Malnutrition among the elderlyKemm, John
doi: 10.1108/eb058804pmid: N/A
Classical nutritional deficiency diseases are exceedingly rare in the elderly in this country, while other diseases such as ischaemic heart disease, respiratory disease, arthritis, cerebro vascular accidents strokes and dementia are very common. Why then are doctors concerned about the nutritional state of the elderly in this country The answer is twofold first, because there remains a strong suspicion that suboptimal nutrition while not being sufficiently severe to cause overt deficiency disease frequently contributes to ill health in the elderly and second, because while many of the diseases to which the elderly are subject are difficult to treat, nutritional deficiency is simple and cheap to correct.
FOOD and MIGRAINEGrant, Ellen C.G.
doi: 10.1108/eb058805pmid: N/A
Regular migraine attacks are a curse, an agony suffered once a week, or even more often, by countless thousands of people. Certain foods are known to trigger off attacks in some individuals, but food may be a more common cause of migraine than previously recognised
Temperature and heat changes during cookingCollison, Roger
doi: 10.1108/eb058806pmid: N/A
During cooking, a complex series of physical and chemical changes takes place. These vary according to the commodity and cooking method but may include changes in moisture, fat content, flavour, texture, colour and nutrient composition. These changes depend on the temperature time relation within the food, and this in turn depends on the transfer of heat to the food and within the food. Research into this topic has been carried out in the Department of Catering Studies, Huddersfield Polytechnic for some years. A series of papers have been or are about to be published, and in this article Roger Collison, brings together the results of this work.
Microwaves and meatdoi: 10.1108/eb058807pmid: N/A
Microwave cookers have introduced a new concept in cooking. Especially when used in conjunction with the domestic freezer, the microwave oven cuts food preparation time, physical effort and fuel costs to a bare minimum. The Meat Promotion Executive has recently produced some useful information about cooking meat in a microwave cooker. But before opeating the cooker, it is important to know how this new method of cooking differs from the more conventional way.
The Superdiet ComputerGamble, Paul; Gentry, Roger; Kipps, Michael
doi: 10.1108/eb058808pmid: N/A
Recognising a problem of calculation. Anyone who has had to analyse a diet using the data from food composition tables, will know that by far the most time in the project was spent on tedious arithmetic, rather than the principles of nutrition or dietetics. Such analyses form a necessary part of many student courses at colleges and universities involving a serious study of food and its consumption by human beings. In the authors' experience such subject areas as home economics, hotel, catering and institutional management, nutrition, dietetics and food science may all require an analytical evaluation of foods, menus or diets in relation to those who may consume them. It is therefore possible that workers in all these fields would find the use of a computer in such analyses an invaluable tool.
50 years of frozen foodsdoi: 10.1108/eb058809pmid: N/A
Older readers may remember the time when peas were vegetables that you ate for only a few short weeks in the summer, and really fresh fish was one of the joys of living, or holidaying, in a seaside town. Younger readers may never have podded garden peas before cooking them, and although they may appreciate the wide variety of excellent frozen fish available, they may never have seen the traditional display of the old fashioned fish monger. These facts make us realise how much frozen foods have changed our lives.