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Nutritional and Health Aspects of Food in Eastern Europe - 1st Edition - ISBN: 9780128117347

Nutritional and Health Aspects of Food in Eastern Europe

1st Edition

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Editors: Tatjana Golikova Mark Shamtsyan Dr. Diana Bogueva Ida Jakobsone Maris Jakobsons
Paperback ISBN: 9780128117347
Imprint: Academic Press
Published Date: 1st June 2021
Page Count: 400
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Table of Contents

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


Description

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.

Key Features

  • 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

Readership

Researchers, professionals (including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers), educators, and students


Details

No. of pages:
400
Language:
English
Copyright:
© Academic Press 2021
Published:
1st June 2021
Imprint:
Academic Press
Paperback ISBN:
9780128117347

Ratings and Reviews


About the Editors

Tatjana Golikova

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).

Affiliations and Expertise

National University of Food Technologies (NUFT), Kiev, Ukraine

Mark Shamtsyan

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.

Affiliations and Expertise

St. Petersburg State Institute of Technology, St. Petersburg, Russia

Dr. Diana Bogueva

Dr. Diana Bogueva is Adjunct Postdoctoral Fellow at the Curtin University Sustainability Policy (CUSP) Institute and Centre Manager at the Centre for Advanced Food Enginomics, University of Sydney. She is an interdisciplinary early career researcher focused on food sustainability and consumer behaviour change. Diana applies her extensive background of 20+ years in journalism, 10+ years in marketing and qualitative research to investigate and propose innovative solutions to address excessive meat consumption. She successfully builds international and local linkages which have resulted in positive collaborations with academic and industry partners across the globe. Diana has published on meat myths, masculinity and meat alternatives. Her work on social marketing and the Sustainability Social Marketing Model (SSMM), including the 4S marketing mix, is gaining recognition and influencing reduction in the consumption of animal-based foods. Diana has published ten first-authored papers in peer reviewed journals and book chapters and co-edited 4 books.

Affiliations and Expertise

Adjunct Postdoctoral Fellow Curtin University Sustainability Policy (CUSP) Institute, Curtin University Centre Manager Centre for Advanced Food Enginomics (CAFE), The University of Sydney Australia

Ida Jakobsone

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.

Affiliations and Expertise

University of Latvia, Academic Centre for Natural Sciences, Chemistry Department, Centre for Food Chemistry, Riga, Latvia

Maris Jakobsons

Maris Jakobsons has served since 2005 as the English editor of research articles, abstracts, and poster in the Food Chemistry Centre, University of Latvia. From 1970-1993 Maris Jakobsons worked in the Institute of Wood Chemistry. He presented his doctoral thesis in 1976. Since 1993 he has worked as local expert and project manager in regional projects of the World Bank and EU at Latvian Ministry of Agriculture, the Social Economy Fund, and the University of Latvia. His work includes translation of training materials from English to Latvian, including materials about food safety and food processing. He also completed translations from English to Russian. Maris Jakobsons and Ida Jakobsone translated two books from German to Latvian: W. Baltes, Food Chemistry, 4th edition (1998), and R. Matissek et al., Analytical Chemistry of Food, 2nd edition (1998). Maris Jakobsons has also translated three training books from Latvian to English, prepared for the University of Latvia's master’s study program in “Nutritional Science.” Currently Maris Jakobsons is working with Ida Jakobsone on a German to Latvian translation of the 7th edition of the book “Food Chemistry” (W.Baltes, R.Matissek, 2011).

Affiliations and Expertise

University of Latvia, Academic Centre for Natural Sciences, Chemistry Department, Centre for Food Chemistry, Riga, Latvia