The Role of Functional Food Security in Global Health

Ronald Ross Watson, PhD, is Professor of Health Promotion Sciences at the University of Arizona, Mel and Enid Zuckerman College of Public Health. Dr. Watson began his research in public health at the Harvard School of Public Health as a Fellow in 1971 doing field work on vaccines in Saudi Arabia. He has done clinical studies in Colombia, Iran, Egypt, Saudi Arabia and the United States which provides a broad international view of public health. He has served in the military reserve hospital for 17 years with extensive training in medical responses to disasters as the chief biochemistry officer of a general hospital, retiring as a Lt. Colonel. He is a distinguished member of several national and international nutrition, immunology, and cancer societies. Dr. Watson’s career has involved studying many lifestyle aspects for their uses in health promotion. He has edited over 100 biomedical reference books and 450 papers and chapters. His teaching and research focuses on alcohol, tobacco, and drugs of abuse in heart function and disease in mouse models. Dr. Ram B Singh is president of the Tsim Tsoum Insitutute in Krakow, Poland. He's an honorary fellow of the Halberg Chronobiology Centre, a member of the Russian Academy of Medical Sciences, a fellow of the International Academy of Cardiovascular Sciences, and former president and founder of the Indian Society of Hypertension, International College of Cardiology, and International College of Nutrition. He is the editor of the World Heart Journal and former professor of medicine at Subharti Medical College. He has contributed over 500 research papers to peer reviewed journals and has edited seven books. Prof. Takahashi's research includes elucidation of absorption mechanism of nutrients in gastrointestinal tract, elucidation of the absorption mechanism of water in the digestion tube, research on the functionality of non-water soluble dietary fiber, elucidation of the mechanism of action in relaxation of blood glucose in water-soluble dietary fiber, research on the distribution of intestinal bacteria, and study on nitrogen metabolism and colon function of herbivores. Dr. Takahashi has additional related expertise in physiology, nutrition, fluid dynamics, statistics, and data mining.

• Section 1: World Population and Food Availability1. Estimates for World Population and Global Food Availability for Global Health2. Estimates of Functional Foods Availability in Ten Highly Populated Countries3. The Singh's Concept of Functional Foods and Functional Farming (4F) for World Health4. Economic Burden of Noncommunicable Diseases and Economic Cost of Functional Foods for PreventionSection 2: Evolutionary Diet, Western Diet and NCDS 5. Evolutionary Diet and Evolution of Man6. Globalization of Diets and Risk of Noncommunicable Dieseases7. A Review on the Nutritional Challenges of School Children from the Perspective of Developing Countries8. Functional Food Security for Prevention of Obesity and Metabolic Syndrome9. Functional Food Security for Prevention of Diabetes Mellitus10. Functional Food Security for Prevention of Cardiovascular Diseases11. Effects of Western Style Foods on Risk of Non-Communicable Diseases12. Role of Food and Nutrition in Cancer13. Low Protein Rice: Medical Rice for Chronic Kidney DiseaseSection 3: Fatty Acids in the Diet and NCDS14. High Omega-6/Omega-3 Fatty Acid Ratio Diets and Risk of Non-Communicable Diseases: Is the Tissue the Main Tissue? 15. Fatty Acids in Human Diet and Their Impact on Cognitive and Emotional FunctioningSection 4: Western Type Foods16. Fats and Oils for Health Promotion and Disease Prevention17. Dietary Sugar Intake and Risk of Noncommunicable Diseases 18. Modern Eggs, Not Wild Type Eggs, Predispose Risk of Cardiovascular Disease, Diabetes and Cancer?Section 5: Functional Foods in the Diet19. Cocoa Consumption and Prevention of Cardiometabolic Diseases and Other Chronic Diseases20. Can Nuts Consumption Modulate Cardiovascular Diseases? Report of a Case and Review of Literature21. Guava Enriched Functional Foods: Therapeutic Potentials and Technological Challenges22. Health Effects and Safety of Soy and Isoflavones23. Quark Cheese: Characteristics, Preparation and Recent Advances as a Functional Food24. NutraceuticalsSection 6: Bee Products25. Trigona Propolis and Its Potency for Health and Healing Process26. The Role of Bee Products in the Prevention and Treatment of Cardiometabolic Disorders: Clinico-pharmacological and Dietary Study27. Millets as Functional Food, a Gift from Asia to Western WorldSection 7: Spices as New Functional Foods28. Fenugreek (Trigonella foenum-graecum L.): Distribution, Genetic Diversity and Potential to Serve as an Industrial Crop for the Global Pharmaceutical, Nutraceutical and Functional Food Industries29. Functional and Therapeutic Applications of Some Important Spices Section 8: Nutrition, NCDS and Brain Dysfunction30. Altered Circadian Energy Metabolism and Chronobiological Risk Factors of Chronic Diseases31. Diet and Cancer: A Dysfunction of the Brain 32. Antioxidant Diets and Functional Foods Promote Healthy Aging and Longevity Through Diverse Mechanisms of Action33. Beneficial Uses of Cinnamon in Health and Diseases: An Interdisciplinary ApproachSection 9: Probiotics and Microbiome34. Safety of Probiotics in Health and Disease35. Developments on the Applications and the Suitability of Functional Fermented Sour Sobya as a Viable Source of Novel Probiotics in the Managements of Gastrointestinal Disorders and Blood Lipid Profiles36. Bioactive Olive Oil Polyphenols in the Promotion of Health37. Functional Food Security for Osteoporosis, Carcinogenesis, Atherosclerosis and Brain Degeneration38. Modernization of Policy for Food Manufacturing and Farming May Be Necessary for Global Health39. Epigenetic Modulation of Nutritional Factors in Plants, Animals and Humans: A New Approach for Developing Functional Foods40. Effects of Diet and Nutrients on Epigenetic and Genetic Expressions