Nutritional and health aspects of food in South Asian countries:
Gespeichert in:
| Weitere Verfasser: | , , |
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| Sprache: | English |
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London [und drei weitere]
Academic Press, an imprint of Elsevier
[2020]
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| Schriftenreihe: | Nutritional and health aspects of traditional and ethnic foods
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| Online-Zugang: | Inhaltsverzeichnis Klappentext |
| Beschreibung: | xx, 343 Seiten Illustrationen, Diagramme 24 cm |
| ISBN: | 9780128200117 0128200111 |
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Datensatz im Suchindex
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| adam_text | Contents Ust of Contributors xv About the editors xvii Preface xix Part 1 History of Traditional Foods in South Asia 1 1 3 Eating habits, food cultures, and traditions in South Asia Region V. Prakash Part 2 Food, Nutrition, andHealth inIndia 5 1. Introduction 7 Jamma Prakash 2. Diet-related nutrition andhealth issues inindianpopulation 11 A. Jyothi Lakshmi and Jamuna Prakash 2.1 Introduction 11 2.2 Historical overview 12 2.3 Dietary intake and nutritional and health status of pregnant women 2.4 Dietary adequacy of under five children and adults 2.5 Undernutrition 14 15 16 2.6 Micronutrient deficiencies 18 2.7 Undernutrition and cognition 19 2.8 Overnutrition and allied health ailments 19 2.9 Influence of diet and nutrition on the increasing occurrence of disease 20 2.9.1 2.10 Diabetes mellitus 20 2.9.2 Cardiovascular disease 22 2.9.3 24 Diet and hypertension 2.9.4 Diet and cancer 24 Future outlook 25 References 26 V
vi , vjli’.cl 3. Nutritional sufficiency of traditional meal patterns 31 Pushpa Bharati and Uma N. Kulkami 3.1 Introduction 31 3.1.1 Definition and importance 31 3.1.2 Regional variations in Indian traditional meal pattern 32 3.2 3.3 Historical overview 33 3.2.1 Old consumption pattern 33 3.2.2 The changing Indian diet with the progression of age 34 oeographv and natural agricultural landscape of India 35 3.3.1 Cropping system and food grain production 35 3.3.2 Shift in food consumption patterns 38 3.4 Cultural depiction of food consumption 3.5 raditional foods and their composition 41 3.5.1 Food groups under Indian traditional meal pattern 41 3.5.2 traditional foods and their composition 42 3.5.3 Sufficiency of traditional foods In terms of nutrients 44 3.5.4 Benefits of traditional foods for health, social, and economic aspects 3.6 Future for traditional foods 40 45 47 References 48 Further reading 50 4. Forest foods for tribals in selected regions of India and their sustainability 51 Purabi Bose 4.1 Introduction 51 4.2 Study population and methodology 52 4.3 Findings 53 4.3.1 Baigas from Chhattisgarh, Central India 53 4.3.2 Kurumbas from Nilgiris, Tamil Nadu,South India 53 4.3.3 Paudi Bhuyan 4.3.4 Katkaris, dry deciduous forests of Maharashtra, West India 4.4 4.5 fromOdisha, East India 54 54 Discussion 4.4.1 Traditional food and nutrition of particularly vulnerable tribal groups 56 56 4.4.2 Modern transition in food andculture 57 4.4.3 Future of traditional food for tribalcommunities 58 Conclusion References 5. Traditional preserved andfermented foods and their
nutritional aspects 58 58 61 Palanisamy Bruntha Devi and Prathapkumar Halady Shetty 5.1 Introduction 61
Contents 5.2 Historical overview 62 5.3 Culture and traditions 63 5.4 Traditional food preservation methods in India 63 5.5 Typical foods and food products 65 5.6 70 Future outlook References 70 6. The dietary practices and food-related rituals in Indian tradition and their role in health and nutrition 75 Jam una Prakash 6.1 6.2 6.3 6.4 6.5 Introduction 75 Dietary practices 76 6.2.1 Vegetarianism 76 6.2.2 Recognizing food for theirhealth-promoting properties 77 6.2.3 Dietary diversification 78 6.2.4 Foods in natural form 79 Food consumption patterns 80 6.3.1 Dietary patterns 80 6.3.2 Food preparation protocols and etiquettes of eating 80 Cultural influences 81 6.4.1 Religion 81 6.4.2 Philosophy of life 82 6.4.3 Harmony with nature 82 6.4.4 Concept of sharing and giving 82 Processed foods and tradition—preserving tradition in a modern context 83 References 7. Functional foods in Indian tradition and their significance for health 83 87 Kalpana Platel 7.1 Introduction 87 7.2 Traditional Indian food patterns 88 7.3 Cereals and millets 89 7.4 Pulses and legumes 91 7.5 Milk and milk products 91 7.6 Other foods of animal origin 92 7.7 Vegetables and fruits 93 7.8 Oilseeds, oils, and fats 94 7.9 Spices and condiments 96 References 97 vii
viii Contents 8. Traditional foods, Ayurveda, and diet 99 Ketki Wagh and Supriya Bhalerao 8.1 Introduction about Indian traditional foods and Ayurveda 8.2 Ayurveda and traditional foods Interlink 99 99 8.3 Ayurvedic dietetics 100 8.4 Regional diversity and its interlaced traditional roots 105 8.5 Historical overview 107 8.5.1 107 Nutritional and dietary intake scenario in ancient India 8.5.2 Current nutritional and intake scenario 108 8.6 Future outlook 109 References 110 9. Foods from the ocean for nutrition, health, and wellness 113 T.K. Srinivasa Gopal 9.1 Introduction 9.2 Indian fish market—production and consumption 113 114 9.3 Fish as healthy food 115 9.4 Dietary lipids and disease management 116 9.5 Other dietary components and their health significance 118 9.6 Nutritional superiority of fish in Indian scenario 119 References 120 Part 3 Food, Nutrition, and Health in Sri Lanka 1. Introduction 123 125 Viduranga Y. Waisundara 2. Traditional and ethnic foods of Sri Lanka—safety aspects 127 Chathudina J. Liyanage 2.1 2.2 Introduction Historical overview, culture, and traditions associated with traditional and ethnic food In Sri Lanka 128 2.3 Major traditional and ethnic food categories consumed in Sri Lanka 128 2.4 Safety of traditional and ethnic food in Sri Lanka 2.5 127 129 2.4.1 Safety of raw materials 129 2.4.2 Safety during processing, handling/serving, and storage 133 2.4.3 Regulations governing food safety in Sri Lanka 136 2.4.4 Strategies to address the food safety issues of traditional and ethnic food 137 Future outlook References 139 139
Contents 3. Traditional functional food of Sri Lanka and their health significance 143 Viduranga Y. Waisundara 3.1 Background of Sri Lanka and itsdiversity of food 143 3.2 Rice 145 3.3 Leafy greens 146 3.4 Spices 149 3.5 Fruits and vegetables 150 3.6 Roots and tuber crops 151 3.7 Other traditional functional food of Sri Lanka 152 3.8 Conclusions 154 References 155 Part 4 Food, Nutrition, and Health in Nepal 1. Introduction 159 161 Jiwan Prava Lama 1.1 Introduction 161 1.2 Food habits 162 1.3 Categorization of traditional foods 162 1.4 Challenges and opportunities 162 1.5 163 Conclusion 2. Traditional fermented food of Nepal and their nutritional and nutraceutical potential 165 Dambar Bahadur Khadka and Jiwan Prava Lama 2.1 Background 166 2.2 Geography and the natural landscape 167 2.3 History of fermentation and fermented food 167 2.4 Ethnicity, origin, and distribution of ethnic groups 168 2.5 Food culture and traditions 169 2.6 Traditional fermented food and types 170 2.7 172 Cereal, legume-based fermented food products 2.7.1 Selroti 172 2.7.2 Kinema 172 2.7.3 Masyaura 173 2.8 Nutritive value of cereal and legume-based nonalcoholic fermented products 173 2.9 Cereal-based alcoholic fermented beverages 175 2.9.1 175 Jand IX
x Contents 2.10 Nutritive value of cereal-based alcoholic beverages 175 2.11 Fruits and vegetable-based fermented foodproducts 177 2.11.1 Gundruk 177 2.11.2 Sinki and Sinnamani 177 2.11.3 Khalpi 178 2.11.4 Taama/Mesu 178 2.12 Nutritive valueof vegetable-based fermented product 178 2.13 Milk-based fermented food products 180 2.13.1 Dahi 180 2.13.2 Mohi, Nauni-gheu, and Gheu 181 2.13.3 Chhurpi and Somar 181 2.14 Nutritive value of milk-based fermented food 182 2.15 Fermented fish products 182 2.15.1 Sidra 182 2.15.2 Sukako Maachha 182 2.15.3 Sukuti 182 2.15.4 Masular 185 2.16 Nutritive value of fermented fish products 2.17 Nutraceutical potential and health benefitof traditional fermented food 185 2.17.1 Probiotics properties 185 2.17.2 Antimicrobial properties 188 2.17.3 Antioxidant properties 188 2.17.4 Bioactive peptides 189 2.17.5 Conjugated linoleic acid 189 2.18 Conclusion 185 190 References 190 Further reading 194 3. Health and nutritional aspect of underutilized high-value food grain of high hills and mountains of Nepal 195 Uma Koirala 3.1 Introduction 195 3.2 Historical overview 197 3.3 Cultural value 3.4 Value addition on nutrition security 197 198 3.5 Millet {Pennisetum glaucum) 199 3.6 Finger millet (Eleusine coracana) 200 3.7 Chino (Panicům miliaceum) 201 3.8 Kaguno (Panicům italicum) 3.9 Buckwheat (Fagopyrum esculentum) 3.10 Barley (Hordeum vulgare) 202 203 205
Contents 3.11 Future prospects 206 3.12 Conclusion 207 References 207 Further reading 209 Part 5 Food, Nutrition, and Health in Bangladesh 1. Introduction 211 213 S. M. Nazmul Alam 2. Role of traditional foods of Bangladesh inreaching-outof nutrition 217 S. M. Nazmul Alam and M. Niamul Naser 2.1 Introduction 217 2.2 Historical overview 219 2.3 The agricultural landscape 219 2.4 Cultures and tradition 220 2.4.1 Biju ֊ the tribal traditions of essence and harmony 221 2.4.2 Pohela Baishakh — anational celebration for theBengali New Year 222 2.4.3 Roja (fasting) - the Ramadan 222 2.4.4 Food customs atreligious festivals 223 2.4.5 Wedding ceremony 224 2.5 Regional dishes 225 2.6 Seasonal foods 227 2.6.1 227 Summer season 2.6.2 Rainy season 227 2.6.3 Winter season 228 2.7 Nutrients and benefits of typical foods andfood products 229 2.8 Future outlooks 232 2.9 Conclusion 233 References 234 3. Nutritional and health issues in Bangladesh and solutions through traditional foods 237 S. M. Nazmul Alam and M. Niamul Naser 3.1 Introduction 3.2 Nutritional and health status in Bangladesh 238 3.3 Malnutrition 240 3.4 Traditional beliefs and practices: food andhealth 3.4.1 Food taboosversus food allergy 237 242 242 XI
Contents 3.5 3.4.2 Traditional wisdom: Khanar Bachan 243 3.4.3 244 Common food items of traditional beliefs National guidelines for food intake 244 3.5.1 Proportion of food in a healthy diet 245 3.5.2 Food guide pyramid 245 3.5.3 Physical exercise 245 3.6 Solutions through traditional foods 247 3.7 Future outlooks 250 3.8 Conclusion 251 References 252 Part 6 Food, Nutrition, and Health in Pakistan 1. Introduction 255 257 Anwaar Ahmed, Rai Muhammad Amir and Muhammad Nadeem 1.1 Introduction 257 2. Food, nutrition, and health issues inPakistan 2.1 Introduction 259 259 2.2 Maternal nutrient status in Pakistan 262 2.3 263 Nutritional programs in Pakistan References 265 Part 7 Food, Nutrition, and Health in Iran 1. Introduction 269 271 Hamid Ezzatpanah 2. Traditional food and practices forhealth: Iranian dairy foods 275 Hamid Ezzatpanah 2.1 Introduction 2.2 The importance of lactic acid bacteria in iranian traditional dairy foods 2.2.1 2.3 Laaie acid bacteria inraw milk Sour buttermilk 278 Kashk-e Zard and Tarkhineh 2.6 Iranian traditional cheese types 2.6.1 276 276 2.4 Kashk 2.5 275 276 Pot cheese 280 281 281
Contents 2.7 2.6.2 Siahmazgi cheese 281 2.6.3 Lighvan cheese 283 Conclusion and future perspectives References 286 Part 8 Common Regulatory and Safety Issue and Future Outlook for SouthAsia Region 1. 285 Lifecycle stages for foodsafety of traditional foods 289 291 R.B. Smarta 1.1 Introduction 1.2 Food safety concerns 292 1.2.1 292 1.3 Food safety frameworks 291 Why food safety 292 1.3.1 Regulatory mechanisms 293 1.3.2 Nonregulatory mechanism 293 1.4 Lifecycle of food safety 293 1.5 Building stakeholder capacities 294 1.5.1 Institutional capacity 294 1.5.2 Producer capacity 295 1.5.3 Consumer capacity 295 Robust approach to food safety 295 1.6 References 295 2. Regulations for manufacturing traditional foods—global and regional challenges 297 D.B. Anantha Narayana and Sudhakar T. Johnson 2.1 Descriptors and the definition of traditional foodsand ethnic foods 297 2.2 Categorization and classification of traditional food 298 2.2.1 Based on primary food 298 2.2.2 Based on process technology 298 2.2.3 Based on prepared food forms 299 2.2.4 Emerging forms 2.3 Trends in the last few decades 299 300 2.4 Basic regulations that apply to traditional food during manufacture, packing, and distribution 301 2.5 Proprietary foods 302 2.6 International standards: Codex 303 2.7 Labeling 303
xiv Contents 2.8 Good manufacturing practice aspects duringmanufacture 2.9 Traditional food for infants, children, and geriatrics 2.10 Developing scenario 304 305 305 Acknowledgments 306 References 306 3. Marketing of traditional and functional foods for reach-out of nutrition 309 R.B. Smarta and Dilip Ghosh 3.1 Introduction 3.2 South Asian overview 309 310 3.3 Traditional food and nutrients 311 3.4 Status of nutrition of South Asian countries and health issues 312 3.5 Marketing issues 314 3.5.1 Demographic, health, and food variables 314 3.5.2 Regulatory and other food policies for marketing and promotions 314 3.5.3 Proposal promise and credibility of marketing 3.6 315 3.6.1 315 Knowledge and use of traditional foods in modern society 3.6.2 Trust and evidence of the perceived quality of traditional and functional foods 315 3.6.3 316 The challenge of food safety 3.6.4 The research and development with the adaptation of technology 316 3.6.6 Personalized nutrition 316 3.6.7 Regulatory in terms of products, labels, claims, and promotions Commercial marketing models References Index 316 3.6.5 The challenge of communicating the holistic nature of traditional food 3.7 The marketing platform for traditional foods 3.8 315 Marketing challenges in traditional foods 317 317 318 319 321
Coproduced with the Global Harmonization Initiative, Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from South Asia, including those from India, Sri Lanka, Pakistan, Nepal, Bangladesh, and Iran. The book addresses the history of use, origin, composition and 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 traditional and ethnic foods from these countries. The book also presents local and international regulations and provides suggestions on how to harmonize these regulations with traditional practices to promote the safety and global availability of these foods. This book is sure to be a welcomed reference for nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers as well as educators, students, industries, and academia working in related fields. This book: • Analyzes nutritional and health claims related to South Asian foods • Explores how to address any regulatory noncompliance without compromising on traditional practices • Reviews the influence of historical eating habits on today’s diets and their effects on health and wellness
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Contents Ust of Contributors xv About the editors xvii Preface xix Part 1 History of Traditional Foods in South Asia 1 1 3 Eating habits, food cultures, and traditions in South Asia Region V. Prakash Part 2 Food, Nutrition, andHealth inIndia 5 1. Introduction 7 Jamma Prakash 2. Diet-related nutrition andhealth issues inindianpopulation 11 A. Jyothi Lakshmi and Jamuna Prakash 2.1 Introduction 11 2.2 Historical overview 12 2.3 Dietary intake and nutritional and health status of pregnant women 2.4 Dietary adequacy of under five children and adults 2.5 Undernutrition 14 15 16 2.6 Micronutrient deficiencies 18 2.7 Undernutrition and cognition 19 2.8 Overnutrition and allied health ailments 19 2.9 Influence of diet and nutrition on the increasing occurrence of disease 20 2.9.1 2.10 Diabetes mellitus 20 2.9.2 Cardiovascular disease 22 2.9.3 24 Diet and hypertension 2.9.4 Diet and cancer 24 Future outlook 25 References 26 V
vi ,'vjli’.cl 3. Nutritional sufficiency of traditional meal patterns 31 Pushpa Bharati and Uma N. Kulkami 3.1 Introduction 31 3.1.1 Definition and importance 31 3.1.2 Regional variations in Indian traditional meal pattern 32 3.2 3.3 Historical overview 33 3.2.1 Old consumption pattern 33 3.2.2 The changing Indian diet with the progression of age 34 oeographv and natural agricultural landscape of India 35 3.3.1 Cropping system and food grain production 35 3.3.2 Shift in food consumption patterns 38 3.4 Cultural depiction of food consumption 3.5 ' raditional foods and their composition 41 3.5.1 Food groups under Indian traditional meal pattern 41 3.5.2 traditional foods and their composition 42 3.5.3 Sufficiency of traditional foods In terms of nutrients 44 3.5.4 Benefits of traditional foods for health, social, and economic aspects 3.6 Future for traditional foods 40 45 47 References 48 Further reading 50 4. Forest foods for tribals in selected regions of India and their sustainability 51 Purabi Bose 4.1 Introduction 51 4.2 Study population and methodology 52 4.3 Findings 53 4.3.1 Baigas from Chhattisgarh, Central India 53 4.3.2 Kurumbas from Nilgiris, Tamil Nadu,South India 53 4.3.3 Paudi Bhuyan 4.3.4 Katkaris, dry deciduous forests of Maharashtra, West India 4.4 4.5 fromOdisha, East India 54 54 Discussion 4.4.1 Traditional food and nutrition of particularly vulnerable tribal groups 56 56 4.4.2 Modern transition in food andculture 57 4.4.3 Future of traditional food for tribalcommunities 58 Conclusion References 5. Traditional preserved andfermented foods and their
nutritional aspects 58 58 61 Palanisamy Bruntha Devi and Prathapkumar Halady Shetty 5.1 Introduction 61
Contents 5.2 Historical overview 62 5.3 Culture and traditions 63 5.4 Traditional food preservation methods in India 63 5.5 Typical foods and food products 65 5.6 70 Future outlook References 70 6. The dietary practices and food-related rituals in Indian tradition and their role in health and nutrition 75 Jam una Prakash 6.1 6.2 6.3 6.4 6.5 Introduction 75 Dietary practices 76 6.2.1 Vegetarianism 76 6.2.2 Recognizing food for theirhealth-promoting properties 77 6.2.3 Dietary diversification 78 6.2.4 Foods in natural form 79 Food consumption patterns 80 6.3.1 Dietary patterns 80 6.3.2 Food preparation protocols and etiquettes of eating 80 Cultural influences 81 6.4.1 Religion 81 6.4.2 Philosophy of life 82 6.4.3 Harmony with nature 82 6.4.4 Concept of sharing and giving 82 Processed foods and tradition—preserving tradition in a modern context 83 References 7. Functional foods in Indian tradition and their significance for health 83 87 Kalpana Platel 7.1 Introduction 87 7.2 Traditional Indian food patterns 88 7.3 Cereals and millets 89 7.4 Pulses and legumes 91 7.5 Milk and milk products 91 7.6 Other foods of animal origin 92 7.7 Vegetables and fruits 93 7.8 Oilseeds, oils, and fats 94 7.9 Spices and condiments 96 References 97 vii
viii Contents 8. Traditional foods, Ayurveda, and diet 99 Ketki Wagh and Supriya Bhalerao 8.1 Introduction about Indian traditional foods and Ayurveda 8.2 Ayurveda and traditional foods Interlink 99 99 8.3 Ayurvedic dietetics 100 8.4 Regional diversity and its interlaced traditional roots 105 8.5 Historical overview 107 8.5.1 107 Nutritional and dietary intake scenario in ancient India 8.5.2 Current nutritional and intake scenario 108 8.6 Future outlook 109 References 110 9. Foods from the ocean for nutrition, health, and wellness 113 T.K. Srinivasa Gopal 9.1 Introduction 9.2 Indian fish market—production and consumption 113 114 9.3 Fish as healthy food 115 9.4 Dietary lipids and disease management 116 9.5 Other dietary components and their health significance 118 9.6 Nutritional superiority of fish in Indian scenario 119 References 120 Part 3 Food, Nutrition, and Health in Sri Lanka 1. Introduction 123 125 Viduranga Y. Waisundara 2. Traditional and ethnic foods of Sri Lanka—safety aspects 127 Chathudina J. Liyanage 2.1 2.2 Introduction Historical overview, culture, and traditions associated with traditional and ethnic food In Sri Lanka 128 2.3 Major traditional and ethnic food categories consumed in Sri Lanka 128 2.4 Safety of traditional and ethnic food in Sri Lanka 2.5 127 129 2.4.1 Safety of raw materials 129 2.4.2 Safety during processing, handling/serving, and storage 133 2.4.3 Regulations governing food safety in Sri Lanka 136 2.4.4 Strategies to address the food safety issues of traditional and ethnic food 137 Future outlook References 139 139
Contents 3. Traditional functional food of Sri Lanka and their health significance 143 Viduranga Y. Waisundara 3.1 Background of Sri Lanka and itsdiversity of food 143 3.2 Rice 145 3.3 Leafy greens 146 3.4 Spices 149 3.5 Fruits and vegetables 150 3.6 Roots and tuber crops 151 3.7 Other traditional functional food of Sri Lanka 152 3.8 Conclusions 154 References 155 Part 4 Food, Nutrition, and Health in Nepal 1. Introduction 159 161 Jiwan Prava Lama 1.1 Introduction 161 1.2 Food habits 162 1.3 Categorization of traditional foods 162 1.4 Challenges and opportunities 162 1.5 163 Conclusion 2. Traditional fermented food of Nepal and their nutritional and nutraceutical potential 165 Dambar Bahadur Khadka and Jiwan Prava Lama 2.1 Background 166 2.2 Geography and the natural landscape 167 2.3 History of fermentation and fermented food 167 2.4 Ethnicity, origin, and distribution of ethnic groups 168 2.5 Food culture and traditions 169 2.6 Traditional fermented food and types 170 2.7 172 Cereal, legume-based fermented food products 2.7.1 Selroti 172 2.7.2 Kinema 172 2.7.3 Masyaura 173 2.8 Nutritive value of cereal and legume-based nonalcoholic fermented products 173 2.9 Cereal-based alcoholic fermented beverages 175 2.9.1 175 Jand IX
x Contents 2.10 Nutritive value of cereal-based alcoholic beverages 175 2.11 Fruits and vegetable-based fermented foodproducts 177 2.11.1 Gundruk 177 2.11.2 Sinki and Sinnamani 177 2.11.3 Khalpi 178 2.11.4 Taama/Mesu 178 2.12 Nutritive valueof vegetable-based fermented product 178 2.13 Milk-based fermented food products 180 2.13.1 Dahi 180 2.13.2 Mohi, Nauni-gheu, and Gheu 181 2.13.3 Chhurpi and Somar 181 2.14 Nutritive value of milk-based fermented food 182 2.15 Fermented fish products 182 2.15.1 Sidra 182 2.15.2 Sukako Maachha 182 2.15.3 Sukuti 182 2.15.4 Masular 185 2.16 Nutritive value of fermented fish products 2.17 Nutraceutical potential and health benefitof traditional fermented food 185 2.17.1 Probiotics properties 185 2.17.2 Antimicrobial properties 188 2.17.3 Antioxidant properties 188 2.17.4 Bioactive peptides 189 2.17.5 Conjugated linoleic acid 189 2.18 Conclusion 185 190 References 190 Further reading 194 3. Health and nutritional aspect of underutilized high-value food grain of high hills and mountains of Nepal 195 Uma Koirala 3.1 Introduction 195 3.2 Historical overview 197 3.3 Cultural value 3.4 Value addition on nutrition security 197 198 3.5 Millet {Pennisetum glaucum) 199 3.6 Finger millet (Eleusine coracana) 200 3.7 Chino (Panicům miliaceum) 201 3.8 Kaguno (Panicům italicum) 3.9 Buckwheat (Fagopyrum esculentum) 3.10 Barley (Hordeum vulgare) 202 203 205
Contents 3.11 Future prospects 206 3.12 Conclusion 207 References 207 Further reading 209 Part 5 Food, Nutrition, and Health in Bangladesh 1. Introduction 211 213 S. M. Nazmul Alam 2. Role of traditional foods of Bangladesh inreaching-outof nutrition 217 S. M. Nazmul Alam and M. Niamul Naser 2.1 Introduction 217 2.2 Historical overview 219 2.3 The agricultural landscape 219 2.4 Cultures and tradition 220 2.4.1 Biju ֊ the tribal traditions of essence and harmony 221 2.4.2 Pohela Baishakh — anational celebration for theBengali New Year 222 2.4.3 Roja (fasting) - the Ramadan 222 2.4.4 Food customs atreligious festivals 223 2.4.5 Wedding ceremony 224 2.5 Regional dishes 225 2.6 Seasonal foods 227 2.6.1 227 Summer season 2.6.2 Rainy season 227 2.6.3 Winter season 228 2.7 Nutrients and benefits of typical foods andfood products 229 2.8 Future outlooks 232 2.9 Conclusion 233 References 234 3. Nutritional and health issues in Bangladesh and solutions through traditional foods 237 S. M. Nazmul Alam and M. Niamul Naser 3.1 Introduction 3.2 Nutritional and health status in Bangladesh 238 3.3 Malnutrition 240 3.4 Traditional beliefs and practices: food andhealth 3.4.1 Food taboosversus food allergy 237 242 242 XI
Contents 3.5 3.4.2 Traditional wisdom: Khanar Bachan 243 3.4.3 244 Common food items of traditional beliefs National guidelines for food intake 244 3.5.1 Proportion of food in a healthy diet 245 3.5.2 Food guide pyramid 245 3.5.3 Physical exercise 245 3.6 Solutions through traditional foods 247 3.7 Future outlooks 250 3.8 Conclusion 251 References 252 Part 6 Food, Nutrition, and Health in Pakistan 1. Introduction 255 257 Anwaar Ahmed, Rai Muhammad Amir and Muhammad Nadeem 1.1 Introduction 257 2. Food, nutrition, and health issues inPakistan 2.1 Introduction 259 259 2.2 Maternal nutrient status in Pakistan 262 2.3 263 Nutritional programs in Pakistan References 265 Part 7 Food, Nutrition, and Health in Iran 1. Introduction 269 271 Hamid Ezzatpanah 2. Traditional food and practices forhealth: Iranian dairy foods 275 Hamid Ezzatpanah 2.1 Introduction 2.2 The importance of lactic acid bacteria in iranian traditional dairy foods 2.2.1 2.3 Laaie acid bacteria inraw milk Sour buttermilk 278 Kashk-e Zard and Tarkhineh 2.6 Iranian traditional cheese types 2.6.1 276 276 2.4 Kashk 2.5 275 276 Pot cheese 280 281 281
Contents 2.7 2.6.2 Siahmazgi cheese 281 2.6.3 Lighvan cheese 283 Conclusion and future perspectives References 286 Part 8 Common Regulatory and Safety Issue and Future Outlook for SouthAsia Region 1. 285 Lifecycle stages for foodsafety of traditional foods 289 291 R.B. Smarta 1.1 Introduction 1.2 Food safety concerns 292 1.2.1 292 1.3 Food safety frameworks 291 Why food safety 292 1.3.1 Regulatory mechanisms 293 1.3.2 Nonregulatory mechanism 293 1.4 Lifecycle of food safety 293 1.5 Building stakeholder capacities 294 1.5.1 Institutional capacity 294 1.5.2 Producer capacity 295 1.5.3 Consumer capacity 295 Robust approach to food safety 295 1.6 References 295 2. Regulations for manufacturing traditional foods—global and regional challenges 297 D.B. Anantha Narayana and Sudhakar T. Johnson 2.1 Descriptors and the definition of traditional foodsand ethnic foods 297 2.2 Categorization and classification of traditional food 298 2.2.1 Based on primary food 298 2.2.2 Based on process technology 298 2.2.3 Based on prepared food forms 299 2.2.4 Emerging forms 2.3 Trends in the last few decades 299 300 2.4 Basic regulations that apply to traditional food during manufacture, packing, and distribution 301 2.5 Proprietary foods 302 2.6 International standards: Codex 303 2.7 Labeling 303
xiv Contents 2.8 Good manufacturing practice aspects duringmanufacture 2.9 Traditional food for infants, children, and geriatrics 2.10 Developing scenario 304 305 305 Acknowledgments 306 References 306 3. Marketing of traditional and functional foods for reach-out of nutrition 309 R.B. Smarta and Dilip Ghosh 3.1 Introduction 3.2 South Asian overview 309 310 3.3 Traditional food and nutrients 311 3.4 Status of nutrition of South Asian countries and health issues 312 3.5 Marketing issues 314 3.5.1 Demographic, health, and food variables 314 3.5.2 Regulatory and other food policies for marketing and promotions 314 3.5.3 Proposal promise and credibility of marketing 3.6 315 3.6.1 315 Knowledge and use of traditional foods in modern society 3.6.2 Trust and evidence of the perceived quality of traditional and functional foods 315 3.6.3 316 The challenge of food safety 3.6.4 The research and development with the adaptation of technology 316 3.6.6 Personalized nutrition 316 3.6.7 Regulatory in terms of products, labels, claims, and promotions Commercial marketing models References Index 316 3.6.5 The challenge of communicating the holistic nature of traditional food 3.7 The marketing platform for traditional foods 3.8 315 Marketing challenges in traditional foods 317 317 318 319 321
Coproduced with the Global Harmonization Initiative, Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from South Asia, including those from India, Sri Lanka, Pakistan, Nepal, Bangladesh, and Iran. The book addresses the history of use, origin, composition and 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 traditional and ethnic foods from these countries. The book also presents local and international regulations and provides suggestions on how to harmonize these regulations with traditional practices to promote the safety and global availability of these foods. This book is sure to be a welcomed reference for nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers as well as educators, students, industries, and academia working in related fields. This book: • Analyzes nutritional and health claims related to South Asian foods • Explores how to address any regulatory noncompliance without compromising on traditional practices • Reviews the influence of historical eating habits on today’s diets and their effects on health and wellness |
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| spelling | Nutritional and health aspects of food in South Asian countries volume editors: Jamuna Prakash, Viduranga Waisundara, Vishweshwaraiah Prakash London [und drei weitere] Academic Press, an imprint of Elsevier [2020] xx, 343 Seiten Illustrationen, Diagramme 24 cm txt rdacontent n rdamedia nc rdacarrier Nutritional and health aspects of traditional and ethnic foods Gesundheit (DE-588)4020754-7 gnd rswk-swf Tradition (DE-588)4060560-7 gnd rswk-swf Nährwert (DE-588)4041119-9 gnd rswk-swf Nahrung (DE-588)4171117-8 gnd rswk-swf Iran (DE-588)4027653-3 gnd rswk-swf Südasien (DE-588)4058406-9 gnd rswk-swf Nutrition / South Asia Ethnic food / Health aspects / South Asia Nutrition South Asia (DE-588)4143413-4 Aufsatzsammlung gnd-content Südasien (DE-588)4058406-9 g Iran (DE-588)4027653-3 g Nahrung (DE-588)4171117-8 s Tradition (DE-588)4060560-7 s Gesundheit (DE-588)4020754-7 s Nährwert (DE-588)4041119-9 s b DE-604 Prakash, Jamuna edt Waisundara, Viduranga edt Prakash, Vishweshwaraiah edt Erscheint auch als Online-Ausgabe 978-0-12-820012-4 Digitalisierung UB Regensburg - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032209103&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Digitalisierung UB Regensburg - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032209103&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Klappentext |
| spellingShingle | Nutritional and health aspects of food in South Asian countries Gesundheit (DE-588)4020754-7 gnd Tradition (DE-588)4060560-7 gnd Nährwert (DE-588)4041119-9 gnd Nahrung (DE-588)4171117-8 gnd |
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| title | Nutritional and health aspects of food in South Asian countries |
| title_auth | Nutritional and health aspects of food in South Asian countries |
| title_exact_search | Nutritional and health aspects of food in South Asian countries |
| title_exact_search_txtP | Nutritional and health aspects of food in South Asian countries |
| title_full | Nutritional and health aspects of food in South Asian countries volume editors: Jamuna Prakash, Viduranga Waisundara, Vishweshwaraiah Prakash |
| title_fullStr | Nutritional and health aspects of food in South Asian countries volume editors: Jamuna Prakash, Viduranga Waisundara, Vishweshwaraiah Prakash |
| title_full_unstemmed | Nutritional and health aspects of food in South Asian countries volume editors: Jamuna Prakash, Viduranga Waisundara, Vishweshwaraiah Prakash |
| title_short | Nutritional and health aspects of food in South Asian countries |
| title_sort | nutritional and health aspects of food in south asian countries |
| topic | Gesundheit (DE-588)4020754-7 gnd Tradition (DE-588)4060560-7 gnd Nährwert (DE-588)4041119-9 gnd Nahrung (DE-588)4171117-8 gnd |
| topic_facet | Gesundheit Tradition Nährwert Nahrung Iran Südasien Aufsatzsammlung |
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