A junk-free childhood 2012 The 2012 report of the StanMark project on standards for marketing food and beverages to children in Europe A briefing paper from the International Association for the Study of Obesity Prepared by Mikaela Persson, Ruth Soroko, Aviva Musicus and Tim Lobstein The marketing of foods and non-alcoholic beverages with a high content of fat, sugar or salt reaches children throughout the world. Efforts must be made to ensure that children everywhere are protected against the impact of such marketing and given the opportunity to grow and develop in an enabling food environment — one that fosters and encourages healthy dietary choices and promotes the maintenance of healthy weight. Dr Ala Alwan, Assistant Director General, World Health Organization, 2010 StanMark Standards for marketing to children The StanMark project brings together researchers and policy-makers to develop a set of standards for marketing foods and beverages consistent with the World Health Assembly Resolution of 2010. Objectives Convene a series of meetings in Europe and the USA to bring together key members of the scientific research community and policy-making community to consider how marketing food and beverages may affect children’s health. Identify current ‘best practice’ approaches to the control of marketing, including measures not specifically addressing food and beverage marketing, or not specifically directed to the protection of children. Explore the use of standards and marketing codes to influence commercial activity, including standards from other industrial sectors. Propose a set of standards to form the basis for a cross-border code of marketing of foods and beverages. Develop web-based resources for policy development concerning food and beverage marketing to children and related materials to support policy development. Project partners • International Association for the Study of Obesity, London, UK • Rudd Centre for Food Policy and Obesity, Yale University, New Haven, Connecticut, USA • Public Health Nutrition, Metropolitan University College, Copenhagen, Denmark DISCLAIMER The authors have attempted to ensure the accuracy of the information presented in this document. However, readers are advised that errors of interpretation may have occurred and information available at the time of the research may be different to that available subsequently. © IASO July 2012 www.iaso.org The StanMark project was initiated in 2010 with the assistance of the European Union within the framework of the Pilot Project on Transatlantic Methods for Handling Global Challenges. The contents of this report are the sole responsibility of the authors and cannot be taken to reflect the views of the European Union. Table of Contents Background 1 1. Policy development 2 Trends 2 2. Company-led voluntary initiatives 5 EU Pledge 5 Công ty Luật Minh Gia www.luatminhgia.com.vn THE COUNCIL OF JUSTICES THE SUPREME PEOPLE’S COURT Resolution No 03/2015/NQ-HDTP dated October 28, 2015 of the Supreme People’s Court on process for selecting, publishing and adopting precedents Pursuant to the Law on organization of People’s Court No 62/2014/QH13; Pursuant to the Law on promulgation of legislative documents No 17/2008/QH12; Upon the consensus of the Chief Procurator of the Supreme People’s Procuracy and the Minister of Justice, RESOLVES: Article Precedents and legal status of precedents Precedents are arguments and rulings written on effective judgments or decisions (hereinafter referred to as judgment) of the courts that are selected by the Council of Justices of the Supreme People's Court and published by the Chief Justice of the Supreme People’s Court in order for other courts to study and adopt them when deciding later cases Article Criteria for selecting precedents Each precedent to be selected must satisfy all criteria below: Containing arguments to clarify the provisions of the law which have differing interpretations, analyze and explain legal issues or events, and legal principles and guidelines to be followed in a specific situation; Having normative value; Ensuring the consistency of law in adjudication and the same settlement results from the two cases having the same facts or events Article Checking and selecting judgments proposed to serve as precedents The judgments proposed to serve as precedents (hereinafter referred to as proposed judgments) shall be checked and selected as follows: a) The Chief Justice of People’s Court of each central-affiliated city or province (hereinafter referred to as province), each Chief Justice of Military Court of military zones and equivalent levels (hereinafter referred to as military zones) shall summary adjudication in practice to propose the issues that need to be LUẬT SƯ TƯ VẤN PHÁP LUẬT 24/7: 1900 6169 Công ty Luật Minh Gia www.luatminhgia.com.vn guided They shall, according to the criteria prescribed in Article of this Resolution, check and select their own suitable effective judgments and request Committee of Justices of People’s Court of provinces or Committee of Justices of Military Court of military zones and equivalent levels for consideration If a considered judgment satisfies all criteria prescribed in Article of this Resolution, the Chief Justice of People’s Court of the province or the Chief Justice of Military Court of the military zone shall a report to the Supreme People’s Court (via the Department of Legislation and Science management) The report shall contain evaluation of adjudication in practice and related provisions for precedent selection proposal; the judgment containing the selected justifications or ruling to be served as a precedent (hereinafter referred to as proposed justifications or ruling); the proposal for selected judgment; and evaluation of the Committee of Justices of People’s Court of the province or the Committee of Justices of Military Court of the military region (enclosed proposed judgment/decision); b) The Chief Justice of People’s Court of each central-affiliated city or province (hereinafter referred to as province), each Chief Justice of the Military Court of military zones and equivalent levels shall summary trial practice to propose the issues that need to be guided They shall, according to the criteria prescribed in Article of this Resolution, check and select their own suitable effective judgments and request Committee of Justices of People’s Court of provinces or Committee of Justices of Military Court of military zones and equivalent levels for consideration If a considered judgment satisfies all criteria prescribed in Article of this Resolution, the Chief Justice of Superior People’s Court or the Chief Justice of Central Military Court shall send a report to the Supreme People’s Court (via the Department of Legislation and Science management) The report shall contain evaluation of adjudication in practice and related provisions for precedent selection proposal; the judgment containing the proposed justifications or ruling; the proposal for selected judgment; and evaluation of the Council of Justices of Supreme People’s Court or the Council of Justices of Central Military Court (enclosed proposed judgment/decision); c) Directors of Departments of Cassation and inspection of the Supreme People’s Court shall, according to the criteria prescribed in Article of this Resolution, check and select suitable effective cassation decisions of Council Of Justices of the Supreme People’s Court and judgments of other courts and send report to the Department of Legislation and Science management of the Supreme People’s Court The report shall contain evaluation of adjudication in LUẬT SƯ TƯ VẤN PHÁP LUẬT 24/7: 1900 6169 Công ty Luật Minh Gia www.luatminhgia.com.vn practice and related provisions for precedent selection proposal; the judgments containing the ...11 Conversation 4 Cabin staff Would you like a complimentary in flight drink, Sir? Passenger Can I have an orange juice, please? Cabin staff Do you want ice with that? Passenger Yes, please. Cabin staff Here you are Sir. 7 2 Waiter Are you (1) ready to order? Customer Yes. (2) Can you tell me what today’s specials are, please? Waiter (3) We have two options, a vegetarian pasta bake and a warm bacon and tomato salad. Customer Mmm! (4) I’ll have the warm bacon and tomato salad, please. Waiter (5) Would you like some bread with that? Customer (6) Could I have some garlic bread, please? Waiter (7) Yes, of course! What would you like to drink with your meal? Customer (8) Just water, please. Waiter (9) Still or sparkling? Customer (10) I’d like sparkling water, please. 8 Personal answers 9 2 Recommendations from important food critics and organisations. 3 Table d’hôte has a fixed price menu and a limit of choices and items are ready at the same time. À la carte is made to order and items are individually priced. 4 Steak, seafood or vegetarian food. 5 Italian, Indian and Chinese. 6 Because they have unified menus, service, ambiance and cost. 7 They prepare food which is served and eaten quickly. 8 During the day. 9 Pub food is usually home-made and tradition and bar food tends to be European-style. 10 Personal answers 11 Personal answer Flash on English for Cooking, Catering and Reception – Answer key and Transcripts Unit 1, pp. 4-7 1 1 T 2 F 3 F 3 A buffet car C fast food outlet D service station E waiter service F self-service 4 1 welfare catering 7 cafés 2 transport catering 8 fast food outlets 3 hotels 9 schools 4 restaurants 10 prisons 5 pubs 11 eat-in 6 bars 12 waiter service 5 2 reception 3 bar 4 café 5 beverages 6 takeaway 7 profit 8 subsidised 9 provision 6 1 Conversation 1 Waiter Are you ready to order, Sir? Customer Yes, I’ll have prawn cocktail as a starter, please. Waiter And for your main course? Customer I’d like the lamb, please. Waiter Certainly Sir. Conversation 2 Server Next! Customer Two cheeseburgers, please. Server Do you want fries with those? Customer Yes please. Server Any drinks? Customer Two cokes please. Server That’s four pounds fifty. Conversation 3 Colleague 1 Hi John. Did you have a good weekend? Colleague 2 Great, thanks! It’s really hard going back to work on Monday! Colleague 1 I agree! I’m taking my lunch break now… Colleague 2 Me too. I wonder what they have on the menu today. I fancy a nice salad. Colleague 1 I’m really hungry, I think I’ll have a cooked meal. Colleague 2 If you’re lucky they’ll have some pasta. They had some really tasty lasagna last week. Conversation 1 Conversation 2 Conversation 3 Conversation 4 restaurant fast food outlet workplace canteen on an aeroplane customer and waiter customer and waiter colleagues cabin staff and passenger Venue Relationship 2 Flash on English for Cooking, Catering and Reception – Answer key and Transcripts Unit 2, pp. 8-11 1 1 chef de cuisine 2 sous chef 3 chef de partie 4 commis chef 2 The food and beverage manager 3 1 C 2 D 3 B 4 A 4 Commis chef •takescareofmeal preparation •organisesbasicingredients •carriesoutsimple activities •checksquality and quantity of food •checkscorrectfunctioningofequipment Chef de partie •checksmaintenance and hygiene of equipment and premises •assignstasks, coordinates subordinates Catrin E. Morris on English for COOKING, CATERING & RECEPTION vk.com/englishlibrary ESP Series Catrin E. Morris on English for COOKING, CATERING & RECEPTION Contents Unit Topic Vocabulary Categories of c atering Venues Services T ypes of catering outlets Kitchen staff Front-of-house staff Clothes Hygiene Kitchen areas Kitchen machinery and equipment Materials Food Nutrients Cookin g techniques Dishes Courses Types of menus Different service techniques Types of crockery , cutlery and serving plates/dishes Skills Reading: about the catering industry and different types of resta u ra nts Speaking and listening: ordering and serving in different types of catering outlets Writing: comp l eting a catering survey and an entry for an online guide Reading: about roles and responsibilities of kitchen and front - of-hou se staff Speaking and listening: exchanging information at a restaurant Writing: job profiles Reading: about kitchen staff uniforms and identifying items of clothing ; doin g a kitchen hygiene quiz Speaking and listening: asking and responding to information about uniforms Writing: kitchen rules; designing a personal hygiene poster Reading: about kitchen design and equipment Speaking and listening: discus s ing kitchen organisation and listening for technical data Writing: comparing different cooking appliances and technical data of cookware products Reading: about food and classifying it according to it s nutrients; about cooking techniques Speaking and listening: exchang i ng information about eating habits and nutrition ; following recipes Writi ng: a rec i pe Reading: about what makes a good menu ; labelling the different parts of a menu ; identifying different types of menu and finding food information Speaking and listening: ordering/taking an order from a menu; comparing different menu s Writing: a menu Reading: about the ad vantages and disadvanta ges of different serv i ce te chniques; doing a quiz about service rules Speaking and listening: prioritising a server 's duties ; presenting custome rs w ith the bill Writing: about whic h type of serv i ce the student prefers; a list of a serv er 's duties Unit Topic Vocabulary Ingredients Cooking techniques Customs and traditions Type s of bar Drinks Equipment A receptionist's duties and responsibilities Hotel services and amenitie s Making complaints Exp l aining problems Apologising Offering solutions Skills Reading: completing factfiles about different nationality cuisines; scanning recipes for information Speaking and listening: role pl aying a TV chef show , discuss i ng ingredients and cooking techniques and creating a menu Writing: about foreign cuisine for a food website Reading: different types of bars ; identifying es sential 3:JNV~SISS V 'lVJINH:J3~~ S:JINOlI~:J3 1 3 'S:JINVH:J3W 10J vk.com/englishlibrary 3JNVLSISSV'lVJINHJ3L~ SJINOlILJ3'I3 'SJINVHJ3W 10J !zueJdos eupqes ~ Contents Unit Topic Vocabul ary Ty pe s of materials : qualities, co st s and properties Metal proces s es Technical drawing tools Computer aided design system ( CAD ) Computer aided manufacturing pro g ram ( CAM ) Machine tools: features and applications Computerised numerical control machines (CNC) Basic atomic structure Electricity and units of measurement Conductivity of materials C ir cu it c omponents Types of elec tri c circuits F uses and pr otec ti ve d ev ices Co n ve nt ion al power plants Al tern a ti ve power sources El ec trical distribution system Main electronic inventions Electronic circuit s Mobile phones and radio signals Skills Reading: properties of materials; basic metal processes Liste n ing: descriptions of materials and metal processes Speaking: exchanging information about the qualities of materials Writing: a summary of the main types of materials Reading: the basic tools of the drafter ; from manual drawing to computerised drawing Listening: description of CAD/CAM systems Reading: main features of machine tools; application of CNC machines to manufacturing processes Listening: automation of machine tools in manufacturing processes Writing: completing a table about the main features of metalworking processes Reading: the atomic structure ; types of current ; units of measurement of electric current Listening: properties of conductors , semiconductors and insulators Wr i ti n g: describing the main features of the atomic structure Reading: description of the main circuit components; safety devices Listening: types of circuits Writing: describing the basic circuit components Reading : types of power plants; alternative power sources Listening: different steps in the electrical distribution system Writing: completing a table about the advantages and disadvantages of alternative powe r s ources Speaking: discussing the results of a quiz on energy saving Reading: short history of the m ain inv ention s in electronics; type s of electronic circuits Listening: mobile phone s a nd radio signa ls Writing: describing the m ai n ad vantages and disadvantages of an electronic device u sed everyday Speaking: exchangin g info rmation abo ut mobile phones Unit Topic Appendix Vocabul ary Means of transmission Ground and air transmission Main network components Network topologies Computer components: hardware and software USB flash drives Types of com puters Internet connections Au t omat i on technolo g ies Robot a pp licat i ons Sensors and tr ansducer s Preventive and corrective maintenance Ca r com ponents Auto maintenance Health and safety regulations and objectives Safety signs and colours Safety equipment Fire safety plan Skills Reading: ground and air transmission; network components Listening: network topologies Writing: an article about the uses of computer networks Speaking : exchanging opinions on the use of everyday means of communication Reading : computer components; types of computers; different types of Internet connections Listening : USB flash drives Writing: a summary of the or igins of t he Internet Speaking : descr ibi ng t he feat ur es of y our own comput er Readi ng: ad v antages and di sad v antages of autom ation; applicatio ns of Students Work on Ideas for 'People, Prosperity and the Planet' Written by Jill Moss 21 May 2006 This is Shep O'Neal with the VOA Special English Development Report. Winners of an environmental design competition for college students in the United States will now try to bring their ideas to market. Six teams won the second year of the event, called P-Three: People, Prosperity and the Planet. The competition is held by the Environmental Protection Agency and other public and private organizations. Teams compete to design sustainable technologies that support economic growth but also protect the environment. One of the winning teams is from Appalachian State University in North Carolina. The students propose to research low-cost, environmentally friendly fuels. One idea is to use waste vegetable oil to make biofuel that poor families and local farmers can use. Another winning proposal is from Lafayette College in Pennsylvania. The students will design a water supply system in Honduras for the village of La Fortuna. They will look for simple technologies, local materials and community involvement. Students from Portland State University in Oregon will create a Web site as a teaching tool for the local public schools. The interactive site will explain how the world is connected environmentally. At Stanford University in California, students will put their award money toward what they call a "Green Dorm." The goal is to develop student housing where environmentally friendly systems can be tested. Students from the University of Massachusetts at Lowell will explore a possible cancer treatment. Their work will involve compounds found in green tea. And the sixth winning team is from the University of Michigan in Ann Arbor. The students will work with building materials made from natural compounds and plastics that can be recycled. The team will develop and test new product designs. Forty-one teams each received ten thousand dollars to develop their projects over the school year. They presented their ideas earlier this month in Washington, D.C. Judges from the National Academies helped choose the six winners. Each team can now receive as much as seventy-five thousand dollars more to continue work. Four teams from last year have already started small businesses. Only schools in the United States can enter the P-Three competition, but they can work with foreign colleges and universities. Proposals for next year will be accepted starting in December. This VOA Special English Development Report was written by Jill Moss. I’m Shep O'Neal. ... within months A seminar on consultation with National Assembly deputies, specialists, scientists, activists and relevant agencies and organizations Within month from the deadline for consultation... Department of Legislation and Science management) The report shall contain evaluation of adjudication in practice and related provisions for precedent selection proposal; the judgment containing the proposed... explanation in the judgment In case a precedent is no longer suitable due to the changes in any Law or Resolution of the National Assembly, Resolution of Standing Committee of the National Assembly