The constituent parts of food products that are used by the body as energy sources, sources or predecessors of substrates for the creation, growth, and renewal of organs and tissues, the formation of physiologically active substances involved in the regulation of life processes, and that determine the nutritional value of food products.
Published in Chapter:
Special Legume-Based Food as a Solution to Food and Nutrition Insecurity Problem in the Arctic
Anna Veber (Omsk State Agrarian University, Russia), Svetlana Leonova (Bashkir State Agrarian University, Russia), Nina Kazydub (Omsk State Agrarian University, Russia), Inna Simakova (Saratov State Agrarian University, Russia), and Liudmila Nadtochii (ITMO University, Russia)
Copyright: © 2019
|Pages: 23
DOI: 10.4018/978-1-5225-6954-1.ch027
Abstract
Amid the progressing growth in the world's population, changing climate conditions, and increasing demand, food production transforms to ensure food security for the mankind. On the national level, the concept of food security is defined as an economic and agro-industrial capacity of a country, which allows the people consuming environmentally friendly and healthy food products on a continuing basis, at reasonable prices, and above the scientifically based nutrition threshold. In circumpolar territories, the people are especially vulnerable to food and nutrition insecurity due to a number of reasons, including severe climate, underdevelopment of local agricultural production, heavy reliance on imported food, higher nutrition requirements, among others. This chapter discusses the potential of legume-based food products to contribute to the improvement of food and nutrition security in northern communities.