Displaying 11 - 13 of 13

This report describes the energy expenditures and requirements of different population groups.

2004
WHO, FAO, UNU

This document provides guidelines to assist countries in the design and implementation of appropriate food fortification programs.

2006
Allen L, de Benoist B, Dary O, Hurrell R

These FAO/INFOODS guidelines developed describe an approach to food matching and the steps required.

2012
Stadlmayr B, Wijesinha-Bettoni R, Haytowitz D, Rittenschober D, Cunningham J, Sobolewski R, Eisenwagen S, Baines J, Probst Y, Fitt E, Charrondiere UR