Agri Food Industry Strategies for Healthy Diets and Sustainability

Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety and toxicology of new food manufacturing. Sections examine commercial labeling and nutritional education, nutrigenomics and public health, as well as coverage of the valorization of waste and byproducts from the food industry. These methods are useful via innovative technology as well as kitchen and food waste. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and post-graduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries. Contains innovative strategies to achieve a healthy diet through the design of new food products Provides comprehensive information related to agriculture, nutrition, food industry, government and sustainable waste management Explores the ways in which innovative approaches used to valorize and give an added value to agri-food waste and by-products ensure the sustainability of the production process Presents nutritive education about reducing empty calories by lowering consumption of fats, sugars and other high-calorie nutrients Delineates the roles of food industry and government in shaping the best policies for the general public and the design of new products

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  • Author : Francisco J. Barba
  • Publisher : Academic Press
  • Pages : 336 pages
  • ISBN : 9780128172261
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKAgri Food Industry Strategies for Healthy Diets and Sustainability

Agri-Food Industry Strategies for Healthy Diets and Sustainability

Agri-Food Industry Strategies for Healthy Diets and Sustainability
  • Author : Francisco J. Barba,Predrag Putnik,Danijela Bursac Kovacevic
  • Publisher : Academic Press
  • Release : 01 March 2020
GET THIS BOOKAgri-Food Industry Strategies for Healthy Diets and Sustainability

Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety and toxicology of new food manufacturing. Sections examine commercial labeling and nutritional education, nutrigenomics and public health, as well as coverage of the valorization of waste and byproducts

Agri-Food Industry Strategies for Healthy Diets and Sustainability

Agri-Food Industry Strategies for Healthy Diets and Sustainability
  • Author : Francisco J. Barba,Predrag Putnik,Danijela Bursac Kovacevic
  • Publisher : Academic Press
  • Release : 03 March 2020
GET THIS BOOKAgri-Food Industry Strategies for Healthy Diets and Sustainability

Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization

Sustainable healthy diets

Sustainable healthy diets
  • Author : Food and Agriculture Organization of the United Nations,World Health Organization
  • Publisher : Food & Agriculture Org.
  • Release : 15 October 2019
GET THIS BOOKSustainable healthy diets

Considering the detrimental environmental impact of current food systems, and the concerns raised about their sustainability, there is an urgent need to promote diets that are healthy and have low environmental impacts. These diets also need to be socio-culturally acceptable and economically accessible for all. Acknowledging the existence of diverging views on the concepts of sustainable diets and healthy diets, countries have requested guidance from the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (

Agrobiodiversity, School Gardens and Healthy Diets

Agrobiodiversity, School Gardens and Healthy Diets
  • Author : Danny Hunter,Emilita Monville-Oro,Bessie Burgos,Carmen Nyhria Roel,Blesilda M. Calub,Julian Gonsalves,Nina Lauridsen
  • Publisher : Routledge
  • Release : 03 March 2020
GET THIS BOOKAgrobiodiversity, School Gardens and Healthy Diets

This book critically assesses the role of agrobiodiversity in school gardens and its contribution to diversifying diets, promoting healthy eating habits and improving nutrition among schoolchildren as well as other benefits relating to climate change adaptation, ecoliteracy and greening school spaces. Many schoolchildren suffer from various forms of malnutrition and it is important to address their nutritional status given the effects it has on their health, cognition, and subsequently their educational achievement. Schools are recognized as excellent platforms for promoting

Plant-Based Diets for Succulence and Sustainability

Plant-Based Diets for Succulence and Sustainability
  • Author : Kathleen May Kevany
  • Publisher : Routledge
  • Release : 03 September 2019
GET THIS BOOKPlant-Based Diets for Succulence and Sustainability

This collection takes an interdisciplinary look at how the transformation towards plant-based diets is becoming more culturally acceptable, economically accessible, technically available and politically viable. We offer strategies for achieving sustainable food systems without having to forgo succulence, sensuality and sacredness of food. Shifting food systems is one of humanity’s biggest challenges and greatest opportunities. This book explores adaptable and health-promoting plant-based diets, which by their nature can support nourishing environmental, social, ethical, political, and economic outcomes. In this

Valorization of Agri-Food Wastes and By-Products

Valorization of Agri-Food Wastes and By-Products
  • Author : Rajeev Bhat
  • Publisher : Academic Press
  • Release : 25 August 2021
GET THIS BOOKValorization of Agri-Food Wastes and By-Products

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers

Diversifying Food and Diets

Diversifying Food and Diets
  • Author : Jessica Fanzo,Danny Hunter,Teresa Borelli,Federico Mattei
  • Publisher : Routledge
  • Release : 26 June 2013
GET THIS BOOKDiversifying Food and Diets

Currently 868 million people are undernourished and 195 million children under five years of age are stunted. At the same time, over 1 billion people are overweight and obese in both the developed and developing world. Diseases previously associated with affluence, such as cancer, diabetes and cardio-vascular disease, are on the rise. Food system-based approaches to addressing these problems that could enhance food availability and diet quality through local production and agricultural biodiversity often fall outside the traditional scope of nutrition, and have

Determining key research areas for healthier diets and sustainable food systems in Viet Nam

Determining key research areas for healthier diets and sustainable food systems in Viet Nam
  • Author : Jessica E. Raneri,Gina Kennedy,Trang Nguyen,Sigrid Wertheim-Heck,Ha Do,Stef de Haan,Nguyen Phuong
  • Publisher : Intl Food Policy Res Inst
  • Release : 10 October 2019
GET THIS BOOKDetermining key research areas for healthier diets and sustainable food systems in Viet Nam

Vietnamese food systems are undergoing rapid transformation, with important implications for human and environmental health and economic development. Poverty has decreased, and diet quality and undernutrition have improved significantly since the end of the Doi Moi reform period (1986-1993) as a result of Viet Nam opening its economy and increasing its regional and global trade. Yet poor diet quality is still contributing the triple burden of malnutrition, with 25 percent stunting among children under age 5, 26 percent and 29 percent of women and

Fermentation Processes: Emerging and Conventional Technologies

Fermentation Processes: Emerging and Conventional Technologies
  • Author : Mohamed Koubaa,Francisco J. Barba,Shahin Roohinejad
  • Publisher : John Wiley & Sons
  • Release : 11 February 2021
GET THIS BOOKFermentation Processes: Emerging and Conventional Technologies

Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn

Proceedings of the FAO/WHO International Symposium on sustainable food systems for healthy diets and improved nutrition

Proceedings of the FAO/WHO International Symposium on sustainable food systems for healthy diets and improved nutrition
  • Author : Food and Agriculture Organization of the United Nations,World Health Organization
  • Publisher : Food & Agriculture Org.
  • Release : 26 April 2018
GET THIS BOOKProceedings of the FAO/WHO International Symposium on sustainable food systems for healthy diets and improved nutrition

In December 2016, FAO and WHO convened an International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition, gathering delegates from 90 UN Member States representatives of intergovernmental organizations, private-sector entities, civil society organizations, academia/research organizations and producer organizations/cooperatives. The symposium aimed to increase awareness of today’s urgent food and nutrition challenges, and to create a forum to discuss strategies for regulation and reform, in the aftermath of the ICN2 and under the umbrella of the UN

Waste in Textile and Leather Sectors

Waste in Textile and Leather Sectors
  • Author : Ayşegül Körlü
  • Publisher : BoD – Books on Demand
  • Release : 09 September 2020
GET THIS BOOKWaste in Textile and Leather Sectors

In this book in your hands, the relationship between the textile and leather sectors, and the environment is examined from many viewpoints. The book contains many different subjects, from sustainability in the textile and leather sectors to the effect of historical textiles on human health. It will be interesting for readers from many disciplines in science.I thank all the authors contributing to the book and I hope that it will be helpful to the readers.

The State of Food Security and Nutrition in the World 2020

The State of Food Security and Nutrition in the World 2020
  • Author : Food and Agriculture Organization of the United Nations ,International Fund for Agricultural Development,World Food Programme,World Health Organization,The United Nations Children's Fund
  • Publisher : Food & Agriculture Org.
  • Release : 01 July 2020
GET THIS BOOKThe State of Food Security and Nutrition in the World 2020

Updates for many countries have made it possible to estimate hunger in the world with greater accuracy this year. In particular, newly accessible data enabled the revision of the entire series of undernourishment estimates for China back to 2000, resulting in a substantial downward shift of the series of the number of undernourished in the world. Nevertheless, the revision confirms the trend reported in past editions: the number of people affected by hunger globally has been slowly on the rise since 2014.

Unleashing agriculture's potential for improved nutrition and health in Malawi: Conference report - 26-27 September 2011, Lilongwe, Malawi

Unleashing agriculture's potential for improved nutrition and health in Malawi: Conference report - 26-27 September 2011, Lilongwe, Malawi
  • Author : International Food Policy Research Institute
  • Publisher : Intl Food Policy Res Inst
  • Release : 30 March 2012
GET THIS BOOKUnleashing agriculture's potential for improved nutrition and health in Malawi: Conference report - 26-27 September 2011, Lilongwe, Malawi

This conference focused on how agricultural strategies can best be tailored to the Malawian context and result in improvements for nutrition and health. It is crucially important to make linkages--the best agricultural practices will not succeed in improving the nation's nutritional status if there is not good nutritional care and access to health services.

Rethinking Food and Agriculture

Rethinking Food and Agriculture
  • Author : Ammir Kassam,Laila Kassam
  • Publisher : Woodhead Publishing
  • Release : 18 October 2020
GET THIS BOOKRethinking Food and Agriculture

Given the central role of the food and agriculture system in driving so many of the connected ecological, social and economic threats and challenges we currently face, Rethinking Food and Agriculture reviews, reassesses and reimagines the current food and agriculture system and the narrow paradigm in which it operates. Rethinking Food and Agriculture explores and uncovers some of the key historical, ethical, economic, social, cultural, political, and structural drivers and root causes of unsustainability, degradation of the agricultural environment, destruction