WS/T 425-2013 English PDFUS$239.00 ยท In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. WS/T 425-2013: Guideline of nutrition security in emergency Status: Valid
Basic dataStandard ID: WS/T 425-2013 (WS/T425-2013)Description (Translated English): Guideline of nutrition security in emergency Sector / Industry: Health Industry Standard (Recommended) Classification of Chinese Standard: C55 Classification of International Standard: 11.020 Word Count Estimation: 9,954 Quoted Standard: Chinese Dietary Guidelines Regulation (derived from): ?Industry-Standard-Filing Announcement 2013 No. 6 (Total No. 162) Issuing agency(ies): National Health and Family Planning Commission of the People's Republic of China Summary: This standard specifies the principles and measures in emergency situations nutrition security. This standard applies to natural disasters such as earthquakes, under emergency situations such as floods, food supply security through reasonable basic nutrit WS/T 425-2013: Guideline of nutrition security in emergency---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.Guideline of nutrition security in emergency ICS 11.020 C55 People's Republic of China health industry standards Guidelines on nutrition support in emergencies 2013-04-18 released 2013-10-01 Implementation People's Republic of China National Health and Family Planning Commission released ForewordThis standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was drafted. China Center for Disease Control and Prevention Nutrition and Food Safety, Henan Center for Disease Control and Prevention, Hubei Province disease Disease Prevention and Control Center, Liaoning Provincial Center for Disease Control and Prevention, Zhejiang Provincial Center for Disease Control and Prevention, Jiangxi Provincial Center for Disease Control and Prevention. The main drafters of this standard. Zhang Bing, Yang Xiaoguang, Huo Jun Sheng, Zhang Jian, Chang Suying, Wang Huijun, Zhang Shufang, Song Yi, Li Sui Jing, Zhang Ronghua, Fu Junjie, Zhang Jiguo, Wang Zhihong, Du Wenwen, Su Chang, Zhang Ji. Guidelines on nutrition support in emergencies1 ScopeThis standard specifies the principles and measures of nutrition protection in emergency situations. This standard applies to natural disasters such as earthquakes, floods and other emergency situations, through a reasonable food supply to protect the basic camp affected people Need to raise.2 Normative referencesThe following documents for the application of this document is essential. For dated references, only the dated version applies to this article Pieces. For undated references, the latest edition (including all amendments) applies to this document. Chinese residents dietary guidelines3 Terms and definitionsThe following terms and definitions apply to this document. 3.1 Emergency Sudden threats to human life and public health often result in food shortages, lack of safe drinking water, inadequate health care and evil Poor sanitation increases the risk of undernutrition in the population, leading to an increase in the population's mortality rate. 3.2 Nutritional deficiencies nutritionaldeficiency The body of energy obtained from food, nutrients can not meet the needs of the body, thus affecting the growth and development or normal physiological function of the phenomenon. 3.3 Food supplement nutritional supplement complementaryfoodsupplement Supplements for high-density multi-micronutrients (vitamins and minerals) added to infant food supplements for children aged 6 months to 36 months, With or without food matrix and other excipients. Commonly used forms are. supplementary food supplement nutrients, supplementary food supplement tablets, supplements Nutrients sprinkling agent. 3.4 Fortified foods fortificatedfood Joined a certain amount of food fortifier food. Nutritional enhancers are added to foods in order to increase the nutritional content of foods Of natural or synthetic nutrients and other nutrients. 3.5 infant formula infantformula 3.5.1 Milk-based infant formula To milk and milk protein products as the main raw material, add the right amount of vitamins, minerals and (or) other ingredients, only physically produced Processing made of liquid or powder products. 3.5.2 soy-based infant formula Soybean and soy protein products as the main raw material, add the right amount of vitamins, minerals and (or) other ingredients, only physical methods ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of WS/T 425-2013_English be delivered?Answer: Upon your order, we will start to translate WS/T 425-2013_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. 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