Annexes

Annex 1 - International organizations and sources of materials

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

Annex 3 - World declaration on nutrition

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

Annex 5 - Countries ranked by fat energy ratio^a of national food supply, 1992

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.

¹ "Developed countries reaffirm their commitments lo reach the accepted United Nations target of 0.7 percent of GNP for ODA and, to the extent that they have not yet achieved that target, agree to augment their aid programmes in order to reach that target as soon as possible and to ensure prompt and effective implementation of Agenda 21. Some countries have agreed to reach the target by the year 2000. ...Those countries that have already reached the target are to be commended and encouraged to continue to contribute to the common effort to make available the substantial additional resources that have to be mobilized. Other developed countries, in line with their support for reform efforts in developing countries, agree to make their best efforts to increase their level of ODA." (Report of the United Nations Conference on Environment and Development, Rio de Janeiro, 1992, Paragraph 33.13).

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.

² The World Food Conference, 1974; the Alma Ata Conference on Primary Health Care, 1978; the World Conference on Agrarian Reform and Rural Development, 1979; the Convention on the Elimination of All Forms of Discrimination Against Women, 1979, especially Articles 12 and 13; the Innocenti Declaration on the Protection, Promotion and Support of breastfeeding 1990; the Montreal Policy Conference on Micronutrient Malnutrition, 1991; the Rio Declaration on Environment and Development, 1992.

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:

· famine and famine-related deaths;

· starvation and nutritional deficiency diseases in communities affected by natural and man-made disasters;

· iodine and vitamin A deficiencies.

We also pledge to reduce substantially within this decade:

· starvation and widespread chronic hunger;

· undernutrition, especially among children, women and the aged;

· other important micronutrient deficiencies, including iron;

· diet-related communicable and non-communicable diseases;

· social and other impediments to optimal breast-feeding;

· inadequate sanitation and poor hygiene, including unsafe drinking-water.

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 ratio^a 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.