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Nutritional and Health Aspects of Food in Western Europe Nutritional and Health Aspects of Traditional and Ethnic Foods Series

Langue : Anglais

Coordonnateurs : Braun Susanne, Zübert Christina, Argyropoulos Dimitrios, Casado Hebrard Francisco Javier

Couverture de l’ouvrage 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 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.

1. Introduction 2. History of Eating Habits in Western Europe 3. Western Food Cultures and Traditions 4. Food, Nutrition and Health on the Island of Ireland 5. Food, Nutrition and Health in the UK 6. Food, Nutrition and Health in the Netherlands 7. Food, Nutrition, and Health in France 8. Food, Nutrition and Health in Germany 9. Common Nutrition and Health Issues 10. Environmental Sustainability Issues for Western Food Production 11. Legal and Regulatory Issues in Western Europe 12. Traditional Food, Legal and Regulatory Issues in Switzerland 13. Future Outlooks

researchers, professionals (including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers), educators, and students

Susanne Braun is Managing Director of the Hohenheim Research Center for Bioeconomy, founded in April 2015. Dr. Braun has a broad knowledge in the food sector, based on an academic degree in food technology (MSc) and a second academic education in economy and European politics (MBA). Her work includes international management and consulting activities within food companies in different countries. She is highly experienced in working on international research projects and is involved in the coordination and management of EU research projects. She is a member of various European food networks and associations, such as EFFoST and IUFoST. Her main activities in recent years have included the optimisation of the knowhow transfer to SMEs in the food sector (several publications) and the linking with a trans-European network of various stakeholders in the food sector. Her work also included the organization of and participation in a large number of international conferences and workshops.
Christina Zübert is a Project Manager at the Research Center for Bioeconomics, University of Hohenheim, Germany.
Dr. Dimitrios Argyropoulos is a Scientific Coordinator at the Research Center for Bioeconomy
Dr. Francisco Javier Casado Hebrard is a Project Manager at the Research Center for Bioeconomy.
  • 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

Date de parution :

Ouvrage de 268 p.

19x23.3 cm

Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).

146,54 €

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