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UK sales of olive oil increased by 15 per cent in real terms between 1986 and 1992. As part of a programme of research investigating the diffusion of the Mediterranean diet in the UK, investigates the reasons behind this rapid acceptance of olive oil in British kitchens through a study of...
Coronary heart disease is a serious problem in New Zealand. Diet and health guidelines for the public have been published, but levels of awareness of health recommendations vary. Some New Zealanders may lack knowledge about foods and food components. This national survey (1,500 people)...
Education of food industry personnel in hygiene matters has been recommended as a means of improving food handling practices and thus the safety of food. Provision has been made within the Food Safety Act 1990 for the making of regulations to specify the nature and extent of such training. There...
Explores the relationship between mothers′ purchase of perceived healthy foods, packaging characteristics, and the childrens “pester power” in obtaining attractive or appealing packaging. The results suggest mothers will not buy perceived healthy foods if the packaging is not acceptable....
Discusses research recently carried out by Delyn BC and the Audit Commission in its search for performance indicators for the environmental health food safety function, and how this can facilitate improved analysis of “Hazard” and “Risk Management” performance in food premises. Analysis has been...
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