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Book (stand-alone)Report of the regional expert consultation of the Asia-Pacific network for food and nutrition on functional foods and their implications in the daily diet 2004
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No results found.An account of the consultation at the FAO regional office in Bangkok from 16 to 19 November 2004, attended by 21 nutrition experts from ten member countries. The term "functional foods" is not well understood and its usage varies greatly among countries. The generally accepted understanding is that functional foods provide health benefits beyond basic nutrition. Identification of functional foods is at very different stages in the region and it is time for the region to have an agreed technical definition for functional foods and appropriate methodologies for scientific substantiation of health claims. Appropriate regulatory mechanisms to ensure safety and efficacy of the products are also needed. Such mechanisms and regulations would be beneficial not only for the industry, but to instill greater consumer confidence in functional foods. The consultation deliberated on various aspects of functional foods, especially nutritional considerations, with the aim of promoting the improved nut ritional status and health of the population, in Asia in particular. -
MeetingConcept note for the Preliminary consultation on monitoring antimicrobial resistance in animal bacterial pathogens of diseased livestock and poultry
Workshop on Development of Antimicrobial Resistance (AMR) Surveillance Guideline #2 (Livestock Pathogens). 28-29 August 2018; Bangkok, Thailand
2018Also available in:
No results found.Antimicrobial resistance (AMR) in bacterial organisms does not recognize biological, physical, or sectoral boundaries. Its potential transmission pathways include broad areas of disciplines that are often traditionally segregated. The collective and coordinated actions across these multiple disciplines can leverage on the strengthened sectoral accountability towards AMR mitigation. This ensures that the efforts of nations to address this global issue will benefit from the respective expertise of each sector, and that actions are also well-sustained by their respective mandates. -
Book (stand-alone)Fats and fatty acid in human nutrition
Report of an expert consultation, 10 − 14 November 2008 Geneva
2010The 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 s cientific 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.The Joint FAO/WHO Expert Consultation on Fats and Fatty Acids in Human Nutrition (hereafter Expert Consultation) was the most recent expert meeting convened, and was held in Geneva from 10 to 14 November 2008. The Expert Consultation was the third to be held on the subject of fats in human nutrition, the first expert consultation on this topic being held in 1977 (FAO, 1978) and the second in 1993 (FAO, 1994).
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