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Nutritional and Health Aspects of Food in Eastern Europe
- 1st Edition - September 19, 2021
- 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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Request a sales quoteNutritional 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
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Preface
- Chapter 1. Eastern European food cultures and traditions
- Introduction
- Religious belief-shaped food practices
- Food culture and traditions: historical overview
- The typical foods of Eastern European cuisines
- Conclusion
- Chapter 2. Culinary traditions, food, and eating habits in Russia
- General characteristics of Russian cuisine, and the influence of various factors on its formation
- Characteristics of raw materials used in Russian cuisine
- Characteristics of technological processing methods used in Russian cuisine
- Features of food culture
- Features of cooking of selected Russian dishes
- Conclusion
- Chapter 3. Traditional foods of tatars
- Traditional food
- Meat dishes
- Organ meat dishes in Tatar cuisine
- Dishes with fish
- Milk food
- Bakery food
- Sweet baked foods
- Chapter 4. Traditional foods of the North Caucasus region
- Introduction
- Traditional cuisine influences
- Traditional meat-based foods of North Caucasus
- Meat preservation
- Kefir
- Kefir technology
- Microbiological specifics
- Iyran
- Content and technology of iyran
- Cheeses
- Smoked cheese “kabardinskiy”
- Conclusion
- Chapter 5. Food and Nutrition in Belarus
- Introduction
- Historical overview
- Geography and the natural agricultural landscape
- Food culture and traditions
- Typical foods and food products
- Present nutritional conditions (Official Internet portal of the President of the Republic of Belarus, 2018; Export of goods from the Republic of Belarus in January–June 2018, 2018)
- Summary
- Chapter 6. Culinary traditions and eating patterns of various Ukrainian regions
- Introduction
- Historical overview, culture, and old culinary traditions
- Typical foods and food products (composition, nutrients, benefits, and adverse properties)
- Conclusion
- Chapter 7. Food, nutrition, and health in Lithuania and Estonia
- Introduction and historical overview
- Geography and landscape
- Lithuanian cuisine, typical food, and food products
- Estonian cuisine, typical food, and food products
- Lithuania and Estonia current nutritional and health conditions
- Conclusion
- Chapter 8. Food, nutrition, and health in Latvia
- Introduction
- Historical overview
- Geography and the natural agricultural landscape
- Culture and traditions
- Typical foods and food products
- Food preservation, shelf-life, and environment
- Present nutritional conditions with respect to deficiencies, remedies, and safety aspects
- Summary
- Chapter 9. Common nutrition and health issues in Eastern Europe
- Eastern European (EE) traditional foods (TF): an introduction
- Conclusion
- Chapter 10. Environmental sustainability issues for Eastern European food production
- Conclusion
- Chapter 11. Flexibility of the EU package: lessons for Ukraine and other countries when harmonizing food legislation in view of the production of traditional food
- Definition of traditional foods and traditional methods of food production in the EU and Ukraine
- Harmonization of food legislation versus traditional food: cases from the European Union and Ukraine
- Flexibility in the implementation of food legislation as a tool to continue the production of traditional food: the case of the EU
- Conclusions
- Chapter 12. Eastern European ethnic food preservation and future sustainable food production
- Index
- No. of pages: 298
- Language: English
- Edition: 1
- Published: September 19, 2021
- Imprint: Academic Press
- Paperback ISBN: 9780128117347
- eBook ISBN: 9780128117354
TG
Tetiana Golikova
Dr. Tetiana 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 Kyiv, 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), Kyiv, UkraineDB
Diana Bogueva
Diana is an interdisciplinary researcher with varied interests in food consumption issues related to the global consequences of human nutritional habits, especially global meat consumption, alternative proteins, novel food processing technologies including non-thermal, behavioural and attitudinal change, environmental sustainability and food harmonization. She has a PhD in Humanities specialised in Food Sustainability from Curtin University, Perth, Australia. Currently she is a Centre Manager of the Centre for Advanced Food Engineering at the University of Sydney and Research Fellow with Curtin University’s Sustainability Policy (CUSP) Institute.
Diana’s books have won three awards: the Australian National Best Book winner in 2019 and the World’s Best Book award 2020 in the Vegetarian book category from the Gourmand Awards, who also recognized her co-edited book ‘Environmental, Health and Business Opportunities in the New Meat Alternatives Market’.
Affiliations and expertise
Centre for Advanced Food Enginomics, University of Sydney, Open Universities Australia - Curtin and Global Harmonization Initiative., AustraliaMS
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, RussiaIJ
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
Academic Centre for Natural Sciences, Chemistry Department, Centre for Food Chemistry, University of Latvia, Riga, LatviaMJ
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
Academic Centre for Natural Sciences, Chemistry Department, Centre for Food Chemistry, University of Latvia, Riga, LatviaRead Nutritional and Health Aspects of Food in Eastern Europe on ScienceDirect