The Role of Functional Food Security in Global Health
Published on 13. November 2018
Book
Paperback/Softback
792 pages
978-0-12-813148-0 (ISBN)
Description
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, the World Health Organization, the World Heart Federation and the American Heart Association who advise Mediterranean, Paleolithic, plant food based diets, and European vegetarian diets for the prevention of cardiovascular disease. In addition, the book also emphasizes the inclusion of spices, herbs and millets, as well as animal foods.
This book will be a great resource to the food industry as it presents the most efficient ways to use technology to manufacture slowly absorbed, micronutrient rich functional foods by blending foods that are rich in healthy nutrients.
This book will be a great resource to the food industry as it presents the most efficient ways to use technology to manufacture slowly absorbed, micronutrient rich functional foods by blending foods that are rich in healthy nutrients.
More details
Language
English
Place of publication
San Diego
United States
Publishing group
Elsevier Science Publishing Co Inc
Target group
Professional and scholarly
food scientists, nutritionists, dietitians, physicians (including those who practice general medicine, cardiologists, those who treat diabetes), pharmacists, biochemists, and agencies whose work is related to diet as a risk factor of diseases (e.g. FAO, WHO, WHF, AHA), and students
Dimensions
Height: 235 mm
Width: 191 mm
Weight
1520 gr
ISBN-13
978-0-12-813148-0 (9780128131480)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Ronald Ross Watson | Ram B. Singh | Toru Takahashi
The Role of Functional Food Security in Global Health
E-Book
11/2018
Academic Press
€175.00
Available for download
Persons
Ronald Ross Watson, PhD, is Professor of Health Promotion Sciences at the University of Arizona, Mel and Enid Zuckerman College of Public Health. Dr. Watson began his research in public health at the Harvard School of Public Health as a Fellow in 1971 doing field work on vaccines in Saudi Arabia. He has done clinical studies in Colombia, Iran, Egypt, Saudi Arabia and the United States which provides a broad international view of public health. He has served in the military reserve hospital for 17 years with extensive training in medical responses to disasters as the chief biochemistry officer of a general hospital, retiring as a Lt. Colonel. He is a distinguished member of several national and international nutrition, immunology, and cancer societies. Dr. Watson's career has involved studying many lifestyle aspects for their uses in health promotion. He has edited over 100 biomedical reference books and 450 papers and chapters. His teaching and research focuses on alcohol, tobacco, and drugs of abuse in heart function and disease in mouse models. Dr. Ram B Singh is president of the Tsim Tsoum Insitutute in Krakow, Poland. He's an honorary fellow of the Halberg Chronobiology Centre, a member of the Russian Academy of Medical Sciences, a fellow of the International Academy of Cardiovascular Sciences, and former president and founder of the Indian Society of Hypertension, International College of Cardiology, and International College of Nutrition. He is the editor of the World Heart Journal and former professor of medicine at Subharti Medical College. He has contributed over 500 research papers to peer reviewed journals and has edited seven books. Prof. Takahashi's research includes elucidation of absorption mechanism of nutrients in gastrointestinal tract, elucidation of the absorption mechanism of water in the digestion tube, research on the functionality of non-water soluble dietary fiber, elucidation of the mechanism of action in relaxation of blood glucose in water-soluble dietary fiber, research on the distribution of intestinal bacteria, and study on nitrogen metabolism and colon function of herbivores. Dr. Takahashi has additional related expertise in physiology, nutrition, fluid dynamics, statistics, and data mining.
Editor
Professor, Mel and Enid Zuckerman College of Public Health and School of Medicine, Arizona Health Sciences Center, University of Arizona, Tucson, AZ, USA
Consultant Neuro-cardiologist, Halberg Hospital and Research Institute, Moradabad-10(UP), India
Graduate School of Health Sciences, Fukuoka Women's University, Fukuoka, Japan
Content
Section 1: World Population and Food Availability
1. Estimates for World Population and Global Food Availability for Global Health
2. Estimates of Functional Foods Availability in Ten Highly Populated Countries
3. The Singh's Concept of Functional Foods and Functional Farming (4F) for World Health
4. Economic Burden of Noncommunicable Diseases and Economic Cost of Functional Foods for Prevention
Section 2: Evolutionary Diet, Western Diet and NCDS
5. Evolutionary Diet and Evolution of Man
6. Globalization of Diets and Risk of Noncommunicable Dieseases
7. A Review on the Nutritional Challenges of School Children from the Perspective of Developing Countries
8. Functional Food Security for Prevention of Obesity and Metabolic Syndrome
9. Functional Food Security for Prevention of Diabetes Mellitus
10. Functional Food Security for Prevention of Cardiovascular Diseases
11. Effects of Western Style Foods on Risk of Non-Communicable Diseases
12. Role of Food and Nutrition in Cancer
13. Low Protein Rice: Medical Rice for Chronic Kidney Disease
Section 3: Fatty Acids in the Diet and NCDS
14. High Omega-6/Omega-3 Fatty Acid Ratio Diets and Risk of Non-Communicable Diseases: Is the Tissue the Main Tissue?
15. Fatty Acids in Human Diet and Their Impact on Cognitive and Emotional Functioning
Section 4: Western Type Foods
16. Fats and Oils for Health Promotion and Disease Prevention
17. Dietary Sugar Intake and Risk of Noncommunicable Diseases
18. Modern Eggs, Not Wild Type Eggs, Predispose Risk of Cardiovascular Disease, Diabetes and Cancer?
Section 5: Functional Foods in the Diet
19. Cocoa Consumption and Prevention of Cardiometabolic Diseases and Other Chronic Diseases
20. Can Nuts Consumption Modulate Cardiovascular Diseases? Report of a Case and Review of Literature
21. Guava Enriched Functional Foods: Therapeutic Potentials and Technological Challenges
22. Health Effects and Safety of Soy and Isoflavones
23. Quark Cheese: Characteristics, Preparation and Recent Advances as a Functional Food
24. Nutraceuticals
Section 6: Bee Products
25. Trigona Propolis and Its Potency for Health and Healing Process
26. The Role of Bee Products in the Prevention and Treatment of Cardiometabolic Disorders: Clinico-pharmacological and Dietary Study
27. Millets as Functional Food, a Gift from Asia to Western World
Section 7: Spices as New Functional Foods
28. Fenugreek (Trigonella foenum-graecum L.): Distribution, Genetic Diversity and Potential to Serve as an Industrial Crop for the Global Pharmaceutical, Nutraceutical and Functional Food Industries
29. Functional and Therapeutic Applications of Some Important Spices
Section 8: Nutrition, NCDS and Brain Dysfunction
30. Altered Circadian Energy Metabolism and Chronobiological Risk Factors of Chronic Diseases
31. Diet and Cancer: A Dysfunction of the Brain
32. Antioxidant Diets and Functional Foods Promote Healthy Aging and Longevity Through Diverse Mechanisms of Action
33. Beneficial Uses of Cinnamon in Health and Diseases: An Interdisciplinary Approach
Section 9: Probiotics and Microbiome
34. Safety of Probiotics in Health and Disease
35. Developments on the Applications and the Suitability of Functional Fermented Sour Sobya as a Viable Source of Novel Probiotics in the Managements of Gastrointestinal Disorders and Blood Lipid Profiles
36. Bioactive Olive Oil Polyphenols in the Promotion of Health
37. Functional Food Security for Osteoporosis, Carcinogenesis, Atherosclerosis and Brain Degeneration
38. Modernization of Policy for Food Manufacturing and Farming May Be Necessary for Global Health
39. Epigenetic Modulation of Nutritional Factors in Plants, Animals and Humans: A New Approach for Developing Functional Foods
40. Effects of Diet and Nutrients on Epigenetic and Genetic Expressions
1. Estimates for World Population and Global Food Availability for Global Health
2. Estimates of Functional Foods Availability in Ten Highly Populated Countries
3. The Singh's Concept of Functional Foods and Functional Farming (4F) for World Health
4. Economic Burden of Noncommunicable Diseases and Economic Cost of Functional Foods for Prevention
Section 2: Evolutionary Diet, Western Diet and NCDS
5. Evolutionary Diet and Evolution of Man
6. Globalization of Diets and Risk of Noncommunicable Dieseases
7. A Review on the Nutritional Challenges of School Children from the Perspective of Developing Countries
8. Functional Food Security for Prevention of Obesity and Metabolic Syndrome
9. Functional Food Security for Prevention of Diabetes Mellitus
10. Functional Food Security for Prevention of Cardiovascular Diseases
11. Effects of Western Style Foods on Risk of Non-Communicable Diseases
12. Role of Food and Nutrition in Cancer
13. Low Protein Rice: Medical Rice for Chronic Kidney Disease
Section 3: Fatty Acids in the Diet and NCDS
14. High Omega-6/Omega-3 Fatty Acid Ratio Diets and Risk of Non-Communicable Diseases: Is the Tissue the Main Tissue?
15. Fatty Acids in Human Diet and Their Impact on Cognitive and Emotional Functioning
Section 4: Western Type Foods
16. Fats and Oils for Health Promotion and Disease Prevention
17. Dietary Sugar Intake and Risk of Noncommunicable Diseases
18. Modern Eggs, Not Wild Type Eggs, Predispose Risk of Cardiovascular Disease, Diabetes and Cancer?
Section 5: Functional Foods in the Diet
19. Cocoa Consumption and Prevention of Cardiometabolic Diseases and Other Chronic Diseases
20. Can Nuts Consumption Modulate Cardiovascular Diseases? Report of a Case and Review of Literature
21. Guava Enriched Functional Foods: Therapeutic Potentials and Technological Challenges
22. Health Effects and Safety of Soy and Isoflavones
23. Quark Cheese: Characteristics, Preparation and Recent Advances as a Functional Food
24. Nutraceuticals
Section 6: Bee Products
25. Trigona Propolis and Its Potency for Health and Healing Process
26. The Role of Bee Products in the Prevention and Treatment of Cardiometabolic Disorders: Clinico-pharmacological and Dietary Study
27. Millets as Functional Food, a Gift from Asia to Western World
Section 7: Spices as New Functional Foods
28. Fenugreek (Trigonella foenum-graecum L.): Distribution, Genetic Diversity and Potential to Serve as an Industrial Crop for the Global Pharmaceutical, Nutraceutical and Functional Food Industries
29. Functional and Therapeutic Applications of Some Important Spices
Section 8: Nutrition, NCDS and Brain Dysfunction
30. Altered Circadian Energy Metabolism and Chronobiological Risk Factors of Chronic Diseases
31. Diet and Cancer: A Dysfunction of the Brain
32. Antioxidant Diets and Functional Foods Promote Healthy Aging and Longevity Through Diverse Mechanisms of Action
33. Beneficial Uses of Cinnamon in Health and Diseases: An Interdisciplinary Approach
Section 9: Probiotics and Microbiome
34. Safety of Probiotics in Health and Disease
35. Developments on the Applications and the Suitability of Functional Fermented Sour Sobya as a Viable Source of Novel Probiotics in the Managements of Gastrointestinal Disorders and Blood Lipid Profiles
36. Bioactive Olive Oil Polyphenols in the Promotion of Health
37. Functional Food Security for Osteoporosis, Carcinogenesis, Atherosclerosis and Brain Degeneration
38. Modernization of Policy for Food Manufacturing and Farming May Be Necessary for Global Health
39. Epigenetic Modulation of Nutritional Factors in Plants, Animals and Humans: A New Approach for Developing Functional Foods
40. Effects of Diet and Nutrients on Epigenetic and Genetic Expressions