Katalog

Malnutrition and diabetes mellitus are two health problems that affect millions of people throughout the world, especially in developing countries. These two problems not only impact the quality of life of individuals, but also impose a huge burden on the public health system and economy. In this case, fermented foods emerge as a potential solution that offers various significant health benefits.

This book provides a comprehensive understanding of the concept of food systems, with a focus on the role of fermented foods in improving nutrition and health. This book discusses the history and process of fermentation, the health benefits of consuming fermented foods, and how these foods can be applied to nutritional strategies to overcome malnutrition and control diabetes mellitus.