Nutrition & Food Science: Volume 83 Issue 2

MEALS‐ON‐WHEELS

Michael Kipps, J Thomson

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…

Food fashions

S.J. McGuffin

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…

AGE, SEX and NUTRITION

Elsie M. Widdowson

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…

PROTEIN IN PERSPECTIVE

Irene Finch

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…

New light on an old process

W.M. Waites, J.L. Peel

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…

FOR US THE APPLE…

David Gunston

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…

THIRST QUENCHING Lime

Although universally recognised as the source of the best thirst‐quencher of all, the useful lime is a fruit that tends to be much neglected in most European countries, though not…

GOAT'S MILK

Rachel Errington

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…

SPEAKING PERSONALLY…

Donald Cook

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…