http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Nutritional and health aspects of food in Nordic Countries
1 online resource (xii, 263 pages) : illustrations
'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. Key Features: 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.
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.
edited by Veslemøy Andersen, Eirin Bar, Gun Wirtanen.
Includes bibliographical references and index.
Elsevier traditional and ethnic food series