Objective: To extend findings from experimental price elasticity studies by examining these effects in a field setting and identifying gender differences in purchasing behaviour in response to variations in the cost of lower energy-dense (ED) and higher ED foods. Setting: Data were collected from low- and median-income male and female grocery…

This article focuses on the characteristics of the nutritional background of the American public. Issues and recommendations are presented that are intended to describe the goals and target groups for nutrition education in the 1980s. (SA)

Food irradiation has been studied for years, but now with new Food and Drug Administration (FDA) approval of low-dose radiation, it may become a popular method to retard food spoilage. Radiolytic products, feeding studies, and nuclear issues are among the areas addressed. (JN)

Briefly describes the diets of Southeast Asians in their homelands and of refugees in America, their nutritional status, and ways nutritionists can help. (CT)

This report focuses on food costs for 1985. Some of the information included in the report includes an analysis of food cost trends, percentages of the food dollar that goes to the farmer, and how much of the food dollar goes to food processors and marketers. Some of the highlights of the study are the following: (1) food prices rose slowly in…

Discusses how to be healthy through one's diet. Lists 20 nutrients necessary for one's well being and explains role of each nutrient. Describes how nutrients complement one another and asserts that the right combination of nutrients can sometimes substitute for medication. Also lists 20 diagnostic categories of problems and suggests nutrients to…

Discusses issues to consider when investigating behavioral effect of foods, including idiosyncratic response to particular food, necessity of identifying individual sensitive to food being studied, necessity of including washout phase, consideration of withdrawal effects, assessment of change, dietary challenge, and time parameter necessary for…

Discusses the availability of proteins, carbohydrates, lipids, vitamins, and minerals in processed food. (JN)

Discusses effects of thermal processing on proteins, focusing on (1) the Maillard reaction; (2) heat denaturation of proteins; (3) aggregation, precipitation, gelation, and degradation; and (4) other thermally induced protein reactions. Also discusses effects of thermal processing on muscle foods, egg proteins, fruits and vegetables, and cereal…

Presents seven dietary guidelines on ways to reduce the risk of contracting cancer, discussing scientific evidence supporting the guidelines. Includes a list of foods indicating possible role in cancer, sources, recommendations related to amount/frequency of intake, and hazards of megadoses. Foods cited include fats, vitamins, alcohol, caffeine,…

Part 1 of this evaluation of dietary supplements and health aids (SE 533 788) focused on various therapeutic claims made for vitamins and minerals. This part examines health-promoting claims made for selected macronutrients and fiber. Macronutrients examined include selected proteins, amino acids, enzymes, carbohydrates, and lipids. (JN)

Describes 16 mutagens/carcinogens found in plant food and coffee as well as several anticarcinogens also found in such food. Speculates on relevant biochemical mechanisms, particularly the role of oxygen radicals and their inhibitors in the fat/cancer relationship, promotion, anticarcinogenesis, and aging. (JN)

A conference on whether food and nutrients affect human behavior was held on November 9, 1982 at the Massachusetts Institute of Technology. Various research studies on this topic are reviewed, including the effects of food on brain biochemistry (particularly sleep) and effects of tryptophane as a pain reducer. (JN)

The article discusses the sources and preparation of many of the foods and medicines used by California's Chilula Indians. It notes the specific uses of 34 roots, herbs, and vegetables, giving both the Latin and common names for all and illustrations for some. Includes "menus" for Chilula meals. (SB)

Discusses the physics behind making ice cream in a hand-cranked ice cream maker. Ingredients in the maker are cooled and hardened by a bath of ice, water, and rock salt. Several experiments to investigate the variables involved in preparing the ice cream (and related desserts) are included. (JN)