The Role of Functional Food Security in Global Health

Front Cover -- The Role of Functional Food Security in Global Health -- Copyright Page -- Contents -- List of Contributors -- About the Editors -- Foreword -- Consulted References -- Preface -- Editorial: Why Functional Food Security, Not Just Food Security -- Ancient History -- Evolutionary Diet and Mediterranean-style diets -- World Health Organization and Food and Agriculture Organization Agenda -- Landmark Studies -- Why Functional Food Security? -- Functional Food Security -- References -- I. World Population and Food Availability -- 1 Estimates for World Population and Global Food Availability for Global Health -- 1.1 Introduction -- 1.2 Food and Agricultural Transition -- 1.3 Food Security and Functional Food Security -- 1.4 Total World Population and Total Food Availability -- 1.5 Food Production and Climate Change -- 1.6 Total Functional Foods Available for Consumption -- 1.7 Food and Agriculture Organization Agenda -- 1.8 Development of Functional Food by Food Manufacturing -- 1.9 The Functional Foods Market -- 1.10 Some Important Natural Functional Foods -- 1.10.1 Oats -- 1.10.2 Soy -- 1.10.3 Flaxseed -- 1.10.4 Tomatoes -- 1.10.5 Garlic -- 1.10.6 Broccoli and Other Cruciferous Vegetables -- 1.10.7 Citrus Fruits -- 1.10.8 Cranberry -- 1.10.9 Tea -- 1.10.10 Wine and Grapes -- 1.10.11 Fish -- 1.10.12 Dairy Products -- 1.10.13 Beef -- References -- Further Reading -- 2 Estimates of Functional Foods Availability in the 10 Most Highly Populous Countries -- 2.1 Introduction -- 2.2 The Agenda of Global Burden of Diseases Study -- 2.3 World Health Organization Agenda (WHO) -- 2.4 Estimates of FAO for Functional Foods Production -- 2.5 Estimates of Functional Foods With Reference to Nutrients -- 2.6 European Union Agenda -- 2.6.1 Grapes and Wine Production -- 2.6.2 Olives and Olive Oil Production