The benefits of acupressure message:

1. Helping remedial process of stomachache, headache, intestine, heart, liver disturbance, rheumatics, leucorrhea, etc

2. Making you remain healthy, freed from fatigue and weakness

3. For beauty care

4. For baby care

5. Providing first aid for family healthiness

MANFAAT AKUPRESUR

Rumah Sakit Impian Klinik Herbal Al-Atsary

The benefits of bloodletting (al-hijamah):

MANFAAT BEKAM:

The benefits of Rinse:

Manfaat Gurah:

In 2002, The Wellness Revolution was the "shot heard round the world" for the wellness industry. It defined wellness as an industry—linking tens of thousands of disparate service and product suppliers with a single cause. It showed scientists, fitness providers, businesspeople, food manufacturers, doctors, and others focused on disease prevention and anti-aging that they were part of a worldwide revolution—rather than merely lone iconoclasts inside their chosen professions or industries.

Five years ago, in The Wellness Revolution, economist Paul Zane Pilzer outlined an emerging $200 billion industry he called "wellness." Today, as fully explained in The New Wellness Revolution, that industry has grown to $500 billion, and it's just getting started, offering even greater entrepreneurial opportunities.

Source: http://thewellnessrevolution.paulzanepilzer.com/index.php

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Food Science and Technology Abstracts (FSTA)^TM is produced by the International Food Information Service (IFIS Publishing), an independent, not for profit organisation whose primary objective is to provide quality information products and services designed to meet the needs of all those working in the food sector. FSTA^TM is the largest and most respected collection of food science, food technology and food related human nutition abstracts. It is compiled by a team of specialist scientists dedicated to producing a database of consistent high quality and timeliness. Continual development of coverage allows FSTA^TM to maintain its position as the market-leading food science database. In 2005, 28,720 new records were added (over 9% more than in 2004) and the target for 2006 is an additional 35,000 records that for the first time will include Japanese patent information.

FSTA^TM covers journal articles (approximately 80%), patents, theses, standards, legislation, books, reviews, and conference proceedings. IFIS works hard to include sources that are not always easy to obtain, making it a key resource for industrial, academic and governmental users alike.

FSTA^TM keeps you up-to-date in all areas related to food and beverages including the latest in research, new product development, quality assurance and control, food safety, food composition, regulations and consumer trends. It covers a wide range of topics in food science, food technology, and food related human nutrition including the following:

• Analytical Techniques
• Automation
• Biochemistry
• Biotechnology
• Business
• Catering
• Chemistry
• Consumer Research
• Economics
• Engineering
• Fermented Foods
• Food Composition
• Food Processing
• Food Safety
• Frozen Foods
• Functional Foods
• Hygiene & Toxicology
• Infant & Dietetic Foods
• Marketing
• Microbiology
• New Equipment
• Nutrition
• Packaging
• Patents
• Physics
• Public Health
• Quality Control
• Scientific & Technological Developments
• Standards & Legislation
• Storage
• Transport & Distribution
• Food Commodities:
• Alcoholic & Non-Alcoholic Beverages
• Fruits, Vegetables & Nuts
• Cocoa, Chocolate & Sugar Confectionery Products
• Sugars, Syrups & Starches
• Cereals & Bakery Products
• Fats, Oils & Margarine
• Milk & Dairy Products
• Eggs & Egg Products
• Fish & Marine Products
• Meat, Poultry & Game
• Additives, Spices & Condiments

Sources [top]

As of October 2005, FSTA had more than 4,600 serial publications. Approximately, 4,500 are journals and 100 other publications include patents, books, and standards. Original publications in more than 40 languages have been included with all abstracts produced in English.

Source: http://library.dialog.com/bluesheets/html/bl0051.html

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About WHO

WHO is the directing and coordinating authority for health within the United Nations system. It is responsible for providing leadership on global health matters, shaping the health research agenda, setting norms and standards, articulating evidence-based policy options, providing technical support to countries and monitoring and assessing health trends.

In the 21st century, health is a shared responsibility, involving equitable access to essential care and collective defence against transnational threats.

Contact information
World Health Organization
Avenue Appia 20
CH - 1211 Geneva 27
Switzerland
Tel.: +41 22 791 2111
Fax.: +41 22 791 3111

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FAO

The Food and Agriculture Organization of the United Nations leads international efforts to defeat hunger. Serving both developed and developing countries, FAO acts as a neutral forum where all nations meet as equals to negotiate agreements and debate policy. FAO is also a source of knowledge and information. We help developing countries and countries in transition modernize and improve agriculture, forestry and fisheries practices and ensure good nutrition for all. Since our founding in 1945, we have focused special attention on developing rural areas, home to 70 percent of the world's poor and hungry people. FAO's activities comprise four main areas:

	Putting information within reach.
	Sharing policy expertise.
	Providing a meeting place for nations.
	Bringing knowledge to the field.

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Welcome to the Center for Public Health Nutrition!

Our mission is to advance and promote public health practice to improve nutrition and reduce obesity.

• Collaborate with government, community, and university partners
• Conduct research in public health nutrition and physical activity
• Provide resources for consumers and professionals
• Extend the benefits of university resources and the expertise of faculty, staff and students beyond the campus
• Coordinate service learning opportunities for students.