Guidelines on the Collection of Information on Food Processing through Food Consumption Surveys
Foods and food products consumed in most areas of the world are processed in some way, for various purposes. These purposes range from increasing the digestibility of raw foods (e.g. through cooking) to increasing the palatability of food products (e.g. through the addition of flavourings). Foods and food products processed in industrial settings differ from those prepared by hand at home or in artisanal settings; they employ different ingredients and methods. Food processing has an impact on diet quality. The degree of food processing can vary from raw foods eaten as such (e.g. fresh fruit) to that of food products whose ingredients are derived from food but contain little or no whole food (e.g. extruded cereals). These guidelines will help the reader to identify the relevant information that will allow classification and data analysis according to the type and degree of food processing. The use of these guidelines will assist the collection of more accurate, standardized and relevant information on food processing through food consumption surveys. Generating more and better information on how foods are processed will allow development of more effective policies to promote healthy diets.
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| Format: | Texto biblioteca |
| Language: | eng |
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Rome (Italy) FAO
2015
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| Subjects: | food processing, food consumption, diet, nutrition, SDGs, Goal 2 Zero hunger, Goal 12 Responsible production and consumption, |
| Online Access: | http://www.fao.org/3/i4690e/I4690E.pdf |
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unfao:8548322021-05-05T06:52:06ZGuidelines on the Collection of Information on Food Processing through Food Consumption Surveys 1423211760142 FAO, Rome (Italy). Food and Nutrition Div. eng textRome (Italy) FAO2015engFoods and food products consumed in most areas of the world are processed in some way, for various purposes. These purposes range from increasing the digestibility of raw foods (e.g. through cooking) to increasing the palatability of food products (e.g. through the addition of flavourings). Foods and food products processed in industrial settings differ from those prepared by hand at home or in artisanal settings; they employ different ingredients and methods. Food processing has an impact on diet quality. The degree of food processing can vary from raw foods eaten as such (e.g. fresh fruit) to that of food products whose ingredients are derived from food but contain little or no whole food (e.g. extruded cereals). These guidelines will help the reader to identify the relevant information that will allow classification and data analysis according to the type and degree of food processing. The use of these guidelines will assist the collection of more accurate, standardized and relevant information on food processing through food consumption surveys. Generating more and better information on how foods are processed will allow development of more effective policies to promote healthy diets. Foods and food products consumed in most areas of the world are processed in some way, for various purposes. These purposes range from increasing the digestibility of raw foods (e.g. through cooking) to increasing the palatability of food products (e.g. through the addition of flavourings). Foods and food products processed in industrial settings differ from those prepared by hand at home or in artisanal settings; they employ different ingredients and methods. Food processing has an impact on diet quality. The degree of food processing can vary from raw foods eaten as such (e.g. fresh fruit) to that of food products whose ingredients are derived from food but contain little or no whole food (e.g. extruded cereals). These guidelines will help the reader to identify the relevant information that will allow classification and data analysis according to the type and degree of food processing. The use of these guidelines will assist the collection of more accurate, standardized and relevant information on food processing through food consumption surveys. Generating more and better information on how foods are processed will allow development of more effective policies to promote healthy diets. food processingfood consumptiondietnutritionSDGsGoal 2 Zero hungerGoal 12 Responsible production and consumptionhttp://www.fao.org/3/i4690e/I4690E.pdf |
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David Lubin Memorial Library of FAO |
| language |
eng |
| topic |
food processing food consumption diet nutrition SDGs Goal 2 Zero hunger Goal 12 Responsible production and consumption food processing food consumption diet nutrition SDGs Goal 2 Zero hunger Goal 12 Responsible production and consumption |
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food processing food consumption diet nutrition SDGs Goal 2 Zero hunger Goal 12 Responsible production and consumption food processing food consumption diet nutrition SDGs Goal 2 Zero hunger Goal 12 Responsible production and consumption 1423211760142 FAO, Rome (Italy). Food and Nutrition Div. eng Guidelines on the Collection of Information on Food Processing through Food Consumption Surveys |
| description |
Foods and food products consumed in most areas of the world are processed in some way, for various purposes. These purposes range from increasing the digestibility of raw foods (e.g. through cooking) to increasing the palatability of food products (e.g. through the addition of flavourings). Foods and food products processed in industrial settings differ from those prepared by hand at home or in artisanal settings; they employ different ingredients and methods. Food processing has an impact on diet quality. The degree of food processing can vary from raw foods eaten as such (e.g. fresh fruit) to that of food products whose ingredients are derived from food but contain little or no whole food (e.g. extruded cereals). These guidelines will help the reader to identify the relevant information that will allow classification and data analysis according to the type and degree of food processing. The use of these guidelines will assist the collection of more accurate, standardized and relevant information on food processing through food consumption surveys. Generating more and better information on how foods are processed will allow development of more effective policies to promote healthy diets.
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| format |
Texto |
| topic_facet |
food processing food consumption diet nutrition SDGs Goal 2 Zero hunger Goal 12 Responsible production and consumption |
| author |
1423211760142 FAO, Rome (Italy). Food and Nutrition Div. eng |
| author_facet |
1423211760142 FAO, Rome (Italy). Food and Nutrition Div. eng |
| author_sort |
1423211760142 FAO, Rome (Italy). Food and Nutrition Div. eng |
| title |
Guidelines on the Collection of Information on Food Processing through Food Consumption Surveys |
| title_short |
Guidelines on the Collection of Information on Food Processing through Food Consumption Surveys |
| title_full |
Guidelines on the Collection of Information on Food Processing through Food Consumption Surveys |
| title_fullStr |
Guidelines on the Collection of Information on Food Processing through Food Consumption Surveys |
| title_full_unstemmed |
Guidelines on the Collection of Information on Food Processing through Food Consumption Surveys |
| title_sort |
guidelines on the collection of information on food processing through food consumption surveys |
| publisher |
Rome (Italy) FAO |
| publishDate |
2015 |
| url |
http://www.fao.org/3/i4690e/I4690E.pdf |
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