Guidelines for treatment of drug-susceptible tuberculosis and patient care
Update 2017
Updated Interim guidance 29 July 2020
The provision of safe water, sanitation and waste management and hygienic conditions is essential for preventing and for protecting human health during all infectious disease outbreaks, including of coronavirus disease 2019 (COVID-19). Ensuring evidenced-based ...and consistently applied WASH and waste management practices in communities, homes, schools, marketplaces, and healthcare facilities will help prevent human-to-human transmission of pathogens including SARS-CoV-2, the virus that causes COVID-19.
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On average across 34 countries, more than half of all adults surveyed (56%) say climate change has already had a severe effect in the area where they live. More than seven in ten (71%), including a majority in every single country, expect climate change will have a severe effect in their area over t...he next 10 years. One-third (35%) expect to be displaced from their home as a result of climate change in the next 25 years.
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Traditional food markets play important economic, cultural, and social role and are sources of livelihood for millions of people in urban and rural areas. The manual Five keys for safer traditional food markets: risk mitigation in traditional food markets in the Asia-Pacific Region aims to support a...nd guide local authorities, market community, and consumers to transform these markets into safer and healthier places through practical risk mitigation measures and community engagement strategies. The manual provides guidance on the implementation of five keys to promote public health and safety, particularly, in the context of food safety, zoonoses diseases, and infectious respiratory diseases.
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Health Systems in Transition. Vol. 5 No.3 2015
CBM and the Global Campaign for Education 2014
Human Resources for Health Observer Series No. 16
Advocacy, communication and social mobilization for TB control
HIV Testing and Counselling Guidelines
A guide for hospital trusts' hotel services, procurement teams and caterers to provide more sustainable food.
From raising awareness to building capacity
Meeting Report
World Health Organization, Geneva, Switzerland 16 -18 September 2013