Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health

Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety and toxicology of new food manufacturing. Sections examine commercial labeling and nutritional education, nutrigenomics and public health, as well as coverage of the valorization of waste and byproducts from the food industry. These methods are useful via innovative technology as well as kitchen and food waste. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and post-graduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries. Contains innovative strategies to achieve a healthy diet through the design of new food productsProvides comprehensive information related to agriculture, nutrition, food industry, government and sustainable waste management Explores the ways in which innovative approaches used to valorize and give an added value to agri-food waste and by-products ensure the sustainability of the production processPresents nutritive education about reducing empty calories by lowering consumption of fats, sugars and other high-calorie nutrientsDelineates the roles of food industry and government in shaping the best policies for the general public and the design of new products INDICE: Section I: Introduction 1. Nutrition, Public Health and Sustainability. An overall overview of the current challenges and future perspectives 2. Strategies to achieve a healthy diet (Consumption of fruits and vegetables; Bioactive compounds and health) Section II. Reduction of caloric intake 3. Strategies to reduce fat consumption 4. Reduction of trans fat and saturated fatty acids 5. Sugar reduction Section III. Salt reduction and development of new foods 6. Current and future strategies to reduce salt consumption 7. New Foods: Manufacturing, Safety and Toxicology Section IV. Labelling, nutritional education and new strategies  8. Labelling and nutritional education 9. Nutrigenomics and Public Health 10. Nutrition, Public Health Politics and Dietary Tools Section V. Sustainability and Public Health: Use of waste and by-products 11. Valorisation of waste and by-products from the food industry through the use of innovative technologies 12. Kitchen and food waste

• ISBN: 978-0-12-817226-1
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 336
• Fecha Publicación: 01/03/2020
• Nº Volúmenes: 1
• Idioma: Inglés