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| Author | : Verena Raschke-Cheema |
| Publisher | : |
| Total Pages | : 260 |
| Release | : 2015-05-23 |
| Genre | : |
| ISBN | : 9783838150796 |
| Author | : Carola Lentz |
| Publisher | : Taylor & Francis |
| Total Pages | : 300 |
| Release | : 1999 |
| Genre | : Cooking |
| ISBN | : 9789057025648 |
First Published in 1999. Routledge is an imprint of Taylor & Francis, an informa company.
| Author | : Ogugua Charles Aworh |
| Publisher | : Elsevier |
| Total Pages | : 332 |
| Release | : 2024-07-26 |
| Genre | : Technology & Engineering |
| ISBN | : 0443273855 |
Nutritional and Health Aspects of Native West African Foods is part of an ongoing series that continues to build out Elsevier’s Nutritional and Health Aspects of Traditional and Ethnic Foods series. Written by a gender diverse team of experts, this book explores native and wild West African foods from Cameroon, Ghana, and Nigeria where 60% of West Africa live. Through valorization trials, the book analyzes nutritional components and the processing and safety of native plants and botanicals and shows how indigenous foods such as grains, fruits, tubers, fungi and cheese make a global impact on diet-related health claims and disease. From handling and processing methods to regulatory issues and sustainable farming, this book presents a framework to discover the influence of historical eating habits on today’s diets. • Promotes global availability and insight into native West African foods available in Cameroon, Ghana and Nigeria • Reviews the safety, processing and health benefits of these foods • Explores both scientific and anecdotal diet-related health claims • Analyzes nutritional components of native plants through valorization trials for global market • Presents framework to determine if these foods meet local and international regulatory requirements and presents strategies to remedy non-compliance
| Author | : Jessica Fanzo |
| Publisher | : Routledge |
| Total Pages | : 422 |
| Release | : 2013-06-26 |
| Genre | : Medical |
| ISBN | : 1136461450 |
Currently 868 million people are undernourished and 195 million children under five years of age are stunted. At the same time, over 1 billion people are overweight and obese in both the developed and developing world. Diseases previously associated with affluence, such as cancer, diabetes and cardio-vascular disease, are on the rise. Food system-based approaches to addressing these problems that could enhance food availability and diet quality through local production and agricultural biodiversity often fall outside the traditional scope of nutrition, and have been under-researched. As a consequence, there remains insufficient evidence to support well-defined, scalable agricultural biodiversity interventions that can be linked to improvements in nutrition outcomes. Agricultural biodiversity is important for food and nutritional security, as a safeguard against hunger, a source of nutrients for improved dietary diversity and quality, and strengthening local food systems and environmental sustainability. This book explores the current state of knowledge on the role of agricultural biodiversity in improving diets, nutrition and food security. Using examples and case studies from around the globe, the book explores current strategies for improving nutrition and diets and identifies key research and implementation gaps that need to be addressed to successfully promote the better use of agricultural biodiversity for rural and urban populations and societies in transition.
| Author | : Ann Burgess |
| Publisher | : |
| Total Pages | : 304 |
| Release | : 1994 |
| Genre | : Africa, Eastern |
| ISBN | : |
| Author | : Leighann R. Chaffee |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 381 |
| Release | : 2022-01-13 |
| Genre | : Social Science |
| ISBN | : 135012513X |
Why are spicy cuisines characteristic of hot climates? Does our stomach or our brain tell us when it is time to eat? And how do we decide if bugs are food? Employing a learner-centered approach, this introduction to the psychological mechanisms of consumption engages readers with questions and cross-cultural examples to promote critical analysis and evidence-based comprehension. The discipline of psychology provides an important perspective to the study of eating, given the remarkable complexity of our food environments (including society and culture), eating habits, and relationships with food. As everything psychological is simultaneously biological, the role of evolutionary pressures and biopsychological forces are bases to explore complex processes within the book, such as sensation and perception, learning and cognition, and human development. The authors illuminate contemporary eating topics, including the scope and consequences of overnutrition, the aetiology of eating disorders, societal focus on dieting and body image, controversies in food policy, and culture-inspired cuisine. Supplemental resources and exercises are provided in a pedagogically-focused companion website.
| Author | : Michael C. Latham |
| Publisher | : Rome : Food and Agriculture Organization of the United Nations |
| Total Pages | : 288 |
| Release | : 1965 |
| Genre | : Health & Fitness |
| ISBN | : |
| Author | : V. Prakash |
| Publisher | : Academic Press |
| Total Pages | : 538 |
| Release | : 2015-11-25 |
| Genre | : Technology & Engineering |
| ISBN | : 012800620X |
Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards
| Author | : Moritz Frings |
| Publisher | : GRIN Verlag |
| Total Pages | : 22 |
| Release | : 2013-01-08 |
| Genre | : Literary Collections |
| ISBN | : 3656346887 |
Essay from the year 2012 in the subject American Studies - Culture and Applied Geography, grade: A, University of Brighton, language: English, abstract: Food cultures evolve over time and it is important to analyse cultural and sociological influences, when analysing the development. The roots of the African-American food culture were formed during the slavery in the United States of America. This paper analyses the history of the African-American food culture, as well as the roots of the traditional soul food. Furthermore it aims to analyse whether there is a relationship between historical facts and the obesity, which many African-Americans face today.
| Author | : Sneh Punia |
| Publisher | : CRC Press |
| Total Pages | : 170 |
| Release | : 2020-03-04 |
| Genre | : Science |
| ISBN | : 100002668X |
Pearl millet is mainly used for animal and poultry feed. It is the principal source of energy, protein, vitamins, minerals and contains many phenolic compounds, which are a good source of natural antioxidants. Pearl millet is a rich source of bioactive compounds and contains phytates and polyphenols. Owing to high nutritional and phytochemical properties, it has gained considerable attention as a botanical dietary supplement in many functional foods. Pearl Millet: Properties, Functionality and Its Applications provides comprehensive knowledge on nutritional and non-nutritional aspects of pearl millet. It covers recent research on pearl millet and provides information to improve the property and shelf life of flour, as well as the starch, and their uses in various food products. Features: Reviews structure, functional and antioxidant properties in pearl millet flour Deals with the latest developments in modification of native starch Provides information in enhancing shelf life and its utilization in phytochemical-rich product development Covers updated information for grain science professionals and food technologists
