ISSN 0141-9684 (Print); ISSN 1471-9827 (Online)
Dodgy degrees put the public at risk
Oily fish: still on the menu!
Glycaemic index: what's the story?
Theobald, H. E.
Fortified foods: friend or foe?
Nugent, A. P.; McKevith, B.
Dietary factors and the risk of endometriosis
Associations between weight status, physical activity, and consumption of biscuits, cakes and confectionery among young people in Britain
Gibson, S.; Lambert, J.; Neate, D.
Fetal origins of adult disease: tracing and recruitment of offspring whose mothers participated in a trial of nutritional supplementation during pregnancy – the Sorrento experience
Tang, L. P.; Macleod, J. A.; Hobbs, F. D. R.; Wharton, B. A.; Smith, G. Davey; Stewart, P. M.
Taste the difference, make the difference: the role of a public health nutritionist in the UK food retail industry and a rural community in Zambia
Foods derived from animals: the impact of animal nutrition on their nutritive value and ability to sustain long-term health
Givens, D. I.; Shingfield, K. J.
Successful ways to modify food choice: lessons from the literature
Buttriss, J.; Stanner, S.; McKevith, B.; Nugent, A. P; Kelly, C.; Phillips, F.; Theobald, H. E.
Estimates of food consumption and energy and nutrition intakes in the UK 2002/03: results from the latest Expenditure and Food Survey
Marriott, H.; Buttriss, J.
At Least Five a Week– a summary of the report from the Chief Medical Officer on physical activity
Probiotics: health benefits for the over 50s
Folate from food: four is enough . . . choosing right
Nutrition, cognition, and Alzheimer’s
Nutritional Aspects of Bone Health
Plant Based Nutrition and Health
Diet and Human Immune Function
Foods that Harm, Foods that Heal