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Nutrition is a critical part of health and development. Better nutrition is related to improved infant, child and maternal health, stronger immune systems, safer pregnancy and childbirth, lower risk of non-communicable diseases (such as diabetes and cardiovascular disease), and longevity.
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Clinical nutrition is nutrition of patients in health care. It incorporates primarily the scientific fields of nutrition and dietetics. It aims to keep a healthy energy balance in patients, as well as providing sufficient amounts other nutrients such as protein, vitamins, minerals.
There are five key factors that make up a healthful diet: (1) An adequate diet, (2) A balanced diet, (3) Calorie control, (4) Moderation, and (5) Variety. Nutritional scientists discover the health effects of food and its nutrients by first making an observation.
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National and International food standards:
Any food must adhere to national standards to meet sanitary and health aspects of a nation. This requirement is necessary to regulate the malnutrition and hygienic conditions of a nation. Each country has a different rule and framework to test the eligibility of food.
The food that is not adulterated, and preserved properly, is exported to other countries. From packaging, the food to the preservation of its colour and components are taken care of with great importance while exporting the food to other countries.
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perceptions each employee holds about his workplace. Depending on the personality of the worker, the communication level of coworkers and managers and the overall workplace environment, the way employees perceive their jobs can be quite different from what actually exists. Further, the way managers perceive employee working conditions can differ greatly from what workers actually deal with. It is important that managers and owners invest time and other resources in making perceptions and reality line up at work.
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