TAILIEUCHUNG - Food and health in Europe: a new basis for action

The WHO Regional Office for Europe encourages and supports countries in developing and implementing their food and nutrition action plans. Two major publications provide an important part of this support. Each covers the same information, but tailors it to meet the needs of very different audiences. | Food and health in Europe Summary The World Health Organization was established in 1948 as a specialized agency of the United Nations serving as the directing and coordinating authority for international health matters and public health. One of WHO s constitutional functions is to provide objective and reliable information and advice in the field of human health a responsibility that it fulfils in part through its publications programmes. Through its publications the Organization seeks to support national health strategies and address the most pressing public health concerns. The WHO Regional Office for Europe is one of six regional offices throughout the world each with its own programme geared to the particular health problems of the countries it serves. The European Region embraces some 870 million people living in an area stretching from Greenland in the north and the Mediterranean in the south to the Pacific shores of the Russian Federation. The European programme of WHO therefore concentrates both on the problems associated with industrial and post-industrial society and on those faced by the emerging democracies of central and eastern Europe and the former USSR. To ensure the widest possible availability of authoritative information and guidance on health matters WHO secures broad international distribution of its publications and encourages their translation and adaptation. By helping to promote and protect health and prevent and control disease WHO s books contribute to achieving the Organization s principal objective the attainment by all people of the highest possible level of health. Food and health in Europe a new basis for action .

• Y khoa - Dược
• food safety
• nutrition
• food security
• protect health
• healthy food
• Sustainable
• food hazards
• food technology
• health effects
• Food safety hazards
• Procurement practices
• Food borne disease incidence
• Food safety knowledge
• Procurement practices in relation
• Food safety and halal food in the supply chain
• Halal food in the supply chain
• Review and bibliometric analysis
• Provide guarantees for quality
• Conformance regarding food standards
• Food inspection and safety operations
• Technical regulations
• Pre designed questionnaires
• Food hygiene
• Master thesis of MPPM
• State's role in provision of testing service
• Testing service for food safety
• Food safety in Vietnam
• Food testing
• Public services
• Street food
• Food vendor
• Hygiene practices
• Street food vendors
• Vietnamese consumers’ preferences
• Traceable food
• Safety attributes
• Water spinach
• Traceable food and safety attributes
• Soil pollution
• Reclamation options
• Food safety issues
• Soil pollution with lead
• Discovering nutrition
• Lecture Discovering nutrition
• Khám phá dinh dưỡng
• Food additives
• Keeping food safe
• Attitude and practices among management
• Science university students
• Food safety among
• The relationship between knowledge
• Food Processing
• Food Safety and Control 8
• Food Quality
• Food Processing Operations
• Protective cultures
• Shelf life of food products
• Food matrix
• Food safety factor
• Microbiological safety of food
• Effective Food
• Safety System
• Modernizing Legislation
• Local Government
• Integrating Federal
• Drug Administration
• Seafood safety
• Seafood supply chain
• Seafood safety recommendation
• Foodborne diseases
• Food safety management systems
• Diarrheal Diseases
• Outbreak Investigations
• Collaborative Pilot
• Food Monitoring
• Inspection Infrastructure
• Modern food microbiology
• Food preservatio
• Some properties of psychrotrophs
• Radiation resistant bacteria
• Indicators of food safety
• Principles of quality control
• Regulatory Management
• Quality System Management
• The Food Safety Component
• Staff Management
• Environmental and Waste Management
• Food Safety Management
• Kiểm soát điểm tới hạn
• Hazard Analysis Critical Control Point
• Cách tiếp cận an toàn thực phẩm
• A food safety approach
• Vệ sinh thực phẩm
• Mục đích an toàn thực phẩm
• Animal husbandry
• Antibiotic residues
• Create lean substance
• Consumer health
• Soil and water pollution
• Water pollution with fluoride
• Prosopis julifora
• Water pollution
• Nutritional safety
• Distribution chain
• Seafood handling
• Fish contamination
• processing technology
• the process of preservation and management of food quality
• mortal Quality changes
• micronutrient deficiency
• fetal development
• foodborne disease
• Emerging food
• Chemical hazards
• Carbohydrates
• Vitamins and Minerals
• Preservation
• Refrigeration
• Chemistry