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Nutritional and Health Aspects of Food in Nordic Countries

by Veslem Andersen

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A regional reference on Nordic foods, nutrition, and regulation

$116.62 USD
$116.62 USD $116.62 USD

Paperback New English

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AlbakiReads Editorial

A regional reference on Nordic foods, nutrition, and regulation

Edited by Veslem Andersen, this volume examines traditional and ethnic foods across Norway and Svalbard, Sweden, Finland, Iceland, and Denmark, including Greenland and the Faroe Islands. It brings together food history, ingredient origins, composition, preparation, nutritional considerations, and discussed health effects, organizing these topics country by country. The book also addresses local and international food regulations and presents suggestions for greater regulatory alignment to support wider availability of Nordic foods. Its scope places culinary traditions alongside nutrition and food-policy questions.

Good fit for readers who enjoy

  • Students and professionals interested in nutrition and food science
  • Readers researching traditional foods of the Nordic region
  • Those interested in food regulation and international availability of regional products

Themes

Nordic food traditionsNutrition and healthFood composition and preparationFood regulationRegional food systems

Based on publisher information and book metadata.

Book overview

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.

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