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Volume 97, Issue 5

1 June 1995

British Food Journal Cover Image for Volume 97, Issue 5

Editors

Robert Hamlin;

Robert Hamlin

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Stefano Bresciani;

Stefano Bresciani

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Louise Manning;

Louise Manning

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Michael Carolan;

Michael Carolan

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Alberto Ferraris

Alberto Ferraris

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Research Article| June 01 1995

Application of the new nutritional consensus to the catering industry

Rob Silverstone

Rob Silverstone

Senior Lecturer in Food and Nutrition, Brighton University, UK.

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Author & Article Information

Publisher: Emerald Publishing

Online ISSN: 1758-4108

Print ISSN: 0007-070X

© MCB UP Limited

1995

British Food Journal (1995) 97 (5): 16–22.

https://doi.org/10.1108/00070709510091038

A significant achievement of the past decade has been the emergence of a consensus on what contributes the optimum dietary intake for the population at large. A research project was conducted – utilizing recipe development, nutritional analysis and sensory evaluation –to ascertain effective means of applying this consensus to practical catering operations.

© MCB UP Limited

1995

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