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Food, Nutrition and Agriculture - Edible fats and oils/ Alimentation, nutrition et agriculture - Matières grasses alimentaires/ Alimentación, Nutrición y Agricultura - Aceites y grasas comestibles

Year of publication 1994

Place of publication Rome, Italy ;

Author FAO;

Publisher FAO ;

Product type Book (stand-alone)

Category Technical book

Synopsis (short abstract) Concerns about the effects of fat in the diet have led to a substantial amount of new scientific research. At times, the public messages about dietary fat are complex, unclear and difficult to apply. In this issue of Food, Nutrition and Agriculture, international experts, relying on the latest research, place this major category of foods in proper perspective.At the recent Joint FAO/WHO Expert Consultation on Fats and Oils in Human Nutrition, experts in public health and food science discussed the positive and negative effects of various types of fat. Their recommendations, made to assist policy-makers, health providers and the food industry, are published here.Throughout the world, the consumption of fats and oils is increasing. Furthermore, consumer preferences and methods of producing oil are changing. These changes have implications for food production and trade as well as health. To protect consumers and facilitate trade, the Codex Alimentarius Commission's standards for oils are constantly evolving. Standards for oils are among the many Codex standards which will gain importance with the implementation of the General Agreement on Tariffs and Trade (GATT). An explanation of the Agreement on the Application of Sanitary and Phytosanitary Measures, part of the GATT accord, and its impact on consumers and producers is featured in this issue.Through this issue of Food, Nutrition and Agriculture, we wish to improve the understanding of the role of fats and oils in human nutrition. In addition, we believe that readers will find the discussion of international agreements regarding food informative and useful.

Available in HTM format only

Language Trilingual

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    As part of the commitment to improving nutrition in developing countries, FAO sponsored the Expert Consultation on Nutrition Education for the Public in Rome from 18 to 22 September 1995. This meeting of 14 international experts was convened to assist FAO in advising member countries in the implementation of their nutrition education programmes within their National Plans of Action for Nutrition subsequent to the 1992 International Conference on Nutrition, The present publication is the report of the Expert Consultation.Nutrition education programmes must consider the economic, organizational and environmental factors that can affect dietary habits and should use a participatory approach. Both traditional and new methods are needed to reach large sections of the population, including schoolchildren, youth, men and women in the workplace and home, The experts highlighted the need for collaboration among government, the media, the food industry, universities and non-governmental organizations in the development and implementation of nutrition education activities.The report presents the recommendations adopted during the consultation for strategies for national and community programme development, training of nutrition educators, evaluation and use of mass media and computer technologies.
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