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Malaria Entomology And Vector Control - Participants Guide

World Health Organization (2013) C_WHO

Training module on malaria control

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WHO/FAO/OIE Guidelines for the surveillance, prevention and control of taeniosis/cysticercosis

WHOFAO (2005)

Biology, Diagnosis and Treatment, Epidemiology and Prevention

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Helminth control in school age children: a guide for managers of control programmes

WHO (2011)

2nd ed.

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Malaria Entomology And Vector Control - Tutor Guide

World Health Organization (2013)

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Nodding syndrome

Scott F. Dowell, James J. Sejvar, Lul Riek, et al. CDC (2013) CC

Emerging Infectious Diseases • www.cdc.gov/eid • Vol. 19, No. 9, September 2013

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Nodding syndrome and epilepsy in onchocerciasis endemic regions: comparing preliminary observations from South Sudan and the Democratic Republic of the Congo with data from Uganda

R. Colebunders, A. Hendy, J.L. Mokili, et al. (2016) CC

BMC Res Notes (2016) 9:182 DOI 10.1186/s13104-016-1993-7

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Rapid ﬁeld entomological assessment during yellow fever outbreaks in Africa

World Health Organization WHO (2015) C_WHO

Methodological field approaches for scientists with a basic background in entomology to prepare and implement a yellow fever entomological assessment during outbreaks

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Risk assessment on yellow fever virus circulation in endemic countries

World Health Organization WHO (2014) C_WHO

Working document from an informal consultation of experts. A Protocol for risk assessment at the field level. The purpose of document is to provide guidance on the methodology to be used for assessing, at field level, the yellow fever virus circulation in areas at risk, and is primarily intended fo... more

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Preventive chemotherapy in human helminthiasis : coordinated use of anthelminthic drugs in control

World Health Organization (2006) C_WHO

Coordinated Use of Anthelminthic Drugs in Control Interventions: a Manual for Health Professionals and Programme Managers

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Epidemiological approach for malaria control. Guide for Tutors

World Health Organization (2013) C_WHO

2nd edition. Training module on malaria control

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Ecstasy - Infosheet

L. Anderson, PharmD drugs.com (2018) C2

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Surveillance des vecteurs et lutte antivectorielle dans les ports, les aéroports et aux postes-frontières

Organisation mondiale de la Santé (OMS) (2016) C_WHO

Le présent manuel a pour objet d'orienter les États membres sur les aspects pratiques du maintien des normes sanitaires aux frontières internationales dans les ports, les aéroports et les passages à niveau (points d'entrée) énoncés dans le Règlement sanitaire international (2005). Il fourni... more

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Preparedness for the deliberate use of biological agents A rational approach to the unthinkable

World Health Organization (2002) C_WHO

For biological agents, the publication covers 11 bacteria, fungi and viruses listed by states parties to the Biological Weapons Convention in declarations of past offensive research and development programmes, or considered of special concern for possible use in terrorism. All of these agents c... more

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Guidelines for the control of shigellosis, including epidemics due to Shigella dysenteriae type 1

World Health Organization (2005) C_WHO

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A global brief on vector-borne diseases

World Health Organization (2014) C_WHO

With this World Health Day, WHO is drawing attention to a group of diseases that are spread by insects and other vectors, the heavy health and economic burdens they impose, and what needs to be done to reduce these burdens. Many of these diseases have been historically confined to distinct geographi... more

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FAQ: Detail Question and Answers on COVID-19 for Public

Ministry of Health& Family Welfare, Goverment of India (2021) C1

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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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Climate change and communicable diseases: a manual for health workers

World Health Organization. Regional Office for Europe (2011) C_WHO

There is a broad consensus nowadays that the Earth is warming up as a result of greenhouse gas emissions caused by anthropogenic activities. It is also clear that current trends in the fields of energy, development and population growth will lead to continuous and ever more dramatic climate change. ... more

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Comprehensive Guidelines for Prevention and Control of Dengue and Dengue Haemorrhagic Fever -Revised and expanded edition

World Health Organization WHO Regional Office for South-East Asia WHO Regional Office for South-East Asia (2011) CC

Revised and expanded version of the Guidelines

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The Global Burden of Cardiovascular Diseases and Risk: A Compass for Future Health

Vaduganathan, M.; Mensah, G.A.; Turco, J.V. et al. Journal of the American College of Cardiology (2022) CC

Cardiovascular diseases (CVDs) have collectively remained the leading causes of death worldwide and substantially contribute to loss of health and excess health system costs. The Global Burden of Diseases, Injuries, and Risk Factors (GBD) Study has tracked trends in death and disability since 1990 a... more