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Book (stand-alone)Diet, Nutrition and the Prevention of Chronic Diseases
Report of a Joint WHO/FAO Expert Consultation
2003Shifting dietary patterns, a decline in energy expenditure associated with a sedentary lifestyle, an ageing population - together with tobacco use and alcohol consumption - are major risk factors for noncommunicable diseases and pose an increasing challenge to public health. This report of a Joint WHO/FAO Expert Consultation reviews the evidence on the effects of diet and nutrition on chronic diseases and makes recommendations for public health policies and strategies that encompass socie tal, behavioural and ecological dimensions. Although the primary aim of the Consultation was to set targets related to diet and nutrition, the importance of physical activity was also emphasized. The Consultation considered diet in the context of the macroeconomic implications of public health recommendations on agriculture and the global supply and demand for fresh and processed foodstuffs. In setting out ways to decrease the burden of chronic diseases such as obesity, type 2 diabetes, cardiovascular diseases (including hypertension and stroke), cancer, dental diseases and osteoporosis, this report proposes that nutrition should be placed at the forefront of public health policies and programmes. This report will be of interest to policy-makers and public health professionals alike, in a wide range of disciplines including nutrition, general medicine and gerontology. It shows how, at the population level, diet and exercise throughout the life course can reduce the th reat of a global epidemic of chronic diseases. -
Book (stand-alone)Fats and fatty acid in human nutrition
Report of an expert consultation, 10 − 14 November 2008 Geneva
2010The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), in their roles as technical agencies of the United Nations (UN), are charged with providing science-based guidance on food and nutrition to national governments and the international community. The process used to do this involves periodic and systematic reviews of scientific evidence, which often culminates with the convening of joint expert consultations to review the state of s cientific knowledge, deliberate on the issues and translate this knowledge into a definition of requirements and corresponding nutrient-based recommendations. The overall goal of these recommendations is to support health and nutritional well-being of individuals and populations. The topics covered during the recent past include energy, protein and amino acids, fats and oils, most of the vitamins and minerals and carbohydrates, with the objective of providing guidance on nutritional requirements and recommended dietary intakes.The Joint FAO/WHO Expert Consultation on Fats and Fatty Acids in Human Nutrition (hereafter Expert Consultation) was the most recent expert meeting convened, and was held in Geneva from 10 to 14 November 2008. The Expert Consultation was the third to be held on the subject of fats in human nutrition, the first expert consultation on this topic being held in 1977 (FAO, 1978) and the second in 1993 (FAO, 1994). -
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