2nd edition. WHO's recommendation has not changed: the standard WHO susceptibility tests should remain a primary method by which resistance is detected. However, it was considered necessary to update the existing resistance-monitoring procedures to also highlight the need for operationally meaningfu...l data.
Two new assays were included in this expanded version: an intensity assay and a synergist assay.
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DHS Working Papers No. 125
2nd edition. These guidelines provide guidance on the diagnosis of human immunodeficiency virus (HIV) infection, the use of antiretroviral (ARV) drugs for treating and preventing HIV infection and the care of people living with HIV. They are structured along the continuum of HIV testing, prevention,... treatment and care
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Рекомендации ВОЗ по оказанию дородовой помощи для формирования положительного опыта беременности
Mapping Report - Ireland.
UNAIDS 2016 / Meeting Report
Review
Triccas and Counoupas Pneumonia (2016) 8:18; DOI 10.1186/s41479-016-0020-z
Actualización de las orientaciones provisionales 7 de junio de 2016
Updated 6 September 2016. This guidance has been developed to provide advice on the prevention of potential sexual transmission of Zika virus. The primary transmission route of Zika virus is via the Aedes mosquito. However, sexual transmission of Zika virus may also be possible, with limited evidenc...e recorded in a few cases. This is of concern due to an association between Zika virus infection and potential complications, including microcephaly and Guillain-Barré syndrome.
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This 2016-2020 public-private mix strategic plan (PPM SP) is a 4-year framework designed to guide the National TB Control Programme (NTP) and its partners to implement PPM in Bangladesh. It provides goals, strategies and interventions for expanding and scaling up current PPM models and outlines appr...oaches to further enhance and strengthen PPM coordination and partnerships among NTP, nongovernmental organizations (NGOs) and private health providers
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Actualização das orientações provisórias 7 de Junho de 2016
Lignes directrices provisoires actualisées 7 juin 2016
World Health Organization Department of Reproductive Health and Research
Brocher Foundation, Hermance, Geneva, Switzerland, 27–29 April 2016
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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