient species so that we might consume their…
VITAMIN B12:The anti‐pernicious anaemia factor
Ivan M. SharmanAnaemia is a disease characterised by a reduction in the number of red cells in the blood, or in the amount of the iron‐containing red pigment, haemoglobin. Various types of…
DIET: A means to an end
Jasmine DownThe object of all teachers of nutrition is to help students to bridge the gap which produces the dichotomy between what they should eat and what they do eat. Nutrition can be an…
TRACE ELEMENTS: in human nutrition
C.F. MILLSDuring the last 30 years there has been rapid growth in our understanding of the significance of trace element deficiency as a cause of disease in animals. After early and…
WHAT'S NEW IN FOOD TECHNOLOGY?
Stuart ThorneUnless foods are treated very soon after harvest or slaughter, most will deteriorate rapidly due to the action of bacteria and other micro‐organisms. This microbial deterioration…
FOOD ALLERGY
A.M. DenmanClinical research has brought great progress in our understanding of the mechanisms by which chronic inflammatory and degenerative diseases damage tissues and organs…
ISSN:
0034-6659Online date, start – end:
1971Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Dr Vijay Ganji