Abstract
This book is composed of 35 papers presented at the 2010 International Symposium on Food and Nutrition Security, organized by the Food and Agriculture Organization of the United Nations (FAO). The symposium aimed to document evidence that demonstrates the impact, effectiveness and sustainability of food-based approaches for improving diets and raising levels of nutrition, in order to achieve food and nutrition security. The papers were contributed by world-renowned international experts as well as FAO's Departments and Divisions on the linkages between nutrition and agriculture and on nutrition-sensitive agriculture and food-based approaches. The papers are arranged around the following topics: (i) initiatives to expand the availability and accessibility of plant and animal food in adequate quality and quantity; (ii) changes of food habits and choices towards more diverse and nutritious diets; (iii) food processing, preservation and storage at household and community level; (iv) improved nutrition education and health service delivery; and (v) capacity building at community, national and regional levels for improving food and nutrition security and addressing specific nutrient deficiencies. This book is divided into 4 parts. Part I features an overview of nutritional problems in Developing Countries and nutrition security through community agriculture, as well as a review of relationships between, and policy interventions for, food systems and human nutrition. Part II features papers on policy and programme experience, while Part III includes the contributions of the FAO departments and divisions. The last part presents the conclusion, and includes selected findings and recommendations from the symposium. These proceedings are a useful resource for decision and policy makers, programme planners and implementers, and health workers, all of which work to combat hunger and malnutrition. Likewise, they will have appeal for professionals in the field of food security, nutrition, public health, horticulture, agronomy, animal science, food marketing, information, education, communication, food technology and development.