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Nutrition Curriculum: Basic and Advanced Modules Training Manual

The Border Consortium (TBC), International Rescue Committee (2017) C1

The Border Consortium (TBC) developed a comprehensive Training of Trainers Nutrition Curriculum which includes 12 Modules (6 Basic and 6 Advanced topics). The Manual provides trainers with standardized methods and content to deliver nutrition training.
Original file: 25 MB

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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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Permagarden Technical Manual

USAID; TOPS; Mercy Corps (2017) CC

2nd edition. This Permagarden Technical Manual is a resource for agriculture project staff implementing home garden projects with farmers. The manual explains how the permagarden method addresses soil health, water management and crop protection to create a year-round productive home garden. It incl... more

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The Associations between Nutrition, Stress, Infection, and Inflammation and Maternal Health and Pregnancy Outcomes in Rural Malawi

Ashorn, P.; B. Poelman, K.G. Dewey, et al. Fanta Project; USAID (2017) C1

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Syria: 2017 Summary of Humanitarian Response Plan End of Year Report (January - December 2017)

UN Office for the Coordination of Humanitarian Affairs (2017) C1

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Introducing Updated Packaging and Reconstitution Guidance for Therapeutic Milk

World Health Organization WHO (2017) C_WHO

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Health Problems and Health Care Seeking Behaviour of Rohingya Refugees

Y. Arafat, R.Kabir, A.A.Masud (2017) CC

DOI10.5281/zenodo.344972

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Proper maternal nutrition during pregnancy planning and pregnancy: a healthy start in life. Recommendations for health care professionals – the experience from Latvia

World Health Organization WHO, Regional Office of Europe (2017) C_WHO

Recommendations for health care professionals – the experience from Latvia

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Enfermedades crónicas

Observatorio Venezolano de la Salud (2016) C1

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Evaluation, assistance-conseil, et soutien en nutrition (NACS)

Ministère de la Santé Publique, République Démocratique du Congo; USAID; Food and Nutrition Technical Assistance (FANTA); et al. (2016) C1

Pour la formation du personnel des établissements sanitaires

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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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National Guide for healthy meal provisioning in the workplace

Department of Health, Republic of South Africa (2016) C1

A long and healthy life for all South Africans

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Ghana: GUIDELINES FOR REPORTING ADVERSE REACTION

Food and Drugs Authority (FDA), Ghana (2016) C2

Document No. : FDA/SMC/SMD/GL-RAR/2013/01

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Syria: 2016 Humanitarian Response Plan Monitoring Report, January-June 2016

UN Office for the Coordination of Humanitarian Affairs (2016) C1

Now entering its sixth year, the conflict in Syria continues to take a drastic toll on the lives of the Syrian people and to drive an unprecedented humanitarian and protection crisis: some 13.5 million people are now in need of humanitarian assistance and protection, including 6 million children. Ha... more

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Mozambique and neglected tropical diseases

Uniting To Combat NTDs (2016) C1

The document presents briefly Mozambique's profile on neglected tropical diseases, as well as recommendations on how to control them.

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Sierra Leone Food-Based Dietary Guidelines for Healthy Eating

Ministry of Health and Sanitation Sierra Leone, Food and Agriculture Organization of the Unieted Nations, German Ministry of Food, Agriculture and Consumer Protection (2016) C1

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National guidelines for nutrition care and support of People living with HIV
recommended

Tanzania Food and Nutrition Centre Ministry of Health, Tanzania (2016) C1

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Guidelines for Integrating Nutrition into Agriculture Enterprise Mixes in Uganda

Uganda Ministry of Agriculture, Animal Industry and Fisheries Fanta project (2016) C1

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Basics of Alzheimer's disease

Alzheimer's Association Alzheimer's Association (2016) C2

What it is and what you can do Rev. Oct16 770-10-0003

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Nutrition training manual for health and agriculture workers at community level in Ethiopia

Ethiopian Public Health Institute (EPHI), International Potato Center (CIP)and International Livestock Research Institute (ILRI) (2016) C1

Nutrition training of health and agriculture workers can help to reduce child undernutrition. Specifically, trained health extension workers cancontribute through frequent nutrition counselling of caregivers. Evidence from systematic reviews has showed that providing nutrition training targeting hea... more

National guidelines for nutrition care and support of People living with HIV recommended

National guidelines for nutrition care and support of People living with HIV
recommended