Table of contents
WHAT'S NEW IN FOOD TECHNOLOGY?
James G. BrennanDrying of food for the purpose of preservation is by no means a modern idea. Although its origins are not clear it is known that for many thousands of years man has used sun‐dried…
VEGETARIANISM—a clinician's view
J.W.T. Dickerson, F.R. EllisIn Western countries people adopt a vegetarian or vegan diet for a variety of reasons, and though their numbers appear to be increasing, vegetarians and vegans are a minority of…
Diagnosis of food allergy
A.M. DenmanFood allergy can rarely be diagnosed by laboratory methods alone. The best approach is one which combines clinical observations with attempts to confirm the diagnosis by…
COMPULSIVE EATING
Ray HodgsonI was recently asked to see a woman suffering from compulsive eating, a problem of sufficient severity to warrant admission to a mental hospital. Frequently the clinical…
Dietitians at work‐at home
Jill LeslieFor the dietitian community health work means promoting health and helping to prevent disease by working with other people in the health and educational fields. The involvement of…
‐and abroad
Michele MorrisWhen my husband and I first came to Kenya during the middle of last year I was convinced that my experience and specialist knowledge of nutrition would be of great value to the…
A language for learning nutrition
Marjorie CayThe Bullock Report on literacy was, as readers will know, called 'A Language for Life'. Amongst other things it stressed that specialist teachers have a contribution to make to…
ISSN:
0034-6659e-ISSN:
1758-6917ISSN-L:
0034-6659Online date, start – end:
1971Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Dr Vijay Ganji