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Article citation: Mabel Blades, (2010) "Editorial", Nutrition & Food Science, Vol. 40 Iss: 6, pp. -
Article Type: Editorial From: Nutrition & Food Science, Volume 40, Issue 6.
This issue of Nutrition & Food Science has an interesting blend of papers on both nutrition and food science.
On the nutrition side, a paper on nutrition labelling in restaurants gives an insight into this aspect of eating out which can be immensely useful to those watching their intake for various reasons. The Food Standards Agency have encouraged the provision of nutritional information on their menus and a number of the larger restaurant chains and fast food outlets have done this – often provided on the back of menus or tray information so it can only be examined if wished.
Iron is one of the abundant metals on the planet yet deficiency is extremely common particularly in toddlers, pregnant women, those who do not eat meat and older people. Iron deficiency in pregnancy is discussed in some detail and is a condition that many pregnant women suffer from.
The paper on nutritional status and quality of life blends psychological aspects with nutrition.
Food safety is considered in the paper on microbial hazards.
Innovations in food science are considered with papers on textured soya topping and the kinetics of volatile compounds in papaya fruit juice. The soya topping as a pizza topping may be a useful alternative to the traditional cheese, especially for those who are vegans.
Recently, I have been clearing my files and shelves as space is always limited, also I have had a number of patients and groups who I have advised to seek additional support from self help groups, therefore I thought it may be helpful to list a number of organisations which may be helpful as regards support:
- Age UK is now the organisation which have been developed by combining the previous two organisations Age Concern and Help the Aged. It deals with all aspects of life affecting older people including nutrition and nutrition training.
- The British Nutrition Foundation is regarded as a key organisation for nutrition research and has an excellent web site.
- The National Obesity Forum is a lead organisation on the study of obesity. Meetings are often wide ranging one and a recent one I attended covered all aspects of care from patient experiences to bariatric surgery. This was especially valuable as it included patient experiences.
- European Food Information Council provides regular bulletins and these include information on wide-ranging information such as breakfast eating and vitamin supplementation.
- British Dietetic Association is the professional body for registered dietitians and has a web site so people can contact dietitians as well as having excellent fact sheets on their web site.
- Department for Environment Food and Rural Affairs is primarily focussed on farming but has important information on food and sustainability.
- Hospital Caterers Association deals with catering in hospitals and all aspects of this.
- Institute of Food Science and Technology supports professionals and provides extensive updates.
- Food and Drink Federation harnesses information for the food industry.
- Coeliac UK provides information about gluten-free living.
- Cancer Research UK is dedicated to research and support on beating cancer.
- National Association for Colitis and Crohn's provides research, support and information on Colitis and Crohn's disease.
- National Association for Care Caterers is a key organisation for those catering for people in the community such as those in residential care.
- Local Authority Caterers Association is the key organisation for school food providers.
- British Heart Foundation provides information and supporting information.
- Food Standards Agency information is both extensive and invaluable in supporting nutritional and food safety advice.
- Royal Society of Public Health provides extensive information on public health including accredited training on nutrition and food safety.
This list is by no means exhaustive and I hope it will be helpful.