Cover Image

Functional foods: awareness and ecological sustainability (a study on young educated women)

Zeba Sarmad*, Saba Khan, Mohammed Ali Khan

Abstract


Functional foods are food imparting specific health-enhancing and disease-curing benefits beyond basic nutritional needs. To reach at a level of sustainable ecology, it is important to establish a balance between production and consumption processes which could be achieved by an increased demand, commercial viability and continuous supply for these foods. Thus our study aimed at, not only to study functional foods and their ecological sustainability but also to seek awareness of our subject about these foods. Women if informed would propagate their knowledge in the society by ‘word of mouth’ and influence it to accept these foods and maintain balanced food ecology.

Keywords


functional foods; ecology; awareness; educated women

Full Text:

PDF

References


Childs NM, Functional Foods and Market Entry, World Ingred 1994; Oct-Nov: 36-39.

Defelice, The Foundation for Innovative Medicine, New York.

Gardner JC, The Development of Functional Food Business in the United States and Europe, Chapman and Hall, London, 1994.

Golberg, Introduction to Functional Foods, Designer Food, Pharma Foods and Nutraceuticals, Chapman and Hall London; 1994.

Heasman M, The Regulation of Functional Foods and Beverages in Japan; in proceeding of the Ist Vita foods International Conference, Food Tech. Europe, Copenhagen, 1997.

Ichikawa T, Functional Foods in Japan, Chapman and Hall London, 1994.

Schmidl M K and Labuza T P, Essential of Functional Foods, Gaitherburg MD: Aspen Publishers, 2000.

Wildman R, Handbook of Nutraceuticals and Functional Foods, II Edition, Published at CRC Press, Taylor and Francis Group, London, 2007.

Food, Nutrition and the Prevention of Cancer-A Perspective, AICR, Washington DC. 1999.

Journal of Food Science Education, Vol. 4.

Meat Science, Vol. 59, Issue 1, Sep. 2001.

Modern Food processing, Vol. 1;No.4, March –April, 2006

Nutrition Science News –July 2000.

Processed Food Industry, Nov. 2002.

Trends in Food Science and Technology, Vol. 7, Issue 2.




DOI: http://dx.doi.org/10.21746/ijbio.2015.02.0015

Refbacks

  • There are currently no refbacks.




Copyright (c) 2015 International Journal of Bioassays

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

International Journal of Bioassays is a member of the Publishers International Linking Association, Inc. (PILA), CROSSREF and CROSSMARK (USA). Digital Object Identifier (DOI) will be assigned to all its published content.