Mapping Report - Ireland.
SIAPS Technical Report. This report summarizes key accomplishments and lessons learned in implementing SIAPS’ approach to improving IPC practices in four countries: South Africa, Namibia, Jordan, and Ethiopia. All activities address SIAPS’s overall objective to build or enhance national and faci...lity capacity to develop, implement, and monitor IPC programs by focusing on the principles of health systems strengthening.
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A practioner's guide, based on lessons from Ebola.
This guide is a compilation of best practices and key lessons learned through Oxfam’s experience of community engagement during the 2014–15 Ebola response in Sierra Leone and Liberia. It aims to inform public health practitioners and programme ...teams about the design and implementation of community-centred approaches
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Der Leitfaden für Asyl-Helferkreise bietet eine praxisorientierte Übersicht über die vielfältigen Aufgaben und möglichen Betätigungsfelder rund um die Flüchtlingshilfe im Landkreis Main-Spessart. Darüber hinaus bietet er viele wichtige Informationen um das Thema Flucht und Asyl im Allgemeine...n. Aktualisiert Nov. 2016
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Report of a mission 20–24 April 2015
Eine Stellungnahme des DZK in Zusammenarbeit mit FZB, DGI, DGPI, GPP, DGGG, DRG und DGMP
Pneumologie 2016; 70: 777–780
Epidemiologisches Bulletin; 22. August 2016 / Nr. 33 ;DOI 10.17886/EpiBull-2016-050
PLOS Medicine | DOI:10.1371/journal.pmed.1002088 August 23, 2016
World Health Organization Department of Reproductive Health and Research
Brocher Foundation, Hermance, Geneva, Switzerland, 27–29 April 2016
Globalization and Health201612:63; DOI: 10.1186/s12992-016-0195-3
A long and healthy life for all South Africans
The END TB Strategy
Интеграция совместного оказания услуг в связи с ТБ и ВИЧ во всеобъемлющий пакет помощи для потребителей инъекционных наркотиков
Die Pflegetipps der Deutschen Palliativstiftung enthalten das Rüstzeug zur Versorgung von pflegebedürftigen Menschen, die an einer nicht heilbaren Krankheit leiden. 16. Auflage
guide for palliative care, available in english, serbian, dutch, croatian, russian, turkish, romanian, slovenian, fren...ch, portugüse, spanish, czech, italian and bilingual german - arabic/polish/english/slovakian/czech/turkish
http://www.palliativstiftung.de/publikationen/die-pflegetipps-palliative-care/
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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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