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Publisher: Blackwell Publishing

Volume 30, Number 1, March 2005
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Above the salt
pp. 1-1(1)

Tea drinking prevents memory loss?
pp. 2-5(4)
Author: C. Williamson

Nutrition and epigenetics – how the genome learns from experience
pp. 6-12(7)
Author: J. C. Mathers

Nutritional aspects of oilseeds
pp. 13-26(14)
Author: B. McKevith

Health properties of resistant starch
pp. 27-54(28)
Author: A. P. Nugent

Salt – its role in meat products and the industry's action plan to reduce it
pp. 55-61(7)
Authors: K. Matthews; M. Strong

Salt and health: the CASH and BPA perspective
pp. 62-69(8)
Authors: P. A. Gilbert; G. Heiser

A review of the Public Health White Paper – Choosing Health: making healthy choices easier
pp. 70-75(6)
Authors: R. K. Foster; J. Buttriss

A review of the Food Standards Agency's Optimal Nutrition Research Programme (N05)
pp. 76-84(9)
Author: M. Ashwell

Healthy eating at school: a European forum
pp. 85-93(9)
Authors: I. Young; F. A. de Boer; B. E. Mikkelsen; V. B. Rasmussen

Breastfeeding: early influences on later health
pp. 94-102(9)
Authors: S. Stanner; E. Smith

Designs on nutrition
pp. 103-105(3)
Author: R. Ballam

Highlights of ‘early nutrition and its later consequences’
pp. 106-107(2)
Author: M. Ashwell

‘L’ is for Labels. How to Read between the Lines on Food Packaging
pp. 108-109(2)

BNF Notices
pp. 110-110(1)

Conference diary
pp. 111-112(2)

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