Table of contents
POTATO TEXTURE
Richard FaulksThe texture of cooked potato is an amalgam of those physical characteristics perceived during preparation and consumption. They may range from a visual assessment of…
FAT IN CHIPS: HOW AWARE ARE THE PUBLIC AND DO THEY CARE?
Tonia King, Gael PostleFollowing on from the NACNE and COMA reports, the Ministry of Agriculture, Fisheries and Foods (MAFF) have entered the arena to try and raise public awareness of the fat content…
DIET & HEALTH: THE FOOD INDUSTRY'S RESPONSE
Juliet SlatteryThe types of food eaten in the UK have changed enormously over the last century. Developments in food processing and preservation techniques have given rise to many ‘new’…
INFORM OR A STUDY OF DOUBLE
Shirley EarlYou Are What You Eat was an educational programme produced by Anna Jackson and first transmitted on BBC 1 during January and February 1986. It occupied six ten‐minute Sunday…
CAN I AFFORD THE DIET?
This is the title of a discussion paper recently published by the British Dietetic Association. It was produced because the dietitians' contact with all members of the community…
BEWARE TRAFFIC LIGHTS AHEAD
Irene FinchThe traffic lights system of classifying foods into good — green, bad — red, and in‐between — orange, is attractive for two reasons. It allows canteens to label foods according to…
COMPUTERS & NUTRITION
Salford University recently held a seminar on computers andnutrition to highlight the invaluable help microcomputers can give in maintaining, accessing and manipulating…
DAIRY PRODUCT PROCESSING
Susan Hayes, Judy ButtrissVirtually all the milk sold for liquid consumption is heat treated by one of three methods — pasteurisation, sterilisation or ultra heat treatment (UHT). The purpose of heat…
HUMAN MILK
Gerd HarzerThe composition of human milk varies from mother to mother, from day to day and even during one single feed. It has been proposed that the average composition of human milk can be…
NEW SOCIETY TO FIGHT OSTEOPOROSIS
A major new charity has recently been launched to fight this crippling problem.
ISSN:
0034-6659Online date, start – end:
1971Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Dr Vijay Ganji