Nutritional and Health Aspects of Food in Western Europe

1. Introduction
2. History of Eating Habits in Western Europe
3. Western Food Cultures and Traditions
4. Food, Nutrition and Health on the Island of Ireland
5. Food, Nutrition and Health in the UK
6. Food, Nutrition and Health in the Netherlands
7. Food, Nutrition, and Health in France
8. Food, Nutrition and Health in Germany
9. Common Nutrition and Health Issues
10. Environmental Sustainability Issues for Western Food Production
11. Legal and Regulatory Issues in Western Europe
12. Traditional Food, Legal and Regulatory Issues in Switzerland
13. Future Outlooks

People were once restricted to food native to their region and produced locally. Today, however, food from any place in the world is available, or can be made available, anywhere else. Often there is no or very little information about the nutritional and health aspects of these foods. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets is part of series that will cover the entire globe and is aimed at filling the knowledge gap from traditional and scientific points of view.

This volume provides an analysis of traditional and ethnic foods from Western Europe, including Ireland, the United Kingdom, Netherlands, Belgium, Luxembourg, France, and Germany. It also addresses the history of use, composition, preparation, ingredient origin, nutritional aspects, and health effects of various foods and food products in each of these countries. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets ultimately presents both local and international regulations, providing suggestions to harmonize these regulations and promote global availability of these foods.

• Analyzes nutritional and health claims related to western European foods
• Includes traditional and ethnic foods from Ireland, the UK, Netherlands, Belgium, Luxembourg, France, and Germany
• Explores both scientific and anecdotal diet-based health claims
• Examines if foods meet regulatory requirements, and how to remedy noncompliance
• Reviews the influence of historical eating habits on today’s diets

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