TAILIEUCHUNG - Child Health Survey 2005-2006: Surveillance and Epidemiology Branch Centre for Health Protection Department of Health

Household and individual variables were collected using an extensive household survey that includes information on household structure, household consumption, expenditure, income, health indicators and educational attendance. The survey was conducted between June and October of 2002. In this subsection, we will comment on the main variables used in the analysis. Table 1 gives the descriptive statistics and definitions of the variables. Though the survey was administered to 122 municipalities, we can only have 102 in our estimating sample. The difference is due to missing values in community variables, and because we choose to include only municipalities where at. | DEPARTMENT OF PAEDIATRICS AND ADOLESCENT MEDICINE THE UNIVERSITY OF HONG KONG UPAM SCHOOL OF PUBLIC HEALTH THE UNIVERSITY OF HONG KONG ff K Child Health Survey 2005-2006 Commissioned by Surveillance and Epidemiology Branch Centre for Health Protection Department of Health December 2009 English version updated in April 2010 Copyright of this survey report is held by the Department of Health Child Health Survey 2005-2006 Surveillance and Epidemiology Branch Centre for Health Protection Department of Health December 2009 Government of the Hong Kong Special Administrative Region the People s Republic of China Copyright 2009 Produced and published by Surveillance and Epidemiology Branch Centre for Health Protection Department of Health Hong Kong Special Administrative Region 18 F Wu Chung House 213 Queen s Road East Wan Chai Hong Kong Copies of this publication are available from the Centre for Health Protection website at http .

• Sức khỏe trẻ em
• Bacteria in Food
• Waste Minimization
• Biomedical Importance
• Host Genetic Factors
• Infectious Diseases
• Emerging Diseases
• Fermented food
• Lactic acid bacteria
• Pathogenic bacteria
• Well diffusion assay method
• Food borne pathogens
• Functional food
• Traditional fermented foods
• Novel traditional fermented product luske
• Probiotic attributes
• Food grade lactic acid bacteria isolated
• Food garnishes
• Antibiotic resistance
• Food spoilage
• Foodborne infection
• Commonly used food garnishes
• Antibacterial activity
• Food borne
• Inhibitory zone
• Food borne bacteria
• Phytochemical determination
• Dioica leave extracts against isolated
• Lactic bacteria
• Physiological parameters
• Food fermented
• Lactic bacteria isolated
• Biodiversity of lactic bacteria isolated
• Modern food microbiology
• Food preservatio
• Some properties of psychrotrophs
• Radiation resistant bacteria
• Indicators of food safety
• Principles of quality control
• Vietnam Journal of Science and Technology
• Antimicrobial activities of Vietnamese holy basil
• Essential oil against food borne bacteria and fungi
• The bactericidal concentrations
• The holy basil EO
• Holy basil essential oil
• Food pathogen
• Zone of inhibition
• Cyanogenic glycosides
• Plant food resources
• Bacteria based biotechnological processes
• Biotechnology and food sciences
• Serotyping of salmonella isolates
• Salmonella isolates from food matrices
• Clinical specimens from Lebanon
• Multidrug resistant bacteria
• Foodborne diseases
• Thymus vulgaris L
• Thyme essential oil
• Antifungal activity
• Dairy Fermentation
• Degrade Biogenic
• Meat Products
• Lactobacillus Acidophilus
• Muccosal Barrier
• Environmental friendly bacteria
• Plant growth promotion
• Human beings
• Population increase food requirement also increases
• Chemical fertilizers
• Bacteriocin producing lactic acid bacteria
• Salted dried camel meat
• Goat cheese against staphylococcus aureus
• Staphylococcus aureus
• Biochemical identification
• Genotypic identification
• Strain selection
• Traditional dairy products
• Traditional moroccan products
• Aspergillus carbonarius
• Lactoccocus lactis ssp lactis
• Leuconostoc mesenteroides ssp
• Historical background
• Microorganisms in foods
• Food preservation
• Snakebite Envenoming
• Health Perspective
• Chemical Residues
• Viable but Nonculturable
• Công nghệ sinh học thực phẩm
• Ebook Food Biotechnology
• Research on cereal carbohydrates
• Biology of anaerobic bacteria
• Applications of industrial polysaccharides
• Microbes fruit juice
• Antibiotics resistance
• Plant Extracts
• Grams staining
• Psyllium husk
• Biochemical tests
• Traditional fermented food
• Exploration of psyllium husk
• BMC Genomics
• Lactobacillus buchneri
• Comparative genomics
• CRISPR Cas systems
• Food microbiology
• Annals of Agricultural Sciences
• Agricultural Sciences
• Khoa học nông nghiệp
• Food crop plant leaves
• Novel fermented foods
• Classification of bacteriocin induced cell death
• Mechanism of bacteriocin induced cell death
• Gram positive
• Gram negative bacteria
• BMC Veterinary Research
• Risk factors
• Raw food
• Zoonotic diseases
• Salmonella positive dogs