Food And Nutrition In Fiji Food Production Composition And Intake
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Food and Nutrition in Fiji: Food production, composition, and intake by A. A. J. Jansen,Susan Parkinson,A. F. S. Robertson Pdf
This two volume set is devoted to a historical review of Fiji's food resources, past and present, and the approach to nutrition-related diseases and their prevention.
The agriculture-nutrition-income nexus in Fiji by Lako, J.,Francis, J.,Dietershagen, J. Pdf
Agriculture in Fiji contributes 9% of gross domestic product and absorbs 40% of the labour force. Over 70% of the population is engaged in subsistence and semi subsistence agriculture. Insufficient production capacity, inconsistent quality and limited knowledge of the nutrient and health benefits make local fruits, root crops, seafood and vegetables uncompetitive. Numerous policies, programmes and organisations shape the agriculture-nutrition-income agenda but with mixed results and very limited impact.
United Nations Economic and Social Commission for Asia and the Pacific
Author : United Nations Economic and Social Commission for Asia and the Pacific Publisher : United Nations Page : 158 pages File Size : 47,7 Mb Release : 2017-12-04 Category : Political Science ISBN : 9789213628546
Asia-Pacific Development Journal, Vol. 24, No.1, June 2017 by United Nations Economic and Social Commission for Asia and the Pacific Pdf
This journal’s objective is to provide a platform for the exchange of knowledge, experience, ideas, information and data on all aspects of economic and social development issues and concerns facing the region and aims to stimulate policy debate and assist in the formulation of policy. The development experience in the Asian and the Pacific region has stood out as an extraordinary example of what can be achieved when policymakers, experts, scholars and people at large harness their creativity, knowledge and foresight. The Journal provides a scholarly means for bringing together research work by eminent social scientists and development practitioners from the region and beyond for use by a variety of stakeholders. It aims to stimulate policy debate and assist in the formulation of policy in the region.
Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive compounds, dried fruits are convenient for healthy eating and can bridge the gap between recommended intake of fruits and actual consumption. Dried fruits are nutritionally equivalent to fresh fruits, in smaller serving sizes, in the current dietary recommendations of various countries. Scientific evidence suggests that individuals who regularly consume generous amounts of dried fruits have lower rates of cardiovascular disease, obesity, various types of cancer, type-2 diabetes, and other chronic diseases. Dried fruits also have the advantage of being easy to store and distribute, available around the year, readily incorporated into other foods and recipes, and present a healthy alternative to salty or sugary snacks. Dried Fruits: Phytochemicals and Health Effects is divided into three sections preceded by introductory chapters that provide an overview of dried fruits (their composition, phytochemicals and health applications) as well as the cancer chemopreventive effects of selected dried fruits (amla fruits or Indian gooseberries, avocados, berries, mangoes, mangosteens, persimmons, prunes, raisins, kiwi fruits, and other dried fruits). The first section covers the most popular dried berries (blackberries, blackcurrants, blueberries, cranberries, goji berries, mulberries, raspberries, and strawberries); the second section discusses non-tropical dried fruits (apples, apricots, cherries, citrus fruits, figs, nectarines, peaches, pears, prunes, and raisins); and the final section addresses tropical dried fruits (açai fruits, bananas, dates, guavas, papayas, mangoes, passion fruits, and pineapples). Contributors to this volume are internationally renowned researchers who have provided a comprehensive account of the global perspectives of the issues relating to phytochemicals and health effects of dried fruits. The book will serve as a resource for those interested in the potential application of new developments in dried fruits’ nutraceuticals and functional foods. Biochemists, chemists, food scientists/technologists, nutritionists, and health professionals, from academia, government laboratories, and industry will benefit from this publication. Although this book is intended primarily as a reference book, it also summarises the current state of knowledge in key research areas and contains ideas for future work. In addition, it provides easy to read text suitable for teaching senior undergraduate and post-graduate students.
Cecily A. Dignan,Food and Agriculture Organization of the United Nations
Author : Cecily A. Dignan,Food and Agriculture Organization of the United Nations Publisher : FAO Page : 160 pages File Size : 55,6 Mb Release : 2004 Category : Business & Economics ISBN : UIUC:30112070800609
The Pacific Islands Food Composition Tables by Cecily A. Dignan,Food and Agriculture Organization of the United Nations Pdf
Traditional Pacific Island diets were diverse and nutritionally appropriate. In recent decades Pacific Islanders have experienced many changes in lifestyle and diet. Most of the dietary changes have not been for the better, and have contributed to the burden of malnutrition throughout the Pacific, which manifests itself as undernourishment and vitamin deficiencies, and also overweight and obesity, diabetes and heart disease. The vast natural biodiversity of food plants and animals represent an asset that is sadly neglected. Food composition activities provide a focus on the nutrient content of individual cultivars, wild and cultivated, that will add to the impetus to preserve its rich diversity for the food security of the region. The food composition data presented in this document are fundamental to food trade, agriculture policy development, nutrition education, and setting and achieving nutrition goals and guidelines.
Evidence review for nutrition-relevant pricing policies and complementary measures in Fiji by Food and Agriculture Organization of the United Nations Pdf
The Government of Fiji has identified action on nutrition and on diet-related Non-Communicable Diseases (NCDs) as a policy priority. The population of Fiji is experiencing a triple burden of malnutrition, due to the rapid dietary transition of the past five decades. Consumption of healthy traditional foods such as fish and seafood, staple root crops, coconuts and wild plants has decreased, while consumption of cereals and refined sugar has increased dramatically. The aim of this report is to establish an evidence base for the application of food and beverage taxes and complementary measures to encourage dietary substitution towards healthier, local food products in Fiji.
Adel P. den Hartog,Wija A. van Staveren,Inge D. Brouwer
Author : Adel P. den Hartog,Wija A. van Staveren,Inge D. Brouwer Publisher : BRILL Page : 224 pages File Size : 45,7 Mb Release : 2023-09-04 Category : Social Science ISBN : 9789086866670
Food habits and consumption in developing countries by Adel P. den Hartog,Wija A. van Staveren,Inge D. Brouwer Pdf
During the last decade the food and nutrition situation in developing countries has changed dramatically. For better or worse, urbanization and globalization have altered the diet and nutrition in both rural and urban areas. In many developing countries a persistent level of under nutrition exists both in rural areas and in urban slums due to less access to food needed for an active and healthy life. On the other hand, over-nutrition, or eating too much, has emerged among the middle-income groups. It is essential to have a better understanding of how people deal with their food in developing countries, in order to plan and implement food and nutrition programmes. This manual deals with the process of changing food habits and consumption patterns in developing countries. Nutritional implications, together with practical information is discussed in relationship to conducting field surveys. Part one of the manual provides insight into the dynamics of food habits and consumption and its socio-economic and cultural dimensions. Part two gives practical information on small scale surveys to be carried out within the framework of a nutrition issue; including data collecting on food habits and the measurement of food intake. This manual addresses professionals with practical or academic training and those who are involved in various types of food and nutrition programmes or related activities. It can also be used as a handbook in food and nutrition training courses at higher and at academic level.
Food and Nutrition in Fiji by A. A. J. Jansen,Susan Parkinson,A. F. S. Robertson Pdf
This two volume set is devoted to a historical review of Fiji's food resources, past and present, and the approach to nutrition-related diseases and their prevention.