Nutritional and Health Aspects of Food in Oceania
- 1st Edition - October 1, 2026
- Latest edition
- Editors: Diana Bogueva, Conrad Perera
- Language: English
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, Tu… Read more
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Description
Description
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.
Key features
Key features
- 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
Readership
Readership
Nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers as well as educators and students
Table of contents
Table of contents
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 Kānaka ʻŌiwi
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
Product details
Product details
- Edition: 1
- Latest edition
- Published: October 1, 2026
- Language: English
About the editors
About the editors
DB
Diana Bogueva
Diana Bogueva is a social scientist, specializing in sustainable food consumption, generational consumer behavior, food and masculinity, alternative proteins, novel food processing technologies, and food sustainability and harmonization. Her work has received several prestigious awards, including at the 24th and 28th Gourmand Awards, often likened to the Oscars for food books, for her edited book "Environmental, Health and Business Opportunities in the New Meat Alternatives Market" (2019) and co-authored book "Food in a Planetary Emergency" (2022). Her recent co-edited book "Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy" (2023) is a finalist at the Association of American Publishers Awards for Professional and Scholarly Excellence (PROSE) Awards. Diana is currently a Research Fellow at the Curtin University Sustainability Policy Institute, where she also teaches the "People and Planet" unit as part of the Masters in Sustainability and Built Environment. She is the President of the Global Harmonization Initiative, headquartered in Vienna, and serves as a Board Member and Chair of the Consumer Perception Working Group.
CP