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Books > Medicine > General issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition
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Animal Sourced Foods for Developing Economies - Preservation, Nutrition, and Safety (Paperback)
Loot Price: R1,563
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Animal Sourced Foods for Developing Economies - Preservation, Nutrition, and Safety (Paperback)
Series: World Food Preservation Center Book Series
Expected to ship within 12 - 17 working days
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Animal products are good source of disposable income for many small
farmers in developing countries. In fact, livestock are often the
most important cash crop in many small holder mixed farming
systems. Livestock ownership currently supports and sustains the
livelihoods of rural poor, who depend partially or fully on
livestock for their income and/or subsistence. Human population
growth, increasing urbanization and rising incomes are predicted to
double the demand for, and production of, livestock products in the
developing countries over the next twenty years. The future holds
great opportunities for animal production in developing countries.
Animal Sourced Foods for Developing Economies addresses five major
issues: 1) Food safety and nutritional status in developing world;
2) the contribution of animal origin foods in human health; 3)
Production processes of animal foods along with their preservation
strategies; 4) functional outcomes of animal derived foods; and
finally, 5) strategies, issues and polices to promote animal origin
food consumption. Animal sourced food contain high biological value
protein and important micronutrients required for optimal body
functioning but are regarded as sources of fat that contribute to
the intake of total and saturated fatty acids in diet. The quality
of protein source has a direct influence on protein digestibility,
as a greater proportion of higher quality proteins is absorbed and
becomes available for bodily functions. Animal foods has high
quantity and quality of protein that includes a full complement of
the essential amino acids in the right proportion. Land
availability limits the expansion of livestock numbers in extensive
production systems in most regions, and the bulk of the increase in
livestock production will come from increased productivity through
intensification and a wider adoption of existing and new production
and marketing technologies. The significant changes in the global
consumption and demand for animal source foods, along with
increasing pressures on resources, are having some important
implications for the principal production systems. In this book,
contributors critically analyze and describe different aspects of
animal's origin foods. Each chapter is dedicated to a specific type
of food from animal source, its nutritional significance,
preservation techniques, processed products, safety and quality
aspects on conceptual framework. Special attention is given to
explain current food safety scenario in developing countries and
contribution of animal derived food in their dietary intake.
Existing challenges regarding production, processing and promotion
of animal's origin foods are also addressed with possible solutions
and strengthening approaches.
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