HUMAN NUTRITION - World Food: Production and Use - page 45

Figure 2.4. FAO (Food and Agriculture Organization of the United Nations) dietary rec-
ommendations in terms of grams. Fat, carbohydrate, and protein are calculated using data
in Dietary Recommendations in the Report of a Joint WHO / FAO, Expert Consultation on
Diet, Nutrition and the Prevention of Chronic Diseases (WHO Technical Report Series 916,
2003): Potential Impact on Consumption, Production and Trade of Selected Food Products
http: // www.ifap.org / issuesifapreport-Whodiet.pdf. Table 2.2. was also used.
that in many parts of the world certain foods, for example, milk and dairy products, are
not readily available. The FAO system gives details about the various types of fats and
oils, including cholesterol, needed or recommended. Both the FDA and FAO system
fail to note the fact that certain amino acids (components of proteins) and oils are
Figure 2.5. FDA (Food and Drug Administration) dietary recommendations on the bases of
grams of recommended foods. Grams are an average of selected fruits, avocado, passion
fruit, dates, guava, papayas, strawberries, and banana for vegetables, spinach, lettuce, toma-
toes, carrots, peas, lima beans, sweet potato, and cauliflower. Average grams meats and
beans were converted from ounces to grams. The milk group is an average using whole milk,
cream cheese, and American cheese. Oils are given in grams, and other was converted from cal-
ories to grams using Table 2.2. All data for these conversions came from Agricultural Research
Service Nutrient Data Laboratory USDA National Nutrient Database for Standard, Release 17,
http: // www.nal.usda.gov / fnic / foodcomp / Data / SR17 / reports / sr17page.htm.