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The CAP and climate change

European Commission EC (2019) C2

Agriculture is highly exposed to climate change, as farming activities directly depend on climatic conditions. Agriculture also contributes to climate change through the release of greenhouse gases into the atmosphere. Two powerful greenhouse gases are by-products of agricultural activity: Methan... more

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Transforming Food Systems: Regional policy brief

United Nations UN (2021) C2

Analysis on World about Agriculture, Food and Nutrition and more; published on 23 Sep 2021 by ECA, ECLAC and 3 other organizations

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Keeping the 100-year-old promise: making insulin access universal

WHO (2021) C_WHO

High prices, hard-to-access human insulin, few insulin producers, and weak health systems are just some of the barriers that people with diabetes face a century after insulin was discovered, WHO notes in a new report

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Pharmaceutical Compounding - Nonsterile Preparations - Revision Bulletin

United States Pharmacopeial Convention (2014) CC

Revision Bulletin ESPNF

Recomendações provisórias para o uso da vacina Pfizer-BioNTech COVID-19, BNT162B2, na lista de uso de emergência. Orientação provisória 21 de janeiro de 2022

Organización Mundial de Saude and OPAS OPAS (2022) C_WHO

Esta orientação provisória foi desenvolvida com base na recomendação emitida pelo Grupo Consultivo Estratégico de Especialistas (SAGE) em imunização, em sua reunião extraordinária de 5 de janeiro de 2021, e atualizada durante sua reunião extraordinária de 27 de maio de 2021 (2), sendo no... more

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ERC Guidelines

European Resuscitation Council ERC (2021) CC

The European Resuscitation Council Guidelines for Resuscitation provide specific instructions for how resuscitation should be practiced and take into account ease of teaching and learning, as well as the science. They were developed by Europeans and have been specifically written with European pract... more

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WHO Technical specifications of Neonatal Resuscitation Devices

World Health Organization WHO (2016) CC

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Spirituality in Nursing

Ruder, S. (2013) CC

Nurses' perceptions about providing spiritual care

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Spirit-guided care: christian nursing for the whole person

Murphy; L.S.; and M.S. Walker (2013) CC

Health workforce thresholds for supporting attainment of universal health coverage in the African Region

Health Workforce Team of the World Health Organization Regional Office for Africa (WHOAFRO) WHO Regional Office for Africa (2021) C_WHO

Regional guide for determining health workforce staffing norms and standards for health facilities

WHO Universal Health CoverageLife Course Cluster, WHO Regional Office WHO Regional Office for Africa (2021) C_WHO

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Health systems resilience during COVID-19: lessons for building back better

Sagan, A.; E. Webb, M. Mckee et al. World Health Organization WHO (2021) C_WHO

African Antibiotic Treatment Guidelines for Common Bacterial Infections and Syndromes – Final Report

Africa Centres for Disease Control and Prevention Center for Disease Dynamics, Economics & Policy Africa Centres for Disease Control and Prevention Center for Disease Dynamics, Economics & Policy (2021) CC

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Directrices africanas para el tratamiento con antibióticos para las infecciones bacterianas comunes y los síndromes

Centros africanos para el control y la prevención de enfermedades El Centro de Dinámica de Enfermedades, Economía y Política Centros africanos para el control y la prevención de enfermedades El Centro de Dinámica de Enfermedades, Economía y Política (2021) CC

Diretrizes Africanas de Tratamento com Antibióticos para Infeções e Síndromes Bacterianas Comuns

Nota Técnica - Dexametasona - Covid-19

Ministerio da Saude Brasilia, Centro Colaborador do SUS (2021) CC

Dexametasona para tratamento de pacientes com COVID-19

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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

More than money — The Joint United Nations Programme on HIV/AIDS and the Global Fund to Fight AIDS, Tuberculosis and Malaria

The Global Fund, UNAIDS UNAIDS (2021) C_WHO

Joint actions by the Global Fund and UNAIDS are guided by a strong alignment of strategies, goals and targets. UNAIDS has worked with all stakeholders to set a common agenda and targets within the Global AIDS Strategy 2021–2026, and the United Nations General Assembly confirmed this strategy and i... more

Global guidance on criteria and processes for validation: elimination of mother-to-child transmission of HIV, syphilis and hepatitis B virus

EMTCT Global Validation Advisory Committee, Global HIV, Hepatitis and Sexually Transmitted Infections Programmes World Health Organization WHO (2021) C_WHO

Validation of elimination of mother-to-child transmission, or vertical transmission, of HIV, syphilis and hepatitis B virus (HBV), is an attestation that a country has successfully met standard criteria for elimination, or for being at 1 of the 3 levels of achievement on the ‘Path to Elimination�... more

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Community Engagement through Women’s Self-Help Groups: Leveraging mobile technology for capacity building during COVID-19 lockdown in India

Lok Swasthya SEWA Trust and World Health Organization WHO India (2021) C_WHO