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Journal of Nutrition in Recipe & Menu Development

Published/Hosted by Haworth Press Inc. ISSN (printed): 1055-1379. ISSN (electronic): 1540-9600.

The Journal of Nutrition in Recipe & Menu Development is on the cutting edge of health and medical issues related to the restaurant and foodservice field. It maintains rapid publication of research and practice papers directly relating to new recipe and menu concepts aimed at prevention. The journal does not intend to endorse any medical benefits of specific food products, but does provide, as one feature, an ongoing literature review of the medical and nutritional science literature to assist business and industry to keep up with the anticipated expanding "green market" for health-focused food product lines. Articles in the Journal of Nutrition in Recipe & Menu Development focus on special aspects of nutrition. Recent contributions have covered: the development of a baked custard made with non-fat, 70% lactose-reduced milk for older adults who experience chemosensory losses and/or lactose intolerance; a study to determine the effects of sodium and cholesterol restrictions on recipes selected, cost, nutrient content, and preparation time of menus for one week; a study to determine if consumers would purchase more nutritious foods when provided point-of-sale nutrition information; findings on food consumption patterns and preparation methods of Igbo people in rural Nigerian communities. The Journal of Nutrition in Recipe & Menu Development welcomes papers for possible publication. Specific examples of suggested paper topics cover such areas as: nutritive sweeteners and the use in foods; development of low-calorie crust pizza; sodium substitute use in foods and consumer acceptance; portion control of meals as a measure of controlling calories; high-fiber breads and buns in fast foods; reducing cholesterol in meals; computerized nutritional analysis of meals; providing foods for the health-conscious consumer; nutritional labeling of meals; fast foods made healthy; healthy snack food development.

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