Improving diets and nutrition: food-based approaches
| dc.creator | Thompson, B.;Amoroso, L. | |
| dc.date | 2023-04-27T11:39:30Z | |
| dc.date | 2023-04-27T11:39:30Z | |
| dc.date | 2014 | |
| dc.date | 2018-01-04T07:05:13.0000000Z | |
| dc.date.accessioned | 2026-06-28T01:04:09Z | |
| dc.description | <i>The International Symposium on Food and Nutrition Security: Food-based Approaches for Improving Diets and Raising Levels of Nutrition </i> was organized by the Food and Agriculture Organization of the United Nations (FAO) to better document the contribution that food and agriculture can make to improving nutrition. These proceedings are a useful resource for decision and policy makers, programme planners and implementers, and health workers, all of which work to combat hunger and malnutrition . Likewise, they will have appeal for professionals in the field of food security, nutrition, public health, horticulture, agronomy, animal science, food marketing, information, education, communication, food technology and development. They are also designed as a useful complementary source for graduate and postgraduate courses on: public health; human nutrition (including education and communication courses); community nutrition; international nutrition; food and nutrition security policies, i nterventions and programmes; nutrition considerations in agricultural research; and the integration of nutrition into food and agriculture. The publication benefits from the contributions of world-renowned international experts as well as FAO’s Departments and Divisions on the linkages between nutrition and agriculture and on nutrition-sensitive agriculture and food-based approaches. Sadly, Professor Michael Latham, who was one of the founders of the field of international nutrition that deals w ith the nutrition problems of developing countries, and one of the promoters of food-based approaches, died about 4 months after the symposium took place; his contribution to this publication,being one of his last works, is a fitting tribute to his memory. | |
| dc.format | 454 p. | |
| dc.format | application/pdf | |
| dc.identifier | 978 92 5 107319 3 (FAO) | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/i3030e | |
| dc.identifier | http://www.fao.org/3/a-i3030e.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/326639 | |
| dc.language | English | |
| dc.rights | FAO | |
| dc.title | Improving diets and nutrition: food-based approaches | |
| dc.title | Improving diets and nutrition: food-based approaches | |
| dc.type | Book (stand-alone) |