Nutritional and Health Aspects of Food in Eastern Europe

Provides an analysis of traditional and ethnic foods from Eastern Europe, including Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania

Tetiana Golikova (Edited by), Diana Bogueva (Edited by), Mark Shamtsyan (Edited by), Ida Jakobsone (Edited by), Maris Jakobsons (Edited by)

9780128117347, Elsevier Science

Paperback, published 23 September 2021

298 pages
23.5 x 19 x 2 cm, 0.45 kg

Nutritional and Health Aspects of Food in 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.

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

Subject Areas: Food & beverage technology [TDCT]