Nutritional and Health Aspects of Traditional and Ethnic Foods: Oceania provides an analysis of traditional and ethnic foods from Australia, New Zealand, Fiji, Papua New Guinea, Tonga, Hawaii, Samoa, Tuvalu, Solomon Islands, and New Caledonia. The book addresses the history of use, origin, composition, preparation, ingredient origin, nutritional aspects, and effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations while also providing suggestions on how to harmonize these regulations to promote global availability of these foods.
1 Introduction
Australia
2 Evolving food choices of Young Australian Adolescent whose Parents came from different cultural background
3 History of Australian Food
4 Australian Aboriginal Food (Bush foods)
5 Cultural Dimensions of Diabetes Management: Overview of Asian Immigrants in Australia
6 Traditional and ethnic foods of South Asia among South Asian immigrants
New Zealand
7 Traditional foods of Maori- preparation and preservation methods
8 Nutrition and well-being of Maori people
Fiji
9 The Indigenous Fijian Food System: Pre-colonisation
10 Food, Nutrition & Health in Fiji: Post colonisation
Papua New Guinea
11 Food, Nutrition & Health in PNG
Tonga
12 Food security and nutrition in Tonga
Hawaii
13 Traditional Food Systems, Nutrition and Health of Kanaka ?Oiwi
Samoa, Tonga, Tuvalu, Solomon Islands, and Fiji
14 Stuck in Transition: Paradigm shift between culture-food-health in Pacific Island Countries
Samoa
15 Local Food, Financial Prosperity and Health in Samoa
Vanuatu
16 Food Security: Resilience and Vulnerability in Vanuatu
Solomon Island
17 Food, Nutrition & Health of Solomon islander: Post-colonisation
18 Diet and Social Status in the Solomon Islands
New Caledonia
19 Food culture in New Caledonia
Country overlapping
20 Acculturation, ethnic consumers, and food consumption patterns in Oceania countries
21 Bioactivity, Benefits and Safety of Traditional and Ethnic Foods: Australia and NZ perspective
22 Food legislation in Australia-New Zealand
Food Safety and regulations: Overlapping and country-specific
23 Organic foods market in Australia-New Zealand
24 Australia/New Zealand ethnic food practises and future sustainable food production
25 Kava-based foods: Clinical and Nutritional perspective: Promises and Challenges
26 Marketing tools to enhance consumer acceptability of traditional ethnic food
27 Dietary diversity on obesity development in Asia Oceania
28 Oceania region food, health and nutrition future outlook
29 Food Tourism in Oceania
30 Taro cultivation: A core contribution of the centre for pacific crops and trees
31 Study of Food Production in Remote Oceania
Diana is an interdisciplinary researcher with varied interests in food consumption issues related to the global consequences of human nutritional habits, especially global meat consumption, alternative proteins, novel food processing technologies including non-thermal, behavioural and attitudinal change, environmental sustainability and food harmonization. She has a PhD in Humanities specialised in Food Sustainability from Curtin University, Perth, Australia. Currently she is a Centre Manager of the Centre for Advanced Food Engineering at the University of Sydney and Research Fellow with Curtin Universitys Sustainability Policy (CUSP) Institute. Dianas books have won three awards: the Australian National Best Book winner in 2019 and the Worlds Best Book award 2020 in the Vegetarian book category from the Gourmand Awards, who also recognized her co-edited book Environmental, Health and Business Opportunities in the New Meat Alternatives Market. Dr. Conrad Perera's research interests are in the Chemistry and Technology of processing of food. He has consulted extensively to FAO, UNIDO, World Bank, Secretariat of the Pacific Community and other national and international organizations on food processing projects. He is currently supervising several projects on the extraction of bioactive peptides from micro-algae, green-lipped mussels, and chicken feet; arabinogalactan proteins from honey; flavonoids from honey and antioxidant activity; galactans from native plants and their action on galectin-3; bioactive polysaccharides from mushrooms; added Vitamin D degradation in dried milk products; Neuroprotective compounds from Centella asiatica.
