Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use, origin, composition, preparation, ingredient composition, nutritional aspects, and the effects on the health of various foods and food products in each of these countries from the perspective of their Traditional and Ethnic Foods. In addition, the book presents local and international regulations and provides suggestions on how to harmonize regulations and traditional practices to promote safety and global availability of these foods.

• Analyzes nutritional and health claims related to South Asian foods
• Explores both scientific and anecdotal diet-based health claims
• Examines how these traditional foods can be viewed from regulatory requirements and how to address any noncompliance in dynamics or regulations
• Reviews the influence of historical eating habits on today’s diets and its combinatorial effect for health and wellness