This assignment requires students to research Western medicine 4 elements (humours) as well as Chinese Medicine yin yang, five elements, and Ayurveda 4 elements. Use the readings below for your research.
The following resources may assist you with investigation of farming and processing methods, and impact on nutrient profile and health. These will be valuable for both the Essay and Workshop Portfolio.
Aboriginal Communities of the Northern Territory of Australia. (1988). Traditional bush medicines: An Aboriginal pharmacopaeia. Greenhouse Publications. [Click here to access]
Baines, J., & Borradale, D. (2020). Food processing. In M. L. Wahlqvist, & D. Gallegos (Eds.), Food and nutrition: Sustainable food and health systems (4th ed., pp. 74-99). Allen and Unwin. [Click here to access - log in required]
Bajaj, J. K., Salwan, P., & Salwan, S. (2016). Various possible toxicants involved in thyroid dysfunction: A review. Journal of Clinical and Diagnostic Research, 10(1), FE01–FE03. https://doi.org/10.7860/JCDR/2016/15195.7092
Baye, K. (2014). Teff: Nutrient composition and health benefits (ESSP Working Paper No. 67). International Food Policy Research Institute and Ethiopian Development Research Institute. https://ebrary.ifpri.org/utils/getfile/collection/p15738coll2/id/128334/filename/128545.pdf
Bureau, S., Mouhoubi, S., Touloumet, S., Garcia, C., Moreau, F., Bédouet, V., Renard, C. M. C. G. (2015). Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on a large diversity of frozen vegetables, LWT. Food Science and Technology, 64(2), 735-741. https://doi.org/10.1016/j.lwt.2015.06.016
Guo, Q., Sun, D., Cheng, J., Han, Z. (2017). Microwave processing techniques and their recent applications in the food industry. Trends in Food Science & Technology, 67, 236-247. https://doi.org/10.1016/j.tifs.2017.07.007
Higdon, J., & Drake, V. (2007). An evidence-based approach to phytochemicals and other dietary factors. Thieme Medical Publishers. [Click here to access - log in required]
Landi, N., Ruocco, M. R., Ragucci, S., Aliotta, F., Nasso, R., Pedone, P. V., & Di Maro, A. (2021). Quinoa as source of type 1 ribosome inactivating proteins: A novel knowledge for a revision of its consumption. Food Chemistry, 342, 128337. https://doi.org/10.1016/j.foodchem.2020.128337
Lee, S., Choi, Y., Jeong, H. S., Lee, J., & Sung, J. (2017). Effect of different cooking methods on the content of vitamins and true retention in selected vegetables. Food Science and Biotechnology, 27(2), 333–342. https://doi.org/10.1007/s10068-017-0281-1 [Click here to access - log in required]
Mazzeo, T., Paciulli, M., Chiavaro, E., Visconti, A., Fogliano, V., Ganino, T., & Pellegrini, N. (2015). Impact of the industrial freezing process on selected vegetables - Part II. Colour and bioactive compounds. Food Research International, 75, 89-97. https://doi.org/10.1016/j.foodres.2015.05.036
Mohammadi, X., Deng, Y., Matinfar, G., Singh, A., Mandal, R., & Pratap-Singh, A. (2020). Impact of three different dehydration methods on nutritional values and sensory quality of dried broccoli, oranges, and carrots. Foods, 9(10), 1464. https://doi.org/10.3390/foods9101464
Newell-McGloughlin, M. (2008). Nutritionally improved agricultural crops. Plant Physiology, 147(3), 939–953. https://doi.org/10.1104/pp.108.121947
Ravichanthiran, K., Ma, Z. F., Zhang, H., Cao, Y., Wang, C. W., Muhammad, S., Aglago, E. K., Zhang, Y., Jin, Y., & Pan, B. (2018). Phytochemical profile of brown rice and its nutrigenomic implications. Antioxidants, 7(6), 71. https://doi.org/10.3390/antiox7060071
Salter, A., Wiseman, H., & Tucker, G. (2012). Phytonutrients. Wiley-Blackwell. [Click here to access - log in required]
