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Country profile: Nepal
Country profile: Rwanda
Country profile: Senegal
Country profile: Sierra Leone
Country profile: Tanzania
Country profile: Uganda
Country profile: Zimbabwe
Country profile: Zambia
Today more people are exposed to hazards. While humanitarian action to mitigate the impact of disasters will always be vitally important, the community is facing critical challenge- how to better anticipate, manage and reduce - disaster risks by integrating the potential threat into its planning and
...
policies at the community level. This manual aims to improve the capacity of the Panchayati Raj Institutions - the local self government and communities that face hazards due to environmental reasons. To help such capacity development efforts, we need learning materials focusing on key areas - water supply, environmental sanitation for better disaster management and preparedness.
more
Since the start of the pandemic, the region has been hit by multiple natural and biological disasters. At the same time, climate change has continued to warm the world, exacerbating the impacts of many of these disasters. The *Asia-Pacific Disaster Report 2021, *also launched today, shows that the p
...
andemic, combined with the persistent reality of climate change, has reshaped and expanded the disaster “riskscape” in Asia and the Pacific.
more
The WHO global health sector strategy on sexually
transmitted infections, 2016–2021 (1) includes country
milestones for achievement by 2020 and global
targets for achievement by 2030. In addition, countries
were called to identify national sexually transmitted
infection (STI) targets for
...
2020 and beyond. Reporting
on these milestones, country targets and progress on
implementation at the country level is due as a report to
the World Health Assembly in 2021 (1)
more
This report sets out the compelling case for repurposing harmful agricultural producer support to reverse this situation, by optimizing the use of scarce public resources, strengthening economic recovery from the COVID-19 pandemic, and ultimately driving a food systems transformation that can suppor
...
t global sustainable development commitments.
more
Waste management options such as recycling, composting, incineration and landfill impact health and well-being in profound ways, particularly for people who work directly with waste or live and work around waste sites.
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.
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Using Epidemiology to Support Primary Health Care. Updated version of the WHO handbook published in the early 1990's entitled: Manual of Epidemiology for District Health Management or those with an interest in applied epidemiology in primary health care and district health systems
The Infant and young child feeding counselling: an integrated course includes this Director’s guide, a Trainer’s guide and Participant’s manual. Additional tools include: Course handouts; Guidelines for follow-up after training; Supportive supervision/mentoring and monitoring and an accompanyi
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ng toolkit; a slide set for the trainer; a set of 24 Counselling cards and Guidance on the use of counselling cards. The course includes 79 sessions arranged within 8 modules, covering a range of topics, including breastfeeding, complementary feeding, growth assessment and monitoring, HIV and infant feeding, and infant and young child feeding counselling. Course facilitators can decide which sessions to cover, depending on the specific learning needs of the health workers in your community.
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The Participant’s manual contains summaries of information presented by the trainers, copies of worksheets and checklists for the clinical practice and practical sessions, and exercises that participants will do during the course. One manual should be provided for each participant, using the modul
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es selected, for use during the course and can be used as a reference after the course. child feeding counselling. Course facilitators can decide which sessions to cover, depending on the specific learning needs of the health workers in your community.
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The Director’s guide contains all the information that the course director needs in order to plan and prepare for the course, to decide which modules and sessions will be included in the training, and to select trainers and participants, starting several months before the actual training. It conta
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ins lists of the materials and equipment needed, and sample timetables. Copies of the forms to be photocopied and used during the course can be found in the Course handouts. The Director’s guide also describes the director’s role during the course itself.
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These Course handouts have been designed for use by directors and trainers to aid in registering participants and evaluating trainers, and include job aids, answer sheets, forms, checklists and other tools for course participants to use during the training sessions. Items not supplied in the Course
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handouts but that are helpful to course participants and published elsewhere are provided through web links.
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The impact of disasters and crises on agriculture and food security: 2021
Food and Agriculture Organization of the United Nations
