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. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. Contributors - p. ix 7. Preface - p. xiii 8. Chapter 1. Eastern European food cultures and traditions - p. 1 9. Chapter 2. Culinary traditions, food, and eating habits in Russia - p. 13 10. Chapter 3. Traditional foods of tatars - p. 39 11. Chapter 4. Traditional foods of the North Caucasus region - p. 69 12. Chapter 5. Food and Nutrition in Belarus - p. 93 13. Chapter 6. Culinary traditions and eating patterns of various Ukrainian regions - p. 123 14. Chapter 7. Food, nutrition, and health in Lithuania and Estonia - p. 147 15. Chapter 8. Food, nutrition, and health in Latvia - p. 159 16. Chapter 9. Common nutrition and health issues in Eastern Europe - p. 187 17. Chapter 10. Environmental sustainability issues for Eastern European food production - p. 233 18. 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 - p. 251 19. Chapter 12. Eastern European ethnic food preservation and future sustainable food production - p. 265 20. Index - p. 279
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. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. Contributors - p. ix 7. Preface - p. xiii 8. Chapter 1. Eastern European food cultures and traditions - p. 1 9. Chapter 2. Culinary traditions, food, and eating habits in Russia - p. 13 10. Chapter 3. Traditional foods of tatars - p. 39 11. Chapter 4. Traditional foods of the North Caucasus region - p. 69 12. Chapter 5. Food and Nutrition in Belarus - p. 93 13. Chapter 6. Culinary traditions and eating patterns of various Ukrainian regions - p. 123 14. Chapter 7. Food, nutrition, and health in Lithuania and Estonia - p. 147 15. Chapter 8. Food, nutrition, and health in Latvia - p. 159 16. Chapter 9. Common nutrition and health issues in Eastern Europe - p. 187 17. Chapter 10. Environmental sustainability issues for Eastern European food production - p. 233 18. 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 - p. 251 19. Chapter 12. Eastern European ethnic food preservation and future sustainable food production - p. 265 20. Index - p. 279
