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Rome, Italy, FAO, 1973. 118 p. (FAO Nutrition Meetings Report Series No. 52; WHO Technical Report Series No. 522)The present Joint Food and Agriculture Organization/World Health Organization (FAO/WHO) Ad Hoc Expert Committee met from March 22 to April 2, 1971 to consider energy and protein requirements together and to examine fully this interrelationships so that a diet or a food supply might be assessed simultaneously in terms of its energy and protein content. Its specific tasks were to: examine the characteristics and criteria of the reference man and reference woman; review new data as a basis for revising estimates of requirements and recommended intakes for energy, protein, and essential amino acids; and consider the method of chemical scoring and other methods used in the evaluation of the nutritive value of proteins. The committee was asked to examine the interrelationships between requirements for energy and proteins and to recommend means for the integration of requirement scales for energy and proteins, if that were feasible. Additionally, this committee report includes a discussion of basic concepts, a glossary of terms and units, some background information, as well as identification of practical applications and future research needs. 5 annexes contain: percentiles for weight and height of males and females aged 0-18 years; calculation of the energy values of foods or food groups by the Atwater system; conversion of nitrogen to protein; standard basal metabolic rates of individuals of both sexes; and some values of energy expenditures in everyday activities.