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Book (series)Report of the Technical Consultation to Review Progress and Promote the Full Implementation of the International Plan of Action to Prevent, Deter and Eliminate Illegal, Unreported and Unregulated Fishing and the International Plan of Action for the Management of Fishing Capacity. Rome, 24–29 June 2004. 2004The Technical Consultation to review progress and promote the full implementation of the International Plan of Action to prevent, deter and eliminate illegal, unreported and unregulated (IUU) fishing and the International Plan of Action for the management of fishing capacity was held at FAO headquarters, Rome, from 24 to 29 June 2004. The Technical Consultation made major recommendations on how to strengthen international cooperation on managing fishing capacity and combating IUU fishi ng. It also asked FAO to undertake a series of actions to facilitate effective and full implementation of these two IPOAs. Noting in particular an ongoing build-up of capacity in tuna fisheries in the western and central Pacific Ocean, the Technical Consultation suggested that governments in the region should lend priority attention to addressing the situation, including halting introductions of addidional large-scale fishing vessels.
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Book (stand-alone)Promoting Healthy Diets through Nutrition Education and Changes in the Food Environment: an International Review of Actions and their Effectiveness
Background Paper for the International Conference on Nutrition (ICN2)
2013Also available in:
No results found.According to the World Health Organization (WHO), of the 57 million global deaths in 2008, 36 million, or 63%, were due to non-communicable diseases (NCDs), principally ca rdiovascular diseases, diabetes, cancers and chronic respiratory diseases (WHO, 2011a). Nearly 80% of these deaths occur in low-and middle-income countries. Deaths from NCDs are projected to continue to rise worldwide, with the greatest increases expected in low- and middle-income regions. An unhealthy diet i s one of the key risk factors for NCDs. For example, inadequate consumption of fruit and vegetables increases the risk for cardiovascular diseases and several cancers; high salt consumption is an important determinant of high blood pressure and cardiovascular risk and increases the risk of stomach cancer; high consumption of saturated fats and trans-fatty acids is linked to heart disease; a range of dietary factors have been linked with diabetes; red and processed meat consumption is linked with some cancers (WHO, 2003; Steyn et al., 2004; WCRF, 2007). In addition, excessive energy intake leads to overweight and obesity, which is linked with a range of health problems, including NCDs (WHO, 2000). Diabetes has particularly strong associations with obesity (Steyn et al., 2004), and evidence shows associations between body fatness and some leading cancers (WCRF, 2007). The WHO estimates that 2.8 million people die each year as a result of being overweight or obese (WHO, 2011a). The prevalence of overweight is highest in upper-middle-income countries but very high levels are also reported from some lower-middle income countries in Europe, the Middle East and the Americas, and it is reported to be rising throughout low- and middle-income countries.Since the FAO/WHO International Conference of Nutrition in 1992, unhealthy eating patterns have been increasing around the world. For example, fat intake has been rising rapidly in lower -middle-income countries since the 1980s (WHO, 2011a). Between 1992 and 2007, a disproportionate amount of the per capita increase in calorie availability1 came from sugar and meat (Mazzocchi et al., 2012). Patterns of eating have also changed, with an increase in snacking, skipping meals, eating meals out of a family setting, and eating out of the home. -
BookletPromoting safe and adequate fruit and vegetable consumption to improve health 2021
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FAO and the World Health Organization (WHO) recommend a daily fruit and vegetable (F&V) intake of at least 400 grams/adult. However, low F&V intake has become a global public health problem. The promotion of F&Vs in the International Year of Fruits and Vegetables emphasizes unprocessed or minimally processed F&Vs, which are highly beneficial to health. However, processing can improve food safety, especially from microbiological contamination, and reduce loss and waste. Conversely, F&Vs which are highly processed can undermine the health benefits of F&V consumption.
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