Proceedings of the Nutrition Society
Vol. 58, No. 2, May 1999


Contents


University of Surrey, Guildford, 29 June-2 July 1998
Symposium on 'Meat or wheat for the next millennium?'
Introduction
Meat or wheat for the next millennium?
D. J. Millward 209-210


Plenary lectures
Chair: V. Young, Massachusetts Institute of Technology, Cambridge, MA, USA
Animal v. plant foods in human diets and health: is the historical record unequivocal?
M. Nestle 211-218


Alternative futures for world cereal and meat consumption.
M. W. Rosegrant, N. Leach & R. V. Gerpacio 219-234


Animal- and plant-food-based diets and iron status: benefits and costs,
L Hambraus 235-242


High-meat diets and cancer risk.
S. A. Bingham 243-248


The nutritional value of plant-based diets in relation to human amino acid and protein
requirements.
D. J, Milward 249-260

Debate
Chair: W. P. T. James, Rowett Research Institute, Aberdeen
Meat and colo-rectal cancer.
M. J. Hill 261-264


The nutritional adequacy of plant-based diets.
T.A. B. Sunders 265-269



Health benefits of a vegetarian diet.
T. J. Key G. K. Davey & P. N. Appleby 271-275

Postgraduate Symposium
Chair: C. Brooks, University of Surrey, Guildford

Childhood leukaemia: a model ofpre-obesity.
J. C. Ventham & L J. Reilly 277-281


The influence of maternal nutrient restriction in early to mid-pregnancy on placental and fetal
development in sheep.
L. Heasman. L Clarke, T. J. Stephenson & M. E. Symonds 283-288


The effect of vitamin A on epithelial integrity,
F. S. W. McCuliough, C. A. Northrop-Clewes & D. L Thumham 289-293

A possible role for vitamin C in age-related cataract.
C van der Pols 295-301

Symposium on 'Nutrition and lung health'
Chair: M. J. Reniuc, University of Dundee, Dundee
Nutrition and lung health.
M. K, Sridhar 303-308


Dietary influences on chronic obstructive lung disease and asthma: a review of the
epidemiological evidence.
H. A. Smit. L Grievink & C Tabak 309-319


The pulmonary cachexia syndrome: aspects of energy balance,
J. Congieton 321-328



Vitamins and lung cancer.
J. Vlrtamo 329-333

Symposium on 'Feeding the world in the future'
Chair: C.J, K. Henry, Oxford Brooks University, Oxford
Diet, health and globalization: Five key questions.
T. Long 335-343


China: the soyabean-pork dilemma.
C Geissler 345-353



Food aid in emergencies: a case for wheat?
J. Landman 355-361
Symposiuni on 'Improving meat production for future needs'
Chair: R. J. Dewhurs, institute of Grassland and Environmental Research Plas, Aberysfwyth
Manipulating meat quality and composition.
J. D. Wood, M. Enser. A. V. Fisher. G. R. Nute. R. A Richardson & R R. Shear 363-370


Meat production in developing countries.
M. Gill 371-376


Development offarmed fish: a nutritionally necessary alternative to meat.
J. R. Sargent &A.G.J. Tacon 377-383

Symposium on implementing dietary change: theory and practice'
Chairs: J. A. Tredgar, University of Surrey, CJuildford; L. Cox, BDA, Birmingham
New understanding in obesity research.
W. P. T. James & A. Ralph 385-393


University College, Cork, 22-24 July 1998
Symposium on 'Optimal nutrition
Chairs: N. O' Brien, University College Cork, Cork; M. Flynn, Dublin; B, Livingstonc,
University ofUlsfer, Coleraine; H, McNulty, University of Ulster; P. Mcc, Irish
Nutrition and Dietetic institute, Dublin; A. Flynn, University College Cork
Optimal nutrition: an overview.
I J. Strain 395-396


Unsaturated fatty acids.
H. M. Roche 397-401


Optimal intakes of protein in the human diet.
D. J. Millward 403-413


Optimal nutrition: fibre and phytochemicals
I. Rowland 415-419


Optimal macronutrient balance.
M.J.Gibney 421-425


Optimum nutrition: thiamin, biodn and pantothenate,
D. A. Bender 427-433


Current knowledge concerning optimum nutritional status of riboFlavin, niacin and pyridoxine.
H. J, Powers 435-440


Folate and vitamin B(12)
J. M. Scott 441-448


Optimal nutrition: vitamin A and the carotenoids.
D. L Thurnham & C A, Northrop-Ciewes 449-457


Optimal nutrition: vitamin E.
P, A. Morrissey & P. I A. Sheehy 459-468


Vitamin C: prospective functional markers for defining optimal imtiitional status,
/. F. F. Benue 469-476


Optimal nutrition: calcium, magnesium and phosphorus.
K. D. Cashman & A, Flynn 477-487


Defining optimal body iron.
J. D. Cook 489-495


Considerations for determining 'optimal nutrition' for copper, zinc, manganese and
molybdenum.
M. L. Failla 497-505


Functional indicators of iodine and selenium status,
L R. Arthur 507-512