Traditional foods: a science and society perspective

Trichopoulou, Antonia; Soukara, Stavroula; Vasilopoulou, Effie

doi:10.1016/j.tifs.2007.03.007

Cited by 259 publications

(236 citation statements)

References 19 publications

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“…The items in each dimension (independent and dependent variables) and scales used in the exploratory stage. The items in each dimension were adapted from previous studies (Guerrero et al, 2009;Hergesell, 2006;McDonald, 2011;Mohammad & Chan, 2011;Trichopoulou, Soukara, & Vasilopoulou, 2007). In this study, purposive sampling was employed to select the elements from the sample.…”

Section: Research Instrumentmentioning

confidence: 99%

Knowledge on the Malaysian Food Heritage

Ramli¹,

Zahari²,

Halim³

et al. 2017

AjQoL

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Traditional food was closely associate with food heritage has become a significant role in the life of society. A study examines how far Malaysian knows about their food heritage identity. A total of 500 respondents located in Klang Valley participate in this study. Findings showed that food heritage been defined as traditional food. There is a significant relationship between genders with the definition of food heritage; the association of food heritage questions. The overall finding revealed that respondent understand the definition, the criteria's and type of traditional food associated with food heritage.

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Section: Research Instrumentmentioning

confidence: 99%

Knowledge on the Malaysian Food Heritage

Ramli¹,

Zahari²,

Halim³

et al. 2017

AjQoL

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“…Present-day dietary habits and feeding behaviours are also influenced by cultural traditions (Trichopoulo, 2007). For example, Mediterranean countries tend to share culture, historical influences, lifestyle characteristics and nutritional habits (Keys et al, 1986;Trichopoulou and Lagiou, 1997).…”

Section: Introductionmentioning

confidence: 99%

“…Regional cooking traditions based on the idea of a 'terroir' are still manifest in France (Babayou, 1996). Although contemporary lifestyles are tending to dissipate traditional habits, strong geographical contrasts are still observed both in France and in Europe as a whole (Slimani et al, 2002;Trichopoulo, 2007).…”

Section: Introductionmentioning

confidence: 99%

Regional factors interact with educational and income tax levels to influence food intake in France

et al. 2011

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Background/Objectives: The goal of the present study was to assess whether geographic factors affect the relationship between socioeconomic indicators and adherence to the French National Nutritional Health Programme (Programme National Nutrition Santé (PNNS)) guidelines. Subjects/Methods: The MONA LISA-NUT study (2005)(2006)(2007) is a cross-sectional survey of a representative sample from northern, northeastern and southwestern France. Educational level and household income tax were recorded by trained interviewers. Food intake was assessed with a 3-day food diary in 3188 subjects aged from 35-64 years. Adherence to the PNNS guidelines was assessed with a validated score (the French score of indicators of the PNNS objective (FSIPO)). Multivariate analyses were adjusted for gender, age, marital status, body mass index, energy intake and medically prescribed diets. Results: The FSIPO score was higher in southwestern France than in the two other regions (Po0.0001). The FSIPO score was correlated with the educational level in northern and northeastern France (Po0.0001) but not in southwestern France (region-education interaction: Po0.001). This interaction was accounted for by fruit and vegetable (Po0.0001), calcium (P ¼ 0.03), saturated fatty acid (Po0.0001), and fibre (P ¼ 0.0001) components of the FSIPO score. In contrast, the income tax level and the FSIPO score were positively correlated (Po0.0001) to a similar extent in all three regions (region Â income tax interaction: P ¼ 0.09). Conclusions:The relationship between educational level and adherence to the national nutritional health guidelines differs from one region of France to another, suggesting that nutrition education programmes should perhaps be adapted on a regional basis. In contrast, guideline adherence is correlated with income tax level independently of geographical factors, suggesting that financial constraints on food choices are uniform across France.

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“…Traditional dishes were selected according to the EuroFIR criteria for traditional foods (Trichopoulou et al, 2007); documentation of recipes, cooking procedures and values was provided.…”

Section: Resultsmentioning

confidence: 99%

Full value documentation in the Czech Food Composition Database

2010

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Background/Objectives: The aim of this project was to launch a new Food Composition Database (FCDB) Programme in the Czech Republic; to implement a methodology for food description and value documentation according to the standards designed by the European Food Information Resource (EuroFIR) Network of Excellence; and to start the compilation of a pilot FCDB. Subjects/Methods: Foods for the initial data set were selected from the list of foods included in the Czech Food Consumption Basket. Selection of 24 priority components was based on the range of components used in former Czech tables. The priority list was extended with components for which original Czech analytical data or calculated data were available. Values that were input into the compiled database were documented according to the EuroFIR standards within the entities FOOD, COMPONENT, VALUE and REFERENCE using Excel sheets. Foods were described using the LanguaL Thesaurus. Results: A template for documentation of data according to the EuroFIR standards was designed. The initial data set comprised documented data for 162 foods. Values were based on original Czech analytical data (available for traditional and fast foods, milk and milk products, wheat flour types), data derived from literature (for example, fruits, vegetables, nuts, legumes, eggs) and calculated data. Conclusions: The Czech FCDB programme has been successfully relaunched. Inclusion of the Czech data set into the EuroFIR eSearch facility confirmed compliance of the database format with the EuroFIR standards. Excel spreadsheets are applicable for full value documentation in the FCDB.

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Traditional foods: a science and society perspective

Cited by 259 publications

References 19 publications

Knowledge on the Malaysian Food Heritage

Knowledge on the Malaysian Food Heritage

Regional factors interact with educational and income tax levels to influence food intake in France

Full value documentation in the Czech Food Composition Database

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