Nutritional and Health Aspects of Food in South Asian Countries

Download or Read online Nutritional and Health Aspects of Food in South Asian Countries full in PDF, ePub and kindle. This book written by Jamuna Prakash and published by Academic Press which was released on 13 March 2020 with total pages 364. We cannot guarantee that Nutritional and Health Aspects of Food in South Asian Countries book is available in the library, click Get Book button to download or read online books. Join over 650.000 happy Readers and READ as many books as you like.

Nutritional and Health Aspects of Food in South Asian Countries
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Publisher : Academic Press
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ISBN : 9780128200124
Pages : 364 pages
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Download or Read Online Nutritional and Health Aspects of Food in South Asian Countries in PDF, Epub and Kindle

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

Nutritional and Health Aspects of Food in South Asian Countries

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

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