If you read the preface, you might wonder why this book on innovations in traditional
foods, targeted at the food industry operating in Europe, is reviewed in JNEB. It
is true that nutrition educators are not the primary audience. As you read it, you
may puzzle over how this applies to your practice or work setting. However, it is
a fascinating read that could be interesting to anyone who is attempting to help individuals
who value their own traditional or cultural foods move toward a healthier diet (assuming
their current diet does not meet dietary guidelines), or to instructors of experimental
foods or cultural foods classes as an extensively referenced resource.
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Article info
Publication history
Accepted:
April 25,
2019
Identification
Copyright
© 2019 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.
