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BookletCorporate general interestFAOSTYLE: English 2024The objective of having a house style is to ensure clarity and consistency across all FAO publications. Now available in HTML, this updated edition of FAOSTYLE: English covers matters such as punctuation, units, spelling and references. All FAO staff, consultants and contractors involved in writing, reviewing, editing, translating or proofreading FAO texts and information products in English should use FAOSTYLE, together with the practical guidance on processes and layout questions provided in Publishing at FAO – strategy and guidance.
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Book (stand-alone)Corporate general interestUltra-processed foods, diet quality and human health 2019
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No results found.The significance of industrial processing for the nature of food and the state of human health - and in particular the techniques and ingredients developed by modern food science and technology - is generally underestimated. This is evident in both national and international policies and strategies designed to improve populations' nutrition and health. Until recently it has also been neglected in epidemiological and experimental studies concerning diet, nutrition and health. This report seeks to assess the impact of ultra-processed food on diet quality and health, based on NOVA, a food classification system developed by researchers at the University of Sao Paulo, Brazil. -
Book (stand-alone)GuidelineGuidelines on the Collection of Information on Food Processing through Food Consumption Surveys 2015
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Foods and food products consumed in most areas of the world are processed in some way, for various purposes. These purposes range from increasing the digestibility of raw foods (e.g. through cooking) to increasing the palatability of food products (e.g. through the addition of flavourings). Foods and food products processed in industrial settings differ from those prepared by hand at home or in artisanal settings; they employ different ingredients and methods. Food processing has an impact on diet quality. The degree of food processing can vary from raw foods eaten as such (e.g. fresh fruit) to that of food products whose ingredients are derived from food but contain little or no whole food (e.g. extruded cereals). These guidelines will help the reader to identify the relevant information that will allow classification and data analysis according to the type and degree of food processing. The use of these guidelines will assist the collection of more accurate, standardized and relevant information on food processing through food consumption surveys. Generating more and better information on how foods are processed will allow development of more effective policies to promote healthy diets.