Category Archives: Chapters

Eating the Emotion: How we use food to change our mood.


This chapter will cover the often-complex relationship human beings have with food. In the last 30 years or so we have seen a huge rise in food related disorders ranging from anorexia and bulimia to compulsive over-eating. More insidious has been the rise of those who are not considered to [...]

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Factors affecting the development of food allergy


Allergy to food is a common problem affecting up to 1 in 20 children and 1 in 30 adults. It causes a great deal of anxiety, and interference in daily activities especially shopping and mealtimes. This Chapter in the ‘Thought for Food’ book will address what food allergy is, which [...]

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GM and other advanced technologies for food improvement: scientific and social implications


Over the past century the global human population has more than trebled and most people now live in cites that are remote from farming areas, both physically and psychologically. This has necessitated a revolution in food production and processing technologies and in consumer attitudes to food. Biotechnologies such as plant [...]

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Human Food Poisoning – what we know!


  More than ever we rely on people preparing our food for us. From the ready-made meals at the supermarket to the sandwich from the local shop on the corner. Does this make us more at risk from food poisoning? Or are we are we now less aware of how [...]

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You can bring pink wafers to the party, but you can’t wear pink socks!


This Chapter will detail the implementation of statutory school food standards, what the standards are and some of the potential challenges to implementation . Author: Jo Smith, School Meals Development Officer, UK  

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