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- Author: Joanna Brown
- Publisher: International Labour Office
- Year: 1988
- Pages: 128
- ISBN-10: 9221066371
- ISBN-13: 9789221066378
- Format: 21 x 29.7 x 0.7 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
The importance for a proper, adequate and balanced diet both in the context of general health and in relation to work would hardly need emphasis. Good nutrition not only contributes to improved health and greater welfare but also provides for improved work performance and productivity. The ILO has been concerned for well over a half century with the subject of nutrition of workers and its experience in this area is proven. In 1971 a joint FAO/ILO/WHO meeting recommended the need to intensify efforts and activities to increase awareness and to prepare a simple and practical manual covering the basic principles of workers' feeding and methods for the establishment and operation of workers' feeding programmes. Hence this manual which we hope will meet this long felt need and promote greater interest and effort by national authorities, employers and workers in the development, management and operation of canteens and other types of food services for workers.
EXTRA 10 % discount with code: EXTRA
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- Author: Joanna Brown
- Publisher: International Labour Office
- Year: 1988
- Pages: 128
- ISBN-10: 9221066371
- ISBN-13: 9789221066378
- Format: 21 x 29.7 x 0.7 cm, minkšti viršeliai
- Language: English English
The importance for a proper, adequate and balanced diet both in the context of general health and in relation to work would hardly need emphasis. Good nutrition not only contributes to improved health and greater welfare but also provides for improved work performance and productivity. The ILO has been concerned for well over a half century with the subject of nutrition of workers and its experience in this area is proven. In 1971 a joint FAO/ILO/WHO meeting recommended the need to intensify efforts and activities to increase awareness and to prepare a simple and practical manual covering the basic principles of workers' feeding and methods for the establishment and operation of workers' feeding programmes. Hence this manual which we hope will meet this long felt need and promote greater interest and effort by national authorities, employers and workers in the development, management and operation of canteens and other types of food services for workers.
Reviews