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Smartphone‑based objective monitoring in bipolar disorder: status and considerations

Maria Faurholt-Jepsen, Michael Bauer and Lars Vedel Kessing (2018) CC

Int J Bipolar Disord (2018) 6:6 https://doi.org/10.1186/s40345‑017‑0110‑8 In 2001, the WHO stated that: "The use of mobile and wireless technologies to support the achievement of health objectives (mHealth) has the potential to transform the face of health service delivery across the globe"... more

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Eating Disorders. First Aid Guidelines

Mental Health First Aid (2013) C2

Patient information

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Eating disorders: recognition and treatment

National Institute for Health and Care Excellence (NICE) (2017) C2

NICE guideline Published: 23 May 2017

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Troubles du Comportement Alimentaire. Guide de premiers soins

Mental Health First Aid (2008) C2

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Philippines: A Training Manual for Health Workers on Healthy Lifestyle - Promoting Healthy Diet and Nutrition (Module 3/6)

WHO and DOH Philippines (2009) C_WHO

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Eating disorders

P. Hay; J. Morris IACAPAP (2016) C2

Other disorders Chapter H.1

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Rwanda Non-communicable Diseases Risk Factors Report

Ministry of Health, Rwanda (2015) C2

The Rwandan Ministry of Health recognizes the threat that Non-Communicable Diseases (NCDs) pose to health and development in Rwanda and in 2009 articulates strategies to respond to them in the Health Sector Strategic Plan 2012 - 2018 (HSSP3). Among other things, the plan calls for a national prevale... more

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A practice guide to effective population-based food policy actions to promote healthy diets

World Health Organization (WHO), Regional Office for South-East Asia (2017) C_WHO

This publication provides directions for a logical, evidence informed approach to selecting, developing, implementing and monitoring population-based interventions within the context of the double-burden of malnutrition in South-East Asia. The focus of this guide is on processed or ultra-processed p... more

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Sierra Leone Food-Based Dietary Guidelines for Healthy Eating

Ministry of Health and Sanitation Sierra Leone, Food and Agriculture Organization of the Unieted Nations, German Ministry of Food, Agriculture and Consumer Protection (2016) C1

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Guidance on easing lockdown

Africa CDC Centers for Disease Control and Prevention (2020) CC

In response to the first cases of coronavirus disease 2019 (COVID-19) reported on the continent, many African Union Member States implemented large-scale public health and social measures (PHSM) rapidly. These measures were aimed at reducing transmission and the number of new cases being reported, p... more

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Support for Rehabilitation: Self-Management after COVID-19 Related Illness (Ukraine Version)

World Health Organization WHO, Regional Office of Europe (2020) C_WHO

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Support for Rehabilitation: Self-Management after COVID-19 Related Illness (Greek Version)

World Health Organization WHO, Regional Office of Europe (2020) C_WHO

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Food Choices for a Healthy Planet

Green Brown Blue (2021) C2

Accessed on 29.11.2021 Website Insights from international food system experts, edited by Zoe Craig Food and Climate Food and Culture Food and Environment Food and Health Food and Healthcare

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Influencing food environments for healthy diets

Food and Agriculture Organization of the United Nations FAO (2016) C2

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. more

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Stockholm+50: what does it mean for global health?

Willets, L. The Lancet Planetary Health (2022) C2

The Lancet Planetary Health Volume 6, ISSUE 5, e388-e390, May 01, 2022. As the Stockholm Declaration on the Human Environment turns 50, the role of the health stakeholder community in forward-looking environmental agendas is more important than ever. Breathing air, drinking water, and eating food i... more

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Cholera English Information
recommended

Mauder, S. The MEDBOX Team (2022) CC

MEDBOX Issue Brief 26. Cholera is an acute diarrhoeal infection caused by eating or drinking food or water that is contaminated with the bacterium Vibrio cholerae. Cholera remains a global threat to public health and is an indicator of inequity and lack of social development. Researchers have esti... more

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Foodborne trematode infections

World Health Organization WHO (2021) C_WHO

Foodborne trematode infections cause 2 million life years lost to disability and death worldwide every year. People become infected by eating raw fish, crustaceans or vegetables that harbour the parasite larvae. Foodborne trematodiases are most prevalent in East Asia and South America. Foodborne ... more

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What to Feed Young Children

Global Health Media Project (2020) CC_Global Health Media Project

This video shows the range of foods that provide the best nutrition for a healthy growing young child.

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Nudging populations towards healthier eating behaviours: an innovative case study on salt reduction in China

World Health Organization WHO (2023) C_WHO

To address the health challenges brought about by the changing food environment and high salt intake, WHO China, jointly with the National Institute for Nutrition and Health of China CDC and Tsinghua University, conducted an innovative study that applied nudge-based interventions to promote lower sa... more

Cholera English Information recommended

Cholera English Information
recommended