Nutritional and Health Aspects of Traditional and Ethnic Foods of Eastern Europe

  • ID: 4519341
  • Book
  • Region: Eastern Europe, Europe
  • 400 Pages
  • Elsevier Science and Technology
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Nutritional and Health Aspects of Traditional and Ethnic Foods of Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania. The book addresses 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 presents both local and international regulations, while also providing suggestions on how to harmonize these regulations to promote global availability of these foods.

  • Analyzes nutritional and health claims relating to Eastern European foods
  • Includes traditional and ethnic foods from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania
  • Explores both scientific and anecdotal diet-based health claims
  • Examines if foods meet regulatory requirements and how to remedy non-compliance
  • Reviews the influence of historical eating habits on today's diets
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1. Introduction, describing why this book has been produced 2. History of eating habits in Eastern Europe 3. Eastern food cultures and traditions 4. Food, nutrition and health in Russia 5. Food, nutrition and health in Belarus 6. Food, nutrition and health in Ukraine 7. Food, nutrition and health in Estonia 8. Food, nutrition and health in Latvia 9. Food, nutrition and health in Lithuania 10. Common nutrition and health issues 11. Environmental sustainability issues for eastern food production 12. Common regulatory issues 13. Proposals to harmonize regulations 14. Future outlook

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Golikova, Tatjana
Dr. Tatjana Golikova holds a Ph.D. in baking technology from Department of Technology of Bread, Confectionery, Macaroni Products and Food Concentrates of National University of Food Technologies (NUFT) in Kiev, Ukraine. At present she is Associate Professor at the Department of Nutrition and Restaurant Business of NUFT. Research interests are related to the complex quality assessment of food products, increasing of nutritional value of bread and macaroni products, using of non-traditional raw materials for creating of healthy food.

She has more than 70 research papers to her credit including publications at European Food congresses of EFFoST and ISEKI_Food. She is on the Editorial Board of Food Safety Magazine. She is an author of the study guide "Culinary ethnology” edited by NUFT (in press).
Shamtsyan, Mark
Mark Shamtsyan is professor at the St. Petersburg State Institute of Technology (Technical University), consultant of Taiyo Kagaku Co., Ltd. (Japan), president of RUSFoST, chair of Russian section of EHEDG and GHI ambassador to Russia. He has been a member of international scientific and organizing committees, as well as an organizer of several European conferences on food. He is a member of editorial and advisory boards of the Polish Journal of Food and Nutrition Sciences, the Journal of Hygienic Engineering and Design and the Ukrainian Food Journal.
Bogueva, Diana
Dr. Diana Bogueva, originally from Bulgaria has a varied interest in food consumption issues related to global consequences of human nutritional habits, especially global meat consumption, behavioural and attitudinal change, climatic stability of food, world hunger, human health and environmental sustainability and food harmonization. Diana is recognised for her work on social marketing and SMMModel influencing meat reduction consumption. Together with Prof. Dora Marinova and Dr Talia Raphaely she published a book in 2018 with IGI Global namely "Social Marketing and its influence on animal origin food product consumption” and is currently working on another book around new meat alternatives scheduled to be published in 2019. She addresses meat issue in several integrated ways including myths, masculinity and meat alternatives. Her PhD study completed with Curtin University, Australia, is focusing on meat consumption, social marketing and sustainability.

Diana Bogueva has more than 20 years of international communication and media experience as a professional radio journalist working with several worldwide recognised news media, including the Bulgarian National Radio, Bulgarian Section of BBC, London and Special Broadcasting Services (SBS), Sydney, Australia. Aside of her academic work and interests Diana is currently working for SBS radio as a Program producer and as a Director of Market research with Sydney Focus Groups. Diana is a member of the International Federations of Journalists and a Wood Badge member of the World Scout Organization.
Jakobsone, Ida
Dr. Ida Jakobsone is associated professor in food chemistry; since 2006 till now director of inter-university Master's study program "Nutrition science” (obtainable degree "Health science Master in nutrition science”, I.Jakobsone is reading the courses "Food chemistry”, "Nutritional value of food” and "Food supplements and additives”); chair of the Organisation committee of international conferences "Nutrition and Health”, Riga, 2012 and 2016; representative of Latvia in Food Chemistry Division of European Association for Chemistry and Molecular Sciences; member of Nutrition Council at Ministry of Health of Latvia.

Since 1995 her research interests are related to food chemistry (food pollutants, biologically active compounds in food). In 1998 two books, translated from German to Latvian by Ida Jakobsone and Maris Jakobsons, were printed (W.Baltes "Food Chemistry”, 4th edition and R.Matissek et al. "Analytical Chemistry of Food”). From 2003-2005 Ida Jakobsone has managed work of group of training stuff from 3 universities elaborating inter-university Master's studies program "Nutrition Science”. On 2005-2015 Ida Jakobsone has (co-)managed implementation of 3 projects co-financed by European Funds and related to food issues: elaboration of training materials for program "Nutrition Science” (2005-2008); assessment of local origin cereal species' potential and development of varieties for specific dietary foods production (in cooperation with scientists from agricultural sector , food chemistry and technology, nutrition and medicine, 2010-2013); establishment of new scientific group for multi-branch research for assessment of local cereal material on characteristics determining the dietary potential and their use possibilities in the prevention of chronic bowel diseases (in cooperation with scientists from agricultural sector , food chemistry and technology, nutrition and medicine, 2013-2015).

Within last 10 years Ida Jakobsone was supervisor for >40 Master's thesis; consultant and supervisor for research work of pupil (~30) in natural sciences and food science, co-author of ~25 scientific articles, published in peer reviewed magazines and (co-) author of 3 training books in food chemistry and food analysis.

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