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Expressive therapy in contextual pastoral care and counselling

Du Plessis, A.L.; and G. Breed (2020) CC

June 2020In die Skriflig/In Luce Verbi 54(1) DOI: 10.4102/ids.v54i1.2562

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Asthma in South African adolescents: a time trend and risk factor analysis over two decades

Baard, C.B.; Franckling-Smith, Z.; Munro, J. et al. ERJ Open Research (2021) CC

The article "Asthma in South African adolescents: a time trend and risk factor analysis over two decades" investigates the prevalence and risk factors for asthma in Cape Town adolescents from 2002 to 2017. The study finds that while the overall prevalence of asthma remained similar, the severity of ... more

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Clinical features of Chagas disease progression and severity

Nunes, M.C.P.; C. Bern, E.H. Clark, et al. (2024) CC

The Lancet Regional Health Americas Volume 37100832 September 2024

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Hospice palliative care association of South Africa clinical guidelines
recommended

Hospice Palliative Care Association of SOUTH AFRICA (2012) C1

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Mental Health in Sierra Leone: Beliefs, Myths and Truth

Rebecca Esliker, University of Makeni (2016) C1

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Zika Strategic Response Plan: Revised For July 2016 – December 2017
recommended

World Health Organization WHO; PAHO (2016) C_WHO

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Human rights for women and children wit disabilities

Human Rights Watch (2011) C1

Barriers to Full Realization of Human Rights for Women and Children with Disabilities

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WHO Manifesto for a healthy recovery from COVID-19

World Health Organization WHO (2020) C_WHO

Prescriptions and Actionables for a Healthy and Green Recovery. The practical steps outlined in this report aim at creating a healthier, fairer and greener world while investing to maintain and resuscitate the economy hit by the effects of COVID-19. Policy makers, national and local decision-make... 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

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Infection prevention and control in the context of coronavirus disease (‎COVID-19)‎: a living guideline, 25 April 2022: updated chapter: mask use, part 1: health care settings
recommended

World Health Organization WHO (2022) C_WHO

22 April 2022, This document provides updated interim recommendations on the use of masks by health workers providing care to patients with suspected or confirmed COVID-19. This update is prompted by new evidence around mask use and COVID-19 transmission, as well as the emergence of variants of conc... more

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Nutrition Guidelines
recommended

Médecins sans Frontières (2006) C1

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Polio Eradication in Ethiopia

World Health Organization, Regional Office for Africa (2015) C_WHO

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Generic risk assessment model for insecticides used for larviciding and mollusciciding

World Health Organization WHO (2018) C_WHO

2nd edition. The purpose of this document is to provide a generic model that can be used for risk assessment of larviciding and mollusciciding; it aims to harmonize the risk assessment of such pesticides for public health use. The assessment considers both adults and children (all age groups) as we... more