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En su condición de departamento técnico de la OMS para el paludismo, al Programa Mundial sobre Malaria le corresponde una importante función
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de liderazgo de la respuesta mundial. Por medio de sus acciones directas y su red, tiene la capacidad de conformar el ecosistema de la respuesta al paludismo y lograr un impacto a nivel de los países. Teniendo esto en cuenta, el Programa Mundial sobre Malaria ha elaborado una estrategia operativa en la que se exponen sus prioridades para el periodo 2024-2030 y las cuatro palancas estratégicas para controlar y eliminar el paludismo que son parte esencial del mandato del Programa: normas y criterios, nuevos instrumentos e innovación, información estratégica para generar impacto, y liderazgo. La estrategia describe el modo en que el Programa Mundial sobre Malaria se transformará también por medio de una colaboración más eficaz con otros programas, con las oficinas regionales y en los países, y con los asociados, tomando como guía las enseñanzas extraídas del Decimotercer Programa General de Trabajo (13.º PGT) de la OMS y las prioridades del 14.º PGT.
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Este algoritmo está dirigido a aquellos laboratorios que cuentan con capacidad instalada para la detección (molecular, antigénica y/o serológica) de dengue (DENV), Zika (ZIKV) y chikungunya(CHIK
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V),y como parte del diagnóstico diferencial para Arbovirus. Para la manipulación de muestras sospechosas, se requiere un nivel de contención BSL2
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Topic: sèvi ak twalèt ak latrin
Organización Panamericana de la Salud (2016)
The document "Proteksyon Maladi" focuses on preventing waterborne and hygiene-related diseases through practical measures. It emphasizes the importance of personal hygiene, including washing hands with soap and clean water before eating, after using the toilet, and during food preparation. Maintaini
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ng personal cleanliness is highlighted as a key step in preventing the spread of diseases.
Water safety is another critical focus, with recommendations to use treated or boiled water for drinking and cooking and to store water in clean, covered containers to prevent contamination. The document also addresses sanitation, encouraging the construction and maintenance of latrines to eliminate open defecation and promoting proper waste disposal to protect the environment and water sources.
Overall, the document serves as an educational resource, providing simple and effective strategies for communities to reduce the risk of diseases and improve public health through better hygiene, sanitation, and water safety practices.
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The document "Prevansyon kont Diare" provides guidance on preventing and managing diarrhea. It explains that diarrhea, caused by pathogens like viruses, bacteria, and parasites, can lead to severe dehydration if untreated. Symptoms include vomiting, fever, and loss of appetite, with severe cases req
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uiring urgent medical care.
To prevent diarrhea, the document emphasizes using treated or boiled water, washing hands with soap, cooking food thoroughly, and cleaning fruits and vegetables with safe water. It also provides a recipe for Oral Rehydration Solution (ORS) to combat dehydration: mix 1 liter of boiled or treated water with 8 teaspoons of sugar, 1 teaspoon of salt, and a pinch of baking soda. This solution should be consumed while seeking medical attention.
The document serves as an educational resource to promote hygiene and provide simple, effective solutions for preventing and managing diarrhea.
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The document "J-esyon ak bon manipilasyon manje yo" focuses on proper food handling and hygiene practices to prevent contamination and foodborne illnesses. It provides comprehensive guidelines for individuals and communities, emphasizing the importance of food safety. Key recommendations include kee
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ping raw and cooked foods separate, ensuring thorough cooking of perishable items like meat and fish, and checking canned goods for damage or expiration before use. It stresses the need to use treated or boiled water for cooking, drinking, and washing food, as contaminated water can lead to diseases such as diarrhea, typhoid, and skin infections.
The document also highlights critical hygiene practices, such as washing hands with soap and treated water before handling food or eating, and thoroughly cleaning food preparation areas. Proper storage of food at suitable temperatures to prevent spoilage is another key focus, along with protecting food from animals, insects, and other sources of contamination. Overall, the manual emphasizes that maintaining proper hygiene and safe food handling practices is vital for preventing illnesses and promoting public health, making it a valuable resource for educating communities on food safety.
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