Traditional Foods and Nutritional Security

The book seeks to raise awareness about nutrition security management and the connection between traditional food practices. It discusses the progress made in the approaches to nutrition security and the various aspects of traditional foods. The book delves into the plant and animal systems that serve as reservoirs for essential nutrients such as fibers, proteins, vitamins, minerals, antioxidants, lipids, flavorants, and phytochemicals. Consuming a balanced diet can contribute to nutrition security, and the book highlights the significance of this in maintaining good health. The book is particularly interesting in its exploration of the relationship between traditional foods and nutritional security. It is divided into 13 chapters that cover a range of topics, including the role of flavorants, the science behind traditional food preparations, the functions of these foods, their nutritional value, and the fortification of foods. The book also addresses policy issues related to nutrition security and the roles of organizations such as the FAO and WHO. The book provides an extensive overview of the importance of traditional spices in achieving nutritional security, making it a valuable resource for those interested in this field.