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Annexes


Annexes

Annex 1 - International organizations and sources of materials

International organizations/United Nations agencies

Administrative Committee on Coordination - Subcommittee on Nutrition of the United Nations (ACC/SCN)

The Technical Secretary, ACC/SCN, c/o WHO, 20 Avenue Appia, 1211 Geneva 27, Switzerland

Food and Agriculture Organization of the United Nations (FAO)

Sales and Marketing Group, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy

Copies of FAO publications quoted in the text can be obtained by writing to this address. Publications on nutrition, including this resource book, can also be obtained by writing directly to the Food and Nutrition Division of FAO at the same address.

International Fund for Agricultural Development (IFAD)

107 Via del Serafico, 00142 Rome, Italy

Office of the United Nations High Commissioner for Refugees (UNHCR)

Palais des Nations, Box 2500, 1211 Geneva 2, Switzerland

United Nations Children's Fund (UNICEF)

3 UN Plaza, New York, NY 10017, USA

UNICEF Regional Office for Eastern and Southern Africa

Box 44145, Nairobi, Kenya

United Nations Development Programme (UNDP)

One United Nations Plaza, New York, NY 10017, USA

United Nations Educational, Scientific and Cultural Organization (UNESCO)

Nutrition and Health Education, UNESCO, 7 Place de Fontenoy, 75700 Paris, France

World Bank

1818 H Street NW, Washington, DC 20433, USA

World Food Programme (WFP)

Via Cristoforo Colombo 426, 00145 Rome, Italy

World Health Organization (WHO)

Nutrition Unit, WHO, 20 Avenue Appia, 1211 Geneva 27, Switzerland

WHO Regional Office for Africa

Box 6, Brazzaville, Republic of the Congo

Bilateral aid agencies

The European Community, many Western countries and Japan have offices of their official aid agencies in most countries. These agencies can be contacted through their embassies. Examples of such agencies include the United States Agency for International Development (USAID), the Danish International Development Agency (DANIDA), the Swedish International Development Cooperation Agency (SIDA), the Inter-American Committee for Agricultural Development (CIDA), the Finnish International Development Agency (FINNIDA) and the German Agency for Technical Cooperation (GTZ).

Non-governmental organizations (NGOs)

There are many NGOs, but in many countries they all belong to a national organization. The following list gives headquarters addresses for some NGOs that are important for nutrition workers. A number of these organizations also have country offices.

African Medical Research Foundation (AMREF)

Box 30125, Nairobi, Kenya

Christian Aid

Box 100, London SE1 7RT, UK

Catholic Relief Services (CRS)

209 West Fayette Street, Baltimore, MD 21201-3443, USA

Helen Keller International (HKI)

15 West 16th Street, New York, NY 10011, USA

International Children's Centre (ICC)

Carrefour de Longchamp, 75016 Paris, France

Oxfam

274 Banbury Road, Oxford OX2 7DZ, UK

Save the Children Fund (SCF), UK

Mary Datchelor House, 17 Grove Lane, Camberwell, London SE5 8RD, UK

International Baby Food Action Network for Africa (IBFAN)

c/o GIFA, Box 157, 1211 Geneva 19, Switzerland

International Council for Control of iodine Deficiency Disorders (ICCIDD)

The Secretary, ICCIDD, CSIRO Division of Human Nutrition, Kintore Avenue, Adelaide 5000, Australia

International Vitamin A Consultative Group (IVACG)

c/o Nutrition Foundation, 888 17th Street NW, Washington, DC 20006, USA

World Federation of Public Health Associations (WFPHA)

PO Box 99, 1211 Geneva 20, Switzerland

American Public Health Association (APHA)

1015 15th Street NW, Washington, DC 20005, USA

Other sources of resource materials

Appropriate Health Resources and Technology Action Group (AHRTAG)

1 London Bridge, London SE1 9SG, UK

Teaching Aids at Low Cost (TALC)

Box 49, St Albans Al1 4AX, UK

Annex 2 - Countries included in Sub-Saharan Africa (FAO) and in the Africa region (WHO)

Country

Continental Africa
(WHO)

Sub-Saharan Africa
(FAO)

Algeria

X

 

Angola

X

X

Benin

X

X

Botswana

X

X

Burkina Faso

X

X

Burundi

X

X

Cameroon

X

X

Cape Verde

X

 

Central African Republic

X

X

Chad

X

X

Comoros

X

 

Congo (Republic of)

X

X

Côte d'Ivoire

X

X

Equatorial Guinea

X

 

Eritrea

X

 

Ethiopia

X

X

Gabon

X

X

Gambia

X

X

Ghana

X

X

Guinea

X

X

Guinea-Bissau

X

 

Kenya

X

X

Lesotho

X

X

Liberia

X

X

Madagascar

X

X

Malawi

X

X

Mali

X

X

Mauritania

X

X

Mauritius

X

X

Mozambique

X

X

Namibia

X

X

Niger

X

X

Nigeria

X

X

Rwanda

X

X

Sao Tome and Principe

X

 

Senegal

X

X

Seychelles

X

 

Sierra Leone

X

X

Somalia

 

X

South Africa

X

 

Swaziland

X

X

Tanzania, United Republic

X

X

Togo

X

X

Uganda

X

X

Former Zaire

X

X

Zambia

X

X

Zimbabwe

X

X

Annex 3 - World declaration on nutrition

1. We, the Ministers and the Plenipotentiaries representing 159 states and the European Economic Community at the International Conference on Nutrition (Rome, December 1992), declare our determination to eliminate hunger and to reduce all forms of malnutrition. Hunger and malnutrition are unacceptable in a world that has both the knowledge and the resources to end this human catastrophe. We recognize that access to nutritionally adequate and safe food is a right of each individual. We recognize that globally there is enough food for all and that inequitable access is the main problem. Bearing in mind the right to an adequate standard of living, including food, contained in the Universal Declaration of Human Rights, we pledge to act in solidarity to ensure that freedom from hunger becomes a reality. We also declare our firm commitment to work together to ensure sustained nutritional well-being for all people in a peaceful, just and environmentally safe world.

2. Despite appreciable worldwide improvements in life expectancy, adult literacy and nutritional status, we all view with the deepest concern the unacceptable fact that about 780 million people in developing countries - 20 percent of their combined population - still do not have access to enough food to meet their basic daily needs for nutritional well-being.

3. We are especially distressed by the high prevalence and increasing numbers of malnourished children under five years of age in parts of Africa, Asia and Latin America and the Caribbean. Moreover, more than 2 000 million people, mostly women and children, are deficient in one or more micronutrients: babies continue to be born mentally retarded as a result of iodine deficiency; children go blind and die of vitamin A deficiency; and enormous numbers of women and children are adversely affected by iron deficiency. Hundreds of millions of people also suffer from communicable and non-communicable diseases caused by contaminated food and water. At the same time, chronic non-communicable diseases related to excessive or unbalanced dietary intakes often lead to premature deaths in both developed and developing countries.

4. We call on the United Nations to consider urgently the issue of declaring an International Decade of Food and Nutrition, within existing structures and available resources, in order to give additional emphasis to achieving the objectives of this World Declaration on Nutrition. Such consideration should give particular emphasis to the food and nutrition problems of Africa, and of Asia, Latin America and the Caribbean.

5. We recognize that poverty and the lack of education, which are often the effects of underdevelopment, are the primary causes of hunger and undernutrition. There are poor people in most societies who do not have adequate access to food, safe water and sanitation, health services and education, which are the basic requirements for nutritional well-being.

6. We commit ourselves to ensuring that development programmes and policies lead to a sustainable improvement in human welfare, are mindful of the environment and are conducive to better nutrition and health for present and future generations. The multifunctional roles of agriculture, especially with regard to food security, nutrition, sustainable agriculture and the conservation of natural resources, are of particular importance in this context. We must implement at family, household, community, national and international levels, coherent agriculture, animal husbandry, fisheries, food, nutrition, health, education, population, environmental, economic and social policies and programmes to achieve and maintain balance between the population and available resources and between rural and urban areas.

7. Slow progress in solving nutrition problems reflects the lack of human and financial resources, institutional capacity and policy commitment in many countries needed to assess the nature, magnitude and causes of nutrition problems and to implement concerted programmes to overcome them. Basic and applied scientific research, as well as food and nutrition surveillance systems, are needed to more clearly identify the factors that contribute to the problems of malnutrition and the ways and means of eliminating these problems, particularly for women, children and aged persons.

8. In addition, nutritional well-being is hindered by the continuation of social, economic and gender disparities; of discriminatory practices and laws; of floods, cyclones, drought, desertification and other natural calamities; and of many countries' inadequate budgetary allocations for agriculture, health, education and other social services.

9. Wars, occupations, civil disturbances and natural disasters, as well as human rights violations and inappropriate socio-economic policies, have resulted in tens of millions of refugees, displaced persons, war-affected non-combatant civilian populations and migrants, who are among the most nutritionally vulnerable groups. Resources for rehabilitating and caring for these groups are often extremely inadequate and nutritional deficiencies are common. All responsible parties should cooperate to ensure the safe and timely passage and distribution of appropriate food and medical supplies to those in need, in accordance with the Charter of the United Nations.

10. Changing world conditions and the reduction of international tensions have improved the prospects for a peaceful solution of conflicts and have given us an opportunity as never before to redirect our resources increasingly towards productive and socially useful purposes to ensure the nutritional well-being of all people, especially the poor, deprived and vulnerable.

11. We recognize that the nutritional well-being of all people is a precondition for the development of societies and that it should be a key objective of progress in human development. It must be at the centre of our socio-economic development plans and strategies. Success is dependent on fostering the participation of the people and the community and multisectoral actions at all levels, taking into account their long-term effects. Shorter-term measures to improve nutritional well-being may need to be initiated or strengthened to complement the benefits resulting from longer-term development efforts.

12. Policies and programmes must be directed towards those most in need. Our priority should be to implement people-focused policies and programmes that increase access to and control of resources by the rural and urban poor, raise their productive capacity and incomes and strengthen their capacity to care for themselves. We must support and promote initiatives by people and communities and ensure that the poor participate in decisions that affect their lives. We fully recognize the importance of the family unit in providing adequate food, nutrition and a proper caring environment to meet the physical, mental, emotional and social needs of children and other vulnerable groups, including the elderly. In circumstances where the family unit can no longer fulfil these responsibilities adequately, the community and/or government should offer a support network to the vulnerable. We, therefore, undertake to strengthen and promote the family unit as the basic unit of society.

13. The right of women and adolescent girls to adequate nutrition is crucial. Their health and education must be improved. Women should be given the opportunity to participate in the decision-making process and to have increased access to and control of resources. It is particularly important to provide family planning services to both men and women and to provide support for women, especially working women, whether paid or unpaid, throughout pregnancy and breast-feeding and during the early childhood period. Men should also be motivated through appropriate education to assume an active role in the promotion of nutritional well-being.

14. Food aid may be used to assist in emergencies, to provide relief to refugees and displaced persons and to support household food security and community and economic development. Countries receiving emergency food aid should be provided with sufficient resources to enable them to move on from the rehabilitation phase to development, so that they will be in a position to cope with future emergencies. Care must be taken to avoid creating dependency and to avoid negative impacts on food habits and on local food production and marketing. Before food aid is reduced or discontinued, steps should be taken to alert recipient countries as much in advance as possible so that they can identify alternative sources and implement other approaches. Where appropriate, food aid may be channelled through NGOs with local and popular participation, in accordance with the domestic legislation of each country.

15. We reaffirm our obligations as nations and as an international community to protect and respect the need for nutritionally adequate food and medical supplies for civilian populations situated in zones of conflict. We affirm in the context of international humanitarian law that food must not be used as a tool for political pressure. Food aid must not be denied because of political affiliation, geographic location, gender, age, ethnic, tribal or religious identity.

16. We recognize the fact that each government has the prime responsibility to protect and promote food security and the nutritional well-being of its people, especially the vulnerable groups. However, we also stress that such efforts of low-income countries should be supported by actions of the international community as a whole. Such actions should include an increase in official development assistance in order to reach the accepted United Nations target of 0.7 percent of the GNP of developed countries as reiterated at the 1992 United Nations Conference on Environment and Development.1 Also, further renegotiation or alleviation of external debt could contribute in a substantive manner to the nutritional well-being in medium-income countries as well as in low-income ones.

17. We acknowledge the importance of further liberalization and expansion of world trade, which would increase foreign exchange earnings and employment in developing countries. Compensatory measures will continue to be needed to protect adversely affected developing countries and vulnerable groups in medium- and low-income countries from negative effects of structural adjustment programmes.

18. We reaffirm the objectives for human development, food security, agriculture, rural development, health, nutrition and environment and sustainable development enunciated in a number of international conferences and documents.2 We reiterate our commitment to the nutritional goals of the Fourth United Nations Development Decade and the World Summit for Children.

19. As a basis for the Plan of Action for Nutrition and guidance for formulation of national plans of action, including the development of measurable goals and objectives within time frames, we pledge to make all efforts to eliminate before the end of this decade:

We also pledge to reduce substantially within this decade:

20. We resolve to promote active cooperation among governments, multilateral, bilateral and non-governmental organizations, the private sector, communities and individuals to eliminate progressively the causes that lead to the scandal of hunger and all forms of malnutrition in the midst of abundance.

21. With a clear appreciation of the intrinsic value of human life and the dignity it commands, we adopt the attached Plan of Action for Nutrition and affirm our determination to revise or prepare, before the end of 1994, our national plans of action, including attainable goals and measurable targets, based on the principles and relevant strategies in the attached Plan of Action for Nutrition. We pledge to implement it.

Annex 4 - Proximate composition of foods (per 100 g edible portion)

Food

Waste

Moisture

Energy

Protein

Total fat

Total carbo- hydrates

Ca

Fe

Retinol

Provitamin A

B vitamins

Folic acid

Vitamin C

(g)

(%)

(kcal)

(g)

(g)

(g)

(mg)

(mg)

(µg)

_-carotene

Other

B1

B2

B6

B12

Niacin

(µg)

(mg)

                   

(µg)

(µg)

(µg)

(mg)

(µg)

(µg)

(mg)

   

Cereals and grain products

Maize, white, whole kernel, dried

0

12

345

9.4

4.2

72

16

3.6

0

0

0

0.33

0.10

0.20

-

2.2

-

0

Maize, yellow, whole kernel, dried

-

10

355

10.0

4.8

72

13

4.9

0

125

0

0.32

0.12

0.20

-

1.7

-

4

Maize, white, flour, 60-80%extraction

0

12

335

8.0

1.0

77

6

1.1

0

0

0

0.14

0.05

0.12

-

1.0

-

0

Maize, yellow, meal (unga wa mahindi)

0

12

340

9.3

3.8

72

17

4.2

0

140

0

0.30

0.08

0.20

-

1.8

-

3

Maize, white, meal (dona)

0

12

345

10.0

4.5

70

12

2.5

0

0

0

0.35

0.13

-

-

2.0

-

3

Millet, finger, whore grain

7

11

315

7.4

1.3

73

395

17.0

0

25

0

0.18

0.11

-

-

0.8

-

1

Millet, finger, flour

0

13

320

5.6

1.4

74

315

54.0

0

25

0

0.22

0.10

-

-

0.8

-

0

Millet, bullrush, whole grain

0

12

340

10.0

4.0

70

22

21.0

0

25

0

0.30

0.22

-

-

1.7

-

3

Millet, bullrush, flour

0

16

335

5.9

3.5

71

17

39.0

-

-

-

0.18

0.22

-

-

1.0

-

-

Rice, lightly milled, parboiled

0

12

335

7.0

0.5

80

9

1.7

0

0

0

0.25

0.03

0.30

-

2.8

29

0

Rice, milled, polished

0

12

335

7.0

0.5

80

9

1.7

0

0

0

0.10

0.03

0.30

0

2.8

29

0

Sorghum, whole grain

5

10

345

11.0

3.2

72

26

11.0

0

20

0

0.34

0.15

0.25

-

33

-

0

Sorghum, flour

0

11

335

9.5

2.8

73

28

10.0

0

20

0

0.28

0.09

-

-

3.4

-

0

Wheat, whole, parboiled

0

12

330

12.0

1.8

71

54

6.1

0

0

0

0.36

0.09

0.35

0

3.8

57

0

Wheat, flour, 85% extraction

0

12

340

11.0

2.0

74

36

3.6

0

0

0

0.37

0.08

0.30

0

2.8

51

0

Starchy roots, tubers and fruits

Breadfruit, pulp, raw

34

72

99

1.5

0.3

24

28

2.0

0

5

10

0.08

0.05

0

-

0.7

-

31

Cassava, bitter, fresh

26

62

140

1.2

0.2

35

68

1.9

0

15

30

0.04

0.05

-

0

0.6

24

31

Cassava, meal

0

13

320

1.6

0.5

82

66

3.6

0

0

0

0.06

0.05

0

0

0.9

-

4

Plantain, ripe, raw

34

65

130

1.2

0.3

32

8

1.3

0

390

780

0.08

0.04

0.25

0

0.6

16

20

Potato, raw

14

78

75

1.7

0.1

18

13

1.1

0

12

26

0.07

0.03

0.27

0

1.3

14

21

Sweet potato, yellow, raw

21

69

110

1.6

0.2

28

33

2.0

0

1 800

0

0.09

0.04

0.27

0

0.7

52

37

Sweet potato, pale, raw

21

69

110

1.6

0.2

28

33

2.0

0

35

0

0.09

0.04

0.20

0

0.7

52

37

Taro or cocoyam, raw

16

73

94

1.8

0.1

23

51

1.2

0

0

0

0.10

003

-

0

0.8

-

8

Yam, fresh

16

69

110

1.9

0.2

27

52

0.8

0

15

10

0.11

0.02

-

0

0.3

-

6

Yam, flour

0

14

310

3.4

0.4

78

20

1.1

0

0

0

0.10

0.08

-

-

1.1

-

0

Grain legumes and legume products

Beans, dried

0

12

320

22.0

1.5

57

120

8.2

0

0

0

0.37

0.16

0.20

0

2.4

180

1

Chickpeas, whole seeds, raw, dried

0

10

325

20.0

3.7

57

250

11.0

0

30

60

0.48

0.16

-

0

1.8

180

8

Cowpeas, mature pods, dried

0

11

320

23.0

1.4

57

80

5.0

0

15

0

0.90

0.15

0.20

0

2.0

439

2

Cowpeas, young green pods, raw

-

89

39

3.7

0.6

5

54

1.4

0

230

460

0.14

0.10

-

-

1.0

-

24

Lentils, dried

0

10

325

25.0

1.2

57

64

7.0

0

30

60

0.41

0.19

0.60

0

2.2

35

0

Pigeon peas, dried

0

10

310

20.0

1.3

58

160

5.0

0

28

55

0.72

0.14

0.20

-

2.9

100

 

Soybeans, dried

0

11

405

34.0

18.0

29

185

6.1

0

28

55

0.71

0.25

0.82

0

2.0

210

0

Nuts and seeds

Bambara nuts, fresh

25

10

345

19.0

6.2

57

62

12.0

0

10

0

0.47

0.14

-

-

1.8

-

0

Cashew nuts, dried

0

8

560

17.0

43.0

28

76

18.0

0

3

4

0.65

0.25

-

0

1.6

-

7

Coconut, mature kernel, fresh

35

43

390

3.6

39.0

7

21

2.5

0

13

24

0.03

0.03

0.07

0

0.6

26

2

Groundnuts, dry

30

7

570

23.0

45.0

20

49

3.8

0

8

14

0.79

0.14

0.50

0

15.5

1 10

1

Melon seeds, without coat

25

6

595

26.0

50.0

11

53

7.4

0

0

0

0.10

0.12

-

-

1.4

-

-

Pumpkin seeds, withoutcoat

25

6

575

23.0

46.0

19

57

2.8

0

9

18

0.15

0.12

-

-

1.4

-

2

Sunflower seeds, without coat

4

4

590

20.0

46.0

26

100

7.6

0

0

0

1.36

0.16

-

-

3.3

-

-

Vegetables and vegetable products

Amaranth leaves, raw

24

84

45

4.6

0.2

7

410

8.9

0

2 300

85

0.05

0.42

-

0

1.2

85

50

Amaranth leaves, cooked

0

84

39

4.0

0.2

6

360

7.7

0

1 700

60

-

-

-

-

-

-

34

Baobab leaves, raw

18

77

67

3.8

0.3

13

400

1.1

-

-

-

-

-

-

-

-

-

52

Bean sprouts, raw

20

64

130

13.0

0.8

19

110

8.2

0

15

30

0.17

0.14

-

-

2.0

-

7

Carrots, raw

26

89

35

0.9

0.1

8

35

0.7

0

6 000

1 050

0.04

0.04

0.25

0

0.6

8

8

Cassava leaves, raw

20

72

90

7.0

1.0

14

300

7.6

0

3 000

0

0.25

0.60

-

-

2.4

-

310

Cauliflower, raw

44

92

25

2.0

0.1

4

35

12

0

8

15

0.06

0.09

0.27

0

0.5

22

96

Cowpea leaves, raw, fresh

5

85

45

4.7

0.3

6

255

5.7

0

700

0

0.20

0.37

024

0

2.1

135

56

Cowpea leaves, raw, dried

5

10

270

28.0

1.8

36

1 500

35

0

3 600

0

-

-

-

-

-

-

-

Eggplant, raw

22

90

30

1.0

0.2

6

14

1.3

0

17

34

0.05

0.05

0.10

0

0.5

29

9

Mushrooms, fresh

9

90

29

1.5

0.5

5

20

1.5

0

0

0

0.10

0.40

0.10

0

4.0

23

3

Okra, pods, raw

19

89

35

2.1

0.2

7

84

1.2

0

190

0

0.04

0.08

0.22

0

0.6

23

47

Okra, leaves, raw

20

82

58

4.4

0.6

9

530

0.7

0

730

0

0.25

2.80

-

-

0.2

-

59

Pepper, capsules, sweet green, raw

14

86

44

2.0

0.8

8

29

2.6

0

730

190

0.12

0.15

0.37

-

2.2

24

140

Pepper, capsules, sweet red, raw

14

86

44

2.0

0.8

8

29

2.6

0

640

115

0.12

0.15

0.37

-

2.2

24

140

Pepper leaves, raw

20

82

73

4.6

3.4

6

170

10.0

0

3 500

1 050

-

-

-

-

-

-

2

Pumpkin, raw

23

93

23

1.0

0.1

5

25

1.4

0

1 200

1 100

0.05

0.02

0.10

0

0.5

8

8

Pumpkin leaves, raw

-

89

25

4.0

0.2

2

475

0.8

0

1 000

0

0.08

0.06

-

-

0.3

-

80

Sweet potato leaves, raw

20

83

49

4.6

0.2

8

160

62

0

2 620

875

0.10

0.28

-

-

0.9

-

70

Taro leaves, raw

-

90

31

2.4

0.6

4

98

2.0

0

1 530

540

0.17

0.35

-

-

0.8

-

11

Tomato, raw

4

94

22

1.0

0.2

4

10

0.6

0

380

135

0.06

0.04

0.06

0

0.6

28

26

Fruit

Avocado, raw

50

80

120

1.4

11.0

4

19

1.4

0

400

265

0.05

0.15

0.25

0

2.0

22

18

Baobab, ripe, raw

72

16

280

2.2

0.8

70

285

7.4

0

63

35

0.37

0.06

-

-

2.1

-

270

Banana, ripe, raw

37

77

82

1.5

0.1

20

9

1.4

0

90

60

0.03

0.03

0.35

0

0.6

19

9

Orange or tangerine, raw

25

88

44

0.6

0.4

10

28

0.1

0

730

0

0.02

0.03

0.05

0

0.2

37

46

Grapefruit or pomelo, raw

49

90

34

0.8

0.1

8

21

0.6

0

250

0

0.05

0.03

0.03

0

0.2

12

44

Lemon or lime, raw

41

90

40

0.6

0.8

8

19

0.7

0

8

4

0.03

0.02

0.04

0

0.3

-

45

Dates, dried

13

17

295

2.7

0.6

74

82

9.4

0

23

14

0.06

0.15

0.21

0

1.8

20

0

Guava, raw

19

82

46

1.1

0.4

10

24

1.3

0

220

145

0.06

0.04

0.14

0

1.3

7

325

Mango, ripe, raw, without skin

36

83

60

0.6

0.2

15

24

1.2

0

2 400

0

0.03

0.05

0.13

0

0.4

7

42

Mango, unripe, raw, without skin

36

84

55

0.5

0.1

14

7

1.4

0

60

0

0.02

0.03

0.10

-

0.2

7

86

Papaya, raw

26

91

30

0.4

0.1

7

21

0.6

0

300

0

0.03

0.03

0.02

0

0.4

1

52

Pineapple, fresh

33

87

48

0.4

0.1

12

16

0.4

0

70

45

0.06

0.03

0.09

0

0.1

11

34

Tamarind, dried

36

21

220

5.0

0.6

52

165

2.2

0

45

30

0.18

0.09

0.08

0

0.6

-

9

Watermelon

50

94

22

0.5

0.1

5

8

0.3

0

190

125

0.04

0.05

0.10

0

0.1

3

8

Sugars and syrups

Soft drinks, commercial

0

87

45

0

0

12

10

-

0

0

0

-

-

-

-

-

-

-

Sugar cane

55

82

54

0.6

0.1

13

8

1.4

0

-

-

0.02

0.01

-

-

0.1

-

3

Sugar

0

0

375

0

0

100

0

0

0

0

0

0

0

0

0

0

0

0

Meat, poultry and eggs

Beef, moderately fat

20

63

235

18.0

18.0

0

11

3.6

24

5

0

0.26

0.15

0.25

1.4

4.0

7

0

Egg, hen

12

75

140

12.0

10.0

1

45

2.0

150

300

0

0.10

0.30

0.15

1.7

0.3

25

0

Goat, moderately fat

26

68

170

18.0

11.0

0

11

2.3

0

0

0

0.17

0.32

-

-

5.6

-

-

Heart, beef

-

77

105

17.0

3.6

1

9

4.8

40

10

0

0.28

0.28

0.36

13.0

2.7

0

1

Kidney, beef

-

77

1 15

14.0

5.5

3

13

4.6

300

0

0

0.28

1.50

0.45

19.0

5.8

52

10

Liver, beef

-

70

135

19.0

4.7

5

8

10.0

810

180

0

0.50

3.00

0.35

53.0

10.0

250

15

Mutton, moderately fat

20

61

255

17.0

21.0

0

10

2.0

10

0

0

0.12

0.17

0.40

2.9

3.1

-

-

Pork, moderately fat

18

46

410

12.0

40.0

0

11

1.8

0

0

0

0.60

0.14

0.38

5.5

3.1

40

-

Poultry, e.g. chicken

33

72

140

20.0

6.5

0

10

1.1

75

60

0

0.10

0.15

0.20

0.3

3.7

-

0

Fish and fish products

Fish, average fillet

0

75

115

22.0

3.0

0

32

1.7

0

0

0

0.05

0.08

0.16

-

2.8

-

0

Fish, dried

-

14

255

47.0

7.4

0

1 000

4.9

0

0

0

0.07

0.33

-

-

6.2

-

0

Small dried fish (dagaa)

-

20

320

44.0

16.0

-

3 000

8.5

-

-

-

0.10

0.20

-

-

6.0

-

0

Milk and milk products

Milk, cow, whole

0

85

79

3.8

4.8

5

145

0

27

80

0

0.04

0.21

0.05

0.4

0.1

6

1

Milk powder, cow, whole

-

4

465

26.0

24.0

38

1 000

0.5

400

345

0

0.28

1.30

0.25

-

0.7

-

0

Milk powder, cow, skimmed (DSM), vitamin A enriched

-

-

355

36.0

-

-

1 260

1.0

1 500

0

0

0.45

1.50

-

-

1.1

-

1

Milk, goat

0

84

84

3.4

4.9

7

160

0.1

25

0

0

0.06

0.22

0.04

0.1

0.4

-

1

Oils and tats

Butter, from cows' milk

0

21

700

0

77.0

2

15

0

640

545

0

0.01

0.08

0

-

0.1

-

0

Coconut oil

0

0

900

0

100.0

0

2

0

0

0

0

0

0

-

-

0

-

-

Fish-liver oil

0

0

900

0

100.0

0

-

-

140 000

30 000

0

-

-

-

-

-

-

-

Ghee, clanged butter

0

1

885

0

98.0

1

2

0.4

270

230

0

-

0.01

-

-

-

-

-

Lard or animal fat

0

1

890

0

99.0

0

1

0.1

0

0

0

0

0

0

-

0

0

0

Red palm oil, fresh

0

1

890

0

99.0

0

6

0

0

25 000

10 000

0.01

0.02

0

0

0

0

-

Red palm oil, stale

0

1

890

0

99.0

0

6

0

0

12 000

4 800

-

0.01

0.02

0

0

0

-

Salad oil

0

0

900

0

100.0

0

0

0

0

0

0

0

0

0

-

0

-

0

Sunflower oil

0

0

900

0

100.0

0

-

0

0

25

0

0

-

-

-

0

-

0

Other

Beer, local

0

-

25

0.2

-

-

0

0.3

0

0

0

0.02

0.01

-

-

0.4

-

0

Caterpillars, dried

-

9

390

53.0

15.0

12

185

2.3

-

-

-

0.17

1.30

-

-

6.0

-

0

Coconut milk

0

94

21

0.2

0.4

5

24

0.3

 

0

0

0

0

0

0

0

-

3

Termites, fresh

-

45

340

20.0

28.0

2

12

1.0

0

0

0

-

-

-

-

-

-

-

Yeast, baker's dry

-

70

52

11.0

0.4

1

25

5.0

0

-

-

0.71

1.70

0.6

-

11.0

-

0

Source: West, Pepping and Temalilwa, 1988.

Notes: As values reported for the proportions of waste in individual foods as purchased vary widely. the data presented in the first column should be considered only as estimates.

The values for waste are expressed as g per 100 g food "as purchased" (that is, including the waste). Therefore. the edible portion can be estimated by multiplying the amount of food as purchased by the factor 100(100 + x) where x is the value for waste in the table.

The reported values for the moisture content of a particular food item vary from one to another, particularly for foods with a high moisture content such as fruits and vegetables.

Reported differences in nutrient content are often due largely to differences in moisture content rather than to differences in the nutrient content of the dry matter of the food.

Thus. when data for foods with a high moisture content were derived from a number of sources, correction was made for the moisture content.

-: Unknown. 0: Trace.

Annex 5 - Countries ranked by fat energy ratioa of national food supply, 1992

Country

Fat energy ratio

Average total fat available
(g/caput/day)

Average dietary energy supply (DES)
(kcal/caput/day)

Burundi

6.6

14.3

1 941

Rwanda

7.7

15.6

1 821

Malawi

10.7

21.7

1 825

Zambia

12.1

26.0

1 931

Uganda

12.1

29.1

2 159

Niger

12.8

32.0

2 257

Namibia

13.4

31.8

2 134

Madagascar

13.7

32.4

2 135

Lesotho

13.8

33.8

2 201

Tanzania, United Republic of

14.0

31.4

2 018

Ethiopia

14.1

25.3

1 610

Former Zaire

14.7

33.6

2 060

Ghana

14.7

36.0

2 199

Côte d'Ivoire

16.2

44.8

2 491

Mali

16.4

41.4

2 278

Burkina Faso

16.7

44.3

2 387

Comoros

17.4

36.7

1 897

Togo

17.5

43.6

2 242

Swaziland

17.6

53.0

2 706

Benin

18.3

51.5

2 532

Gabon

18.4

51.2

2 508

Guinea

18.7

49.7

2 389

Cameroon

19.6

43.1

1 981

Mozambique

19.7

36.8

1 680

Mauritania

19.9

59.4

2 685

Liberia

20.0

36.5

1 640

Kenya

20.1

46.4

2 075

Angola

20.3

41.5

1 839

Seychelles

20.8

52.8

2 287

Nigeria

21.1

49.8

2 124

Gambia

21.5

56.4

2 360

Chad

22.3

49.3

1 989

Zimbabwe

23.0

50.8

1 985

Senegal

24.4

61.3

2 262

Sudan

24.4

59.7

2 202

Congo (Republic of)

24.5

62.6

2 296

Mauritius

24.7

73.7

2 690

Somalia

25.4

42.4

1 504

Guinea-Bissau

26.2

74.5

2 556

Botswana

27.0

67.9

2 264

Central African Republic

27.2

51.0

1 690

Cape Verde

30.8

96.0

2 805

Sierra Leone

32.3

60.8

1 694

Sao Tome and Principe

37.8

89.4

2 129

Source: FAO, 1996e.

a The proportion of dietary energy supply derived from fat.

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