A STUDY OF THE CHALLENGES FACED BY PERSONS WITH DISABILITIES IN POST-EARTHQUAKE
NEPAL.
2nd edition.
The tool kit provides learning objects and curricular content to support the competencies for those proficiency/trainee levels
WHO QualityRights is an initiative which aims to improve the quality of care in mental health and related services and to promote the human rights of people with psychosocial, intellectual and cognitive disabilities, throughout the world.
PLoS ONE 11(1): e0144662. doi:10.1371/journal.pone.0144662
The vision of the new Strategic Action Plan for Strengthening HIS in Myanmar 2017- 2021 is “A strong health information system for a strong health system”. The mission statement of HIS in Myanmar also developed during the strategic planning exercise is “Generating and making accessible compreh...ensive, integrated and timely health information for decision making at different levels of health system”. The goal of the HIS in Myanmar formulated during the assessment is “ To provide complete, valid, reliable and timely health information for making right decisions at the right time to ensure an equitable, effective, efficient and responsive health system”.
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UNAIDS 2017 / Reference
Generating evidence for policy and action on HIV and social protection
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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