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This volume brings together for the first time a collection of essays, based on original research, which focus on the history of nutrition science in Britain. Each chapter considers a different episode in the development and application of nutritional knowledge during the twentieth century. The topics covered include: the chewing cult of Horace Fletcher, dietetic education, the popularization of milk, the Dunn Nutritional Laboratory, and wartime involvement in policy making. The selection of essays in Nutrition in Britain provide valuable new insights into the social processes involved in the production and application of scientific knowledge of nutrition. This book will be fascinating reading to historians of science or medicine, as well as to medical sociologists, nutritionists, home economists, health educators, food activists and anyone with a professional or general interest in food and nutrition.
This volume brings together for the first time a collection of essays, based on original research, which focus on the history of nutrition science in Britain. Each chapter considers a different episode in the development and application of nutritional knowledge during the twentieth century. The topics covered include: the chewing cult of Horace Fletcher, dietetic education, the popularization of milk, the Dunn Nutritional Laboratory, and wartime involvement in policy making. The selection of essays in Nutrition in Britain provide valuable new insights into the social processes involved in the production and application of scientific knowledge of nutrition. This book will be fascinating reading to historians of science or medicine, as well as to medical sociologists, nutritionists, home economists, health educators, food activists and anyone with a professional or general interest in food and nutrition.
This volume brings together for the first time a collection of essays, based on original research, which focus on the history of nutrition science in Britain. Each chapter considers a different episode in the development and application of nutritional knowledge during the twentieth century. The topics covered include: the chewing cult of Horace Fletcher, dietetic education, the popularization of milk, the Dunn Nutritional Laboratory, and wartime involvement in policy making. The selection of essays in Nutrition in Britain provide valuable new insights into the social processes involved in the production and application of scientific knowledge of nutrition. This book will be fascinating reading to historians of science or medicine, as well as to medical sociologists, nutritionists, home economists, health educators, food activists and anyone with a professional or general interest in food and nutrition.
Report of the British Nutrition Foundation’s Task Force Chairman of the Task Force: Professor Malcolm Jackson, University of Liverpool Plants: Diet and Health is an extremely timely publication comprising the comprehensive and authoritative independent report of the British Nutrition Foundation’s Task Force concentrating on bioactive substances and antioxidant nutrients in plant foods. The book focuses on the present state of knowledge and the effect on good health through the intake of these substances in an appropriate diet, looking in detail at any possible protection afforded the body by these substances - against chronic disorders, particularly cancer and cardiovascular disease. This landmark publication includes chapters covering the classification, mechanisms of action and bioavailability of bioactive substances in plants, as well as in-depth coverage of the major plant foods: fruit, vegetables, cereals, nuts and pulses. Important chapters also cover the influence of the gut microflora, the effect of agronomy, storage, preservation, processing and cooking on bioactive substances, and the public health nutrition implications of all the issues raised. The final sections of the book cover the conclusions of the Task Force and the important recommendations made, which should be considered by all those involved in this area. There is also a questions and answers chapter covering topical media issues. Plants: Diet and Health provides essential core information for a wide range of health professionals, including dietitians, nutritionists, general and family practitioners and community nurses (e.g. school nurses, practice nurses and health visitors). Personnel in the food industry responsible for product development, production and packaging will find this landmark publication to be an extremely valuable reference, as will all those involved in the production of dietary supplements in the food and pharmaceutical industries. Lecturers, undergraduates, postgraduates and postdoctoral researchers in nutrition, dietetics, plant sciences, biochemistry, food science and food technology, public health, pharmacy, pharmacology and medicine will also find this book to be of great value in their work.
The Nutritional Wellbeing of the British Population by Great Britain. Scientific Advisory Committee on Nutrition Pdf
This report summarises the analysis of the results of the British National Diet Surveys. The aim of these nationwide surveys, undertaken at regular intervals across a representative sample of the British population, is to review the nutritional status of the British population; identify specific health outcomes where the population failed to meet dietary recommendations and to identify any specific groups at risk. This report also provides practical proposals for improvement where sections of the population has been shown to consume a poor diet. Special attention is paid to health outcomes not currently the focus of governmental policy. There is no single analytical technique that can provide a definitive picture of diet and nutritional status in the British population. The analyses presented in this report use a range of appropriate analytical techniques to draw out general patterns in the diet and nutrition of the population. This report is presented in two sections: Section 1: The nutritional health of the British population; Section 2: Analysis of the micronutrient intake and status of British adults.
The Dietary and Nutritional Survey of British Adults by Janet Gregory,Great Britain. Office of Population Censuses and Surveys. Social Survey Division Pdf
Recent years have seen a change in the eating habits of British adults, and an increasing awareness of the need for a healthier lifestyle. Building on this, the text provides a detailed survey on current dietary behaviour and on the nutritional status of the adult population in the UK.
In 1842, the average life expectancy for a labourer in Liverpool was just 15 years. The condition of public health in Britain during the nineteenth century from poor sanitation, housing and nutrition resulted in repeated outbreaks of typhus and cholera and prompted the government to usher in an era of welfare and state intervention to improve the health of the nation.The establishment of the National Training School of Cookery in London in 1873 was part of this wave of reform. The school trained cookery teachers to be instructors in schools, hospitals and the armed services, replacing the nineteenth-century laissez-faire attitude to nutrition and forcing health and diet to become public issues. Here Yuriko Akiyama reveals for the first time how cookery came to be seen as an important part of medical care and diet, revolutionising the nation's health. She assesses the practical impact of nutrition in hospitals, schools and the military and explores the many challenges and struggles faced by those who undertook work to educate the nation in the complex areas of sanitation, medicine, food supply and general habits.
Author : Derek J. Oddy,Derek S. Miller Publisher : Taylor & Francis Page : 235 pages File Size : 49,6 Mb Release : 1976-01-01 Category : Diet ISBN : 0874718031
Author : British Nutrition Foundation Publisher : John Wiley & Sons Page : 401 pages File Size : 42,8 Mb Release : 2008-04-15 Category : Medical ISBN : 9781405143486
Cardiovascular Disease by British Nutrition Foundation Pdf
This important and timely book comprises the comprehensive andauthoritative independent report of the British NutritionFoundation Task Force on the link between emerging aspects of dietand cardiovascular disease, a major cause of early death anddisability. Written by leading experts in the area, Cardiovascular Disease:Diet, Nutrition and Emerging Risk Factors looks further than thewell recognised factors such as high blood cholesterol and smokingto identify and explore more subtle markers of risk. Chapters include coverage of novel lipid factors, vascularfunction, clotting factors, inflammatory factors, oxidative stressand homocysteine and early origins of adult disease. The impact ofobesity, insulin resistance, genetic predisposition and factorsrelated to adipose tissue are also addressed. Of vital use to awide range of health professionals this cutting-edge book providesthe reader with: * core information for health professionals as well as thoseinvolved in food formulation in the food industry * a dedicated question and answer chapter * important conclusions and recommendations with 'take-homemessages' Dietitians, nutritionists, general and family practitioners,cardiologists, cardiovascular specialists, community nurses,personnel in the food industry involved in product formulation,production, labelling of packaging and marketing will find this avaluable reference. Lecturers, undergraduates and postgraduates innutrition, dietetics, food science and medicine; libraries in allresearch establishments, commercial organisations, medical schoolsand universities where these subjects are studied or taught willalso find this an important addition to their shelves.
