ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1983.tb01309.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1983.tb01310.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1983.tb01311.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1983.tb01312.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1983.tb01313.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1983.tb01314.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1983.tb01315.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

SummaryFolic acid exists in many different chemical forms in living tissues, and it takes part in a wide variety of biochemical and physiological processes, many of which are, at present, incompletely understood. Recent observations suggest it may fulfil important functions in the brain, as well as in haemopoietic and gastrointestinal tissues, with pathological consequences for subjects who are folate deficient, either through dietary insufficiency, or through drug‐induced or genetically determined increases in requirements.The currently available information about the folate content of foods is unsatisfactory, and the levels may, for technical reasons, have been considerably underestimated. Likewise, the available information about minimum human requirements is incomplete, and it is therefore impossible to accept current recommendations of advisable intakes without reservation. The potential importance of folate status, particularly with regard to early fetal development, renders this subject extremely important, and ripe for reappraisal and reinvestigatio

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1983.tb01316.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

SummaryFor the purposes of this paper, catering activities are classified into three parts: If or profit, 2 at breakeven, 3 subsidised. The second group are mainly canteens and the health service and the third group includes the armed forces and some educational authorities. However, the industry has a poor statistical base and quantitive data are only available for broad characteristics. In 1978 the industry in the UK employed 2.14 million and the industry is labour intensive. Also in 1978 the National Health Service provided 600 million meals and some 3.5 million school meals were prepared a day during school term. Overall, it is estimated that, in 1976, eating out accounted for 12 per cent of expenditure on foods.The newer systems of catering, cook freeze and cook‐chill, are described and the significance of the separation of production from service which these systems make possible are assessed with particular reference to nutrient value at the time of consumption. The most labile nutrients are vitamins C, thiamin and folic acid.The advantages of Fast Foods in encouraging the consumption of nutritious foods are discussed and particular attention is drawn to the potential risk of over consumption of salt, energy and fat and under consumption of folic acid and iron if total diets consist exclusively of specific fast foods.The potential use of institutional catering in an educational role is discussed with particular reference to a trial organised with the Mersey Docks and Harbour Company as part of the Port of Liverpool Heart Health Campaign, where an attempt will be made to decrease the intake of fat and salt and to increase the intake of fibr

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1983.tb01317.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

SummaryIn recent years the hypothesis has gained credence that many ills can be alleviated or eliminated through the regular and daily consumption of wholemeal or brown breads. The classification of different flours and breads is briefly described and the application of the current Bread and Flour Regulations to them is outlined.The nutrient contents of brown, germ and wholemeal breads are summarised and problems relating to the interpretation of analyses of crude fibre and dietary fibre are discussed. Attention is drawn to the variation in composition of samples of wheat from different parts of the cduntry.In 1957, 92.3 per cent of the bread consumed was white. Since then this proportion has declined, in favour of wholemeal and brown breads, to 82.2 per cent in 1981. Although this change, in relative terms, is large, the fact remains that white bread is still dominant. At least part of the reason for this is related to characteristics of the breads themselves. The causes of difference in consumer appeal are described and also the changes in legislation which will be necessary to allow the full exploitation of the results of current research to improve the eating qualities of wholemeal and brown breads.

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1983.tb01318.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY