British Food Journal: Volume 97 Issue 5
Strapline:
An international multi-disciplinary journal for the dissemination of food-related researchTable of contents
Knowledge, attitudes and eating habits of teenagers with respect to salt in their diet
Sadie L. North, Roger J. NealeSecondary school children′s knowledge, attitudes and eating habitstowards dietary salt (NaC1) were measured by self‐completedquestionnaires in schools in Nottinghamshire (East…
Snacking: implications in body composition and energy balance
Sandra Drummond, Terry Kirk, Anne de LooySnacking is commonly regarded by the general public as unhealthy,believing that it is more beneficial to stick to an eating pattern ofthree meals a day. Similarly anyone on a…
Application of the new nutritional consensus to the catering industry
Rob SilverstoneA significant achievement of the past decade has been the emergenceof a consensus on what contributes the optimum dietary intake for thepopulation at large. A research project was…
Prepacked food labelling: past, present and future
Alan TurnerThe historical development in the UK of the labelling of prepackedfood is traced and the evolution of regulatory controls is described, aswell as their nature. The impact of UK…
Radiophobia: will fear of irradiation impede its future in food processing?
Frances R. Jack, David C. W. SandersonIrradiation is an effective means of increasing a food′smicrobiological safety. However, it has not been widely adopted in theUK as a routine process. The major stumbling block is…
ISSN:
0007-070XOnline date, start – end:
1899Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditors:
- Dr Louise Manning
- Dr Robert Hamlin
- Dr Stefano Bresciani
- Prof Michael Carolan
- Dr Alberto Ferraris