Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This paper calculates and compares the minimum cost of a recommended diet across four countries in South Asia. The analysis finds that the cost of a recommended diet is highest in the smaller countries, such as Bhutan and Nepal, but because of differences in purchasing power, more households are unable to afford the cost of a recommended diet in India. Within countries, the cost and affordability vary across urban and rural areas, subnational areas, and seasons of the year. The cost of perishable food items, such as vegetables and fruits, drives the differences across subnational areas and seasons. In a context of constrained resources, this suggests the need for strategic prioritization of investments and service improvements in transport and storage of food and, more broadly, a rethink of food policies.

Agriculture --- Diet --- Dietary Recommendation --- Food Affordability --- Food and Nutrition Policy --- Food Policy --- Food Prices --- Health, Nutrition and Population --- Nutrition

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Grains are fundamental in the daily diet of many people worldwide. They are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, snacks, etc. Botanically, they are the seeds of plants—mainly cereals, pseudocereals and legumes. They contribute macronutrients to the human diet, mainly carbohydrates, but also proteins and lipids, and micronutrients, such as vitamins and minerals. They are also an important source of dietary fibre and bioactives, particularly wholegrains, which are important for the manufacture of high-value foods with enhanced health benefits. They can be used for the production of gluten-containing but also gluten-free products. A key objective of the food industry in producing grain-based foods is to manufacture safe, attractive products with enhanced nutritional value, to respond to consumer expectations. This book, Nutritional Value of Grain-Based Foods, contributes to existing knowledge on important ingredients such as fat substitutes and on the technological quality and nutritional role of grains and grain-based foods, such as bread, muffins and muesli bars, both gluten-containing and gluten-free.

salt --- sodium chloride --- artisanal bread --- industrial bread --- fat replacers --- baked products --- carbohydrates --- gums --- gels --- whole foods --- minor cereal --- pseudocereal --- bioactive compound --- gluten-free grain --- tocols --- carotenoids --- durum wheat --- fatty acids --- grain --- kernel --- lipids --- gluten-free bread --- edible insects --- protein enrichment --- rheology --- texture --- 1H NMR --- water behavior --- water activity --- celiac disease --- gluten-free diet --- gluten-free product --- micronutrient --- vitamin and minerals --- dietary recommendation --- muesli bars --- grains --- whole grain --- dietary fibre --- snack foods --- nutrition --- wheat bread --- lentil bread --- bread composition --- aged mice --- immune function --- intraepithelial lymphocytes --- gut health --- muffin --- in vitro starch digestibility --- glycemic index --- stevia --- sugar replacement --- cereals --- legumes --- pseudocereals --- gluten-free grains --- macronutrients --- micronutrients --- bioactives --- processing

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Nutrition, often along with physical activity, is by now acknowledged as a cornerstone in the prevention and even more so the treatment of many diseases. Indeed, food and nutritional intake nowadays are often thought to be the main source of wellbeing sometimes over- but also underestimating the impact of nutritional intake, dietary pattern and food-derived natural compounds in their impact on human health. In this Special Issue entitled `Clinical Nutrition: Recent Advances and Remaining Challenges´ a broad overview and summary on recent findings in various fields of clinical nutrition with special focus on chronic and degenerative diseases like metabolic diseases, cancers, neurodegenerative diseases, inflammatory bowel diseases, sarcopenia but also malnutrition in elderly, infants and children is provided. Nutrition, often along with physical activity, is by now acknowledged as a cornerstone in the prevention and even more so the treatment of many diseases. Indeed, food and nutritional intake nowadays are often thought to be the main source of wellbeing sometimes over- but also underestimating the impact of nutritional intake, dietary pattern and food-derived natural compounds in their impact on human health. In this Special Issue entitled `Clinical Nutrition: Recent Advances and Remaining Challenges´ a broad overview and summary on recent findings in various fields of clinical nutrition with special focus on chronic and degenerative diseases like metabolic diseases, cancers, neurodegenerative diseases, inflammatory bowel diseases, sarcopenia but also malnutrition in elderly, infants and children is provided.

Research & information: general --- Biology, life sciences --- Food & society --- malnutrition --- cirrhosis --- nutritional screening --- nutritional assessment --- gut–liver axis --- macronutrients --- micronutrients --- dysbiosis --- diet --- enteral nutrition --- inflammatory bowel disease --- nutrition --- nutritional therapy --- prevention --- artificial nutrition --- nasogastric feeding --- nasogastric tube --- palliative care --- calcium oxalate stone formation --- dietary assessment --- fatty acids --- fluid --- oxalate --- protein --- sodium --- uric acid --- water --- insulin --- lifestyle --- non-alcoholic --- steatohepatitis --- fibrosis --- metabolic syndrome --- weight loss --- time-restricted feeding --- intermittent fasting --- low-carb diet --- liver disease --- Brugada syndrome --- long QT syndrome --- ingredients --- glucose --- ketone bodies --- ROS --- sudden cardiac death --- bariatric surgery --- cardiovascular disease --- endovascular bariatric surgery --- obesity --- oral nutritional supplements --- perioperative nutrition --- sarcopenia --- gastrointestinal surgery --- behaviour --- nutrition supplements --- type 2 diabetes --- ageing --- inflammaging --- anorexia of aging --- DoMAP --- GLIM criteria --- cholestasis --- chronic liver diseases --- nutritional needs --- pediatrics --- medical nutrition therapy --- critical care --- parenteral nutrition --- energy --- review --- Crohn’s disease --- gut microenvironment --- celiac disease --- gluten --- gluten-free diet --- prostate --- metabolism --- benign prostatic hyperplasia --- erectile dysfunction --- dietary recommendation --- overweight --- carbohydrate --- fat