FAO FOOD AND NUTRITION PAPERS
1/1 Review of food consumption surveys 1977 - Vol. 1. Europe, North America, Oceania, 1977 (E)
1/2 Review of food consumption surveys 1977 - Vol. 2. Africa, Latin America, Near East, Far East, 1979(E)
2 Report of the joint FAO/WHO/UNEP conference on mycotoxins, 1977 (E F S)
3 Report of a joint FAO/WHO expert consultation on dietary fats and oils in human nutrition, 1977 (E F S)
4 JECFA specifications for identity and purity of thickening agents, anticaking agents, antimicrobials, antioxidants and emulsifiers, 1978 (E)
5 JECFA - guide to specifications, 1978 (E F)
5 Rev. 1 JECFA - guide to specifications, 1983 (E F)
5 Rev. 2 JECFA - guide to specifications, 1991 (E)
6 The feeding of workers in developing countries, 1976 (ES)
7 JECFA specifications for identity and purity of food colours, enzyme preparations and other food additives, 1978 (E F)
8 Women in food production, food handling and nutrition, 1979 (E F S)
9 Arsenic and tin in foods: reviews of commonly used methods of analysis, 1979 (E)
10 Prevention of mycotoxins, 1979 (E F S)
11 The economic value of breast-feeding, 1979 (E F)
12 JECFA specifications for identity and purity of food colours, flavouring agents and other food additives, 1979(E F)
13 Perspective on mycotoxins, 1979 (E F S)
14 Manuals of food quality control:
14/1 Food control laboratory, 1979 (Ar E)
14/1 Rev.1 The food control laboratory, 1986 (E)
14/2 Additives, contaminants, techniques, 1980 (E)
14/3 Commodities, 1979 (E)
14/4 Microbiological analysis, 1979 (E F S)
14/5 Food inspection, 1981 (Ar E) (Rev. 1984, E S)
14/6 Food for export, 1979 (E S)
14/6 Rev.1 Food for export, 1990 (E S)
14/7 Food analysis: general techniques, additives, contaminants and composition, 1986 (C E)
14/8 Food analysis: quality, adulteration and tests of identity, 1986 (E)
14/9 Introduction to food sampling, 1988 (Ar C E F S)
14/10 Training in mycotoxins analysis, 1990 (E S)
14/11 Management of food control programmes, 1991 (E)
14/12 Quality assurance in the food control microbiological laboratory, 1991 (E)
14/13 Pesticide residue analysis in the food control laboratory, 1993 (E F)
14/14 Quality assurance in the food control chemical laboratory, 1993 (E)
14/15 Imported food inspection, 1993 (E)
14/16 Radionuclides in food, 1994 (E)
15 Carbohydrates in human nutrition, 1980 (E F S)
16 Analysis of food consumption survey data for developing countries, 1980 (E F S)
17 JECFA specifications for identity and purity of sweetening agents, emulsifying agents, flavouring agents and other food additives, 1980 (E F)
18 Bibliography of food consumption surveys, 1981 (E)
18 Rev. 1 Bibliography of food consumption surveys, 1984 (E)
18 Rev. 2 Bibliography of food consumption surveys, 1987(E)
18 Rev. 3 Bibliography of food consumption surveys, 1990 (E)
19 JECFA specifications for identity and purity of carrier solvents, emulsifiers and stabilizers, enzyme preparations, flavouring agents, food colours, sweetening agents and other food additives, 1981 (E F)
20 Legumes in human nutrition, 1982 (E F S)
21 Mycotoxin surveillance - a guideline, 1982 (E)
22 Guidelines for agricultural training curricula in Africa, 1982 (E F)
23 Management of group feeding programmes, 1982(EFPS)
23 Rev.1 Food and nutrition in the management of group feeding programmes, 1993.(E F S)
24 Evaluation of nutrition interventions, 1982 (E)
25 JECFA specifications for identity and purity of buffering agents, salts; emulsifiers, thickening agents, stabilizers; flavouring agents, food colours, sweetening agents and miscellaneous food additives, 1982 (E F)
26 Food composition tables for the Near East, 1983 (E)
27 Review of food consumption surveys 1981, 1983 (E)
28 JECFA specifications for identity and purity of buffering agents, salts, emulsifiers, stabilizers, thickening agents, extraction solvents, flavouring agents, sweetening agents and miscellaneous food additives, 1983 (E F)
29 Post-harvest losses in quality of food grains, 1983 (E F)
30 FAO/WHO food additives data system, 1984 (E)
30 Rev. 1 FAO/WHO food additives data system, 1985 (E)
31/1 JECFA specifications for identity and purity of food colours, 1984 (E F)
31/2 JECFA specifications for identity and purity of food additives, 1984 (E F) -- _ -
32 Residues of veterinary drugs in foods, 1985 (E/F/S)
33 Nutritional implications of food aid: an annotated bibliography, 1985 (E)
34 JECFA specifications for identity and purity of certain food additives, 1986 (E F)
35 Review of food consumption surveys 1985, 1986 (E)
36 Guidelines for can manufacturers and food canners, 1986 (E)
37 JECFA specifications for identity and purity of certain food additives, 1986 (E F)
38 JECFA specifications for identity and purity of certain food additives, 1988 (E)
39 Quality control in fruit and vegetable processing, 1988(E FS)
40 Directory of food and nutrition institutions in the Near East, 1987 (E)
41 Residues of some veterinary drugs in animals and foods, 1988 (E)
41/2 Residues of some veterinary drugs in animals and foods. Thirty-fourth meeting of the joint FAO/WHO Expert Committee on Food Additives, 1990 (E)
41/3 Residues of some veterinary drugs in animals and foods. Thirty-sixth meeting of the joint FAO/WHO Expert Committee on Food Additives, 1991 (E)
41/4 Residues of some veterinary drugs in animals and foods. Thirty-eighth meeting of the joint FAO/WHO Expert Committee on Food Additives, 1991 (E)
41/5 Residues of some veterinary drugs in animals and foods. Fortieth meeting of the Joint FAO/WHO Expert Committee on Food Additives, 1993 (E)
41/6 Residues of some veterinary drugs in animals and foods. Forty-second meeting of the Joint FAO/WHO Expert Committee on Food Additives, 1994 (E)
41/7 Residues of some veterinary drugs in animals and foods. Forty-third meeting of the Joint FAO/WHO Expert Committee on Food Additives, 1994 (E)
41/8 Residues of some veterinary drugs in animals and foods. Forty-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives, 1996 (E) 42 Traditional food plants, 1988 (E)
42/1 Edible plants of Uganda. The value of wild and cultivated plants as food, 1989 (E)
43 Guidelines for agricultural training curricula in Arab countries, 1988 (Ar)
44 Review of food* consumption surveys 1988, 1988 (E)
45 Exposure of infants and children to lead, 1989 (E)
46 Street foods, 1990 (E/F/S)
47/1 Utilization of tropical foods: cereals, 1989 (E F S)
47/2 Utilization of tropical foods: roots and tubers, 1989 (E FS)
47/3 Utilization of tropical foods: trees, 1989 (E F S)
47/4 Utilization of tropical foods: tropical beans, 1989(EFS)
47/5 Utilization of tropical foods: tropical oil seeds, 1989 (E F S)
47/6 Utilization of tropical foods: sugars, spices and stimulants, 1989 (E F S)
47/7 Utilization of tropical foods: fruits and leaves, 1990 (E FS)
47/8 Utilization of tropical foods: animal products, 1990 (E FS)
48 Number not assigned
49 JECFA specifications for identity and purity of certain food additives, 1990 (E)
50 Traditional foods in the Near East, 1991 (E)
51 Protein quality evaluation. Report of the Joint FAO/WHO Expert Consultation, 1991 (E F)
52/1 Compendium of food additive specifications Vol. 1, 1993 (E)
52/2 Compendium of food additive specifications Vol. 2, 1993 (E)
52 Add. 1 Compendium of food additive specifications - Addendum 1, 1992 (E)
52 Add. 2 Compendium of food additive specifications - Addendum 2, 1993 (E)
52 Add. 3 Compendium of food additive specifications - Addendum 3,1995 (E)
52 Add. 4 Compendium of food additive specifications, 1996 (E)
53 Meat and meat products in human nutrition in developing countries, 1992 (E)
54 Number not assigned
55 Sampling plans for aflatoxin analysis in peanuts and corn, 1993 (E)
56 Body mass index - A measure of chronic energy deficiency in adults, 1994 (E F S)
57 Fats and oils in human nutrition, 1995 (E F)
58 The use of hazard analysis critical control point (HACCP) principles in food control. 1995 (E F S)
59 Nutrition education for the public, 1995 (E F S)
60 Food fortification: technology and quality control, 1996(E)
Availability: September 1996
Ar - Arabic
C - Chinese
E - English
F - French
P - Portuguese
S - Spanish
Multil - Multilingual
* Out of print
** in preparation
The FAO Technical Papers are available through the authorized FAO Sales Agents or directly from Sales and Marketing Group, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy.
This report of a technical meeting, convened by FAO in November 1995. on the technology and quality control aspects of food fortification, records the issues covered and the conclusions and recommendations reached, and includes a number of background papers. Food fortification, the addition of one or more essential nutrients to a food for the purpose of preventing or correcting a deficiency of those nutrients in target populations, is one approach to achieving the objective of eliminating or substantially reducing important micronutrient deficiencies. The FAO/WHO International Conference on Nutrition, held in 1992, recognized the widespread occurrence of micronutrient deficiencies and recommended steps to eliminate Iodine and vitamin A deficiencies before the end of the decade and to reduce substantially other important micronutrient deficiencies. food-based approaches as the most effective way to address these problems.
