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UNFPA Ghana United Nations Development Assistance Framework (2012-2016)

UNDAF Ghana (2011) C1

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Strategic and action plan for the prevention and control of non communicable diseases in Tanzania 2016-2020
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Tanzania Ministry of Health, Community Development, Gender, Elderly and Children. (2016) CC

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Croatia: Population Movement Emergency Appeal n° MDRHR002 Final Report

International Federation of Red Cross and Red Crescent Societies (2017) C1

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Nepal: Health Sector Strategy Health Sector Strategy for Addressing Maternal Undernutrition 2013-2017
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Governement of Nepal, Ministry of Health and Population, Department of Health Services (2013) C1

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Namibia: Training of Trainers Manual on School Health

Ministry of Health and Social Services (MOHSS) & Ministry of Education, Arts and Culture (MOEAC) (2015) C1

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Nutrition in the WHO African Region

World Health Organization WHO, Regional Office for Africa (2017)

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Implementation of the Learning for Performance Approach in Rwanda: Final Report

Combary, P., Sinzahera, J., Mukakarara, V., et al. (2009) C2

The Capacity Project used the Learning for Performance (LFP) approach to develop the family planning (FP), HIV/AIDS and gender components included in the competency-based A1 nursing and midwifery pre-service curricula. LFP was also used to adapt the Rwanda national FP curriculum to an on-the-job tra... more

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ICMR Guidelines for Management of Type 2 Diabetes 2018

ICMR Indian Council of Medical Research (2018) C1

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Using antipsychotic medication for the treatment of schizophrenia in children and adolescents

M. Ferrin; H. Gosney; A. Marconi; J. M. Rey IACAPAP (2016) C2

Other disorders Chapter H.5.1

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Eating disorders: recognition and treatment

National Institute for Health and Care Excellence (NICE) (2017) C2

NICE guideline Published: 23 May 2017

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Support for Rehabilitation: Self-Management after COVID-19 Related Illness

World Health Organization WHO, Regional Office of Europe (2021) C_WHO

This leaflet provides support and advice for adults who are recovering from COVID-19. It can be used by individuals after hospitalization from the illness and those in the community who did not need hospitalization. The leaflet can complement care received from health care professionals. This is the... more

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Bending The Curve ending TB. Annual Report 2017

World Health Organization, South-East Asia (2017) C_WHO

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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