the aid library

LIST OPTIONS

Filter

3808

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 (96)

View PDF (107)

The WHO AWaRe (Access, Watch, Reserve) antibiotic book - Infographics

World Health Organisation (WHO) (2022) C_WHO

Antimicrobial resistance (AMR) is a threat to global health and development and it contributes to millions of deaths worldwide each year. Inappropriate use and overuse of antibiotics are driving an increase in AMR and have a detrimental impact on the effectiveness of these critical medicines. Throug... more

WHO manual on sugar-sweetened beverage taxation policies to promote healthy diets

World Health Organisation (WHO) (2022) C_WHO

Obesity and diet-related noncommunicable diseases (NCDs) have been steadily increasing globally, and with them, a pressing need to implement effective responses to address the contributing factors. Among the available evidence-based policy options that enable healthier choices and improved diets is ... more

Download (137)

View PDF (158)

A compendium of indicators for monitoring and evaluating progress of the road map for neglected tropical diseases 2021–2030

World Health Organization WHO (2023) C_WHO

The road map 2030 was developed by WHO through an extensive global consultation, with indicators set for measuring progress against targets and milestones. This compendium of indicators provides a comprehensive and standardized listing of recommended indicators, including the 70 core indicators pres... more

Download (245)

View PDF (196)

Global Accelerated Action for the Health of Adolescents (AA-HA!): guidance to support country implementation, second edition.

World Health Organization WHO (2023) C_WHO

The World Health Organization (WHO) is releasing the second edition of its Global Accelerated Action for the Health of Adolescents (AA-HA!) guidance. The document aims to equip governments to respond to the health and well-being challenges, opportunities and needs of adolescents. The guidance pro... more

Download (795)

View PDF (1269)

Chart booklet - Guidelines for an Integrated Approach to the Nutritional care of HIV-infected children (6 months-14 years)

World Health Organization WHO (2009) C_WHO

The content of these guidelines acknowledges that wasting and undernutrition in HIV-infected children reflect a series of failures within the health system, the home and community and not just a biological process related to virus and host interacti... more

Download (2325)

View PDF (2946)

Combined course on growth assessment and IYCF counselling. Participant's Manual

World Health Organization (2012) C_WHO

Download (80101)

View PDF (2907)

Combined course on growth assessment and IYCF counselling. Guidelines for Follow-up After Training

World Health Organization (2012) C1

External Link

Training Course on the Management of Severe Malnutrition

WHO WHO (2002)

Download (341)

View PDF (556)

Briefing booklet for Botswana Children’s Month of Broadcasting

UNICEF (2016)

Tune into Kids | UNICEF | United and proud for the next generation

Prise en charge de l’enfant atteint d’infection grave ou de malnutrition sévère
recommended

World Health Organization (2000)

Directives de soins pour les centres de transfert de premier niveau dans les pays en développement

Download (845)

View PDF (1101)

Baby-Friendly Hospital Initiative: revised, updated and expanded for Integrated Care - Section 2; Session 1: The national infant feeding situation

WHO, UNICEF (2009)

The revised package of BFHI materials includes five sections: 1. Background and Implementation, 2. Strengthening and Sustaining the BFHI: A course for decision-makers, 3. Breastfeeding Promotion and Support in a Baby-friendly Hospital: a 20-hour course for maternity staff, 4. Hospital Self-Appraisal... more