D2.3.16 Report on the workshop including procedures for calculating nutrients in ethnic foods from recipe information.
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| Natura: | Recurso digital |
| Lingua: | inglese |
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Zenodo
2005
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| _version_ | 1866901597090480128 |
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| author | University of Leeds |
| author_facet | University of Leeds |
| contents | <p>Ethnic foods are an important part of the European diet due to their increasing consumption among both mainstream and ethnic populations. Two of the main reasons for this increase in consumption is increased availability and globalisation of the food supply. The increased consumption of <em>modified ethnic</em> foods by the mainstream population will obviously affect their overall dietary intakes of nutrients, naturally-occurring compounds and contaminants. The consumption of ethnic foods may be partly related to an increase in nutrition-related diseases, such as obesity, cardiovascular disease and diabetes, within ethnic minority groups across Europe. An absence of information on the composition of ethnic foods will inhibit effective intervention and provision of dietary advice. Therefore, it is necessary to have <em>new and reliable data</em> on the composition of ethnic foods to be included in food composition databases. As increasing numbers and styles of ethnic foods, including both modified-ethnic and traditional ethnic foods, become popular, it is obviously too expensive to analyse chemically the composition of these foods. Recipe calculations represent <em>an alternative and cost-effective means</em> to accurately calculate their nutritional composition.</p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_15231513 |
| institution | Zenodo |
| language | eng |
| publishDate | 2005 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | D2.3.16 Report on the workshop including procedures for calculating nutrients in ethnic foods from recipe information. University of Leeds NoE and NEXUS Projects The EuroFIR Food Platform EuroFIR <p>Ethnic foods are an important part of the European diet due to their increasing consumption among both mainstream and ethnic populations. Two of the main reasons for this increase in consumption is increased availability and globalisation of the food supply. The increased consumption of <em>modified ethnic</em> foods by the mainstream population will obviously affect their overall dietary intakes of nutrients, naturally-occurring compounds and contaminants. The consumption of ethnic foods may be partly related to an increase in nutrition-related diseases, such as obesity, cardiovascular disease and diabetes, within ethnic minority groups across Europe. An absence of information on the composition of ethnic foods will inhibit effective intervention and provision of dietary advice. Therefore, it is necessary to have <em>new and reliable data</em> on the composition of ethnic foods to be included in food composition databases. As increasing numbers and styles of ethnic foods, including both modified-ethnic and traditional ethnic foods, become popular, it is obviously too expensive to analyse chemically the composition of these foods. Recipe calculations represent <em>an alternative and cost-effective means</em> to accurately calculate their nutritional composition.</p> |
| title | D2.3.16 Report on the workshop including procedures for calculating nutrients in ethnic foods from recipe information. |
| topic | NoE and NEXUS Projects The EuroFIR Food Platform EuroFIR |
| url | https://doi.org/10.5281/zenodo.15231513 |