RAP publication 2003/21
RAP publication 2003/21

Report of the Regional Expert Consultation of the
Asia-Pacific Network for Food and Nutrition on
Food Composition Activities

Bangkok, Thailand, 18 to 21 November 2003

   
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
REGIONAL OFFFICE FOR ASIA AND THE PACIFIC
Bangkok, 2003
   
 
Table of Contents

The designations employed and the presentation of material in this report do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

The opinions expressed in this report are those of the authors alone and do not imply any opinion whatsoever on the part of FAO.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Senior Food and Nutrition Officer, Food and Agriculture Organization of the United Nations, Regional Office for Asia and the Pacific, 39 Phra Atit Road, Bangkok, Thailand.

FOR COPIES WRITE TO:

Biplab K. Nandi
Senior Food and Nutrition Officer
FAO Regional Office for Asia and the Pacific
Maliwan Mansion
39 Phra Atit Road
Bangkok 10200, THAILAND
Tel: (+66-2) 697 4143 or 697 4265
Fax: (+66-2) 697 4445 or 697 4405
Email: Biplab.Nandi@fao.org

© FAO 2003


Table of Contents


ACRONYMS AND ABBREVIATIONS USED

I. INTRODUCTION

II. CONCLUSIONS AND RECOMMENDATIONS FROM THE PAPERS PRESENTED AND DISCUSSED

APPENDICES

Appendix I: List of participants
Appendix II: Opening Address by He Changchui Assistant Director-General and FAO Regional Representative for Asia and the Pacific
Appendix III: Agenda
Appendix IV: Timetable
Appendix V: Working group I: Terms of reference improving data quality and quantity of food composition data
Appendix VI: Working group II: Terms of reference use of food composition data for nutrition education
Appendix VII: Working group III: Terms of reference outlining a TCP proposal on food composition activities
Appendix VIII: Matrix on status of FCT development and dissemination


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