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  • Articles  (850)
  • Emerald  (736)
  • Nature America, Inc.  (114)
  • Process Engineering, Biotechnology, Nutrition Technology  (850)
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  • Articles  (850)
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  • 1
    Electronic Resource
    Electronic Resource
    Technical, economic and consumer barriers to the consumption of reduced fat bakery products (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 16-18 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Qualitative research with both consumers and industry representatives, in this MAFF-funded project, allowed assessment of current barriers to the production and consumption of reduced fat bakery products. In addressing the way forward, there were four key areas where barriers existed: consumer attitudes, product quality (technical), economic and legislative issues. These must be tackled if reduced fat bakery products are to succeed in the marketplace.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650010304710
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  • 2
    Electronic Resource
    Electronic Resource
    Five a day - challenges and achievements (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 30-34 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The Ministry of Agriculture, Fisheries and Food funded the project increasing vegetable and fruit consumption between 1994 and 1996. The project was carried out in three phases comprising a nationwide survey of attitudes towards increasing fruit and vegetable intake, a community-based intervention trial and a workplace intervention trial. This paper reports qualitative data from focus group work with participants of the phase 2 community intervention describing some of the realities and challenges associated with achieving five a day in a free-living setting.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650010304747
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  • 3
    Electronic Resource
    Electronic Resource
    Foreign bodies cause most recalls (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 187-191 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Foreign body contamination of food and drink products is the single biggest cause of product recalls in the UK. However, not every foreign body incident need result in a recall, and immediate scientific investigation of the nature and cause of the foreign body can help manufacturers determine the best approach to dealing with a specific incident and in preventing its recurrence.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650010330225
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  • 4
    Electronic Resource
    Electronic Resource
    Dietary advice to customers of a retail pharmacy store (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 310-312 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The initiative, to enable customers to receive dietary advice from a state-registered dietitian, in the pharmacy stores of Superdrug in the Midlands, provided an easily accessible and useful way of making available such advice to those visiting the store.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650010352898
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  • 5
    Electronic Resource
    Electronic Resource
    What is the future for GM foods in the UK? (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 19-23 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An Institute of Grocery Distribution (IGD) industry workshop to explore possible future scenarios for GM foods concluded that, from the current market rejection of GM soya, any development of consumer acceptance of GM products will be a gradual process. Niche markets are likely to develop first, possibly through the introduction of products delivering overt consumer benefits. Mainstream markets, possibly leading to full consumer acceptance of GM products, may eventually follow. The timescale for these changes is likely to be at least five to ten years for the development of niche markets, and possibly as long as 20 or even 40 years for full acceptance of GM products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110361211
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  • 6
    Electronic Resource
    Electronic Resource
    Integrated software for hygiene management (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 27-31 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Describes the first fully integrated software program for hygiene management for food processors; a look at the company which developed it; the reasons behind its development; and who in the workplace uses it. The software provides manufacturers with complete control over all aspects of hygiene. It is particularly applicable to short-life/high-care products such as sandwiches and snack foods. In this rapidly growing industry sector, major sandwich retailers are increasingly insisting that suppliers provide hygiene audits and compliance with the new European Food Safety Inspection Scheme (EFSIS) before they will accept products from a supplier.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110361329
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  • 7
    Electronic Resource
    Electronic Resource
    Conference review: nutrition and health in younger women (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 67-71 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A recent national survey raised concern about the diets and lifestyle habits of young women. Whilst nutrient intakes among the younger groups were generally adequate, some girls aged 15-18 years had low intakes of many nutrients including vitamin A, folate, zinc, iron and calcium and low vitamin D status and ferritin levels. Of girls of this age, 16 per cent were dieting to lose weight and energy intake was low in relation to the estimated average requirement. Moreover, 69 per cent were not meeting the Health Education Authority recommendation for moderate activity levels. In response to these findings the British Nutrition Foundation held a one-day conference to discuss current nutrition and lifestyle issues for younger women.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110366973
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  • 8
    Electronic Resource
    Electronic Resource
    Tea as a protective agent in cardiovascular health (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 75-79 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Tea is one of the most popular and widely consumed beverages in the world. This product of Camellia sinensis is a rich source of polyphenolic flavonoids. These agents are known to possess potent antioxidant activity in vitro and may contribute up to 45 per cent of daily antioxidant intake in the United Kingdom. A range of epidemiological evidence suggests that tea consumption may have a protective effect against cardiovascular disease. It is inferred that this effect is a consequence of flavonoids protecting low density lipoprotein from oxidative damage. This assertion however is as yet not supported by a large body of in vivo observations. There is now a great need to explore alternative mechanisms for the cardioprotective actions of tea flavonoids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110366991
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  • 9
    Electronic Resource
    Electronic Resource
    Injured bacteria in foods (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 84-88 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Food can contain a variety of micro-organisms such as the bacteria Salmonella and E. coli and the yeasts and moulds. The presence of micro-organisms in foodstuffs can affect both the safety and quality of the product. Consequently, food manufacturers have developed food processing treatments that help preserve foods, by destroying the micro-organisms that are present or by injuring them and thus preventing their growth. There are many sites within a bacterial cell that can become damaged when the bacteria are subjected to these food processing treatments. These sites include the genetic material of the cell (DNA, RNA) and also the cell membrane. Some bacteria have developed ways to survive some processing treatments. These include the production of heat shock and cold shock proteins that help the cell function normally under higher or lower temperatures than normal. Some treatments will cause irreparable damage and the cells will be destroyed. However, sometimes the damage will be repairable and the cells are able to repair and recover. The micro-organisms that are destroyed by processing will not cause subsequent food poisoning or spoilage, but organisms that are injured and become repaired could cause subsequent food spoilage or poisoning. The uninjured cells will be those organisms that are most easily detected and enumerated by current microbiological methods. The results gained from use of these methods are used to assess the risks of food spoilage and safety. However, the injured bacteria must also be accounted for. These organisms can also pose a food safety and/or spoilage risk as they can repair if the conditions become favourable. Therefore suitable test methods to detect bacteria within foodstuffs should be developed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110367008
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  • 10
    Electronic Resource
    Electronic Resource
    Nutritional status of Brazilian lactating women (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 194-200 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Dietary intake and anthropometric measurements (body weight and skinfold thickness) of 42 lactating mothers were monitored for six months postpartum. Dietary questionnaires were also applied. Nutrient consumption was compared with the recommended dietary allowances. The corporal weight decreased gradually over the period. The thigh skinfold was the one that reached statistically significant variation. The mean energy intake was 1,911 kcal/day and 2,144 kcal/day during first and sixth months respectively. The daily most consumed foods, within the respective food groups, were: rice, bread, beans, milk, fish, bananas, oranges, fruit juices and oil. The diets were hyperproteic during the studied period. Dietary inadequacies regarding micronutrients were also observed, especially for folate, Zn and calcium. These results indicate that the Brazilian lactating women of low socioeconomic status are at high risk of energy and nutrient inadequacies. This information may be of great value to improve lactating women's diets.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110392280
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  • 11
    Electronic Resource
    Electronic Resource
    The anti-bacterial activity of 12 against (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 238-241 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A total of 12 Alliums, used for culinary purposes, were examined for anti-bacterial activity against Escherichia coli using disc assay and minimum lethal concentration methods. The 12 Alliums were: garlic (Allium sativum); onion (A. cepa); shallot (A. cepa var. ascolonicum); everlasting onion (A.cepa "Perutile"); ramsons (A.ursinum); leek (A. porrum); chives (A. schoenoprasum); wild leek (A. ampeloprasum); Babington's leek (A. ampeloprasum var. babingtonii); Chinese chives (A. ramosum); nodding onion (A. cernuum) and crow garlic (A. vineale). Garlic, ramsons, wild leek, Babington's leek, Chinese chive and crow garlic exhibited anti-bacterial activity. The correlation coefficient between the results of the disc assay and minimum lethal concentration methods was highly significant (r = 0.977; p = 0.0001).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/EUM0000000005614
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  • 12
    Electronic Resource
    Electronic Resource
    Consumer perception of food risk in chicken meat (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 270-279 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Growing concerns about risks to public health have heightened consumer awareness of safety in food consumption. Understanding consumer perception of risk and impact on purchase behaviour is a key issue for the mutual benefit of both consumers and food industry. An exploratory study in the form of personal interviews was carried out to investigate the perceived main food risks in chicken meat product, together with the components of perceived loss and risk reducing strategies. The results suggested the importance of lifestyle loss as a separate factor along with health, financial, time, and product performance loss. Risk reducing strategies adopted by consumers were matched with the marketing strategies used by the food industry, such as product quality assurance, product information and pricing. Consumers felt able to reduce exposure to food safety risk by personal control in the post-purchase handling and preparation of chicken meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110409092
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  • 13
    Electronic Resource
    Electronic Resource
    Food and nutrient intake of Hallelujah vegetarians (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 293-304 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reports the results of a survey of followers of the mostly raw, pure vegetarian, Hallelujah diet, which is promoted by the Hallelujah Acres Foundation in the USA. Seven-day semi-quantitative dietary records kept by 141 followers of the diet were collected and analyzed for nutrient intake. Claims self-reported improvements in health and quality of life after adoption of the diet were significant (p 〈 1E-07). Mean daily consumption of fruits and vegetables was 6.6 servings and 11.4 servings, respectively. Salads, fruits, carrot juice and grain products provided 60-88 per cent of most nutrients. The mean energy intake was 1,460kcal/day for women and 1,830kcal/day for men. Claims that, with some modifications, this diet pattern allows people to adopt a low calorie diet sufficient in most nutrients.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110409128
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  • 14
    Electronic Resource
    Electronic Resource
    Taste of Success (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 5-8 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Explains the new Taste of Success scheme, which aims to reward good work with food in UK schools. The scheme has been running since September 2001, is supported by Sainsbury's, the Design and Technology Association, the British Nutrition Foundation and the Department for Education and Skills. It reviews the scheme's operation, comprising an awards scheme for pupils to gain recognition of their practical food work, online resources to provide information on product development issues and manufacturing case studies and training sessions for teachers. To date, over 10,000 pupils from around the UK have taken part in the scheme.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650210412123
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  • 15
    Electronic Resource
    Electronic Resource
    Sociological analysis of food and nutrition in Iran (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 129-135 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper seeks to analyze the food and nutrition of Iran and the impact of the social elements on this system. Regards food and nutrition as a system with the following sub-systems: production, importation, processing, storing, distribution and consumption. In relation to production, there has been a production increase in recent years, yet food shortages continue to exist. Imports of food are on the rise except for beef. Food processing is getting modernized, but traditional processing is not yet standardized. The system of food storing has deficiencies. Food distribution takes place in three different ways, though with some malfunction. Finally, regarding food consumption, there are entirely different patterns among various social classes. Suggests that food production should increase, and that there should be a reduction of food imports, a reduction of food wastages, an increase in the level of processing standards, a reduction in food shortages and better distribution of food.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110385837
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  • 16
    Electronic Resource
    Electronic Resource
    Influence of dietary choline and tryptophan on motivational state (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 147-154 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This article concludes that dietary choline and tryptophan could influence motivational state. Investigates the link between diet and motivational state. In particular, examines how the neurotransmitter precursors choline and tryptophan are derived from the diet, how an increase in these precursors can enhance the production of the neurotransmitters acetylcholine (ACh) and serotonin (5-HT) in the brain, and finally how the increase in these neurotransmitters can increase neuronal function and, as a result, brain activity. Increased synaptic release of both ACh and 5-HT was found to be associated with increased brain activity. A new "neurotransmitter binding theory" is hypothesised, which is then used to associate increased brain activity with elevations in mood and an increased ability to concentrate, think and make rational decisions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110385864
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  • 17
    Electronic Resource
    Electronic Resource
    Grimsby - still Europe's food town (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 226-229 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A long heritage in making food products from the harvest of some of the world's richest seas and soils has substantiated Grimsby's claim to be "Europe's food town". Since the 1960s, there have been enormous changes in the way in which food raw materials are converted into food products and in the way we buy and use them. Above all, there has been a huge proliferation in the variety of food products on the market. A total of 15,000 people in the town owe their livelihoods to its food companies' continuing innovation to keep ahead of the market.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/EUM0000000005615
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  • 18
    Electronic Resource
    Electronic Resource
    The use of models in the maintenance of the hygienic quality of foods (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 234-237 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Examines the hazard analysis critical control point system (HACCP) for maintaining the microbiological quality of foods. In particular, it deals with the cooling of foods and uses the Heisler model to predict the cooling effects of various types of cooling equipment on different types of food.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110396619
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  • 19
    Electronic Resource
    Electronic Resource
    Investigation of dietary fibre in some edible mushrooms from Macedonia (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 242-246 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Analyzes seven kinds of edible wild Macedonian mushrooms for their total dietary fibre (TDF) content, according to the official Association of Official Analytical Chemists (AOAC) method for plants as well as according to Hackman's method for material of animal origin. Elemental analysis (C, H, N) of TDF procedures was performed in order to confirm the uniformity of the isolated products. The TDF contents of the mushrooms as measured by the AOAC method (8.71 per cent dry wt.) were considerably greater than those determined using the Hackman method (5.53 per cent dry wt.). Two products were isolated, both with C and H contents very similar to chitin and cellulose. These products differ from cellulose as they contain N. The infra-red (IR) spectra of the TDF isolates obtained according to both the applied methods were very similar to the IR spectrum of chitin. In all spectra cellulose is missing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110396664
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  • 20
    Electronic Resource
    Electronic Resource
    Supplementing the normal hospital diet with fortified and unfortified snacks (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 279-285 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper sets out to describe a patient feeding intervention designed by a trust dietitian and a contract catering dietitian. Recent findings have indicated that many hospital patients are admitted to hospital in a malnourished state and that a greater percentage are discharged in a malnourished state. Clearly there is inadequate consumption of energy and protein by many hospital patients. The reasons are numerous but the outcome is disheartening. Something must be done to improve the consumption of food in hospitals. During the trial several simple incidents arose which challenged our intervention. This paper provides a simple method of increasing energy and protein intake and practical information regarding the challenges of this trial.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650110409100
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  • 21
    Electronic Resource
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    Evaluation of body composition: a comparison between two systems of bioelectrical impedance (2001)
    Bingley : Emerald
    Nutrition & food science 31 (2001), S. 304-309 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study compared resistance (R) and body composition obtained via the bioelectrical impedance analysis (BIA) leg-to-leg system with the arm-to-leg system, using underwater weighing as a standard method. The study subjects were 48 healthy men between 20-40 years old. No difference was observed in the means of R, per cent body fat (%BF) and fat-free mass (FFM) obtained from the two systems, but the range of individual differences was from - 70 to + 60ohms for R, from - 5 to + 7kg for FFM and - 8 to + 8 for %BF. The two systems of BIA overestimated the %BF and underestimated FFM. Concludes that LLS is an alternative to assessment of body composition in epidemiological studies. However, independent of the system, BIA is not appropriate for estimating body composition at an individual level.
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    URL: http://dx.doi.org/10.1108/EUM0000000006156
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  • 22
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    Recipe calculations (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 13-16 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Provides some suggestions for consideration by anyone involved in the nutritional calculation of recipes. Topics such as weights of ingredients, conversions of weights from imperial to metric, use of raw or cooked ingredients and specific cooking methods are all discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650210412141
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  • 23
    Electronic Resource
    Electronic Resource
    Does caffeine protect against Parkinson's disease? A preliminary study (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 227-230 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This preliminary paper reviews recent evidence that suggests that there is a strong link between increasing consumption of caffeine and reduced incidence of Parkinson's disease. Parkinson's disease currently affects 1 in 1,000 of the general population and has no cure. Whilst the biological changes resulting in Parkinson's disease symptoms are well known, the initial cause of these is not. Should a relatively simple lifestyle factor such as caffeine be proven to protect against Parkinson's disease, then this represents a major breakthrough in knowledge about the disease.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650210454217
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  • 24
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    Selected toxic metal levels in seasonal fruits of Pakistan (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 9-15 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Levels of selected essential and non-essential metals (Cd, Cr, Pb, Cu, Fe and Zn) and those of macro-nutrients (Ca, K, Mg and Na) are estimated in 15 different seasonal fruits available in local Pakistan markets. The wet digestion oxidation method was used for the analysis of samples by the flame atomic absorption technique. The results indicated almost 100 percent incidence of occurrence of trace metals and macro-nutrients in all fruits. The highest concentration was observed for zinc, ranging between 0.13 and 79.9mg/kg, wet weight, respectively for banana and mango. The iron levels ranged from 0.55 to 44.8mg/kg, wet weight, for pomegranate and mango. The concentrations of Cd, Cr, Pb and Cu remained at marginal levels, except for certain fruits where the concentrations were very high. The data are compared with allowed safe limits laid down by WHO.
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    URL: http://dx.doi.org/10.1108/00346650310459518
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  • 25
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    Role of non-digestible carbohydrates in colon cancer protection (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 28-33 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The contribution of non-digestible carbohydrates to colon cancer protection is becoming more clearly established. While the causes of colon cancer are multifold, experimental and epidemiological evidence suggests that various dietary components play a significant role in the mitigation of various colon cancer-inducing factors. Recent developments in the characterization and quantification of these components, which include fructooligosaccharides, dietary fiber and resistant starch, indicate an association between their intake and colon cancer prevention. Considerable physicochemical modifications occur in the colon with the presence of non-digestible carbohydrates, primarily because these carbohydrates act as selective prebiotic fermentation substrates for beneficial colonic probiotic bacteria to produce short chain fatty acids (SCFA). These SCFA elicit effects such as alteration in preneoplastic lesions, enzyme induction, suppression of mutations, and binding of potential carcinogens. Prebiotic-probiotic interaction and activity is therefore key in colon cancer protection by non-digestible carbohydrates.
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    URL: http://dx.doi.org/10.1108/00346650310459545
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    Iron deficiency anaemia in infants attended at municipal primary health care centres in Rio de Janeiro - Brazil (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 50-55 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study evaluated the prevalence of anaemia and its association with various risk factors in 500 infants attended at two municipal primary health care centres in Rio de Janeiro. Anaemia was assessed using a portable haemoglobinometer (HemoCue). Nutritional status was assessed via weight/age, weight/height and height/age indices. The cut off value –2 z score was used to define underweight, wasted and stunted children according to the National Centre for Health and Statistics - NCHS - curves. Socio-economic and biological data were obtained from the child's mother through the use of questionnaires. No association was corroborated between the prevalence of anaemia and the studied risk factors. Development of primary health care intervention is important as a means of reducing the incidence of anaemia in infants, especially in boys and children in the second semester of life, who demonstrated a higher risk.
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    URL: http://dx.doi.org/10.1108/00346650310466628
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    Survey of the nutritional content of meat products on sale in Scotland from butchers' shops and multiple retailers (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 98-104 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In response to concerns over the role of meat products in the Scottish diet, a study of the nutritional analysis of a range of meat products for sale in Scotland was carried out. The nutritional analysis of products was compared with that in the composition of foods (Royal Society of Chemistry and Ministry of Agriculture, Fisheries, and Food). This indicated a probable reduction in the fat content of some products, such as sausage-rolls and burgers. It is concluded that more information could be conveyed to consumers on the nutritional value of meat products to enable informed choices to be made based on the value of products in a balanced diet.
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    URL: http://dx.doi.org/10.1108/00346650310476087
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    Breast-feeding, weaning diet and iron deficiency anaemia in infants (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 111-119 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study describes the breast-feeding profile as well as the consumption of iron source foods and vitamin C source foods for both anaemic and non-anaemic children. A total of 500 infants attending two Municipal Primary Health-Care Centres in Rio de Janeiro were assessed. The prevalence of anaemia was 57.6 per cent. A low probability of consumption of exclusive breast-feeding at four months was found (9 per cent for anaemic and 12 per cent for non-anaemic). Further findings showed that the early consumption of cow's milk, as well as the low probability of consumption and late introduction of beans, liver and green vegetables in the child's diet, were considered risk dietary factors for iron deficiency anaemia among the evaluated children.
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    URL: http://dx.doi.org/10.1108/00346650310476104
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    Dietary phytoestrogens - a role in women's health (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 16-22 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Interest into the role of dietary phytoestrogens and their potential effects on women's health has dramatically increased over the past decade. Phytoestrogens, and in particular isoflavone-rich soya foods, are now believed to play a role in alleviating symptoms of the menopause, maintaining bone density, reducing blood cholesterol levels, protecting against cancer development. In addition they exhibit potent antioxidant activities. Evidence is now sufficiently strong for both the US FDA and the UK JHCI to have approved use of food health claims for intakes of 25g soya protein daily, complete with their constituent isoflavones, for the reduction of blood cholesterol levels. This article reviews the main areas of evidence for the role of phytoestrogens in women's health and practical approaches to increasing phytoestrogen-rich foods in the daily diet.
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    Children's diets: should they be taken with a pinch of salt? (2002)
    Bingley : Emerald
    Nutrition & food science 32 (2002), S. 231-236 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Evidence for the harmful effect of salt on the health of adults is growing and is now so overwhelming that government authorities and health experts are recommending that adults should not consume more than 6g of salt a day. However, no such recommendations exist for children. Presents evidence to show that by eating their current high-salt diet children are storing up health problems for the future. Evidence also exists to show that children's poor diets are having health implications now, such as worsening of asthma and possibly preventing children from achieving their peak bone mass. Children's diets have already been shown to increase the risk of obesity, heart disease and other health problems and these problems are being compounded by a high salt intake. Food providers and industry need to follow the lead of most major supermarkets, and gradually start to reduce the level of salt in food provided for both adults and children.
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    URL: http://dx.doi.org/10.1108/00346650210454226
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    Dietary intakes of Greek basketball players (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 23-27 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study assesses the nutritional status of 15 elite athletes. Their body weight, height and skinfold thickness were measured and BMI calculated. Dietary intakes were assessed using three days' dietary diaries for each athletic season. Data were collected over three athletic seasons, the transitional (vacation), the training and the competitive. The results showed that the athletes' mean energy intake decreased from the transitional to the training season. and that during the competitive season most athletes were not in energy balance. Their mean protein intake varied from 11 percent of energy intake during the transitional season, to 16 percent during the competitive season. Carbohydrates provided 41-53 percent of energy intake, whereas fat intake ranged from 32-48 percent, indicating a diet high in fat and low in carbohydrate. Dietary intakes varied among the athletes but in general they had an unbalanced nutrition. Provision of appropriate nutritional information in Greek athletic teams is needed to improve athletes' diet and performance.
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    Recent innovations in cultured milk products for infants (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 268-272 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Breast milk is considered superior over other modified infant formulae owing to its numerous intrinsic characteristics and pre-eminence. However, breast milk is nutritionally inadequate for low-birth weight infants and infants fed exclusively on breast milk are at the risk of getting infected with HIV-1 and transmitted drugs in breast milk due to sterility of mothers at the time of pregnancy. In absence or insufficient secretion, breast milk stored at human milk banks or various developed infant formulae may be a practical substitute. Microbiological safety of breast milk from human milk banks is governed by the conditions of its collection and storage, whereas method of reconstitution and sterilization of equipments influences the quality of infant formulae. Under this circumstances various specially developed cultured milk products can be recommended for feeding both normal and sick infants. This paper enlightens the recent research innovations in the field of cultured milk products for feeding infants in absence of breast milk.
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    URL: http://dx.doi.org/10.1108/00346650310507091
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    Improvement in cooking quality of soybean (glycine max) by presoaking treatment with enzyme (lipase) solution (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 8-12 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Presoaking treatment of partially defatted soy dhal in water or enzyme (lipase) solution for one, two and four hours decreased the cooking time substantially. When soy dhal was soaked in water for one, two and four hours, it resulted in 0 per cent, 1.24 per cent and 6.17 per cent decrease in cooking time over the unsoaked soy dhals, respectively. Soaking defatted soy dhal in lipase enzyme solution at three different concentrations, i.e. 0.5 per cent, 0.75 per cent and 1.0 per cent reduced the cooking time from 62.96 per cent to 74.69 per cent, over the control (unsoaked soy dhal) depending on the presoaking period. As the soaking period was increased from one to four hours irrespective of the concentration used, decrease in cooking time was observed. Maximum decrease in cooking time was found with soaking in 1 per cent concentration of lipase solution for four hours. There were non-significant differences between the organoleptic scores of water soaked and enzyme soaked dhal. However, sensory scores of soy dhal were slightly improved by lipase enzyme soaking when compared to water soaked soy dhal.
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    URL: http://dx.doi.org/10.1108/00346650410516153
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    Getting the balance right: an evaluation (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 191-196 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The British Meat Nutrition Education Service has updated its food guide "Getting the balance right" (GBR). Qualitative research to explore the use, perceived suitability and effectiveness of the new GBR posters and supporting booklet suggests it has been very well received by nutrition educators in the field. The GBR graphic was unanimously preferred to the Food Standards Agency's "Balance of good health" model, which was now appearing somewhat out-dated. The GBR materials were felt to have strong visual impact and wide appeal except perhaps for those working mainly with minority ethnic groups. Whilst prospects for the educational effectiveness of the GBR materials look promising, this can only be truly demonstrated by quantitative research. The commercial origin of the GBR materials does not seem to compromise their use as core resources for the promotion of balanced healthy eating messages.
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    URL: http://dx.doi.org/10.1108/00346650310499695
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    A need for healthy canteens in secondary schools in Mauritius (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 208-212 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The present work focuses on the assessment of the level of hygiene practices among people involved in the preparation, cooking and serving of foods as well as the quality of foods offered for sale in secondary school canteens in four different urban areas in Mauritius.
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    URL: http://dx.doi.org/10.1108/00346650310499721
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    Opportunities and constraints in the functional food market (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 213-218 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reviews the main food choice trends driving consumer demand for functional foods and the constraints limiting market development. Considers previous research activity in the functional food arena and subsequently identifies paramount research priorities that may facilitate the development of products that will help satisfy consumer demands for convenience, health and sensory pleasure.
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    URL: http://dx.doi.org/10.1108/00346650310499730
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    Some special nutritional properties of honey - a brief review (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 254-260 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Apart from highlighting the overall nutritional value of honey, this review draws attention to the potential importance of the oligosaccharide content of honey. The possible role of these compounds as prebiotics is emphasised, for a number of them have been found to stimulate species of Bifidobacterium that inhabit the human colon. It is suggested that the therapeutic properties of the anti-oxidants in honey could be equally relevant, and the desirability of the growing practice of adding royal jelly to retail products is discussed briefly.
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    Comparative study of selected essential and non-essential metals in various canned and raw foodstuffs consumed in Pakistan (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 261-267 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Levels of selected essential metals (Cu, Fe and Zn) and non-essential metals (Cd and Pb) were determined by the wet digestion based atomic absorption flame spectrophotometric method in twenty canned foodstuffs of local and foreign origin. The study revealed that on average, the concentrations of Fe, Cd and Pb in local foodstuff were more than those found in imported canned products. The contents of Fe and Pb in local canned food were almost double that of the counterpart imported versions. Analysis of the construction materials of the tins indicated that some metals, such as Pb, had levels twice as high as those found in the foreign tin containers. The results showed that the Cu concentration in various foodstuffs ranged between 0.04 and 8.88mg/kg, Fe between 3.07 and 126mg/kg, Zn between 0.19 and 22.8mg/kg, Cd between 0.15 and 1.16mg/kg and Pb between 0.11 and 2.04mg/kg. The results are compared with the levels of metals in corresponding data from the literature.
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    Potential of acidophilus milk to lower cholesterol (2003)
    Bingley : Emerald
    Nutrition & food science 33 (2003), S. 273-277 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An attempt has been made to highlight the recent literature related to the hypocholesterolemic effect of acidophilus milk. Higher levels of serum cholesterol are often associated with cardiovascular diseases. Concentration of cholesterol can be kept lower by encouraging intake of polyunsaturated and monosaturated fatty acids and discouraging saturated fatty acids. Lactobacillus acidophilus, being the natural inhabitant of intestine and possessing bile-salt hydrolase activity, can be exploited during the manufacture of acidophilus milk and its application as a means for reducing cholesterol level is recommended. Factors influencing the efficacy of acidophilus milk to lower serum cholesterol are type of milk employed for product manufacture, age, sex, food habits and initial concentration of cholesterol of test subjects. Consumption of acidophilus milk as a dietary adjunct can be recommended.
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    URL: http://dx.doi.org/10.1108/00346650310507109
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    Does diet protect against Parkinson's disease? Part 2 - Fat (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 147-150 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Parkinson's disease (PD) affects up to one in ten of those over 80 and is currently incurable. Much current research focus on the preclinical period of damage and it is believed that diet may affect the development of the disease. This paper is the second in a series on diet and PD and outlines the effect dietary fat may have on disease prevalence. Initial dietary analysis studies indicated that fat intake appeared to be associated with raised incidences of PD, this probably being due to animal rather than vegetable fat. Results indicated that animal fat was associated with an up to fivefold increased risk of PD whereas vegetable fat did not appear to affect incidence. More recent evidence questions this finding, as, whilst a similar trend exists, the statistical significance is not strong. Likewise the study methodology is all retrospective and could introduce significant recall bias. Nonetheless, it would be recommended that individuals at risk of PD should alter their fat intake in favour of vegetable fat, whilst reducing overall levels in line with healthy eating guidelines.
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    Energy requirements for palm-kernel oil processing operations (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 166-173 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Direct energy utilization in nine palm-kernel oil (PKO) mills located in Southwestern Nigeria was analyzed. The mills were stratified into small, medium and large-scale categories, based on their modes of operations and production capacities. Evaluation of energy usage was carried out in the seven readily defined unit operations namely: palm-nut drying, palm-nut cracking, palm-kernel roasting, palm-kernel crushing, PKO expression, PKO sifting and PKO bottling/pumping. PKO extraction rates in the three mill categories were evaluated. The average PKO extraction rate for small, medium and large mills were 48.45 percent, 42.68 percent and 36.24 percent, respectively. The total energy expenditure in small, medium and large-scale PKO mills were 350.89MJ/tonne, 230.70MJ/tonne and 181.74MJ/tonne, respectively. This suggests that the unit energy requirement for PKO output decreases as mill capacity increases. The four most highly energy-intensive operations identified were palm-nut cracking, palm-kernel roasting, palm-kernel crushing and PKO expression, altogether accounting for 95.29, 92.14 and 93.65 percent of total energy used in small, medium and large-scale mills, respectively.
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    Pre- and post-expiry metal levels in canned dry milk (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 65-71 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Levels of 12 metals (Ca, K, Na, Mg, Cu, Fe, Mn, Zn, Cd, Cr, Pb and Ni) were estimated in 19 different imported brands of unexpired and expired canned dry milk available from local markets. The HNO3/HClO4-based wet digestion method was used for the analysis of the samples by the FAAS technique under optimum analytical conditions. Of the macronutrients, Ca showed highest at 1,144?µg/g in the dry milk from Holland. In the case of micronutrients, Fe showed the maximum level at 119.15?µg/kg in the milk from UK. Cr dominated at 23.19?µg/kg compared with other heavy toxic trace elements. The following order of decreasing concentration was observed for both unexpired and expired milk: Ca 〉 Na 〉 K 〉 Mg 〉 Fe 〉 Zn 〉 Cr 〉 Pb 〉 Cu 〉 Ni 〉 Cd. All the trace elements were found to have 100 per cent incidence of occurrence. The expired milk samples showed enhanced levels of Fe, Zn, Cr and Pb by a factor of 1.2-1.6 on average. The results of the metal contents were compared with those for fresh cow milk. The data were statistically evaluated to find bivariate correlation between the metals in pre- and post-expiry milks.
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    Fast food: dietary perspectives (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 80-82 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Consideration is given to the fast food debate in the context of a healthy diet. Fast food products readily available in retail outlets in the London area are reported on. It is apparent from this exercise that consumers can make informed choices in accord with the Balance of Good Health. Quantitative ingredient declarations on packaging clearly show, which foods are present in the order of percentage in the food product. Further information is provided through nutritional labelling. Lifestyles which demand fast foods are possibly a risk factor for gastrointestinal disturbances through eating quickly as opposed to eating fast foods per se.
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    Does diet protect against Parkinson's disease? Part 1 - vitamin E (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 102-107 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Whilst Parkinson's disease (PD) remains incurable recent evidence has suggested that diet may have a role in delaying the onset of symptoms and/or reducing the risk of developing the disease. This paper is the first in a series on diet and PD and outlines the effect that vitamin E may have on the prevalence of the disease. Results have indicated that a doubled intake of vitamin E has been associated with a reduction in disease incidence of up to 70 per cent, possibly due to reducing the effects of oxidative stress. Raised intake of peanuts and salad dressing has also associated with a reduced risk of PD. Although no guaranteed protection can be conferred by vitamin E intake it can be recommended that individuals at risk of PD could increase their intake as it may be of benefit and is unlikely to be harmful.
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    Effect of cocoa powder extract on plasma glucose levels in hyperglycaemic rats (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 116-121 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study was carried out to examine the effect of cocoa extract (CE) on plasma glucose levels in hyperglycaemic rats induced with streptozotocin. Three concentrations of CE were used to study its effect on oral glucose tolerance test (OGTT). In the normal group, CE at 0.5 per cent concentration had significantly reduced the glucose level (p〈0.05) at 0 and 60?min, 1.0 per cent at 0 (p〈0.05), 60 (p〈0.01) and 180?min (p〈0.01), 3.0 per cent at 60 (p〈0.05) and 180?min (p〈0.01) as compared to control. In hyperglycaemic group, 3.0 per cent CE had reduced the glucose level significantly (p〈0.05) at 60 as compared to control. Based on the results from OGTT, 3.0 per cent concentration was used to evaluate the effect of CE in a 2-week study. There was no significant difference in reduced plasma glucose levels and lipid profiles in hyperglycaemic and normal rats, which were given basal diet enriched with 3.0 per cent CE extracted from cocoa powder as compared to the control (basal diet).
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    Nutritional aspects of breast milk (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 151-155 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An attempt has been made to appraise the nutritional uniqueness of breast milk for infants. Colostrum, being rich in nutritional attributes, must be offered to infants after birth. Advantages proclaimed by breast milk are better digestibility, absorption, intestinal and brain development and protection of children from getting over-weight. Feeding of fresh breast milk rather than stored or boiled milk is suggested to avoid nutritional losses. Human milk does not completely satisfy the nutritional requirement of infants over three months old and is required to be supplemented with solid foods. Technological innovations made in commercial infant milk powder have not been able to meet the critical nutritional requirements of infants. Since no formulae can duplicate breast milk completely, governmental regulations therefore should stress the importance of breast feeding.
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    Pepper (Capsicum frutescens) fruit anthracnose in the humid forest region of south-western Nigeria (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 130-134 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The etiology of fruit anthracnose in hot pepper (Capsicum frutescens) was investigated at Ibadan, Osogbo, and Ikenne in the lowland forest zone of western Nigeria. Collectotrichum capsici (Synd) Butler & Bisby was found associated with the fruit anthracnose of hot pepper in all locations. Out of 300 plants examined in all the locations, over 70 per cent had fruit anthracnose, while in some pepper fields all the fruits produced had the disease symptom. The pathogen overseasoned in pepper plant debris. A high inoculum population of 4.9×106?g-1 colony forming units/g was estimated in the soil of pepper fields. The seed from the infected hot pepper fruits also carried propergules of the pathogen. The fungus was also found on Lycopersicon esculentus, C. annum and Vigna unguiculata growing in and around the pepper fields. Pepper fruits infection by the disease occurs during the peak of the rainy season beginning in patches which spread later, resulting in extensive infection of the pepper field.
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    URL: http://dx.doi.org/10.1108/00346650410536755
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    The Health Education Trust and the health of young people today and tomorrow (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 156-160 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The Health Education Trust (HET) was created to promote the development of health education for young people in the UK through work with young adults and children to encourage the growth of healthy lifestyles. This paper reviews the work of the HET Web site, www.healthedtrust.com The Trust has recently developed its Web site with the aim of facilitating easy access to practical information, policy updates, research news and examples of good practice for all who are interested and concerned about young people's health issues. Through utilising the Web site it is hoped that beneficial information and ideas will be spread more quickly and put into practice elsewhere, thus enabling swifter progress towards healthier lifestyles for our children. This paper describes current Web site activities, which in themselves, provide a keyhole through to exploring the rapidly evolving field of activities, both central and national, all geared towards addressing the health and wellbeing of young people today and for tomorrow. The paper will be useful to any professionals who have a role to play, or an interest, perhaps as a parent, in the area of nutrition and lifestyle education for young people. The more information available and general "noise" relating to good nutrition, healthy lifestyles and the practical means to achieving these, the more likely we are to achieve better health for future generations.
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    URL: http://dx.doi.org/10.1108/00346650410544846
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    Household consumption of stock cubes and stock powder in the Vaal Triangle of SA (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 174-178 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This is the pilot study of a larger project in which fortification was evaluated in a clinical intervention trial in the Vaal Triangle of South Africa. The main purpose is to determine the suitability of stock cubes and stock powder as possible vehicles for fortification. A questionnaire was developed to determine stock cube and stock powder consumption patterns and handed out to the 802 subjects in the randomly selected sample, after testing for reliability. The results showed that 97 per cent of respondents (n=802) used stock cubes or powder daily in cooking, mainly stews, with the total consumption being 26 per cent chicken, 24 per cent beef, 15 per cent oxtail, 12 per cent mutton, 12 per cent tomato and 11 per cent vegetable. Stock cubes (79 per cent) were more popular than stock powder (21 per cent). From a consumption point of view, compared with other staple foods such as wheat flour, sugar and maize meal, stock cubes and/or stock powder are consumed on a daily basis by 97 per cent respondents and might thus be suitable vehicles for delivering micronutrients to many population groups without major changes in food production or changes in customary diets.
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    URL: http://dx.doi.org/10.1108/00346650410544873
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    Does diet protect against Parkinson's disease? Part 4 - vitamins and minerals (2004)
    Bingley : Emerald
    Nutrition & food science 34 (2004), S. 198-203 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper is the fourth in a series on Parkinson's disease and diet and investigates the role which antioxidant vitamins A and C, niacin and selenium may have on the incidence of the disease. Oxidative stress is believed to be a key factor in the development of PD and all of these have a role in preventing oxidative stress mediated cell damage. Dietary information was obtained via questionnaires. Vitamin C was found to reduce the risk of PD by 40 per cent in one study, although this was not supported by other studies. Niacin was associated with an at least 70 per cent reduced risk of PD incidence in a number of studies. No evidence was found to support a role for vitamin A or selenium. There is a need for further research to support or disprove the roles of these antioxidant vitamins within the aetiology of PD.
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    URL: http://dx.doi.org/10.1108/00346650410560343
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    The dynamics of exploring future market potential of genetically modified foods (2005)
    Bingley : Emerald
    Nutrition & food science 35 (2005), S. 95-108 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Purpose - The purpose of this paper is to express a general review on how best in the present time can one market genetically modified (GM) foods in the face of the controversial arguments faced globally. Despite the importance of marketing, many organizations though they understand its worth, fail to find radical strategic solutions for the problems encountered by their products. In fact most of them find that disclosing GM ingredients will prohibit consumers from buying their products, whilst, the few GM foods that were proactively marketed indicated the potential of effective marketing and successful product placement. Design/methodology/approach - To be able to market GM foods, an understanding of customer value and problems customers envisage is discussed. The paper attempts to provide a general global perspective on consumer's views about these issues and with the help of a conceptual model it attempts to identify some of the problems related with marketing GM foods. Findings - The findings indicate that these products would have to be repositioned as being seen as less risky and more beneficial to consumers in the light that they can be scientifically proven. Originality/value - This research is innovative in the sense it demonstrates an understanding of how to provide customer value for not only consumers who are the ultimate end users but also provides an insight to a broader audience such as manufacturers, agriculturalists and marketing professionals as to what are some of the contributing factors that consumers look for to make an informed choice.
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    URL: http://dx.doi.org/10.1108/00346650510585886
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    Preliminary studies on the microbiological and physico-chemical characteristics of fermented pounded yam (2005)
    Bingley : Emerald
    Nutrition & food science 35 (2005), S. 135-142 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Purpose - The aim of the paper is to evaluate the microbiological and physico-chemical characteristics of fermented pounded yam, a unique and popular food of the Igbominas of Nigeria. Design/methodology/approach - Fresh pounded yam was prepared in the laboratory by a modification of the traditional method, and then fermented for varying periods of time (0-96hrs), also essentially by the traditional method. Analysis was carried out on the products following documented and established procedures. Findings - Data obtained indicated noticeable increases in the populations of all the groups of microorganisms investigated with increases in fermentation time, except coliforms which declined in population after 24 hours. Heating of the samples after each fermentation interval resulted in significant reductions in microbial populations such that coliforms could not even be detected after 24 hours of fermentation. Lactic acid production, an indication of flavour development, and pH drop were highest at 48 hours of fermentation. The samples also became softer with increases in fermentation period. The heated samples were considered safe microbiologically, since they contained neither coliforms nor faecal coliforms. Research limitations/implications - The consumption of fermented pounded yam is encouraged since it is safe microbiologically and develops a desired flavour, while further research should be carried out on the nutritional benefits. Practical implications - The findings here suggested that adequate heating after fermentation is necessary to eliminate any potential microbial contamination, and for full flavour development. Originality/value - The results of this research contribute to the knowledge of fermented foods, especially those that are indigenous to Nigeria and West Africa.
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    URL: http://dx.doi.org/10.1108/00346650510594877
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    Integrating food hygiene into quantity food production systems (2005)
    Bingley : Emerald
    Nutrition & food science 35 (2005), S. 169-183 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Purpose - The aim of the study is to integrate food hygiene into quantity food production systems. Design/methodology/approach - The present study illustrates the concepts of food hygiene and standard operation of food production systems in detail, and it integrates both of these concepts evidencing that an integrated system can be used as a primary function of every establishment with regard to serving food safely. Findings - A successful food hygiene system must consist of four components: maintaining safe conditions for the food from the time of purchasing to the time it is served to the customer, development of hygienic behavior in the employees that come in contact, in any way, with the customers' meal, maintaining clean and sanitary facilities, and application of an adequate Pest Control Management system. Originality/value - By integrating food hygiene into the operational systems, a powerful message will be sent to the personnel; that food hygiene is a primary function of the establishment and must at all times be enforced.
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    URL: http://dx.doi.org/10.1108/00346650510594921
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    Attitudes towards low-allergen food in food allergic consumers (2005)
    Bingley : Emerald
    Nutrition & food science 35 (2005), S. 220-228 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Purpose - The aim was to look at food-allergic consumers' preferences concerning the development of low-allergen food. Design/methodology/approach - A questionnaire was designed to measure attitudes towards low-allergen food. Data were collected from 20 food-allergic consumers in Austria, Spain and The Netherlands respectively between April and May 2002 using interviewer-assisted questionnaire methodology. Findings - The results suggested that food-allergic consumers are interested in having low-allergen food available, with 70-95 per cent wanting it produced. A total of 89 per cent identified a number of benefits to themselves, including being able to resume eating the food to which they were allergic, and being able to eat all food with no worries, no symptoms and no need to check labels. Fewer disadvantages were mentioned, with 53 per cent identifying no disadvantages. Factors that would encourage or discourage purchase of low-allergen food were also identified with price, quality (particularly taste) and safety being important. Whilst acceptance of low-allergen food produced using genetic modification was reasonably high (55-85 per cent), in general participants would prefer this food to be produced through conventional means. Research limitations/implications - Further research is required with a larger sample, where cross-cultural statistical comparisons can be made. Originality/value This study provides new information about acceptability of low-allergen food which is of use for the food industry when developing such food, benefiting both the industry and food-allergic consumers.
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    URL: http://dx.doi.org/10.1108/00346650510605612
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    Dietary advice combined with a salicylate, mineral and vitamin supplement (CV247) has some tumour static properties: a phase II study (2005)
    Bingley : Emerald
    Nutrition & food science 35 (2005), S. 436-451 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Purpose - This pilot study seeks to evaluate whether dietary intervention combined with an oral formulation of sodium salicylate, mineral and vitamin supplements (CV247) altered the rate of progression in patients with malignant disease. Design/methodology/approach - A total of 37 patients were recruited from March 2001 to November 2001 and ran to September 2004. All patients had progressive malignancy at trial entry (def: at least two consecutive increases in tumour markers 〉10 per cent or radiological progression). Patients, were recommended a diet rich in fresh fruit, vegetables, low in saturated fats, salt and man-made chemical supplements such as colours and preservatives together with oral CV247 (sodium salicylate, copper gluconate, manganese gluconate and ascorbic acid). Dietary compliance was monitored, from a subgroup, by monthly interviews with the trial dietitian recorded on a linear analogue scale. Quality of life was measured by monthly completion of a Rotterdam symptom check-list questionnaire and tumour progression measured by radiological assessment and/or tumour markers. Findings - The treatment was well tolerated and compliance with the diet was enthusiastic. Of the two patients with progressive metastatic ovarian carcinoma, one had stabilisation in the disease for five months, the other for 20 months. The 28 heavily pre-treated patients (including those with metastatic prostate cancer) had no significant clinical response (52 per cent stabilisation for 3.5 months). Of the seven patients with early prostate cancer (no metastasis or hormonal therapy, with pre-trial increasing PSA), six (86 per cent) had stabilisation of PSA with a mean duration of 17.2 months. Originality/value - This study succeeded in evaluating whether dietary intervention combined with an oral formulation of sodium salicylate, mineral and vitamin supplements (CV247) altered the rate of progression in patients with malignant disease.
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    URL: http://dx.doi.org/10.1108/00346650510633846
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    Cholesterol: A Current Perspective (1994)
    Bingley : Emerald
    Nutrition & food science 94 (1994), S. 8-11 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The health problem commonly associated with consuming a diet rich incholesterol - what is generally termed atherosclerosis - is widespread inthe Western world and the single most prevalent cause of death. Publicawareness about cholesterol is, however, patchy owing to conflicting andconfusing information in the media. Attempts to give an understandingabout chemical composition, the mode of presence, metabolism, and othergeneral current information and practices about cholesterol and how itmay be controlled to maintain safe levels in the body.
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    URL: http://dx.doi.org/10.1108/00346659410048910
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    Nutrition Research at South Bank University (1994)
    Bingley : Emerald
    Nutrition & food science 94 (1994), S. 24-26 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Looks at the funding of research projects, with special reference tonutrition research, at South Bank University, and recent developments inpostgraduate activity in this field, emphasizing particularly the valueof team work. Further projects are under way and collaboration withexternal organizations is sedulously fostered. Examines also theconsultancy opportunities, which have enabled researchers to financeextras like computers. All this clearly portends a bright future for thenutrition initiative.
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    Yoghurt production by Iranian native starter cultures (2005)
    Bingley : Emerald
    Nutrition & food science 35 (2005), S. 410-415 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Purpose - Yoghurt consists of approximately 60 per cent of per capita dairy consumption of Iranian people. Iranian dairy factories use commercial starters which are expensive in yoghurt production. Moreover, yoghurt produced by these starters does not completely meet the taste of Iranian consumers. The aims of this study are to produce well qualified yoghurt from isolated native starters and to evaluate microbial, chemical and organoleptic characteristics of products. Design/methodology/approach - The microflora of Iranian native yoghurts were isolated, purified and identified. The isolated strains were used as starter for the production of yoghurts. Sensory evaluation and measurement of pH, acidity and acetaldehyde content of the samples were carried out. Acidity, pH, acetaldehyde content, and microbial population of the best samples were measured during 21 days of cold storage. SPSS software was used for statistical analysis. Findings - During the above mentioned storage period, acidity and acetaldehyde content increased significantly (p?〈?0.05). Significant decreases (p?〈?0.05) were observed in pH and microbial population. No significant difference in organoleptic characteristics (taste, smell and texture) were found after 21 days of cold storage. Originality/value - Yoghurt production by native starter cultures instead of commercial ones is beneficial in respect of both economic and organoleptic aspects. The results indicate that the use of isolated native yoghurt starters in manufacturing yoghurt can be satisfactory and can also be extended to the production of yoghurt on an industrial scale.
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    URL: http://dx.doi.org/10.1108/00346650510633819
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    Oil extraction from rice industrial waste and its effect on physico-chemical characteristics of cookies (2005)
    Bingley : Emerald
    Nutrition & food science 35 (2005), S. 416-427 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Purpose - Aims to extract Rice bran oil (RBO) from Pakistani cultivar Basmati-385 for efficient use of local rice industrial waste, i.e. rice bran to reduce the import of edible oil and to evaluate the suitability of RBO in baked products by making cookies. Design/methodology/approach - RBO was extracted from stabilized rice bran by solvent extraction. The RBO obtained was analyzed for different quality parameters and further applied into baked products such as cookies at various levels, i.e. 0, 25, 50, 75 and 100 per cent, by gradually replacing normal shortening to check its suitability as a shortening and its effectiveness in extending the shelf life of product due to its natural antioxidants. Five treatments of RBO and normal shortening (NS) (T1?=?100 per cent NS +?0 per cent RBO, T2?=?75 per cent NS +?25 per cent RBO, T3?=?50 per cent NS +?50 per cent RBO, T4?=?25 per cent NS +?75 per cent RBO and T5?=?0 per cent NS +?100 per cent RBO) were used to prepare cookies and 45 days, storage study was conducted. Findings - Various treatments and storage have a highly significant effect on moisture, fat and NFE content of cookies. Protein content of cookies remained unaffected by changing treatments. During 45 days, storage moisture, protein, fat and NFE content decreased significantly. Physical studies revealed increase in width and spread factor of cookies, while thickness was reduced, gradually with the proportionate increase of RBO. There was significant decrease in quality score of cookies for color, taste, flavor, crispness, texture and overall acceptability. Treatment T3 (50 per cent NS +?50 per cent RBO) got the highest score for all the sensory attributes. Practical implications - The present study suggests that T3 (50 per cent NS +?50 per cent RBO) can produce superior quality cookies to prove the effectiveness of RBO as bakery shortening. Originality/value - Although Pakistan is an agricultural country, unfortunately 71 per cent of the country's edible oil requirements are met through the import of edible oil. In the present project the possibility of RBO extraction from local variety was evaluated. In this way, if fully explored, RBO can become the fourth indigenous source of edible oil.
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    URL: http://dx.doi.org/10.1108/00346650510633828
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    Healthy Dim Sum (1994)
    Bingley : Emerald
    Nutrition & food science 94 (1994), S. 15-17 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reviews the Chinese dish, dim sum, in the light of healthy eatingrecommendations, especially cooking methods, use of ingredients and thefat and sugar intake. Notes in conclusion that, with over 100 varietiesof dim sum, many modifications are still required.
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    New Technologies in Food Preservation and Processing: Part II (1994)
    Bingley : Emerald
    Nutrition & food science 94 (1994), S. 20-23 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The exploitation of new technologies and effective technology transferare vital ingredients for the long-term competitiveness of allorganizations. When referring to developments in food technologies, theuse of the term "new" will mainly be in the context of new to the userrather than new to science. Provides a brief overview of some of therecently established processes such as ohmic heating, microwavesterilization and novel methods to decontaminate herbs and spices, whichare starting to have an impact on the food industry. Highlightsdevelopments in emerging technologies and discusses the implications ofhigh pressure, ultrasound, electric field and intense light treatmentstogether with novel slicing techniques with regard to their potentialfor food processing in the next century.
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    URL: http://dx.doi.org/10.1108/00346659410048965
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    Dietary Advice for African-Caribbean People with Diabetes (1994)
    Bingley : Emerald
    Nutrition & food science 94 (1994), S. 33-36 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The prevalence of diabetes in the African-Caribbean community appears tobe 2.2 per cent. Discusses the main dietary recommendations for diabetesand outlines meal patterns but carefully states that generalizationscannot be made and individuals vary considerably in their eating habits.Gives practical dietary advice. The main guidelines are: encouragetraditional foods; modify cooking methods; reduce intake of cheap, fattycuts of meat; eat more traditional dishes which include beans andlentils; eat fewer sugar-rich Caribbean specialities and remove excesssalt from commonly consumed saltfish. Further information is availablefrom the British Diabetic Association.
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    Factors that Affect Food Choice (1994)
    Bingley : Emerald
    Nutrition & food science 94 (1994), S. 15-17 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Calls to adopt a healthier diet are a key part of current healthpolicies. Argues, however, that what people eat is more than a matter ofnutritional value. While economic constraints are vital in determiningfood choice, we need also to take account of the social and culturalmeanings of food and eating. Food is an important marker of identity atmany different levels: national, regional, familial and individual. Forthe individual, gender, class and ethnicity also define the parameterswithin which choices are made. Popular concepts about what is healthy orgood are similarly important. While health policies tell people whatthey should eat, any attempt to change people's diet requires anunderstanding of these complex factors that govern food choice.
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    The Chemistry of Flour and Bread (1994)
    Bingley : Emerald
    Nutrition & food science 94 (1994), S. 22-24 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Concentrates on the type and importance of flour proteins by discussingtheir structure and evaluating their function in bread making. Intendsto introduce the reader to some of the complex interactions which takeplace during the preparation of bread by discussing some of the chemicaland physical changes which are involved in bread making. Examines thecomposition of wheat flour and discusses an explanation of itssuitability as a bread-making flour. Emphasizes the importance ofprotein type in flour and how these proteins can be identified in flour.Explains the development of the gluten network, essential for theproduction of bread.
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    URL: http://dx.doi.org/10.1108/00346659410055075
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    What Do 14 to 16-year-olds Know and Think about Biotechnology? (1994)
    Bingley : Emerald
    Nutrition & food science 94 (1994), S. 29-32 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The knowledge and attitudes of GCSE students towards biotechnology andgenetic engineering were investigated in a survey of 118 14 to16-year-old students. One-third of the sample did not know whatbiotechnology or genetic engineering was, and nearly half the samplecould not give examples of either. Student attitudes werecontext-dependent: there was broad approval of genetic engineeringapplied to microbes and plants but not of its application to animals.There were high levels of uncertainty of opinion where eating theproducts of genetic engineering was concerned. Teaching about thesetopics led to decreased uncertainty and enhanced approval of geneticengineering.
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    Food Industry Responses to the Health of the Nation (1994)
    Bingley : Emerald
    Nutrition & food science 94 (1994), S. 13-14 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Discusses the Eat Well Action Plan, devised by the Nutrition Task Force,which was published in 1994, to help achieve the Health of the Nation'stargets on diet and health. The food industry is encouraged to undertakea "fat audit" of all products to identify the opportunities for fatreductions. In addition increased usage of fruits, vegetables andstarchy staples, a move to full nutrition labelling, and marketingpractices conducive to healthy food choices are also important. Emphasisis placed on a total diet approach to enjoyable eating and drinking,involving balance, taste, variety and moderation within a healthy,active lifestyle.
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    URL: http://dx.doi.org/10.1108/00346659310060133
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    Nutrition and Health Issues: Expert Opinion - in Harmony or Disagreement? (1994)
    Bingley : Emerald
    Nutrition & food science 94 (1994), S. 23-28 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The media often portrays nutritional opinions to be in disagreement inrelation to the links between diet and health. As part of a largersponsored study, the authors had the opportunity to question, in astructured way, leading experts in the field of nutrition and health.Gives an analysis of the results, which revealed that experts werelargely in agreement over the basic issues, with only peripheral areasshowing a measure of controversy.
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    URL: http://dx.doi.org/10.1108/00346659310060179
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    The National Food Guide: The Tilted Plate Performs Best, but What Do the Health Educators Think? (1994)
    Bingley : Emerald
    Nutrition & food science 94 (1994), S. 5-8 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: As part of its research into a National Food Guide (NFG) for the UK, theHealth Education Authority reveals an experimental methodology intoconsumers' understanding and recall of food-for-health information whenpresented in different ways, as well as a qualitative approach to assessconsumer preferences for the format and title of the guide. A parallel,smaller study was undertaken involving health educators. Describes thefindings of these studies and finds that the views of consumers andprofessionals are different in a variety of respects. Concludes with thehope that "The National Food Guide - The Balance of Good Health" will bewelcomed by health and nutrition educators and will help reducemisinformation and misunderstanding among consumers.
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    URL: http://dx.doi.org/10.1108/00346659410065740
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    Chemistry in the Kitchen - Fruit and Vegetables 1 (1994)
    Bingley : Emerald
    Nutrition & food science 94 (1994), S. 25-28 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Investigates the factors which determine the quality attribute oftexture. Discusses the contribution the various types of plant cellsmake to the texture of fruit and vegetables and analyses in more detailindividual plant cells and their characteristics which contribute totexture. Emphasizes the importance to texture of the chemical compositessuch as the concentration and types of macromolecules in the plant cellwall and the water bound to these polymers. Looks at factors influencingthe texture of fruit and vegetables after harvesting, such as storageand cooking, in terms of the chemical and physical changes which occur.
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    URL: http://dx.doi.org/10.1108/00346659410065821
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    Children's Perceptions of Sweets in Their Food Culture:: Comparisons between England and Germany (1994)
    Bingley : Emerald
    Nutrition & food science 94 (1994), S. 10-15 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A survey of 259 primary school children in England and Germany ofvarying social background was performed to assess the children'sattitudes to sweet consumption and particularly to their perception (howthey make sense of information they receive) of sweets in their foodculture. There were highly significant differences in the children'sattitudes to sweet consumption between the two cultures with morechildren in Germany saying we should eat more (30 per cent) comparedwith those in England (7 per cent). Children's perceptions of sweetsalso differed significantly between cultures. These differences inattitude and perception of sweets, particularly chocolate, between thetwo cultures imply differences in educational and other influences onthe children in their early (primary) years.
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    URL: http://dx.doi.org/10.1108/00346659410069656
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    Iron Deficiency - A Concern for Infants of the 1990s (1994)
    Bingley : Emerald
    Nutrition & food science 94 (1994), S. 24-25 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Discusses the situation in Britain of iron deficiency among children andpresents several causes for this. Suggests ideas for parents to helpavoid iron deficiency in their children. Presents results of a study,and sources for further information.
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    URL: http://dx.doi.org/10.1108/00346659410069692
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    Recipe for food safety (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 22-25 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Statistics show an increase in the number of family outbreaks offood poisoning. Contends that many handling techniques necessary toprevent outbreaks of food-borne disease are unknown, misunderstood andnot followed in the home. Some food preparation operations are morefrequently implicated in outbreaks of food poisoning than others. Arguesthat instead of promoting general compliance with the food hygieneprinciples of good catering practice, the food safety educator shouldfocus the attention of the consumer on those factors which are criticalto safety of the product. Suggests that essential safe food handlingtechniques could be incorporated into recipes in magazines and cookerybooks which are used by many consumers. Presents a systematic approachto analysing recipes for potential hazards, based on the HACCP system;illustrates the approach with a relevant example.
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    URL: http://dx.doi.org/10.1108/00346659510103610
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    Chemistry in the kitchen: the chemistry of flesh foods IV (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 32-34 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In the UK poultrymeat has 46 per cent volume share of the primarymeat market. In particular, chicken has seen dramatic growth over 40years with 525 million broilers being consumed in 1993. Examines theissues relating to poultrymeat in terms of market status and growth,nutrition, muscle fibre characteristics and quality issues such ascolour, texture, flavour and safety.
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    URL: http://dx.doi.org/10.1108/00346659510103656
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    Shopping for health - food for thought: a programme in public health promotion (1996)
    Bingley : Emerald
    Nutrition & food science 96 (1996), S. 11-13 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Outlines a health promotion programme run in conjunction with a local Asda supermarket in Ayr. The event focused on the store itself. Community dietitians were available for specific advice, and a team of student dietitians conducted evaluations, circulated special discount coupons, and handed out health promotion material. Throughout the store there were specific health messages following NACNE and COMA report guidelines. A treasure hunt and food pyramid both acted as additional activities for customers. Publicity prior to the event included local radio and press advertising. The event was evaluated as a success and shoppers said they would like more such events.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659610105824
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    Dieting - are nutritional requirements satisfied? (1996)
    Bingley : Emerald
    Nutrition & food science 96 (1996), S. 24-31 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Diets, notably diets aimed at weight reduction, appear regularly in women's general interest magazines. Recently there has also been an increase in publications aimed at health promotion or slimming, and in the availability of "slimming aids". The efficacy of some of these has been questioned, and concern expressed over the nutritional adequacy of some diets. Investigates the nutritional adequacy of nine diets drawn from a variety of publications. Most diets were aimed at weight loss, but some were promoted as a "new way of life", e.g. food combining. Energy levels supplied by all diets were below current recommendations, thus weight reduction would be the result of low energy intakes. Overall, the nutritional value of the diets was reasonable.The main concern was low iron intakes supplied by the Food Combining for Health diet, where the diet is followed for long periods.
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    URL: http://dx.doi.org/10.1108/00346659610105851
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    Doctors and the provision of advice on nutrition (1996)
    Bingley : Emerald
    Nutrition & food science 96 (1996), S. 9-13 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summarizes some key findings from surveys conducted by the National Dairy Council to establish attitudes towards nutrition and the provision of dietary advice among GPs and the general public. Examines the confidence of GPs in explaining terms and concepts relating to nutrition. Reveals uncertainty among both health professionals and the public. Looks at factors which affect people's ability to change their eating habits. Finally, considers ways to improve the situation, suggesting, for example, greater training in basic nutrition for medical students at undergraduate level and in-service training in nutrition for practice team staff by dietitians.
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    URL: http://dx.doi.org/10.1108/00346659610119199
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    Adulteration and fraud threaten safety (1996)
    Bingley : Emerald
    Nutrition & food science 96 (1996), S. 23-26 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Examines the health hazards presented by fraud in the food and drinks industry, and provides examples involving factors such as counterfeiting, re-labelling and substitution of inferior ingredients. Gives detailed information relating to impure olive oil in the USA and toxic rapeseed in Spain. Considers advances in methodology for detection of adulteration and methods for the prevention of fraud and adulteration. Notes the systems put in place by Nestlé and J. Sainsbury plc. Concludes that the competition between fraudsters and the food and drinks industry is likely to increase in the future, especially as the threat to consumer safety becomes more apparent.
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    URL: http://dx.doi.org/10.1108/00346659610119216
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    Practical approaches to increasing vegetable consumption (1996)
    Bingley : Emerald
    Nutrition & food science 96 (1996), S. 48-51 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reports the results of a Ministry of Agriculture, Fisheries and Food-funded research project which examined practical approaches to increasing vegetable consumption. Identifies ways of overcoming obstacles to increasing the consumption of both vegetables and fruits. Develops practical strategies for implementing the findings.
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    URL: http://dx.doi.org/10.1108/00346659610129260
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    The literature on advertising and children's food choice (1996)
    Bingley : Emerald
    Nutrition & food science 96 (1996), S. 15-18 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reports on a 1994 Ministry of Agriculture, Fisheries and Food (MAFF)-funded review of literature on advertising and children's food choice. Identifies and details four main research areas: frequency and content of television advertising to children; purchase request behaviour; influence of advertising on food-related behaviour; and influence of advertising on attitudes and values.
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    URL: http://dx.doi.org/10.1108/00346659610129189
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    The nutritional implications of food choices from catering outlets (1996)
    Bingley : Emerald
    Nutrition & food science 96 (1996), S. 26-29 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reports on a study which addressed meal selection in catering outlets (e.g. school or workplace canteens) from the perspective of the caterer and consumer. Asks what foods are supplied and why these are chosen. Questionnaires were sent to a selection of catering colleges, school and workplace canteens and to a general catering industry sample.
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    URL: http://dx.doi.org/10.1108/00346659610129314
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    How fats and carbohydrates in familiar foods contribute to everyday satiety by their sensory and physiological actions (1996)
    Bingley : Emerald
    Nutrition & food science 96 (1996), S. 37-43 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Duodenal action of rapidly digested carbohydrate can induce an intense satiation shortly after the meal, which conditions down the volume of food eaten in the later part of the meal. In contrast, after a meal rich in spreading fat, separation of fat above the aqueous contents of the stomach is liable to delay the fat's emptying and hence its contact with satiety receptors in the small intestine; eaters are therefore unlikely to learn to eat less of a menu rich in separated fat. Yet the delayed emptying may prolong the period of digestion and absorption of separated fat beyond that for the same amount of fat emulsified or bound in the aqueous phase. Hence, separating fat might help to delay better the rise of appetite for the next meal several hours later. These ideas explain some of the diversity of claims about satiation from fats in foods. Observes how individuals learn from the post-ingestional effects on appetite of variants of the foods they choose routinely.
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    URL: http://dx.doi.org/10.1108/00346659610129224
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    Food biotechnology: current developments and the need for awareness (1996)
    Bingley : Emerald
    Nutrition & food science 96 (1996), S. 5-11 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Discusses some current and future applications of genetic modification of food production, and describes some of the initiatives under way to raise awareness of these developments among industry and consumer groups.
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    URL: http://dx.doi.org/10.1108/00346659610148917
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    MAFF's research programme on food acceptability and choice (1996)
    Bingley : Emerald
    Nutrition & food science 96 (1996), S. 5-8 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Briefly outlines main objectives of the Ministry of Agriculture, Fisheries and Food (MAFF) research programme Food Acceptability and Choice. Looks at the project portfolio and lists recent, current and future research topics by author. Concludes by listing relevant literature from the MAFF programme.
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    URL: http://dx.doi.org/10.1108/00346659610129233
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    Communication strategies for the effective promotion of dietary change (1996)
    Bingley : Emerald
    Nutrition & food science 96 (1996), S. 52-55 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Outlines research on the Ministry of Agriculture, Fisheries and Food-funded project Communication strategies for the Promotion of Dietary Change. With a view to general dietary recommendations and to Health of the Nation targets, the focus of this three-year project is the promotion of dietary change through information provision. A multidisciplinary team of researchers at the Institute of Food Research, Reading, is conducting the research, drawing on a number of different theoretical perspectives and methodological procedures. Pays special emphasis to the issue of fat consumption, summarizes the practical role of the theory of planned behaviour, the elaboration-likelihood model and unrealistic optimism research, and outlines the development of a novel food and drink diary. Advocates a multidisciplinary, integrative approach to information-based health promotion efforts.
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    URL: http://dx.doi.org/10.1108/00346659610129288
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    Health and diet in a rural area: the construction of food choice in later life (1996)
    Bingley : Emerald
    Nutrition & food science 96 (1996), S. 22-25 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Describes a study of food choice among elderly people living in a rural area. The findings reveal that knowledge about "healthy foods" in this age group is good and that people often choose healthier foods in preference to alternatives, despite finding the alternatives more palatable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659610129206
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    Vegetables and fruits: barriers and opportunities for greater consumption (1996)
    Bingley : Emerald
    Nutrition & food science 96 (1996), S. 44-47 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reports on a three-phase Ministry of Agriculture, Fisheries and Food-funded study which aimed to identify beliefs and attitudes that may act as barriers to increased fruit and vegetable consumption and to identify strategies which could be used to encourage increased consumption through public health messages.
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    URL: http://dx.doi.org/10.1108/00346659610129251
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    Guidelines on educational materials concerned with nutrition (1996)
    Bingley : Emerald
    Nutrition & food science 96 (1996), S. 12-16 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Outlines the reasons for and development of the Guidelines on Education Materials Concerned with Nutrition published in July 1996 by the UK Government's nutrition task force to help achieve the Health of the Nation dietary targets. States that the guidelines should help food manufacturers develop appropriate education materials on diet and health issues. Lists the guidelines and a checklist used by the food technology unit.
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    URL: http://dx.doi.org/10.1108/00346659610148926
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    The Hugh Sinclair Unit of Human Nutrition at the University of Reading (1996)
    Bingley : Emerald
    Nutrition & food science 96 (1996), S. 17-19 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reports the award, to the University of Reading, of an endowment in accordance with the wishes of the late Dr Hugh Sinclair for a unit devoted to the research and teaching of human nutrition. Outlines the work currently taking place within the unit and its plans for the future. Describes the life, work and legacy of Dr Hugh Sinclair.
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    URL: http://dx.doi.org/10.1108/00346659610129305
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    Bile acids and health: is fibre the answer? (1996)
    Bingley : Emerald
    Nutrition & food science 96 (1996), S. 29-33 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bile acids are usually related to biliary problems such as gallstones, but are in fact implicated in other diseases as well. Reviews bile acid formation in the body and its role in digestion. Discusses the concept that a diet involving fibre, particularly non-starch polysaccharides, may be the key to health with respect to coronary heart disease and colon cancer, through interactions with the bile acids. Points out that this is not a new idea but one that still needs further investigation.
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    URL: http://dx.doi.org/10.1108/00346659610148953
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    Healthy eating for children under two years - just what is appropriate? (1997)
    Bingley : Emerald
    Nutrition & food science 97 (1997), S. 12-14 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Nutrition is one of the critical factors which influence health, growth and development among small children, but which also affects the health of those children when they become adults. Attitudes towards foods are often determined very early in life and the promotion of "healthy" eating patterns among all age groups depends partly on understanding the factors which influence food choice decision making and the factors which determine attitudes towards food and food choice. Food choice, however, is still often characterized by an "all or nothing" approach, whereas a balance which allows a child to feel "normal" while healthy eating patterns are discretely promoted is often of greater long-term benefit. This article highlights some recent controversies in nutrition for very young children and indicates what recent research in this area means in practice.
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    URL: http://dx.doi.org/10.1108/00346659710157259
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    Using drama as a nutrition education tool in schools (1997)
    Bingley : Emerald
    Nutrition & food science 97 (1997), S. 23-25 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reports on the use of peer education in the form of drama, as a nutrition education medium in secondary schools. Describes the process of devising a forum theatre show - "The Food Show" - as part of the formal and informal curriculum, using drama and PSHE lessons. Short-term evaluation demonstrates increased food and health awareness in year 9 pupils, to whom the show is performed, and identifies positive trends towards healthier eating behaviour at school. Details an ongoing programme of long-term evaluation in researching effective nutrition interventions in schools.
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    URL: http://dx.doi.org/10.1108/00346659710157286
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    Dietary phytoestrogens: disease prevention versus potential hazards (1997)
    Bingley : Emerald
    Nutrition & food science 97 (1997), S. 32-38 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Dietary phytoestrogens are currently being extensively investigated because of the possibility that they may protect against disease. Soya isoflavones, in particular, are attracting considerable attention because there is increasing evidence that they may protect against breast and prostate cancers and heart disease and osteoporosis. Considers the evidence for disease prevention by phytoestrogens and the biological mechanisms by which they may act. Explores dietary sources of phytoestrogens and the production of both traditional and non-traditional soya foods. Considers the potential hazards of dietary phytoestrogens, including their use in infant formulas and associated, possibly harmful, developmental effects, and the possibility that they may display the harmful oestrogenic effects of oral contraceptives by increasing risk of deep vein thrombosis (blood clots). Finally, assesses the benefits versus the risk of dietary phytoestrogens.
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    URL: http://dx.doi.org/10.1108/00346659710157303
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    Processing of fruit and vegetables: effect on carotenoids (1997)
    Bingley : Emerald
    Nutrition & food science 97 (1997), S. 58-65 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reviews the potential impact of processing procedures on carotenoid form and content. Fruit and vegetables, in particular, are abundant sources of carotenoids in the diet. Many fruit and vegetables are subjected to various types of processing prior to consumption. Fruit may be canned, dried or processed into juices, while vegetables may be blanched, dehydrated, frozen, canned and also processed into juices. Factors such as heat, light and oxygen exposure may have detrimental effects (including destruction and isomerization, with loss of vitamin A activity), while some procedures may bring benefits (such as increased unit content and retention, breakdown of inhibitory structures and enhanced bioavailability). Concludes that the extent and nature of processing can have a significant impact on the form and content of carotenoids in processed fruit and vegetables.
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    URL: http://dx.doi.org/10.1108/00346659710161858
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    Conducting dietary surveys in hospitals: some practical considerations (1997)
    Bingley : Emerald
    Nutrition & food science 97 (1997), S. 107-111 
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    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Looks mainly at issues raised during an investigation based on hospital "feeding" of Bengali and British patients in a large general hospital. Particularly considers a range of factors relating to the carrying out of such an investigation, including recruitment of patients, type of dietary survey, duration of survey and implications of the Food Safety Act. Concludes that problems relating to nutrition in hospital are complex and relate not only to the food itself but also to factors such as the delivery of the food.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659710161975
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  • 95
    Electronic Resource
    Electronic Resource
    Helicobacter pylori and its role in peptic ulcer disease (1997)
    Bingley : Emerald
    Nutrition & food science 97 (1997), S. 141-145 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The majority of peptic ulcers are associated with Helicobacter pylori infection and it is now clear that eradication of H. pylori dramatically reduces ulcer recurrence. Other important outcomes of H. pylori infection include chronic gastritis (which may be asymptomatic), gastric cancer and lymphoma. Aims to give a brief overview of the discovery, epidemiology, pathophysiology, diagnosis and treatment of H. pylori associated disease.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659710179679
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  • 96
    Electronic Resource
    Electronic Resource
    The National Food Guide: how relevant is it to vegans? (1997)
    Bingley : Emerald
    Nutrition & food science 97 (1997), S. 168-171 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Considers the relevance of the National Food Guide to vegans. Looks at various groupings, e.g. meat, fish and alternatives, and suggests improvements to the information currently presented in the guide, e.g. an increased emphasis on the protein value of pulses. Concludes that an alternative guide would be a good idea for people on a strict vegetarian diet, mentioning the Vegan Food Guide to be presented in a later issue of the journal.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659710169913
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  • 97
    Electronic Resource
    Electronic Resource
    Healthy Schools Award - the nutritional component (1997)
    Bingley : Emerald
    Nutrition & food science 97 (1997), S. 172-174 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Looks at the nutritional element of the Healthy Schools Award, which has been developed to promote health in schools. Gives some background details about the award and outlines how schools work towards the award. Considers the criteria for food which is based on The Balance of Good Health. Concludes that the award contains positive elements for schools.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659710169779
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  • 98
    Electronic Resource
    Electronic Resource
    Baking technology at South Bank University (1997)
    Bingley : Emerald
    Nutrition & food science 97 (1997), S. 192-193 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Focuses on research and teaching in the field of bakery technology, including aspects involving food nutrition. Main research activities involve the transfer of research findings and associated technology to small and medium sized enterprises under the Teaching Company Initiative. One of these involves the development of foods for sufferers of coeliac syndrome.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659710169823
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  • 99
    Electronic Resource
    Electronic Resource
    MAFF research programme on optimal nutrition status (1997)
    Bingley : Emerald
    Nutrition & food science 97 (1997), S. 208-211 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Briefly outlines the main objectives of the Ministry of Agriculture, Fisheries and Food (MAFF) research programme on optimal nutrition status. Summarizes the project portfolio and lists recent, current and future research topics in the programme. Also looks at future plans in the light of the major nutrition review of MAFF-funded research in 1996 and the research requirements requested that will take the programme into the next millennium.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659710180299
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  • 100
    Electronic Resource
    Electronic Resource
    How clean is clean? (1997)
    Bingley : Emerald
    Nutrition & food science 97 (1997), S. 194-195 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Looks at CaterClean, a new service from Rentokil Hygiene Division, which combines deep cleaning with rapid-result testing. Outlines what the programme involves and concludes that this service will help operators to satisfy themselves, their customers and the enforcement authorities that they reach the required hygiene standards.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659710169841
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