TAILIEUCHUNG - IMPROVING THE FOOD ENVIRONMENT

Today’s customer-focused, market-driven company cannot afford to miss the fact that many customers prefer environmentally friendly products given a similar cost. Again, it is easy to see that creating and sustaining competitive advantage is still a matter of “better, cheaper, faster.” The Internet has made customers more informed about every aspect of a product, including its potential environmental harms. Companies that can meet these environmental needs will be the winners. Customer perceptions about a company’s “shade of green” will be crucial, but most importantly, the products and services must perform. Market green logic just applies good, old fashioned, “know-the-customer” thinking to. | IMPROVING THE FOOD ENVIRONMENT through nutrition standards a guide for government procurement National Center for Chronic Disease Prevention and Health Promotion Division for Heart Disease and Stroke Prevention Acknowledgments CDC would like to thank all those who provided input during the development of Improving the Food Environment Through Nutrition Standards A Guide for Government Procurement. Primary contributors Jessica M. Lee MS RD LD Division for Heart Disease and Stroke Prevention National Center for Chronic Disease Prevention and Health Promotion Centers for Disease Control and Prevention Janelle Peralez Gunn MPH RD Division for Heart Disease and Stroke Prevention National Center for Chronic Disease Prevention and Health Promotion Centers for Disease Control and Prevention Lauren Gase MPH CHES Office of the Director Office of the Associate Director for Policy Centers for Disease Control and Prevention Nicole Blair MPH Division for Heart Disease and Stroke Prevention National Center for Chronic Disease Prevention and Health Promotion Centers for Disease Control and Prevention Additional support and valuable input came from Staff in the Centers for Disease Control and Prevention s Division for Heart Disease and Stroke Prevention and Public Health Law Program Participants in CDC s 2010 Public Health Law Summit on Sodium Reduction Special acknowledgment is given to the following for their assistance in the development of this guide Staff in the Bureau of Chronic Disease Prevention and Control of the New York City Department of Health and Mental Hygiene Marice Ashe JD MPH Public Health Law Policy Contents Purpose and Intended Why Focus on the Food Environment .1 Section I Potential Benefits of a Sound Food Procurement Procurement More than a Stand-Alone Section II Policy Building the Assessing the Food Environment Where Is Food Purchased Distributed or Served .6 Conducting a Needs The .

• Môi trường
• Polysaccharides for Colon
• Targeted Drug Delivery
• Improved Drug
• Release Specificity
• Therapeutic Benefits
• Factors in Pathogenesis
• Diagnosis and Detection
• Ciliary Dyskinesia
• Dyskinesia Kartagener