Emerging Solutions in Sustainable Food and Nutrition Security

ISBN-13: 9783031409073 / Angielski / Twarda / 2023

Opis

Given the uncertainties in future food and nutrition security due to climate change compounded with an increasing global population, sustainable development is essential for the survival of much of the world's population. Besides the conceptual evolution of food and nutrition security, exploration of new scientific areas aids in reshaping our knowledge of nutritional requirements, and innovation of novel technologies can be utilized to tackle production and security issues in sustainable ways.  

Emerging Solutions in Sustainable Food and Nutrition Security provides comprehensive and up-to-date coverage of the current problems and issues, emerging ideas, and pragmatic solutions in sustainable nutrition. The book is designed to promote an understanding of the fundamentals and changing landscapes of food systems, nutrition, and environmental sustainability. Emerging issues such as the growing importance of traditional foods in improving nutrition security, the exploration of biodiversity to promote food diversity, the sustainable management of current agroecosystems, the progress made in utilizing biotechnology to enhance crop production, the utilization of bio-fortification and food fortification as means of nutritional management, the latest research advancements in mineral research, and the functional foods are comprehensively addressed.

For researchers seeking a deeper insight into sustainable nutrition security and the current technical developments, these chapters cover current technologies across the four pillars of food security, food availability, food accessibility, food utilization, and food stability, and provide a platform for critical scientific thinking in the field of food security, safety, and environmental sustainability in conjunction with Sustainable Development Goals such as Zero Hunger and Climate Action.

Spis treści

 

 

Chapter 1: Brief account on the history and conceptual evolution of nutrition security: Past, Present and Future

Sampat Ghosh, Chuleui Jung, Victor Benno Meyer-Rochow

1.1. Introduction

1.2. Brief history of the development of knowledge about nutrients

1.3. Conceptual evolution, current issues and 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

Victor Benno Meyer-Rochow

2.1.Introduction

2.2.Factors Involved for a Food to Become Labelled “Traditional”

2.3.Conclusion

Reference

 

Chapter 3: Traditional foods and associated Indigenous Knowledge Systems and its role in nutrition security in Mongolia

Khajidmaa Bat-Amgalan, Khishigmaa Batjargal, Amartuvshin Tsedendamba

3.1. Introduction

3.2. Mongolian traditional foods and drinks and their origin and development

3.3. Traditional foods and drinks and safety

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

Séverin Tchibozo

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

4.5. Conclusion

References

 

Chapter 5: The decline of Agrobiodiversity: the process of crop improvement, consequent homogenization, and aftermath

Avik Ray

5.1. Introduction

5.2. The global agrarian change

5.3. The Indian context of agrarian change and the saga of crop improvement

5.4. Unwarranted impacts of biofortified crops on Agrobiodiversity

5.5. Drivers of change in agrobiodiversity: Yield enhancement and others

5.6. Implications on food security

5.7. Conclusion

References

 

Chapter 6: Aquaculture: Contributions to Global Food Security

Seeta Dewali, Netrapal Sharma, Deepak Melkani, Mansi Arya, Neha Kathayat, Amrita Kumari Panda   and Satpal Singh Bisht

6.1. Introduction

6.2. Importance of fisheries and aquaculture to world food security in the past, present, and future

6.3. Aquaculture needs genetic modification to meet future demand for animal protein

6.4. Interventions for improving the productivity and environmental performance of global aquaculture for future food security

6.5. Nanotechnology: a tool for future aquaculture technology for food security

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

Abhishek Raj, Manoj Kumar Jhariya

7.1. Introduction

7.2. Carbon sequestration: Global overview and 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

7.8. Carbon footprint of agriculture versus fruits and vegetable 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 and 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 towards 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 and 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

Sunil Aryal, Lok Nath Aryal

8.1. Introduction

8.2. Pesticide consumption

8.3. Problems and effects of pesticide residues

8.4. Techniques in pesticide residue analysis

8.5. Mitigation of problems associated with pesticide residue analysis

8.6. Conclusion

References

 

 

Part III: Biotechnological Advancement and Sustainable Nutrition Security

 

Chapter 9: Plant breeding strategies and methods for Food Security: Review on the Technology

Bal Krishna Joshi, Hari Kumar Shrestha, Dipendra Kumar Ayer

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

9.6. Current challenges and prospects

9.7. Conclusion

References

 

Chapter 10: Crop Breeding and Biotechnological Advances towards Nutrition and Environment Security

Bal Krishna Joshi, Hari Kumar Shrestha, Dipendra Kumar Ayer

10.1. Introduction

10.2. Breeding for nutrition security and human health

10.3. Breeding for environmental security

10.4. Breeding constraints and limitations

10.5. Conclusion

References

 

 

Part IV: Micronutrient Concern

 

Chapter 11: The Micronutrient Zinc in Human Health and Disease

Young-Eun Cho, Sang-Hun Choi, In-Sook Kwun

11.1. Introduction

11.2. Characteristics of Zinc

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

11.9. Conclusion

References

 

Chapter 12:

 

 

Part V: Functional Foods

 

Chapter 13: Functional food in promoting health: Global perspective

Muhasina K.M, Puja Ghosh, Rojita Mishra, Neelaxi Pandey, Krishna Veni Nagappan, B. Duraiswamy, And Dhanabal Palaniswamy

13.1. Introduction

13.2. Examples of functional foods in oir daily life

13.3. Global perspective on functional foods

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

13.7. Future prospects and Conclusion

References

 

Chapter 14: Medicinal properties of traditional foods and associated indigenous knowledge system: A case study of the Himalayan region, India

Khemkaran Ahiwar, Junaid Khan

14.1. Introduction

14.2. Bhotiyas in the Central Himalayan region of India: present study area

14.3. Traditional foods and medicines of plant origin used by Bhotiyas

14.4. Gastronomy and health benefits of Himalayan ethnic foods

14.5. Conclusion

References

 

Chapter 15: Ayurveda and Traditional foods to supplement nutrition in India

Puja Ghosh, Muhasina KM, Neelaxi Pandey, Justin Antony, Satpal Singh Bisht, Duraiswamy Basavan,  Dhanabal Palaniswamy

15.1. Introduction

15.2. Traditional food knowledge system- approaches towards combating nutritional insecurity

15.3. Ayurveda: the Indian philosophy behind balanced diet

15.4. Traditional food and knowledge system in the treatment of various diseases

15.5. Health-promoting factors and nutrition security

15.6. Future prospective and Conclusion

15.7. Acknowledgment

References

 

O autorze

Dr. Sampat Ghosh is a Research Professor at the Agriculture Science and Technology Research Institute of Andong National University in the Republic of Korea 

Dr. Amrita Kumari Panda is an Assistant Professor in the Department of Biotechnology at Sant Gahira Guru University in Ambikapur, India

Prof. Chuleui Jung is a Professor in the Department of Plant Medicals at Andong National University in Andong, Republic of Korea 

Prof. Satpal Singh Bisht is a Professor in the Department of Zoology at Kumaun University in Uttarakhand, India