Nutrition & Food Science: Volume 98 Issue 4

Influences in the decision to breast‐feed: a study of pregnant women and their feeding intentions

Doreen Wilson, Anne Colquhoun

Accumulated evidence shows that breast‐feeding not only is beneficial for normal growth and infant development, but also provides a measure of protection against a number of…

A code of practice for food labelling

Catherine Humphries

The paper describes the results of consumer research undertaken by the Co‐operative Wholesale Society which influenced it to develop a code of practice for labelling pre‐packed…

Agenda 2000

Christopher Ritson

Discusses the proposals for reform of the Common Agricultural Policy (CAP) contained in the European Commission’s Agenda 2000 document in the context of previous reforms of the…

Understanding flavour release: the key to better food flavour?

A.J. Taylor, R.S.T. Linforth

The flavour of food is one of the key factors determining food quality and acceptance. When food is eaten, flavour compounds are released at different rates, depending on the…

USA raises calcium reference intakes

Judy Buttriss

The USA in 1997 raised the reference dietary intakes of calcium for adults and children. These include estimated average requirements (EARs), recommended dietary allowances…

Evaluation of Virginia’s statewide nutrition intervention project for underweight women: a rural urban comparison

Ranjita Misra, Laural Garzon

This paper evaluates the Nutrition Intervention Project (NIP) implemented statewide in the State of Virginia to determine the effectiveness of nutritional intervention in…

Proposing fortification of foods with yeast for optimal nutrition value and salubrious effects

Adebimpe A. Onifade

A proposal for the addition of yeast in routine and clinical diets for optimal nutrition of human beings was made on the premiss of its salubrious effects in laboratory and farm…

TasteTech ‐ the taste of things to come

Roger Sinton

TasteTech’s CR100 process enables flavourings and ingredients to be microencapsulated as free‐flowing powders and then released on a controlled basis during the food…