Food labeling

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  • Related titles from Woodhead’s food science, technology and nutrition list: Benders’ dictionary of nutrition and food technology Seventh edition (ISBN: 1 85573 475 3) David A Bender and Arnold E Bender The seventh edition provides succinct, authoritative definitions of over 5000 terms in nutrition and food technology (an increase of 25% from the previous edition). In addition there is nutrient composition data for 287 foods. ‘This valuable book continues to fulfil the purpose of explaining to specialists in other fields the technical terms in nutrition and food processing.

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  • The task for the Committee on Use of Dietary Reference Intakes in Nutrition Labeling, which I was privileged to chair, was to provide guidance to the U.S. Department of Health and Human Services’ Food and Drug Administration (FDA), the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS), and Health Canada on how to use the Dietary Reference Intakes (DRIs) to update the nutrient reference values used in nutrition labeling.

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  • The vitamins are a chemically disparate group of compounds whose only common feature is that they are dietary essentials that are required in small amounts for the normal functioning of the body and maintenance of metabolic integrity.Metabolically, they have diverse functions, such as coenzymes, hormones, antioxidants, mediators of cell signaling, and regulators of cell and tissue growth and differentiation.

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  • Celiac disease has many names, such as gluten intolerance, gluten-sensitive enteropathy, and non-tropical sprue. Each name depicts a life-long autoimmune disorder in which a person’s body cannot tolerate a group of grain proteins known as gluten. These grains consist of wheat, rye, barley, and any derivatives of these grains. Oats were always part if this list, but recent studies have shown that a moderate consumption of oats is safe for healthy children and adults who are well-established on a gluten-free diet....

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  • Entry Submission Physical entries must be placed inside an appropriately-sized envelope. The NAC recommends transparent, plastic envelopes found in most office supply stores and catalogs. Manila-type envelopes may also be used. If a transparent, plastic envelope is used, insert the two copies of the entry form securely inside the envelope behind the physical entry. The entry should be facing or readable from one side and the entry form facing or readable from the other. Firmly affix the entry number to the BACK of every piece in the entry.

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  • Among seniors, food choice and related activities are affected by health status, biological changes wrought by aging and functional abilities, which are mediated in the larger arena by familial, social and economic factors. Determinants of healthy eating stem from individual and collective factors. Individual components include age, sex, education, physiological and health issues, psychological attributes, lifestyle practices, and knowledge, attitudes, beliefs and behaviours, in addition to other universal dietary determinants such as income, social status and culture.

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  • However, a specific feature of local Thai food markets is the coexistence of different environ- mentally friendly, healthy or hygienic labels. Therefore governmental institutions started differ- ent certification systems for different safe food products (Eischen, Prasertsri, and Sirikeratikul 2006). Safe Food labels were therefore introduced by the Thai Government. They are based on standards that have been agreed upon by both The Ministry of Public Health and The Ministry of Agriculture and Cooperatives.

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  • I remember the very fi rst time I went on a diet, I was 10 years old and joined my mum at a local slimming group. In those days it hadn ’ t dawned on anyone that a slimming group might not be the best place to teach a 10 year old about healthy eating! Having come from a family of yo - yo dieters who loved their food and lived to eat, it seemed a perfectly natural place for me to be. I thought I was destined to be another ‘ fatty ’ in the family and so my own yo - yo dieting career began.

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  • I wish to thank Dr. Quazi Shahabuddin, Research Director, BIDS and Dr. Paul Dorosh, Chief of Party, FMRSP IFPRI, Dhaka for their valuable comments on an earlier version of this Report. In estimating consumption of poultry products, the research has largely used the primary data generated by the Flood Impact Study, FMRSP IFPRI, Dhaka which was led by Dr. Carlo Del Ninno. I gratefully acknowledge the generous help offered by him in this respect. I have also benefited from the extremely useful and constructive comments made by Dr. Chris Delgado on an earlier draft of this report.

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  • Then work backwards on the overall margins to see what the range will need to be for your product to be competitive in the end market and pay for all the value chain functions between you and the consumer. Price margin examples have been provided for handicraft items, but note that other product lines – food, personal care products, etc. many have different margins. Shipping and warehouse costs tend to be consistent across products, since space is space for these functions. The exception is when climate controlled (e.g.

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  • It is spread mainly by bites of infected animals. The virus present in their saliva is inoculated in the bite trauma. Foxes are the main reservoir of the disease. Camels can be infected by dog or fox bites, but the chances of spread from camel to man appear to be small. Nevertheless, camel bites in endemic (prevalent in a population or geographical areas at all times) areas should be regarded potentially dangerous, especially if the animal is showing signs of unusual behaviour at the time of bite or does so within next 7 to 10 days (signs such as...

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  • In the first workshop, the experts pointed out thematic clusters for future research according to their opinion and experience. These clusters were defined in a guided brainstorming process. References to existing and past research programmes and initiatives were minimised to ensure a creative approach to the topic. The resulting thematic landscape of research issues, which included a broad range of topics from e.g. functional food over the generation of new raw material to traceability and labelling systems, was subsequently checked for comprehensiveness and put into a logical order.

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  • Often destinations are artificially divided by geographical and political barriers, which fail to take into consideration consumer preferences or tourism industry functions. An example of that is the Alps shared by France, Austria, Switzerland, Italy by often perceived and consumed as part of the same product by skiers. For the purpose of this paper destinations are considered to be a defined geographical region which is understood by its visitors as a unique entity, with a political and legislative framework for tourism marketing and planning.

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  • Certification informs the consumer of the undesirable and unobserved pesticides that may or may not have been used in the production of food. Thailand has multiple forms of organic regulations and certifying bodies. A standard and certification by the national government has issued only one label, called “Organic Thailand”, by the Department of Agriculture (DOA), when the gov- ernment set up standards for organic crop production in 2000 and developed a certification body for organic food products.

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  • With this label the use of agro-chemicals is regulated and controlled and the residues on the products have to be below a specific level that is safe for con- sumers. The second label is “Pesticide-Safe Vegetable” which is assigned to retailers of agricul- tural products who conduct tests for toxic substances before selling the products. These products are from production systems using agro-chemicals, but the residues have to be within the defined levels.

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  • Data on organic production was obtained from two sources. As a first step data was gathered from organic certifying organisations. The National Association for Sustainable Agriculture Australia, Biological Farmers of Australia/Australian Certified Organic, Tasmanian Organic- Dynamic Producers and Safe Food Production Queensland provided data. The data gathered from certifiers has a number of limitations. Firstly, only the certifying organisations that charge a levy based on sales were able to supply data on farm production. The data that was provided is not consistent and often incomplete.

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  • For information about the legal requirements on food safety and hygiene, see the Food Standards Agency (FSA) website: food.gov.uk/foodindustry/regulation and booklet ‘Food hygiene – a guide for businesses’ or contact the environmental health service at your local authority. Making sure descriptions are not misleading The inspectors will also look at how you describe food, for example on a menu or label, to make sure the description is not misleading for customers. For more information on describing food visit the FSA website: food.gov.

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  • These methods can involve a social policy for resource distribution. A policy is simply a set of rules for allo- cation when resource demand exceeds resource supply. One candidate policy is to seek efficient usage, which di- rects amechanismto allocate resources to the set of users who have the highest utility for the use of the resources. Other social policies exist, such as those that favor small experiments, or favor underrepresented stakeholders, or (if money is involved) seek maximal revenue generation.

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  • Orexin A and B (also known as hypocretins), two recently discovered neuropeptides, play an important role in food intake, sleep/wake cycle and neuroendocrine functions. Orexins are endogenous ligands of two G-protein-coupled receptors, termed OX1 and OX2. This work presents the first short orexin A and B analogues, orexin A 23–33 and orexin B 18–28, with high affinity (119 ± 49 and 49 ± 23 nM) for OX1 receptors expressed on SK-N-MC cells and indicates the importance of the C-terminal part of the orexin peptides for this ligand–receptor interaction.

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  • Although the prospective character of the activity and the request to think in new directions required an open-minded look at the food sector, some elements of the “real-world” configuration had to be taken into account from the beginning. This was in particular the regulatory system within the European Union, and here especially the EC White Paper on Food Safety2 from 1999, which already contains a strong notion of food safety and health. Also the directives on labelling and the release of genetically modified organisms played a role in the development of future research issues.

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