Relevant bibliographies by topics / Health-promoting foods

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Health-promoting foods'

Author: Grafiati
Published: 2 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Health-promoting foods"

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Kayode, Omowumi, Nkechinyere J. Ohanaka, Ikeoluwa O. Kolawole, Olatayo A. Afolabi, and Matthew E. Iyobhebhe. "Reproductive health-promoting effects of functional foods." Functional Foods in Health and Disease 13, no. 9 (2023): 448. http://dx.doi.org/10.31989/ffhd.v13i9.1130.

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Functional foods are foods that, in addition to providing basic nutrients, have health-promoting effects when ingested consistently over a period of time. These foods can exist in their natural forms or might have been enhanced through fortification, biotransformation, or genetic modification. Globally, a lot of attention has been drawn to its consumption as a cheaper and safer remedy for the prevention, treatment, and management of several health-related conditions, including those of reproductive difficulties such as infertility. Infertility is a condition that is prevalent among some marrie
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Burton-Freeman, B. "HEALTH PROMOTING FOODS: RESEARCHING THE PROCESSED TOMATO." Acta Horticulturae, no. 823 (April 2009): 165–68. http://dx.doi.org/10.17660/actahortic.2009.823.24.

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Chen, Yong, Nanqun Zhu, Chih‐Yu Lo, Mingfu Wang, and Chi‐Tang Ho. "Process‐induced health‐promoting substances in foods." Food Reviews International 15, no. 4 (1999): 473–501. http://dx.doi.org/10.1080/87559129909541200.

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Shah, Aabid Manzoor, Najeebul Tarfeen, Hassan Mohamed, and Yuanda Song. "Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota." Fermentation 9, no. 2 (2023): 118. http://dx.doi.org/10.3390/fermentation9020118.

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Fermented foods play a significant role in the diets of many cultures, and fermentation has been recognized for its many health benefits. During fermentation, the physical and biochemical changes due to microorganisms are crucial to the long-term stability of fermented foods. Recently, fermented foods have attracted the attention of scientists all over the world. Some putative mechanisms that explain how fermented foods affect health are the potential probiotic effects of the microorganisms in fermented foods, bioactive peptides and biogenic amines produced as a result of fermentation, phenoli
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Iriti, Marcello, Elena Maria Varoni, and Sara Vitalini. "Phytochemical diversity behind health-promoting effects of traditional Mediterranean foods." Functional Food Science 1, no. 11 (2021): 67. http://dx.doi.org/10.31989/ffs.v1i11.849.

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A healthy diet can reduce the risk of non-communicable diseases, including cardiovascular disease and some types of cancer. In general, a diet rich in fruits, vegetables, whole grain cereals, legumes, and nuts, in which products of animal origin are limited, according to the model of the Mediterranean diet, can help prevent the onset of chronic degenerative diseases, together with other lifestyles. This narrative review presents the most representative classes of bioactive phytochemicals and the main Mediterranean foods in which they are present, providing evidence in humans of their health-pr
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Matela, Hema, Akhila Nair, Purva Sharma, Surabhi Singh Yadav, and Kavitha Menon. "Nutritional Quality of Canteen Foods and Knowledge, Attitude and Practice of Food Handlers in Health Promoting and Non-Health Promoting Private Secondary Schools of Pune City." Current Developments in Nutrition 6, Supplement_1 (2022): 142. http://dx.doi.org/10.1093/cdn/nzac051.058.

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Abstract Objectives To assess the nutritional quality of foods served in school canteens and Knowledge, Attitude and Practices of food handlers in Health Promoting and Non-Health Promoting Private Secondary Schools of Pune City, India. Methods A cross-sectional study was conducted in school canteens of the private secondary schools, Pune City. Out of 316 private schools in the city, 32 private secondary schools with on-campus canteen facilities. All food handlers (n = 64) directly involved in food service were interviewed. Data collected included information on different types of foods served
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Hinojosa-Nogueira, Daniel, Sergio Pérez-Burillo, Silvia Pastoriza de la Cueva, and José Ángel Rufián-Henares. "Green and white teas as health-promoting foods." Food & Function 12, no. 9 (2021): 3799–819. http://dx.doi.org/10.1039/d1fo00261a.

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Collins, Orla, and Joe Bogue. "Designing health promoting foods for the ageing population: a qualitative approach." British Food Journal 117, no. 12 (2015): 3003–23. http://dx.doi.org/10.1108/bfj-04-2015-0158.

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Purpose – The purpose of this paper is to gather stakeholder tacit knowledge to design new product concepts with optimal product attributes for new health promoting food products for the ageing population. Design/methodology/approach – This research employed a qualitative research method. A total of 16 in-depth interviews were carried out to identify key product design attributes. These attributes were used to design health promoting foods for the ageing population. Findings – Age-related conditions affect and alter the design of health promoting foods targeted at the ageing population. Provid
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Cappuccio, Francesco P., and Igor Pravst. "Health claims on foods: promoting healthy food choices or high salt intake?" British Journal of Nutrition 106, no. 11 (2011): 1770–71. http://dx.doi.org/10.1017/s0007114511002856.

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Wallace and Giusti. "Anthocyanins—Nature’s Bold, Beautiful, and Health-Promoting Colors." Foods 8, no. 11 (2019): 550. http://dx.doi.org/10.3390/foods8110550.

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Anthocyanins are among the most interesting and vigorously studied plant compounds, representing a large class of over 700 polyphenolic pigments within the flavonoid family that exist ubiquitously in the human diet. They are “nature’s colors,” responsible for providing the beautiful red-orange to blue-violet hues present in many leaves, flowers, vegetables, and fruits, especially berries. The beginning of the 21st century has witnessed a renaissance in research activities on anthocyanins in several areas, mainly related to their potential health-promoting properties and their increased use as
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Dissertations / Theses on the topic "Health-promoting foods"

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Gaudioso, Giulia. "Achieving health promoting gut microbiome modulation through sustainable, nutritious and healthy foods." Doctoral thesis, Università degli studi di Trento, 2022. http://hdl.handle.net/11572/331878.

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The global pandemic of diet-related non-communicable diseases and the fact that global food production represents one of the largest contributors to greenhouse gas emissions, have identified unhealthy and unsustainably food chains as a major societal health challenge and a risk to ecosystem stability. This thesis aimed to investigate if digestion of nutritious, less highly processed foods could lead to health-promoting changes in the gut microbiota. Our modern Western-style diet (MWD) is characterized by high intake of extremely processed foods, which contain significant concentrations of infl
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Hongu, Nobuko, Chiayi Tsui, and Jamie M. Wise. "Dairy Foods: Providing Essential Nutrients & Promoting Good Health Throughout Life." College of Agriculture, University of Arizona (Tucson, AZ), 2014. http://hdl.handle.net/10150/336564.

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Revised and changed the title; Originally Published: 2009<br>4 pp.<br>Dairy foods including milk, yogurt, cheese, and fortified soymilk provide nine essential nutrients that both children and adults can enjoy. The Dietary Guidelines for Americans recommend consuming 3 cups per day of fat-free (skim), reduced fat (2%), low fat (1%), or equivalent milk products for healthy adults and children 9 years of age and older. We describe healthy ways to incorporate daily foods into the diet. Delicious and easy recipes using skim milk are also included.
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Ceci, Adriana Teresa. "Measuring the nutritional quality of local plant-based EUREGIO foods." Doctoral thesis, Università degli studi di Trento, 2022. https://hdl.handle.net/11572/355331.

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In the recent years, the consumer choices have been focused on health-promoting plant-based food and their preferences are oriented towards regional foodstuff from local productions. Therefore, an important factor for vegetables grown Trentino-Alto Adige (Italy) is to point out the added value of alpine farming to evaluate the nutritional values of farming products. Omics technologies (e.g. genomics, transcriptomics, proteomics and metabolomics) are aimed at investigating the assessment of different pools of molecules and how they are translated into the structure, function, and dynamics
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Giromini, C. "HEALTH-PROMOTING COMPOUNDS IN FOOD AND FEED: AN IN VITRO APPROACH TO STUDY DIETARY BIOACTIVES." Doctoral thesis, Università degli Studi di Milano, 2015. http://hdl.handle.net/2434/338775.

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The main aim of this thesis was to study the functional properties of health-promoting compounds in vitro with an emphasis on milk proteins, vitamin E and micronutrients. The health-promoting effects of intact whey and casein proteins were evaluated after in vitro SGD. Permeate (absorbed fraction) and retentate (intestinal fraction) were obtained and used to study their health-effects in vitro. Soya protein was include as non-animal protein in all the experiments performed. Following SGD, the milk proteins exhibited antioxidant activity, ACE-inhibitory activity and tropho-functional propertie
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Brück, Wolfram Manuel. "An evaluation of the health promoting potential of selected food ingredients through dietary modulation of the intestinal flora." Thesis, University of Reading, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.252242.

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Branscum, Paul Wesley. "An Outcome and Process Evaluation of ‘Food Fit:’ A Theory Based Childhood Overweight Prevention Curriculum." Columbus, Ohio : Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1211391771.

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Baker, Gabrielle A. "Food and nutrition in schools today : a qualitative holistic approach." Thesis, Queensland University of Technology, 1998. https://eprints.qut.edu.au/36545/1/36545_Baker_1998.pdf.

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Interest in food and nutrition education is growing in response to the need for a focus on health within the community. It has in the past however been largely overlooked in schools. Schools have the opportunity to influence food decisions by cost effectively reaching a wide audience who have an interest in food. Present education reforms in Australia offer the opportunity for food and nutrition education to take its vital place in the school setting. Food and nutrition promotion in schools is often perceived as curriculum based. This is neither the best nor the only approach. Tuckshops
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Teixeira, Antonia Paiva. "O cará-roxo (dioscorea trifida) como ingrediente funcional na indústria de panificação." Universidade Federal do Amazonas, 2011. http://tede.ufam.edu.br/handle/tede/3704.

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Made available in DSpace on 2015-04-22T22:17:26Z (GMT). No. of bitstreams: 1 Antonia Paiva Teixeira.pdf: 430157 bytes, checksum: d5512cf8160a1460ce30ab984f83a8a0 (MD5) Previous issue date: 2011-02-21<br>Fundação de Amparo à Pesquisa do Estado do Amazonas<br>The aim of this study was to evaluate the potential of purple yam (Dioscorea trifida), as possible health-promoting ingredient in bread making, in the state of Amazonas. Thus, we determined the centesimal composition, energy, and antioxidant activity of purple yam and four formulations of purple yam bread (0%, 10%, 15% and 20%). We a
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Udeh, Henry Okwudili. "The effect of malting and fermentation on the nutritional and potential health-promoting properties of finger millet [Eleusine coracana (L.) Gaertn] grain." Thesis, 2018. http://hdl.handle.net/11602/1196.

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PhD (Food Science)<br>Department of Food Science and Technology<br>Finger millet (FM) [Eleusine coracana] is an underutilised cereal grain used as a food source in South Africa. Increased research interest in FM has span over the years owing to its unique nutritional and bioactive composition. Following the recent interest in natural curative substances over their synthetic counterparts in the treatment of food dependent diseases, FM has shown potential nutraceutical effects. Some important health effects like antidiabetic, antioxidative, anti-inflammatory and antimicrobial properties have bee
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Books on the topic "Health-promoting foods"

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Mora-Escobedo, Rosalva, Gloria Dávila-Ortiz, Gustavo F. Gutiérrez López, and José J. Berrios. Health-Promoting Food Ingredients during Processing. CRC Press, 2024. http://dx.doi.org/10.1201/9781003332558.

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NABC Meeting (22nd 2010 University of California, Davis). Promoting health by linking agriculture, food, and nutrition. National Agricultural Biotechnology Council, 2010.

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1944-, Ho Chi-Tang, Lin Jen-Kun, and Shahidi Fereidoon 1951-, eds. Tea and tea products: Chemistry and health-promoting properties. Taylor & Francis, 2008.

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Canadian Centre for Policy Alternatives., ed. Ill-health Canada: Promoting food and drug company profits ahead of safety. Canadian Centre for Policy Alternatives, 2005.

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Prell, Hillevi. Promoting dietary change: Intervening in school and recognizing health messages in commercials. University of Gothenburg, 2010.

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System, Institute of Medicine (U S. ). Committee on the Assessment of the US Drug Safety. The future of drug safety: Promoting and protecting the health of the public. National Academies Press, 2007.

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), Illinois State Board of Education (1973. NET: Illinois Nutrition Education & Training Program : promoting child achievement through improved nutritional status and health! Illinois NET Program, 2001.

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Gannon, Sharon. Cats and dogs are people too!: A look into the vile and insensitive attitudes that result in commercial pet food with health-promoting alternatives that are easy to incorporate into your lifestyle. Jivamukti Press, 1999.

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United, States Congress Senate Committee on Health Education Labor and Pensions. Medical devices: Protecting patients and promoting innovation : hearing of the Committee on Health, Education, Labor, and Pensions, United States Senate, One Hundred Twelfth Congress, first session on examining medical devices, focusing on protecting patients and promoting innovation November 15, 2011. U.S. Government Printing Office, 2014.

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United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Promoting health, preventing chronic disease, and fighting hunger: Assessment of USDA food assistance and child nutrition programs in the economic downturn : hearing before the Committee on Agriculture, Nutrition, and Forestry, United States Senate, One Hundred Tenth Congress, second session, December 8, 2008. U.S. G.P.O., 2009.

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Book chapters on the topic "Health-promoting foods"

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Adewumi, Gbenga Adedeji. "Health-Promoting Fermented Foods." In Encyclopedia of Food Chemistry. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-08-100596-5.21774-5.

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Veereman-Wauters, Gigi. "Prebiotics as Infant Foods." In Bioactive Foods in Promoting Health. Elsevier, 2010. http://dx.doi.org/10.1016/b978-0-12-374938-3.00009-8.

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Maeda, Naoki, Hiromi Yoshida, and Yoshiyuki Mizushina. "Spinach and Health." In Bioactive Foods in Promoting Health. Elsevier, 2010. http://dx.doi.org/10.1016/b978-0-12-374628-3.00026-8.

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Hunter, Denise C., Margot A. Skinner, A. Ross Ferguson, and Lesley M. Stevenson. "Kiwifruit and Health." In Bioactive Foods in Promoting Health. Elsevier, 2010. http://dx.doi.org/10.1016/b978-0-12-374628-3.00037-2.

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Hanning, Irene B., Jody M. Lingbeck, and Steven C. Ricke. "Probiotics and Heart Health." In Bioactive Foods in Promoting Health. Elsevier, 2010. http://dx.doi.org/10.1016/b978-0-12-374938-3.00026-8.

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Rahman, Khalid. "Garlic and Heart Health." In Bioactive Foods in Promoting Health. Elsevier, 2010. http://dx.doi.org/10.1016/b978-0-12-374628-3.00016-5.

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Faria, Ana, and Conceição Calhau. "Pomegranate in Human Health." In Bioactive Foods in Promoting Health. Elsevier, 2010. http://dx.doi.org/10.1016/b978-0-12-374628-3.00036-0.

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Chen, Yu Ming, and Suzanne C. Ho. "Fruit, Vegetables, and Bone Health." In Bioactive Foods in Promoting Health. Elsevier, 2010. http://dx.doi.org/10.1016/b978-0-12-374628-3.00012-8.

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Khatib, Soliman, and Jacob Vaya. "Fig, Carob, Pistachio, and Health." In Bioactive Foods in Promoting Health. Elsevier, 2010. http://dx.doi.org/10.1016/b978-0-12-374628-3.00017-7.

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Clementi, Elisabetta M., and Francesco Misiti. "Potential Health Benefits of Rhubarb." In Bioactive Foods in Promoting Health. Elsevier, 2010. http://dx.doi.org/10.1016/b978-0-12-374628-3.00027-x.

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Conference papers on the topic "Health-promoting foods"

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Popa, Oana, and Ovidiu Tita. "EVALUATION OF THE PROPERTIES OF YOGURT ENRICHED WITH CRUDE POLYSACCHARIDES OBTAINED FROM DIFFERENT MUSHROOMS." In SGEM International Multidisciplinary Scientific GeoConference 24. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/6.1/s25.10.

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With the development of food production technologies, the consumers attention has turned to products with specific nutritional and health-promoting properties. For this necessity, today's manufacturers have turned their attention to fortified foods, and a raw material that is found in great diversity and that can be used to enrich food is represented by mushrooms. The purpose of this study consists in determining how the addition of different concentrations of crued polysaccharides extracted from mushrooms and added to milk to obtain new varieties of yogurts can influence its quality. The two
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Dabija, Adriana, Ancuta Chetrariu, and Elena Huber. "RESEARCH ON DEVELOPMENT NOVEL FERMENTED BEVERAGES FROM SWEET WHEY." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.14.

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Whey is a significant environmental contaminant since its waste load is estimated to be 100�175 times more than that of an equivalent volume of household wastewater. It is estimated that around half of the whey produced is used for human or animal use, and the other half is released into the environment as waste water, which adds to pollution. Thus, in accordance with the guidelines established by the EU Green Deal Program, its valorisation through the development of health-promoting products is an important step for the environment and the food sector. Numerous whey-based beverages are mentio
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Lombardo, Mauro, Angela Ascione, Alessandra Feraco, et al. "Promoting Legume Consumption: Strategies for Health, Nutrition, and Culinary Applications." In Foods 2023. MDPI, 2023. http://dx.doi.org/10.3390/foods2023-15083.

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Antonelli, Michele, and Davide Donelli. "Health-Promoting Effects of Goji Berries (Lycium barbarum): A Literature Overview." In Foods 2024. MDPI, 2024. https://doi.org/10.3390/blsf2024040001.

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Kiage Mokua, Beatrice N. "The Role of Nutrition in Cancer Upsurge and Mitigation in Kenya." In 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-abt-2023-f.s.d.h.l-07.

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Cancer is a major public health concern in Kenya, and poor nutrition is a significant contributor to its upsurge. This paper examines the role of nutrition in the development and prevention of cancer in Kenya. Poor nutrition, including inadequate intake of fruits and vegetables and high consumption of processed foods, has been linked to an increased risk of various types of cancer. Diets high in red and processed meats, salt, and sugar have also been associated with increased cancer risk. On the other hand, diets high in fruits and vegetables, whole grains, and legumes have been shown to reduc
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Chan, Jeffrey. "Junk food tax – a public health intervention to tackle non-communicable diseases: A lesson from Mexico." In ​III SEVEN INTERNATIONAL CONGRESS OF HEALTH. Seven Congress, 2023. http://dx.doi.org/10.56238/homeiiisevenhealth-032.

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The rising prevalence of diet-related non-communicable diseases (NCDs) such as diabetes and cardiovascular diseases is a major global public health concern. The consumption of junk food – food high in fat, sugar, and salt – contributes to unhealthy weight gain, obesity, and NCDs. The World Health Organization recognizes the health benefits of introducing tax on junk food, proposing that such a policy would encourage healthier dietary choices leading to the reduction of NCD prevalence. Multiple countries have adopted this policy to tackle NCDs. This systematic review focuses on the experience f
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Ferreira, Sonia Mairos, Lineo Mathule, and Kimanzi Muthengi. "Exclusive Breastfeeding in Lesotho: Influences, Barriers, and The Role of Informal Networks." In 6th International Conference on Public Health and Well-being. iConferences Pvt Ltd, 2024. http://dx.doi.org/10.32789/publichealth.2023.1001.

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Abstract: This research investigated maternal and infant care in Lesotho, with an emphasis on exclusive breastfeeding practices during the first year of life. A quantitative, descriptive survey included 97 mothers attending healthcare facilities. The findings highlighted a prevalent preference for exclusive breastfeeding in the initial three months, which decreases during the following 3 months. Yet around 7% introduced complementary foods or fluids early on and many did not breastfeed exclusively until the 6-month recommended period. The majority began breastfeeding within the recommended one
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Batul1, Samiya, Wasaf Naeem2, and Dr Humeira Igbal3. "Optimal Nutrition during Pregnancy: Food Intake Versus Supplementation." In 4th International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2024. http://dx.doi.org/10.57039/jnd-conf-abt-2024-mfpch-18.

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During the COVID-19 pandemic, dietary habits shifted towards homemade and organic foods due to restrictions on dining out. This case study explores the impact of adequate food intake, focusing on organic sources, versus supplementation on the health of a pregnant woman and her baby. A 37-year-old pregnant woman, in her 11th week, was diagnosed with calcium lithiasis and hydronephropathy, exacerbated by a family history of calcium oxalate stones. After a 20-day treatment regimen with antibiotics, painkillers, and alpha blockers, she was advised against inorganic calcium and vitamin D supplement
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Chirico Scheele, Stefania, Mohammed Naimul Hoque, Gordon Christopher, and Paul F. Egan. "Printability and Fidelity of Protein-Enriched 3D Printed Foods: A Case Study Using Cricket and Pea Protein Powder." In ASME 2021 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2021. http://dx.doi.org/10.1115/detc2021-67783.

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Abstract 3D food printing has received high attention in personalized meal production and customized food designs in recent years due to its potential advantages over traditional food manufacturing methods. A current challenge in 3D food printing is the design of extrudable food materials that enable customized shape fabrication and retention. Additives such as starches and gums have been employed to improve food printability, however, these often detrimentally affect taste, texture, and nutrients. Our study explores the printability and shape fidelity of mashed potatoes when adding protein-ri
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Lammi, Carmen. "From the bench to the bedside: the history of lupin bioactive peptides as useful ingredient for the prevention of metabolic syndrome." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/bwgm4089.

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Proteins derived from lupin seeds are gaining attention as a source of bioactive peptides. In fact, several pieces of evidence highlight the biological activities of lupin protein hydrolysates and peptides, including hypocholesterolemic, hypoglycemic, antimicrobial, anti-inflammatory, and immunomodulatory effects. The health-promoting activities of lupin peptides have been tested in different animal models and clinical trials. Briefly, diets containing protein from L. albus or L. angustifolius significantly reduce both total cholesterol and low-density lipoprotein (LDL) cholesterol (LDL-C) lev
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Reports on the topic "Health-promoting foods"

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Krishnaswamy, Jagdish. Celebrating the International Year of Millets 2023: A cookbook for sustainable diet. Indian Institute for Human Settlements, 2023. https://doi.org/10.24943/9788198702357.

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This cookbook celebrates the International Year of Millets 2023 by promoting sustainable diets that benefit both human health and the environment. With food consumption contributing significantly to global greenhouse gas emissions and resource use, shifting towards climate-resilient grains like millets can help reduce water stress, improve nutrition, and enhance biodiversity. Drawing from traditional South Indian diets, this cookbook features recipes using locally grown ingredients from the IIHS Kengeri Campus. It encourages mindful food choices that prioritize seasonal, diverse, and minimally
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Haynes, Dr Edward, Chris Conyers, Dr Marc Kennedy, Roy Macarthur, Sam McGreig, and Dr John Walshaw. What is the Burden of Antimicrobial Resistance Genes in Selected Ready-to-Eat Foods? Food Standards Agency, 2021. http://dx.doi.org/10.46756/sci.fsa.bsv485.

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This study was designed to get a broad estimate of the presence and the types of antimicrobial resistance genes across 52 simple ready-to-eat foods. It was also carried out to understand the benefits and drawbacks of using metagenomic sequencing, a fairly new technology, to study AMR genes. An antimicrobial is any substance that kills or inhibits the growth of microorganisms. It includes antibiotics which are used to treat bacterial infections in both humans and animals. Given the relevant selective pressures, the bacteria itself can change and find ways to survive the effects of an antimicrobi
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Patil, Sheetal. Dietary diversity through integrated agriculture: A cookbook for sustainable nutrition. Indian Institute for Human Settlements, 2024. https://doi.org/10.24943/9788198256850.

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The recipe’s in this book are put together to highlight integration in sustainable agriculture at the IIHS Kengeri Campus, emphasizing mixed cropping as a key practice for enhancing biodiversity, soil health, and food security. The campus utilizes agro-ecological methods that reduce reliance on chemical inputs while promoting resilience through intercropping, organic composting, and integrated pest management. The agricultural plots at the campus are cultivated with millets, pulses, and oilseeds, demonstrating a sustainable model that supports both ecological balance and nutritional diversity.
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Di Pasquale, Alice, Kerri Palmer-Quinn, and Hannah Moody. Pesticides, organic food and breast cancer. Breast Cancer UK, 2025. https://doi.org/10.71450/95822655.

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Pesticides are chemicals used in agriculture and residential areas to repel or control certain forms of plant or animal life that are considered to be pests. Many of these chemicals are harmful and may damage the DNA, alter gene expression, induce oxidative stress, or act as Endocrine Disrupting Chemicals (EDCs). Some pesticides have also been classified as potentially promoting cancer by international regulatory bodies. People working with pesticides may be exposed to higher levels, whilst the rest of the population is primarily exposed through the diet or when pesticides are used in resident
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Gillison, Fiona, Bas Verplanken, Julie Barnett, Tania Griffin, and Liam Beasley. A rapid evidence review of the Psychology of Food Choice. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.blc589.

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This literature review aimed to provide insight into the situational, social, emotional and psychological roles of food and how variation among them influence buying and eating decisions. The report aims to respond to the following questions: What are the key psychological processes that we should consider when thinking about our food choices? What characteristics of a person, place or product can influence these processes? What approaches to influence food choice have been tried and found effective – and what is the psychology behind them? Which approaches to promoting positive food choices s
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Serafica, Ramonette, and Jean Colleen Vergara. Regional Analysis of the Philippine Services Sector. Philippine Institute for Development Studies, 2019. https://doi.org/10.62986/dp2019.25.

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The services sector is composed of a diverse range of services--from retail and business services to education and health. Some services are used as inputs in production while others have direct impacts on human capital development. In the Philippines, services account for 60 percent of its gross domestic product and almost 57 percent of employment. Across regions and subsectors, however, the contribution of services varies. Using a simple shift-share technique is used which decomposes changes into three factors: the national share (growth effect), the industry mix (sectoral effect), and the r
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Sim, Sokcheng, Socheat Keo, and Molideth Sarom. Pesticide Use Practices in Cambodia’s Vegetable Farming. Cambodia Development Resource Institute, 2021. https://doi.org/10.64202/wp.128.202108.

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Pesticides are agricultural technologies that farmers use to control pests and weeds and remain an important modern input for crop production including vegetable farming. There are many types of pesticides, such as insecticides, fungicides, rodenticides and herbicides, that target different threats to crops. While the potential production benefits of chemical pesticides are undeniable, people are becoming more aware of their risks. There is an array of dangers associated with inappropriate pesticide use. As pesticides are a poison, they pose inherent health risks to the farmers exposed to them
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Ampatzidis, Yiannis, Mahendra Bhandari, Andres Ferreyra, et al. AI in Agriculture: Opportunities, Challenges, and Recommendations. Chair Alex Thomasson. Council for Agricultural Science and Technology, 2025. https://doi.org/10.62300/iaag042514.

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Artificial Intelligence (AI) is rapidly being integrated into people’s lives, reshaping industries, and enabling previously unimagined innovation, even in agriculture. Generative AI focuses on creating content like text and pictures based on vast quantities of data. ExtensionBot is a generative AI platform that supports agricultural extension by providing farmers with accurate scientific information and specific recommendations. It has been shown to deliver more accurate responses to agricultural questions than broader generative AI models. Other forms of AI have been used to analyze data to p
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