Sixth Meeting of the mhGAP Forum Hosted by WHO in Geneva on 4-5 September 2014 Summary Report
Regional action plan 2019-2023
COVID‑19 strategic preparedness and response
The target audience of this document (and the associated online companion tool) includes WHO country offices in Member States of the African Region; Member States’ ministries of health and their public health emergency operation centres; relevant external assessment teams; and partners looking to ...identify preparedness gaps and
support interventions that help address them. In the event of a suspected or confirmed VHF case, the document also serves to provide any intervening partner with a sense of what structures should be in place, in order to guide
scale-up activities in line with regional and national plans.
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The document introduces a simple classification, minimums standards and a registration form for Foreign Medical Teams (FMTs) that may provide surgical and trauma care arriving within the aftermath of a sudden onset disaster. These can serve as tools to improve the coordination of the foreign medical... team response, and be the reference for registration on arrival as well as a possible global registration mechanism similar to what exists for urban search and rescue teams
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Health Evidence Network synthesis report 53
Effective malaria prevention is threatened by widespread and increasing vector insecticide resistance. Failure to mitigate this threat will likely result in an increased burden of disease, with significant cost implications. This new framework provides support for the development of a national insec...ticide resistance monitoring and management plan as part of a national malaria strategic plan.
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Guide to monitoring and evaluating
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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The 23rd meeting of the WHO Expert Committee on Selection and Use of Essential Medicines was coordinated from Geneva, Switzerland, and held virtually from 21 June to 2 July 2021. The Committee considered 88 applications proposing additions, changes and deletions of medicines, medicine classes and fo...rmulations on the Model Lists of Essential Medicines. The Committee evaluated the scientific evidence for comparative effectiveness, safety and cost-effectiveness of the medicines in question. The Committee also considered a review of the therapeutic alternatives for medicines on the Model Lists, and update to the AWaRe classification of antibiotics, and reviews and reports relevant to the selection and use of essential medicines.
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The WHO Vision and eye screening implementation handbook (VESIH) offers a step-by-step guidance for conducting vision and eye screenings in community and primary care settings. The evidence-based interventions are drawn from the WHO Package of eye care interventions and developed with a focus on del...ivering screenings easily, safely, and effectively in low- and low–intermediate-resource settings. The early identification through screenings ensures timely treatments and management to avoid vision impairment in high-risk populations, including newborns, pre-school children, school children, and older adults.
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Skin and mucosal conditions are extremely common in all children and adults in particular in HIV-infected adults and children and are one of the commonest daily management problems faced by health care workers caring for patients with HIV infection
Clinical guideline | Published: 11 January 2012 | nice.org.uk/guidance/cg137