Nutritional and Health Aspects of Food in Western Africa PDF Download

Author: Ogugua Charles Aworh
Publisher: Elsevier
ISBN: 0443273855
Category : Technology & Engineering
Languages : en
Pages : 332

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Book Description
Nutritional and Health Aspects of Native West African Foods is part of an ongoing series that continues to build out Elsevier's Nutritional and Health Aspects of Traditional and Ethnic Foods series. Written by a gender diverse team of experts, this book explores native and wild West African foods from Cameroon, Ghana, and Nigeria where 60% of West Africa live. Through valorization trials, the book analyzes nutritional components and the processing and safety of native plants and botanicals and shows how indigenous foods such as grains, fruits, tubers, fungi and cheese make a global impact on diet-related health claims and disease.From handling and processing methods to regulatory issues and sustainable farming, this book presents a framework to discover the influence of historical eating habits on today's diets.• Promotes global availability and insight into native West African foods available in Cameroon, Ghana and Nigeria • Reviews the safety, processing and health benefits of these foods • Explores both scientific and anecdotal diet-related health claims • Analyzes nutritional components of native plants through valorization trials for global market • Presents framework to determine if these foods meet local and international regulatory requirements and presents strategies to remedy non-compliance

Author: Susanne Braun
Publisher: Academic Press
ISBN: 0128131721
Category : Technology & Engineering
Languages : en
Pages : 268

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Book Description
People were once restricted to food native to their region and produced locally. Today, however, food from any place in the world is available, or can be made available, anywhere else. Often there is no or very little information about the nutritional and health aspects of these foods. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets is part of series that will cover the entire globe and is aimed at filling the knowledge gap from traditional and scientific points of view. This volume provides an analysis of traditional and ethnic foods from Western Europe, including Ireland, the United Kingdom, Netherlands, Belgium, Luxembourg, France, and Germany. It also addresses the history of use, composition, preparation, ingredient origin, nutritional aspects, and health effects of various foods and food products in each of these countries. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets ultimately presents both local and international regulations, providing suggestions to harmonize these regulations and promote global availability of these foods. - Analyzes nutritional and health claims related to western European foods - Includes traditional and ethnic foods from Ireland, the UK, Netherlands, Belgium, Luxembourg, France, and Germany - Explores both scientific and anecdotal diet-based health claims - Examines if foods meet regulatory requirements, and how to remedy noncompliance - Reviews the influence of historical eating habits on today's diets

Author: Information Reso Management Association
Publisher: Information Science Reference
ISBN: 9781799830191
Category : Africa
Languages : en
Pages : 1092

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Book Description
""This book examines the politics, culture, language, history, socio-economic development, methodologies, and contemporary experiences of African peoples from around the world"--Provided by publisher"

Author: Jermsittiparsert, Kittisak
Publisher: IGI Global
ISBN:
Category : Business & Economics
Languages : en
Pages : 638

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Book Description
Business sustainability practices have become pivotal due to the growth of digital technology and human-centered innovation in society 5.0. Society 5.0 aims to seamlessly integrate technological advancements with societal needs, promoting a balance between economic growth, environmental sustainability, and social well-being. Embracing sustainable practices is essential for companies to meet regulatory and consumer expectations while driving innovation and securing a competitive advantage. Further research is necessary to ensure businesses embrace society 5.0 for environmentally friendly plans and programs. Business Sustainability Practices in Society 5.0 offers solutions for sustainable development in organizational processes as a part of society 5.0. It explores the positive effects of sustainability on economic growth, social well-being, and environmental preservation. This book covers topics such as artificial intelligence, risk management, and sustainable development, and is a useful resource for business owners, entrepreneurs, human resource managers, data scientists, academicians, and researchers.

Author:
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 464

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Book Description

Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251344493
Category : Technology & Engineering
Languages : en
Pages : 168

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Book Description
Africa is not on track to meeting the Sustainable Development Goal (SDG) 2 targets to end hunger and ensure access by all people to safe, nutritious and sufficient food all year round and to end all forms of malnutrition. The number of hungry people on the continent has risen by 47.9 million since 2014 and now stands at 250.3 million, or nearly one-fifth of the population. The 2017, 2018 and 2019 editions of this report explain that this gradual deterioration of food security was due to conflict, weather extremes, and economic slowdowns and downturns, often overlapping. A continued worsening of food security is expected also for 2020 as a result of the COVID-19 pandemic. In addition to hunger, across all countries in Africa millions of people suffer from widespread micronutrient deficiencies, and overweight and obesity are emerging as significant health concerns in many countries. This report shows that the food system in Africa does not provide food at a cost that makes nutritious food affordable to a majority of the population, and this is reflected in the high disease burden associated with maternal and child malnutrition, high body-mass, micronutrient deficiencies and dietary risk factors. The report also shows that current food consumption patterns impose high health and environmental costs, which are not reflected in food prices. The findings presented in this report highlight the importance of prioritizing the transformation of food systems to ensure access to affordable and healthy diets for all, produced in a sustainable manner.

Author: Navnidhi Chhikara
Publisher: John Wiley & Sons
ISBN: 1119776325
Category : Technology & Engineering
Languages : en
Pages : 594

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Book Description
Functional Foods Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the groundbreaking new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. Functional Foods, the second volume in series, “Bioprocessing in Food Science,” is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market. Covering the use of conventional and non-conventional sources, prebiotics, probiotics and many other topics, with emphasis on their functionality in food systems, this volume also provides insights on the specific packaging requirements for functional foods with maximum illustrations of how to enhance shelf life and create superior quality products. The authors and editors discuss the need for regulatory frameworks, government bodies, guidelines, and their challenges within the context of the functional food market. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library. This outstanding new volume: Discusses an overview of functional foods including global regulations, legislations and packaging requirements Provides knowledge of functional ingredients and health benefits of functional foods from different plants, animals, and microbes sources Acquaints the readers about technological aspects for functional ingredients delivery Addresses the basic to advanced aspects of different functional foods, combining the requirements, health benefits and regulations, showcasing the development of functional food products with potential functional benefits Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing

Author: Devon A. Mihesuah
Publisher: U of Nebraska Press
ISBN: 149622387X
Category : Cooking
Languages : en
Pages : 268

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Book Description
2020 Gourmand World Cookbook Award Winner of the Gourmand International World Cookbook Award, Recovering Our Ancestors' Gardens is back! Featuring an expanded array of tempting recipes of indigenous ingredients and practical advice about health, fitness, and becoming involved in the burgeoning indigenous food sovereignty movement, the acclaimed Choctaw author and scholar Devon A. Mihesuah draws on the rich indigenous heritages of this continent to offer a helpful guide to a healthier life. Recovering Our Ancestors' Gardens features pointed discussions about the causes of the generally poor state of indigenous health today. Diminished health, Mihesuah contends, is a pervasive consequence of colonialism, but by advocating for political, social, economic, and environmental changes, traditional food systems and activities can be reclaimed and made relevant for a healthier lifestyle today. New recipes feature pawpaw sorbet, dandelion salad, lima bean hummus, cranberry pie with cornmeal crust, grape dumplings, green chile and turkey posole, and blue corn pancakes, among other dishes. Savory, natural, and steeped in the Native traditions of this land, these recipes are sure to delight and satisfy. This new edition is revised, updated, and contains new information, new chapters, and an extensive curriculum guide that includes objectives, resources, study questions, assignments, and activities for teachers, librarians, food sovereignty activists, and anyone wanting to know more about indigenous foodways.

Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251322236
Category : Political Science
Languages : en
Pages : 556

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Book Description
Food composition data are useful throughout the food system for nutrition-sensitive agriculture, improved processing methods that ensure greater nutrient retention in foods, nutrition labelling, and to inform, educate and protect consumers through food-based dietary guidelines, nutrition education and communication, and legislation. The FAO/INFOODS Food Composition Table for Western Africa (WAFCT 2019) is an update of the West African Food Composition Table of 2012, which lacked some important components, foods and recipes. WAFCT 2019 contains almost three times as many food entries and double the number of components, with increased overall data quality. Many of the data points from WAFCT 2012 have been replaced with better data – mostly analytical data from Africa, with a special emphasis on Western Africa. These improvements are essential to understanding the nutrient composition of foods in the region and to promoting their appropriate use. WAFCT 2019 is the result of four years of collaboration among INFOODS network researchers in Africa and the Nutrition and Food Systems Division of FAO, and was developed as part of the International Dietary Data Expansion (INDDEX) Project, implemented by Tufts University’s Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, with funding from the Bill & Melinda Gates Foundation. These new data from WAFCT 2019 will support further research towards an expanded and improved evidence base and will support better, more informed decisions and effective policies and programmes for improved nutrition in Africa.

Author: Nik Sharma
Publisher: Chronicle Books
ISBN: 1452164215
Category : Cooking
Languages : en
Pages : 291

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Book Description
There are few books that offer home cooks a new way to cook and to think about flavor—and fewer that do it with the clarity and warmth of Nik Sharma's Season. Season features 100 of the most delicious and intriguing recipes you've ever tasted, plus 125 of the most beautiful photographs ever seen in a cookbook. Here Nik, beloved curator of the award-winning food blog A Brown Table, shares a treasury of ingredients, techniques, and flavors that combine in a way that's both familiar and completely unexpected. These are recipes that take a journey all the way from India by way of the American South to California. It's a personal journey that opens new vistas in the kitchen, including new methods and integrated by a marvelous use of spices. Even though these are dishes that will take home cooks and their guests by surprise, rest assured there's nothing intimidating here. Season, like Nik, welcomes everyone to the table!