New Resources for Nutrition Educators Book| Volume 52, ISSUE 11, P1081, November 2020

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Nutritional and Health Aspects of Food in Western Europe

      Nutritional and Health Aspects of Food in Western Europe has chapters written by a collection of authors from the countries that they were reviewing. This approach lends authenticity to the information being shared. Each country's chapter reveals the history behind the food. The chapters go into detail about traditional foods, from Irish butter to French wines to German black bread. Having an awareness that the traditional foods that come from Western Europe are derived from a rich history is vital to understanding current health concerns. Looking at the roles geography and the environment play explains why certain foods have predominated in these countries.
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