CONTEMPORARY ASPECTS OF FUNCTIONAL FOOD AND ITS ROLE IN THE IMPROVEMENT OF CONSUMER‟S HEALTH STATUS

Bojkovska, Katerina and Dojcinovski, Trajan and Tomovska, Julijana and Kocoski, Ljupce and Joshevska, Elena and Jankulovski, Nikolche (2015) CONTEMPORARY ASPECTS OF FUNCTIONAL FOOD AND ITS ROLE IN THE IMPROVEMENT OF CONSUMER‟S HEALTH STATUS. Knowledge, International Journal Scientific and Applicative Papers, 8 (1). pp. 18-23. ISSN 1857-92

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Abstract

The challenge of understanding the connection between diet and health has resulted in the creation of a new concept of functional products, which means a new practical approach to balancing the diet with the aim of achieving optimal health and possibility of reducing the risk of disease. Functional foods are foods that may provide a health benefit beyond basic nutrition. Biologically active compounds in functional foods may impart health benefits or desirable physiological effects. Increasing awareness of healthier food choices, its possibilities and advantages, provides higher quality of life. However, to make a functional food products to be good and widely accepted products it is necessary to link research, marketing and relevant feedback information obtained by monitoring consumer attitudes towards functional product, so that it could meet consumer expectations. The important fact in the whole concept of functional foods is informing consumers about the possibilities of functional foods, but any information relating to health must necessarily be true, attractive, simple and intelligible to the consumer in order that the concept of functional foods could continue to develop. In this study will be presented advances in understanding of the relationship between nutrition and health that resulted in the development of the concept of functional foods, which means a practical and new approach to achieve optimal health status by promoting the state of well-being and possibly reducing the risk of disease. Key words: functional food, consumer health, product development, marketing

Item Type: Article
Subjects: Scientific Fields (Frascati) > Medical and Helath Sciences > Health biotechnology
Divisions: Faculty of Biotechnical Sciences
Depositing User: Prof. d-r Dzulijana Tomovska
Date Deposited: 14 Apr 2020 15:38
Last Modified: 17 Apr 2020 15:49
URI: http://eprints.uklo.edu.mk/id/eprint/4980

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