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Author: France. Haut Comité de la santé publique
Publisher: John Libbey Eurotext
ISBN: 9782742004669
Category : Medical
Languages : en
Pages : 384
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Book Description
How well are the French? What are the most important health-related issues for children of under 15 years of age, for young and older adults, for the elderly? What geographically and socially based inequalities affect health status? How can patients and users of the health care system -- members of the public -- be brought into the making of decisions that affect them in this literally vital field? Is our health care system well organised? And is it working in an efficient and democratic way? How are questions of resource allocation settled? This is the third in a series of official reports (the previous ones were published in 1994 and 1998) compiled by the High Committee on Public Health to analyse health status in the country, with an in-depth review of the strengths and weaknesses of the system as a whole. This report combines a critical analysis of the current health care system with a review of key current and projected health-related issues, focusing on public health targets identified from as broad and all-inclusive a perspective as possible.
Author: France. Haut Comité de la santé publique
Publisher: John Libbey Eurotext
ISBN: 9782742004669
Category : Medical
Languages : en
Pages : 384
Get Book Here
Book Description
How well are the French? What are the most important health-related issues for children of under 15 years of age, for young and older adults, for the elderly? What geographically and socially based inequalities affect health status? How can patients and users of the health care system -- members of the public -- be brought into the making of decisions that affect them in this literally vital field? Is our health care system well organised? And is it working in an efficient and democratic way? How are questions of resource allocation settled? This is the third in a series of official reports (the previous ones were published in 1994 and 1998) compiled by the High Committee on Public Health to analyse health status in the country, with an in-depth review of the strengths and weaknesses of the system as a whole. This report combines a critical analysis of the current health care system with a review of key current and projected health-related issues, focusing on public health targets identified from as broad and all-inclusive a perspective as possible.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 572
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Book Description
Author:
Publisher:
ISBN:
Category : Health risk assessment
Languages : en
Pages : 210
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Book Description
Author:
Publisher:
ISBN:
Category : Dentistry
Languages : en
Pages : 694
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Book Description
Beginning with 1962, references are not limited to material in the English language.
Author:
Publisher: Assemblée nationale
ISBN:
Category :
Languages : en
Pages : 185
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Book Description
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1170
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Book Description
First multi-year cumulation covers six years: 1965-70.
Author: World Health Organization
Publisher:
ISBN:
Category : Communicable diseases
Languages : en
Pages : 208
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Book Description
Author: LERAY Claude
Publisher: Lavoisier
ISBN: 2743064919
Category : Lipids
Languages : en
Pages : 354
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Book Description
Les substances lipidiques ont longtemps été négligées par les physiologistes, mais des recherches épidémiologiques les ont récemment portées sur le devant de la scène, notamment au travers de leur intérêt dans les domaines de la nutrition et surtout de la santé chez l’Homme. Outre leur importance énergétique, les lipides interviennent dans de nombreux mécanismes cellulaires dont les dérèglements peuvent conduire à des pathologies parfois graves. En effet, en plus de leur impact sur les maladies métaboliques, les systèmes cardiovasculaire et immunitaire et les processus de cancérisation, le système nerveux central peut lui aussi être altéré à des degrés divers par une carence ou un déséquilibre entre les constituants lipidiques ingérés. Après quelques rappels historiques sur la découverte des lipides et leur utilisation, une première partie décrit les principaux lipides présents dans notre ration alimentaire. Puis, les besoins avérés ou éventuels de l’Homme en divers acides gras, stérols et vitamines appartenant au groupe des lipides, sont passés en revue. Enfin, l’impact des principaux lipides sur des pathologies naguère encore peu explorées sous cet aspect est exposé en détail. Les lipides – Nutrition et santé présente, de façon synthétique, un très large panorama de toutes les facettes des lipides, des acides gras aux corps gras les moins abondants, mais tout aussi importants pour l’équilibre de notre organisme. Il permet aux spécialistes de revisiter les principales sources de lipides présentes dans notre alimentation en insistant sur leur production et leur composition. Cet ouvrage s’adresse aux chercheurs, médecins généralistes et spécialistes, diététiciens et étudiants évoluant dans de nombreux domaines tels que la biologie cellulaire, la nutrition ou encore la pharmacologie.
Author: United States. Department of Energy. Technical Information Center
Publisher:
ISBN:
Category : Periodicals
Languages : en
Pages : 574
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Book Description
Author: Simona De Iulio
Publisher: Bloomsbury Publishing
ISBN: 1350162523
Category : Political Science
Languages : en
Pages : 249
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Book Description
Food Information, Communication and Education analyses the role of different media in producing and transforming knowledge about food. 'Eating knowledge', or knowledge about food and food practice, is a central theme of cooking classes, the daily press, school textbooks, social media, popular magazines and other media. In addition, a wide variety of actors have taken on the responsibility of informing and educating the public about food, including food producers, advertising agencies, celebrity chefs, teachers, food bloggers and government institutions. Featuring a range of European case studies, this interdisciplinary collection advances our understanding of the processes of mediatization, circulation and reception of knowledge relating to food within specific social environments. Topics covered include: popularized knowledge about food carried over from past to present; the construction of trustworthy knowledge in today's food risk society; critical assessment of nutrition education initiatives for children; and political and ideological implications of food information policy and practice.
