Part,  Chapter, Paragraph

 1   II,     5.  2.  5|                are the first step of the nutritional control of these risk factors (
 2   II,     5.  5.  3|              understanding and enhancing nutritional and lifestyle habits of
 3   II,     5.  5.  3|                illustrate dietary habits/nutritional status, the amount of physical activity
 4   II,     5.  5.  3|               Challenge of Measuring the Nutritional and Physical activity Behaviour
 5   II,     5.  5.  3|               HELENA Study Group (2007): Nutritional status and lifestyles of
 6   II,     5.  5.  3|           Axelson O, Granérus AK (1999): Nutritional and occupational factors
 7   II,     5.  8.  3|               study on the prevalence of nutritional depletion (defined as body
 8   II,     5.  8.  3|            showed that the prevalence of nutritional depletion was high (27%),
 9   II,     5.  8.  7|               Study Group. Prevalence of nutritional depletion in a large out-patient
10   II,     5. 14.  3|        Difficulty in chewing can lead to nutritional problems and affect general
11   II,     5. 14.  4|            integral part of systemic and nutritional health. Oral health and
12   II,     5. 14.  4|                  disease. The effects of nutritional changes demonstrate how
13   II,     8.  2.  1|              atrophy), or are related to nutritional deficiencies and metabolic
14   II,     9        |                WHO, 1999). ~ ~Nutrition. Nutritional status, dietary habits and
15   II,     9.  2.  1|               the virtual elimination of nutritional deficiencies. The way young
16   II,     9.  2.  3|             majority is a combination of nutritional and physical exercise behaviours.
17   II,     9.  2.  5|                 available data measuring nutritional and physical activity behaviour
18   II,     9.  4.  3|              should include physical and nutritional aspects, careful prescription
19   II,     9.  4.  4|                WHO, 1999). ~ ~Nutrition. Nutritional status, dietary habits and
20   II,     9.  4.  7|              2004): Abstract: Lifestyle, nutritional status, health, and mortality
21  III,    10.  2.  1|                 cessation programmes and nutritional counselling into their practices.
22  III,    10.  2.  1|                  well balanced diet with nutritional and physiological requirements
23  III,    10.  2.  1|                other diseases related to nutritional unbalances~ ~The present
24  III,    10.  2.  1|                at the national level the nutritional status of children, adolescents
25  III,    10.  2.  1|                and height to monitor the nutritional status in their population.
26  III,    10.  2.  1|                other diseases related to nutritional unbalances, data sources
27  III,    10.  2.  1|                policy and are central in nutritional surveillance; when they
28  III,    10.  2.  1|                Survey of Food Intake and Nutritional Status~ ~2004~853~16-64~
29  III,    10.  2.  1|               Slovakia~Monitoring of the nutritional status of particular groups
30  III,    10.  2.  1|          coordinated by the Institute of Nutritional Sciences of the University
31  III,    10.  2.  1|                   Diseases associated to nutritional deficiencies~ ~Folate~ ~
32  III,    10.  2.  1|              under ideal conditions, its nutritional supply is not necessary.
33  III,    10.  2.  1|                   It could be shown that nutritional intakes are generally below
34  III,    10.  2.  1|                energy intake is the main nutritional issue, inadequate intake
35  III,    10.  2.  1|                intakes due to dieting or nutritional disorders such as anorexia
36  III,    10.  2.  1|                  labelling of foods with nutritional content.~ ~Food consumption
37  III,    10.  2.  1|               EPIC study.~ ~Although the nutritional conditions are highly variable
38  III,    10.  2.  1|                   the technical terms of nutritional science (if not expressed
39  III,    10.  2.  1|                preparation influence the nutritional value of foods.~· Food components
40  III,    10.  2.  1|                 for the use of health or nutritional claims (such as “low fat”, “
41  III,    10.  2.  1|             ensure that any claim, i.e.: nutritional, functional or health-related,
42  III,    10.  2.  1|                  other substances with a nutritional or physiological effect
43  III,    10.  2.  1|                 be included for specific nutritional purposes in food supplements.
44  III,    10.  2.  1|                 substance by EFSA.~ ~The nutritional substances that can be added
45  III,    10.  2.  1|                  to foods for particular nutritional uses are controlled either
46  III,    10.  2.  1|                  surveillance systems on nutritional status, food availability
47  III,    10.  2.  1|                 of community policies on nutritional health and physical activity,
48  III,    10.  2.  1|          development of tools to monitor nutritional health, links between health,
49  III,    10.  2.  1| physical activity, provision of adequate nutritional information including food
50  III,    10.  2.  1|              Child Care (2003): National nutritional surveillance programme,
51  III,    10.  2.  1|                may be added for specific nutritional purposes in foods for particular
52  III,    10.  2.  1|                  in foods for particular nutritional uses (Text with EEA relevance):~
53  III,    10.  2.  1|          przeprowadzone wśród 4153 osób [Nutritional status on the basis of anthropometric
54  III,    10.  2.  1|            Medical Journal 45:637-643.~ ~Nutritional deficiencies~ ~Andersson
55  III,    10.  2.  1|           elderly individuals at risk of nutritional deficiencies? Int J Nurs
56  III,    10.  2.  1|                  K, Zimmermann MB (ed.). Nutritional anaemia. Basel, Sight and
57  III,    10.  2.  5|               evidence for links between nutritional and psychological factors
58  III,    10.  4.  1|                  and the contribution of nutritional factors. Another important
59  III,    10.  4.  2|                foodstuffs for particular nutritional uses intended for infants
60  III,    10.  4.  2|               regards their composition, nutritional value, metabolism, intended
61  III,    10.  4.  2|       improvement of a food’s quality or nutritional value, increased crop productivity,
62  III,    10.  4.  2|                may be added for specific nutritional purposes in foods for particular
63  III,    10.  4.  2|                  in foods for particular nutritional uses. Official Journal of
64   IV,    12.  2    |                are the first step of the nutritional control of these risk factors;
65   IV,    12.  4    |                  Key Health Links~AGRI~ ~Nutritional aspects in promotional campaigns
66   IV,    12. 10    |          prevention of dental diseases): nutritional advice is part of national
67   IV,    12. 10    |              laws or insurance statute).~Nutritional assessment is part of national
68   IV,    12. 10    |              Surveys (see www.rki.de).~ ~Nutritional advice is part of many rehabilitation/
69   IV,    12. 10    |                  Household budget survey~Nutritional assessment in population
70   IV,    12. 10    |                  high~ At national level~Nutritional assessment of population (