Nutrition & Food Science: Volume 90 Issue 2

PACKAGING TO KEEP PRODUCE FRESH

After harvest or removal from controlled atmosphere storage, ripening changes, particularly yellowing of the skin and softening of the flesh, may adversely affect the quality of…

HOSPITAL CATERING

Michael Kipps, Victor Middleton

With food wastage in many hospitals estimated at up to 30% of the costs of the service, most of it plate waste, there has to be every incentive to do better. It is impossible to…

SOLUBLE FIBRE

Ian T. Johnson, Elizabeth Lund

Although there are welcome signs that mortality from coronary heart disease is declining, both in the United States and more recently in Britain, the condition remains a major…

GRUB TO EAT

Harry Ardeshir

Why is it that in the west a dish of cockles may be eaten with relish but a dish of locust larvae would be greeted with horror and disgust? asks Harry Ardeshir

MAKING WAVES

The British Nutrition Foundation makes some pertinent comments on popular views of two topical food processes and calls for more effective consumer education

LOW INCOME AND HEALTHY EATING

A new report published by the Health Education Authority gives a detailed insight into why people on low incomes often have an unhealthy diet. The report describes group…

WHAT DOCTORS KNOW ABOUT NUTRITION

Two recently published surveys set out to discover doctors' awareness of nutrition, how up to date they are in their views, their sources of information and the importance they…

FOOD FOR THOUGHT

A new exhibition at the Science Museum in London will be of special interest to schools with pupils of seven to eleven years of age

LEAD INTAKES

The intake of lead in most people's diets has decreased considerably and is well within international limits, says a report published recently by the Ministry of Agriculture…