- ホーム
- > 洋書
- > ドイツ書
- > Mathematics, Sciences & Technology
- > Medicine & Pharmacy
- > general medicine, diagnostics, therapy, basics
Full Description
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.
Contents
Preface Fat Intake, Diet Variety and Health Promotion: Elmadfa, I.; Freisling, H. Mixed Diet in Europe. A Historical Overview: Spiekermann, U. Influences on Food Choice and Dietary Behavior: Shepherd, R. Age and Gender Dependent Profile of Food Choice: Westenhoefer, J. Diversification in Indigenous and Ethnic Food Culture: Wahlqvist, M.L. Organic Foods: Do They Have a Role?: Kopke, U. Impact of 'Functional Food': Guesry, P.R. The Role of Fortified Foods - Situation in Austria: Wagner, K.-H.; Blauensteiner, D.; Schmid, I.; Elmadfa, I. Attitudes of Austrian Adults to the Consumption of Fruits and Vegetables: Rust, P.; Elmadfa, I. Health Effects of Phytoestrogens: Branca, F.; Lorenzetti, S. Exploitation of Convenience Food in View of a Diet Diversification for Better Nutrition: Berghofer, E. Adulteration of Foodstuffs: From Misleading to Poisoning. Experiences of a New EU Member State (Hungary) on the Threshold of Market Economy: Banati, D. Macro- and Micronutrients in a Traditional Greek Menu: Trichopoulou, A.; Vasilopoulou, E.; Georga, K. Vegetarian Diets: What Are the Advantages?: Leitzmann, C. Food Safety and Consumers' Attitude in a New EU Member State. A Case Study of Hungary: Banati, D.; Lakner, Z. Making the Healthy Choice an Easy Choice. From Nutrition Science to Consumer Action: Verschuren, P.M. Diversification and Food Choice: The Consumer's View: Kettlitz, B. Author Index Subject Index
