Evolving dietary preferences, increasing concerns over food security and a growing awareness of the negative impact traditional food production practices have on the environment, have caused a major shift in the food landscape. Health, Nutrition and Sustainability: Exploring Unconventional Food Sources, Volume 1, addresses the surge in interest in exploring unconventional and alternative food sources that can diversify diets and become new sources of sustainable foods. From the underutilized to the lesser known, these foods are prime to improve nutrition and reduce ecological and carbon footprints. Health, Nutrition and Sustainability: Exploring Unconventional Food Sources, Volume 1, introduces readers to untapped food sources such as novel grains and seeds, underutilized fruits and vegetables, rare spices and herbs, edible invasives and edible flowers, and seaweed and microalgae and highlight their bioactive components and nutritional values. Through topics such as waste valorization, precision agriculture, organic farming and climate-smart agriculture strategies, the book also demonstrates how adaptation of underutilized plant foods play a crucial role in meeting global food security while minimizing environmental impact. The authors also navigate the readers through the safety and toxicity of these foods. A complementary volume highlighting the dietary, sensory, and gastronomic applications of unconventional foods and how they can enhance future product development is also available.
1. 14.1 Introduction - p. 311 2. 14.2 Historical context and traditional knowledge of medicinal spices and roots in the Philippines - p. 313 3. 14.3 Botanical sources and geographic distribution of medicinal spices and roots in the Philippines - p. 313 4. 14.4 Chemical composition and bioactive compounds of Philippine medicinal spices and roots - p. 323 5. 14.5 Health benefits and nutritional value of Philippine medicinal spices and roots - p. 337 6. 14.6 Sustainability and conservation issues of Philippine medicinal spices and roots - p. 339 7. 14.7 Challenges and opportunities in the utilization of Philippine medicinal spices and roots - p. 341 8. 14.8 Future perspectives and research directions - p. 342 9. References - p. 343 10. Chapter 15. Rare and unconventional spices and herbs - p. 373 11. Chapter 16. Exopolysaccharide: sustainable future food source - p. 393 12. Chapter 17. Plant Roots as Unconventional Food Source - p. 411 13. Chapter 18. Tiny in size but mighty in protein: potential of insects as protein powerhouse - p. 429 14. Section 4: Entomophagy, microalgae and seaweed - p. S447 15. Chapter 19. Entomophagy and food security: the role of insects in future food systems - p. 449 16. Chapter 20. Microalgae: the nutritional green gold - p. 465 17. Chapter 21. Seaweeds and aquatic delights - p. 485 18. Chapter 22. Marine food source for sustainable future - p. 507 19. Section 5: Waste valorization - p. S523 20. Chapter 23. Plant-based waste as a source of future foods - p. 525 21. Chapter 24. Fish-based waste as a source of future foods - p. 547 22. Chapter 25. Animal waste as a source of future foods - p. 563 23. Chapter 26. Innovative approaches to food waste reduction: technological solutions and initiatives - p. 583 24. Section 6: Sustainable agriculture and future prospects - p. S607 25. Chapter 27. Sustainable agriculture fundamentals - p. 609 26. Chapter 28. Precision agriculture and unconventional food sources - p. 627 27. Chapter 29. Environmental impacts of unconventional food production - p. 649 28. Chapter 30. Role of emerging technologies in agriculture - p. 673 29. Chapter 31. Integrating sustainable practices in climate-smart agriculture and adaptation strategies - p. 695 30. Index - p. 715
Evolving dietary preferences, increasing concerns over food security and a growing awareness of the negative impact traditional food production practices have on the environment, have caused a major shift in the food landscape. Health, Nutrition and Sustainability: Exploring Unconventional Food Sources, Volume 1, addresses the surge in interest in exploring unconventional and alternative food sources that can diversify diets and become new sources of sustainable foods. From the underutilized to the lesser known, these foods are prime to improve nutrition and reduce ecological and carbon footprints. Health, Nutrition and Sustainability: Exploring Unconventional Food Sources, Volume 1, introduces readers to untapped food sources such as novel grains and seeds, underutilized fruits and vegetables, rare spices and herbs, edible invasives and edible flowers, and seaweed and microalgae and highlight their bioactive components and nutritional values. Through topics such as waste valorization, precision agriculture, organic farming and climate-smart agriculture strategies, the book also demonstrates how adaptation of underutilized plant foods play a crucial role in meeting global food security while minimizing environmental impact. The authors also navigate the readers through the safety and toxicity of these foods. A complementary volume highlighting the dietary, sensory, and gastronomic applications of unconventional foods and how they can enhance future product development is also available.
1. 14.1 Introduction - p. 311 2. 14.2 Historical context and traditional knowledge of medicinal spices and roots in the Philippines - p. 313 3. 14.3 Botanical sources and geographic distribution of medicinal spices and roots in the Philippines - p. 313 4. 14.4 Chemical composition and bioactive compounds of Philippine medicinal spices and roots - p. 323 5. 14.5 Health benefits and nutritional value of Philippine medicinal spices and roots - p. 337 6. 14.6 Sustainability and conservation issues of Philippine medicinal spices and roots - p. 339 7. 14.7 Challenges and opportunities in the utilization of Philippine medicinal spices and roots - p. 341 8. 14.8 Future perspectives and research directions - p. 342 9. References - p. 343 10. Chapter 15. Rare and unconventional spices and herbs - p. 373 11. Chapter 16. Exopolysaccharide: sustainable future food source - p. 393 12. Chapter 17. Plant Roots as Unconventional Food Source - p. 411 13. Chapter 18. Tiny in size but mighty in protein: potential of insects as protein powerhouse - p. 429 14. Section 4: Entomophagy, microalgae and seaweed - p. S447 15. Chapter 19. Entomophagy and food security: the role of insects in future food systems - p. 449 16. Chapter 20. Microalgae: the nutritional green gold - p. 465 17. Chapter 21. Seaweeds and aquatic delights - p. 485 18. Chapter 22. Marine food source for sustainable future - p. 507 19. Section 5: Waste valorization - p. S523 20. Chapter 23. Plant-based waste as a source of future foods - p. 525 21. Chapter 24. Fish-based waste as a source of future foods - p. 547 22. Chapter 25. Animal waste as a source of future foods - p. 563 23. Chapter 26. Innovative approaches to food waste reduction: technological solutions and initiatives - p. 583 24. Section 6: Sustainable agriculture and future prospects - p. S607 25. Chapter 27. Sustainable agriculture fundamentals - p. 609 26. Chapter 28. Precision agriculture and unconventional food sources - p. 627 27. Chapter 29. Environmental impacts of unconventional food production - p. 649 28. Chapter 30. Role of emerging technologies in agriculture - p. 673 29. Chapter 31. Integrating sustainable practices in climate-smart agriculture and adaptation strategies - p. 695 30. Index - p. 715
