Diversity v. globalization: Traditional foods at the epicentre

Public Health Nutrition

Volumn 15, Issue 6, 2012, Pages 951-954

  Trichopoulou, Antonia ^a  

^a HELLENIC HEALTH FOUNDATION   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BIODIVERSITY; DIET; ENVIRONMENTAL PROTECTION; HEALTH; HUMAN; INTERNATIONAL COOPERATION;

BIODIVERSITY; CONSERVATION OF NATURAL RESOURCES; DIET; HEALTH; HUMANS; INTERNATIONALITY;

MLCS; MLOWN;

EID: 84864148159     PISSN: 13689800     EISSN: 14752727     Source Type: Journal    
DOI: 10.1017/S1368980012000304     Document Type: Article

References (6)

1. Food and Agriculture Organization of the United Nations (2006) Livestock a major threat to environment. Remedies urgently needed. FAONewsroom, 29 November. http://www.fao.org/newsroom/en/news/2006/1000448/index.html (accessed September 2011).
2. Food and Agriculture Organization of the United Nations (2011) FAO and the Eight Millennium Development Goals. http://www.fao.org/mdg/en/(accessed September 2011).
3. Food and Agriculture Organization of the United Nations (2011) International Scientific Symposium on Biodiversity and Sustainable Diets. United Against Hunger. 3-5 November 2010. http://www.fao.org/ag/humannutrition/ biodiversity/meetings/en/(accessed September 2011).
4. Trichopoulou A, Vasilopoulou E, Georga K et al. (2006) Traditional foods: why and how to sustain them. Trends Food Sci Technol 17, 498-504. (Pubitemid 43975744)
5. Vasilopoulou E & Trichopoulou A (2009) The micronutrient content of traditional Greek foods. Mediterr J Nutr Metab 2, 97-102.
6. Trichopoulou A, Vasilopoulou E & Georga K (2005) Diet diversification and health promotion. In Forum Nutr, vol. 57, pp. 135-146 [I Elmadfa, editor]. Basel: Karger.