Reformulation of food and beverage products for healthier diets PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Reformulation of food and beverage products for healthier diets PDF full book. Access full book title Reformulation of food and beverage products for healthier diets by World Health Organization. Download full books in PDF and EPUB format.
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240039910
Category : Medical
Languages : en
Pages : 23
Get Book
Book Description
The policy brief on “Reformulation of food and beverage products for healthier diets” is intended to set out in a readily accessible form the rationale for its area of action, synthesize the existing evidence base, highlight lessons from country experience and summarize available policy guidance. The brief addresses reformulation of highly processed foods and beverages that are energy-dense and nutrient-poor which have become cheaper, intensively marketed and more widely available. Too many people are consuming large amounts of food and beverage products high in energy, unhealthy fats, sugars and salt/sodium. Such products contribute to unhealthy diets and measures are required to eliminate industrially produced trans-fatty acids (TFA) from the food supply and to reduce the energy content per portion as well as lower the levels of saturated fats, sugars and salt/sodium in food. By driving wide-scale reformulation of foods and beverages, governments can help to ensure access to safe, sustainable and healthier diets.
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240039910
Category : Medical
Languages : en
Pages : 23
Get Book
Book Description
The policy brief on “Reformulation of food and beverage products for healthier diets” is intended to set out in a readily accessible form the rationale for its area of action, synthesize the existing evidence base, highlight lessons from country experience and summarize available policy guidance. The brief addresses reformulation of highly processed foods and beverages that are energy-dense and nutrient-poor which have become cheaper, intensively marketed and more widely available. Too many people are consuming large amounts of food and beverage products high in energy, unhealthy fats, sugars and salt/sodium. Such products contribute to unhealthy diets and measures are required to eliminate industrially produced trans-fatty acids (TFA) from the food supply and to reduce the energy content per portion as well as lower the levels of saturated fats, sugars and salt/sodium in food. By driving wide-scale reformulation of foods and beverages, governments can help to ensure access to safe, sustainable and healthier diets.
Author: Vassilios Raikos
Publisher: Springer
ISBN: 9783030236236
Category : Technology & Engineering
Languages : en
Pages : 318
Get Book
Book Description
This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing “waste” (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 925132901X
Category : Political Science
Languages : en
Pages : 320
Get Book
Book Description
Updates for many countries have made it possible to estimate hunger in the world with greater accuracy this year. In particular, newly accessible data enabled the revision of the entire series of undernourishment estimates for China back to 2000, resulting in a substantial downward shift of the series of the number of undernourished in the world. Nevertheless, the revision confirms the trend reported in past editions: the number of people affected by hunger globally has been slowly on the rise since 2014. The report also shows that the burden of malnutrition in all its forms continues to be a challenge. There has been some progress for child stunting, low birthweight and exclusive breastfeeding, but at a pace that is still too slow. Childhood overweight is not improving and adult obesity is on the rise in all regions. The report complements the usual assessment of food security and nutrition with projections of what the world may look like in 2030, if trends of the last decade continue. Projections show that the world is not on track to achieve Zero Hunger by 2030 and, despite some progress, most indicators are also not on track to meet global nutrition targets. The food security and nutritional status of the most vulnerable population groups is likely to deteriorate further due to the health and socio economic impacts of the COVID-19 pandemic. The report puts a spotlight on diet quality as a critical link between food security and nutrition. Meeting SDG 2 targets will only be possible if people have enough food to eat and if what they are eating is nutritious and affordable. The report also introduces new analysis of the cost and affordability of healthy diets around the world, by region and in different development contexts. It presents valuations of the health and climate-change costs associated with current food consumption patterns, as well as the potential cost savings if food consumption patterns were to shift towards healthy diets that include sustainability considerations. The report then concludes with a discussion of the policies and strategies to transform food systems to ensure affordable healthy diets, as part of the required efforts to end both hunger and all forms of malnutrition.
Author: Vassilios Raikos
Publisher: Springer Nature
ISBN: 3030236218
Category : Technology & Engineering
Languages : en
Pages : 318
Get Book
Book Description
This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing “waste” (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.
Author: S. Priyanka
Publisher: Royal Society of Chemistry
ISBN: 1788018583
Category : Science
Languages : en
Pages : 434
Get Book
Book Description
Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the digestive system, techniques used to study food digestibility, the glycemic index and bioavailability of food components for readers from the field of medicine, food scientists, nutritionists and food physicists.
Author: Nick Banatvala
Publisher: Taylor & Francis
ISBN: 1000842525
Category : Health & Fitness
Languages : en
Pages : 390
Get Book
Book Description
Noncommunicable Diseases: A Compendium introduces readers to noncommunicable diseases (NCDs) – what they are, their burden, their determinants and how they can be prevented and controlled. Focusing on cardiovascular disease, diabetes, cancer and chronic respiratory disease and their five shared main risk factors (tobacco use, harmful use of alcohol, unhealthy diet, physical inactivity and air pollution) as defined by the United Nations, this book provides a synopsis of one of the world’s biggest challenges of the 21st century. NCDs prematurely claim the lives of millions of people across the world every year, with untold suffering to hundreds of millions more, trapping many people in poverty and curtailing economic growth and sustainable development. While resources between and within countries largely differ, the key principles of surveillance, prevention and management apply to all countries, as does the need to focus resources on the most cost-effective and affordable interventions and the need for strong political will, sufficient resources, and sustained and broad partnerships. This compendium consists of 59 short and accessible chapters in six sections: (i) describing and measuring the burden and impact of NCDs; (ii) the burden, epidemiology and priority interventions for individual NCDs; (iii) social determinants and risk factors for NCDs and priority interventions; (iv) global policy; (v) cross-cutting issues; and (vi) stakeholder action. Drawing on the expertise of a large and diverse team of internationally renowned policy and academic experts, the book describes the key epidemiologic features of NCDs and evidence-based interventions in a concise manner that will be useful for policymakers across all parts of society, as well as for public health and clinical practitioners.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251372268
Category : Political Science
Languages : en
Pages : 316
Get Book
Book Description
This report provides an update on global progress towards the targets of ending hunger (SDG Target 2.1) and all forms of malnutrition (SDG Target 2.2) and estimates on the number of people who are unable to afford a healthy diet. Since its 2017 edition, this report has repeatedly highlighted that the intensification and interaction of conflict, climate extremes and economic slowdowns and downturns, combined with highly unaffordable nutritious foods and growing inequality, are pushing us off track to meet the SDG 2 targets. However, other important megatrends must also be factored into the analysis to fully understand the challenges and opportunities for meeting the SDG 2 targets. One such megatrend, and the focus of this year’s report, is urbanization. New evidence shows that food purchases in some countries are no longer high only among urban households but also among rural households. Consumption of highly processed foods is also increasing in peri-urban and rural areas of some countries. These changes are affecting people’s food security and nutrition in ways that differ depending on where they live across the rural–urban continuum. This timely and relevant theme is aligned with the United Nations General Assembly-endorsed New Urban Agenda, and the report provides recommendations on the policies, investments and actions needed to address the challenges of agrifood systems transformation under urbanization and to enable opportunities for ensuring access to affordable healthy diets for everyone.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251364990
Category : Political Science
Languages : en
Pages : 260
Get Book
Book Description
This year’s report should dispel any lingering doubts that the world is moving backwards in its efforts to end hunger, food insecurity and malnutrition in all its forms. We are now only eight years away from 2030, but the distance to reach many of the SDG 2 targets is growing wider each year. There are indeed efforts to make progress towards SDG 2, yet they are proving insufficient in the face of a more challenging and uncertain context. The intensification of the major drivers behind recent food insecurity and malnutrition trends (i.e. conflict, climate extremes and economic shocks) combined with the high cost of nutritious foods and growing inequalities will continue to challenge food security and nutrition. This will be the case until agrifood systems are transformed, become more resilient and are delivering lower cost nutritious foods and affordable healthy diets for all, sustainably and inclusively.
Author: Herminia Dominguez
Publisher: Elsevier
ISBN: 0857098683
Category : Technology & Engineering
Languages : en
Pages : 768
Get Book
Book Description
Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae. After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part one explores the structure and occurrence of the major algal components. Chapters discuss the chemical structures of algal polysaccharides, algal lipids, fatty acids and sterols, algal proteins, phlorotannins, and pigments and minor compounds. Part two highlights biological properties of algae and algal components and includes chapters on the antioxidant properties of algal components, anticancer agents derived from marine algae, anti-obesity and anti-diabetic activities of algae, and algae and cardiovascular health. Chapters in part three focus on the extraction of compounds and fractions from algae and cover conventional and alternative technologies for the production of algal polysaccharides. Further chapters discuss enzymatic extraction, subcritical water extraction and supercritical CO2 extraction of bioactives from algae, and ultrasonic- and microwave-assisted extraction and modification of algal components. Finally, chapters in part four explore applications of algae and algal components in foods, functional foods and nutraceuticals including the design of healthier foods and beverages containing whole algae, prebiotic properties of algae and algae-supplemented products, algal hydrocolloids for the production and delivery of probiotic bacteria, and cosmeceuticals from algae. Functional ingredients from algae for foods and nutraceuticals is a comprehensive resource for chemists, chemical engineers and medical researchers with an interest in algae and those in the algaculture, food and nutraceutical industries interested in the commercialisation of products made from algae. Provides an overview of the major compounds in algae, considering both macroalgae (seaweeds) and microalgae Discusses methods for the extraction of bioactives from algae Describes the use of algae and products derived from them in the food and nutraceutical industries
Author: Mauro Serafini
Publisher: Frontiers Media SA
ISBN: 2832531466
Category : Medical
Languages : en
Pages : 123
Get Book
Book Description
