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Part, Chapter, Paragraph
1 II, 5. 1. 1| women. Foods containing dietary fibre, and garlic, milk,
2 II, 5. 1. 1| ozone), damp and changes in dietary habitudes.~Chronic Obstructive
3 II, 5. 2. 3| ascribed to improvements in dietary habits (decrease in consumption
4 II, 5. 2. 3| environmental factors (intake of dietary salt and saturated fat,
5 II, 5. 2. 6| an improved knowledge of dietary interventions useful to
6 II, 5. 2. 7| blood pressure of reduced dietary sodium and the Dietary Approaches
7 II, 5. 2. 7| reduced dietary sodium and the Dietary Approaches to Stop Hypertension (
8 II, 5. 3. 4| women. Foods containing dietary fibre, and garlic, milk,
9 II, 5. 5. 3| results shall illustrate dietary habits/nutritional status,
10 II, 5. 5. 3| affect the risk of PD.~Some dietary factors such as animal product
11 II, 5. 5. 3| Smith-Weller T, Swanson PD (1999): Dietary factors in Parkinson’s disease:
12 II, 5. 9. FB| protective effect of any dietary intervention beyond 4 to
13 II, 5. 9. 4| pollution;~4. changes in dietary habits.~ ~Asthmatic symptoms
14 II, 5. 9. 5| pollution; and~· changes in dietary habits.~ ~For the primary
15 II, 5. 10. 1| and sometimes harmful, dietary restrictions, particularly
16 II, 5. 10. 4| may lead to unnecessary dietary restrictions, which are
17 II, 5. 14. 4| a significant impact on dietary excess leading to chronic
18 II, 5. 14. 4| professionals must address dietary risk factors associated
19 II, 5. 14. 5| hygiene and appropriate dietary practices contribute to
20 II, 9 | congenital anomalies. Some dietary elements in excess, such
21 II, 9 | teratogenic and high dose dietary supplements should not be
22 II, 9 | Nutrition. Nutritional status, dietary habits and food pattern,
23 II, 9. 1. 2| congenital anomalies. Some dietary elements in excess, such
24 II, 9. 1. 2| teratogenic and high dose dietary supplements should not be
25 II, 9. 4. 4| Nutrition. Nutritional status, dietary habits and food pattern,
26 III, 10. 1 | likely to follow current dietary recommendations and less
27 III, 10. 1. 1| the interaction between dietary factors and physical activity
28 III, 10. 1. 3| exercise training on the dietary intake of healthy adolescents.
29 III, 10. 2. 1| alcohol consumption and poor dietary choices also influence oral
30 III, 10. 2. 1| Disability-Adjusted Life Years~DRI~Dietary Reference Intake~EHES~European
31 III, 10. 2. 1| Network~FBDG~Food-Based Dietary Guidelines~ISG~Inter-Service
32 III, 10. 2. 1| b) Food consumption and dietary Patterns~ ~For a detailed
33 III, 10. 2. 1| a detailed evaluation of dietary intake in Europe, there
34 III, 10. 2. 1| compatibility of sampling designs, dietary methods and selected population
35 III, 10. 2. 1| used for comparisons of dietary intake data between countries,
36 III, 10. 2. 1| methods used to collect dietary intake data and food composition
37 III, 10. 2. 1| level. However, national dietary surveys are carried out
38 III, 10. 2. 1| Danish national survey of dietary habits and physical activity~ ~
39 III, 10. 2. 1| 6500~4 - >75~Individual dietary record~7~General information
40 III, 10. 2. 1| 1999~1642~15-92~Individual dietary record~7~Volatier J.L. Enquête
41 III, 10. 2. 1| Hungary~Hungarian National Dietary Survey 2003-2004~HNDS~2003-
42 III, 10. 2. 1| 2004~1179~18-96~Individual dietary record~3~General information
43 III, 10. 2. 1| The Diet of Icelanders, Dietary Survey of The Icelandic
44 III, 10. 2. 1| 1999~1379~18-64~Individual dietary record~7~Refer to www.iuna.
45 III, 10. 2. 1| 1996~1544~19-60~Individual dietary record~7~Turrini A, Saba
46 III, 10. 2. 1| Norway~Norvegian national dietary survey among adults~NORKOST~
47 III, 10. 2. 1| Ortega R. 2002~Sweden~Dietary habits and nutrient intakes
48 III, 10. 2. 1| 1998~1210~17-79~Individual dietary record~7~Becker W, Pearson
49 III, 10. 2. 1| Pearson M. Riksmaten 1997-98. Dietary habits and nutrient intakes
50 III, 10. 2. 1| 1998~4285~19-64~Individual dietary record~2~General information
51 III, 10. 2. 1| 2001~1724~19-64~Individual dietary record~7~General information
52 III, 10. 2. 1| consumers.~ ~European studies on dietary intake have been conducted
53 III, 10. 2. 1| ability to provide comparative dietary intake information between
54 III, 10. 2. 1| harmonising international level dietary data from household budget
55 III, 10. 2. 1| define a (minimum) set of dietary components which are relevant
56 III, 10. 2. 1| instrument for the assessment of dietary intake of the specific needs
57 III, 10. 2. 1| which comparable individual dietary intake data were collected
58 III, 10. 2. 1| between-subject variations in true dietary intake levels. Within this
59 III, 10. 2. 1| project, country-specific dietary assessment methods capable
60 III, 10. 2. 1| adults 51 years of age (Dietary Reference Intake (DRI)).~
61 III, 10. 2. 1| 7.4. Risk factors~ ~The dietary changes that characterize
62 III, 10. 2. 1| WHO, 2003). The adverse dietary changes include shifts in
63 III, 10. 2. 1| complex carbohydrates and dietary fibre, and reduced fruit
64 III, 10. 2. 1| vegetable intakes. These dietary changes are compounded by
65 III, 10. 2. 1| nutrition requires appropriate dietary intake of energy in the
66 III, 10. 2. 1| nutrients such as folate. Dietary patterns show the same foibles
67 III, 10. 2. 1| also arise from certain dietary habits. A number of adolescents
68 III, 10. 2. 1| Obesity and overweight~ ~Dietary habits and everyday physical activity
69 III, 10. 2. 1| effective ways of improving dietary and physical activity patterns
70 III, 10. 2. 1| this approach can influence dietary intake through small but
71 III, 10. 2. 1| that deliver an intense dietary education programme using
72 III, 10. 2. 1| consultation in 2008.~ ~Food-based dietary guidelines(FBDG)~ ~A Scientific
73 III, 10. 2. 1| Development of food-based dietary guidelines (FBDG)”. FBDG,
74 III, 10. 2. 1| groups.~· More than one dietary pattern is consistent with
75 III, 10. 2. 1| responsible for developing dietary guidelines are encouraged
76 III, 10. 2. 1| It is recommended that dietary guidelines be based on -
77 III, 10. 2. 1| aim at improving - current dietary practices and prevailing
78 III, 10. 2. 1| limitations depending on dietary assessment methods with
79 III, 10. 2. 1| authorities to develop food based dietary guidelines and related communication
80 III, 10. 2. 1| aligned with food-based dietary guidelines).~· Provide comprehensive
81 III, 10. 2. 1| including local and national dietary guidelines, have to be studied
82 III, 10. 2. 1| Development of Food-Based dietary Guidelines - SUMMARY REPORT.
83 III, 10. 2. 1| Magyarországon, 2003-2004 [Dietary survey in Hungary, 2003-
84 III, 10. 2. 1| prevention_control.pdf~ ~Dietary patterns~ ~Agudo A, Slimani
85 III, 10. 2. 1| data from 35,955 24-hour dietary recalls in 10 European countries.
86 III, 10. 2. 1| countries as assessed by 24-hour dietary recalls. Public Health Nutr
87 III, 10. 2. 1| cohorts: results from 24-hour dietary recalls. Public Health Nutr
88 III, 10. 2. 1| Slimani N, Riboli E (2006): Dietary intake of different types
89 III, 10. 2. 2| of physical activity and dietary interventions useful to
90 III, 10. 4. 2| data to estimate the actual dietary pesticide exposure throughout
91 III, 10. 4. 2| 000. In addition to the dietary staples (potatoes, bread
92 III, 10. 4. 2| year depending on their dietary importance, past findings
93 III, 10. 4. 2| dose range to background dietary exposure relate to the uncertainties
94 III, 10. 4. 2| the importance of acute dietary risk assessment of pesticide
95 III, 10. 4. 2| foods. The measure of acute dietary exposure that is used in
96 III, 10. 4. 2| factors set out in Annex VII; dietary intake assessment and toxicological
97 IV, 12. 10 | nutrition module (EsKiMo; dietary records and personal interviews,
98 IV, 12. 10 | respectively; see http ). Dietary habits of adults are evaluated
99 IV, 12. 10 | Agriculture policy~Good dietary habits~Fruit/vegetable consumption (
100 IV, 12. 10 | assessment in population and dietary habits~Dietary guidelines
101 IV, 12. 10 | population and dietary habits~Dietary guidelines for adults, children ~
102 IV, 12. 10 | Household budget survey~Dietary guidelines for adults, children ~
103 IV, 13. 2. 3| merely by adopting a proper dietary composition (based on all
104 IV, 13. 2. 3| it is shown that a proper dietary composition could provide
105 IV, 13. 2. 3| health loss (in DALYs) due to dietary factors and energy balance,
106 IV, 13. 2. 3| DIET~ ~OTHER~ ~DISEASE~ ~Dietary Factors~Microbiological
107 IV, 13. 2. 3| cancers~100,000-300,000~5 dietary factors together, energy-balance (
108 IV, 13. 2. 3| overall health loss due to the dietary composition (the five modeled
109 IV, 13. 2. 3| composition (the five modeled dietary factors together, in relation
110 IV, 13. 2. 3| 3. Energy balance is the dietary factor which accounts for
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