Nutrition & Food Science: Volume 89 Issue 2

CATERING FOR SCHOOLS — SEAFISH STYLE

Yvonne Coull

When the Seafish Authority was formed in 1982 there was a major problem to be tackled as far as fish was concerned. That fish had definitely lost ground was shown by people's…

PEANUT RESOURCE

Choosing Food is a new resources package for health education aimed at children in the 9 to 13 age range, published by the National Peanut Council of America (NPCA). The NPCA…

THE SCIENTIFIC IN THE DIMENSION ADDITIVES DEBATE

Verner Wheelock

Sound judgement on food additives should be based on assessments made competent scientists rather than by those who lack the necessary training, knowledge or expertise, says…

FOOD SAFETY SOME CURRENT ISSUES

IRRADIATED FOODS An international conference on the acceptance, control of and trade in irradiated foods was held in Geneva at the end of 1988. A new EEC directive on irradiated…

APPLES AND PEARS

Joyce Hughes

Being overweight or obese is widely accepted as a health risk for many years. But recent research in Sweden, France, England and Britain has shown that the areas of the body in…

APPLES

We look back at the fascinating history of Britain's favourite fruit and the way British growers are satisfying the demands of today's consumers

MEALS EATEN OUT

Alison Taylor, John Lawson

It is widely recognised that there is a significant gap in our knowledge on the nutritional content of meals provided by the catering industry. The annual National Household Food…

THE FOOD INDUSTRY IN THE YEAR 2000

Evelyn Morgan

Authorities from the world of food manufacturing, retailing and research gave their projections for the future of the food industry at a recent conference attended by over two…