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World Health Organization Kobe Centre : 2003, World Health Organization, World Health Organization Kobe Centre, Symposium No. 03.5: World Health Organization Kobe Centre ; International Symposium on Healthy Life from Good Dietary Practices

By Yuji Kawaguchi

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Book Id: WPLBN0000093920
Format Type: PDF eBook
File Size: 4.0 MB
Reproduction Date: 2005
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Title: World Health Organization Kobe Centre : 2003, World Health Organization, World Health Organization Kobe Centre, Symposium No. 03.5: World Health Organization Kobe Centre ; International Symposium on Healthy Life from Good Dietary Practices  
Author: Yuji Kawaguchi
Volume:
Language: English
Subject: Health., Public health, Wellness programs
Collections: Medical Library Collection, World Health Collection
Historic
Publication Date:
Publisher: World Health Organization

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Kawaguchi, Y. (n.d.). World Health Organization Kobe Centre : 2003, World Health Organization, World Health Organization Kobe Centre, Symposium No. 03.5. Retrieved from http://worldpubliclibrary.org/


Description
Medical Reference Publication

Excerpt
Preface Maintaining the habit of a balanced daily diet is a fundamental factor in a healthy life. Our eating habits are developed through and closely related to each person's lifestyle and social adherence in the community. They are also shaped over time by the accumulation of many influences such as personal experience, human interaction, the food trade, and advertising. In the 21st century, many external factors can be expected to have a considerable effect on lifestyles and health at a personal level. Such factors include the extension of average life expectancy, the continued growth of urbanization and of areas with heavy concentrations of population, and the expansion of information technology. In this context we should take personal action to protect our health, and good dietary habits are a beginning. It is therefore necessary to take a new look at our daily eating habits and find ways of improving our current diet and health culture. It is also necessary to take careful note of the way in which the concept of good dietary practices and health has been put into effect in different parts of the world, and to review these findings in the light of our established food cultures. Food safety is an increasingly important public health issue. This is a concern that is not limited to individual countries. All over the world, governments need to take joint action to tackle food safety problems and improve conditions. It is also very important to alert consumers and increase their awareness of food safety as an important health issue.

Table of Contents
TABLE OF CONTENTS Page Preface ....................................................................................................................................1 Welcome remarks ................................................................................................................ 2 Dr Yuji Kawaguchi Introduction ............................................................................................................................ 4 Ms Natsuko Iino Presentations The food safety system in the United States of America ........................................ 5 Dr Susan Wood Food culture and health ........................................................................................... 10 Professor Shigerzl Ofsuka How to enjoy dietary life ....................................................................................... 13 Ms Misao Shirai Lifestyle-related diseases and dietary life .............................................................. 16 Professor Shigeaki Baba Panel Discussion ................................................................................................................... 19 Annexes Annex 1: Programme ................................................................................................ 32 Annex 2: Coordinator and panel members ............................................................... 33 Annex 3: Photographs ............................................................................................... 35

 

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