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Notes that vitamin K has long been known to be required for blood clotting, and more recent evidence suggests a role in bone mineralization, atherosclerosis, and apoptosis. Guidelines for vitamin K intake were set in 1991; however, the food compositional data and intake levels in the UK were not known and, as such, no dietary reference values were set. Since then, work in the field has progressed enormously, with a provisional food composition database being developed, both in the UK and USA, and a healthy population reference plasma range for K₁ has been established in the UK in parallel with detailed estimates of K₁ intake. Plasma K₁ and the proportion of undercarboxylated prothrombin and osteocalcin have been identified as sensitive functional markers of vitamin K status. Current work on aspects of vitamin K and bone health in the elderly will further assist with the setting of dietary reference values for the future.

Discusses the factors shaping Scottish children’s perceptions of vegetables as a means of explaining their low vegetable consumption. Examines the impact that sensory factors, the child’s family and eating experiences, and environmental factors (i.e. socio‐economic factors/income, culture, eating patterns and advertising) have on children’s vegetable consumption. Additionally, makes suggestions for strategies to overcome some of these factors which affect children’s low consumption of vegetables.

Every seaport with foreign‐going shiping trade has always had its “foreign” quarters; every large city hat had its Oriental traders and services, eg., Chinese laundries, Indian restaurants, Italian restaurants, greengrocers, ice cream and biscuit manufacturers; all of which has meant that foreign foods were not unknown to food inspectors and the general public in its discerning quest for exotic food dishes. It was then largely a matter of stores specially stocking these foods for their few users. Now it is no longer the coming and going of the foreign seaman, the isolated laundry, restaurant, but large tightly knit communities of what have come to be known as the “ethnic minorities”, from the large scale immigration of coloured peoples from the old Empire countries, who have brought their families, industry and above all their food and eating habits with them. Feeding the ethnic minorities has become a large and expanding area within the food industry. There are cities in which large areas have been virtually taken over by the immigrant.

Opens by identifying fruit and vegetable consumption differences between socio‐economic groups in Britain. Goes on to outline current understanding of antioxidants and the role they have in preventing or stemming disease processes. Explores factors which determine consumption of fruit and vegetables across all social groups, before considering in detail the impact of inadequate income. Considers the relationship between smoking, low income and fruit and vegetable consumption and notes that despite increased antioxidant requirements smokers on low income exhibit lower levels of consumption. Rejects the notion that such purchasing patterns are irrational in the circumstances and concludes that a national healthy diet policy, particularly one which increases the consumption of fruit and vegetables, cannot be dissociated from social protection.