Given the uncertainties in future food and nutrition security due to climate change compounded with an increasing global population, sustainable development is essential for the survival of much of the world's population. Besides the conceptual evolution of food and nutrition security, exploration of new scientific areas aids in reshaping our knowledge of nutritional requirements, and innovation of novel technologies can be utilized to tackle production and security issues in sustainable ways.
Emerging Solutions in Sustainable Food and Nutrition Security provides comprehensive and up-to-date coverage of the current problems and issues, emerging ideas, and pragmatic solutions in sustainable nutrition. The book is designed to promote an understanding of the fundamentals and changing landscapes of food systems, nutrition , and environmental sustainability. Emerging issues such as the growing importance of traditional foods in improving nutrition security, the exploration of biodiversity to promote food diversity, the sustainable management of current agroecosystems, the progress made in utilizing biotechnology to enhance crop production, the utilization of bio-fortification and food fortification as means of nutritional management, the latest research advancements in mineral research, and the functional foods are comprehensively addressed.
For researchers seeking a deeper insight into sustainable nutrition security and the current technical developments, these chapters cover current technologies across the four pillars of food security, food availability, food accessibility, food utilization , and food stability, and provide a platform for critical scientific thinking in the field of food security, safety , and environmental sustainability in conjunction with Sustainable Development Goals such as Zero Hunger and Climate Action.

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Preface
Contents
Chapter 1: Brief Account on the History and Conceptual Evolution of Nutrition Security: Past, Present and Future
1.1 Introduction
1.2 Brief History of the Development of Knowledge About Nutrients
1.2.1 Protein and Amino Acids
1.2.2 Fat and Fatty Acids
1.2.3 Vitamins
1.3 Conceptual Evolution, Current Issues and Challenges
1.3.1 Food Security to Nutrition and Environment Security
1.3.2 Traditional Foods and Dietary Diversity Is Essential to Achieve Nutrition Security
1.3.3 Food Fortification and Bio-fortification as a Tool to Manage the Hidden Hunger
1.3.4 Ultra-processed Foods (UPF) Increases Health
1.3.5 Consumer Awareness, Policies as Drivers of Food Quality, Functional Food (Nutraceuticals) and Environment Security
1.3.6 Current Stand on Food and Nutrition Security and Future Challenges
1.4 Conclusion
References
Part I: Traditional Foods and Biodiversity to Achieve Nutrition Security
Chapter 2: Traditional Foods and Foods with a Tradition: It’s Not the Same
2.1 Introduction
2.1.1 Background
2.1.2 Hamburgers, Apple Pies and Roast Turkey
2.1.3 Is “Ackee and Saltfish” a Traditional Food?
2.1.4 The Scottish “Haggis” and the “Bule-Bulak Oying” of the Adi People
2.1.5 Historically Traditional: Foods with a Tradition and Traditional Foods Are Not the Same
2.2 Factors Involved for a Food to Become Labelled “Traditional”
2.2.1 Availability (Geographic Location and Region)
2.2.2 Availability (The Role of the Seasons and the Weather)
2.2.3 History, i.e., How Long a Food Has Been Used by a Tribe, Community, or Ethnic Group
2.2.4 Social Status, Religion, Beliefs, and Special Days
2.2.5 Connections to Commemorative Family Events (Weddings, Pregnancies, Births, Deaths, etc.)
2.2.6 Health, the Food’s Nutritional Value and Its Effect on the Environment
2.2.7 Appeal of the Food, e.g., Visual Appearance and Odour
2.2.8 Afterthought: Traditional Foods and Drinks as a Result of Chance
2.3 Conclusion
References
Chapter 3: Traditional Foods and Associated Indigenous Knowledge Systems and Its Role in Nutrition Security in Mongolia
3.1 Introduction
3.2 Mongolian Traditional Foods and Drinks and Their Origin and Development
3.2.1 Foods During Paleolithic Period
3.2.2 Mesolithic and Neolithic Period
3.2.3 Bronze and Iron Age
3.2.4 Period of Ancient States in Mongolia
3.2.5 Period of the Mongol Empire
3.2.6 Period of Manchurian Rule
3.2.7 Period of Modern Food Production
3.3 Traditional Foods and Drinks and Their Safety
3.3.1 Mongolian Traditional Dairy Products
3.3.1.1 Fat Type Product
3.3.1.2 Protein Type Products
3.3.1.3 Fermented Milk Product
3.3.2 Mongolian Traditional Meat Food
3.3.2.1 Thermally Processed Meat Products
3.3.3 Mongolian Ancient Meat Feast
3.3.3.1 Meat Food with Extended Shelf Life
3.3.4 Plant-Based Foods
3.4 Conventional Packaging
3.5 Conclusion
References
Chapter 4: Current Status of Edible Insects in the Context of Dietary Transition in Western French Africa: A Case Study from Benin
4.1 Introduction
4.2 Overview of Entomophagy in Africa with Special Emphasis on Benin
4.3 Nutritional Potential of Edible Insects in the Context of Africa
4.4 Past and Present in Benin
4.4.1 Benin Has Several Awards About Edible Insects
4.4.2 The Past and Present Project
4.5 Conclusion
References
Chapter 5: The Decline of Agrobiodiversity: Process of Crop Improvement, Consequent Homogenization, and Impacts
5.1 Introduction
5.2 The Global Agrarian Change
5.3 The Indian Context of Agrarian Change and the Saga of Crop Improvement
5.3.1 Replacement of Traditional Varieties or Landraces – the Role of the Green Revolution
5.3.2 The Emergence of Hybrids
5.3.3 Introduction and Dominance of Mega-Varieties
5.3.4 Not So Mega-Varieties but Few Popular Cultivars with a Large Share of Acreage
5.3.5 Changing Cropping Pattern
5.3.6 Promotion of Cultivars with Specific Qualities
5.4 Unwarranted Impacts of Biofortified Crops on Agrobiodiversity
5.5 Drivers of Change in Agrobiodiversity: Yield Enhancement and Others
5.6 Implications for Food Security
5.6.1 Disease /Pest Susceptibility
5.6.2 Gradual and Inevitable Changes in Food and Nutrition
5.6.3 Seed Politics and Growing Corporate Power in Agriculture
5.6.4 Loss of Cultural Diversity of Food
5.7 Conclusion
References
Chapter 6: Aquaculture: Contributions to Global Food Security
6.1 Introduction
6.2 Current Global Status of Aquaculture and Fisheries
6.2.1 Global Fish Production
6.2.2 Livelihood in Fisheries and Aquaculture
6.2.3 Shellfish Production as a Possible Future Food
6.2.4 Tolerance of Biotic and Abiotic Stressors
6.3 Aquaculture Needs Genetic Modification to Meet Future Demands for Animal Proteins
6.4 Interventions for Improving the Productivity and Environmental Performance of Global Aquaculture for Future Food Security
6.4.1 Environmental Sustainability
6.4.2 Species Selection
6.4.3 Genetic Improvements
6.4.4 Farm Technologies and Practices
6.4.5 Disease Control
6.4.6 Feed
6.4.7 Regulations and Trade
6.4.8 Financial Tools
6.5 Nanotechnology: A Tool for Future Aquaculture Technology
6.6 Conclusion
References
Part II: Environmental Concern and Food Safety
Chapter 7: Carbon Sequestration in Agroforestry and Horticulture Based Farming Systems: Mitigating Climate Change and Advancing Food and Nutrition Security
7.1 Introduction
7.2 Carbon Sequestration: Global Overviews & Historical Development
7.3 Agroforestry System and Horticulture Based Farming Systems (HFS): An Ecological Perspective
7.4 Agroforestry Systems in the Tropics of Developed and Developing Countries
7.5 Carbon Sequestration Potential in Different Agroforestry Models
7.6 Soil Carbon Sequestration in Agroforestry Systems: A Global Scenario
7.7 Horticulture Based Farming Systems (HFS) in the Tropics
7.7.1 Agrihorticulture (Crops + Fruit Trees)
7.7.2 Hortipastoral (Fruit Trees + Pasture/Animals)
7.7.3 Agrihortisilviculture (Crops + Fruit Trees + Tree Other Than Fruits)
7.8 Carbon Footprint of Agriculture Versus Fruits and Vegetables Crops
7.9 Carbon Sequestration Potential in Horticulture Based Farming Systems/Fruit Based Agroforestry Systems
7.10 Soil Carbon Sequestration in Horticulture Based Farming Systems (HBFs)
7.11 Soil Organic Carbon (SOC) & Soil Fertility in Horticulture and Other Farming System
7.12 Carbon Sequestration and Nutrient Sink/Input in AFs and HBFs
7.13 Carbon Sequestration and Rhizosphere Biology in AFS and HBFS
7.14 Carbon Sequestration in Relation to Climate Change and Food Security
7.15 Agroforestry and Horticulture Role in Food and Nutritional Security Under Changing Climate
7.16 Management Aspects for Improving Carbon Sequestration
7.17 Critical Research Needs for Enhancing Carbon Sequestration in AFS & HBFS
7.18 Policy and Legal Framework
7.19 Conclusion
7.20 Future Thrust
References
Chapter 8: Pesticide Residue and Food Safety: Retrospection and Prospects
8.1 Introduction
8.2 Pesticide Consumption
8.3 Problems and Effects of Pesticide Residues
8.3.1 Effect on Non-target Animals
8.3.2 Bioaccumulation and Bio-magnification
8.3.3 Pesticide Residue in Agriculture Products and Food
8.3.4 Pesticide Residue Problem in Trade
8.3.5 Human Health Risks Associated with Pesticide Exposure
8.4 Techniques in Pesticide Residue Analysis
8.5 Mitigation of Problems Associated with Pesticide Residue Analysis
8.5.1 Rules and Regulations on Pesticide Residues Mitigation
8.5.1.1 Global and FAO
8.5.1.2 EU and US
8.5.1.3 South Asia
8.5.1.4 Other Asian Countries
8.5.2 Policy-Related Reform on Residue Mitigation
8.5.3 Good Agricultural Practices (GAP)
8.5.4 Reduction in the Use of Pesticides in Crop Production
8.5.5 Public Awareness Programs
8.5.6 Residual Detoxification by Transformation
8.5.7 Reduction in the Pesticide Exposure
8.5.8 Product Inspection and Traceability
8.6 Conclusion
References
Part III: Biotechnological Advancement and Sustainable Food and Nutrition Security
Chapter 9: Plant Breeding Strategies and Methods for Food Security: Review on the Technology
9.1 Introduction
9.2 Crop Biodiversity and Technological Advances
9.3 Crop Improvement Strategies and Methods
9.4 Biotechnological Advances
9.5 Breeding for Food Security
9.5.1 Role of Plant Breeding for Enhancing Crop Productivity
9.5.2 Role of Biotech in Improvement of Crops for Food Security
9.5.2.1 Breeding Crops Using Plant Transformation for Food Security
9.5.2.2 Breeding Crops Using Next-Generation Sequencing for Food Security
9.5.2.3 Breeding Crops Using Omics Technologies for Food Security
9.5.2.4 Breeding Crops Using Marker-Assisted Selection for Food Security
9.5.2.5 Breeding Crops Using Gene Silencing for Food Security
9.5.2.6 Breeding Crops Using Genome Editing Technology for Food Security
9.5.3 Breeding Neglected and Underutilized crops for Food Security
9.6 Current Challenges and Prospects
9.7 Conclusion
References
Chapter 10: Crop Breeding and Biotechnological Advances Towards Nutrition and Environment Security
10.1 Introduction
10.2 Breeding for Nutrition Security and Human Health
10.2.1 Conventional Plant Breeding
10.2.2 Genetic Engineering
10.2.3 Biofortification Strategy
10.2.4 Other Nutritional and Human Health Issues
10.3 Breeding for Environmental Security
10.3.1 Breeding Crops for Reduced Herbicide and Pesticide Use
10.3.2 Breeding Crops for Reduced Fuel Use and GHG Emission
10.3.3 Breeding Crops for Reclamation of Soil and Water
10.3.4 Breeding Crops for Oil Spills and Explosives Pollution Control
10.3.5 Breeding Plants for Other Environmental Issues
10.4 Breeding Constraints and Limitations
10.5 Conclusions
References
Part IV: Micronutrient Concern
Chapter 11: The Micronutrient Zinc in Human Health and Disease
11.1 Introduction
11.2 Zinc Characteristics
11.3 Biological Functions of Zinc
11.4 Zinc in Foods and Dietary Needs
11.5 Dietary Zinc Absorption, Transport, Storage, and Excretion
11.6 Zinc Homeostasis by Cellular and Molecular Mechanism
11.7 Zinc Deficiency in Human Health
11.8 Zinc Dysregulation and Diseases
11.8.1 Impaired Immunity
11.8.2 Neurodegenerative Disease (Alzheimer’s Disease and Parkinson’s Disease)
11.8.3 Diabetes Mellitus
11.8.4 Cardiovascular Disease
11.9 Conclusion
References
Chapter 12: Tackling Hidden Hunger: Understanding Micronutrient Deficiency and Effective Mitigation Strategies
12.1 Introduction
12.2 Consequences of Micronutrient Deficiency
12.3 Measures to Overcome Micronutrient Deficiencies
12.3.1 Dietary Diversity
12.3.2 Food Fortification
12.4 Focussing Some Predominant Types of Micronutrient Deficiencies
12.4.1 Iron Deficiency
12.4.1.1 Consequences of Iron Deficiency on Health and Economics
12.4.1.2 Strategies to Reduce the Iron Deficiency
12.4.2 Iodine Deficiency
12.4.2.1 Consequences of Iodine Deficiency on Health and Economics
12.4.2.2 Strategies to Reduce the Iodine Deficiency
12.4.3 Vitamin A Deficiency
12.4.3.1 Consequences of Vitamin A Deficiency on Health and Economics
12.4.3.2 Strategies to Reduce the Vitamin A Deficiency
12.5 Conclusion
References
Part V: Functional Foods
Chapter 13: Functional Food in Promoting Health: Global Perspective
13.1 Introduction
13.2 Examples of Functional Foods in Our Daily Life
13.2.1 Probiotics
13.2.2 Prebiotics
13.2.3 Functional Drinks
13.2.4 Functional Cereals
13.2.5 Bakery Products
13.2.6 Spreads
13.2.7 Eggs
13.3 Global Perspective on Functional Foods
13.3.1 Asian Dietary Ingredients
13.3.2 European Dietary Ingredients
13.3.3 American Dietary Ingredients
13.3.4 Japanese Dietary Ingredients
13.4 Functional Food Marketing Development Considerations
13.5 Sources of Phytoconstituents with Therapeutic Activity
13.6 Role of Functional Foods and Bioactive Compounds in Chronic Degenerative Diseases
13.6.1 Diabetes Mellitus
13.6.2 Cardiovascular Diseases
13.6.3 Neurological Disorders
13.6.4 Cancer
13.7 Future Prospect and Conclusion
References
Chapter 14: Medicinal Properties of Traditional Foods and Associated Indigenous Knowledge System: A Case Study of the Himalayan Region, India
14.1 Introduction
14.2 Bhotiyas in the Central Himalayan Region of India: Study Area
14.3 Traditional Foods and Medicines of Plant Origin Used by Bhotiyas
14.3.1 Assessment of Declining Crop Diversity
14.3.2 Agrodiversity, Agroecosystem Stability and Food Security
14.4 Health Benefits of Himalayan Ethnic Foods
14.5 Conclusion
References
Chapter 15: Ayurveda and Traditional Foods to Supplement Nutrition in India
15.1 Introduction
15.2 Traditional Food Knowledge System – Approaches Towards Combating Nutritional Insecurity
15.2.1 Functional Roles of Indian Traditional Foods
15.3 Ayurveda: The Indian Philosophy Behind Balance Diet
15.4 Traditional Food and Knowledge Systems in the Treatment of Various Diseases
15.5 Health-Promoting Factors & Nutrition Security
15.6 Future Prospective and Conclusions
References
Index

2024-04-04