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FAO FOOD AND NUTRITION PAPER 91: FATS AND FATTY ACIDS IN HUMAN NUTRITION REPORT OF AN EXPERT CONSULTATION by Food and Agriculture Organization of the United Nations (Rome), Expert consultation on Fats and fatty acids in human nutrition, Expert Consultation on Fats and Fatty Acids in Human Nutrition <2008, Genève> is a book available to read on EtoBox.
What is FAO FOOD AND NUTRITION PAPER 91: FATS AND FATTY ACIDS IN HUMAN NUTRITION REPORT OF AN EXPERT CONSULTATION about?
Knowledge Of The Role Of Fatty Acids In Determining Health And Nutritional Well-being Has Expanded Dramatically In The Past 15 Years. In November 2008, An International Consultation Of Experts Was Convened To Consider Recent Scientific Developments, Particularly With Respect To The Role Of Fatty Acids In Neonatal And Infant Growth And Development, Health Maintenance, The Prevention Of Cardiovascular Disease, Diabetes, Cancers And Age-related Functional Decline. This Report Will Be A Useful Reference For Nutrition Scientists, Medical Researchers, Designers Of Public Health Interventions And Food Producers.--p. [4] Of Cover. Introduction -- Summary Of Conclusions And Dietary Recommendations On Total Fat And Fatty Acids -- Fat And Fatty Acid Terminology, Methods Of Analysis And Fat Digestion And Metabolism -- Choice Of Dri, Criteria And Types Of Evidence -- Fat And Fatty Acid Requirements For Adults -- Fat And Fatty Acid Requirements And Recommendations For Infants Of 0-2 Years And Children Of 2-18 Years -- Fat And Fatty Acid During Pregnancy And Lactation -- Fat And Fatty Acid Intake And Inflammatory And Immune Response -- Total Fat, Fatty Acid Intake And Cancers -- Fat And Fatty Aci
- Author
- Food and Agriculture Organization of the United Nations (Rome), Expert consultation on Fats and fatty acids in human nutrition, Expert Consultation on Fats and Fatty Acids in Human Nutrition <2008, Genève>
- Publisher
- Food and Agriculture Organization of the United Nations, FAO
- Published
- 2010
- Language
- EN
- ISBN
- 9789251067338
- Subjects
- Science, Cooking, Biology
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