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Volume 49 - February 1990

Contents

Page 1 of 4

Symposium on ‘New substrates in clinical nutrition’

  • Dipeptides in clinical nutrition

  • Peter Fürst, Sabine Albers, Peter Stehle
  • Published online by Cambridge University Press:
    28 February 2007, pp. 343-359
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Prelims

  • Directions to Contributors

  • Published online by Cambridge University Press:
    28 February 2007, pp. i-iv
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Boyd Orr Memorial Lecture

  • Early nutrition and later achievement

  • John Dobbing
  • Published online by Cambridge University Press:
    28 February 2007, pp. 103-118
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Symposium on ‘New substrates in clinical nutrition’

  • Ketone bodies as substrates

  • A. J. Rich
  • Published online by Cambridge University Press:
    28 February 2007, pp. 361-373
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Symposium on ‘Diet and Cancer’

  • An Overview of the epidemiological evidence linking diet and cancer

  • Richard Doll
  • Published online by Cambridge University Press:
    28 February 2007, pp. 119-131
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Workshop on ‘Nutrition and Food Processing’

  • Food Preservatives and the Microbiological Consequences of their Reduction or Omission

  • T. A. Roberts, P. J. McClure
  • Published online by Cambridge University Press:
    28 February 2007, pp. 1-12
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Symposium on ‘Diet and Cancer’

  • Chemical food contaminants in the initiation of cancer

  • Anthony R. Tricker, Rolf Preussmann
  • Published online by Cambridge University Press:
    28 February 2007, pp. 133-144
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Workshop on ‘Nutrition and Food Processing’

Symposium on ‘New substrates in clinical nutrition’

  • New developments in fat emulsions

  • Y. A. Carpentier, M. Richelle, D. Haumont, R. J. Deckelbaum
  • Published online by Cambridge University Press:
    28 February 2007, pp. 375-380
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  • Novel substrates and nutritional support: possible role of ornithine α-ketoglutarate

  • D. B. A Silk, J. J Payne-James
  • Published online by Cambridge University Press:
    28 February 2007, pp. 381-387
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Symposium on ‘Diet and Cancer’

  • Alcohol and cancer

  • Albert J. Tuyns
  • Published online by Cambridge University Press:
    28 February 2007, pp. 145-151
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Workshop on ‘Nutrition and Food Processing’

  • Implications of Nutritional Recommendations on Sugar for Product Development

  • N. J. Jardine, D. G. Edwards, C. McMenemy
  • Published online by Cambridge University Press:
    28 February 2007, pp. 23-30
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  • Fibre Sources for the food industry

  • I. T. Johnson
  • Published online by Cambridge University Press:
    28 February 2007, pp. 31-38
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Symposium on ‘Nutrition influences in the 1990s’

  • What can and what cannot be achieved by nutrition education? A challenge for the 1990s

  • Kathy Mcmanus
  • Published online by Cambridge University Press:
    28 February 2007, pp. 389-395
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Symposium on ‘Diet and Cancer’

  • Inhibition of Carcinogenesis by minor Anutrient Constituents of the Diet

  • Lee W. Wattenberg
  • Published online by Cambridge University Press:
    28 February 2007, pp. 173-183
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Symposium on ‘Nutrition influences in the 1990s’

  • Government: where does nutrition policy come from?

  • M. J Wiseman
  • Published online by Cambridge University Press:
    28 February 2007, pp. 397-401
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Workshop on ‘Nutrition and Food Processing’

  • Food Fortification

  • D. P. Richardson
  • Published online by Cambridge University Press:
    28 February 2007, pp. 39-50
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Symposium on ‘Thermogenesis: mechanisms in large mammals’

  • The sodium pump and other mechanisms of thermogenesis in selected tissues

  • J. M. Kelly, B. W. McBride
  • Published online by Cambridge University Press:
    28 February 2007, pp. 185-202
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Symposium on ‘Nutrition influences in the 1990s’

  • What can and cannot be achieved by advertising

  • Ann Burdus
  • Published online by Cambridge University Press:
    28 February 2007, pp. 403-409
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Page 1 of 4