# The Tryptophan in Food (Scotland) Regulations 1990, Regulation 2: Interpretation


In these Regulations unless the context otherwise requires–
“the Act” means the Food and Drugs (Scotland) Act 1956;
“appropriate medical certificate” means a certificate in writing given by a registered medical practitioner that a person requires food to which tryptophan has been added to treat a condition from which a registered medical practitioner has diagnosed him to be suffering;
“food containing tryptophan” means food intended for human consumption which does not comply with paragraph (1) of regulation 3 in that tryptophan has been added to it otherwise than in accordance with paragraph (4)(a) of that regulation;
“hospital” includes a clinic, nursing home, or similar institution; and
“pharmacist” means a person lawfully conducting a retail pharmacy business within the meaning of section 69 of the Medicines Act 1968;
“tryptophan” means dextrorotatory tryptophan, laevorotatory tryptophan, or racemic tryptophan, or any salt or peptide prepared from any of those forms,
and references to adding tryptophan to food–
(a) do not include references to adding food which contains only tryptophan occurring naturally in it to any other such food or to food which contains no tryptophan;
(b) but otherwise include references to adding food to which tryptophan has been added to any other food.

---
Source: https://www.legislation.gov.uk/uksi/1990/1792/regulation/2 (the official version)
Page: https://openlegislation.uk/tryptophan-in-food-scotland-regulations-1990/regulation-2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.