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Zika virus technical report. Interim Risk Assessment for WHO European Region

World Health Organization WHO (2016) C_WHO
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Cameroon: PROFIL PHARMACEUTIQUE DU PAYS

Ministère de la Santé Publique, World Health Organisation (2011) C_WHO
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Laboratory biosecurity guidance

World Health Organization WHO (2006) C_WHO
The WHO laboratory biosecurity guidance follows and complements the revision of the Laboratory biosafety manual, fourth edition and provides principles and measures to prevent lapses and incidents throughout the whole value chain of handling high-consequence biological material, technology and infor... more
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El Niño Ready Nations and Disaster Risk Reduction

National Oceanic and Atmospheric Administration, US Agency for International Development (2017)
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National Guidelines for HIV/AIDS and Nutrition

Federal Democratic Republic of Ethiopia, Ministry of Health; (2008) C1
Revised edition
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Working with Individuals, Families and Communities to Improve Maternal and Newborn Health. Module 4

World Health Organization WHO; PAHO Pan American Health Organization, Enfant du Monde (2017) C_WHO
A Toolkit for Implementation. Module 4: Training guide for facilitators of the participatory community assessment in maternal and newborn health
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Medication Errors. Technical Series on Safer Primary Care

World Health Organization WHO (2016) C_WHO
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EXPERIENCES OF PEOPLE WITH PHYSICAL DISABILITIES WHO PARTICIPATE IN THE COMMUNITY BASED REHABILITATION (CBR) PROGRAMME IN OKAMATAPATI COMMUNITY, OTJOZONDJUPA REGION

Shumba, T.W. University of Namibia (2011) C2
A THESIS SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER IN PUBLIC HEALTH OF THE UNIVERSITY OF NAMIBIA
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FEEDcities project The food environment in cities in eastern Europe and central Asia – Turkmenistan

World Health OrganizationEurope (2019) C_WHO
This technical report presents results from the FEEDcities Project – eastern Europe and central Asia. This cross-sectional survey was conducted in Ashgabat, Turkmenistan in October 2016 to evaluate the local urban food environment. It characterized the vending sites, the food offered and the nutri... more