6. Minimum Standards in Shelter, Settlement and Non-Food Items

2011 ◽  
pp. 239-286 ◽  
Author(s):  
The Sphere Project
Keyword(s):  
Food Items ◽  
Minimum Standards

Investor-State Dispute Settlement under NAFTA Chapter 11: The Shape of Things to Come?

1998 ◽  
Vol 35 ◽  
pp. 263-290
Author(s):  
J. Anthony VanDuzer
Keyword(s):  
Free Trade Agreement ◽  
Dispute Settlement ◽  
Trade Agreement ◽  
Minimum Standards ◽  
The North ◽  
State Behaviour ◽  
Nafta Chapter 11 ◽  
To Come ◽  
The Right

SummaryRecently, there has been a proliferation of international agreements imposing minimum standards on states in respect of their treatment of foreign investors and allowing investors to initiate dispute settlement proceedings where a state violates these standards. Of greatest significance to Canada is Chapter 11 of the North American Free Trade Agreement, which provides both standards for state behaviour and the right to initiate binding arbitration. Since 1996, four cases have been brought under Chapter 11. This note describes the Chapter 11 process and suggests some of the issues that may arise as it is increasingly resorted to by investors.

An Innovative Approach for Online Food Order Management System

2018 ◽  
Vol 8 (3) ◽  
pp. 19
Author(s):  
Anshika Srivastava ◽  
Anjali Baranwal
Keyword(s):  
Open Source Software ◽  
Fast Food ◽  
Book Order ◽  
Food Items ◽  
Order Management ◽  
Restaurant Managers ◽  
Fast Food Restaurants ◽  
System Administrator ◽  
Data Connection ◽  
Food Order

Abstract— Restaurants are one of the favorite premises .An online food ordering is a integrated process in fast food Restaurants to offer choice of food from menu, cooked and served or packaged hot to satisfy customer  to immediately make orders on their ownselves. Customers can also call the restaurant to pack in advance or to  deliver the food item but sometimes restaurants run out of certain items.The existing system lacks the feature to use Remote GPS tracker such that restaurant managers are auto updated about the location of the customer before reaching the restaurant. We propose a complete system to easily manage online menu where items update as per the availability of food and prices. The Customer views the products, register and place the order. The system administrator adds and manages user accounts and the Manager manages product and orders. The Kitchen meal deliverable deals with pending deliveries .The proposed system is developed using Android platform which is open source software and built in data connection modules. It also decreases labour rates to replace mobile phones to book order and table unlike employees who come to take order and payments .In advent of food consumption problems like obesity, overeating etc. ,he proposed system will show food items with nutrition based searches showing ingredients of the food items.

An Analysis of Consumption Pattern in Pakistan

1982 ◽  
Vol 21 (4) ◽  
pp. 275-296 ◽  
Author(s):  
Rehana Siddiqui
Keyword(s):  
Growth Rates ◽  
Rural Areas ◽  
Household Size ◽  
Consumption Pattern ◽  
Total Expenditure ◽  
Demand Growth ◽  
Food Items ◽  
Urban Rural ◽  
Urban And Rural Areas

The paper aims at testing the validity of Engel's law with data on Pakistan. Consumption functions for urban and rural areas have been estimated separately. These functions are shown to be determined by total expenditure and household size. Engel's law is confirmed for some commodity groups but not for all. Following tests of urban-rural homogeneity and of stability of urban and rural consumption functions, demand growth rates for different food and non-food items have been calculated, assuming different growth rates of total expenditure and household size.

Risk Assessment of Sulphite Exposure through Foods Among Adolescents of Delhi (India)

2019 ◽  
Vol 15 (7) ◽  
pp. 685-693
Author(s):  
Arushi Jain ◽  
Pulkit Mathur
Keyword(s):  
Risk Assessment ◽  
Food Intake ◽  
Daily Intake ◽  
Food Sources ◽  
Acceptable Daily Intake ◽  
Food Record ◽  
Government Schools ◽  
Adverse Health Effects ◽  
Food Items ◽  
Permissible Levels

Background: Sulphites added as preservatives in food have been associated with adverse health effects in humans. Objective: The present study was designed with an objective of assessing the risk of sulphite exposure through food in adolescents (12-16 years old) of Delhi, India. Methods: A total of 1030 adolescents selected from four private and four government schools of Delhi, were asked to record their food intake using a 24 hour food record, repeated on three days, for assessing exposure to sulphites. The risk was assessed using six different scenarios of exposure. Results: The actual intake for sulphites for average consumers was 0.15 ± 0.13 mg / kg b.w. / day which was 21.4% of acceptable daily intake (ADI). For high consumers (P95), it was 65% of the ADI. However, for 2 respondents, the actual intake exceeded the ADI. The major food contributors to sulphite intake were beverage concentrates (46%), ready to serve beverages (22%) followed by miscellaneous food items (16%), mainly ice creams and snowballs. Estimation of sulphite intake using different exposure scenarios revealed that for certain scenarios where the highest reported sulphite level or maximum permissible levels were considered for calculation, the high consumers exceeded the ADI, though, for average consumers, intake was well below the ADI. Conclusion: Actual intake of sulphite for average consumers was well below the ADI but for high consumers was approaching the ADI. People with sulphite sensitivity need to be aware of hidden food sources of sulphites.

Review of Curd, Paneer and Cheese as Nitya Asevaniya Ahara Dravya w.s.r. to Dadhi, Kilat and Kurchika

2017 ◽  
Vol 2 (1) ◽  
Author(s):  
Saylee Deshmukh ◽  
Vyas M. K.
Keyword(s):  
Vitamin A ◽  
Growth And Development ◽  
Milk Protein ◽  
The Body ◽  
Rich Source ◽  
Food Items ◽  
Common Food ◽  
Daily Diet ◽  
Healthy Growth

Curd, Paneer and Cheese are rich source of milk protein, calcium, Vitamin A, Phosphorous, vitamins, minerals and protein which are required by the body in high proportions for healthy growth and development. It is common food in India. Cheese is also a rich source of fat. Curd, Paneer and Cheese can be correlated with Dadhi, Paneer and Cheese in Ayurveda classics which are listed in Nitya Asevaniya Ahara Dravya (food items not to be taken in daily diet). Present study aims to explain rationale behind description of these food items as Nitya Asevaniya Ahara Dravya.

The International IP System: From Continuity to Resilience

2017 ◽  
Author(s):  
Henning Grosse Ruse-Khan
Keyword(s):  
Nineteenth Century ◽  
Intellectual Property ◽  
International Law ◽  
Revolutionary Change ◽  
Minimum Standards ◽  
Multilateral System ◽  
Common Goals ◽  
The Common ◽  
Relationship Of

This chapter looks at how rule-relations within the international intellectual property (IP) system have developed from continuity (in constantly raising minimum standards) to resilience (against certain forms of increasing protection). It considers the evolution of the international IP system from the nineteenth century onwards, examining how each succeeding changes and additions to the system had established a relationship of continuity which integrates existing standards and adds new ones. The chapter then turns to the emergence of another revolutionary change. The integral nature of the common goals established in TRIPS’ object and purpose creates a form of ‘resilience’ of the multilateral system over attempts for inter-se modifications. Moreover, international law has appropriate tools so that those charged with applying, implementing, and interpreting multilateral IP norms can give effect to this resilience both in relations of interpretation and relations of conflict.

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