Nutritional and Health Aspects of Food in Oceania

Nutritional and Health Aspects of Food in 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.

• Analyzes nutritional and health claims related to Oceanic countries
• Includes traditional and ethnic foods from the region
• Explores both scientific and anecdotal diet-based health claims
• Examines whether foods meet regulatory requirements and how to remedy noncompliance
• Reviews the influence of historical eating habits on today’s diets