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Public partners play a key role when we want to improve nutrition quality. They will not succeed, when they try to achieve the goal alone or tend to dominate other players. In their responsibility for common interests it is up to public partners to moderate and facilitate the multi-stakeholder and multi-sectorial dialogue to improve nutrition quality. It is up to public partners to establish clear legal and structural guidelines aiming to bring all partners together, to avoid conflicts of interests and, above all, establish conditions, in which consumers are sufficiently informed about food and nutrition, so that they are motivated, empowered, and adequately protected to take their own responsible decisions.
This article was published in the following journal.
Name: World review of nutrition and dietetics
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Using certified ELECTRONIC HEALTH RECORDS technology to improve quality, safety, efficiency, and reduce HEALTHCARE DISPARITIES; engage patients and families in their health care; improve care coordination; improve population and public health; while maintaining privacy and security.
Nurses whose goal is to improve health and quality of life in a population or community through the prevention and treatment of disease and other physical and mental health conditions, the surveillance of cases and health indicators, and the promotion of healthy behaviors through public education and awareness.
Governmental guidelines and objectives pertaining to public food supply and nutrition including recommendations for healthy diet and changes in food habits to ensure healthy diet.
Activities and programs intended to assure or improve the quality of care in either a defined medical setting or a program. The concept includes the assessment or evaluation of the quality of care; identification of problems or shortcomings in the delivery of care; designing activities to overcome these deficiencies; and follow-up monitoring to ensure effectiveness of corrective steps.
The application of industrial management practice to systematically maintain and improve organization-wide performance. Effectiveness and success are determined and assessed by quantitative quality measures.
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Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...