Nutrition & Food Science: Volume 84 Issue 2

Stepping up exercise

Peter H. Fentem

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…

Research on nutrition and ageing‐The challenge

Hamish Munro

This is a summary of what he said on this important topic

‘We didnae like pork ken?’

Alan F Harrison

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…

FOCUS ON FIBRE

Helen F. Kearns, Gillian D.A. Lowy

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…

FLAVOURS IN FATS AND OILS

J. Barry Rossell

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…

Cereal Lipids

Peter Barnes

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…

Consumer views of milk powders

Jeanette Brooks, Stephen J. Fallows

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…

A vegetable with potential

Eric Humphrey

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…

Greater emphasis on food research

The Agricultural and Food Research Council has recently published its first Corporate Plan which describes the Council's strategy until 1988. This outlines the current situation…