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Record Nr. |
UNINA9910583394303321 |
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Titolo |
Nutritional and health aspects of food in Nordic Countries / / edited by Veslemoy Andersen, Eirin Bar, Gun Wirtanen |
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Pubbl/distr/stampa |
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London, United Kingdom : , : Academic Press, and imprint of Elsevier, , [2018] |
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©2018 |
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ISBN |
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0-12-809456-7 |
0-12-809416-8 |
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Descrizione fisica |
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1 online resource (278 pages) |
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Disciplina |
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Soggetti |
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Nutrition - Scandinavia |
Food industry and trade - Scandinavia |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di contenuto |
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Health and nutritional perspectives on Nordic food traditions : an approach through food culture and history / Virginie Amilien, Henry Notaker -- Food, nutrition, and health in Norway (including Svalbard) / Marianne Østerlie, Trude Wicklund -- Aspects of food, nutrition, and health in Sweden / Nicklas Neuman, Agneta Yngve -- Food, nutrition, and health in Denmark (including Greenland and Faroe Islands) / Susanne Sørensen, Keld Ejdrup Markedal, Jens Christian Sørensen -- Food, nutrition, and health in Finland / Johanna Mäkelä, Kaija Rautavirta -- Food, nutrition, and health in Iceland / Laufey Steingrimsdóttir, Gudjón Thorkelsson, Emma Eythórsdóttir -- Food, nutrition, and health in Sápmi / Lena Maria Nilsson -- Common nutritiona and health issues : Nordic nutrition recommendations / Mikael Fogelholm -- Environmental sustainability issues regarding Nordic food production / Frans Silvenius, Eirin Bar -- Common legal issues for traditional and ethnic food / Håkon Austdal -- Future outlooks : Nordic gastronomy in food marketing and catering / Tino Bech-Larsen, Trine Mørk, Lise Bundgaard. |
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Sommario/riassunto |
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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 |
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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. |
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