Veslemøy Andersen,
Eirin Bar,
Gun Wirtanen
Nutritional and Health Aspects of Food in Nordic Countries
Paperback Engels 2018 9780128094167Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
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.
Specificaties
Lezersrecensies
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Inhoudsopgave
1. Nutrition and Health aspects of Traditional and Ethnic Foods in Nordic countries. An approach through Nordic food culture and traditions
2. Food, Nutrition and Health in Norway (including Svalbard)
3. Food, Nutrition and Health in Sweden
4. Food, Nutrition and Health in Denmark (including Greenl;and and Faroe Islands)
5. Food, Nutrition and Health in Finland (including Åland)
6. Food, Nutrition and Health in Iceland
7. Food, Nutrition and Health in Sapmi
8. Common Nutrition and Health issues: Nordic Nutrition Recommendations
9. Environmental Sustainability Issues Regarding Nordic Food Production
10. Common regulatory issues and suggestions for harmonization of regulations
11. Future Outlooks: Nordic Gastronomy in Food Marketing and Catering
2. Food, Nutrition and Health in Norway (including Svalbard)
3. Food, Nutrition and Health in Sweden
4. Food, Nutrition and Health in Denmark (including Greenl;and and Faroe Islands)
5. Food, Nutrition and Health in Finland (including Åland)
6. Food, Nutrition and Health in Iceland
7. Food, Nutrition and Health in Sapmi
8. Common Nutrition and Health issues: Nordic Nutrition Recommendations
9. Environmental Sustainability Issues Regarding Nordic Food Production
10. Common regulatory issues and suggestions for harmonization of regulations
11. Future Outlooks: Nordic Gastronomy in Food Marketing and Catering
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