[en] A method is described for the determination of H, B, Cl, K, Na, S, Ca, and Cd in foods using in-beam neutron capture prompt γ-ray activation analysis. Special calibration procedures were necessary because of matrix-related thermal neutron scattering-induced sensitivity and background enhancements. Detection limits and sensitivities are presented for best-case and worst-case irradiation conditions. The method was applied to multielement analysis of 41 foods and to B, Cl, and K analysis of 13 orange juice products in conjunction with analysis by inductively coupled plasma atomic emission spectrometry. The purpose of the latter application was to study B losses during acid digestion. (author) 9 refs.; 3 figs.; 2 tabs