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
Full text not available from this repository. (Request a copy)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 Health 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: | https://eprints.uklo.edu.mk/id/eprint/4980 |
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