Nutrition & Food Science: Volume 89 Issue 6

ALTERNATIVE SWEETENERS

These substances fall into two major groups: the intensesweeteners such as aspartame and saccharin, and the bulk sweeteners which are carbohydrates sharing some of the functional…

FOOD IN CZECHOSLOVAKIA

Alison Taylor

Under the auspices of the Ministry of Agriculture and Food, I was based at the Research Institute for the Food Industry and the Institute for Hygiene and Epidemiology. A hectic…

THE FOOD RETAILING REVOLUTION

Patricia Scobie, David Firth

Food retailing began to change in the early 1950's with the introduction of self selection in shops. By 1987, this self selection accounted for 72% of the grocery trade. The…

THE SILENT EPIDEMIC

Judy Buttriss

It used to be thought that a humped back and an increased likelihood of fracturing a wrist or hip were simply associated with getting old but it is now known that these painful…

ICE CREAM

Warm summer weather is predictably reflected in a hotting up of ice cream sales. For example, during 1989, which was one of the best summers on record, the hot spell started early…

WHAT PRICE FROZEN CHICRNS?

Recently much media attention has been paid to the addition of water in chickens during processing and naturally public concern has risen, but does the water content really…

FOOD FACTS

Four out of five women know that whole milk is the most suitable for children under two years old and the same proportion believe children under five need whole milk for energy…

GUIDELINES ON HOW TO REVIEW RESEARCH CRITICALLY

We all know that you can't believe everything you read in the press. But with food matters widely reported over the last year, how do we decide what is reliable and authoritative…