Fats and Fatty Acids in Human Nutrition

Nonfiction, Social & Cultural Studies, Social Science
Cover of the book Fats and Fatty Acids in Human Nutrition by Food and Agriculture Organization of the United Nations, Food and Agriculture Organization of the United Nations
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Author: Food and Agriculture Organization of the United Nations ISBN: 9789251085578
Publisher: Food and Agriculture Organization of the United Nations Publication: April 21, 2015
Imprint: Smashwords Edition Language: English
Author: Food and Agriculture Organization of the United Nations
ISBN: 9789251085578
Publisher: Food and Agriculture Organization of the United Nations
Publication: April 21, 2015
Imprint: Smashwords Edition
Language: English

The 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 scientific 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.

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The 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 scientific 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.

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