
Nutritional and Health Aspects of Food in Eastern Europe
- 1st Edition - September 19, 2021
- Imprint: Academic Press
- Editors: Tetiana Golikova, Diana Bogueva, Mark Shamtsyan, Ida Jakobsone, Maris Jakobsons
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 1 7 3 4 - 7
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 1 7 3 5 - 4
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,… Read more
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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.
- 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
Researchers, professionals (including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers), educators, and students
- Edition: 1
- Published: September 19, 2021
- Imprint: Academic Press
- Language: English
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Tetiana Golikova
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).
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Diana Bogueva
Diana Bogueva is a social scientist, specializing in sustainable food consumption, generational consumer behavior, food and masculinity, alternative proteins, novel food processing technologies, and food sustainability and harmonization. Her work has received several prestigious awards, including at the 24th and 28th Gourmand Awards, often likened to the Oscars for food books, for her edited book "Environmental, Health and Business Opportunities in the New Meat Alternatives Market" (2019) and co-authored book "Food in a Planetary Emergency" (2022). Her recent co-edited book "Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy" (2023) is a finalist at the Association of American Publishers Awards for Professional and Scholarly Excellence (PROSE) Awards. Diana is currently a Research Fellow at the Curtin University Sustainability Policy Institute, where she also teaches the "People and Planet" unit as part of the Masters in Sustainability and Built Environment. She is the President of the Global Harmonization Initiative, headquartered in Vienna, and serves as a Board Member and Chair of the Consumer Perception Working Group.
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Mark Shamtsyan
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Ida Jakobsone
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