the aid library

LIST OPTIONS

Filter

5010

Sort by:

Direction:

Download (323)

View PDF (398)

Acute Radiation Syndrome: A Brochure for Physicians

Centers for Disease Control and Prevention (2018) C_CDC

Acute Radiation Syndrome (ARS) (sometimes known as radiation toxicity or radiation sickness) is an acute illness caused by irradiation of the entire body (or most of the body) by a high dose of penetrating radiation in a very short period of time (usually ... more

Download (173)

View PDF (133)

Transition to new antiretroviral drugs in HIV programmes: Clinical and programmatic considerations

M. Doherty; M. Vitoria; M. Penazzato; et al. World Health Organization (2017) C_WHO

Technical Update HIV Treatment July 2017

Download (506)

View PDF (1581)

Target Product Profile (TPP) for the development of improved Cholera rapid diagnostic tests

Global Task Force on Cholera Control (GTFCC) World Health Organisation (WHO) (2017) C_WHO

Download (361)

View PDF (564)

Factors Associated with HIV Testing in the 2010-11 Zimbabwe Demographic and Health Survey

Takarinda, Kudakwashe C., Lydia K. Madyira, Mutsa Mhangara, Victor Makaza, Memory Maphosa, Simbarashe Rusakaniko, Peter H. Kilmarx, Tsitsi Mutasa-Apollo, Getrude Ncube, and Anthony D. Harries ICF International (2014) C2

DHS Working Papers No. 110 | Zimbabwe Working Papers No. 11

Download (159)

View PDF (223)

Media Brief on Prevention of Mother-to-Child Transmission for Zambian Journalists

Panos Institute Southern Africa (2012) C1

Download (633)

View PDF (1089)

Status of Antiretroviral Therapy Service Delivery in Uganda

Ministry of Health, Uganda (2010) C1

Download (240)

View PDF (355)

Acute Radiation Syndrome: A Fact Sheet for Physicians

Centers for Disease Control and Prevention (CDC) (2005) C_CDC

Download (139)

View PDF (173)

Longlist of knowledge gaps in Planetary health

Royal Netherlands Academy of Arts and Sciences (2023) C2

The longlist of knowledge gaps is based on existing research agendas published in 2015 or later and expert input from reviewers of the first draft of the longlist. It only includes knowledge gaps focussing on a better understanding of the relationship between global environmental change and human h... more

Download (125)

View PDF (209)

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

Download (619)

View PDF (1390)

Évaluation entomologique rapide sur le terrain pendant les épidémies de fièvre jaune en Afrique

Organisation Mondiale de la Santé OMS (2015) C_WHO