Nutrition & Food Science

Hunt, Sandra

1976 Nutrition & Food Science

doi: 10.1108/eb058646

It was during the second world war that the first Indian and Pakistani immigrants began to arrive in Britain most were sailors who deserted their ships and moved inland to work in the Midland factories. By the early 1950s these men had started to send for their kinsmen and fellow villagers in India and Pakistan. A rapid build up of immigration occurred until by 1961 nearly 100,000 Asians were arriving in Britain annually. At this stage only a very small proportion of the immigrants were women. In Bradford the 1961 census revealed that for every Asian woman there were 42 men.

Osner, Robin; Thomas, Susan

1976 Nutrition & Food Science

doi: 10.1108/eb058647

The National Food Survey records of household food purchases and information concerning the dietary pattern of the population, obtained from estimates of total food consumption in the UK showed that the nutritional value of the household diet exceeded the recommended daily intake for the majority of nutrients, at least until the end of 1973. However, it is known that with decreasing family income and increasing family size, average nutrient intake may fall below the recommended daily level for a few nutrients. The National Food Survey gives no indication of how food is distributed within the home, and it has long been recognised that children are a vulnerable group, particularly within larger families 34 or more children on low incomes. The school meal was developed partially as a means of improving the diets of such vulnerable children.

Chapman, Gillian; Mumford, Pamela

1976 Nutrition & Food Science

doi: 10.1108/eb058648

Gillian Chapman and Pamela Mumford of Queen Elizabeth College, London University, suggest economies which can be made while maintaining the nutritive value of the diet, and describe the extra price we must be prepared to pay for palatability.

Lewis, Christopher W.

1976 Nutrition & Food Science

doi: 10.1108/eb058649

Over the last twenty years many new substances have been developed as potential foods for man. Although the raw materials from which these novel foods are made may cost next to nothing, what is the energy cost of the processing which changes the basic ingredient into acceptable food

Sharman, Ivan M.

1976 Nutrition & Food Science

doi: 10.1108/eb058650

When a solution of cane sugar sucrose is warmed with dilute acids it is rapidly hydrolysed to a mixture of two simpler sugars viz. glucose and fructose. Glucose resembles cane sugar in being a dextrorotary compound, but fructose is so strongly laevorotary that the equimolecular mixture of glucose and fructose obtained by hydrolysis rotates the plane of polarization to the left. For this reason the above process is known as the inversion of cane sugar and the mixture of glucose and fructose so obtained as invert sugar. The breakdown of sucrose in this way will be better understood by referring to Figure 1.

Blake, Douglas

1976 Nutrition & Food Science

doi: 10.1108/eb058651

In earlier days sharing your salt with someone meant sharing your freindship, and the spilling of salt was taken as a sign that the friendship was going to end. However, salt has long been used as a protection against evil, and the throwing of salt over the shoulder cancels the evil effect of upsetting the salt.

1976 Nutrition & Food Science

doi: 10.1108/eb058652

1. What guidelines would you offer a Muslim, Hindu and Sikh having to choose a meal from typical English foods without breaking their religious food laws Which protein rich foods would be permitted to each of these groups