検索ワード: safety of food and beverages services staff (英語 - タガログ語)

inclusive of food and beverage consumable
kung gusto mo ng simpling buhay tanggapin mo kung anung dumating sayo

table of contents of food and beverage
talaan ng nilalaman ng food and beverage

food and beverage
tagapamahala ng pagkain at inumin

food and beverage restaurants
pagkain at inumin mga restaurant

protection of food and food contact surfaces from ration with toxic
pansariling kasanayan sa kalinisan

food and beverage service meaning
deskripdiyon ng food and beverages

food and beverage services can be broadly defined as the process of preparing, presenting and serving of food and beverages to the customers. f
ang mga serbisyo ng pagkain at inumin ay maaaring malawak na tinukoy bilang proseso ng paghahanda, pagtatanghal at paghahatid ng pagkain at inumin sa mga customer.

it can contaminate the sources of food and water by people who may be the source of the disease
makontamina nito ang mga pinagkukunan ng pagkain at tubig ng mga tao na siya'ng maaring pinagmulan ng sakit

maintaining at least a 30-day supply of medication, a 2-week supply of food and other necessities, and knowledge of covid-19 symptoms are recommended for those with underlying health conditions.
inirerekomenda ang pagpapanatili ng hindi bababa sa isang 30-araw na supply ng gamot, isang 2-linggong supply ng pagkain at iba pang mga pangangailangan, at kaalaman sa mga sintomas ng covid-19 para sa mga may umiiral na mga kondisyon sa kalusugan.

dietary guidelines provide evidence-based statements on food choices to meet nutritional requirements and reduce the risk of prevailing chronic disease. they involve a substantial amount of research translation, and their implementation has important health consequences. foods, however, are complex combinations of nutrients and other compounds that act synergistically within the food and across food combinations. in addition, the evidence base underpinning dietary guidelines accesses research that reflects different study designs, with inherent strengths and limitations. we propose a systematic approach for the review of evidence that begins with research on dietary patterns. this research will identify the combinations of foods that best protect, or appear deleterious to, health. next, we suggest that evidence be sought from research that focuses on the effects of individual foods. finally, nutrient-based research should be considered to explain the mechanisms by which these foods and dietary patterns exert their effects, take into account the effects of ingredients added to the food supply, and enable assessments of dietary sufficiency. the consideration of individual nutrients and food components (e.g., upper limits for saturated fat, added sugar, and sodium) provides important benchmarks for evaluating overall diet quality. the concepts of core and discretionary foods (nutrient-rich and nutrient-poor foods, respectively) enable distinctions between foods, and this has implications for the relation between food policy and food manufacturing. in summary, evidence supporting healthy dietary patterns provides the foundation for the development of dietary guidelines. further reference to individual foods and nutrients follows from the foundation of healthy dietary patterns.
ang mga alituntunin sa pandiyeta ay nagbibigay ng mga pahayag na batay sa katibayan ng mga pagpipilian sa pagkain upang matugunan ang mga kinakailangan sa nutrisyon at mabawasan ang resulta na magkaroon ng sakit sa sakit. nagsasangkot sa kanila ng isang malaking halaga ng pagbabahagi ng pananaliksik, at ang kanilang pagpapatupad ay may mahalagang kahihinatnan sa kalusugan. ang mga pagkain, gayunpaman, ay kumplikadong mga kumbinasyon ng mga nutrisyon at iba pang mga compound na kumilos synergistically