Food and Nutrition in Fiji: Food production, composition, and intakeA. A. J. Jansen, Susan Parkinson, A. F. S. Robertson This two volume set is devoted to a historical review of Fiji's food resources, past and present, and the approach to nutrition-related diseases and their prevention. |
Contents
Introduction A F S Robertson | 1 |
The Evolution of the Fiji Food System R R Thaman | 23 |
Food Composition Bill Aalbersberg | 108 |
Food Preparation and Preservation Bill Aalbersberg | 156 |
Food Intake Susan Parkinson | 172 |
The Feeding of Infants and Young Children Susan Parkinson | 331 |
Aquaculture Christopher T Gulick | 393 |
Chemical Composition A A Jansen | 421 |
Fish Consumption A A Jansen | 451 |
Food Technology A A Jansen | 472 |
Common terms and phrases
acid Agriculture Aquaculture areas baby banana bean biscuits Bread breadfruit breast Calcium Calories Calories Protein Carbohydrate Cassava cereals clam coconut cream commercial composition consumed cooked cultivars culture daily dalo leaves Dhal diet dietary eaten edible eggs European fibre Fiji Fiji School Fiji's Fisheries Division flour Food and Nutrition food consumption fruit green groups households importance income increased infant feeding intake Levu major and minor malnutrition markets meals meat mg mg milk Milkfish months Naduri Niacin Nouméa nutrients Nutrition Committee nutritional value Pacific Health Service Pacific Islands Pawpaw plant polyculture pond population prawn production Protein g ration scales Report Riboflavin rice root crops Rotuma rourou rural shellfish Sigatoka South Pacific Commission South Pacific Health species Starch subsistence Sugar survey Suva sweet potato TABLE taro Thiamin Tilapia Tinned fish Total tropical urban Vanua Levu vegetables village Vitamin Viti Levu week
References to this book
Noni: The Complete Guide for Consumers and Growers Scot C. Nelson,Craig R. Elevitch Limited preview - 2006 |