central region is the home of classic French cuisine.
The area produces great wine, cheese, beef, and veal.
Fish and seafood are abundant in the northern region,
and the famous Belon oysters are shipped throughout
France. Apples are grown in this region and apple
brandy and apple cider are widely exported. Nor-
mandy is known for its rich dairy products, and its
butter and cheeses are among the best in the world.
The Champagne district is located in the northernmost
region, bordering Belgium and the English Channel,
and is world-renowned for its sparkling wines. Only
those produced in this region can be legally called
‘‘champagne’’ in France.
German cuisine has influenced French cuisine in
the east and northeast parts of the country. Beer, saus-
age, sauerkraut, and goose are very popular, for exam-
ple (goose fat is used for cooking). Famous dishes from
these regions includequiche Lorraineand goose liver
paˆte ́(paˆte ́de fois gras). The south of France borders the
Mediterranean Sea, and the cuisine in this region is
similar to that of Spain and Italy. Olive oil, tomatoes,
garlic, herbs, and fresh vegetables are all widely used.
Famous dishes from this region are black truffeles,
ratatouille, salade Nic ̧oise,andbouillabaisse.
The French eat three meals a day and rarely eat
snacks. They usually eat a light continental breakfast
consisting of a baguette (French bread) or croissant
with butter or jam. Strong coffee with hot milk accom-
panies breakfast (sometimes hot chocolate). Lunch is
the largest meal of the day. Wine is drunk with lunch
and dinner, and coffee is served after both meals.
France is also known for its exquisite desserts such as
cre`me bruˆle ́eandchocolate mousse.
Risks
Nutritional Status
Cardiovascular disease (e.g.,coronary heart dis-
ease, stroke,hypertension) is the most common cause
of death in these countries, and smoking rates are
high.Obesityis the fastest growing chronic disease,
especially among children. Alcoholism is high, espe-
cially among the Irish.
France’s low rate of heart disease has been termed
the ‘‘French Paradox.’’ The theory is that France’s low
rate of heart disease is due to the regular consumption
of wine, despite the high intake of saturatedfats. How-
ever, recent evidence suggests that the rate of heart
disease in France may have been underestimated and
underreported, for while the rate of heart disease is
lower in France than most countries, it is still the
number one cause of death in France. In addition,
the consumption of saturated fat has increased,
which will eventually result in increased risk for coro-
nary heart disease (CHD), regardless of wine intake.Resources
BOOKS
Kittler, P. G., and Sucher, K. P. (2001).Food and Culture,
3rd edition. Stamford, CT: Wadsworth.
OTHER
Frommer’s. ‘‘Great Britain.’’ Available from<http://
http://www.frommers.com/destinations/greatbritain>
Diners Digest. ‘‘English Food.’’ Available from<http://
http://www.cuisinenet.com/glossary/england.html>
Linnane, John (2000). ‘‘A History of Irish Cuisine.’’ Avail-
able from<http://www.ravensgard.org/prdunham/
irishfood.html>Delores C. S. JamesNorwegian dietseeScandinavian diet
Nutrigenomics
Definition
Nutrigenomics can be defined as the study of the
relationships between dietary factors and individual
genes. Nutrigenomics is sometimes referred to as:
nutritional genomics
nutrigenetics
nutritional genetics
the DNA diet
Definitions of nutrigenomics often include the
determination of individual nutritional requirements
based on the genetic makeup of the person, as well as
the association between diet and chronic disease.
Nutrigenomics is part of a broader movement toward
personalized medicine, focusing on a personalized diet.
Some scientists distinguish between nutrigenomics
and nutrigenetics. They define nutrigenomics as the
identification of genes that are involved in physiolog-
ical responses to diet and the genes in which small
changes, called polymorphisms, may have significant
nutritional consequences. Nutrigenetics is then defined
as the study of these individual genetic variations or
polymorphisms, their interaction with nutritional fac-
tors, and their association with health and disease.
Others define nutrigenetics as the study of the func-
tional interactions between food and the genome at the
molecular, cellular, and organismic levels, and the ways
in which individuals respond differently to diets
depending on their genetic makeup.Nutrigenomics