Nutritional and Health Aspects of Food in South Asian Countries

Part 1 History of Traditional foods In South Asia
1. Eating habits, food cultures and traditions in South Asia Region

Part 2 Food, Nutrition and Health in India
2. Introduction
3. Diet related nutrition and health issues in Indian population
4. Nutritional sufficiency of traditional meal patterns
5. Forest foods for tribals in selected regions of India and their sustainability
6. Traditional preserved and fermented foods and their nutritional aspects
7. The dietary practices and food related rituals in Indian tradition and their role in health and nutrition
8. Functional foods in Indian tradition and their significance for health
9. Traditional Foods, Ayurveda and Diet
10. Foods from the ocean for nutrition, health and wellness

Part 3 Food, Nutrition and Health in Sri Lanka
11. Introduction
12. Traditional and ethnic foods of Sri Lanka - Safety aspectS
13. Traditional functional food of Sri Lanka and their health significance

Part 4 Food, Nutrition and Health in Nepal
14. Introduction
15. Traditional fermented food of Nepal and their nutritional and nutraceutical potential
16. Health and nutritional aspect of under-utilized high value food grain of high hills and mountains of Nepa

Part 5 Food, Nutrition and Health in Bangladesh
17. Introduction
18. Role of traditional foods of Bangladesh in reaching-out of nutrition
19. Nutritional and health issues in Bangladesh and solutions through traditional foods

Part 6 Food, Nutrition and Health in Pakistan
20. Introduction
21. Food, nutrition and health issues in Pakistan

Part 7 Food, Nutrition and Health in Iran
22. Introduction
23. Traditional food and practices for health: Iranian dairy Foods

Part 8 Common Regulatory and Safety issue and Future outlook for South Asia Region
24. Lifecycle stages of food safety of traditional foods
25. Regulations for manufacturing traditional foods - Global and Regional Challenges
26. Marketing of traditional and functional foods for reach-out of nutrition

Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use, origin, composition, preparation, ingredient composition, nutritional aspects, and the effects on the health of various foods and food products in each of these countries from the perspective of their Traditional and Ethnic Foods. In addition, the book presents local and international regulations and provides suggestions on how to harmonize regulations and traditional practices to promote safety and global availability of these foods.

• Analyzes nutritional and health claims related to South Asian foods
• Explores both scientific and anecdotal diet-based health claims
• Examines how these traditional foods can be viewed from regulatory requirements and how to address any noncompliance in dynamics or regulations
• Reviews the influence of historical eating habits on today’s diets and its combinatorial effect for health and wellness

Researchers, professionals (including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers), educators, and students