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Spices and herbs: improving public health through flavorful eating

Journal Article


Abstract


  • Spices and herbs have a strong history of use across

    cultures. This use is linked to a fundamental appreciation

    of the health benefits of food and of the

    flavor it delivers. The contribution of herbs and spices to

    the public health effort is represented today through an

    exciting blend of science, culinary art, and translation to

    practice. This supplement reports on an important meeting

    in which leaders from across these domains shared their

    knowledge and experience. As Dr Dwyer states in the introductory

    address, health professionals, researchers, and

    policymakers have a great opportunity towork together to

    improve consumer eating patterns. This supplement outlines

    how this opportunitymay be realized, enlightened by

    the study of spices and herbs.

Publication Date


  • 2014

Citation


  • Tapsell, L. (2014). Spices and herbs: improving public health through flavorful eating. Nutrition Today, 49 (5), S2-S3.

Scopus Eid


  • 2-s2.0-84916605846

Ro Metadata Url


  • http://ro.uow.edu.au/smhpapers/2355

Start Page


  • S2

End Page


  • S3

Volume


  • 49

Issue


  • 5

Abstract


  • Spices and herbs have a strong history of use across

    cultures. This use is linked to a fundamental appreciation

    of the health benefits of food and of the

    flavor it delivers. The contribution of herbs and spices to

    the public health effort is represented today through an

    exciting blend of science, culinary art, and translation to

    practice. This supplement reports on an important meeting

    in which leaders from across these domains shared their

    knowledge and experience. As Dr Dwyer states in the introductory

    address, health professionals, researchers, and

    policymakers have a great opportunity towork together to

    improve consumer eating patterns. This supplement outlines

    how this opportunitymay be realized, enlightened by

    the study of spices and herbs.

Publication Date


  • 2014

Citation


  • Tapsell, L. (2014). Spices and herbs: improving public health through flavorful eating. Nutrition Today, 49 (5), S2-S3.

Scopus Eid


  • 2-s2.0-84916605846

Ro Metadata Url


  • http://ro.uow.edu.au/smhpapers/2355

Start Page


  • S2

End Page


  • S3

Volume


  • 49

Issue


  • 5