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The book aims at creating awareness in nutrition security management and the relation with traditional practices in food. It has also dealt with the progress made on the ways of Nutrition security and different aspects of traditional foods. It is the various plant and animal systems which are the reservoirs of fibre, proteins, vitamins, minerals, antioxidants, lipids, flavourants and essential phyto-chemicals. The intake of balanced diet can provide nutrition security. Consumers around the world have been preparing food items for balanced diet which has a direct link towards good human health.
The book is very interesting in bridging the traditional foods and their use in nutritional security as it covers the coherence of food supply policies with respect to nutrition and food security. The book has been divided into 13 chapters covering various aspects including those flavouring agents, the principle behind the preparations of the foods, functions of these foods, nutritional value, fortification of foods and policy issues for Nutritional Security and the role of FAO and WHO. Importance of traditional Spices in Foods for Nutritional security has been written in a very comprehensive manner.
This book provides a very comprehensive review starting from the introduction of nutrition security to the challenges by the industries. The book will be useful to students, teachers and researchers interested in this topic.
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No eChapter available for this eBook
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1.Introduction
2.Aspects of Traditional Foods and Nutritional Security
3.Functions of Food
4.Nutritional Requirements for the Human Body: Working of Proteins, Fats, Carbohydrates, Minerals and Vitamins for Health, Nutrition and Balanced Diet
5.Policy Analysis for Nutritional Security: Role of FAO and WHO
6.Importance of Traditional Spices in Foods for Nutritional Security
7.Traditional Foods Around the World and the Role in Nutritional Security
8.Fortification in Traditional Foods and Nutritional Security
9.Modern Technological Developments with Respect to Traditional Foods
10.Challenges in Traditional Foods and Nutritional Security Female Education
11.Recent Innovations in Instant Mixes of Traditional Foods for Nutritional Security
12.Future of Traditional Foods and Nutritional Security Through SMEs
13.Conclusions
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