Rashtriya Bal Swasthya Karykram (RBSK). Operational Guidelines
A Booklet on Women and HIV/AIDS for Auxiliary Nurse Midwives (ANMs) Accredited Social Health Activists (ASHAs) Anganwadi Workers (AWWs) and Members of Self-help Groups (SHGs)
Version 2
Republic of India (hereinafter the Recipient) willimplement the Covid-19 Emergency Response and Health Systems Preparedness project (the Project), with the involvement of the following Ministries/Agencies/Units: Ministry of Health and Family Welfare (MoHFW), Indian Council of Medical Research (ICMR)... and the National Center for Disease Control (NCDC).The International Bank for Reconstruction and Development (hereinafter the Bank) has agreed to provide financingfor the Project.
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27.03.2020
Various health experts on how to manage mental health and well-being during the #COVID19 outbreak.
Version: 2.0 Date: 19.3.2020
January 2019
Non Communicable Disease Control Programme Directorate General of Health Services Health Services Division, Ministry of Health & Family Welfare
There is growing international consensus that food systems transformation is important to address the challenges of malnutrition in all its forms, the burden of noncommunicable diseases (NCDs), environmental sustainability, increasing inequality and ensuring the welfare of workers and animals. In li...ght of the urgency of these challenges, there are questions about the role of red and processed meat in healthy and sustainable food systems. Globally, production and consumption of all types of meat has increased substantially in the last 50 years, and – although red meat consumption is now plateauing in high-income countries (HICs) – is predicted to increase by a further 50% by 2050. Meat consumption remains highly unequal both between and within countries, and animal-source food intakes, including red meat, are lowest among those at most risk of undernutrition
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