Journal ArticleDOI
Traditional foods: a science and society perspective
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TLDR
In this paper, a common definition of traditional foods has been agreed upon for the classification of Traditional foods in European food composition tables, for which analytical nutritional and bioactive data will be provided, has been developed.Abstract:
Traditional foods reflect cultural inheritance and have left their imprints on contemporary dietary patterns They are key elements for the dietary patterns in different countries and consequently are important to accurately estimate population dietary intakes However, this information is missing from most current national food composition databases EuroFIR aims to enrich national food composition tables that lack nutrient data on traditional foods and to provide data on selected bioactive components In this context, a common definition of traditional foods has been agreed upon for the classification of traditional foods in European food composition tables A list of traditional foods, for which analytical nutritional and bioactive data will be provided, has been developedread more
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Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study.
Luis Guerrero,M.D. Guàrdia,Joan Xicola,Wim Verbeke,Filiep Vanhonacker,S. Zakowska-Biemans,Marta Sajdakowska,Claire Sulmont-Rossé,Sylvie Issanchou,Michele Contel,M. Luisa Scalvedi,Britt Signe Granli,Margrethe Hersleth +12 more
TL;DR: A consumer-driven definition for the concept of TFP and innovation was obtained and these across six European countries (Belgium, France, Italy, Norway, Poland and Spain) by means of semantic and textual statistical analyses.
Journal ArticleDOI
Association between traditional food consumption and motives for food choice in six European countries.
TL;DR: General attitude toward traditional foods, familiarity, and importance of food naturalness emerged as drivers for traditional food consumption, which contributes to a better understanding of factors shaping the image and influencing the consumption of traditional foods in Europe.
Journal ArticleDOI
Perception of traditional food products in six European regions using free word association
Luis Guerrero,Anna Claret,Wim Verbeke,Géraldine Enderli,S. Zakowska-Biemans,Filiep Vanhonacker,Sylvie Issanchou,Marta Sajdakowska,Britt Signe Granli,Luisa Scalvedi,Michele Contel,Margrethe Hersleth +11 more
TL;DR: In this article, a total of 721 consumers were interviewed in order to obtain and compare consumer-driven associations to the word "traditional " in a food context, in six European regions.
Journal ArticleDOI
Food Classification Systems Based on Food Processing: Significance and Implications for Policies and Actions: A Systematic Literature Review and Assessment
TL;DR: The paper shows that the significance of industrial food processing in shaping global food systems and supplies and thus dietary patterns worldwide, and its role in the pandemic of overweight and obesity, remains overlooked and underestimated.
Journal ArticleDOI
Food Waste Generation at Household Level: Results of a Survey among Employees of Two European Research Centers in Italy and Germany
TL;DR: In this article, the authors report results of an online survey among two European research centers in Italy (JRC/Ispra) and Germany (KIT/Karlsruhe).
References
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Journal ArticleDOI
Adherence to a Mediterranean Diet and Survival in a Greek Population
TL;DR: Greater adherence to the traditional Mediterranean diet is associated with a significant reduction in total mortality.
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Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer
Penny M. Kris-Etherton,Kari D Hecker,Andrea Bonanome,Stacie M. Coval,Amy E. Binkoski,Kirsten F Hilpert,Amy E. Griel,Terry D. Etherton +7 more
TL;DR: Many bioactive compounds are extranutritional constituents that typically occur in small quantities in foods and are grouped accordingly as phenolic compounds, including their subcategory, flavonoids as discussed by the authors.
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Regional foods and rural development: the role of product qualification
TL;DR: In this paper, the authors trace the evolution of three cases of regional food production, where local actors pursued the opportunity to qualify products under EEC Regulation 2081/92, and conclude with analysis of factors influencing the involvement and behaviour of actors in regional food qualification.
Journal ArticleDOI
The Mediterranean diet: science and practice.
TL;DR: Both epidemiologic and metabolic studies suggest that individuals can benefit greatly by adopting elements of Mediterranean diets, and suggest that over 80% of coronary heart disease, 70% of stroke, and 90% of type 2 diabetes can be avoided by healthy food choices that are consistent with the traditional Mediterranean diet.
Journal ArticleDOI
Minimal processing for healthy traditional foods
TL;DR: In this article, the authors summarized some of the new processing and preservation techniques that are available in the fresh-cut industry and discussed the combination of sanitizers with other intervention methods.