Nutritional and Health Aspects of Food in Nordic Countries provides an analysis of traditional and ethnic foods from the Nordic countries, including Norway (and Svalbard), Sweden, Finland, Iceland, and Denmark (including Greenland and the Faroe Islands). The book addresses the 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, readers will find local and international regulations and suggestions on how to harmonize regulations to promote global availability of these foods.
1. Introduction - p. xi 2. Chapter 1: Health and Nutritional Perspectives on Nordic Food Traditions—An Approach Through Food Culture and History - p. xii 3. Chapter 2: Food, Nutrition, and Health in Norway (Including Svalbard) - p. 31 4. Chapter 3: Aspects of Food, Nutrition, and Health in Sweden - p. 71 5. Chapter 4: Food, Nutrition, and Health in Denmark (Including Greenland and Faroe Islands) - p. 97 6. Chapter 5: Food, Nutrition, and Health in Finland - p. 125 7. Chapter 6: Food, Nutrition, and Health in Iceland - p. 143 8. Chapter 7: Food, Nutrition, and Health in Sápmi - p. 177 9. Chapter 8: Common Nutrition and Health Issues: Nordic Nutrition Recommendations - p. 195 10. Chapter 9: Environmental Sustainability Issues Regarding Nordic Food Production - p. 210 11. Chapter 10: Common Legal Issues for Traditional and Ethnic Food - p. 225 12. Chapter 11: Future Outlooks: Nordic Gastronomy in Food Marketing and Catering - p. 244 13. Index - p. 257
Nutritional and Health Aspects of Food in Nordic Countries provides an analysis of traditional and ethnic foods from the Nordic countries, including Norway (and Svalbard), Sweden, Finland, Iceland, and Denmark (including Greenland and the Faroe Islands). The book addresses the 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, readers will find local and international regulations and suggestions on how to harmonize regulations to promote global availability of these foods.
1. Introduction - p. xi 2. Chapter 1: Health and Nutritional Perspectives on Nordic Food Traditions—An Approach Through Food Culture and History - p. xii 3. Chapter 2: Food, Nutrition, and Health in Norway (Including Svalbard) - p. 31 4. Chapter 3: Aspects of Food, Nutrition, and Health in Sweden - p. 71 5. Chapter 4: Food, Nutrition, and Health in Denmark (Including Greenland and Faroe Islands) - p. 97 6. Chapter 5: Food, Nutrition, and Health in Finland - p. 125 7. Chapter 6: Food, Nutrition, and Health in Iceland - p. 143 8. Chapter 7: Food, Nutrition, and Health in Sápmi - p. 177 9. Chapter 8: Common Nutrition and Health Issues: Nordic Nutrition Recommendations - p. 195 10. Chapter 9: Environmental Sustainability Issues Regarding Nordic Food Production - p. 210 11. Chapter 10: Common Legal Issues for Traditional and Ethnic Food - p. 225 12. Chapter 11: Future Outlooks: Nordic Gastronomy in Food Marketing and Catering - p. 244 13. Index - p. 257
