APPENDICES

Appendix I: List of participants

REGIONAL EXPERT CONSULTATION OF THE ASIA-PACIFIC NETWORK FOR FOOD AND NUTRITION ON FOOD COMPOSITION ACTIVITIES

18 - 21 November 2003, Bangkok, Thailand,

Appendix II: Opening Address by He Changchui Assistant Director-General and FAO Regional Representative for Asia and the Pacific

REGIONAL EXPERT CONSULTATION OF THE ASIA PACIFIC NETWORK FOR FOOD AND NUTRITION ON FOOD COMPOSITION ACTIVITIES

FAO REGIONAL OFFICE FOR ASIA AND THE PACIFIC

18 to 21 October 2003

Distinguished participants,
Colleagues from FAO,
Ladies and gentlemen,

It is indeed a pleasure for me to address this important meeting of the Regional Expert Consultation of the Asia Pacific Network for Food and Nutrition on Food Composition Activities. I would like to welcome all of you, on behalf of FAO Director-General Jacques Diouf and on my own behalf, to this meeting at the FAO Regional Office for Asia and the Pacific.

Since the UN Conferences of the 1990s, in particular the International Conference on Nutrition (ICN) in 1992 and the World Food Summit (WFS) in 1996 and the WFS: fyl in 2002, governments have affirmed their commitment to achieving food security for all and the immediate goal of halving the number of undernourished people by 2015. This has been further reiterated in the Millennium Development Goals.

The theme of this year's Consultation is "Food Composition Activities". Food composition activities have been receiving increasing attention in recent years as we are faced with newer and expanded uses for food composition data. The importance of food composition data has long been recognized by the United Nations. In fact, when FAO was established 57 years ago, data on food composition immediately began to play a role in the Organization's activities. The early development of the World Food Surveys was linked to such data, and, over the years, FAO's support for agricultural planning and production has relied on knowledge about the nutritional value of foods. Moreover, data on food composition has always been crucial when providing assistance to governments that are determining the nutritional adequacy of national diets and nutritional status of their people.

In recognition of the need for renewed and collaborative food composition work, FAO and the United Nations University (UNU) have established a close working relationship. The International Network of Food Data Systems (INFOODS) was established in 1984 on the basis of the recommendations of an international group convened under the auspices of the UNU with the goal of stimulating and coordinating efforts to improve the quality and availability of food analysis data worldwide and to ensure that anyone anywhere would be able to obtain adequate and reliable food composition data. From its inception, INFOODS has recognized FAO's early development and contribution to the dissemination of regional food composition tables.

FAO has been committed to improving the quality and availability of food composition data and, in particular, enhancing its applications for promoting food security and nutrition. Along with UNU, FAO has been involved in promotion of the INFOODS project.

The FAO Regional Office for Asia and the Pacific has been active in promoting the regional food composition activities as part of its regional programme under the Asia Pacific Network for Food and Nutrition (ANFN). FAO also works with regional partners and has facilitated several expert consultations for ASEAN FOODS, SAARC FOODS and more recently with the establishment of NEASIAFOODS. It is gratifying that this regional expert consultation of the ANFN on food composition activities is a part of this effort.

Reliable data on the nutrient composition of foods consumed by people are critical in many areas, namely diet and nutritional assessment, the formulation of appropriate institutional and therapeutic diets, nutrition education, food and nutrition training, epidemiological research on relationships between diet and disease, plant breeding, nutrition labeling, food regulations, consumer protection and agriculture, as well as for a variety of applications in trade, research, development and assistance. These applications are also central to the issue of food and nutrition security which is concerned with the availability and accessibility to food in both the quantities and qualities required to support an active, productive and healthy life. This requires that consideration be given to examination of the nutrient composition of foods, diets and commodities.

Your task at this consultation will provide FAO and its member countries with an update of the food composition activities in the region, develop strategies for enhancing the quality and quantity of food composition data and provide guidance towards the development of better methodologies and procedures for food composition. You will also be examining the usage of food composition data in a wide range of areas such as evaluating diets and food preparations, including considerations of its use in trade, preservation of agro-biodiversity, and risk reduction for chronic diet related diseases.

Countries need more detailed information about the nutrient composition and the nutritional value of foods, and this has led to enhanced legislation regarding nutrition information on foods. Food manufacturers are attempting to respond to this need by seeking new formulations of foods in consonance with current health and nutrition recommendations, which require updated information on the composition of foods and their ingredients. Moreover, the global nature of food processing and the expansion of food trade have increased the likelihood of greater food trade across international borders. This necessitates the need for nutrition labeling and regulation related to food trade and exchange. Accurate data are also needed to show the links between food and nutritional status and to design interventions, meet regulatory standards, appropriately label foods and assist in product formulation.

Reliable food composition statistics are vital for national planning and policy making on food security and nutrition. From a strategic viewpoint, FAO is intensifying support for the implementation of policies aimed at improving access to sufficient, nutritionally adequate and safe food. It is also assisting in food consumption and diet surveys, in training national personnel, and in the analysis and dissemination of food and nutrition statistics by working with other international and technical agencies to facilitate cross-sectoral analyses. In this regard, FAO along with other national and international partners, facilitated the International Conference on Dietary Assessment Methods (ICDAM) in January 2003 that addressed the need for improved dietary assessment methods in relation to health, disease and food security.

While there is no single formula to ensure food security, the production, distribution, preparation, processing and ultimately consumption and utilization of food are some of the key elements. In the next four days you will be addressing issues related to the quality and quantity of food composition data and will make recommendations on how to facilitate the process of appropriate food composition data exchange in the region. Allow me to emphasize that, ultimately, the analysis and utilization of the data are our overriding concerns. The quality, timeliness and reliability of the information available to farmers, scientists, government planners, industry, traders and non-governmental organizations is crucial to making rational decisions on planning, investment, marketing, research and training.

In conclusion, I would like to reiterate that FAO looks forward to your continued co-operation with the Asia Pacific Network for Food and Nutrition. I wish you success in your discussions and I am confident that with your expertise, you will work towards strengthening your efforts along with FAO in its commitment towards meeting the goals of eliminating hunger and malnutrition in the world, in particular in the Asia and Pacific region. In the midst of your busy schedules, I hope you have a chance to enjoy the well-known Thai hospitality and experience the charm of its people and culture.

Thank you for your kind attention.

Appendix III: Agenda

REGIONAL EXPERT CONSULTATION OF THE ASIA-PACIFIC NETWORK FOR FOOD AND NUTRITION ON FOOD COMPOSITION ACTIVITIES

18 - 21 NOVEMBER, 2003
FAO Regional Office for Asia and the Pacific, Bangkok

OBJECTIVES

1. To get an update of the food composition activities in the region including ASEANFOODS, SAARC FOODS and NEASIAFOODS.

2. To develop a strategy for increasing the quality and quantity of food composition data, and prepare a work plan, including resource options, to progress the work in the regions.

3. To discuss data dissemination options for existing food composition data, including web access.

4. To consider broader emerging uses of food composition data, including trade, preservation of agro-biodiversity, and risk reduction for diet-related chronic diseases.

5. To optimize usage of food composition data in evaluating diets and food preparations.

6. To strengthen usage of food composition data through food based dietary guidelines (FBDG) in promoting healthy diets and lifestyles.

AGENDA

1. FAO Perspective on international and regional food composition activities

2. Review of country status on Food Composition Activities and identification of future actions/activities

3. Food Composition data usage in achieving food and nutrition security in the region

4. Follow up activities related to ICN/NPAN/WFS: 5yl

5. Any other matters

EXPECTED OUTCOMES

1. Existing systems and projections of food composition activities in the region reviewed.

2. Documentation of appropriate guidelines and standard procedures for sampling and sample handling, data handling, standards and quality, recipe calculations and retention factors, including compliance with INFOODS systems and use of CODEX alimentarius guidelines

3. Agreement on criteria for standardized methods and identification of commonality of regional data and establishment of e-forum for effective interchange of data. ANFN at RAP to serve as a possible link.

4. Consideration and deliberation on issues such as consumer applications, product development, safety standards, compositional declarations, scientific identifications of indigenous foods and their nutrient/micronutrient compositions.

5. Evaluation of available recipe composition data on common food ingredients including standard recipes for each country, describing food/nutrient composition and preparation methods, and generation of yields and nutrient retention factors based on those methods.

Appendix IV: Timetable

REGIONAL EXPERT CONSULTATION OF THE ASIA-PACIFIC NETWORK FOR FOOD AND NUTRITION ON FOOD COMPOSITION ACTIVITIES

18-21 November 2003, Bangkok, Thailand

DAY 1

Tuesday, November 18, 2003

Agenda Item1: FAO Perspective on International and Regional Food composition activities

Agenda Item 2: Review of country status on food composition activities and identification of future actions/activities (Regional and Country presentations and discussions)

DAY 2

Wednesday, November 19, 2003

Agenda Item 3: Food Composition data usage in achieving food and nutrition security in the region

Agenda Item 3: Food Composition data usage in achieving food and nutrition security (Contd).

DAY 3

Thursday, November 20, 2003

Agenda Item 4: Review of follow-up activities of ICN/NPAN/WFS: fyl

Agenda Item 5: Special Item

DAY 4

Friday, November 21, 2003

Appendix V: Working group I: Terms of reference improving data quality and quantity of food composition data

Objectives:

1. To identify resource options to improve FCD quality

2. To identify resource options to improve the quantity of FCD

2.1 Options to identify missing information in terms of nutrients and food items including indigenous foods

2.2 Options to generate FCD to fill missing information

Expected outputs

· Options to improve FCD quality
· Options to improve FCD quantity
· Needs/recommendation to support the above activities

WORKING GROUP I: ACTUAL OUTPUTS

I. Quality improvement of FCD

1.1 Criteria for good quality FCD

Should be set up for those that are derived from analysis and from borrowed and calculated data and be made known to the data generators, compilers and users.

1.11 For borrowed and calculated FCD

The following aspects should be considered:

• Similarity of foods (variety, geographical and seasonality and factors)

• Data sources and their original quality (analysed data)

• Data calculation (how the data be calculated, the parameters/characteristics of foods involved)

1.12 For analysed FCD

INFOODS is in the process of developing international system/guidelines for evaluation of FCD and quality score. The FCD quality characteristics are, for example, sampling plan and methods, number of sample analyzed, food description, methods of analysis, quality control systems, etc.

1.2 How to improve the quality of FCD

1.21 For borrowed/calculated data

The FCD from the origin must be reviewed and chosen first from neighbouring countries. The selection is based on the criteria for good quality FCD. The procedure for estimating nutrient values for FCD of Schakel, Buzzard, Gebhardt (1997), JFCA 10, 102-114, 1997) is recommended to be used/considered when the international system/guideline for calculation of missing values is developed by INFOODS. The developed guidelines should be strictly followed in order to have same quality FCD worldwide.

1.22 For analysed data

A quality control system should be set up. Internal QC system - in-house quality control sample and control chart - should be developed in each laboratory. External QC systems - RMs development and proficiency study - should be developed at national and regional level. The development of FCD at each level should follow the criteria of good quality FCD and the developed guidelines.

II. Quantity improvement of FCD

Improvement of the quantity of FCD includes developing new FCD or filling up of the missing FCD. A scheme of stepwise activities for systematic development of FCD - both by borrowing and calculating and by actual analysis are given below:

2.1 Identification of needed FCD (nutrients, food items)

The required nutrients and food items must be first identified and prioritized, Then the data generator must decide which way to generate the data: borrow, calculate or by actual analyze.

2.2 Generation of FCD by borrowing or calculation

Information on standard recipes, ingredients, serving size, percent yield, retention, etc., must be prepared as per requirement.

2.3 Generation FCD by actual analysis

The first step of food analysis is sampling for fresh, cooked and processed foods. All the characteristics of food, i.e., nomenclature, food description, classification, identification, picture, etc, must be recorded. Sample preparation for laboratory analysis must be standardized. The standard analytical methods must be used for analysis of nutrients with build-in quality control system for reliable FCD generation.

The generated FDC both by the above procedures must be evaluated for data quality.

2.4 Database development

After data quality evaluation, a user database will be systematically developed with all detailed information of the compiled data.

The detailed instruction of each step as mentioned above must be developed and strictly followed for quality database development. The content of each instruction is given as an example in table 1. A technical team of experts must be formed and assigned to develop these instructions.

III. Need/Requirement

For the improvement of quality and quantity of FCD training of personnel is a pre requisite in the fields of:

3.1 Data generation: through data borrowing/calculation and actual analysis

3.2 Quality control system - internal and external

3.3 Data compilation: data selection, scrutinisation, statistical evaluation, and software development, etc.

3.4 Data use and dissemination: application software, media uses.

Note: for the above purposes, FoodComp course run by regional institutions should be prescribed and supported.

Table 1. Example of the components of instruction

Appendix VI: Working group II: Terms of reference use of food composition data for nutrition education

Objectives:

1. To strengthen food composition usage through food based dietary guidelines (FBDGs).

2. To highlight food and nutrient composition and preparation methods as applicable for improving nutrition.

3. To promote national level activities on food composition data for consumer use.

4. To discuss food composition data dissemination options.

Expected Outputs

· Appropriate usage of diets and food preparations in promoting healthy lifestyles.

· Considerations for increasing usage in product development and consumer applications.

· Development of user- friendly dissemination materials through print as well as electronic media, as appropriate.

· Strategic action plans for application of food composition data for improved nutrition knowledge and dietary practice.

WORKING GROUP II: ACTUAL OUTPUTS

I. STATUS OF FCT USAGE:

· Available but usage is not adequate, largely limited to academia, research institutions and food industry

· In the context of FCT usage, there is need for complementing its use with FBDGs

· Need for completion of data gaps)

· Lack of awareness and priority of government

· Poor coordination among concerned national level institutions and food industry

· Difficulties in use of FCT arise because of its complexity leading to poor understanding at consumer and household levels

II. USAGE OF FCT THROUGH FBDGS

A. Countries which have Food based dietary guidelines (FBDGs), Food pyramids, Food guides, FCT, etc.

Bangladesh, China, Indonesia, India, Japan, Pakistan, Philippines, Sri Lanka, Thailand, Viet Nam

B. Countries which do not have FBDGs and FCT

· Afghanistan, Bhutan, Macao, Hong Kong, Mongolia and Nepal

Country update on dissemination of FCT

· Philippines: FCT, User's Guide, Compact disc/CD;
· India: FCT, FCT brochure, booklets, Nutriguide, CD
· Bangladesh: FCT, Simple tables, compilations
· Viet Nam: FCT, Poster, Booklet
· China: FCT, CD
· Pakistan: FCT
· Sri Lanka: FCT
· Thailand: FCT, User's guide/manual, CD, INMUCAL

III. FCT DISSEMINATION PLAN OF ACTION

A. Development, production and distribution/dissemination of FCT materials in the following forms and actions:

Forms:

· Flip pocket booklet
· Charts
· Posters, booklets, leaflets
· Calendars
· Tri Media
· Advocacy materials for policy makers, planners and implementers
· Menu, foods, recipe information

Actions:

· Translation of FCT into user friendly materials for different target groups
· Agriculture -FCT from production to consumption
· Education -simplified and included in curricula of formal and non-formal education systems
· Health - Diet Counselling Cards, Promoting healthy lifestyles
· WCD/Welfare - Training Curricula, Job responsibilities, Flip booklets, Posters, etc

B. Adaptation of FCT content for:

· Foods/Food groups
· Nutrient rich food groupings (macro and micronutrient groupings)
· Food servings/portions
· Food exchange lists
· Food scores
· Desirable dietary patterns (DDP)

C. Targeting FCT usage for and through:

· Mothers, Care givers
· Seminars/classes
· Schools
· Campaigns - Tri media

D. Promotion through Celebration of Events /Days/Months/Weeks

· Nutrition Events
· World Food Day (Oct 16)
· Agriculture/Health/Social Development/ Fairs, Festivals, Exhibitions
· Farmers Demonstrations/Rally

E. STRATEGIES FOR IMPLEMENTATION

· Advocacy for policy makers on the importance of /clearer understanding RDAs, Nutrition goals, (ICN Follow up actions, NNP/ NPAN, MDGs, FIVIMS)

· Organization of Core group and focal point for appropriate adaptation and implementation of FCT

· Priority content/messages identified and disseminated.

· Incorporation of FCT in training modules for multi sectoral use (Agriculture, Health, education, WCD)

· Social Mobilization at household/community levels

· Resource generation and allocation by government, donors, NGOs

F. STRENGTHENING PARTNERSHIPS/ ALLIANCES /LINKAGES FOR EFFECTIVE AND EFFICIENT FCT DISSEMINATION

· Research institutions/groups
· Implementers (Extension)
· Educationists/Academia (through training curricula)
· Training institutions

G. ROLES AND RESPONSIBILITIES OF STAKEHOLDERS

Country/national level

· Research Institutions/Nodal /Focal agency to continue FCT dissemination efforts in coordination with SAARCFOODS, ASEANFOODS, NEASIAFOODS and INFOODS as well as ANFN

· Coordinating Council for national adoption/launching/undertaking

· Development of FCT materials and dissemination mechanism by Core Group/Focal Point

· Intensified dissemination of RDAs/FCT particularly for vulnerable groups

Sub National level (Province, district/sub-district/town) and village levels

· Disseminate FCT through IEC materials, tri media and other routine activities

Regional/International level

· FAO to advocate to other UN agencies and Nations to provide for /allocate funds and technical assistance for FCT activities

· FAO to develop generic FCT advocacy and IEC materials, e.g. Tools, Kits

· FCT data information exchange between and among member countries through networking/web sites and meetings/field trips

· Regular follow up and monitoring of progress of FCT activities

· Documentation and dissemination of best practices/success stories and weaknesses/failures on FCT

· Organize national/international workshops on FCT for Nutrition Education

Appendix VII: Working group III: Terms of reference outlining a TCP proposal on food composition activities

Objectives:

1. To strengthen national level activities on Food Composition

2. To facilitate organization and dissemination of regional food composition database

3. To exploring possibilities for developing a Technical Cooperation Programme (TCP) proposal on Strengthening Food Composition Activities

Expected outputs

· Programme development and promotion in food composition

· Enhancing intersectoral and multi sectoral linkages for facilitating appropriate dissemination and usage of food composition data

· Closer regional networking through existing FCD structures such as SAARC, ASEAN and NEASIAFOODS

· Preparation of a Technical Cooperation Programme (TCP) concept note on Strengthening Food Composition Activities

Please prepare a 1-2 page proposal summary providing the following components:

1. Rationale
2. Background and justification
3. Specific objectives
4. Inputs and Activities
5. Outputs and Outcomes
6. Participating countries

WORKING GROUP III: ACTUAL OUTPUTS

TCP OUTLINE

Justification/Rationale

· Demand for FC data is high
· Many countries weak in in FC activities
· Some countries have no FCT and FC activities (Bhutan, Maldives)
· Some countries have need for strengthening FC activities (training, guidelines, laboratories)

Goal and objectives

· Goal: To improve food security, quality and safety in the region by strengthening the food analytical capabilities

· Objectives:

- Assessment of the situation in each country
- Improvement/upgrading of laboratory facilities
- Strengthening the capabilities of personnel
- International accreditation of laboratories

Outputs

· Situation of analytical capabilities
· Trained personnel
· Upgraded Laboratory facilities
· Guideline on FC activities (Sampling, QA, compilation, methodology)
· Generate FCD on foods for which data is lacking
· Accreditation process initiated

Institutional Framework

· Participating Countries: TBD
· Hosting Institutions: Accredited laboratories in Thailand, China, Philippines
· Work Plan
· To be decided depending on participating countries and institutions

Appendix VIII: Matrix on status of FCT development and dissemination

Legend:

Ö Yes; X No
Developed = D; Updated = UPD; Revised =REV
National = N; Sub National = SBN; Community = C

Abbreviations:

AUP: Agricultural University of Peshawar
FNRI: Food and Nutrition Research Institute
ICDDR,B: International Centre for Diarrhoeal Diseases, Bangladesh
IFR: Institute for Food Research
INFH: Institute of Nutrition and Food Science
INMU: Institute of Nutrition Mahidol University
MH: Ministry of Health
NIN: National Institute of Nutrition
NFRDC: Nutrition and Food Research and Development Centre
SPC: Secretariat of the Pacific Community