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Food, Nutrition and Agriculture 17/18 - Alimentation, nutrition et agriculture 17/18 - Alimentación, nutrición y agricultura 17/18

Year of publication 1996

Place of publication Rome, Italy ;

Author Nutrition Division

Publisher FAO ;

Product type Document

Category Other document

Language Trilingual

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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 1994
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    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.
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    Le secteur de l’alimentation de rue peut, à première vue, paraître marginal surtout si on le compare aux grands secteurs de la production agricole, de l’industrie agroalimentaire et de la commercialisation des produits agricoles et alimentaires. Le secteur de l’alimentation de rue prend cependant une dimension toute particulière dans les centres urbains africains où l’urbanisation rapide et les difficultés économiques ont favorisé l’augmentation du nombre de vendeurs d’aliments sur la voie publi que. Ce secteur a été défini par la FAO comme suit: «Le secteur produisant des aliments et des boissons prêts à être consommés, préparés et/ou vendus par des vendeurs, spécialement dans les rues et dans les autres lieux publics similaires». L’alimentation de rue entre dans la problématique de la reconnaissance des petites activités marchandes et artisanales des villes. Sa place dans le processus d’urbanisation et dans le fonctionnement de l’économie urbaine reflète le mode de vie et de surv ie dans les villes africaines. A ce jour, diverses activités ont été menées, souvent avec l’assistance de la FAO et d’autres organismes internationaux, dans le secteur de l’alimentation de rue. Ces actions ont permis de mieux cerner la situation, d’identifier les problèmes spécifiques qui en découlent et de proposer, voire de mettre en oeuvre dans certains pays, des stratégies visant à contrôler les effets négatifs de la vente des aliments sur la voie publique, tout en conservant les aspect s positifs du secteur, principalement socio-économiques et nutritionnels.
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