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Nutritional and health aspects of food in South Asian countries

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Nutritional and health aspects of food in South Asian countries/ edited by Jamuna Prakash, Viduranga Waisundara, Vishweshwaraiah Prakash.
其他作者:	Prakash, Jamuna,
出版者:	Amsterdam :Academic Press, : 2020.,
面頁冊數:	1 online resource.
標題:	Nutrition - South Asia. -
電子資源:	https://www.sciencedirect.com/science/book/9780128200117
ISBN:	9780128200124 (electronic bk.)

Nutritional and health aspects of food in South Asian countries
Nutritional and health aspects of food in South Asian countries[electronic resource] /edited by Jamuna Prakash, Viduranga Waisundara, Vishweshwaraiah Prakash. - Amsterdam :Academic Press,2020. - 1 online resource. - Nutritional and health aspects of traditional and ethnic foods. - Elsevier traditional and ethnic food series..

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 aspect 13.

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. --

ISBN: 9780128200124 (electronic bk.)

Nat. Bib. No.: GBC009305bnbSubjects--Topical Terms:

1372006
Nutrition
--South Asia.Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: TX360.S64 / N87 2020

Dewey Class. No.: 613.20954

National Library of Medicine Call No.: QU 145.5

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505 0 $a 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. Futritional 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.
505 0 $a 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.
520 $a 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. -- $c Provided by publisher.
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