Proceedings of the Nutrition Society

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Proceedings of the Nutrition Society
ISSN: 0029-6651

EISSN: 1475-2719

URL: /core/journals/proceedings-of-the-nutrition-society
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Proceedings of the Nutrition Society

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Summer Meeting, 4–6 July 2011, 70th Anniversary: From plough through practice to policy

Abstract

The UK food industry's views on front of pack nutrition labelling: a quantitative study

Energy labelling at point-of-choice in catering establishments

Commercial infant foods in the UK: macro-nutrient content and composition

Comparison of the nutritional quality of takeaway and ready to eat meals

Glucose-dependent insulinotropic polypeptide concentration is influenced by the proportion of palmitic acid in the sn-2 position of dietary TAGs

Plasma hyaluronic acid is increased in peripheral arterial disease and altered by fish oil supplementation

Docosapentaenoic acid (omega-3): is it a reservoir of EPA in mammals?

Increased intake of oily fish during pregnancy increases both maternal and neonatal n−3 PUFA status: results from the Salmon in Pregnancy Study

Maternal high fat diet induces impaired polyunsaturated fatty acid synthesis in adult female offspring in rats

Nutritional composition of takeaway meals served by independent small outlets

Evaluation of the Healthy Business Award (HBA): improving the accessibility of healthy foods in Wigan borough

Comparison between school lunches and packed lunches in secondary schools

Dietary variety in school lunches in England and the effect on compliance with food-based and nutrient-based standards

The financial costs of a healthy eating weight-loss diet

Increasing fast food portion sizes: myth or reality?

Cost of the Scottish diet is related to energy density: analysis from the Expenditure and Food Survey

Reduction of fat and Na content in takeaway food by recipe reformulation

Evaluation of the quality of oils sampled from takeaway outlets: is there a need for regulation of oil quality?

Agreement between nutritional risk assessment parameters and the mini nutritional assessment (MNA) in hospitalised elderly

Development of sauces with high energy density, flavour and taste impact for older people, aiming to increase food acceptability and consumption

Proceedings of the Nutrition Society

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Summer Meeting, 4–6 July 2011, 70th Anniversary: From plough through practice to policy

Abstract