Programa de promocion de la lactancia materna: manual del supervisor PDF Download
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Author: Republica Dominicana. Secretaria de Estado de Salud Publica y Asistencia Social. Departamento Materno Infantil
Publisher:
ISBN:
Category :
Languages : es
Pages : 83
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Book Description
Author: Republica Dominicana. Secretaria de Estado de Salud Publica y Asistencia Social. Departamento Materno Infantil
Publisher:
ISBN:
Category :
Languages : es
Pages : 83
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Book Description
Author: Ecuador. Ministerio de Salud Publica
Publisher:
ISBN:
Category :
Languages : es
Pages : 155
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Book Description
Author: Chile. Ministerio de Salud
Publisher:
ISBN:
Category :
Languages : es
Pages : 134
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : es
Pages : 122
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Book Description
Author: Republica Dominicana. Secretaria de Estado de Salud Publica y Asistencia Social
Publisher:
ISBN:
Category :
Languages : es
Pages : 11
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Book Description
Expone la disminucion de la morbilidad en ninos menores de un ano; a traves de la promocion de la lactancia materna; provision de leche humana a recien nacidos de alto riesgo; y alimentacion a embarazadas y madres que lactan, en una poblacion materno infantil que asiste a establecimientos de SESPAS. Las areas de accion son: practicas asistenciales, formacion y capacitacion de recursos humanos, educacion a la poblacion y coordinacion, administracion y evaluacion.
Author: International Finance Corporation
Publisher: World Bank Publications
ISBN: 1464815496
Category : Technology & Engineering
Languages : en
Pages : 487
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Book Description
The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one.
Author: K E. Goldstone
Publisher:
ISBN: 9780904181623
Category : Industrial hygiene
Languages : en
Pages : 203
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Book Description
Author: Chi-Sing Man
Publisher: Springer
ISBN: 9781402018282
Category : Technology & Engineering
Languages : en
Pages : 918
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Book Description
Through his voluminous and in?uential writings, editorial activities, organi- tional leadership, intellectual acumen, and strong sense of history, Clifford - brose Truesdell III (1919–2000) was the main architect for the renaissance of - tional continuum mechanics since the middle of the twentieth century. The present collection of 42 essays and research papers pays tribute to this man of mathematics, science, and natural philosophy as well as to his legacy. The ?rst ?ve essays by B. D. Coleman, E. Giusti, W. Noll, J. Serrin, and D. Speiser were texts of addresses given by their authors at the Meeting in memory of Clifford Truesdell, which was held in Pisa in November 2000. In these essays the reader will ?nd personal reminiscences of Clifford Truesdell the man and of some of his activities as scientist, author, editor, historian of exact sciences, and principal founding member of the Society for Natural Philosophy. The bulk of the collection comprises 37 research papers which bear witness to the Truesdellian legacy. These papers cover a wide range of topics; what ties them together is the rational spirit. Clifford Truesdell, in his address upon receipt of a Birkhoff Prize in 1978, put the essence of modern continuum mechanics succinctly as “conceptual analysis, analysis not in the sense of the technical term but in the root meaning: logical criticism, dissection, and creative scrutiny.
Author: Council for International Organizations of Medical Sciences (CIOMS)
Publisher:
ISBN: 9789290360834
Category : Drug Monitoring
Languages : en
Pages : 0
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Book Description
This report from the Council for International Organizations of Medical Sciences (CIOMS) in collaboration with WHO covers the activities and outputs of the CIOMS/WHO Working Group on Vaccine Pharmacovigilance (2005-2010). This working group brought together experts from both industrialized and emerging countries representing regulatory agencies, vaccine industry, national and international public health bodies including WHO and CIOMS, academia and clinical care, contributing from their different perspectives. The report covers general terms and definitions for vaccine safety and discusses the application of such harmonized tools in vaccine safety surveillance and studies. As well, the report highlights case definitions for adverse events typically reported for vaccines. The report is addressed to those engaged in vaccine safety data collection and evaluation, and will also make a useful reading for others who want to familiarize themselves with vaccine safety terminology.
Author: Hutchings
Publisher: Springer Science & Business Media
ISBN: 1461523737
Category : Technology & Engineering
Languages : en
Pages : 524
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Book Description
Much of man's behaviour is controlled by appearance, but the appearance of his food is of paramount importance to his health and well-being. In day-to-day survival and marketing situations, we can or not most foods are fit to eat from their optical tell whether properties. Although vision and colour perception are the means by which we appreciate our surroundings, visual acceptance depends on more than just colour. It depends on total appearance. In the recent past the food technologist has been under pressure to increase his/her understanding of first, the behaviour of raw materials under processing, and second, the behaviour and motivation of his/her customers in a growing, more discriminating, and worldwide market. The chapters which follow describe the philosophy of total ap pearance, the factors comprising it, and its application to the food industry. Included are: considerations of the evolutionary, historical, and cultural aspects of food appearance; the physics and food chemistry of colour and appearance; the principles of sensory ap pearance assessment and appearance profile analysis, as well as instrumental measurement; the interaction of product appearance, control, and acceptance in the varied environments of the laboratory, production line, supermarket, home and restaurant. A broad examination has been made in an attempt to get into perspective the importance of appearance to all sectors of the industry.
