What this means in practice: Trusts must recognise their legal obligations as food business operators and ensure effective compliance with robust food safety procedures at all levels. Trusts are responsible for assuring themselves their supply chain is safe. AQUA / WATER, SODIUM LAURETH SULFATE, SODIUM LAURYL SULFATE, COCAMIDOPROPYL BETAINE, SODIUM CHLORIDE, GLYCOL DISTEARATE, HEXYLENE GLYCOL, PARFUM / FRAGRANCE, COCAMIDE MEA, CITRIC ACID, SODIUM BENZOATE, SODIUM HYDROXIDE, DIMETHICONE, CARBOMER, COCO-BETAINE, SALICYLIC ACID, GUAR HYDROXYPROPYLTRIMONIUM CHLORIDE, MENTHOL, AMODIMETHICONE, GLYCERIN, PERSEA GRATISSIMA OIL / AVOCADO OIL, LINALOOL, TRIDECETH-10, BENZYL SALICYLATE, BENZYL ALCOHOL, COUMARIN, PEG-100 STEARATE, STEARETH-6, SODIUM HYALURONATE, LIMONENE, TRIDECETH-3, PHENOXYETHANOL, FUMARIC ACID, ACETIC ACID, TOCOPHEROL, HELIANTHUS ANNUUS SEED OIL / SUNFLOWER SEED OIL, ROSMARINUS OFFICINALIS LEAF EXTRACT / ROSEMARY LEAF EXTRACT (F.I.L. Z70014596/1)

Boots

When following a soft food diet, it’s important to choose soft, easily digestible foods and avoid foods that are hard to chew or digest. Spicy and potentially irritating foods should likewise be avoided. Boots has announced the launch of a new "premium and professional" haircare category with the addition of more than 400 new products from salon brands. Morphologically, two types of vascular calcification have been described. Intimal calcification usually develops in accordance with progression of atherosclerosis and may cause coronary ischemic events. On the other hand, medial calcification is independent of atherosclerosis and predominantly develops along elastic fibers. Consequently, medial calcification promotes arterial stiffness and increases pulse pressure as well as systolic blood pressure, resulting in left ventricular hypertrophy, diastolic dysfunction, and heart failure [ 25]. Organisations must assess their level of food waste, set food waste reduction targets and minimisation plans using the WRAP approach – ‘target, measure, act’.Matrix effects (MEs) can heavily affect the accuracy and reproducibility of a pesticide residue analysis method, especially in complex matrices such as herbs. Therefore, it is of great importance to assess MEs of pesticides in herbal matrices. In this research, the MEs of 28 pesticides and their metabolites in five types of herbs representing different medicinal parts were evaluated by UHPLC-MS/MS analysis after QuEChERs pretreatment. Suppression MEs were found for most organophosphorus and carbamate pesticides while enhancement MEs were observed for sulfonylurea. Besides, stronger inhibition effects were observed for early or late elution pesticides and in matrices of Lonicerae japonicae flos and Perillae folium. Some pesticides were observed with enhancement MEs in Astragali radix. These results indicated that MEs were mainly affected by the retention time of the analytes, the ionization mode of the precursor ions, the overall structure of the compounds, and the chemical composition of the matrices. Tools: Staff health and wellbeing standards 2017-19 implementation support provides previous implementation detail to support this standard. We also treat our community members to special offers, promotions, and adverts from us and our partners. Organisations must show they comply with these six areas to support their progress within the maturity matrix. Two natural anticoagulants, protein C and protein S, are the vitamin K-dependent plasma proteins that regulate blood coagulation by inhibiting activated factors Va and VIIIa (FVa and FVIIIa) [ 6]. In addition to its anticoagulant activity, activated protein C (APC) exhibits anti-inflammatory and anti-apoptotic effects by its binding to endothelial cell protein C receptor (EPCR), leading to activation of protease-activated receptor 1 (PAR1) [ 7]. Protein S functions as a cofactor for APC in the degradation of FVa and FVIIIa. Protein S also exerts anti-inflammatory effect through its binding to the Tyro3/Axl/Mer (TAM) family of receptor tyrosine kinases [ 8].

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The most important function of vitamin K is to serve as a cofactor in the synthesis of vitamin K-dependent coagulation factors II, VII, IX, and X in the liver [ 4, 5]. Activation of vitamin K-dependent proteins (VKDPs) is mediated through the conversion of glutamic acid (Glu) residue of their molecules to γ-carboxyglutamic acid (Gla) by the action of γ-glutamyl carboxylase (GGCX). This process proceeds by the oxidation of vitamin K hydroquinone (KH 2) to vitamin K epoxide (KO) in the vitamin K cycle. KO is reduced to KH2 by vitamin K epoxide reductase (VKOR). Vitamin K antagonists such as warfarin exert their anti-coagulative effects by inhibiting VKOR activities.

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For decades, scientists have focussed on the types and amounts of specific nutrients in a food to assess how good it is for our health. But emerging research suggests there are other ways to gauge a food’s nutritional value in addition to its nutrients. It’s a concept known as ‘the food matrix’ . A soft food diet is often recommended to help people heal after surgery or an illness. Choose tender and easily digestible foods while limiting tough or spicy options. You should be able to resume regular eating when healed.

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While employers should continue to ensure that as far as possible staff are supported to take meal breaks and have places where they can go to do so, it should also be recognised that this won’t always be possible for all staff .Employers should therefore make sure staff can access healthy, balanced, hot and cold food options 24/7. Loved Moisture Me Rich? Try our new hydrating system, Food For Soft. Hydrating Shampoo for all dry hair. Infused with Avocado Oil and Hyaluronic Acid, moisturises while cleansing and removing excess oil without stripping the necessary moisture dry hair needs. IDDSI has created these handouts in consultation with clinicians and patients. The handouts can be used bypeople who have feeding, chewing or swallowing problems, their caregivers and clinicians. There areseparate handouts that have been designed for adults, and handouts that have been designed for use withbabies and children. The handouts provide easy-to-read information about the IDDSI levels and theirtesting methods. The food levels also include examples of foods for each level, and food textures to avoid. English What this means in practice: Each trust must assess how many posts, or what proportion of time spent on food and beverage services, are appropriate in its hospital. These posts should be responsible for overseeing patient, staff and visitor food and drink.

Tools: An organisation readiness assessment is included in Appendix 9: Quality improvement readiness questionnaire; and an example of the process in ‘How to implement a nutrition and hydration quality improvement programme’ is also provided. What this means in practice: The balanced scorecard includes the GBS mandatory requirements as ‘mandatory criteria’ and best practice is represented in the ‘award criteria’. The award criteria elements are rated from satisfactory to excellent allowing organisations easy visibility of where they go beyond the minimum. Organisations should invest in digital solutions/tablet technology free at point of use for food and drink services, and which support patient independence. However, digital solutions do not replace the need for assisted mealtimes, and some patients will need help to use the technology. Impact: This service should already be in place. Staff work in 24/7 environments, so it is vital that trusts plan to support initiatives focused on sustainability, innovation, staff health and wellbeing, recognising the challenges involved in all staff roles.

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Impact: These actions should be expected to deliver reductions in costs for food ingredients and waste disposal, as well as a positive impact on staff behaviour and accountability. If you are prescribed a soft diet, you may wonder what foods you should eat and avoid and why you were put on this diet in the first place. the organisation achieves agreed targets to increase the level of patient, staff and visitor satisfaction with their food service Trusts may wish to engage with their staff specifically on how they can further support their health and well-being by improving food and drink provision in the workplace. Sustainable food and drinkCelebrate tasty and nutritious food and focus on recognising the chefs and food service teams who provide this. Dietitians and caterers working together to create and promote a healthier and more sustainable diet will contribute to an organisation’s carbon reduction and wider sustainability goals. GBS for food and catering services: nutrition standards My favourite thing about this shampoo is easily the smell. I found that it left a faint smell in my hair for a few days even after using it. I found that the sham Organisations should consider the needs of shift workers, who report poorer health and higher incidences of chronic illnesses (eg diabetes) than non-shift workers. Some hospitals provide overnight restaurant services for staff. This is ideal, provided staff have time to go to the restaurant and the facility is in a suitable location. Different solutions work for different hospitals, and trusts should be responsive to what their staff want; a useful baseline is the Fatigue and facilities charter.