Insects and human nutrition

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Standard

Insects and human nutrition. / Roos, Nanna.

Edible Insects in Sustainable Food Systems. ed. / Afton Halloran; Roberto Flore; Paul Vantomme; Nanna Roos. Cham : Springer, 2018. p. 83-91.

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Harvard

Roos, N 2018, Insects and human nutrition. in A Halloran, R Flore, P Vantomme & N Roos (eds), Edible Insects in Sustainable Food Systems. Springer, Cham, pp. 83-91. https://doi.org/10.1007/978-3-319-74011-9_5

APA

Roos, N. (2018). Insects and human nutrition. In A. Halloran, R. Flore, P. Vantomme, & N. Roos (Eds.), Edible Insects in Sustainable Food Systems (pp. 83-91). Springer. https://doi.org/10.1007/978-3-319-74011-9_5

Vancouver

Roos N. Insects and human nutrition. In Halloran A, Flore R, Vantomme P, Roos N, editors, Edible Insects in Sustainable Food Systems. Cham: Springer. 2018. p. 83-91 https://doi.org/10.1007/978-3-319-74011-9_5

Author

Roos, Nanna. / Insects and human nutrition. Edible Insects in Sustainable Food Systems. editor / Afton Halloran ; Roberto Flore ; Paul Vantomme ; Nanna Roos. Cham : Springer, 2018. pp. 83-91

Bibtex

@inbook{a209562bf9cd423191bd6f58a1b90523,

title = "Insects and human nutrition",

abstract = "Despite high diversity in species as well as metamorphological life-stages, edible insects are essentially an animal-source food contributing high quality protein and fat when viewed in the context of human nutrition. The nutritional contribution of insects to diets in populations where insects are consumed as a part of traditional diets is largely unknown because of lack of data and information on insect supply and consumption. Protein and fat nutritional quality varies between insects and the lifestage of consumption (egg, larvae, pupae, adult) when they are consumed, and the feeding history of the insects. Many insects have high contents of minerals important for human nutrition, such as iron and zinc, though the bioavailability in humans needs to be documented for a complete evaluation of the nutritional contribution. Few data are available on vitamin contents in insect. Insects have a high potential to improve the nutritional quality of diets in populations at risk of malnutrition, either consumed whole as in traditional diets, or as ingredients in processed foods.",

keywords = "Faculty of Science, Edible insects, Nutrition composition, Nutritional quality, Protein quality, Fat quality, Vitamins, Minerals",

author = "Nanna Roos",

note = "CURIS 2018 NEXS 213",

year = "2018",

doi = "10.1007/978-3-319-74011-9_5",

language = "English",

isbn = "978-3-319-74010-2",

pages = "83--91",

editor = "Halloran, {Afton } and Roberto Flore and Paul Vantomme and Nanna Roos",

booktitle = "Edible Insects in Sustainable Food Systems",

publisher = "Springer",

address = "Switzerland",

}

RIS

TY - CHAP

T1 - Insects and human nutrition

AU - Roos, Nanna

N1 - CURIS 2018 NEXS 213

PY - 2018

Y1 - 2018

N2 - Despite high diversity in species as well as metamorphological life-stages, edible insects are essentially an animal-source food contributing high quality protein and fat when viewed in the context of human nutrition. The nutritional contribution of insects to diets in populations where insects are consumed as a part of traditional diets is largely unknown because of lack of data and information on insect supply and consumption. Protein and fat nutritional quality varies between insects and the lifestage of consumption (egg, larvae, pupae, adult) when they are consumed, and the feeding history of the insects. Many insects have high contents of minerals important for human nutrition, such as iron and zinc, though the bioavailability in humans needs to be documented for a complete evaluation of the nutritional contribution. Few data are available on vitamin contents in insect. Insects have a high potential to improve the nutritional quality of diets in populations at risk of malnutrition, either consumed whole as in traditional diets, or as ingredients in processed foods.

AB - Despite high diversity in species as well as metamorphological life-stages, edible insects are essentially an animal-source food contributing high quality protein and fat when viewed in the context of human nutrition. The nutritional contribution of insects to diets in populations where insects are consumed as a part of traditional diets is largely unknown because of lack of data and information on insect supply and consumption. Protein and fat nutritional quality varies between insects and the lifestage of consumption (egg, larvae, pupae, adult) when they are consumed, and the feeding history of the insects. Many insects have high contents of minerals important for human nutrition, such as iron and zinc, though the bioavailability in humans needs to be documented for a complete evaluation of the nutritional contribution. Few data are available on vitamin contents in insect. Insects have a high potential to improve the nutritional quality of diets in populations at risk of malnutrition, either consumed whole as in traditional diets, or as ingredients in processed foods.

KW - Faculty of Science

KW - Edible insects

KW - Nutrition composition

KW - Nutritional quality

KW - Protein quality

KW - Fat quality

KW - Vitamins

KW - Minerals

U2 - 10.1007/978-3-319-74011-9_5

DO - 10.1007/978-3-319-74011-9_5

M3 - Book chapter

SN - 978-3-319-74010-2

SP - 83

EP - 91

BT - Edible Insects in Sustainable Food Systems

A2 - Halloran, Afton

A2 - Flore, Roberto

A2 - Vantomme, Paul

A2 - Roos, Nanna

PB - Springer

CY - Cham

ER -

ID: 198568691