The nutrition and health potential of geographical indication foods
Seiten
2021
Food & Agriculture Organization of the United Nations (FAO) (Verlag)
978-92-5-134160-5 (ISBN)
Food & Agriculture Organization of the United Nations (FAO) (Verlag)
978-92-5-134160-5 (ISBN)
Argues that the nutritional characteristics of registered geographical indication foods can be largely attributed to their unique ingredients and production procedures which are linked to their geographical origins.
Traditional foods, diets and food systems play an important role in people's nutritional status. As the best products of traditional food systems, geographical indication (GI) foods have a great potential to contribute to healthy diets and curb non-communicable diseases. This paper presents five case studies around the world on the nutritional potential of registered GI foods and explores the link between the production processes and the nutritional composition of the final products. The nutritional characteristics of these foods can be largely attributed to their unique ingredients and production procedures, which are linked to their geographical origins. The paper also discusses the development of GI specifications to maintain and improve nutritional values, the role of GI foods in healthy diets, and the determination of food composition. Finally, suggestions on how to leverage GI foods for healthy diets are provided
Traditional foods, diets and food systems play an important role in people's nutritional status. As the best products of traditional food systems, geographical indication (GI) foods have a great potential to contribute to healthy diets and curb non-communicable diseases. This paper presents five case studies around the world on the nutritional potential of registered GI foods and explores the link between the production processes and the nutritional composition of the final products. The nutritional characteristics of these foods can be largely attributed to their unique ingredients and production procedures, which are linked to their geographical origins. The paper also discusses the development of GI specifications to maintain and improve nutritional values, the role of GI foods in healthy diets, and the determination of food composition. Finally, suggestions on how to leverage GI foods for healthy diets are provided
| Erscheinungsdatum | 13.09.2021 |
|---|---|
| Zusatzinfo | col. ill., col. figs, tables |
| Verlagsort | Rome |
| Sprache | englisch |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Technik | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 92-5-134160-5 / 9251341605 |
| ISBN-13 | 978-92-5-134160-5 / 9789251341605 |
| Zustand | Neuware |
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