Diet Diversification and Health Promotion
eBook - PDF

Diet Diversification and Health Promotion

European Academy of Nutritional Sciences (EANS) Conference, Vienna, May 2004.

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eBook - PDF

Diet Diversification and Health Promotion

European Academy of Nutritional Sciences (EANS) Conference, Vienna, May 2004.

Book details
Table of contents
Citations

About This Book

About half of the global burden of disease is due to chronic noncommunicable diseases such as obesity, metabolic disorders, cardiovascular diseases and cancer, which are all related to modifiable risk factors such as unbalanced diet and malnutrition as well as determinants such as behavior and lifestyle. Dietary patterns during the last few decades have undergone a general shift towards high energy density and fatty foods combined with a low proportion of plant components. The resulting diet profile has proven inadequate to meet the physiological needs of a healthy human life. A comprehensive and highly valuable source of knowledge for all professionals interested in the underlying causes of today's major health challenges, this publication gives an in-depth view of the various methods of monitoring and addressing this precarious situation: impact of gender and age on eating behavior, role of a vegetarian lifestyle, processed and fortified foods, organic foods, ethnic food culture, and consumer choice.

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Information

Publisher
S. Karger
Year
2005
ISBN
9783318011838
Edition
1
Topic
Medicine
Subtopic
Public Health, Administration & Care

Table of contents

  1. Cover
  2. Contents
  3. Preface
  4. Fat Intake, Diet Variety and Health Promotion
  5. Mixed Diet in Europe
  6. Influences on Food Choice and Dietary Behavior
  7. Age and Gender Dependent Profile of Food Choice
  8. Diversification in Indigenous and Ethnic Food Culture
  9. Organic Foods: Do They Have a Role?
  10. Impact of ‘Functional Food’
  11. The Role of Fortified Foods – Situation in Austria
  12. Attitudes of Austrian Adults to the Consumption of Fruits and Vegetables
  13. Health Effects of Phytoestrogens
  14. Exploitation of Convenience Food in View of a Diet Diversification for Better Nutrition
  15. Adulteration of Foodstuffs: From Misleading to Poisoning
  16. Macro- and Micronutrients in a Traditional Greek Menu
  17. Vegetarian Diets: What Are the Advantages?
  18. Food Safety and Consumers’ Attitude in a New EU Member State
  19. Making the Healthy Choice an Easy Choice
  20. Diversification and Food Choice: The Consumer’s View
  21. Author Index
  22. Subject Index