Download or read book Nutritional and Health Aspects of Food in Western Europe written by Susanne Braun and published by Academic Press. This book was released on 2019-10-14 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Nutritional and Health Aspects of Food in Eastern Europe written by Tetiana Golikova and published by Academic Press. This book was released on 2021-09-19 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Food and the City in Europe since 1800 written by Peter Lummel and published by Routledge. This book was released on 2016-04-15 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: This fascinating volume examines the impact that rapid urbanization has had upon diets and food systems throughout Western Europe over the past two centuries. Bringing together studies from across the continent, it stresses the fundamental links between key changes in European social history and food systems, food cultures and food politics. Contributors respond to a number of important questions, including: when and how did local food production cease to be sufficient for the city and when did improved transport conditions and liberal commercial relations replace local by supra-regional food supplies? How far did the food industry contribute to improved living conditions in cities? What influence did urban consumers have? Food and the City in Europe since 1800 also examines issues of food hygiene and health impacts in cities, looks at various food innovations and how ’new’ foods often first gained acceptance in cities, and explores how eating fashions have changed over the centuries.
Download or read book Nutritional and Health Aspects of Food in the Balkans written by Alina-Ioana Gostin and published by Academic Press. This book was released on 2021-05-21 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Nutritional and Health Aspects of Food in Nordic Countries written by Veslemøy Andersen and published by Academic Press. This book was released on 2018-09-18 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book European Food and Nutrition Policies in Action written by Nancy Milio and published by WHO Regional Office Europe. This book was released on 1998 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication presents a vast array of experience, insight and points of view on current issues in food and nutrition policy-making across Europe.
Download or read book Nutritional and Health Aspects of Food in South Asian Countries written by Jamuna Prakash and published by Academic Press. This book was released on 2020-03-30 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use, origin, composition, preparation, ingredient composition, nutritional aspects, and the effects on the health of various foods and food products in each of these countries from the perspective of their Traditional and Ethnic Foods. In addition, the book presents local and international regulations and provides suggestions on how to harmonize regulations and traditional practices to promote safety and global availability of these foods. Analyzes nutritional and health claims related to South Asian foods Explores both scientific and anecdotal diet-based health claims Examines how these traditional foods can be viewed from regulatory requirements and how to address any noncompliance in dynamics or regulations Reviews the influence of historical eating habits on today's diets and its combinatorial effect for health and wellness
Download or read book Nutritional and Health Aspects of Food in Western Africa written by Ogugua Charles Aworh and published by Elsevier. This book was released on 2024-07-10 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutritional and Health Aspects of Native West African Foods is part of an ongoing series that continues to build out Elsevier's Nutritional and Health Aspects of Traditional and Ethnic Foods series. Written by a gender diverse team of experts, this book explores native and wild West African foods from Cameroon, Ghana, and Nigeria where 60% of West Africa live. Through valorization trials, the book analyzes nutritional components and the processing and safety of native plants and botanicals and shows how indigenous foods such as grains, fruits, tubers, fungi and cheese make a global impact on diet-related health claims and disease.From handling and processing methods to regulatory issues and sustainable farming, this book presents a framework to discover the influence of historical eating habits on today's diets.• Promotes global availability and insight into native West African foods available in Cameroon, Ghana and Nigeria • Reviews the safety, processing and health benefits of these foods • Explores both scientific and anecdotal diet-related health claims • Analyzes nutritional components of native plants through valorization trials for global market • Presents framework to determine if these foods meet local and international regulatory requirements and presents strategies to remedy non-compliance
Download or read book Tea Cultures of Europe Heritage and Hospitality written by Hartwig Bohne and published by Walter de Gruyter GmbH & Co KG. This book was released on 2024-06-04 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: "No matter where you are in the world, you are at home when tea is served." -- Earlene Grey Tea has its very own significance in every consumer’s life. However, above all, tea represents enjoyment, the ritual of preparation and the appreciation of the moment. In this sense, tea creates hospitality and peace, tea brings people together to talk and to make time for each other. Tea needs time, tea spends time. In this pioneering book featuring hospitality embraced by tea culture, you will read of fascinating tea ceremonies, impressive tea china and comfortable tea houses as well as different national and regional tea-related habits in European countries. Nearly 50 contributions provide unique insights -- Samowars in the East, Dresmer blue porcelain in Germany, tulip glasses in Turkey and around, silver tea pots in Great Britain and, many more. The first tea plantations in Portugal or Georgia are discussed, as well as tea in arts, tea events, tea flavoured signature products, tea pairing and, impulses for entrepreneurship and education. Tea Cultures of Europe is written for tea lovers, educators and students, as well as industry practitioners (tea sommeliers, tea masters) and entrepreneurs.
Download or read book Nutrition Science Marketing Nutrition Health Claims and Public Policy written by Dilip Ghosh and published by Academic Press. This book was released on 2023-04-12 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy explains strategies to guide consumers toward making informed food purchases. The book begins with coverage of nutrition science before moving into nutrition marketing, social marketing and responsibility, consumer perception and insight, public health policy and regulation, case studies, and coverage on how to integrate holistic health into mainstream brand marketing. Intended for food and nutrition scientists who work in marketing, manufacturing, packaging, as well as clinical nutritionists, health care policymakers, and graduate and post graduate students in nutrition and business-related studies, this book will be a welcomed resource. - Includes case studies, points-of-view, literature reviews, recent developments, data and methods - Explores intrinsic and extrinsic motivators for consumer purchasing behaviors - Covers each aspect of "Seed to Patient" pathway
Download or read book The Rise of Obesity in Europe written by Derek J. Oddy and published by Routledge. This book was released on 2016-02-17 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: Twentieth century Europe went through a dramatic transition from low income populations experiencing hunger and nutritionally inadequate diets, to the recent era of over-consumption and growing numbers of overweight and obese people. By examining the trends in food history from case studies across Europe, this book offers a historical context to explain how and why this transition has occurred and what we can learn in order to try and address the vitally important issues arising from obesity in contemporary Europe.
Download or read book Food and Health in Europe written by Aileen Robertson and published by WHO Regional Office Europe. This book was released on 2004-01-28 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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]
Download or read book Trends in Wheat and Bread Making written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-19 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. - Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates - Fills the gap in current resources, focusing on the application of new technologies for processing practices - Provides a guide to industrial and commercialized applications of innovative breadmaking
Download or read book Science of Food Nutrition and Health written by Vinod Puri and published by Austin Macauley Publishers. This book was released on 2023-07-21 with total page 583 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Food and Health in Europe written by and published by WHOROE. This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This booklet summarises a larger forthcoming publication containing an indepth analysis of nutritional health and the concerns regarding the supply and security of food in Europe. This summary booklet, aimed primarily at policy-makers, considers the key public health issues of concern and discusses policy options available.
Download or read book Healthy Food for Europe s Citizens written by European Commission. Directorate-General for Education and Culture and published by Luxembourg : Office for Official Publications of the European Communities. This book was released on 2000 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt: The quality of the food we eat has become one of the biggest concerns for Europe's citizens. This brochure explains the role of the European Union (EU) in maintaining the highest standards of food safety and quality. The EU agricultural policy encourages farmers to produce a large choice of quality foodstuff, including organic production. European-wide legislation serves to keep food free of harmful substances and to keep consumers well informed through the labels on the food. The EU Food and Veterinary Office monitors whether safety rules are followed. Also, the EU activities related to new technology and to the global trade rules have an impact on our daily food.
Download or read book Salt Fat and Sugar Reduction written by Maurice O'Sullivan and published by Woodhead Publishing. This book was released on 2020-03-24 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries. Provides a clear outline of current legislation on global ingredient taxes Demonstrates effective protocols, sensory, multivariate and physico-chemical for salt, fat and sugar reduction Outlines reduction protocols, with and without the use of replacer ingredients for salt, fat and sugar reduction Illustrates the full process chain, consumer to packaging, and the effects of reformulation by reduction of ingredients
