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Nutritional and Health Aspects of Food in South Asian Countries
Provides an analysis of traditional and ethnic foods from South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran
Jamuna Prakash (Edited by), Viduranga Waisundara (Edited by), Vishweshwaraiah Prakash (Edited by)
9780128200117, Elsevier Science
Paperback, published 16 March 2020
364 pages
23.4 x 19 x 2.3 cm, 0.75 kg
Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use, origin, composition, preparation, ingredient composition, nutritional aspects, and the effects on the health of various foods and food products in each of these countries from the perspective of their Traditional and Ethnic Foods. In addition, the book presents local and international regulations and provides suggestions on how to harmonize regulations and traditional practices to promote safety and global availability of these foods.
Part 1 History of Traditional foods In South Asia 1. Eating habits, food cultures and traditions in South Asia Region Part 2 Food, Nutrition and Health in India 2. Introduction 3. Diet related nutrition and health issues in Indian population 4. Nutritional sufficiency of traditional meal patterns 5. Forest foods for tribals in selected regions of India and their sustainability 6. Traditional preserved and fermented foods and their nutritional aspects 7. The dietary practices and food related rituals in Indian tradition and their role in health and nutrition 8. Functional foods in Indian tradition and their significance for health 9. Traditional Foods, Ayurveda and Diet 10. Foods from the ocean for nutrition, health and wellness Part 3 Food, Nutrition and Health in Sri Lanka 11. Introduction 12. Traditional and ethnic foods of Sri Lanka - Safety aspectS 13. Traditional functional food of Sri Lanka and their health significance Part 4 Food, Nutrition and Health in Nepal 14. Introduction 15. Traditional fermented food of Nepal and their nutritional and nutraceutical potential 16. Health and nutritional aspect of under-utilized high value food grain of high hills and mountains of Nepa Part 5 Food, Nutrition and Health in Bangladesh 17. Introduction 18. Role of traditional foods of Bangladesh in reaching-out of nutrition 19. Nutritional and health issues in Bangladesh and solutions through traditional foods Part 6 Food, Nutrition and Health in Pakistan 20. Introduction 21. Food, nutrition and health issues in Pakistan Part 7 Food, Nutrition and Health in Iran 22. Introduction 23. Traditional food and practices for health: Iranian dairy Foods Part 8 Common Regulatory and Safety issue and Future outlook for South Asia Region 24. Lifecycle stages of food safety of traditional foods 25. Regulations for manufacturing traditional foods - Global and Regional Challenges 26. Marketing of traditional and functional foods for reach-out of nutrition
Subject Areas: Fitness & diet [VFM], Food & beverage technology [TDCT]
