Human nutrition in the developing world /

• Latham, Michael C.
• Food and Agriculture Organization of the United Nations

• Nutrition -- Developing countries
• Nutrition policy -- Developing countries
• Malnutrition -- Developing countries -- Prevention

• Food and Agriculture Organization of the United Nations,

• FAO food and nutrition series, no.29

• 925103818X

• Bibliography: p493-498. -- Includes index.

• Africa beyond famine a report to the Club of Rome
• Diet nutrition & chronic disease lessons from contrasting worlds
• Nutrition health and schoolchildren
• Food allergy and intolerance
• World hunger
• Dietary and nutritional survey of British adults a survey of the dietary behaviour and nutritional status and blood pressure of adults aged 16 to 64 living in Great Britain
• Chemistry and physics of baking materials processes and products the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry and the School of Agriculture of the University of Nottingham
• Water and food quality
• microbiological safety of food
• Food allergy and intolerance current issues and concerns
• Principles of nutritional assessment
• Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage
• Introduction to the chemical analysis of foods
• Foodborne diseases
• Foodborne illness
• Nutrition in infancy and childhood
• nutrition of elderly people report of the Working Group on the Nutrition of Elderly People of the Committee on Medical Aspects of Food Policy
• Food and drink good manufacturing practice a guide to its responsible management
• Food microbiology
• Food hygiene auditing
• Elementary food science
• Diets of British schoolchildren
• Food industry briefing HACCP
• Principles and practices for the safe processing of foods
• Shelf life of foods guidelines for its determination and prediction
• Analytical chemistry of foods
• Adverse reactions to food the report of a British Nutrition Foundation task force
• Shelf life evaluation of foods
• Essential statistics
• Human nutrition and dietetics
• Dietary reference values for food energy and nutrients for the United Kingdom
• Food poisoning and food hygiene
• Principles of human nutrition
• HACCP principles and applications
• Sensory evaluation of food theory and practice
• science of food
• Experimental food science
• Questionnaire design interviewing and attitude measurement