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This issue of CAJANUS is based on a report on food and nutrition security in CARIFORUM countries prepared by the Caribbean Food and Nutrition Institute (CFNI) for the Food and Agriculture Organisation (FAO) in August 2007.

This issue of CAJANUS highlights the efforts of several Caribbean countries that developed guidelines that will encourage the selection, preparation and consumption of healthyfoods. Because they focus on risk reduction and health promotion these guidelines are critical, not only to guide the general public but also to the development of food policy and nutrition education programmes.

This issue is dedicated to a five-year project of the Caribbean Food and Nutrition Institute (CFNI), funded by the Canadian International Development Agency (CIDA), aimed at the incorporation of nutrition in the treatment and management of HIV and AIDS in the Caribbean.

 

In the previous issue of CAJANUS, some commonly used Caribbean staple foods, fruits and vegetables as well as legumes and nuts were presented. The remaining two of the six Caribbean Food Groups, namely Foods from Animals, and Fats and Oils are the focus of this issue that highlights many

attractive and healthy choices.

 

This issue of CAJANUS, and the next, will discuss the nutrient content and health benefits of some commonly used foods in the Caribbean. This issue focuses on: Staples, Legumes and Nuts, Fruits and Vegetables – four of the six Caribbean Food Groups.

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Caribbean Food & Nutrition Institute
Jamaica Centre

University of the West Indies Campus Mona, P. O. Box 140, Kingston 7, Jamaica
Tel: 1 (876) 927-1540-1; 1 (876) 927-1927 Fax: 1 (876) 927-2657  E-mail: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

Caribbean Food & Nutrition Institute
Trinidad Centre

University of the West Indies Campus St. Augustine, Trinidad & Tobago
Tel: 1 (868) 645-2917;1 (868) 663-1544 Fax:1 (868) 663-1544  E-mail: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
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