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The State of the World’s Children 2019: Children, food and nutrition: Growing well in a changing world. Summary

UN Children's Fund UNICEF (2019) C_UNICEF

This 2019 edition of The State of the World’s Children (SOWC) examines the issue of children, food and nutrition, providing a fresh perspective on a rapidly evolving challenge. Despite progress in the past two decades, one third of children under age 5 are malnourished – stunted, wasted or overw... more

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Helping children cope with traumatic events

Melinda Smith, Lawrence Robinson, and Jeanne Segal Help Guide (2018) C1

Tips for Helping a Child or Teen Recover from Trauma to help your child regain emotional balance, restore his or her trust in the world,and move on from the traumatic event.

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The Power of Cities: Tackling Noncommunicable Diseases and Road Traffic Injuries

World Health Organization WHO (2019) C_WHO

The report is geared towards mayors, local government officials and city policy planners.It highlights key areas where city leaders can tackle the drivers of NCDs, including tobacco use, air pollution, poor diets and lack of exercise, and improve road safety. From anti-tobacco actions in Beijing a... more

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Global Action Plan for the Prevention and Control of Noncommunicable Diseases 2013-2020

World Health Organization WHO (2013) C_WHO

The "Global NCD action plan" provides a road map and a menu of policy options for countries to take in order to attain the 9 voluntary global targets, including that of a 25% relative reduction in premature mortality from cardiovascular diseases, cancer, diabetes or chronic respiratory diseases by 2... more

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Namibia: Nutrition guidelines for prevention and management of non-communicable diet related disease

Ministry of Health and Social Services (MOHSS) (2013) C1

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The Balanced Counseling Strategy Plus: A Toolkit for Family Planning Service Providers Working in High STI/HIV Prevalence Settings. Counseling Cards, 3rd ed.

Population Council (2015) C1

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The Balanced Counseling Strategy Plus. A Toolkit for Family Planning Service Providers Working in High STI/HIV Prevalence Settings. Trainer's Guide, 3rd ed.

Population Council (2015) C1

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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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The Balanced Counseling Strategy Plus. A Toolkit for Family Planning Service Providers Working in High STI/HIV Prevalence Settings. User's Guide, 3rd ed.

Population Council (2015) C1

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Ending inappropriate promotion of commercially available complementary foods for infants and young children between 6 and 36 months in Europe

World Health OrganizationEurope (2019) C_WHO

A discussion paper outlining the first steps in developing a nutrient profile model to drive changes to product composition and labelling and promotion practices in the WHO European Region The aims of the guidance are to protect breastfeeding, prevent obesity and chronic diseases, promote a healthy... more

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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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The Planetary Health Diet in Theory and Practice

Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) (2019) CC

On the global scale, the impacts of the current food system on the environment are severe. The agro-industrial revolution has made it possible to increase food production at a price.

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DGE position statement on a more sustainable diet

Renner B.; Arens-Azevêdo U.; Watzel B.; et al. (2021) CC

While “sustainability” has become a central aspect of social action and responsibility around the world, its complex and multi-di- mensional nature requires further explanation.

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Standard operating procedures for supply chain management of health products for neglected tropical diseases amenable to preventive chemotherapy
recommended

World Health Organization WHO (2022) C_WHO

his first edition describes the standard operating procedures for health products for NTDs amenable to preventive chemotherapy and the medicines donated to treat them. These include albendazole for lymphatic filariasis and soil-transmitted helminthiases; azithromycin for trachoma and yaws; diethylca... more

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Obesidad: ¿Factor de riesgo o enfermedad?

C. Aguilera; Labbé, T.; Busquets, J.; et al. Revista médica de Chile (2019) CC

Obesity is a global health problem. Its worldwide prevalence has tripled between 1975 and 2016, reaching a prevalence in Chile of 34.4%, according to the National Health Survey 2016-2017. If this condition corresponds to a risk factor or primary disease is a widely discussed issue. It is recognized ... more

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WHO manual on sugar-sweetened beverage taxation policies to promote healthy diets

World Health Organisation (WHO) (2022) C_WHO

Obesity and diet-related noncommunicable diseases (NCDs) have been steadily increasing globally, and with them, a pressing need to implement effective responses to address the contributing factors. Among the available evidence-based policy options that enable healthier choices and improved diets is ... more

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Safety evaluation of certain contaminants in food: prepared by the ninety-first meeting of the Joint FAO/WHO Expert Committee on Food Additives (‎JECFA)‎

World Health Organisation (WHO) (2023) C_WHO

This volume contains monographs prepared at the ninety-first meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met virtually online from 1 to 12 February 2021. The detailed monographs in this volume summarize data on specific contaminants in food. Individual monographs ... more

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Policies to protect children from the harmful impact of food marketing: WHO guideline

World Health Organisation (WHO) (2023) C_WHO

Children continue to be exposed to powerful food marketing, which predominantly promotes foods high in saturated fatty acids, trans-fatty acids, free sugars and/or sodium and uses a wide variety of marketing strategies that are likely to appeal to children. Food marketing has a harmful impact on chi... more

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The state of food security and nutrition in the world 2023

World Health Organisation (WHO) (2023) C_WHO

This report is the annual global monitoring report documenting progress towards Sustainable Development Goal (SDG) 2 targets 2.1 and 2.2. This year’s report explores the links between urbanization and changing food systems and how these changes are impacting the availability, affordability and des... more

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Hypertension in adults: diagnosis and management

the National Institute for Health and Care Excellence (NICE) the National Institute for Health and Care Excellence (NICE) (2023) CC

The NICE guideline "Hypertension in Adults: Diagnosis and Management" outlines recommendations for diagnosing and managing hypertension in adults over 18, including those with type 2 diabetes. It emphasizes accurate blood pressure measurement, recommending ambulatory or home monitoring to confirm di... more

Standard operating procedures for supply chain management of health products for neglected tropical diseases amenable to preventive chemotherapy recommended

Standard operating procedures for supply chain management of health products for neglected tropical diseases amenable to preventive chemotherapy
recommended