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Nutritional and Health Aspects of Food in the Balkans

Nutritional and Health Aspects of Food in the Balkans
  • Author : Alina-Ioana Gostin
  • Publisher :Unknown
  • Release Date :2021-04-15
  • Total pages :356
  • ISBN : 0128207825
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Summary : Nutritional and Health Aspects of Food in the Balkans provides an analysis of traditional and ethnic foods from Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Greece, Kosovo, Macedonia, Montenegro, Serbia, Slovenia, Romania, Moldova, and the European part of Turkey. 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, it covers local and international regulations and provides suggestions on how to harmonize these regulations to promote global availability of these foods. As a volume in a series co-produced with the Global Harmonization Initiative, this title is sure to be a welcomed reference for nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, product developers, educators and students. Analyzes nutritional and health claims related to Balkan Countries Includes traditional and ethnic foods 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 :Unknown
  • Release Date :2019-10-14
  • Total pages :268
  • ISBN : 9780128131725
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Summary : 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

Economic and Financial Challenges for Balkan and Eastern European Countries

Economic and Financial Challenges for Balkan and Eastern European Countries
  • Author : Marietta Janowicz-Lomott,Krzysztof Łyskawa,Persefoni Polychronidou,Anastasios Karasavvoglou
  • Publisher :Unknown
  • Release Date :2020-06-01
  • Total pages :354
  • ISBN : 9783030399276
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Summary : This proceedings book presents selected papers from the 10th international conference on the "Economies of the Balkan and Eastern European Countries in the Changing World" (EBEEC), held in Warsaw, Poland, in May 2018. In addition to discussing the latest research, it includes papers adopting a wide variety of theoretical approaches and empirical methodologies and covering a number of key areas, such as international economics, economic growth, finance and banking, insurance, healthcare, agriculture, labor and energy markets, innovation, management and marketing. In addition, the authors discuss policy instruments and best practices for the region. This book appeals to scholars and students in fields of economics and finance as well as practitioners interested in the development of the region.

Report on Nutrition and Health Aspects in Six UNICEF Countries in Europe

Report on Nutrition and Health Aspects in Six UNICEF Countries in Europe
  • Author : Henry Frederic Helmholz,UNICEF.,Johan M. Latsky
  • Publisher :Unknown
  • Release Date :1948
  • Total pages :53
  • ISBN : CORNELL:31924003564063
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Summary :

International Food Safety Handbook

International Food Safety Handbook
  • Author : Kees Van der Heijden
  • Publisher :Unknown
  • Release Date :2019-07-05
  • Total pages :832
  • ISBN : 9781351437424
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Summary : Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition. Designed to be a reference that bridges the gaps between science, regulation and control of food safety. While this might have been a rather ambitious aim, in putting together this book, the editors have certainly succeeded in gathering a group of experts from industry, government agencies, academia, consumer groups and the media whose knowledge and expertise reflect the complex and multisectoral/multidisciplinary nature of food safety." ---Food Science and Technology

Food Consumer Science

Food Consumer Science
  • Author : Dominique Barjolle,Matthew Gorton,Jasna Milošević Đorđević,Žaklina Stojanović
  • Publisher :Unknown
  • Release Date :2013-03-22
  • Total pages :144
  • ISBN : 9789400759466
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Summary : This book explores the main methods, models, and approaches of food consumer science applied to six countries of the Western Balkans, illustrating each of these methods with concrete case studies. Research conducted between 2008 and 2011 in the course of the FOCUS-BALKANS project forms an excellent database for exploring recent changes and trends in food consumption.

Food and Health in Europe

Food and Health in Europe
  • Author : Aileen Robertson
  • Publisher :Unknown
  • Release Date :2004
  • Total pages :385
  • ISBN : 9789289013635
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Summary : 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]

Food, Nutrition and Health

Food, Nutrition and Health
  • Author : Elmer Verner McCollum,Julia Ernestine Becker
  • Publisher :Unknown
  • Release Date :1933
  • Total pages :146
  • ISBN : CORNELL:31924014575587
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Summary :

Nutrition, Health and Disease

Nutrition, Health and Disease
  • Author : Simon Langley-Evans
  • Publisher :Unknown
  • Release Date :2015-09-10
  • Total pages :360
  • ISBN : 9781118907146
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Summary : Bringing together key topics in basic science, clinical nutrition, and public health, Nutrition, Health and Disease is an easy-to-read, student-friendly textbook which clearly demonstrates how the body’s demand for nutrients changes throughout life, and thus the variety of ways in which nutrition and diet affect health and disease. The second edition of this successful text includes: Expanded introductory material to ensure a firm grasp of key concepts New content on vegetarian, vegan, kosher and other alternative diets Dieting in adults Gender and nutrition Macro- and micronutrients A range of new diagrams to support visual learners Background on nutritional epidemiology and statistics. Nutrition, Health and Disease: A Lifespan Approach is an ideal resource for the range of material a student or newly-qualified nutrition or dietetics professional needs to know.

Food Consumer Science

Food Consumer Science
  • Author : Dominique Barjolle,Matthew Gorton,Jasna Milošević Đorđević,Žaklina Stojanović
  • Publisher :Unknown
  • Release Date :2013-03-22
  • Total pages :144
  • ISBN : 9789400759466
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Summary : This book explores the main methods, models, and approaches of food consumer science applied to six countries of the Western Balkans, illustrating each of these methods with concrete case studies. Research conducted between 2008 and 2011 in the course of the FOCUS-BALKANS project forms an excellent database for exploring recent changes and trends in food consumption.

First Balkan Symposium on Vegetables and Potatoes

First Balkan Symposium on Vegetables and Potatoes
  • Author : Stojan Jevtić,Branka Lazić
  • Publisher :Unknown
  • Release Date :1997
  • Total pages :1034
  • ISBN : WISC:89063224448
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Summary :

Fermented Food Products

Fermented Food Products
  • Author : A. Sankaranarayanan,N. Amaresan,D. Dhanasekaran
  • Publisher :Unknown
  • Release Date :2019-12-06
  • Total pages :412
  • ISBN : 9781000760958
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Summary : Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities, however, the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process. • Describes various fermented food products, especially indigenous products • Presents health benefits of fermented food products • Explains mechans involved in the production of fermented foods • Discusses molecular tools and its applications and therapeutic uses of fermented foods The book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated information regarding various types of fermented food products and will learn the effect these fermented food products have on human health.

Flour and Breads and their Fortification in Health and Disease Prevention

Flour and Breads and their Fortification in Health and Disease Prevention
  • Author : Victor R. Preedy,Ronald Ross Watson,Vinood B. Patel
  • Publisher :Unknown
  • Release Date :2011-02-17
  • Total pages :542
  • ISBN : 0123808871
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Summary : Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique Includes methods for analysis of flours and bread-related compounds in other foods

Implementing Dietary Guidelines for Healthy Eating

Implementing Dietary Guidelines for Healthy Eating
  • Author : Verner Wheelock
  • Publisher :Unknown
  • Release Date :1997
  • Total pages :488
  • ISBN : 0751403040
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Summary : During the last 50 years, there have been significant advances in the understanding of the relationship between diet and health. In particular, we now have an appreciation of the role of nutrition in the development of cardiovascular diseases.

Social Dimensions of Food in the Prehistoric Balkans

Social Dimensions of Food in the Prehistoric Balkans
  • Author : Maria Ivanova,Bogdan Athanassov,Vanya Petrova,Philipp Stockhammer,Desislava Takorovo
  • Publisher :Unknown
  • Release Date :2018-09-27
  • Total pages :386
  • ISBN : 1789250803
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Summary : Ever since the definition of the Neolithic Revolution by Vere Gordon Childe, archaeologists have been aware of the crucial importance of food for the understanding of prehistoric developments. Numerous studies have classified and described cooking ware, hearths and ovens, have studied food residues and more recently also stable isotopes in skeletal material. However, we have not yet succeeded in integrating traditional, functional perspectives on nutrition and semiotic approaches (e.g. dietary practices as an identity marker) with current research in the fields of Food Studies and Material Culture Studies. This volume brings together leading specialists in archaeobotany, economic zooarchaeology, and palaeoanthropology to discuss practices of food production and consumption in their social dimensions from the Mesolithic to the Early Iron Age in the Balkans, a region with intermediary position between and the Aegean Sea on one side and Central Europe and the Eurasian steppe regions on the other. The prehistoric inhabitants of the Balkans were repeatedly confronted with foreign knowledge and practices of food production and consumption which they integrated and thereby transformed into their life. In a series of transdisciplinary studies, the contributors shed new light on the various social dimensions of food in a synchronous as well as diachronic perspective. Contributors present a series of case studies focused on themes of social interaction, communal food preparation and consumption, the role of feasting, and the importance and management of salt production.

Advancing Medicine with Food and Nutrients

Advancing Medicine with Food and Nutrients
  • Author : Ingrid Kohlstadt
  • Publisher :Unknown
  • Release Date :2012-12-10
  • Total pages :910
  • ISBN : 9781439887745
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Summary : Food and nutrients are the original medicine and the shoulders on which modern medicine stands. But in recent decades, food and medicine have taken divergent paths and the natural healing properties of food have been diminished in the wake of modern technical progress. With contributions from highly regarded experts who work on the frontlines of disease management, the bestselling first edition of Advancing Medicine with Food and Nutrients, Food and Nutrients in Disease Management effectively brought food back into the clinical arena, helping physicians put food and nutrients back on the prescription pad. Board-certified in General Preventive Medicine, Ingrid Kohlstadt, MD, MPH has been elected a Fellow of the American College of Nutrition and a Fellow of the American College of Preventive Medicine. Guided by Dr. Kohlstadt, this authoritative reference equips clinicians with the information they need to fully utilize nutritional medicine in their practice. New in the Second Edition Toxic exposures such as molds, microbial infections, xenoestrogens, heavy metals, and inert nanoparticles Food safety issues: precautions for patients with preexisting medical conditions, adequate labeling of food allergens such as gluten, potential adverse effects of artificial sweeteners, consequences of applying ionizing radiation to food, food-borne mycotoxins, critical food restrictions following bariatric surgery, precautions for preparing food in the home Consumer advocacy issues on navigating claims of medical foods and dietary supplements Physical forces on nutritional needs, such as ultraviolet light initiating vitamin D synthesis, non-ionizing radiation’s effects on brain glucose metabolism and excess body fat’s effects on inflammation and hydration Preventive medicine and how to preserve resiliency at the individual and public health levels Written by doctors for doctors, Advancing Medicine with Food and Nutrients, Second Edition reunites food and medicine. Buttressed with new evidence, leading physicians on the frontlines of disease management apply the latest scientific advances to the clinical practice of medicine. Each chapter offers adjuncts to standard care, fewer side effects, improved risk reduction, or added quality of life. An article by Ingrid Kohlstadt on education and nutrition appeared in TIME Magazine online on November 12, 2014.

Round Table Conference on Food Production, Nutrition, Health

Round Table Conference on Food Production, Nutrition, Health
  • Author : Sándor Rajki,Åke Bruce
  • Publisher :Unknown
  • Release Date :1983
  • Total pages :250
  • ISBN : CORNELL:31924000192249
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Summary :

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 :Unknown
  • Release Date :2018-09-18
  • Total pages :275
  • ISBN : 9780128094563
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Summary : 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

Proceedings of the IIIrd Balkan Symposium on Vegetables and Potatoes

Proceedings of the IIIrd Balkan Symposium on Vegetables and Potatoes
  • Author : H. Ö Sivritepe,A. Koocheki
  • Publisher :Unknown
  • Release Date :2007
  • Total pages :521
  • ISBN : PSU:000060664327
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Summary :

Bibliography of Agriculture

Bibliography of Agriculture
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1992
  • Total pages :229
  • ISBN : PSU:000057553986
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Summary :

Epigenetics and Human Health

Epigenetics and Human Health
  • Author : Alexander Haslberger,Sabine Greßler
  • Publisher :Unknown
  • Release Date :2011-08-24
  • Total pages :316
  • ISBN : 9783527644759
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Summary : After first introducing the concept of epigenetics, this handbook and ready reference provides an overview of the main research on epigenetics. It adopts a multidisciplinary approach, involving molecular biology, molecular epidemiology and nutritional science, with a special focus of the book is on disease prevention and treatment. Of interest to all healthcare-related professionals as well as nutritionists, and the medical community focusing on disease prevention.