Nutrition & Food Science: Volume 74 Issue 4

An anthropology lesson in food

Joyce Doughty

Anthropology is the science of man and it is a study not only of what man looks like but how he behaves. It is customary to divide the subject into physical anthropology, which…

Slimming in a group

Sally R. Parsonage

Much publicity has been given to the health risks associated with being overweight, and the rising incidence of obesity has been the concern of the medical profession over the…

Summary of the recently published report on: Diet and coronary heart disease

Margaret Russell

The effect of diet on coronary heart disease has been the subject of much research and controversy in recent years. In 1970 a panel was set up by the Committee on Medical Aspects…

Teach‐in no.9: FOOD ACCEPTABILITY

Henry B. Heath

The body has constant need for energy in much the same way as any piece of complicated machinery and yet the process of providing this energy in the form of food involves far more…

One man's meat

R.H.J. Watson

Both the dietitian and the food manufacturer have realised that food acceptability is just as important as nutrient content. It will therefore be useful to look at some of the…

Folate Metabolism

I. Chanarin

Folic acid is one of a group of vitamins essential for normal growth and for maintenance of normal health. Man is totally unable to synthesize this material and is dependent on…

TRENDS IN FOOD PACKAGING part 2

F.A. Paine

Since 1970 there has been a distinct drop in the tonnage used for paper wrappings and this is attributed to competition from foils, laminates and plastics materials, particularly…

HEALTH FOOD FORUM

Ian Morton, Vincent Marks, Maurice Hanssen, W. Nevett, Dorothy Hollingsworth

Dorothy Hollingsworth opened the session by inviting the four panel members to give a short talk on their own personal view on the status of food today.