Nutrition & Food Science: Volume 88 Issue 2

EARLY YEARS AT THE DUNN

Alison Paul, Thomas Moore, Ivan M Sharman

In 1987 the Medical Research Council's Dunn Nutrition Unit celebrated its Diamond Jubilee.1 What was the background to the Council setting up a Nutrition research establishment in…

MEAT SPECIATION

Meat speciation is the identification of the species from which the meat has originated. Once meat has been removed from the carcass it is not always easy to visually identify the…

DEVELOPING HEALTHIER DESSERTS

Kay Backham, Ann West

A recent project in the Catering Studies Department at Huddersfield Polytechnic demonstrates how a schematic approach can be applied to the development of healther recipes for…

THERE'S NO ACCOUNTING FOR TASTE:OR IS THERE?

Harry Ardeshir

The palatability of food is to a considerable extent governed by its aesthetic or sensory qualities, namely appearance, aroma, texture and flavour. Recently, many innovative foods…

MODERN PRISON DIETS

Michael Kipps, James Thompson, Alastair Thomson

Revised dietary scales shown in Table 1, were introduced in November 1985 and they are not radically different from their predecessors. However, analysis reveals a numbers of…

FOOD INTOLERANCE

In response to the widespread public concern about ‘allergic’ reactions to certain foods and food ingredients, especially those in processed foods, the Ministry of Agriculture…

VITAMIN C REQUIREMENTS

Caroline Austin

Why is the Indian fruit‐eating bat like a human being? asks Caroline Austin. Because they are both incapable of synthesising vitamin C! The disability is the result of some…

RDAs UNDER REVIEW

In view of the latest research in the international field of nutrition, there is considerable debate about the need to revise daily recommended allowances of energy and nutrients