Emerging Solutions in Sustainable Food and Nutrition Security

Preface
Contents
Chapter 1: Brief Account on the History and Conceptual Evolution of Nutrition Security: Past, Present and Future
	1.1 Introduction
	1.2 Brief History of the Development of Knowledge About Nutrients
		1.2.1 Protein and Amino Acids
		1.2.2 Fat and Fatty Acids
		1.2.3 Vitamins
	1.3 Conceptual Evolution, Current Issues and Challenges
		1.3.1 Food Security to Nutrition and Environment Security
		1.3.2 Traditional Foods and Dietary Diversity Is Essential to Achieve Nutrition Security
		1.3.3 Food Fortification and Bio-fortification as a Tool to Manage the Hidden Hunger
		1.3.4 Ultra-processed Foods (UPF) Increases Health
		1.3.5 Consumer Awareness, Policies as Drivers of Food Quality, Functional Food (Nutraceuticals) and Environment Security
		1.3.6 Current Stand on Food and Nutrition Security and Future Challenges
	1.4 Conclusion
	References
Part I: Traditional Foods and Biodiversity to Achieve Nutrition Security
	Chapter 2: Traditional Foods and Foods with a Tradition: It’s Not the Same
		2.1 Introduction
			2.1.1 Background
			2.1.2 Hamburgers, Apple Pies and Roast Turkey
			2.1.3 Is “Ackee and Saltfish” a Traditional Food?
			2.1.4 The Scottish “Haggis” and the “Bule-Bulak Oying” of the Adi People
			2.1.5 Historically Traditional: Foods with a Tradition and Traditional Foods Are Not the Same
		2.2 Factors Involved for a Food to Become Labelled “Traditional”
			2.2.1 Availability (Geographic Location and Region)
			2.2.2 Availability (The Role of the Seasons and the Weather)
			2.2.3 History, i.e., How Long a Food Has Been Used by a Tribe, Community, or Ethnic Group
			2.2.4 Social Status, Religion, Beliefs, and Special Days
			2.2.5 Connections to Commemorative Family Events (Weddings, Pregnancies, Births, Deaths, etc.)
			2.2.6 Health, the Food’s Nutritional Value and Its Effect on the Environment
			2.2.7 Appeal of the Food, e.g., Visual Appearance and Odour
			2.2.8 Afterthought: Traditional Foods and Drinks as a Result of Chance
		2.3 Conclusion
		References
	Chapter 3: Traditional Foods and Associated Indigenous Knowledge Systems and Its Role in Nutrition Security in Mongolia
		3.1 Introduction
		3.2 Mongolian Traditional Foods and Drinks and Their Origin and Development
			3.2.1 Foods During Paleolithic Period
			3.2.2 Mesolithic and Neolithic Period
			3.2.3 Bronze and Iron Age
			3.2.4 Period of Ancient States in Mongolia
			3.2.5 Period of the Mongol Empire
			3.2.6 Period of Manchurian Rule
			3.2.7 Period of Modern Food Production
		3.3 Traditional Foods and Drinks and Their Safety
			3.3.1 Mongolian Traditional Dairy Products
				3.3.1.1 Fat Type Product
				3.3.1.2 Protein Type Products
				3.3.1.3 Fermented Milk Product
			3.3.2 Mongolian Traditional Meat Food
				3.3.2.1 Thermally Processed Meat Products
			3.3.3 Mongolian Ancient Meat Feast
				3.3.3.1 Meat Food with Extended Shelf Life
			3.3.4 Plant-Based Foods
		3.4 Conventional Packaging
		3.5 Conclusion
		References
	Chapter 4: Current Status of Edible Insects in the Context of Dietary Transition in Western French Africa: A Case Study from Benin
		4.1 Introduction
		4.2 Overview of Entomophagy in Africa with Special Emphasis on Benin
		4.3 Nutritional Potential of Edible Insects in the Context of Africa
		4.4 Past and Present in Benin
			4.4.1 Benin Has Several Awards About Edible Insects
			4.4.2 The Past and Present Project
		4.5 Conclusion
		References
	Chapter 5: The Decline of Agrobiodiversity: Process of Crop Improvement, Consequent Homogenization, and Impacts
		5.1 Introduction
		5.2 The Global Agrarian Change
		5.3 The Indian Context of Agrarian Change and the Saga of Crop Improvement
			5.3.1 Replacement of Traditional Varieties or Landraces  – the Role of the Green Revolution
			5.3.2 The Emergence of Hybrids
			5.3.3 Introduction and Dominance of Mega-Varieties
			5.3.4 Not So Mega-Varieties but Few Popular Cultivars with a Large Share of Acreage
			5.3.5 Changing Cropping Pattern
			5.3.6 Promotion of Cultivars with Specific Qualities
		5.4 Unwarranted Impacts of Biofortified Crops on Agrobiodiversity
		5.5 Drivers of Change in Agrobiodiversity: Yield Enhancement and Others
		5.6 Implications for Food Security
			5.6.1 Disease /Pest Susceptibility
			5.6.2 Gradual and Inevitable Changes in Food and Nutrition
			5.6.3 Seed Politics and Growing Corporate Power in Agriculture
			5.6.4 Loss of Cultural Diversity of Food
		5.7 Conclusion
		References
	Chapter 6: Aquaculture: Contributions to Global Food Security
		6.1 Introduction
		6.2 Current Global Status of Aquaculture and Fisheries
			6.2.1 Global Fish Production
			6.2.2 Livelihood in Fisheries and Aquaculture
			6.2.3 Shellfish Production as a Possible Future Food
			6.2.4 Tolerance of Biotic and Abiotic Stressors
		6.3 Aquaculture Needs Genetic Modification to Meet Future Demands for Animal Proteins
		6.4 Interventions for Improving the Productivity and Environmental Performance of Global Aquaculture for Future Food Security
			6.4.1 Environmental Sustainability
			6.4.2 Species Selection
			6.4.3 Genetic Improvements
			6.4.4 Farm Technologies and Practices
			6.4.5 Disease Control
			6.4.6 Feed
			6.4.7 Regulations and Trade
			6.4.8 Financial Tools
		6.5 Nanotechnology: A Tool for Future Aquaculture Technology
		6.6 Conclusion
		References
Part II: Environmental Concern and Food Safety
	Chapter 7: Carbon Sequestration in Agroforestry and Horticulture Based Farming Systems: Mitigating Climate Change and Advancing Food and Nutrition Security
		7.1 Introduction
		7.2 Carbon Sequestration: Global Overviews & Historical Development
		7.3 Agroforestry System and Horticulture Based Farming Systems (HFS): An Ecological Perspective
		7.4 Agroforestry Systems in the Tropics of Developed and Developing Countries
		7.5 Carbon Sequestration Potential in Different Agroforestry Models
		7.6 Soil Carbon Sequestration in Agroforestry Systems: A Global Scenario
		7.7 Horticulture Based Farming Systems (HFS) in the Tropics
			7.7.1 Agrihorticulture (Crops + Fruit Trees)
			7.7.2 Hortipastoral (Fruit Trees + Pasture/Animals)
			7.7.3 Agrihortisilviculture (Crops + Fruit Trees + Tree Other Than Fruits)
		7.8 Carbon Footprint of Agriculture Versus Fruits and Vegetables Crops
		7.9 Carbon Sequestration Potential in Horticulture Based Farming Systems/Fruit Based Agroforestry Systems
		7.10 Soil Carbon Sequestration in Horticulture Based Farming Systems (HBFs)
		7.11 Soil Organic Carbon (SOC) & Soil Fertility in Horticulture and Other Farming System
		7.12 Carbon Sequestration and Nutrient Sink/Input in AFs and HBFs
		7.13 Carbon Sequestration and Rhizosphere Biology in AFS and HBFS
		7.14 Carbon Sequestration in Relation to Climate Change and Food Security
		7.15 Agroforestry and Horticulture Role in Food and Nutritional Security Under Changing Climate
		7.16 Management Aspects for Improving Carbon Sequestration
		7.17 Critical Research Needs for Enhancing Carbon Sequestration in AFS & HBFS
		7.18 Policy and Legal Framework
		7.19 Conclusion
		7.20 Future Thrust
		References
	Chapter 8: Pesticide Residue and Food Safety: Retrospection and Prospects
		8.1 Introduction
		8.2 Pesticide Consumption
		8.3 Problems and Effects of Pesticide Residues
			8.3.1 Effect on Non-target Animals
			8.3.2 Bioaccumulation and Bio-magnification
			8.3.3 Pesticide Residue in Agriculture Products and Food
			8.3.4 Pesticide Residue Problem in Trade
			8.3.5 Human Health Risks Associated with Pesticide Exposure
		8.4 Techniques in Pesticide Residue Analysis
		8.5 Mitigation of Problems Associated with Pesticide Residue Analysis
			8.5.1 Rules and Regulations on Pesticide Residues Mitigation
				8.5.1.1 Global and FAO
				8.5.1.2 EU and US
				8.5.1.3 South Asia
				8.5.1.4 Other Asian Countries
			8.5.2 Policy-Related Reform on Residue Mitigation
			8.5.3 Good Agricultural Practices (GAP)
			8.5.4 Reduction in the Use of Pesticides in Crop Production
			8.5.5 Public Awareness Programs
			8.5.6 Residual Detoxification by Transformation
			8.5.7 Reduction in the Pesticide Exposure
			8.5.8 Product Inspection and Traceability
		8.6 Conclusion
		References
Part III: Biotechnological Advancement and Sustainable Food and Nutrition Security
	Chapter 9: Plant Breeding Strategies and Methods for Food Security: Review on the Technology
		9.1 Introduction
		9.2 Crop Biodiversity and Technological Advances
		9.3 Crop Improvement Strategies and Methods
		9.4 Biotechnological Advances
		9.5 Breeding for Food Security
			9.5.1 Role of Plant Breeding for Enhancing Crop Productivity
			9.5.2 Role of Biotech in Improvement of Crops for Food Security
				9.5.2.1 Breeding Crops Using Plant Transformation for Food Security
				9.5.2.2 Breeding Crops Using Next-Generation Sequencing for Food Security
				9.5.2.3 Breeding Crops Using Omics Technologies for Food Security
				9.5.2.4 Breeding Crops Using Marker-Assisted Selection for Food Security
				9.5.2.5 Breeding Crops Using Gene Silencing for Food Security
				9.5.2.6 Breeding Crops Using Genome Editing Technology for Food Security
			9.5.3 Breeding Neglected and Underutilized crops for Food Security
		9.6 Current Challenges and Prospects
		9.7 Conclusion
		References
	Chapter 10: Crop Breeding and Biotechnological Advances Towards Nutrition and Environment Security
		10.1 Introduction
		10.2 Breeding for Nutrition Security and Human Health
			10.2.1 Conventional Plant Breeding
			10.2.2 Genetic Engineering
			10.2.3 Biofortification Strategy
			10.2.4 Other Nutritional and Human Health Issues
		10.3 Breeding for Environmental Security
			10.3.1 Breeding Crops for Reduced Herbicide and Pesticide Use
			10.3.2 Breeding Crops for Reduced Fuel Use and GHG Emission
			10.3.3 Breeding Crops for Reclamation of Soil and Water
			10.3.4 Breeding Crops for Oil Spills and Explosives Pollution Control
			10.3.5 Breeding Plants for Other Environmental Issues
		10.4 Breeding Constraints and Limitations
		10.5 Conclusions
		References
Part IV: Micronutrient Concern
	Chapter 11: The Micronutrient Zinc in Human Health and Disease
		11.1 Introduction
		11.2 Zinc Characteristics
		11.3 Biological Functions of Zinc
		11.4 Zinc in Foods and Dietary Needs
		11.5 Dietary Zinc Absorption, Transport, Storage, and Excretion
		11.6 Zinc Homeostasis by Cellular and Molecular Mechanism
		11.7 Zinc Deficiency in Human Health
		11.8 Zinc Dysregulation and Diseases
			11.8.1 Impaired Immunity
			11.8.2 Neurodegenerative Disease (Alzheimer’s Disease and Parkinson’s Disease)
			11.8.3 Diabetes Mellitus
			11.8.4 Cardiovascular Disease
		11.9 Conclusion
		References
	Chapter 12: Tackling Hidden Hunger: Understanding Micronutrient Deficiency and Effective Mitigation Strategies
		12.1 Introduction
		12.2 Consequences of Micronutrient Deficiency
		12.3 Measures to Overcome Micronutrient Deficiencies
			12.3.1 Dietary Diversity
			12.3.2 Food Fortification
		12.4 Focussing Some Predominant Types of Micronutrient Deficiencies
			12.4.1 Iron Deficiency
				12.4.1.1 Consequences of Iron Deficiency on Health and Economics
				12.4.1.2 Strategies to Reduce the Iron Deficiency
			12.4.2 Iodine Deficiency
				12.4.2.1 Consequences of Iodine Deficiency on Health and Economics
				12.4.2.2 Strategies to Reduce the Iodine Deficiency
			12.4.3 Vitamin A Deficiency
				12.4.3.1 Consequences of Vitamin A Deficiency on Health and Economics
				12.4.3.2 Strategies to Reduce the Vitamin A Deficiency
		12.5 Conclusion
		References
Part V: Functional Foods
	Chapter 13: Functional Food in Promoting Health: Global Perspective
		13.1 Introduction
		13.2 Examples of Functional Foods in Our Daily Life
			13.2.1 Probiotics
			13.2.2 Prebiotics
			13.2.3 Functional Drinks
			13.2.4 Functional Cereals
			13.2.5 Bakery Products
			13.2.6 Spreads
			13.2.7 Eggs
		13.3 Global Perspective on Functional Foods
			13.3.1 Asian Dietary Ingredients
			13.3.2 European Dietary Ingredients
			13.3.3 American Dietary Ingredients
			13.3.4 Japanese Dietary Ingredients
		13.4 Functional Food Marketing Development Considerations
		13.5 Sources of Phytoconstituents with Therapeutic Activity
		13.6 Role of Functional Foods and Bioactive Compounds in Chronic Degenerative Diseases
			13.6.1 Diabetes Mellitus
			13.6.2 Cardiovascular Diseases
			13.6.3 Neurological Disorders
			13.6.4 Cancer
		13.7 Future Prospect and Conclusion
		References
	Chapter 14: Medicinal Properties of Traditional Foods and Associated Indigenous Knowledge System: A Case Study of the Himalayan Region, India
		14.1 Introduction
		14.2 Bhotiyas in the Central Himalayan Region of India: Study Area
		14.3 Traditional Foods and Medicines of Plant Origin Used by Bhotiyas
			14.3.1 Assessment of Declining Crop Diversity
			14.3.2 Agrodiversity, Agroecosystem Stability and Food Security
		14.4 Health Benefits of Himalayan Ethnic Foods
		14.5 Conclusion
		References
	Chapter 15: Ayurveda and Traditional Foods to Supplement Nutrition in India
		15.1 Introduction
		15.2 Traditional Food Knowledge System – Approaches Towards Combating Nutritional Insecurity
			15.2.1 Functional Roles of Indian Traditional Foods
		15.3 Ayurveda: The Indian Philosophy Behind Balance Diet
		15.4 Traditional Food and Knowledge Systems in the Treatment of Various Diseases
		15.5 Health-Promoting Factors & Nutrition Security
		15.6 Future Prospective and Conclusions
		References
Index