Nutritional and Health Aspects of Food in Nordic Countries provides an analysis of traditional and ethnic foods from the Nordic countries, including Norway (and Svalbard), Sweden, Finland, Iceland, and Denmark (including Greenland and the Faroe Islands). The book addresses the history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, readers will find local and international regulations and suggestions on how to harmonize regulations to promote global availability of these foods.

• Provides insight into the varieties of food and food products available in the Nordic countries
• Presents nutritional and health claims that are either based on opinion and/or experience, on scientific evidence, or on both
• Contains a framework to determine whether these northern European foods meet local and international regulatory requirements
• Offers strategies to remedy those foods that do not meet local and international regulatory requirements