Euro Surveill. 2016;21(12):pii=30174. DOI: http://dx.doi.org/10.2807/1560-7917.ES.2016.21.12.30174
Investigación original / Original research
Panam Salud Publica. 2016;39(1):38–43.
Mapping Report - Ireland.
Health and Human Rights Journal
December 2016 / Volume 18 / Number 2 / Papers, 171-182
Pathak et al. (2016), PeerJ, DOI 10.7717/peerj.1738; 1-14
Towards ending tuberculosis and multidrug-resistant tuberculosis.
UNAIDS 2016 / Meeting Report
Int J Vaccines Vaccin 2016, 2(1): 00018, January 29, 2016
There is an urgent need for safer, simpler, more efficacious and accessible treatment regimens for all forms of TB. The development of Target Product Profiles for TB treatment regimens (referred to as Target Regimen Profiles or TRPs) seeks to guide the drug development process towards important regi...men characteristics corresponding to the needs of end-users.
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Product:BDFACSCountTM InstrumentSystemwithFACSCountTM ControlKitandBD FACSCountTM CD4ReagentKit(AbsoluteandPercentageCD4+Counts)
Number: PQDx 0133-045-00
0133-045-00 WHO
PQDx PR
June/2016, version 2.0
Regional Tuberculosis Program, Pan American Health Organization (PAHO/WHO)
A Systematic Review and Meta-analysis
Clinical Infectious Diseases® 2016;62(12):1586–94
The END TB Strategy
Интеграция совместного оказания услуг в связи с ТБ и ВИЧ во всеобъемлющий пакет помощи для потребителей инъекционных наркотиков
Food environments are usually defined as the settings with all the different types of
food made available and accessible to people as they go about their daily lives.
That is, the range of food in supermarkets, small retail outlets, wet markets, street
food stalls, coffee shops, tea houses, s...chool canteens, restaurants, and all the other
venues where people buy and eat food. These environments differ enormously depending on the context. They can be extensive and diverse, with a seemingly endless array of options and price ranges, or they can be sparse, with very few options on offer. Because they determine what food consumers can access at a given moment in time, at what price, and with what degree of convenience, food environments both constrain and prompt the consumer’s choice.Food environments are influenced by the food systems which supply them, and vice versa. Food systems encompass the entire range of activities, people and institutions involved in the production, processing,
marketing, consumption and disposal of food (FAO, 2013). They include but are not limited to food supply chains. Making food systems nutrition-sensitive can contribute to addressing all forms of malnutrition, as food systems determine whether the food needed for good nutrition are available, affordable, acceptable and of adequate
quantity and quality. How closely food systems and food environments are interrelated and interdependent, and the degree to which external factors affect nutrition outcomes, varies from setting to setting.Many of today’s food systems
and food environments are challenged in supporting consumer choices that are
consistent with healthy diets and good nutrition. Consumers are not making choices based on nutrition and health, and poor diet is now the number one risk factor for death and disability worldwide (GBD, 2015). Food systems that do not enable healthy diets are increasingly recognized as an underlying cause of malnutrition (GLOPAN, 2016), and malnutrition, irrespective of form, has a huge cost. Economic costs associated with undernutrition are estimated at $1-2 trillion per year, about 2-3% of global GDP (FAO, 2013); the global economic cost of obesity and associated diet-related non-communicable diseases is estimated at $2 trillion per year, about 2.8% of global GDP (McKinsey, 2014). Influencing food environments for promoting healthy diets is an emerging strategy to address today’s nutrition challenges.
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