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You searched for: Journal Nutrition and food science Remove constraint Journal: Nutrition and food science Publication Year 2003 Remove constraint Publication Year: 2003 Source 2003 v.33 no.5 Remove constraint Source: 2003 v.33 no.5
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1. A comparative study on the synthetic food colours usage in foods procured from urban and rural areas of Hyderabad

Author:
Rao, Pratimo; Bhat, Ramesh V.
Source:
Nutrition and food science 2003 v.33 no.5 pp. 230-234
ISSN:
0034-6659
Subject:
Food and Agriculture Organization; World Health Organization; adulterated products; erythrosine; food additives; food law; foods; rural areas; India
Abstract:
... A study was carried out to find the type and level of food colours added to various foods in the city of Hyderabad and rural areas around Hyderabad. The majority of foods from both urban and rural areas contained permitted colours while some foods sold at kiosks contained non-permitted colours. The majority of the foods were found to contain colours exceeding the statutory limits. Of the eight syn ...
DOI:
10.1108/00346650310499758

2. A need for healthy canteens in secondary schools in Mauritius

Author:
Subratty, A.H.; Sun, M. Chan; Kassean, H.K.
Source:
Nutrition and food science 2003 v.33 no.5 pp. 208-212
ISSN:
0034-6659
Subject:
cooking; food quality; foods; hygiene; people; school food service; secondary education; urban areas; Mauritius
Abstract:
... The present work focuses on the assessment of the level of hygiene practices among people involved in the preparation, cooking and serving of foods as well as the quality of foods offered for sale in secondary school canteens in four different urban areas in Mauritius. ...
DOI:
10.1108/00346650310499721

3. Campylobacter jejuni and the human food chain: a possible source

Author:
Mills, Anna; Phillips, Carol A.
Source:
Nutrition and food science 2003 v.33 no.5 pp. 197-202
ISSN:
0034-6659
Subject:
Campylobacter jejuni; cooking; cross contamination; digestive tract; feeds; flocks; foodborne illness; herds; human food chain; humans; poultry; raw meat; England; Wales
Abstract:
... Campylobacter spp. is the single most common cause of food-borne illness in England and Wales and worldwide. Raw meat (particularly poultry) is commonly contaminated with the organism. Insufficient cooking and/or proper storage or cross contamination to foods not subsequently cooked are the main means by which humans become infected. The organism enters the human food chain because of its prevalen ...
DOI:
10.1108/00346650310499703

4. Elemental distribution in summer fruits of Pakistan

Author:
Zahoor, A.; Jaffar, M.; Saqib, M.
Source:
Nutrition and food science 2003 v.33 no.5 pp. 203-207
ISSN:
0034-6659
Subject:
World Health Organization; cadmium; calcium; chromium; fruits; iron; lead; magnesium; nickel; sodium; summer; zinc; Pakistan
Abstract:
... Levels of the selected major and minor elements (Na, K, Ca, Mg, Ni, Cr, Cd, Pb, Zn and Fe) in 11 summer fruits grown in Pakistan were estimated by the flame AAS method based on HNO3/HClO4 wet-digestion method. The metal concentrations are expressed as X for triplicate sub-samples with a standard deviation of +/-1.0-1.5 per cent. Of all the minor elements analyzed, Fe was found to be the dominant m ...
DOI:
10.1108/00346650310499712

5. Food taboos and their nutritional implications on developing nations like Nigeria – a review

Author:
Onuroah, C.E.; Ayo, J.A.
Source:
Nutrition and food science 2003 v.33 no.5 pp. 235-240
ISSN:
0034-6659
Subject:
children; developing countries; eating habits; elderly; foods; foodways; nutritional status; pregnant women; Nigeria
Abstract:
... This paper examined briefly the background to food taboos and food habits. These food taboos and habits have great impact on the health of the Nigerian community. Sometimes, the taboos continue even among the educated members of the society. Most of the foods tabooed in Nigeria work against the least privileged and immunocompromised, i.e. women, pregnant women, children and the elderly. These grou ...
DOI:
10.1108/00346650310499767

6. Getting the balance right: an evaluation

Author:
Hunt, Paula; Poulter, Jenny; Strong, Maureen
Source:
Nutrition and food science 2003 v.33 no.5 pp. 191-196
ISSN:
0034-6659
Subject:
healthy diet; meat; minorities (people); models; nationalities and ethnic groups; nutrition education; qualitative analysis; quantitative analysis; teachers
Abstract:
... The British Meat Nutrition Education Service has updated its food guide "Getting the balance right" (GBR). Qualitative research to explore the use, perceived suitability and effectiveness of the new GBR posters and supporting booklet suggests it has been very well received by nutrition educators in the field. The GBR graphic was unanimously preferred to the Food Standards Agency’s "Balance of good ...
DOI:
10.1108/00346650310499695

7. Opportunities and constraints in the functional food market

Author:
Gray, Jennifer; Armstrong, Gillian; Farley, Heather
Source:
Nutrition and food science 2003 v.33 no.5 pp. 213-218
ISSN:
0034-6659
Subject:
consumer demand; consumer satisfaction; food choices; functional foods; market development
Abstract:
... Reviews the main food choice trends driving consumer demand for functional foods and the constraints limiting market development. Considers previous research activity in the functional food arena and subsequently identifies paramount research priorities that may facilitate the development of products that will help satisfy consumer demands for convenience, health and sensory pleasure. ...
DOI:
10.1108/00346650310499730

8. Risk reduction: an insight from the UK poultry industry

Author:
Yeung, Ruth M.W.; Yee, Wallace M.S.
Source:
Nutrition and food science 2003 v.33 no.5 pp. 219-229
ISSN:
0034-6659
Subject:
consumer attitudes; food safety; poultry industry; quality control; risk perception; risk reduction; surveys; uncertainty; United Kingdom
Abstract:
... Consumer perception of a harmful and hazardous food risk and the strategies to reduce the exposure to such a risk are examined. A survey of 172 respondents confirmed the perceived risk theory and risk reducing strategies commonly used for the downside risk, and that expectations of negative utility are relevant to understand consumer perception of food safety risk. This study also shows that consu ...
DOI:
10.1108/00346650310499749