Circulating vaccine-derived poliovirus type 2 in Angola
Ebola virus disease in Democratic Republic of the Congo
Dengue fever in Côte d’Ivoire
Humanitarian crisis in north-east Nigeria.
Cyclone in Mozambique and Zimbabwe
Ebola virus disease in Democratic Republic of the Congo
Humanitarian crisis in Mali
Humanitarian crisis in Central African Republic.
El manual se enmarca dentro del tercer lineamiento de la Política Sectorial en Salud Mental.Orienta las acciones para el “Cuidado de la Salud Mental de la población con énfasis en condiciones de mayor vulnerabilidad”. Los Primeros Auxilios Psicológicos se brindan como parte de la primera res...puesta ante una emergencia y/o desastre y sus beneficios radican en reducir el nivel de afectación psicológica.
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Overview
Learning objectives
• Promote respect and dignity for people with depression.
• Recognize common symptoms of depression.
• Know the assessment principles of depression.
• Know the management principles of depression.
• Perform an assessment for depression.
• Use effective... communication skills in interactions with people with depression.
• Assess and manage physical health conditions as well as depression.
• Assess and manage emergency presentations of depression (see Module: Self-harm/
suicide).
• Provide psychosocial interventions for people with depression and their carers.
• Deliver pharmacological interventions as needed and appropriate, considering special
populations.
• Plan and perform follow-up for depression.
• Refer to specialists and link with outside services where appropriate and available.
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The Global Early Warning – Early Action (EWEA) report on food security and agriculture is developed by the Food and Agriculture Organization of the United Nations (FAO). The report is part of FAO’s EWEA system, which aims to translate forecasts and early warnings into anticipatory action.
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.
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Consultancy Report May 2022
This paper is an initial compilation of the promising practices on risk communication and community engagement that have developed in Europe during the COVID pandemic, in complementarity to the UNHCR’s Practical Recommendations and Good Practice to Address Protection Concerns in the Context of the... COVID-19 Pandemic.It seeks to document and share such practices, but also to inspire new initiatives, foster exchange, and further develop a community of practice within the region.
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