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  • Articles  (180)
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  • 1995-1999  (180)
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  • 1
    Electronic Resource
    Electronic Resource
    Recipe for food safety (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 22-25 
    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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659510103610
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  • 2
    Electronic Resource
    Electronic Resource
    Chemistry in the kitchen: the chemistry of flesh foods IV (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 32-34 
    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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659510103656
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  • 3
    Electronic Resource
    Electronic Resource
    Food and nutritional intake at high altitude (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 5-10 
    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: Individuals who ascend to altitude too rapidly invariably develop acute mountain sickness (AMS) although a high carbohydrate diet may lessen these symptoms. Specific questions addressed in this study were: changes in diet prior to sojourning at altitude; changes in food consumption/nutritional intake, food acceptability, flavour and taste intensities. Nineteen subjects assembled for three days at sea level for baseline measurements consuming a diet of dehydrated rations. This regimen was repeated 18 days later in the Bolivian Andes at approximately 5,600m once subjects were acclimatised. Results confirm a common phenomenon; a reduced dietary intake and body weight loss at high altitude. Other results, flavour and taste intensities and overall food acceptability indicate the suitability of these foods in both environments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659810196255
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  • 4
    Electronic Resource
    Electronic Resource
    Food hygiene information: power to the people? (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 138-144 
    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 issues of microbial food poisoning are never far from the headlines. Of particular concern is the emergence of strains of increased virulence, for example Escherichia coli 0157. As we are likely to be faced with a succession of food hygiene challenges in our kitchens, do consumers have access to the information they need and is it presented in such a way that it encourages and motivates towards good food handling and food hygiene practices? This paper concentrates on a range of food hygiene information provided by the Government, the Health Education Authority and the media. The information is examined with respect to availability, content and context. Observations are made from sociological, scientific and visual communications perspectives.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659810208288
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  • 5
    Electronic Resource
    Electronic Resource
    Mycotoxins and food safety (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 260-266 
    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 review of the food safety implications of crops contaminated by mycotoxins. Each of the most important mycotoxins, aflatoxins, ochratoxin A, and patulin, are described individually with details of national and international safety evaluations and the UK's controls to protect consumer safety. The state of play of EC proposals to harmonise national laws on mycotoxins is also described. Consumer perceptions of risk from these natural toxicants are assessed. Mycotoxins present a potential threat to consumer safety. Continued vigilance is necessary to ensure that regulatory and advisory limits are complied with. MAFF surveys regularly check the foods most at risk of contamination and where a problem is unearthed, consumers and industry are alerted as soon as possible through rapid publication procedures. Subsequent monitoring of the situation ensures that effective action is taken to protect consumer safety.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659810224172
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  • 6
    Electronic Resource
    Electronic Resource
    A code of practice for food labelling (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 193-197 
    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 paper describes the results of consumer research undertaken by the Co-operative Wholesale Society which influenced it to develop a code of practice for labelling pre-packed foods. Areas where consumers feel they are misled by current labelling practice are highlighted. The content of the code is described against a background of current legal requirements. Its principal areas of application concern the name of the food, origin marking, presentation, nutrition labelling and claims and quantitative ingredient declaration. The further development of the code is outlined by reference to industry and consumer contributions and its potential within the Food Standards Agency.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659810215307
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  • 7
    Electronic Resource
    Electronic Resource
    Agenda 2000 (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 198-201 
    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: Discusses the proposals for reform of the Common Agricultural Policy (CAP) contained in the European Commission's Agenda 2000 document in the context of previous reforms of the CAP and the GATT Agreement on Agriculture. Identifies the obstacles to CAP reform and the problems of extending the policy to embrace the countries of Eastern and Central Europe.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659810214597
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  • 8
    Electronic Resource
    Electronic Resource
    Proposing fortification of foods with yeast for optimal nutrition value and salubrious effects (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 223-226 
    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 proposal for the addition of yeast in routine and clinical diets for optimal nutrition of human beings was made on the premiss of its salubrious effects in laboratory and farm animals. The strong points in favour of the supplement are its ancient use in brewery and bakery production for human consumption, its cultural acceptability and freedom from pathogenicity, allergenicity, toxicity or carcinogenicity. Recommendations for clinical trials with humans were made to confirm a list of tentative advantages obtained in trials with animals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659810215163
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  • 9
    Electronic Resource
    Electronic Resource
    The economics of food safety (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 253-259 
    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: Discusses the financial implications of maintaining acceptable levels of food safety. The case of BSE is used as an example - loss of export market, fall in domestic sales, changes in consumption, large expenditure, cost of practice changes in rearing and slaughtering animals. There is a trade-off between safety and costs. How much safety can be expected? There must be an optimum level of safety. There are few ways in which a market economy can "fail" in providing the optimum - asymmetry in knowledge of risks; aspects of food safety which are public goods; social costs of food safety and the divergence between objective scientific evidence and consumer perception.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659810224163
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  • 10
    Electronic Resource
    Electronic Resource
    Compositional changes and spoilage in fish - an introduction (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 275-279 
    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: Presents the compositional and spoilage changes in fish - useful for determining the freshness for eating. Chemical and microbiological methods are focused on. Breakdowns in chemical components lead to detectable changes - odour, flavour and texture. Changes to the fats, protein, nucleotides, non-protein nitrogen compounds and enzymes are examined. These means are more valid when dealing with preserved and frozen fish and can give accurate assessment as to fish quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659810224208
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  • 11
    Electronic Resource
    Electronic Resource
    Caffeine, coffee and health (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 314-319 
    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 history of coffee drinking. Describes the constituents of coffee and its physiological effects on the drinker. Reviews the research done in the past on caffeine's effects on health. Recommends a safe level of consumption at between 300-400mg of caffeine per day which translates to four or five cups of average strength coffee.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659810235215
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  • 12
    Electronic Resource
    Electronic Resource
    Compositional changes and spoilage in fish (part II) - microbiological induced deterioration (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 325-329 
    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: Covers the quantitative and qualitative aspects of micro-organisms present in fish and the factors which affect sea food quality. Several methods can be employed to counter deterioration - low temperature, storage, dehydration, canning, modified atmosphere, packaging, irradiation and chemical or biological preservatives.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659810235242
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  • 13
    Electronic Resource
    Electronic Resource
    Waste minimisation in the food and drink industry (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 330-334 
    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 the food and retailing sector only 25 per cent of companies were found to operate waste minimisation programmes. The benefits of waste minimisation are well proven in both financial and environmental terms. Large food companies have found they can make savings of millions of pounds by implementing waste minimisation strategies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659810235260
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  • 14
    Electronic Resource
    Electronic Resource
    Efficacy of ispaghula husk in the treatment of premenstrual constipation-type symptoms (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 335-337 
    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: It is well documented that women are prone to constipation-type symptoms premenstrually. An increase in non-starch polysaccharide intake of 5.9 g/d in the form of palatable drink has proved to be of symptomatic benefit during the premenstrual phase of the cycle resulting in a significant increase in stool frequency, significant decreases in straining at the end of defecation and feelings of incomplete evacuation and the production of less well formed stools.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659810235323
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  • 15
    Electronic Resource
    Electronic Resource
    Recalled preference of Spanish consumers for smoked food (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 338-342 
    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 aim of the present study was to reveal if sensory properties of smoked food could be considered as decisive in the determination of one product's preference over another. In addition to this, this work tries to clarify whether the flavour obtained in commercial smoked products was noticed and clearly recognized. This study consisted of two parts; first, a preference testing without physical products (recalled preference) presented using a nine-point hedonic scale, and second, a difference testing with selected products using the triangular test. Consumers showed a preference for non-smoked products, particularly for cheese, sausages and chips. The first preference dimension of the internal preference mapping (MDPREF) analysis accounted for 74.6 per cent of total variation indicating overall agreement about likings relating these products, with cheese being the most acceptable overall. Analyzing triangular test results it may be concluded that other factors but sensory ones must be defining consumer representations of smoked food, without a correspondence with its real organoleptic properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659810235341
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  • 16
    Electronic Resource
    Electronic Resource
    UK industry guidelines on nutrition labelling to benefit the consumer (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 24-28 
    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 three-year consumer research programme, using both qualitative and quantitative techniques, was undertaken to assess whether additional voluntary nutrition information for calories and fat would aid consumers' ability to use the nutrition information that is given on food packs. A variety of label formats was investigated. The research established that providing information for calories and fat per serving, either separately from the nutrition panel or highlighted within the nutrition panel, and providing Guideline Daily Amounts (GDAs) for calories and fat helped to make the nutrition information more accessible to consumers. GDAs were felt by consumers to be new and useful information. The research findings were developed into voluntary industry guidelines by an IGD working group consisting of representatives of manufacturers, retailers, consumer organizations, nutrition scientists and government. The guidelines represent best practice for industry.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659910247644
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  • 17
    Electronic Resource
    Electronic Resource
    Body composition and energy balance assessment of élite female athletes in the USA and Greece (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 66-71 
    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: The purpose of this study was to determine body composition, energy balance and tendencies towards eating disorders of female competitive athletes in two countries, USA and Greece. Data were collected using similar methodology in both countries during the non-competitive (training) and the competitive seasons. Forty-two athletes and 11 controls in the USA and 35 athletes and ten controls in Greece participated in the study. Comparison of the results between the countries showed that US athletes weighed more than Greek athletes but there was no significant difference in the percentage of body fat between the two groups. No significant differences were found in the energy intakes between athletes in either country. Athletes appeared to be in negative energy balance (-380 to -580 kcals daily) in both seasons, in both countries.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659910254231
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  • 18
    Electronic Resource
    Electronic Resource
    Is healthy eating only for the young? (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 12-18 
    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: A survey of 12 residential homes assessed the nutritional balance of the meals selected and consumed by the elderly residents. With the increasing age of the population and the demand for professional care there is an increasing pressure on the professional caterer and carer to meet the nutritional needs of those in their care. However the ongoing concern over the safety of various foods and the requirement for residential homes to remain within budget can have an impact on the food offered to and consumed by the elderly person. The results show a general satisfaction by the consumer with the food supplied but the research indicates that the meals are not generally nutritionally balanced. The overall concern of the providers is to remain within budget and any nutritional balance of meals is obtained more by accident than as a planned policy. If this is an indication of the situation in Northern Ireland there is the possibility that throughout the United Kingdom there may be similar widespread imbalance in the nutritional provision to the older members of the population.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659910247626
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  • 19
    Electronic Resource
    Electronic Resource
    Food safety enforcement and the hospitality industry (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 37-41 
    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 good relationship between the hospitality industry and environmental health officers is seen as essential if food poisoning statistics are to be improved in the future. A questionnaire issued to both parties indicates that there are still areas of disagreement which need to be bridged if progress in food safety is to be made.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659910247662
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  • 20
    Electronic Resource
    Electronic Resource
    Emerging issues for the next millennium (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 78-80 
    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: With changes in the curriculum, science breakthroughs, consumer demands and the Government's recent Green Paper on Our Healthier Nation, the British Nutrition Foundation's National Nutrition Education Conference entitled "Emerging issues for the next millennium" informed delegates about emerging issues in nutrition and education.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659910254376
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  • 21
    Electronic Resource
    Electronic Resource
    The soya bean: so small yet so mighty (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 144-148 
    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 role of diet in contributing to the incidence of coronary heart disease, cancer and other common Western diseases is attracting increasing attention. Foods which provide different biologically active compounds, such as phyto-oestrogens, have been extensively studied and epidemiological evidence suggests that populations consuming a diet high in phyto-oestrogens have a lower risk of these diseases. This paper reviews some of the key studies on soy isoflavones which suggest that the incorporation of soy protein into the British diet may offer important health benefits. Non-steroidal dietary oestrogens are found in high concentrations in the traditional diets of the Far East, and by vegans who consume large amounts of soy protein. Consumption of isoflavones across Asia varies considerably and it is estimated that between 25 to 45mg of isoflavones is consumed daily, compared to as little as 5mg daily in Western countries. It is well established that modification of dietary fat, especially saturated fat, soluble fibre and total calories have a role in coronary heart disease risk. In a meta-analysis of 38 controlled trials on soy proteins, it was concluded that significant reductions in serum and total LDL cholesterol could be achieved. A wide range of epidemiological data shows strong correlations between a diet high in soy protein and vegetables and a reduced risk of breast cancer. The incidence of osteoporosis in Japanese women is significantly lower than in Western women and dietary factors such as soy protein intake may be important in sustaining this protection.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659910262197
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  • 22
    Electronic Resource
    Electronic Resource
    Diet, bacteria and colonic cancer (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 187-193 
    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: The links between diet, bacteria and colonic cancer are examined in this article. Studies suggest that high intakes of fat and protein are associated with elevated risk of colonic cancer whereas cereals, fruits and vegetables seem to be protective. A further aspect considered in relation to this type of cancer is metabolism by gut bacteria. Probiotics, prebiotics and synbiotics are presented as ways of stimulating the activities, certain gut flora and the use of "functional foods" is also discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659910270945
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  • 23
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    Electronic Resource
    Nutrition in older people (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 219-224 
    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 new National Diet and Nutrition Survey was published in October 1998, by the Ministry of Agriculture, Fisheries and Food and the Department of Health, which reported on the dietary intake and nutritional status of people over 65 years of age in the UK. This survey provided data on 1,275 free-living people and 412 people in residential care. Along with the information on diet and nutritional status are data on anthropometric and biochemical parameters. A second related survey looked at dental health in this age group. The key findings of these surveys and the public health implications for older people are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659910277641
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  • 24
    Electronic Resource
    Electronic Resource
    Antibiotics and resistance in farm animals (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 178-184 
    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: Antibiotics are used in animals to cure disease and prevent suffering. Bacterial populations in animals which are exposed to these antibiotics may be selected for resistance. There is a concern that spread of these bacteria in the food chain to humans may result in the establishment of antibiotic resistant bacteria in people which will prove difficult or impossible to treat with conventional drugs. It is clear that antibiotics must be used carefully to reduce the development of resistance and that steps should be taken to reduce the transfer of bacteria from animals to man.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659910270918
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  • 25
    Electronic Resource
    Electronic Resource
    Organisations providing diet sheets for people with Diabetes Mellitus (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 192-199 
    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 focuses on the dietary requirements of people with Diabetes Mellitus, both insulin dependent and non-insulin dependent. It is one disorder where good dietary management can benefit control, well being and avoid complications. The guidelines for dietary intake for those with Diabetes Mellitus both past and present are given. The recommended intake of carbohydrate, fruit and vegetables, sugar, protein, fat, salt and alcohol are also discussed. The study itself focuses on the organisations involved in producing diet sheets for people with Diabetes Mellitus. The article also gives information on how to obtain such publications.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659910270963
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    Food choices of 9-17- year olds in Northern Ireland - influences and challenges (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 229-238 
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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: Few studies have concentrated on the food choices of young people and the potential influences, yet the food choices established in these early years can determine the diet and quality of health in later life. This study investigates the diet and food choices of 9-17-year olds in Northern Ireland and considers the potential effects of age, gender and socio-economic grouping. A range of research methods was implemented including observations, questionnaires and diet based case studies. The observations, in five schools, indicated the types of foods being chosen whilst the questionnaires further investigated this initial information along with other factors, to obtain more detailed data. A total of 764 questionnaires were administered to young people and 516 to parents to facilitate comparison. In-depth diet based case studies also took place evaluating the diets of 14 young people. The research indicated that this group have a diet which continues to cause concern.
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    Healthy eating or chips with everything? (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 270-277 
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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: Outlines the numerous messages sent to consumers regarding healthy eating practices and indicates the problems involved in determining whether or not the British consumer has adopted a nutritious and healthy diet. Research was undertaken which measured individuals' involvement in healthy eating issues and related this to several demographic characteristics. The research indicates some variation in involvement in healthy eating according to demographic variables but the results were not statistically significant. Group discussions were also conducted which confirmed that the healthy eating messages were widely received and understood; however, there was some confusion over their content, scepticism regarding the veracity and motivation of some sources and a growing resentment of boring and puritanical themes. In the future care must be taken to produce clear, simple and positive healthy eating messages to the public if trends towards a more nutritious diet are to continue.
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    URL: http://dx.doi.org/10.1108/00346659910290141
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    Producing non-GM soy protein through identity preservation (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 281-284 
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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: Much of the debate surrounding genetic modification has centred on food product ingredients, in particular soya derivatives, and the supposed inability to segregate GM from non-GM soybeans. Protein Technologies International has, however, implemented a system, Identity Preservation, which ensures the delivery of non-GM soy protein to its customers. The system covers seeds, on-farm storage, planting, growing and harvesting, transportation, processing and distribution, with independent third-party verification. It is, believes the company, a way of ensuring that consumers can obtain the health benefits of soy protein consumption even if they are actively avoiding GM ingredients.
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    Chemical and biological methods for the identification of irradiated foodstuffs (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 4-11 
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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: Irradiating food can reduce the incidence of food borne diseasesand extend its shelf life. Provides a summary of the different methodsof irradiating food and their effects.
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    The analysis of micronutrients in the diet (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 28-30 
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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 an overview of the analytical methods used to quantifymicronutrients (metals, non-metals and vitamins) present in food.Considers the principles of the methods of analysis employed.
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    Chemistry in the kitchen: the chemistry of flesh foods I (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 31-35 
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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 understanding of muscle structure and the physiology of postmortem change occurring in meat are fundamental to the understandingof meat quality. This first article in a series of four examines thestructure of muscle, including the differing types of muscle fibres andthe general microstructure. Discusses the organization of muscle fibresin a muscle system along with the metabolites available to the musclefibre. Gives details relating to how the muscle fibres maintainhomeostasis by utilizing these metabolites after humane slaughter. Inaddition, covers factors influencing the rate of rigor mortis.
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    The health of the nation campaign: practical plan or farcical information? (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 11-15 
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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: The government has recently published a National Food Guide poster,The Balance of Good Health and a published programme TheHealth of the Nation. These have aroused controversy, mainly becauseof the way in which they were published and the detail given. Britishnewspaper reports were hostile and the public displayed scepticism. Thepublic would welcome advice on eating habits but are against coercionwhich restricts freedom of choice. Advice needs to be given on how toeat well and in a healthy manner by enjoying food, not by prescription.
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    What is the British Nutrition Foundation doing to improve food education in school? (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), 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: In recent years the British Nutrition Foundation (BNF) hasundertaken various schools education initiatives including the BNF/MAFFfood and nutrition school programme entitled "Food - a factof life". Reviews the development of this programme and provides adetailed account of the latest unit of resources for pupils 11-16 years.The unit, "Energy and Nutrients", has been devised tointegrate with curriculum requirements throughout the UK and is based onten topics: energy, fat, protein, carbohydrate, vitamins, minerals,digestion, nutritional needs, alcohol and food composition. The unitcomprises a range of pupils' resources and an optional software program.It was evaluated in over 100 schools from 60 LEAs prior to beinglaunched by the Food Minister on 27 April 1995. Includes a brief reviewof the BNF Food Technology Training Courses for teachers which are beingpart funded by the Department for Education.
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    Food irradiation - facts and fiction (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 29-31 
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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: It is estimated that by the turn of the millennium the world humanpopulation could exceed ten billion. Scientists inevitably are searchingfor effective alternative methods of food preservation. Accordingly,ionization radiation, discovered nearly a hundred years ago when it wasfirst shown to kill micro-organisms in foods, is being increasinglyencouraged as an alternative method of food preservation. The WorldHealth Organization (WHO) has declared irradiation to be "apowerful tool against preventable food losses and food borneillnesses". Low dose irradiation, up to 10KGy dose, has been shownto delay ripening, enhance shelf-life, kill bacteria such as salmonella,listeria, etc., destroy insect infestation, eliminate unwantedsprouting, and in many cases improve flavour and texture of foods. Theconsumer may not be aware, but a staggering tonnage of food is alreadybeing irradiated around the world. Irradiation does not impart anyradioactivity to the food and the irradiated food has been shown to besafe for human consumption. The technique offers yet another possibilityof extending choice in new exotics for the consumer.
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    Nutritional effects of microwave cooking (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 8-10 
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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: Several studies have shown that microwave cooking, if properlyused, does not change the nutrient content of foods to a larger extentthan conventional heating. In fact, suggests that there is a tendencytowards greater retention of many micronutrients with microwaving,probably due to the shorter preparation time. Does not describenon-thermal effects. The main problem with microwaving is the unevenheating of the food, which has raised concern regarding microbiologicalsafety. Microwaving infant formula and breast milk has becomeincreasingly popular. The content of nutrients and antibacterial factorsin milk are maintained unchanged provided the final temperature does notexceed 60°C.
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    Fermented dairy products: an example of managing creativity? (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 16-18 
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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: Fermented dairy products are increasing in consumer acceptance;discusses two such examples - yogurt and fromage frais - indetail. Also refers to the creative side to product development and howfermented products in general have been managed creatively. Alsomentions the different starter cultures used in yogurt fermentations andthe potential health benefits, if any. Uses cone penetrometry to assessthe different textural properties of fermented dairy products such asyogurt and fromage frais.
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    Preventing heart disease and stroke: do women have to diet? (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 34-36 
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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 question is: should women be encouraged to reduce dietary fats– especially saturated fats - as a measure to preventcardiovascular disease (i.e. heart disease plus stroke)? Presentsevidence to support the conclusion that enhanced levels of bloodcholesterol do not indicate enhanced risk of cardiovascular disease inwomen. Similar evidence supports the conclusion that enhanced bloodcholesterol levels do not indicate enhanced risk of all-cause death,i.e. they do not indicate reduced life expectancy. Hence there is norational basis for adopting a diet designed to reduce cholesterol, e.g.one based on reduced consumption of saturated fat. These conclusionsillustrate the undesirability of pursuing measures to reduce a singledisease - in this case coronary heart disease - in isolationfrom consideration of risk relations for other ailments and for overallhealth.
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    Selenium in the environment, food and health (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 17-23 
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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: Describes the importance of selenium (Se) for human health.Outlines the sources of Se in the environment and food. Gives UKrecommended intakes. Calls for further research into the nutritionalsignificance of Se.
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    Breakfast cereals (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 35-41 
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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 a small sample of children in a state comprehensiveschool indicates that most children have an inadequate breakfast beforestarting school. However, most children consume breakfast cereals atsome time of the day. Concludes that the fortified cereals play animportant role in the diet of many children, and at the same timehighlights the high sugar and sodium content of many. Alerts theconsumer to the fact that even those cereals promoted at those who wishto lose weight are higher in energy value weight for weight than othercereals aimed at the athletic.
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    Visual cues and their effects on odour assessment (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 24-28 
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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: Describes how 48 subjects participated in experiments toinvestigate the effect of visual cues in identifying odours. Thesubjects were first instructed to describe the odour of six fruitsolutions, four of which were inappropriately coloured. Second, theywere presented with a series of fruit solutions which varied in odourand colour intensity and were asked to rank them in order of odourstrength. For the control sets, the odour and colour strengths werecompatible; in the experimental sets the odour strength and colourintensity were conflicting. The results of the first experiment indicatethat the identification of fruit odours proves significantly moredifficult when the colour of the solution is inappropriate (p〈 0.05) and in the second experiment more subjects rank the solutionsin the correct order when the colour intensity and odour strengths arecompatible than when they are conflicting. Visual cues are found toinfluence odour judgements significantly and, when presented withconflicting stimuli, the visual cues appear to override the olfactorysense and distract the subjects from making the correct assessment.
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    Managing to eat on a low income (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 5-10 
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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: Considers the social, cultural and nutritional aspects of foodconsumption among low income families. For over a hundred years concernhas been expressed about the diet of poor families. Qualitative researchwith 48 low income families is reported which investigated their foodpurchasing and consumption behaviour in order to understand theirmanaging and coping strategies better. Rather than radically alter theirdiets, families adopt a cheaper imitation of conventional eatingpatterns. To do otherwise would entail an unacceptable risk of wastethat could not be afforded. Further research is reported which indicatesthat families on income support cannot afford to purchase a healthy andsocially acceptable diet.
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    The livestock industry - some controversial issues (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 24-28 
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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 British livestock industry is the subject of a number ofcontroversial issues. These include matters of public concern such asanimal welfare, growth promoters, biotechnological procedures, thenutritional value of meat and BSE. There are many misconceptions onthese matters and concerns are often needless. Legislation, unknown tomany consumers, is in place on these matters and has been adhered to inthe UK and other EU members states for many years. The divide betweenthe urban dweller and agriculture is widening. There is therefore a needfor closer communication between interested parties.
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    The Centre for Food Research at Queen Margaret College in Edinburgh (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: A New Centre for Food Research was created in September 1993 atQueen Margaret College, Edinburgh. Its main purpose is to promoteresearch into food choice, particularly factors influencing choice suchas sensory, socio-cultural and nutritional aspects. Research undertakeninvolves a multi-disciplinary approach by bringing together expertisefrom various disciplines including consumer sciences, dietetics andnutrition, food science, social sciences and hospitality studies. Aone-day symposium "Food research in Europe" was held in 1994to mark the Centre's official launch. The symposium was well attended,with delegates representing a wide range of organizations in the UK andother EU countries. Presentations were given by eminent speakers andresearchers - Dr David Lindsay, MAFF; Dr Ronan Gormley, TheNational Food Centre in Dublin; Dr David Kilcast, Leatherhead FoodResearch Association; Dr Wendy Brown and Dr Richard Shepherd, both fromthe Institute of Food Research, Reading. The centre's major researchinterests and activities are related to fruit and vegetable consumption(sensory qualities of apples; barriers to consumption); the relationshipbetween snacking, body weight and physical activity; healthy eatingaward schemes in the UK.
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    Adulteration of foods - past and present (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 11-15 
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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: The adulteration of food has progressed from being a simple meansof fraud to a highly sophisticated and lucrative business. The problemis further compounded by the lack of clear international definitions forenforcement purposes. Reviews some examples of food adulteration andmethods of analysis used to determine authenticity. Adulteration of foodhas ramifications within society and cannot be ignored sinceinterference with foodstuffs may potentially lead to the production offood which is harmful to health.
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    Chemistry in the kitchen: the chemistry of flesh foods III (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 28-33 
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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: When self selecting meat, consumers rank the colour of fresh meatas being the most important criterion in their purchase decision becauseit indicates freshness, while the most desirable eating quality of meat,after texture, is the cooked flavour. Details the well-understoodchemistry in relation to meat colour and reviews the lesswell-understood chemistry of cooked meat flavour.
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    Catering for older people in residential care homes (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 30-37 
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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 nutritional analysis of the weekly menus from 24 residential homes was conducted and information gathered by questionnaire on the planning, preparation and service of meals. The nutritional standard of the menus complied with many of the nutritional guidelines in the Caroline Walker Trust (CWT) Report (1995). Meals, if eaten, would provide sufficient energy and nutrients to meet most of the dietary needs of the elderly residents. However, the menus provided an inadequate amount of starch, fibre and Vitamin D and a higher than recommended level of sugar and salt. Menus complied with the recommendations in the CWT Report, with familiar traditional home cooked dishes, a variety of vegetables, different main course items and a selection of puddings. Adequate drinks and snacks were provided between formal meals. However, for many residents there was no choice at meals, meals were pre-plated and there was a lack of variety with weekly repeated meals.
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    Listeria in the domestic environment (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 73-79 
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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 numbers of reported cases of Listeria particularly Listeria monocytogenes in the UK have remained at a relatively low level since the peak which occurred in 1988-1989. The majority of cases are sporadic and often the source of contamination is unknown. This study investigates the possibility that the home environment, which has previously been found to be the most common place of contamination for other bacteria, also provides a reservoir for human infection by Listeria monocytogenes and other Listeria spp.
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    Assessment of the acceptance of tofu-based products in the UK (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 84-86 
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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: Experimental studies were undertaken at Hollings Faculty, Manchester Metropolitan University, whereby soybean curd or tofu was incorporated into a range of sauces and casserole products. The newly developed products were then subjected to taste, texture and overall acceptability acceptance by targeted groups of consumers. The results of the study indicate that the potential market for tofu in the UK has not been fully exploited.
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    Plant-based alternatives to meat (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 90-94 
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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 plant-based alternatives to meat. Looks at the production and uses of a range of meat alternatives from different sources including: soya beans; wheat protein; pea and wheat protein; and myco-protein. Compares the nutrient profiles with those of meat. Concludes that the way forward is to create new products based on plant proteins and to veganise existing vegetarian meat alternatives.
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    The National Health Survey - consumer attitudes to health and food (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 95-98 
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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 the background to ongoing research and the last decade's trends in consumer attitudes to health and food. Based on findings from the National Health Survey (UK) of women's attitudes to health focusing specially on food and drink. A total of 1,800 interviews are annually undertaken of a representative sample of women. Key issues over the last ten years have been salmonella and eggs, listeria, additives in food, fats in food and beef. All have led to changes in attitudes and behaviour change.
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    Statistics for food science V: ANOVA and multiple comparisons (Part B) (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 41-48 
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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 multiple comparison procedures applied to three or more sample groups after ANOVA. Illustrates ANOVA applied to experiments with completely randomised design and randomised block design.
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    Managing the weed seedbank (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 80-83 
    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: Weed control is essential in field vegetables but there has been a continual decline in the range of herbicides available. Growers aim to keep crops weed-free throughout to maintain yield, but a short weed-free period or even a single weeding can achieve the same result. In order to predict the optimum weeding period in advance, a realistic estimate is needed of the size, timing and duration of a flush of weed emergence in the crop. The weed seeds in the soil are the primary source of future weed populations, and this seedbank provides a unique resource for predictive management purposes. A preliminary model has been developed that combines information on the effect of burial depth of weed seeds on seedling emergence with a simulation of the incorporation and movement of seeds in soil following the use of different cultivation implements. The objective is to develop a suite of models which will provide a decision support system for weed control in field vegetables.
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    URL: http://dx.doi.org/10.1108/00346659810201023
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    You know it makes SENSE! (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 87-89 
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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: Summarises the reasons behind the formation of a network and support group for self-employed nutritionists (SENSE). Discusses the pros and cons of self-employment, and shows how the formation of SENSE is one way in which a con can be turned into a pro. Gives points of contact for potential members and users of the services that SENSE members offer.
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    URL: http://dx.doi.org/10.1108/00346659810201041
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    Statistics for food science - V part C: non-parametric ANOVA (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 102-108 
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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: Describes non-parametric methods applied to comparisons of three or more sample groups.Illustrates non-parametric ANOVA applied to a randomized block design for a consumer sensory experiment.
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    URL: http://dx.doi.org/10.1108/00346659810201087
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    The National Diet and Nutrition Survey: people aged 65 years and over (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 133-134 
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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: Commissioned by the Ministry of Agriculture, Fisheries and Food, the Department of Health and carried out by Social and Community Planning Research and MRC Dunn Nutrition Unit, the dental hospitals of the Universities of Newcastle and Birmingham and the Department of Epidemiology of the University of London, this research forms part of the National Diet and Nutrition Survey. Set up in 1992 the surveys cover representative groups of the population and examine the diet of the over-65s in terms of actual dietary intake, habits, energy and nutrient intakes, physical measurements. Regional and socio-economic comparisons are made.
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    URL: http://dx.doi.org/10.1108/00346659810209791
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    Working in industry - a personal view (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), 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: This brief article, based on a careers talk to postgraduate students, outlines the role of the nutritionist in industry, and some of the skills, responsibilities and qualities needed. According to the Nutritionists in Industry Group, the last few years have seen substantial growth in the numbers of nutritionists and dietitians employed by the food and drink, medical, catering and other food-related industries. The job description of individuals employed by these companies and associations is extremely diverse and some nutritionists who are working alone may be expected to fulfil many different roles. Ultimately, nutritionists are employed by industry for their unique expertise and knowledge of current nutrition issues.
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    URL: http://dx.doi.org/10.1108/00346659810196264
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    A vegan food guide for vegans: a possible approach (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 38-40 
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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 need for a food guide for vegans. Looks at the nutritional information and advice found in current popular vegan cookery books, including: sample menus; food groupings; food descriptions and recipes. Suggests a possible approach to a vegan food guide (VFG) incorporating foods suitable for this group. Concludes that more work needs to be undertaken in this area to develop the VFG and to ensure that the VFG is made readily available to vegans.
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    URL: http://dx.doi.org/10.1108/00346659810196318
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    Vitamin B - update (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 49-50 
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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 recent Department of Health announcement on the safe intake of Vitamin B6. This announcement is a landmark since it distinguishes between levels of nutrients taken as nutritional supplements and those taken as drugs and prescribed.
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    URL: http://dx.doi.org/10.1108/00346659810196327
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    Public concerns about general and specific applications of genetic engineering: a comparative study between the UK and Italy (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 19-29 
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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: Public opinion regarding the application and development of genetic engineering is likely to be an important factor influencing the future development of the technology, and its subsequent application within the commercial sector. Recent studies have been carried out which have assessed public attitudes to biotechnology, and in particular genetic engineering, but there is little empirical work to understand cross-cultural differences in attitudes, other than that using an opinion poll methodology, particularly in a cross-cultural context. This study seeks to compare public concerns assessed by a combination of qualitative and quantitative analysis in the UK and Italy. The results show that, despite the fact that Italians used a poorer vocabulary to describe their concerns compared to the British respondents, both samples clustered the applications in a similar way. Perceptions of need and benefit were important in both Italy and the UK as determinants of acceptance of particular applications. However, while negative constructs in Italy were predominantly focused on ethical issues, respondents in the UK focused on both risk-related issues and ethical considerations; nevertheless, the pattern of concern regarding different applications were similar in both countries.
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    URL: http://dx.doi.org/10.1108/00346659810196282
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    Nutrition before and during pregnancy (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 99-101 
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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 key concerns of diet before and during pregnancy for the health of the mother and baby. Various important components and concerns of a suitable diet for pregnancy are explained - folic acid, energy intake, calcium, iron, fibre, vitamin A and essential fatty acids.
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    URL: http://dx.doi.org/10.1108/00346659810201078
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    Registered Public Health Nutritionist (RPHNutr): a new qualification in public health nutrition (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 158-162 
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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: Explores the background to the launch of a new qualification in public health nutrition - Registered Public Health Nutritionist (RPHNutr) - in the UK. This new qualification was led by the Nutrition Society and aims to set professional standards, promote the recognition of the need for such expertise, promote the role, create links with other relevant bodies, and provide a publicly available register of qualified people. Defines the role of public health nutritionist and outlines the requirements for accreditation.
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    URL: http://dx.doi.org/10.1108/00346659810208314
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    Influences in the decision to breast-feed: a study of pregnant women and their feeding intentions (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 185-192 
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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: Accumulated evidence shows that breast-feeding not only is beneficial for normal growth and infant development, but also provides a measure of protection against a number of diseases. Few women are unable to breast-feed but the UK is noteworthy for having one of the lowest breast-feeding rates in Europe. This paper reports a survey of 50 pregnant women and analyses factors associated with their stated feeding intentions. Over the years, a number of papers have investigated aspects of decision making but this study offers a snapshot of intention in the late 1990s and pessimistically concludes that any behavioural change is hard won. By the time that the women came into contact with midwives, feeding intentions were clearly established and professional procedures were not able to offer effective intervention.
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    URL: http://dx.doi.org/10.1108/00346659810214533
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    USA raises calcium reference intakes (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 207-211 
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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 USA in 1997 raised the reference dietary intakes of calcium for adults and children. These include estimated average requirements (EARs), recommended dietary allowances (RDAs), adequate intakes (AIs) and tolerable upper intake levels (ULSs). These new values were designed to optimise health and minimise risk of major chronic disease. For children they aim to maximise calcium retention, for adults 31-50 they aim to achieve a calcium retention. The US recommendations are significantly higher than the British. Emphasises the need for high calcium intakes during phases of rapid growth; stresses how deficits in calcium accretion may never be reversed. Research supports the benefits of increased calcium intake.
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    Evaluation of Virginia's statewide nutrition intervention project for underweight women: a rural urban comparison (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 212-222 
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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 evaluates the Nutrition Intervention Project (NIP) implemented statewide in the State of Virginia to determine the effectiveness of nutritional intervention in decreasing pre-term births and low birth weight (LBW) babies to at-risk pregnant women in urban and rural areas. Sample size was 1,284. Majority of the respondents were white, primiparae, between 20-29 years of age, and underweight (BMI 〈 19.8). Twenty-one per cent of the of the births were pre-term, and 13.3 per cent were in the LBW category. Regression analysis indicated that number of visits to the nutritionist was positively associated with birth weight and gestational age of the baby. Nutrition intervention (NI) decreased the smoking behaviour and improved the intake of iron supplements, both of which improved the weight gain and pregnancy outcomes. Effects analysis indicated that the causal effect operated both via intervening variables as well as directly between nutritional intervention and pregnancy outcomes. The path from NI to birth outcomes via weight gain was the strongest. Respondents in urban areas had a higher risk of pre-term births than rural areas.
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    URL: http://dx.doi.org/10.1108/00346659810215154
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    Constipation, fibre intake and the menstrual cycle (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 272-274 
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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 article focuses on the tendency of women to suffer from constipation-type symptoms premenstrually. It is suggested that these undesirable changes in bowel habit may be mediated through raised progesterone levels and decreased intakes of dietary fibre. Dietary reference values for non-starch polysaccharide are questioned.
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    URL: http://dx.doi.org/10.1108/00346659810224190
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    The work of the Pesticides Safety Directorate (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 310-313 
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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 function of the Pesticides Safety Directorate of the UK. This directorate is an Executive Agency of MAFF and aims to protect the health of people, animals and plants; safeguard the environment and secure safe, efficient and humane methods of pest control. The PSD advises ministries on the development, implementation and enforcement of policy and manages a large R&D programme into pesticide use and alternatives.
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    URL: http://dx.doi.org/10.1108/00346659810235206
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    Labelling genetically modified soya and maize in the EU (1998)
    Bingley : Emerald
    Nutrition & food science 98 (1998), S. 306-309 
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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: European regulations for labelling the genetically modified commodity crops Round-up Ready Soya and Bt Maize have been agreed and came into force on 1 September 1998. The regulation requires labelling of ingredients that contain genetically modified DNA or modified protein. Labelling is not required where processing has resulted in modified DNA or protein being destroyed. With the aim of providing consumer information and ensuring consumer choice, UK industry had phased in labelling of genetically modified soya and maize protein since January 1998, ahead of the EU regulation being agreed. This voluntary labelling was on the basis of guidelines drawn up by an IGD Working Group. The voluntary guidelines are very similar to the EU labelling regulation. Under the terms of the labelling regulation, further discussions are necessary in Europe to agree a list of ingredients that will not require labelling on the basis that no modified DNA or protein is present, with the aim that these ingredients do not need to be tested each time they are used. Where efforts have been taken to source the non-genetically modified varieties, the concept of a threshold has been put forward to allow for adventitious mixing with the genetically modified crop. Further discussions are necessary to agree where the threshold should be set. It is expected that the regulation will be the basis for labelling future genetically modified products.
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    Food for thought on food safety (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 140-143 
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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: foodlink's National Food Safety Week provides a focus for communicating messages designed to help people understand and initiate the basic precautions which can be taken to reduce the risk of food poisoning and in the process provide fun and entertainment for thousands throughout the UK. There were over 100,000 reported cases of food poisoning last year and there has been much speculation recently that many more cases go unreported. National Food Safety Week provides the tools both to raise awareness of the problem and to provide the answers in a fun, inclusive and effective way. Indeed, keeping food safe is one of the most basic applications of technology in the home.
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    Tackling diet-related disease by promoting fruit and vegetables (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 173-179 
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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 article outlines the importance of increasing fruit and vegetable intake in the battle against diet-related disease and health inequalities. It identifies some of the barriers to increasing fruit and vegetable consumption and proposes some potential solutions.
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    URL: http://dx.doi.org/10.1108/00346659910270792
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    Contribution of "packed lunches" to the dietary intake of 11-12-year-old children (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 181-186 
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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: Packed lunches are a popular form of midday meal for children at school. This study of 11-12-year-old children in Northern Ireland found sandwiches, crisps, chocolate and carbonated drinks to be popular items included in a packed lunch. Dairy produce and fruit were poorly represented. The nutritional quality varied with the type of lunch. The contribution of fat and saturated fatty acids to total energy intake were in all cases far in excess of recommended dietary guidelines. Such high intakes of fat militate against the reduction in the incidence of coronary heart disease in Northern Ireland. The intake of dietary fibre and several micronutrients were inadequate.Knowledge of healthier foods was not translated into food consumption. If major diseases in the longer term are to be minimised a challenge exists for those responsible for food preparation ± parents, food processors and suppliers in the hospitality industry to produce foods which are healthier while not adversely affecting their acceptability to children.
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    URL: http://dx.doi.org/10.1108/00346659910270936
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    The role of visual cues in consumer perception and acceptance of a food product (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 224-230 
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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: Discusses the role appearance plays in influencing consumer perception and subsequent acceptance of a food product. Texture and flavour have long since been known to exert an effect on consumer perception. However, the "first taste is almost always with the eye". This is especially the case where a food product is sold through its appearance, rather than through its packaging. In addition, appearance can have a halo effect which modifies subsequent flavour perception and food acceptability. The article also briefly discusses the many factors that affect the perception process and the significance of food product development in the food industry.
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    URL: http://dx.doi.org/10.1108/00346659910277650
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    TCS gives industry food for thought (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 243-248 
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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 highlights the effectiveness of TCS (the Teaching Company Scheme) in improving the performance and competitiveness of companies in the food-processing industry. The industry is swinging towards the more efficient production of safe, high-quality foods, a change propelled by UK and EC legislation and by market forces. Developing and implementing new process procedures and systems, exploring and developing novel ingredients, new products and market sectors are projects that require heavy investment of time, resources and personnel. However, many small and medium-sized food-processing companies lack the resources necessary to carry out such strategic projects. TCS is a highly successful government scheme that stimulates innovation and facilitates technology and knowledge transfer in most business and industry sectors, including the food industry, by supporting partnerships between companies and the UK's knowledge base (universities and research organisations and institutions). It also enables companies to recruit and train high-calibre graduates seeking careers in industry.
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    URL: http://dx.doi.org/10.1108/00346659910277687
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    Shelf-life (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 131-135 
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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 article highlights current research at the Leatherhead Food Research Association which is relevant to shelf-life assessment of food products. One area is to improve the quality and safety of fish - both fresh and cold-smoked. Food MicroModel, a computer software package which aids in the prediction of the microbiological safety and spoilage potential of food products, is described. New methods capable of predicting the stability of oils and fats to oxidation, which can be a significant cause of reduced shelf-life in fat-containing foods, are described. Novel analytical instruments, known as electronic noses, have been shown to have potential, as has a total antioxidant activity test. Temperature control in factories is often a compromise between product safety and the need to maintain reasonable employee working conditions. This is no longer a problem with the development of glove box technology, which separates the two environments. The final study discussed in this article is the development of accelerated shelf-life tests for chocolate products.
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    A study into the antibiotic effect of garlic Allium sativum on Escherichia coli and Staphylococcus albus (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 170-174 
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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 quantitative method involving colony counting was undertaken to assess the antibiotic effects of garlic Allium sativum on possible food-borne bacteria. The investigation using garlic was targeted at higher education students planning an Independent Study or Dissertation into the antibacterial properties of food plants. The effect of concentrations of garlic varying from 0 per cent to 20 per cent in chicken stock, which had been inoculated with either E.coli B and S. albus, was investigated over three days. Bacterial numbers were reduced with increased garlic concentration and with the duration of incubation. Heating the garlic for 30 min at 100 C destroyed its anti-bacterial activity.
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    URL: http://dx.doi.org/10.1108/00346659910270765
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    The Northern Ireland retailing environment and its effect on ethnic food consumption (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 237-243 
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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 recent arrival of the UK multiples has had a significant effect on the Northern Ireland market, particularly in terms of product range and choice. Ethnic foods offer a potentially lucrative sector, as evidenced in Great Britain. However, retailers in Northern Ireland are only beginning to develop range and ethnicity and are familiarising themselves with a market which has been characterised more often by traditional eating habits. The preliminary study considered consumer perceptions of ethnic food products in Northern Ireland. It would appear that product awareness needs to be developed carefully, and the onus is on the retailer (and indeed, the hospitality establishments) to inform consumers and respond to their needs and wants, particularly with the more recent trend towards regional cuisine and greater authenticity. Only then can a larger range of truly ethnic food products penetrate the Northern Ireland market successfully.
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    URL: http://dx.doi.org/10.1108/00346659910277678
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    FOOD MATTERS - a nutrition award for Hertfordshire schools (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 278-280 
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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: FOOD MATTERS is an award scheme that aims to encourage healthy eating amongst pupils in Hertfordshire schools. The FOOD MATTERS Award seeks to encourage a whole school approach to healthy eating. To achieve the Award, schools must carry out the following: set up a FOOD MATTERS co-ordination group; gain the FOOD MATTERS catering certificate by meeting set catering criteria; and identify and achieve targets regarding the promotion of healthy eating in school. Schools participating in FOOD MATTERS have carried out many different projects. These include a pupil-run healthier tuck shop; a "try it and you might like it" day (to encourage primary school pupils to eat more fruit and vegetables); the introduction of "fruit smoothies", (to increase pupils' intake of fruit and high-calcium foods); a fruit-sharing scheme; and the installation of new drinking fountains.
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    URL: http://dx.doi.org/10.1108/00346659910290222
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    The nutritional importance to local communities of fish caught off the coast of Qatar (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 288-294 
    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 focuses on the consumption of fish in Qatar and its health benefits for those living in the region. The nutritional value of fish from traditional fishing areas such as the UK has been much discussed but this article addresses the value of fish from warmer regions. Samples of popular fish were purchased from the local market in Qatar and were then analysed for levels of major nutrients and fatty acids. The likely nutritional impact of fish on the local diet was then evaluated. Problems of preservation of fresh fish, hygiene and mercury levels are also pointed out. Vigilance on behalf of the Public Health Authorities is urged to ensure the good reputation of fish in this region remains.
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    URL: http://dx.doi.org/10.1108/00346659910290349
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    Proximate composition of ten standardized Nigerian dishes (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 295-302 
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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 objectives of the study are the standardization of ten Nigerian dishes and the determination of their proximate composition. Recipes for the ten dishes were obtained through the use of questionnaires. There were 200 respondents to the questionnaires consisting of housewives living in the major towns of south-western Nigeria. One recipe for each meal was extracted from a known cookery book. The means for each ingredient of all the dishes were calculated from ten randomly selected recipes and then used in the preparation of the standardized dishes. The standardized dishes are: Burabisko, Jollof rice, Agbono soup, Stewed beans and fried plantain, Bean pudding, Melon seed and vegetable soup, Ikokore, Eba imoyo, Yam and eggs and Yam pottage. Consumer acceptability tests were conducted as well as proximate analyses according to AOAC. All dishes were considered acceptable since they scored more than 3, the benchmark for acceptability. Energy content of the dishes ranged from 281Kcal/100g (Jollof rice) to 510Kcal/100g (Agbono soup). The crude protein content ranged from 7.5g/100g for Burabisko to 27.4g/100g for Jollof rice. The results suggest that these dishes are good sources of energy and protein.
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    URL: http://dx.doi.org/10.1108/00346659910290466
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  • 79
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    Incidence of and possible modes of transmission (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 12-17 
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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: Enteritis caused by members of the genus Campy-lobacterisnow the most common cause of bacterial food poisoning incidents in theUK. Although isolates are reported to the Communicable DiseaseSurveillance Centre (CDSC), because reporting is voluntary and thesymptoms are generally relatively mild, there is difficulty in assessingthe true incidence of campylobacteriosis because of under-reporting.Analyses some possible reasons for the trend in incidents of foodpoisoning due to Campy-lobacter spp., and investigates the twomost common modes of infection.
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    URL: http://dx.doi.org/10.1108/00346659510076503
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  • 80
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    Food and health: the impact of the Chinese traditional philosophy of food on the young generation in the modern world (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), 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: People are exposed to different sociocultural changes in the modernworld. The Chinese, especially the young generation, always puzzletowards the adoption between the traditional Chinese yinyang theory andthe western nutritional concept. Attempts to examine the value ofpersistence of the two theories in Chinese society. Reviews andinvestigates the general framework and the content of the two theorieswith food samples. Draws conclusions that the fundamental principles ofboth theories are similar: to give advice to people in order to adjusttheir diet for healthy bodies. They have different categorizations andeach theory has its own characteristics. It is unnecessary to search fora true theory between the two but it is better to accept their existenceand adopt an appropriate one in suitable circumstances.
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    URL: http://dx.doi.org/10.1108/00346659510076521
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  • 81
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    Computers in the food industry - new developments (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 36-37 
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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: Sets out some of the more recent developments in computer hardwareand software which are likely to be of benefit to those working in thefood industry. Describes changes likely in the future which will makecomputers more user-friendly.
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    URL: http://dx.doi.org/10.1108/00346659510076567
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  • 82
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    Fish oil and the immune system (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), 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: Fish oil contains uniquely high amounts of n-3 (or omega-3)polyunsaturated fatty acids (PUFAs). N-3 PUFA-rich diets are associatedwith suppression of the immune system, and populations which have highdietary intakes of fish, such as Greenland Eskimos, have a low incidenceof inflammatory and autoimmune disorders. These observations have led toa growing interest in the potential use of n-3 PUFAs as anutritionally-based approach to the treatment of rheumatoid arthritis,psoriasis and other inflammatory disorders. Although fish oils may notbe as effective as either steroidal or non-steroidal anti-inflammatorymedications, they may prove useful in reducing the dosage (andassociated side-effects) of these medications required to bring aboutclinical benefit. A greater understanding of the mechanisms by whichfish oil affects immune function should aid in improving its efficacy inthe treatment of over-reactive immune disorders.
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    URL: http://dx.doi.org/10.1108/00346659510078240
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  • 83
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    Trans-fatty acids: an introduction (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 31-33 
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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: Fats and oils contain triglycerides that are esters formed betweenthe alcohol glycerol and fatty acids. Unsaturated fatty acids containcarbon-carbon double bonds. For such a double bond, cisand trans-isomers are possible. The overwhelming majority of unsaturatedfatty acids from plant oils are cis. In margarine manufacture,double bonds are hydrogenated so as to increase the melting points ofthe oil. A consequence of this is that a proportion of the double bondsremaining becomes trans. The proportion of trans-fattyacids in some margarines is around 20 per cent. Argues that theimplications of this for human health are worrying. Trans-fattyacids have been implicated as the possible cause of a number of healthproblems. Recent research has identified that this isomer is the causeof an increased level of low-density lipoprotein cholesterol.
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    URL: http://dx.doi.org/10.1108/00346659510078286
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    Chemistry in the kitchen: the chemistry of flesh foods II (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 21-26 
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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: The meat quality attribute of texture is ranked as the mostimportant by consumers. Details the mechanism of the major causes ofmeat toughness. Examines pre-slaughter, post-slaughter and processingfactors that influence the texture of meat.
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    URL: http://dx.doi.org/10.1108/00346659510078277
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    Software selection III (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 34-35 
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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: Software selection features various computer software packageswhich are of interest to those working in the areas of food sciences andnutrition. Discusses two nutrition education packages - FoodFeedback, which is produced by the National Dairy Council and isprimarily aimed at health professionals, and the Uncle Ben's Nutri-Test,available from Master Foods, which markets the Uncle Ben's range ofproducts. Discusses the potential uses of the packages and theirsuitability for different groups of users.
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    URL: http://dx.doi.org/10.1108/00346659510078295
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  • 86
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    Infant feeding (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 42-44 
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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 of the topics addressed at the National DairyCouncil conference "Nutrition and the Growing Cycle".Describes the recommendations of the DoH report Weaning and theWeaning Diet; the importance of breast-feeding; and the UK BabyFriendly Initiative.
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    URL: http://dx.doi.org/10.1108/00346659510078312
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    Trans fatty acids: time for legislative action? (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 16-19 
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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: Trans fatty acids arise as a result of hydrogenation processes inmargarine manufacture, and in nature in the rumen of ruminant animals.Concern that high intake of trans fatty acids may increase the risk ofcoronary heart disease has been strengthened by recent studies. Further,there is evidence that trans fatty acids may adversely affect foetal andneonatal growth and development. Therefore, a reduced intake of transfatty acids seems prudent. Certain foods, particularly stick margarines,shortenings and hydrogenated frying fats, contain large amounts of transfatty acids, and are the main reason for the rather high intake of transfatty acids in the USA and northern European countries, includingDenmark. Therefore, the National Food Agency is presently working on alegal provision to reduce the level of trans fatty acids in theseproducts.
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    The revival of traditional food in Mallorca (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 35-38 
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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: Mallorca, one of the islands in the Balearics, Spain, has undergonea revitalization in the last few years with a programme to update itstourist facilities. One result has been a determined revival oftraditional customs and food. This has provided visitors with a widerchoice of food as well as encouraging more restaurants to serveMallorcan dishes. Many of these are suitable for vegetarians or arebeing adapted to vegetarian taste. Describes and comments on thesedishes and notes the influence of earlier cultures, in particular thatof the Moors, on them. The result is that discerning visitors can eat afar more nutritional diet than they expected.
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    A study of the dietary habits, heights and weights of primary schoolchildren (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 5-7 
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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: Over a two-year period, 259 children, aged 8-11 years, completed afour-day weighed intake study. Heights and weights were also measuredfor each child and for an additional 154 children. Overall, the childrenhad intakes of energy, total carbohydrate, fibre and iron below thoserecommended by the Department of Health, but sugar intakes wereexcessive. Intakes of other nutrients were generally adequate butchildren from poorer areas had significantly lower intakes of energy andmost nutrients, including calcium, than did their peers. It was theprovision of less food at home, rather than at school, which caused thedifferences in their diet. They were also significantly shorter andlighter than their peers. These anthropometric and dietary differenceswere larger than expected and persisted over time in a sample of"follow-up" children. Suggests that the reintroduction ofschool milk, at least for poorer children, could be recommended onnutritional grounds.
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    URL: http://dx.doi.org/10.1108/00346659510088636
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  • 90
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    Statistics for food science I (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 19-23 
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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: Begins an introduction to statistics for the food scientist. Aimedat the non-mathematician, discusses the application of the statisticalapproach and introduces statistical measures for data presentation andsummary.
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    URL: http://dx.doi.org/10.1108/00346659510088681
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  • 91
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    Survey of pre-school eating habits (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 24-27 
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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: Examines the results of a new government survey into the eatinghabits of pre-school children (1 ½-4 ½ years).Discusses the effects on children's health by examination of bloodsamples and dental examinations. Concludes with statistics on dentaldecay due to intake of certain foods.
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    URL: http://dx.doi.org/10.1108/EUM0000000003934
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  • 92
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    Boosting better break-times for children: an inspiring start (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 5-9 
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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: Eating habits are changing, and snacking or "grazing"is on the increase, especially among children. Most of the convenient,pre-packaged snack foods such as fizzy drinks, chocolate, crisps andbiscuits are high in fat, sugar, salt and calories. This hasimplications for health. For this reason the Southern Health and SocialServices Board (SHSSB), Northern Ireland, together with the SouthernEducation and Library Board (SELB), Northern Ireland, decided to set upa scheme to reward schools which had a healthy break-time policy.Outlines an award scheme called Boost Better Breaks. All nursery,primary and post-primary schools in the SHSSB were encouraged toparticipate. One of the criteria for qualification was "If anyfood is permitted at break-time only fruit and/or milk can betaken". Nursery schools were also allowed to have healthy snacks.Finds that, of schools in the SHSSB, 9 per cent (27) received the awardon its pilot run, and because of its success the award scheme has nowbeen extended to playgroups and special schools.
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    Gas chromatography in food analysis: an introduction (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 10-12 
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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: Introduces gas chromatography (GC) a key analytical technique inthe food industry. It enables complex organic substances to be separatedand identified quickly and cheaply. Substances to be analysed by GC mustbe volatile, i.e. readily pass into the gas phase. The substance to beanalysed is vaporized and moved through a long column by an inertcarrier gas. The column is filled with a packing material covered withan involatile liquid. The molecules of each substance in a mixture willbecome distributed between the gas and the liquid. The more volatile asubstance the longer it will be moving with the carrier gas, and thequicker it will emerge from the column. Some substances must beextracted from the food analysis by GC, e.g. fatty acids fromtriglycerides. Others, such as alcohols, can be injected directly intothe column.
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    Towards a leaner kitchen (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), 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: With one-third of food now consumed outside the home, it isimportant for caterers to adapt their techniques in order to accommodatedietary advice on fat reduction. Considers how best to modify kitchenpractice, and assesses the outcomes in terms of sensory and nutritionalevaluation. It appears that dietary guidance is most effective whenconveyed in terms of foodstuffs rather than nutrients.
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    URL: http://dx.doi.org/10.1108/00346659510093982
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  • 95
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    Statistics for food science II: chemical analysis data (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 29-34 
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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: Introduces some simple statistics employed in analysing chemicalanalysis data. Describes measures of precision and accuracy and how theuse of confidence intervals and repeatability can guide validation ofdata.
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    URL: http://dx.doi.org/10.1108/00346659510094017
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    An investigation into the current market for fruit in the UK and the measures taken to promote an increase in consumer consumption (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 5-10 
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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: Surveys trends in the supply and consumption of fruit in the UK,covering: the varied range of fruits available and benefits to healthassociated with them; improved transportation and storage capabilities;contributions by health promoters and retail marketers to increasepublic awareness of the benefits to health of greater consumption offruit. Against this background, considers the findings of a recentnational survey that, for one week surveyed, 21 per cent of the UKhouseholds involved purchased no fruit at all. Discusses some of thequality-related issues of fruit growth, importation, storage andtransportation, including the use of agrochemicals, irradiationprocesses and the genetic engineering of produce. Gives unreservedsupport to the efforts of various agencies to promote the benefits tohealth of increased consumption of fruit (and vegetables).
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    URL: http://dx.doi.org/10.1108/00346659510103566
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    Hypnotherapy as an adjunct to the dietetic management of obese patients (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), 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: Considers whether hypnotherapy offers a motivating supplement tomainstream dietary management, given that insufficient perseveranceundermines the response of many obese patients to conventional dieting.Investigates hypnotherapy as a supplement to conventional diet therapyin eight obese patients recruited from a general practice. Afterinstituting dietary weight reduction, hypnotherapy (post-hypnoticsuggestion, ego-enhancing instructions and mental imagery) was carriedout on a two-to-three weekly basis for up to 20 sessions. All patientsexperienced significant weight loss, but follow-up two years laterindicated partial relapse in most patients. Concludes that, whilecombined dietetic and hypnotherapy management are of short-term value,this may only be sustainable by a strategy of long-term maintenance.
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    URL: http://dx.doi.org/10.1108/00346659510103593
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    Software selection IV (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 30-31 
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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: Software selection features a nutrition education package aimed atschoolchildren at Key Stage 2 or lower ability pupils. The software ismost likely to be of interest to schoolteachers and is designed to beused on any Acorn using RISC OS 3.1 or later.
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    URL: http://dx.doi.org/10.1108/00346659510103638
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    Organic confusion: sustaining competitive advantage (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 11-14 
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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: Examines marketing orientation in the organic produce sector.Presents results of a consumer survey which indicate that consumers areconfused about the meaning of the term "organic" and thatthe current mechanisms for labelling organic produce are ineffective.Proposes that producers of organic foods should consider consumerresearch and strategic marketing planning as mechanisms for sustaining amarket which has greater potential than is currently realized. Contendsthat for this endeavour to be successful, senior management figures inthe industry must take the lead and initiate this proposed change instrategy.
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    URL: http://dx.doi.org/10.1108/00346659510103584
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    Health and dietary fibre (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 18-22 
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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: Posits that fibre is an essential constituent of the daily diet.Outlines the types of dietary fibre and summarizes some common diseasesassociated with the lack of fibre in the human diet.
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    URL: http://dx.doi.org/10.1108/00346659510076512
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