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During the Second World War, a great deal of official attention was paid to ensuring that the UK population had adequate nutrition despite the blockade. [9] Food rationing (1940–1953) restricted consumption of animal products, fats, sugar, and tea, and replaced white bread with the wholegrain National Loaf, increasing vegetable and fiber consumption.
Dorothy Frances Hollingsworth OBE (10 May 1916 – 16 February 1994) was a British nutritionist and scientist, who demonstrated that the quality of the British diet was greatly improved by rationing. [1] Hollingsworth both documented and contributed to the improvements in British nutrition during the Second World War.
Prentice is the recipient of numerous honours, awards and prizes; she received the British Nutrition Foundation Prize in 2011, the Institut Candia's Laureate de Le Prix Scientifique in 1998, and the Robert and Edna Langholz Award for International Nutrition in 2004. [3]
Mark Hollingsworth is the CEO of The Nutrition Society, a position he has held since July 2014. [8] Mary Ward, Professor of Nutrition and Dietetics at the Nutrition Innovation Centre for Food and Health (NICHE) at the School of Biomedical Sciences, Ulster University, [9] became the Society's President in July 2023, [10] following the tenure of Julie Lovegrove, the Hugh Sinclair Professor of ...
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The British Journal of Nutrition is a peer-reviewed scientific journal covering research on animal and human nutrition. It was established in 1947 and is published by Cambridge University Press on behalf of The Nutrition Society. The editor-in-chief is Professor John Mathers of Newcastle University.
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The British Nutrition Foundation is a British registered charity and company limited by guarantee that works to share scientific knowledge and advice on diet, physical activity and health. [ 1 ] [ 2 ] [ 3 ]