Ecology of Food and Nutrition

The Contribution of Subsistence Foods to the Total Diet of Alaska Natives in 13 Rural Communities
pp. 1-26(26)
Authors: Ballew, Carol; Ross Tzilkowski, Angela; Hamrick, Kari; Nobmann, Elizabeth

Preparation Techniques and Nutritive Value of Fermented Foods From the Khasi Tribes of Meghalaya
pp. 27-38(12)
Authors: Agrahar-Murugkar, D.; Subbulakshmi, G.

Socioeconomic Factors and Consumption of Artificially Colored Foods Among 5- to 14-Year-Old Children in Kuwait
pp. 39-52(14)
Authors: Husain, Adnan; Sawaya, Wajih; Al-Awadhi, Fawzia; Al-Hamad, Nawal; Al-Sumaie, Mona; Al-Shami, Entesar; Al-Raqwa, Muntaha

Consumption of Cereal Flour in a Malaysian Population: Flour Fortification to Prevent Neural Tube Defect May Be Feasible in a Rice-Eating Country
pp. 53-60(8)
Authors: Ho, Jacqueline; Vyveganathan, Lavitha; Sekaran, Jayaseelan