Nutritional and Health Aspects of Food in Western Europe

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  • Author : Susanne Braun
  • Publisher : Academic Press
  • Pages : 268 pages
  • ISBN : 0128131721
  • Rating : /5 from reviews
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Download or Read online Nutritional and Health Aspects of Food in Western Europe full in PDF, ePub and kindle. this book written by Susanne Braun and published by Academic Press which was released on 14 October 2019 with total page 268 pages. We cannot guarantee that Nutritional and Health Aspects of Food in Western Europe book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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 Western Europe

Nutritional and Health Aspects of Food in Western Europe
  • Author : Susanne Braun,Christina Zübert,Dimitrios Argyropoulos,Francisco Javier Casado Hebrard
  • Publisher : Academic Press
  • Release : 14 October 2019
GET THIS BOOK Nutritional and Health Aspects of Food in Western Europe

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

Nutritional and Health Aspects of Food in Nordic Countries

Nutritional and Health Aspects of Food in Nordic Countries
  • Author : Veslemøy Andersen,Eirin Bar,Gun Wirtanen
  • Publisher : Academic Press
  • Release : 18 September 2018
GET THIS BOOK Nutritional and Health Aspects of Food in Nordic Countries

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

Order and Disorder

Order and Disorder
  • Author : International Commission for Research into European Food History. Symposium
  • Publisher : John Donald
  • Release : 21 June 2021
GET THIS BOOK Order and Disorder

The papers in this volume set the background against which the food crises of the 19th and 20th centuries can be judged. The papers presented by guest speaker Professor Hugh Pennington, Head of the University of Aberdeen's Department of Medical Microbiology, looks at the harsh realities of facing us at the beginning of the new millennium.