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Thc report contains the collective slews of an international group’ of experts and docs not necessarily represent the decks Hons of the stated polley of the World Health Organlzation or Of the Food and Agriealrure Organization ofthe United Nations. WORLD HEALTH ORGANIZATION TECHNICAL REPORT SERIES No. 522 FAO NUTRITION MEETINGS REPORT SERIES No. 52 ENERGY AND PROTEIN REQUIREMEN Report of a Joint FAO/WHO Ad Hoc Expert Committee AJP) Published by FAO and WHO WORLD HEALTH ORGANIZATION GENEVA 19 © FAO and WHO 1973 CONTENTS: Introd - Basic concepts 2.1 General considerations. 2.2. Definitions 3. Glossary of terms and units 3.1 Energy requirement 3.2, Safe level of protein intake 3.3, Reference man and reference women 3.4 Sample children and adolescents 3.5 Units of energy 3.6 Energy value of foods 3.7) Crude protein 3.8. Net protein utilization 3.9, Relative nitrogen utilization . 3.10 Protein efficiency ratio Background 4.1 Historical 4.2. Energy protein interrelationships 4.3 The shaze of nutrients in the energy supply Enerey 5.1 Physical activiy : 5.2. Body size and body composition 3.3 Climate . 5:4 Energy requirements of reference adults 5.5 Energy requirements of infants, children, and adolescents 55.6 Energy requirements during pregnancy and lactation 5.7. Relative energy requirements for maintenance, grovih, and activity 5.8 Food energy in relation to other nutrients « Protein ‘i 6.1. Nitrogen requirements—methods of estimation 6.2 Amino acid requirements and amino acid patterns. 6.3, Evaluation of dietary protein quality . - 6.4 Factors influencing protein requirements 6.5. The safe level of intake of egg or milk protein 6.6 Adjustments for the quality of protein in the di Practical applications 7.1. Interpretation of energy and protein requirements 7.2. Fstimation of energy requirements atthe national or population level 7.3. Estimation of protein needs atthe national or population level . . —3—