Nutritional and Health Aspects of Food in the Balkans

1st Edition - April 30, 2021
Imprint: Academic Press
Editors: Alina-Ioana Gostin, Diana Bogueva, Vladimir Kakurinov
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 0 7 8 2 - 6
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 0 7 8 6 - 4

Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans. Beginning with the eating habits in Balkans, this book unfolds t… Read more

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Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans. Beginning with the eating habits in Balkans, this book unfolds the history of use, origin, compositions and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products of the region. Nutritional and Health Aspects of Food in the Balkans also addresses local and international regulations and provides suggestions on how to harmonize these regulations to promote global availability of these foods. A volume in a series co-produced with Global Harmonization Initiative, Nutritional and Health Aspects of Food in the Balkans is sure to be a welcomed reference for nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers as well as educators, and students.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Foreword
Prologue
Chapter 1. Traditional Balkan foods in a global context: an introduction
Abstract
1.1 Where are we standing now with our food systems and nations health?
1.2 How can traditional foods promote food and nutritional security?
1.3 What does each chapter contain? Filling the gap in the Balkans
References
Chapter 2. History of eating habits in the Balkans
Abstract
2.1 Historical perspectives forming the Balkan countries eating habits
2.2 A history of cooking and preservation methods in the Balkans
2.3 Food as a social marker in the Balkans
References
Chapter 3. Balkan food cultures and traditions
Abstract
3.1 Introduction
3.2 Traditional food and food practices used by the Balkan people
3.3 Influences of Balkan food culture: religion and religious practices, values and beliefs
3.4 Conclusions
References
Chapter 4. Food, nutrition, and health in Albania
Abstract
4.1 Introduction and historical overview
4.2 Geography and the natural agricultural landscape
4.3 Food culture, eating habits, and traditions
4.4 Typical foods and food products
4.5 Present nutritional conditions
4.6 Concluding remarks
References
Chapter 5. Food, nutrition and health in Bosnia and Herzegovina
Abstract
5.1 Introduction
5.2 Historical overview
5.3 Geography and the natural agricultural landscape
5.4 Culture and traditions
5.5 Typical foods and food products
5.6 Sustainability and environment
5.7 Present nutritional conditions
5.8 Open questions
5.9 Future outlook
References
Chapter 6. Food, nutrition and health in Bulgaria
Abstract
6.1 Introduction
6.2 Historical overview
6.3 Geography and the natural agricultural landscape
6.4 Culture and traditions
6.5 Typical foods and food products
6.6 Sustainability and environment (preservation options)
6.7 Past and present nutritional conditions (statistics, trends, epidemiology)
6.8 Summary
6.9 Open questions
6.10 Future outlook
References
Chapter 7. Food, nutrition, and health in Croatia
Abstract
7.1 Introduction
7.2 Historical overview
7.3 Geography and the natural agricultural landscape
7.4 Culture, traditions and traditional Croatian foods
7.5 Sustainability and environment (preservation options)
7.6 Present nutritional conditions
7.7 Open questions
7.8 Future outlook
References
Chapter 8. Food, nutrition, and health in Greece
Abstract
8.1 Introduction
8.2 History of dietary habits in Greece
8.3 Basic components of the Mediterranean diet
8.4 Mediterranean diet and sustainability
8.5 Future outlook
References
Chapter 9. Food, nutrition, and health in Kosovo
Abstract
9.1 Introduction
9.2 Kosovo—an overview
9.3 Foods in Kosovo
9.4 Nutrition properties of foods and traditional dishes in Kosovo
9.5 Current nutritional situation in Kosovo
9.6 Sustainable food production
9.7 Future outlook
References
Chapter 10. Food, nutrition, and health in Macedonia
Abstract
10.1 Introduction
10.2 Historical overview
10.3 Geography and natural landscape
10.4 Culture and traditions
10.5 Typical foods and food products
10.6 Food preservation, shelf life and environment
10.7 Nutritional conditions (statistics, trends, epidemiology)
10.8 Summary
10.9 Open questions
10.10 Future outlook
References
Chapter 11. Food, nutrition, and health in Montenegro
Abstract
11.1 Introduction
11.2 Historical overview
11.3 Geography and the natural agricultural landscape
11.4 Culture and traditions
11.5 Typical foods and food products
11.6 Montenegrin traditional meat products
11.7 Montenegrin traditional dairy products
11.8 Traditional specialties
11.9 Future outlook
References
Chapter 12. Food, nutrition, and health in Serbia
Abstract
12.1 Introduction
12.2 Historical overview
12.3 Geography and the natural agricultural landscape
12.4 Culture and traditions
12.5 Typical foods and food products
12.6 Sustainability and environment
12.7 Present nutritional conditions
12.8 Safety aspects
12.9 Food production and promotion
12.10 Summary
12.11 Open questions
12.12 Future outlook
References
Further reading
Chapter 13. Food, nutrition, and health in Slovenia
Abstract
13.1 Introduction
13.2 Historical overview
13.3 Geography and the natural agricultural landscape
13.4 Culture and traditions
13.5 Typical foods and food products
13.6 Sustainability and environment
13.7 Present nutritional conditions
13.8 Open questions
13.9 Future outlook
References
Chapter 14. Food, nutrition, and health in Romania
Abstract
14.1 Introduction
14.2 Culture and traditions
14.3 Typical foods and food products
14.4 Sustainability and environment (preservation options)
14.5 Present nutritional conditions
14.6 Future outlook of the Romanian cuisine
References
Chapter 15. Food, nutrition, and health in Moldova
Abstract
15.1 Introduction
15.2 Historical overview
15.3 Geography and the natural agricultural landscape
15.4 Culture and traditions
15.5 Typical foods and food products
15.6 Sustainability and environment
15.7 Present nutritional conditions
15.8 Future perspectives
15.9 Concluding remarks
References
Chapter 16. Food, nutrition, and health in Turkey, the European part
Abstract
16.1 Introduction
16.2 Historical overview
16.3 Geography and the natural agricultural landscape
16.4 Culture, traditions, and typical traditional foods
16.5 Food sustainability in the Thrace region of Turkey
16.6 Concluding remarks
References
Chapter 17. Common nutrition and health issues of food in the Balkans
Abstract
17.1 Introduction
17.2 Health characteristics of Balkan cuisines
17.3 Health issues
17.4 Our food and the accompanying person(s)
17.5 Conclusion
References
Chapter 18. Common regulatory issues and proposals to harmonize nutrition and health claims regulations
Abstract
18.1 Overview of traditional Balkan foods and the European Union quality schemes
18.2 A framework to determine whether the traditional Balkan foods meet international nutrition labeling requirements
18.3 Proposed strategies to harmonize nutrition and health claims regulations made on foods
18.4 Conclusions
References
Chapter 19. Traditional Balkan foods: Future outlook
Abstract
19.1 Introduction
19.2 Nutrition education and information for a healthy society
19.3 The role governments can play in improving nutrition and health through harmonization
19.4 Quality and safety considerations of the traditional Balkan foods for international food trade
19.5 Concluding remarks
References
Index

Alina-Ioana Gostin

Dr. Dipl. Eng. Alina-Ioana Gostin, originally from Romania, is a lecturer at College of Food, University College Birmingham, UK, teaching in the areas of Food Science and Technology, Food Safety, Diet and Nutrition. Dr Gostin’s research interests focus on technologies that improve quality and safety of foods. She is also the director of the Ambassador Programme of the Global Harmonization Initiative (GHI).

Affiliations and expertise

College of Food, University College Birmingham, UK

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.

Affiliations and expertise

Centre for Advanced Food Enginomics, University of Sydney, Open Universities Australia - Curtin and Global Harmonization Initiative., Australia

Vladimir Kakurinov

Dr. Vladimir Kakurinov is a Full Professor in Food Microbiology and Food Quality and Safety. He worked at the Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University and the Veterinary Medicine Faculty at St. Kliment Ohridski University, both in Republic of Macedonia. Now, he is founder and Executive Director of Consulting and Training Centre KEY dealing with international projects.

Affiliations and expertise

Founder, Consulting and Training Centre KEY, Macedonia

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Physical Sciences & Engineering

Social Sciences & Humanities

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Nutritional and Health Aspects of Food in the Balkans

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Institutional subscription on ScienceDirect

Alina-Ioana Gostin

Diana Bogueva

Vladimir Kakurinov

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