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Working together to promote health. WHO Tanzania Annual Report 2017

World Health Organization WHO, Regional Office for Africa (2018) C_WHO

It provides insight into WHO’s work that aims to improve the health of the people of the United Republic of Tanzania in collaboration with key stakeholders.

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Turkey Syrian Refugee Resilience Plan 2020-2021
recommended

Food and Agriculture Organization of the United Nations (FAO) (2021) C1

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Yemen Humanitarian Response Plan 2021 (March 2021)
recommended

UN Office for the Coordination of Humanitarian Affairs (OCHA) (2021) C1

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The Haiti Health Sector Directory: U.S.-Based Implementers Working in Haiti

USAID, Synergie Project (2003) C1

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Joint Government of the Repubic of Zambia and the United Nations Population Fund 2007 – 2010 Evaluation Report

Ministry of Finance and National Planning, Zambia (2010) C1

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Standards for Prosthetics and Orthotics Service Provision. 2015-2017 work plan

Department of Essential Medicines and Health Products (EMP) and NVI World Health Organisation (WHO); USAID; ISPO (2015) C_WHO

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Review of the national tuberculosis programme in Belarus

P. de Colombani World Health Organization Europe (2016) C_WHO

8–18 December 2015

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Ukraine - Humanitarian Response Plan 2022 (February 2022)

Office for the Coordination of Humanitarian Affairs OCHA (2022) C1

Almost eight years of active fighting have had profound consequences on the lives of millions of people in the conflict-affected Donetska and Luhanska oblasts of eastern Ukraine. An estimated 2.9 million people are projected to need humanitarian assistance in 2022, with some 55 per cent living in th... more

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National Plan of Action for Vulnerable Children in Malawi 2015-2019

USAID; PEPFAR; Ministry of Health, Malawi; UNICEF; et al. (2015)

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Training Manual For National/Regional Supervisors and Monitors. Supplementary Immunization Activities in a Polio Outbreak

Polio Global Eradication Intiative (2010)

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Ethiopian National eHealth Strategy

Ministry of Health, Federal Democratic Republic of Ethiopia (2014) C1

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South Sudan Response Plan April 2020–March 2021

Food and Agriculture Organization of the United Nations FAO (2020) CC

Previous crises, such as the Ebola virus disease (EVD) in West Africa in 2014, indicate the direct impact movement restrictions and disease containment efforts have on food availability, access, utilization and violence – particularly gender-based violence (GBV). The importance of maintaining and ... more

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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