Food: a medicine for a population’s health and a country’s economy
Food means heritage, culture and lifestyle. Food is also a crucial aspect of family and individual family human existence fulfilling physiological as well as psychological needs i.e. all people eat to live but some also live to eat. The latter includes those with a hedonistic lifestyle, who eat food for food's sake, and this is linked to food memory. Food meets physiological needs but to do so must be nutritional as well as organoleptically appetizing. All of this has inspired the promotion of this special issue on Food: a medicine for a population's health and a country’s economy of the British Food Journal in order to investigate and capture the main intrinsic and extrinsic dynamics. We have selected seventeen papers that even without dealing with all the relevant issues related to these new trends of the food systems disclose interesting features to be stressed. The dealt topics have only been covered peripherally in other academic papers and not in a holistic way. The theme of considering the role of food as medicine for economy, for human health and psychological well-being is unique and has been received little attention.
- Comparative In vitro hypoglycemic studies of unripe, ripe and over ripe fruit extract of Musa paradisiaca (Indian banana),Consumer awareness and acceptance of irradiated foods: the case of Italian consumers,Consumers’ perception of amaranth in Mexico: a traditional food with characteristics of functional foods,Do consumers like food product innovation? An analysis of willingness to pay for innovative food attributes,Editorial - Food: a medicine for a population’s health and a country’s economy,Effects of two fibers used separately and in combination on physico-chemical, textural, nutritional and sensory properties of beef fresh sausage,Fruit and vegetable expenditure disparities: evidence from Chile,Honey: food or medicine? A comparative study between Slovakia and Romania,Household food waste reduction: Italian consumers' analysis for improving food management,Is the Mediterranean Diet for all? An analysis of socioeconomic inequalities and food consumption in Italy,Marginal, localized and restricted activity – business models for creation a value of local food products: a case from Poland,Mediterranean diet and mental distress: “10.001 Dalmatians” study,Perceived value dimension in repetitive fish consumption in Indonesia by using an extended theory of planned behavior,Phenolic profile of three wild edible mushroom extracts from Ordu, Turkey and their antioxidant properties, enzyme inhibitory activities,Physicochemical properties, bioactive components, antioxidant and antimicrobial potentials of some selected honeys from different provinces of Turkey,The land is what matters. Factors driving family farms to organic production in Poland,The QEB questionnaire as an instrument to examine opinions on food and nutrition and indicators of the quality of diet,Understanding the consumption of traditional-local foods through the experience perspective: the case of the truffle
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