Food Composition
Food Composition Harmonisation in International Nutrition Programme Management
Barbara A. Burlingame (Massey University)
II. PURPOSE: The aim of this thesis was to examine the concept of the international food composition programme management framework, and extend that concept specifically as it relates to harmonisation issues, into the next stages of elaboration.
III. SUBJECTS: Eight different types of information resources were used to determine the food composition management issues of greatest concern for those involved in food composition activities.
IV. APPARATUS AND PROCEDURE: The instrument included four types of facilitated discussion, focus group sessions, international conference programmes, minutes of food composition steering committee meetings and a literature review.
V.RESULTS: Findings show that in most countries data are still generated, compiled and disseminated without any attempt at standardisation or harmonisation or liaison with other active groups. The reasons for this were complex and took many forms in the management of food composition programmes. Analysis of the information obtains from all of the sources mentioned above has shown that the management challenges for food composition work can be compartmentalised into four categories: Technical, Sectoral, Infrastructural and Affiliation.
VI. CONCLUSIONS: Some of the reasons why food composition data are still generated, compiled and disseminated without the managers of those activities attempting standardisation or harmonisation have been demonstrated through this analysis. The results point to the problem areas that require attention at the national, regional and international levels. Sector issues have been shown to be the most significant of the national problem related to harmonisation, while technical issues were identified as the most important at the regional level. It has been established that food composition programmes have management problems relating to the far-reaching
Barbara A. Burlingame (Massey University)
II. PURPOSE: The aim of this thesis was to examine the concept of the international food composition programme management framework, and extend that concept specifically as it relates to harmonisation issues, into the next stages of elaboration.
III. SUBJECTS: Eight different types of information resources were used to determine the food composition management issues of greatest concern for those involved in food composition activities.
IV. APPARATUS AND PROCEDURE: The instrument included four types of facilitated discussion, focus group sessions, international conference programmes, minutes of food composition steering committee meetings and a literature review.
V.RESULTS: Findings show that in most countries data are still generated, compiled and disseminated without any attempt at standardisation or harmonisation or liaison with other active groups. The reasons for this were complex and took many forms in the management of food composition programmes. Analysis of the information obtains from all of the sources mentioned above has shown that the management challenges for food composition work can be compartmentalised into four categories: Technical, Sectoral, Infrastructural and Affiliation.
VI. CONCLUSIONS: Some of the reasons why food composition data are still generated, compiled and disseminated without the managers of those activities attempting standardisation or harmonisation have been demonstrated through this analysis. The results point to the problem areas that require attention at the national, regional and international levels. Sector issues have been shown to be the most significant of the national problem related to harmonisation, while technical issues were identified as the most important at the regional level. It has been established that food composition programmes have management problems relating to the far-reaching