Nutrition & Food Science: Volume 87 Issue 1

AGRICULTURAL ALTERNATIVES

Peter Carruthers

Faced with the problems of food surpluses, agriculturalists are seeking alternative uses of their productive resources. The Centre for Agricultural Strategy has recently examined…

CAP IN HANDWITH GOOD NUTRITION

David Colman

For some important foods the operation of the CAP has actually accelerated or caused reduced levels of consumption. This has happened in the case of red meats for example. Beef…

NATURAL TOXICANTS IN FOOD

Roger Fenwick

In recent years much concern has been expressed about the occurrence and biological consequences of exogenous chemicals — the contaminants, residues and additives in our food. In…

GOOD HEARTED GLASGOW

Shirley Bond

Glasgow has one of the worst records in the world for early deaths from heart disease. Forty five percent of all deaths in this city are caused by heart disease and stroke with…

EFFECTS OF SUGARS ON HEALTH

Richard Cottrell

A wide variety of conditions have been attributed, at one time or another, to sugar consumption. In only very few of them did the committee consider the evidence to be at all…

FACTS ABOUT FRUIT

Many readers will have enjoyed eating cranberry sauce with their Christmas roast turkey, but few of them may know about the fascinating history of the berries which gave the…

PERINATAL NUTRITION

Roger Whitehead

Dr Whitehead, described parallel studies carried out in England and the Gambia on the nutritional needs of infants and pregnant women. He reported that in The Gambia, prevalence…

CREAM AND BUTTER

Judy Buttriss, Susan Hayes

Cream is basically an emulsion of oil‐in‐water and in commercial production, is separated from milk by centrifugal force in a mechanical separator. Generally, milk is first…

GOOD HEALTH!

In 1772 a British scientist published a method of producing carbonated water. He produced carbon dioxide by adding hydrochloric acid to marble, captured the gas, added it to water…