Towards a healthy diet: from nutrition recommendations to dietary advice

The scientific knowledge regarding dietary fat, carbohydrate and protein, and food for the youngest and oldest people, was presented by key scientists in the field at a symposium arranged in Uppsala on 14 December 2006. The quality of fat and carbohydrates, rather than the total amount, was emphasized. It was more difficult, however, to reach conclusions about the preferred type of dietary protein. Recent dietary recommendations, main activities and key messages to the public in the Nordic countries, and a 5 year programme to decrease salt intake in Sweden were also presented. Some practical aspects on how to implement the recommendations in the population were highlighted. In many aspects the Nordic countries join together in similar simplified advice to the population. The symposium is summarized in this report

What matters to Japanese udon noodle tourists? A phenomenological approach

This chapter examines the nature of domestic tourists’ on-site experiences of food consumption in one of the three major udon noodle tourism destinations in Japan from a phenomenological approach. In-depth interviews with 26 domestic Japanese tourists were undertaken in Mizusawa udon village in Gunma Prefecture, and they had travelled purposefully to sample Mizusawa udon noodle in situ. The essences of the experiences of Japanese udon noodle tourists were predominantly focused on embodied multisensory experience, emotional appreciation and cognitive consumption and appraisal of noodle production. Liminal experience associated with escapism and refreshment was as important as the aforementioned