Nutritional and Health Aspects of Food in Oceania

Texte du rabat

Nutritional and Health Aspects of Traditional and Ethnic Foods: Oceania provides an analysis of traditional and ethnic foods from Australia, New Zealand, Fiji, Papua New Guinea, Tonga, Hawaii, Samoa, Tuvalu, Solomon Islands and New Caledonia. The book addresses history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations, while also providing suggestions on how to harmonize these regulations to promote global availability of these foods.

Contenu

1 Introduction Australia 2 Evolving food choices of Young Australian Adolescent whose Parents came from different cultural background 3 History of Australian Food 4 Australian Aboriginal Food (Bush foods) 5 Cultural Dimensions of Diabetes Management: Overview of Asian Immigrants in Australia 6 Traditional and ethnic foods of South Asia among South Asian immigrants New Zealand 7 Traditional foods of Maori- preparation and preservation methods 8 Nutrition and well-being of Maori people Fiji 9 The Indigenous Fijian Food System: Pre-colonisation 10 Food, Nutrition & Health in Fiji: Post colonisation Papua New Guinea 11 Food, Nutrition & Health in PNG Tonga 12 Food security and nutrition in Tonga Hawaii 13 Traditional Food Systems, Nutrition and Health of K naka iwi Samoa, Tonga, Tuvalu, Solomon Islands, and Fiji 14 Stuck in Transition: Paradigm shift between culture-food-health in Pacific Island Countries Samoa 15 Local Food, Financial Prosperity and Health in Samoa Vanuatu 16 Food Security: Resilience and Vulnerability in Vanuatu Solomon Island 17 Food, Nutrition & Health of Solomon islander: Post-colonisation 18 Diet and Social Status in the Solomon Islands New Caledonia 19 Food culture in New Caledonia Country overlapping 20 Acculturation, ethnic consumers, and food consumption patterns in Oceania countries 21 Bioactivity, Benefits and Safety of Traditional and Ethnic Foods: Australia and NZ perspective 22 Food legislation in Australia-New Zealand Food Safety and regulations: Overlapping and country-specific 23 Organic foods market in Australia-New Zealand 24 Australia/New Zealand ethnic food practises and future sustainable food production 25 Kava-based foods: Clinical and Nutritional perspective: Promises and Challenges 26 Marketing tools to enhance consumer acceptability of traditional ethnic food 27 Dietary diversity on obesity development in Asia Oceania 28 Oceania region food, health and nutrition future outlook 29 Food Tourism in Oceania 30 Taro cultivation: A core contribution of the centre for pacific crops and trees 31 Study of Food Production in Remote Oceania