Nutritional and Health Aspects of Food in South Asian Countries (Nutritional and Health Aspects of Traditional and Ethnic Foods)

Cover
Nutritional and Health Aspects of Food in South Asian Countries
Copyright
Contents
List of Contributors
About the editors
Preface
	Reference
Part 1: History of Traditional Foods in South Asia
1 Eating habits, food cultures, and traditions in South Asia Region
Part 2
1 Introduction
2 Diet-related nutrition and health issues in Indian population
	2.1 Introduction
	2.2 Historical overview
	2.3 Dietary intake and nutritional and health status of pregnant women
	2.4 Dietary adequacy of under five children and adults
	2.5 Undernutrition
	2.6 Micronutrient deficiencies
	2.7 Undernutrition and cognition
	2.8 Overnutrition and allied health ailments
	2.9 Influence of diet and nutrition on the increasing occurrence of disease
		2.9.1 Diabetes mellitus
		2.9.2 Cardiovascular disease
		2.9.3 Diet and hypertension
		2.9.4 Diet and cancer
	2.10 Future outlook
	References
3 Nutritional sufficiency of traditional meal patterns
	3.1 Introduction
		3.1.1 Definition and importance
		3.1.2 Regional variations in Indian traditional meal pattern
	3.2 Historical overview
		3.2.1 Old consumption pattern
		3.2.2 The changing Indian diet with the progression of age
	3.3 Geography and natural agricultural landscape of India
		3.3.1 Cropping system and food grain production
		3.3.2 Shift in food consumption patterns
	3.4 Cultural depiction of food consumption
	3.5 Traditional foods and their composition
		3.5.1 Food groups under Indian traditional meal pattern
		3.5.2 Traditional foods and their composition
		3.5.3 Sufficiency of traditional foods in terms of nutrients
		3.5.4 Benefits of traditional foods for health, social, and economic aspects
	3.6 Future for traditional foods
	References
	Further reading
4 Forest foods for tribals in selected regions of India and their sustainability
	4.1 Introduction
	4.2 Study population and methodology
	4.3 Findings
		4.3.1 Baigas from Chhattisgarh, Central India
		4.3.2 Kurumbas from Nilgiris, Tamil Nadu, South India
		4.3.3 Paudi Bhuyan from Odisha, East India
		4.3.4 Katkaris, dry deciduous forests of Maharashtra, West India
	4.4 Discussion
		4.4.1 Traditional food and nutrition of particularly vulnerable tribal groups
			4.4.1.1 Farming techniques and land use
			4.4.1.2 Eating habits
			4.4.1.3 Cooking techniques
			4.4.1.4 Preservation techniques
			4.4.1.5 Game meat and fish
		4.4.2 Modern transition in food and culture
		4.4.3 Future of traditional food for tribal communities
	4.5 Conclusion
	References
5 Traditional preserved and fermented foods and their nutritional aspects
	5.1 Introduction
	5.2 Historical overview
	5.3 Culture and traditions
	5.4 Traditional food preservation methods in India
	5.5 Typical foods and food products
	5.6 Future outlook
	References
6 The dietary practices and food-related rituals in Indian tradition and their role in health and nutrition
	6.1 Introduction
	6.2 Dietary practices
		6.2.1 Vegetarianism
		6.2.2 Recognizing food for their health-promoting properties
		6.2.3 Dietary diversification
		6.2.4 Foods in natural form
	6.3 Food consumption patterns
		6.3.1 Dietary patterns
		6.3.2 Food preparation protocols and etiquettes of eating
	6.4 Cultural influences
		6.4.1 Religion
		6.4.2 Philosophy of life
		6.4.3 Harmony with nature
		6.4.4 Concept of sharing and giving
	6.5 Processed foods and tradition—preserving tradition in a modern context
	References
7 Functional foods in Indian tradition and their significance for health
	7.1 Introduction
	7.2 Traditional Indian food patterns
	7.3 Cereals and millets
	7.4 Pulses and legumes
	7.5 Milk and milk products
	7.6 Other foods of animal origin
	7.7 Vegetables and fruits
	7.8 Oilseeds, oils, and fats
	7.9 Spices and condiments
	References
8 Traditional foods, Ayurveda, and diet
	8.1 Introduction about Indian traditional foods and Ayurveda
	8.2 Ayurveda and traditional foods interlink
	8.3 Ayurvedic dietetics
	8.4 Regional diversity and its interlaced traditional roots
	8.5 Historical overview
		8.5.1 Nutritional and dietary intake scenario in ancient India
		8.5.2 Current nutritional and intake scenario
	8.6 Future outlook
	References
9 Foods from the ocean for nutrition, health, and wellness
	9.1 Introduction
	9.2 Indian fish market—production and consumption
	9.3 Fish as healthy food
	9.4 Dietary lipids and disease management
	9.5 Other dietary components and their health significance
	9.6 Nutritional superiority of fish in Indian scenario
	References
Part 3: Food, Nutrition, and Health in Sri Lanka
1 Introduction
2 Traditional and ethnic foods of Sri Lanka—safety aspects
	2.1 Introduction
	2.2 Historical overview, culture, and traditions associated with traditional and ethnic food in Sri Lanka
	2.3 Major traditional and ethnic food categories consumed in Sri Lanka
	2.4 Safety of traditional and ethnic food in Sri Lanka
		2.4.1 Safety of raw materials
		2.4.2 Safety during processing, handling/serving, and storage
		2.4.3 Regulations governing food safety in Sri Lanka
		2.4.4 Strategies to address the food safety issues of traditional and ethnic food
	2.5 Future outlook
	References
3 Traditional functional food of Sri Lanka and their health significance
	3.1 Background of Sri Lanka and its diversity of food
	3.2 Rice
	3.3 Leafy greens
	3.4 Spices
	3.5 Fruits and vegetables
	3.6 Roots and tuber crops
	3.7 Other traditional functional food of Sri Lanka
	3.8 Conclusions
	References
Part 4: Food, Nutrition, and Health in Nepal
1 Introduction
	1.1 Introduction
	1.2 Food habits
	1.3 Categorization of traditional foods
	1.4 Challenges and opportunities
	1.5 Conclusion
2 Traditional fermented food of Nepal and their nutritional and nutraceutical potential
	2.1 Background
	2.2 Geography and the natural landscape
	2.3 History of fermentation and fermented food
	2.4 Ethnicity, origin, and distribution of ethnic groups
	2.5 Food culture and traditions
	2.6 Traditional fermented food and types
	2.7 Cereal, legume-based fermented food products
		2.7.1 Selroti
		2.7.2 Kinema
		2.7.3 Masyaura
	2.8 Nutritive value of cereal and legume-based nonalcoholic fermented products
	2.9 Cereal-based alcoholic fermented beverages
		2.9.1 Jand
	2.10 Nutritive value of cereal-based alcoholic beverages
	2.11 Fruits and vegetable-based fermented food products
		2.11.1 Gundruk
		2.11.2 Sinki and Sinnamani
		2.11.3 Khalpi
		2.11.4 Taama/Mesu
	2.12 Nutritive value of vegetable-based fermented product
	2.13 Milk-based fermented food products
		2.13.1 Dahi
		2.13.2 Mohi, Nauni-gheu, and Gheu
		2.13.3 Chhurpi and Somar
	2.14 Nutritive value of milk-based fermented food
	2.15 Fermented fish products
		2.15.1 Sidra
		2.15.2 Sukako Maachha
		2.15.3 Sukuti
		2.15.4 Masular
	2.16 Nutritive value of fermented fish products
	2.17 Nutraceutical potential and health benefit of traditional fermented food
		2.17.1 Probiotics properties
		2.17.2 Antimicrobial properties
		2.17.3 Antioxidant properties
		2.17.4 Bioactive peptides
		2.17.5 Conjugated linoleic acid
	2.18 Conclusion
	References
	Further reading
3 Health and nutritional aspect of underutilized high-value food grain of high hills and mountains of Nepal
	3.1 Introduction
	3.2 Historical overview
	3.3 Cultural value
	3.4 Value addition on nutrition security
	3.5 Millet (Pennisetum glaucum)
	3.6 Finger millet (Eleusine coracana)
	3.7 Chino (Panicum miliaceum)
	3.8 Kaguno (Panicum italicum)
	3.9 Buckwheat (Fagopyrum esculentum)
	3.10 Barley (Hordeum vulgare)
	3.11 Future prospects
	3.12 Conclusion
	References
	Further reading
Part 5: Food, Nutrition, and Health in Bangladesh
1 Introduction
2 Role of traditional foods of Bangladesh in reaching-out of nutrition
	2.1 Introduction
	2.2 Historical overview
	2.3 The agricultural landscape
	2.4 Cultures and tradition
		2.4.1 Biju – the tribal traditions of essence and harmony
		2.4.2 Pohela Baishakh – a national celebration for the Bengali New Year
		2.4.3 Roja (fasting) – the Ramadan
		2.4.4 Food customs at religious festivals
		2.4.5 Wedding ceremony
	2.5 Regional dishes
	2.6 Seasonal foods
		2.6.1 Summer season
		2.6.2 Rainy season
		2.6.3 Winter season
	2.7 Nutrients and benefits of typical foods and food products
	2.8 Future outlooks
	2.9 Conclusion
	References
3 Nutritional and health issues in Bangladesh and solutions through traditional foods
	3.1 Introduction
	3.2 Nutritional and health status in Bangladesh
	3.3 Malnutrition
	3.4 Traditional beliefs and practices: food and health
		3.4.1 Food taboos versus food allergy
		3.4.2 Traditional wisdom: Khanar Bachan
		3.4.3 Common food items of traditional beliefs
	3.5 National guidelines for food intake
		3.5.1 Proportion of food in a healthy diet
		3.5.2 Food guide pyramid
		3.5.3 Physical exercise
	3.6 Solutions through traditional foods
	3.7 Future outlooks
	3.8 Conclusion
	References
Part 6: Food, Nutrition, and Health in Pakistan
1 Introduction
	1.1 Introduction
2 Food, nutrition, and health issues in Pakistan
	2.1 Introduction
	2.2 Maternal nutrient status in Pakistan
	2.3 Nutritional programs in Pakistan
	References
Part 7: Food, Nutrition, and Health in Iran
1 Introduction
2 Traditional food and practices for health: Iranian dairy foods
	2.1 Introduction
	2.2 The importance of lactic acid bacteria in Iranian traditional dairy foods
		2.2.1 Lactic acid bacteria in raw milk
	2.3 Sour buttermilk
	2.4 Kashk
	2.5 Kashk-e Zard and Tarkhineh
	2.6 Iranian traditional cheese types
		2.6.1 Pot cheese
		2.6.2 Siahmazgi cheese
		2.6.3 Lighvan cheese
	2.7 Conclusion and future perspectives
	References
Part 8: Common Regulatory and Safety Issue and Future Outlook for South Asia Region
1 Lifecycle stages for food safety of traditional foods
	1.1 Introduction
	1.2 Food safety concerns
		1.2.1 Food safety frameworks
	1.3 Why food safety
		1.3.1 Regulatory mechanisms
		1.3.2 Nonregulatory mechanism
	1.4 Lifecycle of food safety
	1.5 Building stakeholder capacities
		1.5.1 Institutional capacity
		1.5.2 Producer capacity
		1.5.3 Consumer capacity
	1.6 Robust approach to food safety
	References
2 Regulations for manufacturing traditional foods—global and regional challenges
	2.1 Descriptors and the definition of traditional foods and ethnic foods
	2.2 Categorization and classification of traditional food
		2.2.1 Based on primary food
		2.2.2 Based on process technology
		2.2.3 Based on prepared food forms
		2.2.4 Emerging forms
	2.3 Trends in the last few decades
	2.4 Basic regulations that apply to traditional food during manufacture, packing, and distribution
	2.5 Proprietary foods
	2.6 International standards: Codex
	2.7 Labeling
	2.8 Good manufacturing practice aspects during manufacture
	2.9 Traditional food for infants, children, and geriatrics
	2.10 Developing scenario
	Acknowledgments
	References
3 Marketing of traditional and functional foods for reach-out of nutrition
	3.1 Introduction
	3.2 South Asian overview
	3.3 Traditional food and nutrients
	3.4 Status of nutrition of South Asian countries and health issues
	3.5 Marketing issues
		3.5.1 Demographic, health, and food variables
		3.5.2 Regulatory and other food policies for marketing and promotions
		3.5.3 Proposal promise and credibility of marketing
	3.6 Marketing challenges in traditional foods
		3.6.1 Knowledge and use of traditional foods in modern society
		3.6.2 Trust and evidence of the perceived quality of traditional and functional foods
		3.6.3 The challenge of food safety
		3.6.4 The research and development with the adaptation of technology
		3.6.5 The challenge of communicating the holistic nature of traditional food
		3.6.6 Personalized nutrition
		3.6.7 Regulatory in terms of products, labels, claims, and promotions
	3.7 The marketing platform for traditional foods
	3.8 Commercial marketing models
	References
Index
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