"Advances in Food and Nutrition Research" recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

*The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scientists *The go-to series since 1948

This book investigates the most effective behavior change communication (BCC) strategies to reach socio-economically vulnerable mothers to promote early initiation of breastfeeding after birth in rural Niger. It thereby goes beyond conventional research frameworks by looking into multifaceted indicators including socio-economic and demographic status of mothers, environmental health, family and community based social network and typology of field activities. The book analyses demographic indicators by using field based pragmatic perspectives to scrutinise what the numbers tell in the local context. It also analyses a unique dataset of non-health related indicators such as income poverty to measure socio-economic vulnerability of mothers, involvement of and interactions with other family and community actors in child healthcare in addition to conventional socio-economic, demographic and health seeking behavioural indicators. The book draws policy and strategy recommendations based on the thorough analysis of each risk and protective factor for breastfeeding after birth to redirect technical and financial investment towards its most effective use for the optimal coverage of populations deprived from access to basic health and social services. As such this book is a very valuable read to researchers, public health and nutrition experts and decision makers in child health.

This book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts. The first half of the book focuses on popular vegetables, and describes how higher vegetable consumption reduces the risk of diseases ranging from diabetes to osteoporosis, diseases of the gastrointestinal tract, cardiovascular diseases, autoimmune diseases and cancer. The book also includes an interesting section on the antioxidant potential of mushrooms. In turn, the second half discusses the nutritional value of various nuts. Nuts are nutrient-dense foods with complex matrices rich in unsaturated fats, high-quality protein, fiber, minerals, tocopherols, phytosterols and phenolics. The respective chapters illustrate how the consumption of nuts could ward off chronic diseases like hypertension, cancer, inflammation, oxidative stress, high blood pressure, coronary heart disease etc. In order to effectively promote vegetable and nut consumption, it is necessary to know and understand the nutritional and nutraceutical profiles of vegetables & nuts. Given its scope, the book will be of interest to students, researchers, food scientists, olericulturists, dietitians and agricultural scientists alike. Those working in the vegetable and nut processing industries, horticultural departments and other agricultural departments will also find the comprehensive information relevant to their work.

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics).

By the 500,000-copy bestselling author of The Obesity Code. Recipes to revolutionalise the way you cook, eat, and live. In The Obesity Code, Dr Jason Fung introduced the idea that obesity is caused by our hormones, specifically insulin, and offered practical, easy-to-follow advice on how to lose weight for good. Now, The Obesity Code Cookbook makes it easier than ever to follow his methods. Over 90 mouth-watering recipes - from slow-roasted pork shoulder to chia pudding and almond cake - showcase healthy fats, nutrient-dense foods, and low or no carbs, with diet plans to help balance your nutrition and energy requirements with your long-term health objectives. The Obesity Code Cookbook is an indispensable tool for home cooks looking to lower insulin, lose weight, or simply lead a healthy, longer life.