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close this bookFood, Nutrition and Agriculture - 11- Edible Fats and Oils (FAO - FPND - FAO, 1994)
View the document(introduction...)
View the documentEditorial
Open this folder and view contentsExperts' recommendations on fats and oils in human nutrition1
View the documentRecommandations d'experts sur les matičres grasses dans l'alimentation humaine
View the documentRecomendaciones de expertos sobre las grasas y aceites en la nutrición humana
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View the documentImportance of fats and oils for child growth and development
View the documentImportance des matičres grasses pour la croissance et le développement des enfants
Open this folder and view contentsDisponibilités des lipides alimentaires dans le monde
View the documentAvailability of edible fats in the world
View the documentDisponibilidad de grasas comestibles en el mundo
Open this folder and view contentsGhani: A traditional method of oil processing in India
View the documentGhani: Méthode traditionnelle de fabrication de l'huile en Inde
View the documentEl «ghani» método tradicional utilizado en la India para la elaboración del aceite
Open this folder and view contentsStandards to ensure the authenticity of edible oils and fats
View the documentNormes visant ŕ assurer l'authenticité des matičres grasses alimentaires
View the documentNormas para garantizar la autenticidad de los aceites y grasas comestibles
Open this folder and view contentsUnderstanding the GATT agreement on the application of sanitary and phytosanitary measures1
View the documentComprendre l'accord du GATT sur l'application des mesures sanitaires et phytosanitaires
View the documentAnálisis del acuerdo del GATT sobre medidas sanitarias y fitosanitarias
Open this folder and view contentsCodex Alimentarius
Open this folder and view contentsBooks/Livres/Libros
View the documentGuidelines for authors
View the documentPrincipes a l'usage des auteurs
View the documentOrientaciones para los autores

Guidelines for authors

Food, Nutrition and Agriculture reflects the concerns of the Food and Nutrition Division of FAO, covering topics such as nutrition planning, assessment and evaluation; nutrition programmes; and food quality and safety. The review welcomes articles of interest to its readers working in government institutions, universities, research centres, non-governmental organizations, the food industry and the communications media in 169 countries.

Articles may be written in English, French or Spanish. The style should be clear, concise and easy to understand, avoiding journalistic terms, colloquial expressions and professional jargon. Articles may be 2 500 to 5 000 words in length, with no more than six tables and fewer than 35 references. Complete references must be provided when factual material and other viewpoints are mentioned. References require author name(s), date, title, place of publication and publisher (for books), journal title, volume and pages (for articles).

A summary of approximately 350 words and biographical information (35 words or less) about the author(s) should accompany the article. The article will be published in the original language and FAO will translate the summary into the other two languages of the review. Manuscripts must be typed and double spaced. When possible, provision of a word-processing diskette is appreciated. Tables, graphics and photographs should be provided on separate sheets with a title and number indicating their place in the text.

Manuscripts are reviewed by the Food and Nutrition Division, and the decision to publish an article is made by the Editorial Advisory Board. Copyrights and other ownership rights are vested in the Food and Agriculture Organization, which usually grants permission to the author to reproduce the article. Authors should clearly state whether material included in a manuscript has been copyrighted elsewhere and certify that they have permission to use the material. When printed, up to 25 copies of the issue containing the article will be sent to the author free of charge.

Correspondence and manuscripts should be addressed to: Technical Editor, Food, Nutrition and Agriculture, Food and Nutrition Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy.