the Mediterranean diet is based on the traditional mix of foodstuffs taken by adults in the eastern Mediterranean, particularly Crete and southern Italy. Moreover, high intakes of fruits, vegetables, cereals (in form of bread), and moderate (regular) wine consumption are typical for the Mediterranean diet.
the diet has also been tested in western industrialized countries.
high in vegetables, fruits, cereals and legumes. Fish and white meat are taken in place of red meat. Mono-unsaturated oils are consumed in place of saturated animal fats and moderate red wine used with meals.
Review of book “The Mediterranean diet: constituents and health promotion”
Many scientific and nonscientific books have already been published about this subject, any new book contributing significantly to this topic needs to be well organized and includes all aspects of diets in the Mediterranean region. Undoubtedly, “The Mediterranean diet: constituents and health promotion” is such a book. The book is divided into three sections and is well organized scientifically and chronologically, beginning with the history of Mediterranean diet. No doubt, historical chapters are important when it is about to describe the diet of region in relation to health.
This part “Background”
deals with the history of the Mediterranean diet and their food patterns and prototypes from the ancient Greeks through the present. Ancient Greek and roman diet related information is widely diversified. The book provides the information that during classical periods, wealthy urban Greeks followed a vegetable-based food pattern. This food pattern was based on legumes, olive oil, grains, and wine. Barley and wheat were prepared as bread: chickpeas, lentils, fava beans were served as specific dishes. Olive oil dominated the field of cooking, while wine and water was beverage of choice. Besides this rice, bread made from corn and its consumption, availability of zucchini has been shortly discussed.
Olive oil and its historical use and production among the Greeks have been highlighted significantly. How olive oil has affected the overall diet of Greeks in the past has been mentioned. In addition, the production of dairy foods of high quality and safety are also mentioned in this book. Most importantly, all the information the writers have mentioned in this book are accurate and reliable. From all these points of view it can be said that this book provides a tremendous outcomes.