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The role of functional food security in global health /
The Role of Functional Food Security in Global Health presents a collective approach to food security through the use of functional foods as a strategy to prevent under nutrition and related diseases. This approach reflects the views of the Food and Agriculture Organization of the United Nations, th...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Academic Press, an imprint of Elsevier,
[2019]
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; The Role of Functional Food Security in Global Health; Copyright Page; Contents; List of Contributors; About the Editors; Foreword; Consulted References; Preface; Editorial: Why Functional Food Security, Not Just Food Security; Ancient History; Evolutionary Diet and Mediterranean-style diets; World Health Organization and Food and Agriculture Organization Agenda; Landmark Studies; Why Functional Food Security?; Functional Food Security; References; I. World Population and Food Availability; 1 Estimates for World Population and Global Food Availability for Global Health.
- 1.1 Introduction1.2 Food and Agricultural Transition; 1.3 Food Security and Functional Food Security; 1.4 Total World Population and Total Food Availability; 1.5 Food Production and Climate Change; 1.6 Total Functional Foods Available for Consumption; 1.7 Food and Agriculture Organization Agenda; 1.8 Development of Functional Food by Food Manufacturing; 1.9 The Functional Foods Market; 1.10 Some Important Natural Functional Foods; 1.10.1 Oats; 1.10.2 Soy; 1.10.3 Flaxseed; 1.10.4 Tomatoes; 1.10.5 Garlic; 1.10.6 Broccoli and Other Cruciferous Vegetables; 1.10.7 Citrus Fruits; 1.10.8 Cranberry.
- 1.10.9 Tea1.10.10 Wine and Grapes; 1.10.11 Fish; 1.10.12 Dairy Products; 1.10.13 Beef; References; Further Reading; 2 Estimates of Functional Foods Availability in the 10 Most Highly Populous Countries; 2.1 Introduction; 2.2 The Agenda of Global Burden of Diseases Study; 2.3 World Health Organization Agenda (WHO); 2.4 Estimates of FAO for Functional Foods Production; 2.5 Estimates of Functional Foods With Reference to Nutrients; 2.6 European Union Agenda; 2.6.1 Grapes and Wine Production; 2.6.2 Olives and Olive Oil Production; 2.6.3 Final Estimates of Food Production in India 2016-17.
- 2.7 Food Processing and Role of Food Industry in Functional Food Processing2.7.1 Food-processing: The Sunrise Sector; 2.7.2 Milk Processing; 2.7.3 Processing of Cereals, Pulses and Oil Seeds; 2.7.4 Fruit and Vegetable Processing; 2.7.5 Technological Choices for Value Addition Through Traditional Products; References; 3 The Singh's Concept of Functional Foods and Functional Farming (4 F) for World Health; 3.1 Introduction; 3.2 Modern Trends in Diets and Development; 3.3 Diet and Mortality; 3.4 Globalization and Dietary Patterns; 3.5 Functional Foods and Functional Farming (4 F).
- 3.6 Adverse Effects of Food SecurityAcknowledgments; References; 4 Economic Burden of Noncommunicable Diseases and Economic Cost of Functional Foods for Prevention; 4.1 Introduction; 4.2 Diet, Development, and Disease; 4.3 Identify Impacts of Noncommunicable Diseases; 4.4 Economic Burden of Noncommunicable Diseases; 4.5 Noncommunicable Diseases in Low-Income Countries; 4.6 Reduction of Economic Cost of Noncommunicable Diseases; 4.7 Prevention of Food Wastage to Reduce Cost of Food Production; 4.7.1 Conflict of Interest Statement; References; II. Evolutionary Diet, Western Diet and NCDS.