Nutritional and Health Aspects of Food in the Balkans

Nutritional and Health Aspects of Food in the Balkans
Author: Alina-Ioana Gostin,Diana Bogueva,Vladimir Kakurinov
Publsiher: Academic Press
Total Pages: 366
Release: 2021-05-21
ISBN 10: 0128207868
ISBN 13: 9780128207864
Language: EN, FR, DE, ES & NL

Nutritional and Health Aspects of Food in the Balkans Book Review:

Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans. Beginning with the eating habits in Balkans, this book unfolds the history of use, origin, compositions and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products of the region. Nutritional and Health Aspects of Food in the Balkans also addresses local and international regulations and provides suggestions on how to harmonize these regulations to promote global availability of these foods. A volume in a series co-produced with Global Harmonization Initiative, Nutritional and Health Aspects of Food in the Balkans is sure to be a welcomed reference for nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers as well as educators, and students. Analyzes nutritional and health claims in the Balkan region Includes traditional foods from the Balkans Explores both scientific and anecdotal diet-based health claims Examines if foods meet regulatory requirements and how to remedy noncompliance Reviews the influence of historical eating habits on today’s diets

Nutritional and Health Aspects of Food in Eastern Europe

Nutritional and Health Aspects of Food in Eastern Europe
Author: Tetiana Golikova,Diana Bogueva,Mark Shamtsyan,Ida Jakobsone,Maris Jakobsons
Publsiher: Academic Press
Total Pages: 298
Release: 2021-09-19
ISBN 10: 0128117354
ISBN 13: 9780128117354
Language: EN, FR, DE, ES & NL

Nutritional and Health Aspects of Food in Eastern Europe Book Review:

Nutritional and Health Aspects of Food in Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania. The book addresses 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, it presents both local and international regulations, while also providing suggestions on how to harmonize these regulations to promote global availability of these foods. Analyzes nutritional and health claims relating to Eastern European foods Includes traditional and ethnic foods from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania Explores both scientific and anecdotal diet-based health claims Examines if foods meet regulatory requirements and how to remedy non-compliance Reviews the influence of historical eating habits on today’s diets

Consumer attitudes to food quality products

Consumer attitudes to food quality products
Author: Marija Klopčič,Abele Kuipers,Jean-François Hocquette
Publsiher: Springer
Total Pages: 305
Release: 2013-03-12
ISBN 10: 9086867626
ISBN 13: 9789086867622
Language: EN, FR, DE, ES & NL

Consumer attitudes to food quality products Book Review:

Quality foods, such as traditional, EU certified, organic and health claimed are part of a growing trend towards added value in the agri-food sector. In these foods, elements of production, processing, marketing, agro-tourism and speciality stores are combined. Paramount above all is the link to the consumer, which requires a personal approach. At this point, one enters the field of food consumer science. This can be seen as a hybrid of two distinct sciences. On one hand, there is the 'hardware' component, i.e. the science of food. On the other hand, the 'software' component, related to the science of consumers' preferences and behaviour. In animal science, nearly all attention is given to the 'hardware' aspect. However, to build a successful business in quality food products, the 'software' aspect is essential. This publication devotes special attention to the consumer and gives insight into an area of knowledge still very much in development. It is intended to enhance understanding of the complex relationships in the route from products to consumers and offers practical solutions in this field. This publication includes review articles covering basic aspects of food consumer science and research trends in the field, and a series of country reports and articles on relevant studies related to the topic, with emphasis on Southern Europe.

Food Consumer Science

Food Consumer Science
Author: Dominique Barjolle,Matthew Gorton,Jasna Milošević Đorđević,Žaklina Stojanović
Publsiher: Springer Science & Business Media
Total Pages: 144
Release: 2013-03-22
ISBN 10: 9400759460
ISBN 13: 9789400759466
Language: EN, FR, DE, ES & NL

Food Consumer Science Book Review:

This book explores the main methods, models, and approaches of food consumer science applied to six countries of the Western Balkans, illustrating each of these methods with concrete case studies. Research conducted between 2008 and 2011 in the course of the FOCUS-BALKANS project forms an excellent database for exploring recent changes and trends in food consumption.

Nutritional and Health Aspects of Food in South Asian Countries

Nutritional and Health Aspects of Food in South Asian Countries
Author: Jamuna Prakash,Viduranga Waisundara,Vishweshwaraiah Prakash
Publsiher: Academic Press
Total Pages: 300
Release: 2020-03-02
ISBN 10: 0128200111
ISBN 13: 9780128200117
Language: EN, FR, DE, ES & NL

Nutritional and Health Aspects of Food in South Asian Countries Book Review:

Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use, origin, composition, preparation, ingredient composition, nutritional aspects, and the effects on the health of various foods and food products in each of these countries from the perspective of their Traditional and Ethnic Foods. In addition, the book presents local and international regulations and provides suggestions on how to harmonize regulations and traditional practices to promote safety and global availability of these foods.

Food security and nutrition policy dialogues in Europe the Caucasus and Central Asia 2016 2019

Food security and nutrition policy dialogues in Europe  the Caucasus and Central Asia 2016   2019
Author: Food and Agriculture Organization of the United Nations
Publsiher: Food & Agriculture Org.
Total Pages: 132
Release: 2019-11-28
ISBN 10: 9251319898
ISBN 13: 9789251319895
Language: EN, FR, DE, ES & NL

Food security and nutrition policy dialogues in Europe the Caucasus and Central Asia 2016 2019 Book Review:

This publication is a compendium of the main outcomes of the online stakeholder dialogue organized by the project “Developing Capacity for Strengthening Food Security and Nutrition in Selected Countries in the Caucasus and Central Asia”, funded by the Russian Federation, in collaboration with the Global Forum on Food Security and Nutrition (FSN Forum). The publication presents an overview of the multiple topics that were discussed from 2017 onwards and provides the reader with a brief introduction to the main ideas and conclusions that emerged during these online consultations. In addition, this publication includes a series of short case studies that highlight good practices and lessons learned from school food and nutrition programmes and from the implementation of food security and nutrition policies in Europe, the Caucasus and Central Asia. This publication provides an entry point to the current thinking on the topics covered and allows reader to learn from what initiatives, project and actives are presently being implemented.

Ethnobotany and Biocultural Diversities in the Balkans

Ethnobotany and Biocultural Diversities in the Balkans
Author: Andrea Pieroni,Cassandra L. Quave
Publsiher: Springer
Total Pages: 255
Release: 2014-11-14
ISBN 10: 1493914928
ISBN 13: 9781493914920
Language: EN, FR, DE, ES & NL

Ethnobotany and Biocultural Diversities in the Balkans Book Review:

This volume addresses recent and ongoing ethnobotanical studies in the Balkans. The book focuses on elaborating the relevance of such studies for future initiatives in this region, both in terms of sustainable and peaceful (trans-regional, trans-cultural) rural development. A multi-disciplinary viewpoint is utilized, with an incorporation of historical, ethnographic, linguistic, biological, nutritional and medical perspectives. The book is also authored by recognized scholars, who in the last decade have extensively researched the Balkan traditional knowledge systems as they pertain to perceptions of the natural world and especially plants. Ethnobotany and Biocultural Diversities in the Balkans is the first ethnobotany book on one of the most biologically and culturally diverse regions of the world and is a valuable resource for both scholars and students interested in the field of ethnobotany.

Regional Overview of Food Security and Nutrition in Europe and Central Asia 2020

Regional Overview of Food Security and Nutrition in Europe and Central Asia 2020
Author: Food and Agriculture Organization of the United Nations,World Food Programme, United Nations Children's Fund,World Health Organization,World Meteorological Organization,United Nations
Publsiher: Food & Agriculture Org.
Total Pages: 140
Release: 2021-05-12
ISBN 10: 9251341397
ISBN 13: 9789251341391
Language: EN, FR, DE, ES & NL

Regional Overview of Food Security and Nutrition in Europe and Central Asia 2020 Book Review:

This report consists of two main sections: 1) a situation analysis of Sustainable Development Goal 2 Target 2.1 (to end hunger and ensure access to food by all) and Target 2.2 (to end all forms of malnutrition) and analyses of the diets of children and of current food consumption patterns relative to dietary guidelines; and 2) a special look at the cost and affordability of healthy diets in Europe and Central Asia. The new estimates confirm that the prevalence of hunger at chronic or severe levels is relatively low in the ECA region. However, the prevalence of food insecurity at moderate or severe levels can be quite high. The ongoing COVID-19 pandemic continues to add people to the ranks of the food insecure. The ECA region is making progress overall in reducing malnutrition, but it is not on track regarding childhood overweight, adult obesity, anaemia and exclusive breastfeeding. Healthy diets protect against the effects of malnutrition, in all its forms, and promote better health.This report shows that healthy diets cost, on average, five times more than diets that meet only dietary energy needs, making them unaffordable for many people throughout the region. To increase the affordability of healthy diets, the costs of nutritious foods must be lowered. This report also shows that hidden costs are much lower with healthy diets than with current consumption patterns, meaning that adopting healthy diet alternatives could lead to large cost savings.

Gastronomy for Tourism Development

Gastronomy for Tourism Development
Author: Almir Peštek,Marko Kukanja,Sanda Renko
Publsiher: Emerald Group Publishing
Total Pages: 272
Release: 2020-08-26
ISBN 10: 1789737575
ISBN 13: 9781789737578
Language: EN, FR, DE, ES & NL

Gastronomy for Tourism Development Book Review:

Gastronomy for Tourism Development provides readers with insight into the political reasons all countries in the region pay little attention to the common gastronomic heritage. It challenges the issues faced by those within the industry, addressing the potential for the region to become a sustainable and attractive European food destination.

Fermented Food Products

Fermented Food Products
Author: A. Sankaranarayanan,N. Amaresan,D. Dhanasekaran
Publsiher: CRC Press
Total Pages: 412
Release: 2020-01-07
ISBN 10: 1000761096
ISBN 13: 9781000761092
Language: EN, FR, DE, ES & NL

Fermented Food Products Book Review:

Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities, however, the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process. • Describes various fermented food products, especially indigenous products • Presents health benefits of fermented food products • Explains mechans involved in the production of fermented foods • Discusses molecular tools and its applications and therapeutic uses of fermented foods The book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated information regarding various types of fermented food products and will learn the effect these fermented food products have on human health.

Drinking

Drinking
Author: I. de Garine
Publsiher: Berghahn Books
Total Pages: 248
Release: 2001
ISBN 10: 9781571813152
ISBN 13: 1571813152
Language: EN, FR, DE, ES & NL

Drinking Book Review:

Over the last decades quite a few studies have been devoted to drinking. Most of these were concerned with alcohol and written by social anthropologists. This book presents multidisciplinary aspects of the ingestion of liquids at large, addressing many of the overt and covert meanings of drinking: from satisfying biological needs to communicating with humans and the hereafter, attempting to reach a differential emotional state or seeking good health and longevity through the ingestion of appropriate beverages. It includes papers from both biological and social scientists and covers a fair range of societies from rural and urban environments, and in continents and countries ranging from Europe, Africa, and Latin America to Malaysia and the Pacific.

Europe and Central Asia Regional Overview of Food Security and Nutrition 2021

Europe and Central Asia     Regional Overview of Food Security and Nutrition 2021
Author: Food and Agriculture Organization of the United Nations
Publsiher: Food & Agriculture Org.
Total Pages: 65
Release: 2021-12-12
ISBN 10: 9251352496
ISBN 13: 9789251352496
Language: EN, FR, DE, ES & NL

Europe and Central Asia Regional Overview of Food Security and Nutrition 2021 Book Review:

The state of food security and nutrition in the world, including that of the Europe and Central Asia region, was marked in 2020 by the outbreak of COVID-19 and resulting disruptions to markets, trade and food supply chains. The pandemic has had a negative effect on food security in the region. It is in this light that the report seeks to assess how food security and nutrition indicators in the region, subregion and countries have changed under the shadow of the pandemic and to monitor the region’s progress towards achieving the SDGs. The first major conclusion is that the subregions (such as the Caucasus and Central Asia) and countries that were already vulnerable before the pandemic became even more so in 2020. The resilience of the Europe and Central Asia region relies mostly on the provision of solid effort in the vulnerable subregions. The second major conclusion is that, although the region was doing better than the world in 2020 in some indicators, there is still an enormous amount of work ahead to achieve the Sustainable Development Goals.

Cannabis as Medicine

Cannabis as Medicine
Author: Betty Wedman-St.Louis
Publsiher: CRC Press
Total Pages: 312
Release: 2019-09-26
ISBN 10: 0429620047
ISBN 13: 9780429620041
Language: EN, FR, DE, ES & NL

Cannabis as Medicine Book Review:

For hundreds of years cannabis has been used as a therapeutic medicine around the world. Cannabis was an accepted medicine during the second half of the 19th century, but its use declined because single agent pain medications were advocated by physicians who demanded standardization of medicines. It was not until 1964 when the chemical structure of THC (delta 9-tetrahydrocannabinol) was elucidated and its pharmacological effects began to be understood. Numerous therapeutic effects of cannabis have been reviewed, but cannabis-based medicines are still an enigma because of legal issues. Many patients could benefit from cannabinoids, terpenoids and flavonoids found in Cannabis sativa L. These patients suffer from medical conditions including chronic pain, chronic inflammatory diseases, neurological disorders, and other debilitating illnesses. As more states are legalizing medical cannabis, prescribers need a reliable source which provides clinical information in a succinct format. This book focuses on the science of cannabis as an antioxidant and anti-inflammatory supplement. It discusses cannabis uses in the human body for bone health/osteoporosis; brain injury and trauma; cancer; diabetes; gastrointestinal conditions; mental health disorders; insomnia; pain; anxiety disorders; depression; migraines; eye disorders; and arthritis and inflammation. There is emphasis on using the whole plant — from root to raw leaves and flowers discussing strains, extraction and analysis, and use of cannabis-infused edibles. Features: Provides an understanding of the botanical and biochemistry behind cannabis as well as its use as a dietary supplement. Discusses endocannabinoid system and cannabinoid receptors. Includes information on antioxidant benefits, pain receptors using cannabinoids, and dosage guidelines. Presents research on cannabis treatment plans, drug-cannabis interactions and dosing issues, cannabis vapes, edibles, creams, and suppositories. Multiple appendices including a glossary of cannabis vocabulary, how to use cannabis products, a patient guide and recipes as well as information on cannabis for pets.

Social Dimensions of Food in the Prehistoric Balkans

Social Dimensions of Food in the Prehistoric Balkans
Author: Maria Ivanova,Bogdan Athanassov,Vanya Petrova,Philipp Stockhammer,Desislava Takorovo
Publsiher: Oxbow Books Limited
Total Pages: 386
Release: 2018-09-27
ISBN 10: 9781789250800
ISBN 13: 1789250803
Language: EN, FR, DE, ES & NL

Social Dimensions of Food in the Prehistoric Balkans Book Review:

Ever since the definition of the Neolithic Revolution by Vere Gordon Childe, archaeologists have been aware of the crucial importance of food for the understanding of prehistoric developments. Numerous studies have classified and described cooking ware, hearths and ovens, have studied food residues and more recently also stable isotopes in skeletal material. However, we have not yet succeeded in integrating traditional, functional perspectives on nutrition and semiotic approaches (e.g. dietary practices as an identity marker) with current research in the fields of Food Studies and Material Culture Studies. This volume brings together leading specialists in archaeobotany, economic zooarchaeology, and palaeoanthropology to discuss practices of food production and consumption in their social dimensions from the Mesolithic to the Early Iron Age in the Balkans, a region with intermediary position between and the Aegean Sea on one side and Central Europe and the Eurasian steppe regions on the other. The prehistoric inhabitants of the Balkans were repeatedly confronted with foreign knowledge and practices of food production and consumption which they integrated and thereby transformed into their life. In a series of transdisciplinary studies, the contributors shed new light on the various social dimensions of food in a synchronous as well as diachronic perspective. Contributors present a series of case studies focused on themes of social interaction, communal food preparation and consumption, the role of feasting, and the importance and management of salt production.

Fermented Foods in Health and Disease Prevention

Fermented Foods in Health and Disease Prevention
Author: Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas
Publsiher: Academic Press
Total Pages: 762
Release: 2016-09-12
ISBN 10: 0128025492
ISBN 13: 9780128025499
Language: EN, FR, DE, ES & NL

Fermented Foods in Health and Disease Prevention Book Review:

Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity

Biotechnical Processing in the Food Industry

Biotechnical Processing in the Food Industry
Author: Deepak Kumar Verma,Ami R. Patel,Kawaljit Singh Sandhu,Ashish Baldi,Sandra Garcia
Publsiher: CRC Press
Total Pages: 300
Release: 2021-03-01
ISBN 10: 1000094243
ISBN 13: 9781000094244
Language: EN, FR, DE, ES & NL

Biotechnical Processing in the Food Industry Book Review:

This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and more economically viable. Worldwide adoption of these novel technologies will also, the editors believe, provide benefit to consumers in terms of enhanced food safety labeling, nutritional security, and value-added products at reasonable cost. Divided into three main parts, the book looks at technological trends and advances in dairy research and industry, emerging technological developments, and potential advanced research in the food, health and processing industry.

Regional Overview of Food Security and Nutrition in Europe and Central Asia 2018

Regional Overview of Food Security and Nutrition in Europe and Central Asia 2018
Author: Food and Agriculture Organization of the United Nations
Publsiher: Food & Agriculture Org.
Total Pages: 110
Release: 2019-04-02
ISBN 10: 9251311536
ISBN 13: 9789251311530
Language: EN, FR, DE, ES & NL

Regional Overview of Food Security and Nutrition in Europe and Central Asia 2018 Book Review:

The Regional Overview of Food Security and Nutrition in Europe and Central Asia 2018 provides new evidence for monitoring trends in food security and nutrition within the framework of the 2030 Sustainable Development Agenda. The in-depth analysis of progress made against Sustainable Development Goal 2 Target 2.1 (to end hunger and ensure access to food by all) and Target 2.2 (to end all forms of malnutrition), as well as the state of micronutrient deficiencies, is complemented by a review of recent policy measures taken to address food security and nutrition in all its dimensions. The Europe and Central Asia (ECA) region encompasses great economic, social and environmental diversity, and its countries are facing various food security and nutrition challenges. While they have made significant progress in reducing the prevalence of undernourishment over the past two decades, new evidence shows a stagnation of this trend, particularly in Central Asia. Malnutrition in one or more of its three main forms – undernutrition, micronutrient deficiencies, and overweight and obesity – is present to varying degrees in all countries of the region. Often, all three forms coexist, creating what is called the “triple burden of malnutrition.” Overweight among children and obesity among adults continue to rise – with now almost one-fourth of the region’s adults obese – and constitute a significant concern for future health and well-being and related costs. While poverty levels in most ECA countries have been declining in recent years, poverty coupled with inequality has led to increased vulnerability of disadvantaged groups and populations in rural and remote areas of low- and lower-middle-income countries. New analysis shows that adult women have a higher prevalence of severe food insecurity than men in some areas, pointing to gender inequalities that are reflected in access to food. Addressing gender and other inequalities is key to achieving the Sustainable Development Goals and heeding the call to “leave no one behind.” The publication’s focus this year is on migration, gender and youth and the linkages with rural development and food security in Europe and Central Asia. Migration is linked in multiple ways to gender, youth, and agricultural and rural development – both as a driver and possible source of development opportunities, with labour migration and remittances playing significant roles in the region. Changing migration processes need to be fully understood to better address the challenges of migration and harness the potential benefits for sustainable development and revitalized rural areas. Governments, public and private institutions, communities and other concerned parties must strengthen collaboration and scale up efforts towards achieving the goals of a thriving, healthy and food-secure region.

Functional Food

Functional Food
Author: María Chávarri Hueda
Publsiher: BoD – Books on Demand
Total Pages: 318
Release: 2017-08-02
ISBN 10: 9535134396
ISBN 13: 9789535134398
Language: EN, FR, DE, ES & NL

Functional Food Book Review:

In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.

Fascinating Facts about Phytonutrients in Spices and Healthy Food

Fascinating Facts about Phytonutrients in Spices and Healthy Food
Author: Louis S. Premkumar, PhD
Publsiher: Xlibris Corporation
Total Pages: 246
Release: 2014-03-25
ISBN 10: 1493150022
ISBN 13: 9781493150021
Language: EN, FR, DE, ES & NL

Fascinating Facts about Phytonutrients in Spices and Healthy Food Book Review:

For centuries, there have been claims that healthy food garnished with exotic spices and condiments provides vital nutrients that help ward off diseases, especially preventable diseases such as diabetes and heart disease (hypertension, coronary artery disease) and promote longevity. The purpose of writing this book is to update the public about the health benefits of ingredients (phytochemicals) in spices and healthy food using existing scientific evidence. The ultimate proof of health benefits will be deciphered by the isolation and identification of specific phytochemicals acting on specific receptors in the body exerting their biological effects. The important point being emphasized is that if the physiological effect of an ingredient is glaring, it is considered to elicit a significant response. However, when the effect of an ingredient is significant, yet the effect is not readily perceivable then the usefulness goes unnoticed and can be questioned as a myth. For example, coffee has several ingredients, but only caffeine acting on the adenosine receptors stimulates the central nervous system and promotes wakefulness. Similarly, the specific active ingredient in hot chili pepper, capsaicin, activates a member of a recently identified family of receptors called transient receptor potential (TRP) channels. TRP vanilloid 1 (TRPV1), which is involved in certain modalities of pain, promotes the release of hormones in the gastrointestinal (GI) tract. Although, the bioavailability of the active ingredients is low, it is important to realize that these ingredients can cause significant local effects in the GI tract by preventing cholesterol regeneration by subduing microbiota, inhibiting precancerous growth by promoting calcium influx and stimulating nerve endings to transmit information and to release of gut hormones that are involved in regulating a variety of functions including appetite and satiety.

Europe and Central Asia Regional Overview of Food Security and Nutrition 2018

Europe and Central Asia Regional Overview of Food Security and Nutrition 2018
Author: FAO
Publsiher: United Nations
Total Pages: 106
Release: 2019-02-04
ISBN 10: 9210479122
ISBN 13: 9789210479127
Language: EN, FR, DE, ES & NL

Europe and Central Asia Regional Overview of Food Security and Nutrition 2018 Book Review:

Europe and Central Asia encompasses great economic, social and environmental diversity, its countries are facing various food security and nutrition challenges. While they have made significant progress in reducing the prevalence of undernourishment over the past two decades, new evidence shows a stagnation of this trend, particularly in Central Asia. The in-depth analysis provides new evidence for monitoring trends in food security and nutrition, and progress made against specific targets of the Sustainable Development Goal 2.