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