Nutrition Bulletin

More than a grain of evidence but effective communication is key
pp. 75-76(2)

Vitamin D, sunlight and cancer
pp. 77-80(4)
Author: Williamson, C. S.

What, no crisps? Extending food-based standards for school lunches to other school food
pp. 81-83(3)
Author: Denny, A.

Stop, think, go? – are signposting labelling schemes the way forward?
pp. 84-87(4)
Author: Denny, A.

Nutrition for a longer life
pp. 88-92(5)
Author: Kirkwood, T. B. L.

Conjugated linoleic acid and human health-related outcomes
pp. 93-99(7)
Authors: Yaqoob, P.; Tricon, S.; Williams, C. M.; Grimble, R. F.; Burdge, G. C.; Calder, P. C.

How university students evaluate the grammatical style of nutrition messages?
pp. 100-103(4)
Author: Unusan, N.

Very long chain n-3 polyunsaturated fatty acids in the food chain in the UK and the potential of animal-derived foods to increase intake
pp. 104-110(7)
Authors: Givens, D. I.; Gibbs, R. A.

Obesity and type 2 diabetes
pp. 111-114(4)
Author: Waine, C.

A review of the effectiveness of aspartame in helping with weight control
pp. 115-128(14)
Authors: de la Hunty, A.; Gibson, S.; Ashwell, M.

Whole grains uncovered
pp. 129-137(9)
Authors: Seal, C. J.; Jones, A. R.; Whitney, A. D.

A six-country European survey on consumer attitudes to the metabolic syndrome, genetics in nutrition and potential agro-food technologies: questionnaire design methodology
pp. 138-144(7)
Authors: de Almeida, M. D. V.; Pinhão, S.; Stewart-Knox, B.; Parr, H. J.; Gibney, M. J.

Improving health by exploiting bioactivity of European grains: HEALTHGRAIN
pp. 145-149(5)
Author: Richardson, D. P.

6th international symposium on the role of soy in preventing and treating chronic disease
pp. 150-159(10)
Author: Sadler, M. J.

Nutrition for Life – The Definitive Guide to Eating Well for Good Health
pp. 160-161(2)

Raw Materials and Ingredients in Food Processing
pp. 162-162(1)

The Diabetes Guide
pp. 163-164(2)

BNF Notices
pp. 165-165(1)

Conference Diary
pp. 166-167(2)