Nutritional and Health Aspects of Food in Oceania

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.

List of contents

1. Introduction

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 K¿naka ¿¿iwi

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

• Assisted by: Diana Bogueva (Editor), Conrad Perera (Editor)
• Publisher: Elsevier
• Languages: English
• Product format: Paperback / Softback
• Release: 01.05.2026
• EAN: 9780443235276
• ISBN: 978-0-443-23527-6
• Series: Elsevier Traditional and Ethnic Food Series
• Subjects: Guides > Health > Diet; POLITICAL SCIENCE / Security (National & International), LAW / Agricultural, HEALTH & FITNESS / Diet & Nutrition / Nutrition, Fitness & diet, MEDICAL / Microbiology, Medical microbiology & virology, Food security & supply, Warfare and defence, Dietetics and nutrition, Diets and dieting, nutrition, Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General, Medical microbiology and virology, agricultural law