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Lymphatic filariasis: managing morbidity and preventing disability: an aide-mémoire for national programme managers, second edition: web annex A: protocol for evaluating minimum package of care of ...
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, ... range of food in supermarkets, small retail outlets, wet markets, street
food stalls, coffee shops, tea houses, school 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.
HEUNI Paper No. 16
The guide is suitable and can be used for the following audiences:
1. nurses and other trained healthcare workers who can use this manual as a sel...
Wild elephants and snakes, violent men lurking in the forest and human traffickers on the prowl during the night. These are among ... most pressing fears identified by Rohingya children who fled fighting in Myanmar to Bangladesh, according to a new report launched today by Save the Children, World Vision and Plan International to coincide with the six month mark of the crisis.
The Food and Agriculture Organization of the United Nations has launched a new Compendium of forgotten foods in Africa which is a first-of-its-kind comprehensive collection of 100 African forgotten ...
This guide focuses on three main areas: how to support a person whose condition warrants home care because of non-severe symptoms and home care is recommended by local jurisdictions; how to prevent the spread of COVID-19 in ... home; and how to provide emotional support to family members. While this manual provides information on danger signs of COVID-19, it should not be used as a guide for when and how a person who has COVID-19 (or its symptoms) should seek medical care. All content adapted to different countries should reflect local policy guidelines and recommendations.
Eaton JW et al. Journal of the International AIDS Society 2019, 22(S1):e25237 http://onlinelibrary.wiley.com/doi/10.1002/jia2.25237/full | https://doi.org/10.1002/jia2.25237
