NACNE, ‘Proposals for nutritional guidelines for health education in Britain. Extracts from a consultative document prepared for the National Advisory Committee on Nutrition Education.’ Lancet, 1983, Vol. 8352 (ii), pp. 719–721.
GrimesC. A.RiddellL. J.NowsonC. A. ‘Consumer knowledge and attitudes to salt intake and labelled salt information.’ Appetite (2009), Vol. 53, No. 2, pp. 189–194.
NorthS. L.NealeR. J. ‘Knowledge, attitudes and eating habits of teenagers with respect to salt in their diet. Recommends reducing the sodium content of school meals.’ British Food Journal (1995), Vol. 97, No. 5, pp. 3–11.
7.
HendersonJ. C. ‘Celebrity chefs: expanding empires.’ British Food Journal (2011), Vol. 113, No. 5, pp. 613-624.
8.
Halonen-KnightE.HurmerintaL. ‘Who endorses whom? Meanings transfer in celebrity endorsement.’ Journal of Product & Brand Management (2010), Vol. 19 No. 6, pp. 452–460.
9.
KearneyJ. M.HulshofK. F. A. M.GibneyM. J. ‘Eating patterns ? temporal distribution, converging and diverging foods, meals eaten inside and outside of the home? Implications for developing FBDG.’ Public Health Nutrition (2001), Vol. 4 No.2 (Supplement), pp. 693–698.
10.
SullivanO.GershunyJ. ‘Inconspicuous consumption: work-rich, time-poor in the liberal market economy.’ Journal of Consumer Culture (2004), Vol. 4, No. 1, pp. 79–100.
11.
EvesA.CorneyM.KippsM.LumbersM.PriceM.NobleC. ‘The nutritional implications of food choices from catering outlets.’ Journal of Nutrition & Food Science (1996), Vol. 96, No. 5, pp. 26–29.
12.
JohnsN.OrfordL. ‘Chefs and salt: melting the way for glacial change?’ In HartwellH.LugosiP.EdwardsJ. S. A. (Eds.) Culinary Arts and Sciences VII: Global, National and Local Perspectives. Bournemouth University (2011), pp. 133–139.