Nutritional And Health Aspects Of Food In Eastern Europe

Nutritional and Health Aspects of Food in Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania. The book addresses history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations, while also providing suggestions on how to harmonize these regulations to promote global availability of these foods. Analyzes nutritional and health claims relating to Eastern European foods Includes traditional and ethnic foods from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania Explores both scientific and anecdotal diet-based health claims Examines if foods meet regulatory requirements and how to remedy non-compliance Reviews the influence of historical eating habits on today’s diets

People were once restricted to food native to their region and produced locally. Today, however, food from any place in the world is available, or can be made available, anywhere else. Often there is no or very little information about the nutritional and health aspects of these foods. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets is part of series that will cover the entire globe and is aimed at filling the knowledge gap from traditional and scientific points of view. This volume provides an analysis of traditional and ethnic foods from Western Europe, including Ireland, the United Kingdom, Netherlands, Belgium, Luxembourg, France, and Germany. It also addresses the history of use, composition, preparation, ingredient origin, nutritional aspects, and health effects of various foods and food products in each of these countries. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets ultimately presents both local and international regulations, providing suggestions to harmonize these regulations and promote global availability of these foods. Analyzes nutritional and health claims related to western European foods Includes traditional and ethnic foods from Ireland, the UK, Netherlands, Belgium, Luxembourg, France, and Germany Explores both scientific and anecdotal diet-based health claims Examines if foods meet regulatory requirements, and how to remedy noncompliance Reviews the influence of historical eating habits on today’s diets

Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans. Beginning with the eating habits in Balkans, this book unfolds the history of use, origin, compositions and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products of the region. Nutritional and Health Aspects of Food in the Balkans also addresses local and international regulations and provides suggestions on how to harmonize these regulations to promote global availability of these foods. A volume in a series co-produced with Global Harmonization Initiative, Nutritional and Health Aspects of Food in the Balkans is sure to be a welcomed reference for nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers as well as educators, and students. Analyzes nutritional and health claims in the Balkan region Includes traditional foods from the Balkans Explores both scientific and anecdotal diet-based health claims Examines if foods meet regulatory requirements and how to remedy noncompliance Reviews the influence of historical eating habits on today’s diets

Poor nutrition, foodborne disease and lack of secure access to good food make an important contribution to the burden of disease and mortality in the WHO European Region. Better diets, food safety and food security will not only reduce or prevent suffering to individuals and societies but also help cut costs to health care systems and bring social and economic benefits to countries. People's chances for a healthy diet depend less on individual choices than on what food is available and whether it is affordable. Policies to benefit health through good food and nutrition must extend beyond the health sector to include sectors ranging from agriculture and food processing, manufacturing and trade to transport, retailing, catering and advertising. Food and nutrition policies should be coordinated so that public health is given due priority in the making of food policies by non-health sectors. This publication discusses in depth the components of food and nutrition policies and the evicence of supporting them. It higlights the urgent need for integrated, multisectoral food and nutrition policies to encourage the sustainable production of food, its safety and the provision of food of high nutritional quality for all. [Editor]

Nutritional and Health Aspects of Food in Nordic Countries provides an analysis of traditional and ethnic foods from the Nordic countries, including Norway (and Svalbard), Sweden, Finland, Iceland, and Denmark (including Greenland and the Faroe Islands). The book addresses the history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, readers will find local and international regulations and suggestions on how to harmonize regulations to promote global availability of these foods. Provides insight into the varieties of food and food products available in the Nordic countries Presents nutritional and health claims that are either based on opinion and/or experience, on scientific evidence, or on both Contains a framework to determine whether these northern European foods meet local and international regulatory requirements Offers strategies to remedy those foods that do not meet local and international regulatory requirements

Diet is one of the important facets of comprehensive approach to good health along with physical, social, emotional, and intellectual well-being. During the second half of the 20th century, we witnessed a dramatic change in our eating patterns and lifestyle aided by agricultural and industrial revolution, globalisation, and urbanisation and emergence of associated diet related chronic diseases such as obesity, coronary heart disease, hypertension, diabetes, some type of cancer, stroke, and degenerative arthritis. The science of food and nutrition is very complex. Nutrition science like many other fields of science is evolutionary and there are always conflicting research outcomes that need to be carefully evaluated. We ingest hundreds of dietary components every day and understanding various metabolic pathways and the effect of interactions of various dietary components in vivo is rather challenging. Recent advances in genetic research fostered the emergence of new disciplines such as nutrigenomics, proteomics, metabolomics, and transcriptomics which can shed light on the molecular level interaction between dietary nutrients and the genome. These technologies provide the vision for future nutrition research that may unravel how the diet/genome interactions modifies the phenotype. Food may not be the overall cure for the treatment of every possible disease, but the importance of food in both causing and relieving certain problems cannot be neglected. This is one of the most researched topics and there is a lot written about it. However, this book is probably the only text that provides up to date information on the various interrelated topics on food and nutrition that would be of interest to wider community.

The main objective of the report at hand was to gather available and authorized data, both published and unpublished, on the nutrition and health situation in the countries of the European Union (EU). Whereas the first report, released in 2004, included 13 EU member states and Norway, the 2009 edition covers 24 EU member states and Norway. For the collection of data, the researchers concentrated on the following points: The description of trends in food supply in the EU, focusing also on the different regions; the comparison of average daily individual food availability at household level; the evaluation of individual food consumption and energy and nutrient intake; the description of data on diet-related health indicators and status; and the analysis of food and nutrition policies in countries of the European Union. Throughout, the impact of age and gender is emphasized, and special attention is being paid to the different regions of the EU. The broad scope of the subjects covered and the improved quality of the data collected make the European Nutrition and Health Report 2009 an accurate documentation and sound source of information. Providing a basis for the work of the institutions responsible for health and nutrition policy, it is especially suitable for use in international comparisons of the nutrition and health situation.

This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of bread making in different cultures and traditions as well as the technological phenomena occurring during the bread making process, utilizing the full network of SOURDOMICS from the COST initiative. Pictures and illustrations are used to explain the science behind bread making processes and the cultural, historical and traditional elements associated with bread making in multiple countries. Authored by bread making experts from the breadth of Europe, the process of bread fermentation in each country and region is covered in detail. The traditions surrounding bread making are simply the empirical know-how passed between generations, and this book's main purpose is to perpetuate these traditions and know-how. Provides a description of the culture of European peoples with respect to the technology of bread making and sourdough biotechnology; Explains the process of bread fermentation using simple language combined with scientific rigor; High quality pictures and illustrations enrich the scientific and cultural elements mentioned in each chapter.