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Pathawit Chongsermsirisakul Chulalongkorn University and SiPa Research Organization Thailand 08.10.2020 In the crisis of the COVID epidemic, there is a shift in the raw materials and ingredients businesses that will be used for cooking across the country. (...) All countries have turned to domestic or regional consumers as humans still have to consume three meals a day to survive. Local food is the only way for all countries, even higher or more expensive than ever. (...) Therefore, Real-time monitoring should be designed and utilized to strengthen of existing local food production such as the cop strategies, climate, conflict data of local food raw materials and ingredients, price information, and other factors to identify the likelihood of acute food insecurity and help policy makers enact timely policy responses for early warning systems and support preventative policy responses to food crisis risk in each local area. expand to read more read on a separate page See the attachments: In the crisis of the COVID epidemic.pdf Access your account Lost password?
Language:English
Score: 1386315.8 - https://www.fao.org/fsnforum/index.php/comment/10235
Data Source: un
Pathawit Chongsermsirisakul Chulalongkorn University and SiPa Research Organization Thailand 08.10.2020 In the crisis of the COVID epidemic, there is a shift in the raw materials and ingredients businesses that will be used for cooking across the country. (...) All countries have turned to domestic or regional consumers as humans still have to consume three meals a day to survive. Local food is the only way for all countries, even higher or more expensive than ever. (...) Therefore, Real-time monitoring should be designed and utilized to strengthen of existing local food production such as the cop strategies, climate, conflict data of local food raw materials and ingredients, price information, and other factors to identify the likelihood of acute food insecurity and help policy makers enact timely policy responses for early warning systems and support preventative policy responses to food crisis risk in each local area. expand to read more read on a separate page See the attachments: In the crisis of the COVID epidemic.pdf Access your account Lost password?
Language:English
Score: 1386315.8 - https://www.fao.org/fsnforum/comment/10235
Data Source: un
Comment view | المنتدى العالمي المعني بالأمن الغذائي والتغذية تجاوز إلى المحتوى الرئيسي FAO Header menu إطبع إرسال عن المنظمة في ميدان العمل البلدان الموضوعات المطبوعات المطبوعات الإحصائيات الشراكات English Español Français العربية 中文 Русский المنتدى العالمي المعني بالأمن الغذائي والتغذية المنتدى العالمي المعني بالأمن الغذائي والتغذية Main navigation Homepage معلومات أساسية الأنشطة الموارد أخبار أعضاء المنتدى الشركاء أستاذ دكتور Pathawit Chongsermsirisakul Chulalongkorn University and SiPa Research Organization تايلند 08.10.2020 In the crisis of the COVID epidemic, there is a shift in the raw materials and ingredients businesses that will be used for cooking across the country. (...) All countries have turned to domestic or regional consumers as humans still have to consume three meals a day to survive. Local food is the only way for all countries, even higher or more expensive than ever. (...) Therefore, Real-time monitoring should be designed and utilized to strengthen of existing local food production such as the cop strategies, climate, conflict data of local food raw materials and ingredients, price information, and other factors to identify the likelihood of acute food insecurity and help policy makers enact timely policy responses for early warning systems and support preventative policy responses to food crisis risk in each local area.
Language:English
Score: 1386315.8 - https://www.fao.org/fsnforum/ar/comment/10235
Data Source: un
The data set contains the factors for calculating retention of 25 components including vitamins, minerals and alcohol during food preparation.15 When nutrient data for prepared or cooked products were unavailable or incomplete in the database, nutrient values were calculated from comparable raw items or by recipe. When values are calculated in a recipe or from the raw item, appropriate nutrient retention (U.S. (...) Proximate Contents, Losses and Gains of Fat, Pro- tein and Water comparing Raw, Hospital- and Household-Cooked Pork Cuts. Jour- nal of Food Composition and Analysis, 14, p. 491-503. 6 Comments about recipe calculation procedures provided by Porto, A. A. and Oliveira, L., NHI (INSA) (2005). 7 Comments about the Swedish Food Composition Table provided by Becker, W., NFA (2005). 8 Composition of Foods (2005). Raw, Processed, Prepared. USDA National Nutrient Database for Standard Reference, Release 18.
Language:English
Score: 1377771.1 - https://www.fao.org/uploads/me...d_gains_EroFIR_2006_D1.5.5.pdf
Data Source: un
These are; the Peanut butter and Cassava Bread Snack Programme, the Community-Based Hot Meal Programme, the Juice and Biscuit Snack Programme, and more recently, added the Breakfast Programme.    (...) The school meal programme in Guyana is providing healthy and nutritious meals for students while linking female smallholder farmers to local procurement and market initiatives to ensure that they have access to consistent income-generating opportunities.   (...) They produce cassava, cocoa, coffee and cassareep and with the use of a shade house they are growing herbs, tomatoes and vegetables. Cocoa and other raw materials are purchased from farmers in the community and are then processed at the group’s factory to make various products.
Language:English
Score: 1366758.8 - https://www.fao.org/americas/noticias/ver/en/c/1480687/
Data Source: un
These are; the Peanut butter and Cassava Bread Snack Programme, the Community-Based Hot Meal Programme, the Juice and Biscuit Snack Programme, and more recently, added the Breakfast Programme.  (...) The school meal programme in Guyana is providing healthy and nutritious meals for students while linking female smallholder farmers to local procurement and market initiatives to ensure that they have access to consistent income-generating opportunities. (...) They produce cassava, cocoa, coffee and cassareep and with the use of a shade house they are growing herbs, tomatoes and vegetables. Cocoa and other raw materials are purchased from farmers in the community and are then processed at the group’s factory to make various products.
Language:English
Score: 1366758.8 - https://www.fao.org/in-action/...tunities-for-female-farmers/en
Data Source: un
These are; the Peanut butter and Cassava Bread Snack Programme, the Community-Based Hot Meal Programme, the Juice and Biscuit Snack Programme, and more recently, added the Breakfast Programme.    (...) The school meal programme in Guyana is providing healthy and nutritious meals for students while linking female smallholder farmers to local procurement and market initiatives to ensure that they have access to consistent income-generating opportunities.   (...) They produce cassava, cocoa, coffee and cassareep and with the use of a shade house they are growing herbs, tomatoes and vegetables. Cocoa and other raw materials are purchased from farmers in the community and are then processed at the group’s factory to make various products.
Language:English
Score: 1366758.8 - https://www.fao.org/americas/noticias/ver/es/c/1480687/
Data Source: un
These are; the Peanut butter and Cassava Bread Snack Programme, the Community-Based Hot Meal Programme, the Juice and Biscuit Snack Programme, and more recently, added the Breakfast Programme.    (...) The school meal programme in Guyana is providing healthy and nutritious meals for students while linking female smallholder farmers to local procurement and market initiatives to ensure that they have access to consistent income-generating opportunities.   (...) They produce cassava, cocoa, coffee and cassareep and with the use of a shade house they are growing herbs, tomatoes and vegetables. Cocoa and other raw materials are purchased from farmers in the community and are then processed at the group’s factory to make various products.
Language:English
Score: 1366758.8 - https://www.fao.org/americas/noticias/ver/pt/c/1480687/
Data Source: un
Pathawit Chongsermsirisakul Chulalongkorn University and SiPa Research Organization Таиланд 08.10.2020 In the crisis of the COVID epidemic, there is a shift in the raw materials and ingredients businesses that will be used for cooking across the country. (...) All countries have turned to domestic or regional consumers as humans still have to consume three meals a day to survive. Local food is the only way for all countries, even higher or more expensive than ever. (...) Therefore, Real-time monitoring should be designed and utilized to strengthen of existing local food production such as the cop strategies, climate, conflict data of local food raw materials and ingredients, price information, and other factors to identify the likelihood of acute food insecurity and help policy makers enact timely policy responses for early warning systems and support preventative policy responses to food crisis risk in each local area. развернуть, чтобы читать далее читать на отдельной странице See the attachments: In the crisis of the COVID epidemic.pdf Доступ к вашей учетной записи Забыли пароль?
Language:English
Score: 1366622.9 - https://www.fao.org/fsnforum/index.php/ru/comment/10235
Data Source: un
Pathawit Chongsermsirisakul Chulalongkorn University and SiPa Research Organization Таиланд 08.10.2020 In the crisis of the COVID epidemic, there is a shift in the raw materials and ingredients businesses that will be used for cooking across the country. (...) All countries have turned to domestic or regional consumers as humans still have to consume three meals a day to survive. Local food is the only way for all countries, even higher or more expensive than ever. (...) Therefore, Real-time monitoring should be designed and utilized to strengthen of existing local food production such as the cop strategies, climate, conflict data of local food raw materials and ingredients, price information, and other factors to identify the likelihood of acute food insecurity and help policy makers enact timely policy responses for early warning systems and support preventative policy responses to food crisis risk in each local area. развернуть, чтобы читать далее читать на отдельной странице See the attachments: In the crisis of the COVID epidemic.pdf Доступ к вашей учетной записи Забыли пароль?
Language:English
Score: 1366622.9 - https://www.fao.org/fsnforum/ru/comment/10235
Data Source: un