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Book (stand-alone)FAO/INFOODS Food Composition Table for Western Africa (2019) / Table de composition des aliments FAO/INFOODS pour l’Afrique de l’Ouest (2019)
User Guide & Condensed Food Composition Table / Guide d’utilisation & table de composition des aliments condensée
2020Also available in:
No results found.Food composition data are useful throughout the food system for nutrition-sensitive agriculture, improved processing methods that ensure greater nutrient retention in foods, nutrition labelling, and to inform, educate and protect consumers through food-based dietary guidelines, nutrition education and communication, and legislation. The FAO/INFOODS Food Composition Table for Western Africa (WAFCT 2019) is an update of the West African Food Composition Table of 2012, which lacked some important components, foods and recipes. WAFCT 2019 contains almost three times as many food entries and double the number of components, with increased overall data quality. Many of the data points from WAFCT 2012 have been replaced with better data – mostly analytical data from Africa, with a special emphasis on Western Africa. These improvements are essential to understanding the nutrient composition of foods in the region and to promoting their appropriate use. WAFCT 2019 is the result of four years of collaboration among INFOODS network researchers in Africa and the Nutrition and Food Systems Division of FAO, and was developed as part of the International Dietary Data Expansion (INDDEX) Project, implemented by Tufts University’s Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, with funding from the Bill & Melinda Gates Foundation. These new data from WAFCT 2019 will support further research towards an expanded and improved evidence base and will support better, more informed decisions and effective policies and programmes for improved nutrition in Africa. -
No Thumbnail AvailableBook (stand-alone)FOOD COMPOSITION TABLE FOR USE IN AFRICA 1968
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No results found.The food composition table for Africa is a prerequisite for the effective evaluation and improvement of world nutrition. For, unless the composition of local foods is known, calculation of the habitual diet and the introduction of complementary foods to combat malnutrition cannot be put into practice satisfactorily. -
Book (stand-alone)The Pacific Islands Food Composition Tables, Second Edition 2004
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No results found.Traditional Pacific Island diets were diverse and nutritionally appropriate. They included a wide range of foods, such as root crops, coconuts, green leaves, fruit, fish and seafood. In recent decades Pacific Islanders have experienced many changes in lifestyle, including changes in diet. Most of the dietary changes have not been for the better, and have contributed to the double burden of malnutrition throughout the Pacific: undernourishment and micronutrient deficiencies, and, at the other ext reme, overweight and obesity and diseases such as diabetes and heart disease. Based on analyses to date, it is known that many indigenous Pacific crops and foods have particularly high nutrient contents. However, changes in lifestyle and food habits over the last decades have been associated with a reduction in the consumption of traditional foods and an increase in consumption of imported convenience foods. Thus, the diet-related disease burden is extreme. Analytical data on foods in the f ood supply allow us to see the composition of our foods, and enable us to construct diets to combat the deficiencies and excesses.
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