Chapter
1.2. Overview and Definitions
1.2.1. Tradition and traditional food1
1.2.2. A food culture approach
1.3. Elements of Nordic Food Culture and Nordic Culinary Traditions
1.4. Dietetic and Nutritional Policy
1.5. About Foodstuffs: A Nordic Overview of Traditional Food
1.5.2. Cereals and potatoes
1.5.3. Vegetables and fruits
1.6. The Structural Perspective: Traditional Meal Times and Structures
1.7. The Material and Technological Perspective: From Kitchen Utensils to the Internet
1.8. The Political Perspective
1.8.1. Agricultural policies and markets
1.9. New Nordic Food: The 21st Century Nordic Food Culture?
1.10. Dietetic and Nutritional Policy: Impact of the Food Cultural Dimension
1.10.1. Conclusion—Overall health aspects: From individual health to environmental health
Chapter 2: Food, Nutrition, and Health in Norway (Including Svalbard)
2.2. Local Food Concepts in Norway
2.2.6. Small-scale organic food
2.3. Local Food and Quality
2.4. Local Food and Health
2.5. Local Food and Customer
2.6. Traditional Norwegian Dishes
2.6.1. The importance of potatoes in the Norwegian diet
2.6.1.1. Production of potato dumplings (klubb, kompe, kumle, ball, raspeball)
2.6.2.1. Traditional dairy products in Norway
2.6.2.5. Whey cheese/brown cheese
2.6.2.7. Tjukkmelk fra Røros
2.6.2.8. Norwegian specialties-Meat
2.6.2.9. Cured lamb thigh
2.6.2.11. Norwegian specialties—Fish products
2.6.2.14. Boknafisk (no translation to English is found)
2.6.2.15. Ways of preparing dried fish
2.6.2.16. ``Lutefisk´´ (fish prepared in a lye solution)
Chapter 3: Aspects of Food, Nutrition, and Health in Sweden
3.1. Food and Public Health Nutrition in Sweden: Past and Present
3.2. Food and Nutrition Surveys in Sweden
3.2.1. Surveys on adult intake
3.2.1.1. Comparison with earlier Swedish dietary survey results
3.2.2. Surveys on children's food and health
3.2.3. Studies of overweightness and obesity among children
3.2.4. The Swedish Market Basket Survey
3.2.5. Breastfeeding rates over time
3.3. Nutrition-Related Health Issues
3.4. Sociological Perspectives on Food Intake and Consumption
3.4.2. Socioeconomic status
3.4.4. A short note on ethnicity
3.5. Food Consumption Patterns and Climate Change
3.5.1. Consumer attitudes and beliefs
3.5.2. Swedish food consumption and climate change
3.5.3. Is a climate-friendly diet a nutritionally adequate diet?
Chapter 4: Food, Nutrition, and Health in Denmark (Including Greenland and Faroe Islands)
4.3. Geography and Natural Agricultural Landscape
4.3.1. Cultivation and land use
4.3.2. Livestock production and fishing industry
4.4. Culture and Traditions
4.4.1. Traditional food feasts
4.4.2. Typical Danish foods
4.4.2.3. Roast pork with crackling
4.4.2.4. Boiled fresh cod with mustard sauce
4.4.2.5. Marzipan ring cake
4.4.3. Typical Faroese foods
4.4.3.1. Ræstur fiskur—Faroese air-dried fermented fish
4.4.3.2. Skerpikjøt—Faroese dried mutton
4.4.4. Typical Greenlandic foods
4.4.4.2. Mattak—Whale skin
4.5. Preservation Methods
4.6. Environmental Aspects
4.7. Present Nutritional Conditions
4.7.5. Nutritional aspects of the Faroe Islands
Chapter 5: Food, Nutrition, and Health in Finland
5.2. Historical Overview: From Scarcity and Rationing to Abundance
5.3. Geography and the Natural Agricultural Landscape
5.4. Culture and Traditions
5.4.1. Between east and west
5.4.2. Modernization of the Finnish food culture
5.4.3. Public catering system
5.5. Typical Foods and Food Products
5.6. Food Preservation, Shelf Life, and Environment
5.7. Present Nutritional Conditions
5.7.1. Food consumption and nutrient intake
5.8. The Greatest Challenges
5.8.1. Socioeconomic differences in dietary habits
5.8.2. Obesity and diabetes
5.8.3. Opinions versus scientific evidence
5.8.4. Sustainable food systems
Chapter 6: Food, Nutrition, and Health in Iceland
6.2.1. Restrictions on trade and food availability
6.2.2. The Icelandic diet: The importance of fish and dairy
6.2.3. From mutton to pork and fowl
6.2.4. Butter, suet, and cod liver oil
6.2.5. Lack of vegetables
6.2.6. Sugar extravaganza
6.3. Culture and Traditions
6.3.1. Traditional food feasts
6.3.2. Holiday fare and celebrations
6.3.3. Modern transition in food and culture
6.4. Present Nutritional Conditions
6.4.1. Energy nutrients and chronic disease
6.4.2. Obesity and overweightness
6.4.4. Osteoporotic fractures
6.4.7. Iron intake and status
6.4.8. Iodine intake and status
6.4.9.2. Salmonella and campylobacter
6.4.9.3. Coliforms: E. coli, Listeria monocytogenes, and Clostridium perfringens
6.4.9.4. Antibiotic-resistant pathogens in food
6.5. The Geography and Natural Conditions for Agriculture in Iceland
6.5.1. Cultivation and land use
6.5.2. Livestock production
6.6. Preservation Methods
6.6.1. Artisanal food and the birth of the food industry in Iceland
6.6.2. Adapting traditional products to changing technologies, consumers needs, and food regulation
6.6.3. Traditional dairy products: Skyr and whey
6.6.4. Skyr whey and fermented and soured (pickled) meat products
6.6.5. Dung-smoked lamb/mutton: Hangikjöt
6.6.6. Singed sheep heads
6.6.7. Traditional food products from the sea
6.6.8. Cod liver oil (lýsi)
6.6.9. Rye bread and flatbread
Chapter 7: Food, Nutrition, and Health in Sápmi
7.3. A Traditional Sami Diet Score
7.4. A Carbohydrate Restricted Diet
7.8. Reindeer and Game Meat
7.10. Sami Cuisine and Preparation Technique
7.11. Traditional Food Security
Chapter 8: Common Nutrition and Health Issues: Nordic Nutrition Recommendations
8.2. The Nordic Nutrition Recommendations: A Unique Scientific Collaboration
8.3. Recommendations for Macronutrient Intake
8.4. Recommendations for Micronutrient Intake
8.5. Food-Based Dietary Guidelines in a Nordic Context
8.6. Whole-Diet Analysis and Health: Nordic Approaches
Chapter 9: Environmental Sustainability Issues Regarding Nordic Food Production
9.1.1. Global sustainability
9.1.2. Circumstances in Nordic countries
9.2. Environmental Impact Categories in Nordic Food Production
9.2.4. Energy use and energy sources in agriculture
9.3. Sustainability Aspects of Different Food Categories
9.3.2. Meat and dairy products
9.3.3. Greenhouse production
Chapter 10: Common Legal Issues for Traditional and Ethnic Food
10.3. Overview of the Legislation
10.4.2. Food safety impact on traditional and ethnic foods
10.6. Food Information and Advertising
10.6.3. ``Misleading´´ practices with regard to traditional and ethnic food
10.6.4. Nutrition and health claims
10.7. Protected Designations
10.7.2. Protected designation of origin, protected geographical indications, and traditional specialty guaranteed
10.7.3. Registration process and consequences of grant of status
10.7.4. The use of designations in the Nordic countries
Chapter 11: Future Outlooks: Nordic Gastronomy in Food Marketing and Catering
11.2. NNC Principles and Competencies
11.3. The NNC Value Proposition
11.4. Five Future Scenarios
11.5. Business opportunities in the assimilation scenario
Nutritional and Health Aspects of Food in Nordic Countries
( Nutritional and Health Aspects of Traditional and Ethnic Foods )
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