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Guidelines for treatment of drug-susceptible tuberculosisand patient care
2017 Update
The current document provides the background, justification and objectives for the revision of WHO policy on LF-LAM. It provides details on the index test (AlereLAM) being assessed. It also describes the process of evidence retrieval, quality assessment and grading; formulation of the recommendation
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Recommandations pour une Approche de Santé publique.
Juin 2013.
What We Know, What We Don’t Know, and What We Need to Do
Working Paper Series: No. 26
Knowledge based upon a descriptive literature review of applied research
The 2017 Global Nutrition Report focuses on 5 key areas and finds that improving nutrition can have a powerful multiplier effect across the SDGs. Indeed, it indicates that it will be a challenge to achieve any SDG without addressing nutrition. The report shows that there is an exciting opportunity t
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This revision covers the main non-communicable diseases in Mozambique as well as the National Strategic Plan's aim to create a positive environment to minimize or eliminate the exposure to risk factors and guarantee access to care.
Journal of the International AIDS Society 2017, vol. 20:e25026
In Myanmar, men who have sex with men (MSM) experience high risk of HIV infection. However, access to HIV testing and prevention services remains a challenge among this marginalized population. The objective of this study was to est ...
In Myanmar, men who have sex with men (MSM) experience high risk of HIV infection. However, access to HIV testing and prevention services remains a challenge among this marginalized population. The objective of this study was to est ...
Lancet Public Health 2018 Published Online September 12, 2018 http://dx.doi.org/10.1016/ S2468-2667(18)30138-5
Division of Noncommunicable Diseases | draft guidelines on diagnosis and management of a chronic immune-mediated enteropathy called celiac disease. This disease is caused is mainly caused in genetically susceptible individuals by ingestion of gluten proteins that are present in wheat, barley and oat
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