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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). -
DocumentThe role of poultry in human nutrition - The omega-3 fatty acids
Poultry Development Review
2010Also available in:
The Poultry Development Review provides relevant and brief information about issues of poultry production in developing countries. The papers of the review address specific topics and summarize latest information and knowledge both, for the technical and the non technical reader. -
DocumentNew French Nutritional Recommendations for fatty acids 2013
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No results found.The French Food Safety Agency (ANSES) recently published the adult French population reference intakes ‘Apports Nutritionnels Conseillés’ (ANC) for fatty acids. This paper describes the thinking behind the 2010 update of the recommendations for fatty acid intakes for the French population. It presents the recommendations and highlights some of the rationale underlying them. The paper does not provide a comprehensive review of the science underlying each recommendation as this information can be found in the two reports that are referenced the “Complete Report on the Update of the French population reference intakes for fatty acids” and the “Opinion of the French Food Safety Agency on the update of the French population reference intakes”. There are many fatty acids with varying and multiple functions. Some fatty acids are essential, some are considered “conditionally essential” and other fatty acids (polyunsaturates, monounsaturates, and saturates) are nutrients that can be synthesized de novo by the body. With the goal of helping to build a credible diet, both qualitatively and quantitatively, all the main fatty acids, including those that humans can synthesize, were investigated as all have biological functions. The ANC is a reference value that encompasses the physiological requirements for almost the entire population and is similar to ‘adequate intake’ (AI). The values concern healthy individuals and include the objective of maintaining good health which corresponds to t he limits of primary prevention.
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