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Book (stand-alone)Improving training quality. A trainers guide to evaluation
Rome, Italy - 1991
1991Also available in:
No results found.Training is an important part of FAO’s activities in developing countries. FAO experts and consultants, especially those working in field projects, together with their national counterparts are frequently involved in various types of agricultural training. Training is an educational process which requires more than just information-giving or skills development. It requires a thorough understanding of the training process and the role and value of evaluation in it. There is a need to se nsitise trainers to the qualitative aspects of training, such as the need to ensure the appropriateness of the methodology and learning materials, in order to obtain desirable impact and thus enhance the outcome of the training. This FAO publication on Improving Training Quality: A Trainer’s Guide to Evaluation, is a revised and pretested version of A Trainer’s Guide to Evaluation which was originally published by FAO in 1987. This publication, which we will refer to as the Guide, is p repared for two major audience& FAO staff who are involved in conducting training activities, and their national counterparts. -
Book (stand-alone)Dietary protein quality evaluation in human nutrition
Report of an FAO Expert Consultation, 31 March - 2 April 2011, Auckland, New Zealand
2013Also available in:
No results found.Protein is supplied by food ingredients, whole foods, sole-source foods and mixed diets and the match between dietary supply and human protein needs is vital to support the health and well-being of human populations. Since 1989 the Protein Digestibility Corrected Amino Acid Score (PDCAAS) method for evaluating protein quality has been used widely. However, limitations of PDCAAS have been recognised and new research and its application vis-à-vis other methods of estimating dietary protein quali ty. This report of the FAO Expert Consultation on Protein Quality Evaluation in Human Nutrition considers the effectiveness and concerns about the PDCAAS method for evaluating protein quality concerning the PDCAAS method. A new method of dietary quality evaluation called DIAAS is recommended for application in practice. -
DocumentResearch approaches and methods for evaluating the protein quality of human foods
Report of a FAO Expert Working Group, 2 – 5 March 2014, Bangalore, India
2014Also available in:
No results found.Following the 2011 FAO Expert Consultation on dietary protein quality evaluation in human nutrition, a working group was convened in Bangalore, India from 2-5 March 2014 to explore and develop means for producing more data accessible worldwide of ileal amino acid digestibility of human foods, particularly for foods consumed in low income countries. The paucity of data, especially from human studies, remains an obstacle to the practical implementation of the DIASS method for evaluating protein qu ality. The report considers protocols including recommended best practice for pig-based, rat-based and human based assays for true ileal amino acid digestibility determinations to support the generation of new data. The working group considered the development of protocols that would allow non-invasive measures of ileal amino acid digestibility in humans with primary reliance on novel approaches using minimally invasive stable isotopes tracers. Such an exercise would need to involve the determin ation of ileal protein and amino acid digestibility in both humans and animal models to allow the development of robust inter-species protein digestibility predictions.
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