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Food energy – methods of analysis and conversion factors

Report of a technical workshop - Rome, 3–6 December 2002

Year of publication 2003

Place of publication Rome, Italy ;

Pages 100

Product type Book (stand-alone)

Series title FAO Food and Nutrition Paper

Series number 0254-4725

Edition 1

Synopsis (short abstract) Assessing human energy and nutrient requirements has been a longstanding activity of FAO’s Food and Nutrition Division and is considered an ongoing activity requiring continual review. Energy requirements need to be linked to the energy availability from foods, and this depends on knowing the amounts of energy-providing components in foods and expressing the energy values clearly and unambiguously. Because there are various methods of analysis of the macronutrient content in foods and numerous w ays of expressing the energy values of foods there is a need to standardize and harmonize energy conversion values. The Technical Workshop on Food Energy – Methods of Analysis and Conversion Factors met from 3 to 6 December 2002 in Rome to review this issue, including the implications of any recommendations for food and nutrition policies and programmes. This publication summarizes the findings and recommendations of the workshop.

Language English

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