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Forum of Nutrition
Diet Diversification and Health Promotion: European Academy of Nutritional Sciences (EANS) Conference, Vienna, May 2004Available to Purchase
Edited by
S.Karger AG
Volume
57
Status:
Available
ISBN electronic:
978-3-318-01183-8
ISBN print:
978-3-8055-7872-1
Discontinued Book Series:
Forum of Nutrition
Publication date:
2005
Book Details
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.
Diet Diversification and Health Promotion: European Academy of Nutritional Sciences (EANS) Conference, Vienna, May 2004
Edited by: I. Elmadfa
https://doi.org/10.1159/isbn.978-3-318-01183-8
ISBN (print): 978-3-8055-7872-1
ISBN (electronic): 978-3-318-01183-8
Publisher: S.Karger AG
Published: 2005
Download citation file:
Digital Version
Pay-Per-View Access
$134.00
Print Version
Diet Diversification and Health Promotion
$134.00
Table of Contents
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1 - 10: Fat Intake, DietVariety and Health PromotionByI. Elmadfa,;I. Elmadfa,Institute of Nutritional Sciences, University of Vienna, Vienna, AustriaSearch for other works by this author on:H. FreislingH. FreislingInstitute of Nutritional Sciences, University of Vienna, Vienna, AustriaSearch for other works by this author on:
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11 - 35: Mixed Diet in Europe: A Historical OverviewByUwe SpiekermannUwe SpiekermannInstitute for Economic and Social History,Georg-August-Universität Göttingen, GermanySearch for other works by this author on:
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36 - 43: Influences on Food Choice and Dietary BehaviorByRichard ShepherdRichard ShepherdFood, Consumer Behaviour and Health Research Centre, Department of Psychology,University of Surrey, Guildford, Surrey, UKSearch for other works by this author on:
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44 - 51: Age and Gender Dependent Profile of Food ChoiceByJoachim WestenhoeferJoachim WestenhoeferHamburg University of Applied Sciences, Department of Nutrition and Home Economics, Hamburg, GermanySearch for other works by this author on:
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52 - 61: Diversification in Indigenous and Ethnic Food CultureByMark L. WahlqvistMark L. WahlqvistPresident, International Union of Nutritional Sciences and Director,Asia Pacific Health & Nutrition Centre, Monash Asia Institute,Melbourne, AustraliaSearch for other works by this author on:
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62 - 72: Organic Foods: Do They Have a Role?ByU. KöpkeU. KöpkeInstitut für Organischen Landbau, Rheinische Friedrich-Wilhelms-Universität Bonn, Bonn, GermanySearch for other works by this author on:
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73 - 83: Impact of ‘Functional Food’ByPierre René GuesryPierre René GuesryNestlé Research Centre, Lausanne, SwitzerlandSearch for other works by this author on:
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84 - 90: The Role of Fortified Foods – Situation in AustriaByKarl-Heinz Wagner;Karl-Heinz WagnerInstitute of Nutritional Sciences, University of Vienna, Vienna, AustriaSearch for other works by this author on:Doris Blauensteiner;Doris BlauensteinerInstitute of Nutritional Sciences, University of Vienna, Vienna, AustriaSearch for other works by this author on:Isabel Schmid;Isabel SchmidInstitute of Nutritional Sciences, University of Vienna, Vienna, AustriaSearch for other works by this author on:Ibrahim ElmadfaIbrahim ElmadfaInstitute of Nutritional Sciences, University of Vienna, Vienna, AustriaSearch for other works by this author on:
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91 - 99: Attitudes of Austrian Adults to the Consumption of Fruits and VegetablesByPetra Rust;Petra RustInstitute of Nutritional Sciences, University of Vienna, Vienna, AustriaSearch for other works by this author on:Ibrahim ElmadfaIbrahim ElmadfaInstitute of Nutritional Sciences, University of Vienna, Vienna, AustriaSearch for other works by this author on:
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100 - 111: Health Effects of PhytoestrogensByFrancesco Branca;Francesco BrancaNational Institute for Research on Food and Nutrition, Rome, ItalySearch for other works by this author on:Stefano LorenzettiStefano LorenzettiNational Institute for Research on Food and Nutrition, Rome, ItalySearch for other works by this author on:
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112 - 123: Exploitation of Convenience Food in View of a Diet Diversification for Better NutritionByE. BerghoferE. BerghoferDepartment of Food Science and Technology, BOKU – University of Natural Resources and Applied Life Sciences, Vienna, AustriaSearch for other works by this author on:
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124 - 134: Adulteration of Foodstuffs: From Misleading to Poisoning: Experiences of a New EU Member State (Hungary) on the Threshold of Market EconomyByDiána BánátiDiána BánátiCentral Food Research Institute, Budapest, HungarySearch for other works by this author on:
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135 - 146: Macro- and Micronutrients in a Traditional Greek MenuByAntonia Trichopoulou;Antonia TrichopoulouDepartment of Hygiene and Epidemiology, School of Medicine,National and Kapodistrian University of Athens, Athens, GreeceSearch for other works by this author on:Effie Vasilopoulou;Effie VasilopoulouDepartment of Hygiene and Epidemiology, School of Medicine,National and Kapodistrian University of Athens, Athens, GreeceSearch for other works by this author on:Kornilia GeorgaKornilia GeorgaDepartment of Hygiene and Epidemiology, School of Medicine,National and Kapodistrian University of Athens, Athens, GreeceSearch for other works by this author on:
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147 - 156: Vegetarian Diets: What Are the Advantages?ByClaus LeitzmannClaus LeitzmannInstitute of Nutritional Sciences, University of Giessen, Giessen, GermanySearch for other works by this author on:
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157 - 166: Food Safety and Consumers’ Attitude in a New EU Member State: A Case Study of Hungary
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167 - 168: Making the Healthy Choice an Easy Choice: From Nutrition Science to Consumer ActionByPaulus M. VerschurenPaulus M. VerschurenUnilever Health Institute, Vlaardingen, The NetherlandsSearch for other works by this author on:
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169 - 170: Diversification and Food Choice: The Consumer’s ViewByB. KettlitzB. KettlitzBureau Européen des Unions de Consommateurs (BEUC), Brussels, BelgiumSearch for other works by this author on:
