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Bulletin of the World Health Organization : 1989; Volume 67, Number 5, Year 1989 67 (5), Pages 549-553: Connaissances et Attitudes Envers les Maladies Sexuellement Transrnissibles dans des Populations a Risque a Djibouti

By H. H. Wassef

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Book Id: WPLBN0000105944
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Reproduction Date: 2005

Title: Bulletin of the World Health Organization : 1989; Volume 67, Number 5, Year 1989 67 (5), Pages 549-553: Connaissances et Attitudes Envers les Maladies Sexuellement Transrnissibles dans des Populations a Risque a Djibouti  
Author: H. H. Wassef
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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Wassef, H. H. (n.d.). Bulletin of the World Health Organization : 1989; Volume 67, Number 5, Year 1989 67 (5), Pages 549-553. Retrieved from http://cn.ebooklibrary.org/


Description
Medical Reference Publication

Excerpt
In most countries where nutritional improvements are envisaged, mass catering is singled out for attention. WHO has a140 taken an interest in this subject, and the Organization recently issued two publications dealing particularly with the hygienic and sanitary aspects of catering, which earlier were rightly regarded as priority areas for study (1,2). Today, however, it may be taken for granted that the need for adequate sanitation is fully recognized, at least in so far as public catering and government food control units are concerned. An obvious next step is to look into the nutritional aspect of mass catering, especially as it applies to public institutions, e.g. old people's homes, or to home delivery of food for the partially immobilized. Since these groups receive most of their food through catering systems, nutritional considerations must of course be taken into account. It was in this perspective that the WHO Regional Office for Europe decided to convene a consultation on opportunities for better nutrition through mass catering. There is more to this matter than what may immediately seem clear. Improved nutritionas a goal may actually be an oversimplification. For most people, and especially groups such as the old in institutions and the sick in hospitals, meals are not just a means of maintaining good physical health. Many of the people living in such institutions are more in need of encouragement than of almost anything else. In these situations, the food, the meals, the conditions surrounding them may be the most important stimulus to better mental health - and hence better overall health - than almost any other factor. One might say that the goal is improved happiness through mass catering. In Denmark we have accepted this as a real challenge. It has meant that we have had to make a lot of concessions compared to the more conventional nutritionist point of view.

Table of Contents
CONTENTS Foreword (Mogens Jul) . . . . . . . . . . . . . . . . . . . . . . . . . 1 . Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2 . Summaryof discussions . . . . . . . . . . . . . . . . . . . . . . 2 3 . Estimating the size of mass catering (based on a presentation by Dr Orla Zinck) . . . . . . . . . . . . 3* 4 . User perspectives on mass catering (based on a paper presented by Lotte Holm) . . . . . . . . . . . . 4 l Eating as a social act . . . . . . . . . . . . . . . . . . . . 4 4.2 Emotional consequences of institutionalization . . . . . . . . 1* 4.3 Discussion: consumer feedback. or the art of listening . . . 5 . . . . . 5 . Healthy catering: a proposed st-ritegy (based on a paper by Jack Winkler) . . . . . . . . . . . . . . . . 5 5.1 Discussion: the situation in other countries . . . . . . . . 7 5.2 Discussion: training and retraining of catering staff . . . 7 5.3 Discussion: mass catering as part of a general nutrition policy . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 6 . Potential and constraints of school feeding . programmes (based on a paper by France Beguette) . . . . . . . . . . . . . . . 9 6.1 Discussion: nutrition education through the school system . . 10 6 . 2 Discussion: training of personnel in mass catering . . . . . 10 7 . Experiences in changes to healthy catering . twelve worksite canteens in the United Kihgdom (based on a paper by Jack Winkler) 11 7.1 Discussion . . . . . . . . . . . . . . . . . . . . . . . . . . 13 8 . Opportunities for better health for the elderly through various forms of mass catering (based on a paper by Louise S . Davies) . 16 8.1 Communitysetting . . . . . . . . . . . . . . . . . . . . . . . 15 8.2 Residential homes . . . . . . . . . . . . . . . . . . . . . . 15 8.3 Hospitals . . . . . . . . . . . . . . . . . . . 15 8.4 Discussion . . . . . . . . . . . . . . . . . . . . . . . . . 16 9 . Other issues in mass catering . . . . . . . . . . . . . . . . . . . 17 10 . Recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . 17 10.1 New policies for mass catering . . . . . . . . . . . . . . . . 17 10.2 Psychological and social aspects of mass catering . . . . . . 19 10.3 Approaches to training for healthy eating in mass catering . . 20 10.4 Research in mass catering . . . . . . . . . . . . . . . . . . 21 10.5 Rules and regulations . . . . . . . . . . . . . . . . . . . . 22 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Annex 1 Statistics on Swedish catering . . . . . . . . . . . . . . . . 24 Annex 2 The A-Z of possible nutritional risk factors in old people's homes . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Annex 3 List of participants . . . . . . . . . . . . . . . . . . . . . 28


 
 



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