Preparation and use of food-based dietary guidelines

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Report of a joint FAO/WHO consultation Nicosia, Cyprus

Distribution: Limited
English only

World Health Organization

Food and Agriculture Organization of the United Nations

Nutrition Programme
WHO Geneva


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List of abbreviations

Executive summary


Chapter one - Introduction

Chapter two - Scientific considerations in the development of food-based dietary guidelines (FBDG)

Chapter three - Methods of monitoring food and nutrient intake

Chapter four - Development and implementation of food-based dietary guidelines

Annex one - List of participants

Annex two - Agenda

Annex three - The scientific basis for diet, nutrition and health relationships

Annex four - Examples of foods in current sets of dietary guidelines and food guides(1)


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