The document discusses the World Health Organization's (WHO) theme for World Health Day 2015, which is food safety. It provides background on WHO's selection of annual themes and past themes. The 2015 theme of "How safe is your food?" is aimed at spurring governments to improve food safety and encouraging consumers to ensure the food they eat is safe. The document outlines WHO and FAO initiatives and strategies to address food safety such as regional food safety strategies and guidelines. It also discusses issues like foodborne diseases, adulteration of food, and the link between food safety, nutrition and health.
This document discusses various healthcare information systems and their functions. It identifies six main types of systems: electronic medical records, practice management software, master patient indexes, patient portals, remote patient monitoring, and clinical decision support. It also defines hospital information systems, administrative information systems, and clinical information systems. The document differentiates the nursing process from critical pathways in nursing system design. Finally, it outlines the five main components of a basic database system: hardware, software, data, procedures, and database access language.
The document discusses the roles and responsibilities of a school nurse. It describes how the role of the school nurse began by reducing student absenteeism related to communicable diseases. Today, school nurses still provide healthcare to students but also focus on prevention, intervention, health education, and ensuring overall student well-being and academic success. The school nurse acts as a healthcare provider within the school, providing services like administering medications, first aid, screenings, and health education.
The document provides an overview of community health nursing, including definitions, history, philosophy, and roles. It can be summarized as follows:
1. Community health nursing combines principles of nursing and public health to promote health and prevent disease in populations. It focuses on individuals, families, and communities.
2. The history of community health nursing traces from the 1800s of focusing on sick individuals to the 1900s of addressing public health needs to the modern emphasis on health promotion and disease prevention across total communities.
3. The roles of community health nurses include providing clinical care, education, advocacy, management, leadership, collaboration, and research to address the health needs of populations in settings such as homes, schools, and
The document provides directions for a nursing assignment involving developing an evidence-based quality improvement campaign. Students will select a safe nursing process, research best practices, and develop a poster and worksheet presenting their campaign. The worksheet requires outlining a PDSA cycle to test a change to improve compliance. An example worksheet is included showing a "Clip, Don't Nick" initiative to switch from shaving to clipping surgical sites based on infection risk evidence. The poster must address the problem scope, safety link, evidence source, and plan. The assignment is due by a specified date and will be graded based on a rubric.
Food safety management system for fast food chain krunal solanki
The document outlines a food safety management system for a concept restaurant in Switzerland. It includes 7 steps for planning and designing the system, covering introduction to global food safety standards, assessment of prerequisites, management implementation, HACCP planning, training, auditing, and more. Procedures are defined for hygiene, training, facility design, pest control, and ensuring food safety in storage, preparation, service, and supplier selection. The goal is to create a comprehensive system that trains employees and monitors all aspects of food handling to prevent foodborne illness.
The document discusses the community health nursing process. It defines the community health nursing process as a systematic series of steps followed by public health nurses to address community health problems using community resources. The main steps of the nursing process are: 1) establishing relationships with the community, 2) assessing health needs and problems, 3) setting objectives, 4) planning and implementing interventions, and 5) evaluating interventions. Principles for effective community health nursing include exploring the community, establishing relationships, understanding the health system, providing realistic services, and continuously working with the community.
World Health Day 2015 focused on food safety. The document discusses how foodborne diseases kill millions annually and can cause long-term health problems. It outlines trends like globalization that increase food safety risks and how a long, complex global food chain requires collaboration across sectors to ensure safety. Key actions include strengthening surveillance systems, applying a holistic risk-based approach to food production and distribution, and encouraging both governments and consumers to prioritize safe food.
This document summarizes several community nutrition programs in Pakistan. It discusses the goals of community nutrition as creating a supportive environment for change and building awareness of health problems. It then describes four key community nutrition programs in Pakistan: 1) The School Health Program managed by the Ministry of Education focuses on school nutrition education. 2) The Micronutrient Initiative screens for and treats micronutrient deficiencies. 3) The Tawana Pakistan Project combats malnutrition among primary school girls through providing meals and nutrition education. 4) The National Program for Family Planning and Primary Health Care provides primary health services and nutrition advice through trained lady health workers.
This document discusses various healthcare information systems and their functions. It identifies six main types of systems: electronic medical records, practice management software, master patient indexes, patient portals, remote patient monitoring, and clinical decision support. It also defines hospital information systems, administrative information systems, and clinical information systems. The document differentiates the nursing process from critical pathways in nursing system design. Finally, it outlines the five main components of a basic database system: hardware, software, data, procedures, and database access language.
The document discusses the roles and responsibilities of a school nurse. It describes how the role of the school nurse began by reducing student absenteeism related to communicable diseases. Today, school nurses still provide healthcare to students but also focus on prevention, intervention, health education, and ensuring overall student well-being and academic success. The school nurse acts as a healthcare provider within the school, providing services like administering medications, first aid, screenings, and health education.
The document provides an overview of community health nursing, including definitions, history, philosophy, and roles. It can be summarized as follows:
1. Community health nursing combines principles of nursing and public health to promote health and prevent disease in populations. It focuses on individuals, families, and communities.
2. The history of community health nursing traces from the 1800s of focusing on sick individuals to the 1900s of addressing public health needs to the modern emphasis on health promotion and disease prevention across total communities.
3. The roles of community health nurses include providing clinical care, education, advocacy, management, leadership, collaboration, and research to address the health needs of populations in settings such as homes, schools, and
The document provides directions for a nursing assignment involving developing an evidence-based quality improvement campaign. Students will select a safe nursing process, research best practices, and develop a poster and worksheet presenting their campaign. The worksheet requires outlining a PDSA cycle to test a change to improve compliance. An example worksheet is included showing a "Clip, Don't Nick" initiative to switch from shaving to clipping surgical sites based on infection risk evidence. The poster must address the problem scope, safety link, evidence source, and plan. The assignment is due by a specified date and will be graded based on a rubric.
Food safety management system for fast food chain krunal solanki
The document outlines a food safety management system for a concept restaurant in Switzerland. It includes 7 steps for planning and designing the system, covering introduction to global food safety standards, assessment of prerequisites, management implementation, HACCP planning, training, auditing, and more. Procedures are defined for hygiene, training, facility design, pest control, and ensuring food safety in storage, preparation, service, and supplier selection. The goal is to create a comprehensive system that trains employees and monitors all aspects of food handling to prevent foodborne illness.
The document discusses the community health nursing process. It defines the community health nursing process as a systematic series of steps followed by public health nurses to address community health problems using community resources. The main steps of the nursing process are: 1) establishing relationships with the community, 2) assessing health needs and problems, 3) setting objectives, 4) planning and implementing interventions, and 5) evaluating interventions. Principles for effective community health nursing include exploring the community, establishing relationships, understanding the health system, providing realistic services, and continuously working with the community.
World Health Day 2015 focused on food safety. The document discusses how foodborne diseases kill millions annually and can cause long-term health problems. It outlines trends like globalization that increase food safety risks and how a long, complex global food chain requires collaboration across sectors to ensure safety. Key actions include strengthening surveillance systems, applying a holistic risk-based approach to food production and distribution, and encouraging both governments and consumers to prioritize safe food.
This document summarizes several community nutrition programs in Pakistan. It discusses the goals of community nutrition as creating a supportive environment for change and building awareness of health problems. It then describes four key community nutrition programs in Pakistan: 1) The School Health Program managed by the Ministry of Education focuses on school nutrition education. 2) The Micronutrient Initiative screens for and treats micronutrient deficiencies. 3) The Tawana Pakistan Project combats malnutrition among primary school girls through providing meals and nutrition education. 4) The National Program for Family Planning and Primary Health Care provides primary health services and nutrition advice through trained lady health workers.
This document discusses health information systems, including electronic medical records (EMRs), electronic health records (EHRs), and radiology information systems (RIS). It provides an overview of Bumrungrad Hospital's implementation of a new information system and discusses some of the challenges they faced. Key topics covered include the differences between EMRs and EHRs, challenges of implementing EMRs such as high costs and ensuring confidentiality, and how RIS is used to store and distribute radiological data and manage patient workflow in radiology departments.
Food safety in hospitals is important because patients have weakened immune systems and are at higher risk of foodborne illness. A review of hospital food poisoning outbreaks in Scotland from 1972-1977 found over 1,500 people were infected due to food prepared in hospitals. Food safety aims to prevent food hazards like biological, chemical, physical, and allergic contaminants that can cause health issues. Key aspects of food safety in hospitals include preventing cross-contamination, proper food temperature and storage, hygiene practices, and sanitation.
Supplementary nutritional programmes in indiaDrBabu Meena
This document summarizes India's national nutrition programs and the state of undernutrition in the country. It discusses programs like the Integrated Child Development Services scheme and mid-day meal program that provide supplementary nutrition to children, pregnant/nursing women. Despite these programs, 46% of children under-3 are underweight and 38% are stunted. It highlights issues like lack of monitoring and hygiene in mid-day meal kitchens that have led to poisoning incidents. Overall, the national nutrition programs aim to address undernutrition but face challenges in proper implementation and monitoring.
Patient satisfaction & quality in health care (13.3.2017) dr.nyunt nyunt waiMmedsc Hahm
This document discusses patient satisfaction and quality in healthcare. It defines patient satisfaction as the degree to which patients regard healthcare services as useful, effective or beneficial. Patient satisfaction is important for public accountability and quality improvement at both the system and individual provider levels. The document outlines factors that influence patient satisfaction, including the quality and competency of providers, effectiveness and appropriateness of care, and interpersonal relationships. It also discusses the rights of patients and needs of providers in a client-centered healthcare model.
The document discusses various concepts related to health, wellness, and illness. It defines health according to different organizations such as WHO and provides perspectives from various fields such as biomedicine, ecology, and sociology. Several models of health and illness are described, including the health-illness continuum model, high-level wellness model, agent-host-environment model, health belief model, and holistic health model. The dimensions of wellness, components of high-level wellness, and factors influencing health status are also outlined.
Introduction to community health by maghan dasMaghan Das
Unit I provides an introduction to community health nursing. It defines key terms and discusses the historical development of community health nursing from its origins in public health nursing. The objectives, philosophy, and concept of health are explained. The roles of community health nurses in various settings like homes, schools, and occupational settings are outlined. These roles include clinician, educator, advocate, manager, and collaborator. The document also discusses models of primary, secondary and tertiary prevention used in community health nursing to promote health and prevent illness.
IYCF_E The Ethiopian Public Health Institute October 2021BirukTadesse10
Optimal infant and young child feeding practices rank among the most effective interventions during an emergency. Adequate nutrition during infancy and early childhood is essential to ensure the growth, health, and development of children to their full potential. The first two years of life provide a critical window of opportunity for ensuring children’s appropriate growth and development through optimal feeding.
According to WHO and UNICEF’s global recommendations the followings are optimal infant feeding practices:
1. Early Initiation of breastfeeding within the 1 hours of birth
2. Exclusive breastfeeding for 6 months (180 days)
3. Nutritionally adequate and safe complementary feeding starting from the age of 6 months with continued breastfeeding up to 2 years of age or beyond.
This document provides an overview of community nutrition. It begins by defining community nutrition as applying nutritional knowledge to identify and solve population groups' nutritional problems. Community nutrition and health are interrelated, as nutritional and health problems coexist and influence each other within communities. The document then discusses methods of assessing nutritional status, including anthropometry, biochemical tests, clinical exams, and dietary surveys. Key conditions related to protein-energy malnutrition like kwashiorkor, marasmus, and marasmic kwashiorkor are also described. The treatment of protein-energy malnutrition involves resolving life-threatening conditions through hospital care and providing a calorie- and protein-rich diet.
- What is Maslow’s needs
- Important terminology
- Nursing and Maslow’s needs
- Overview of individual needs
o Basic physiological needs (1)
Oxygen
Water & fluids
Food & nutrients
Elimination of waste products
Sleep & rest
Activity & exercise
Sex & gratification
Temperature regulation
o Safety & security needs (2)
Freedom from harm
Abuse
Healthcare
Shelter
o Love, Affection, and Belonging (3)
Societal needs
Spiritual needs
o Self-esteem needs (4)
o Self-actualisation (5)
- Family and community needs
The document discusses nutritional surveillance, which involves ongoing data collection, analysis, and reporting on nutrition-relevant data to help decision-makers ensure interventions are based on good information. It describes two types of nutritional surveillance - active and passive - and explains their objectives include describing population nutritional status, analyzing associated factors, and monitoring/evaluating nutrition programs. Key indicators used in nutritional monitoring are also outlined, such as food production patterns, anthropometric measures in children, and micronutrient deficiency rates. The roles of early warning systems and how their data can inform decision-making are also summarized.
This document discusses nutrition promotion and its theories and methods. It defines nutrition promotion as promoting healthy eating and drinking habits for a healthy diet. Nutrition promotion includes both nutrition education to provide knowledge and skills to consumers, as well as efforts to influence food supply and availability. It notes that nutrition promotion must work within both the food system and health system, as foods are produced through agriculture but health depends on diet. The document outlines factors that influence food supply and demand, and principles of nutrition promotion like access, equity and diversity in food sources.
Family health nursing views the family as the central unit of care. It considers how a family's interactions, backgrounds, and health beliefs impact care for individual members. The four main approaches to family nursing care are: seeing the family as context for an individual's health; viewing the family as the client; understanding the family as a system with interconnected parts; and recognizing the family as part of the larger societal system. The goals of family health nursing are to promote overall family functioning and health through services tailored to each family's unique needs, characteristics, and resources.
Steps in nursing process, Specific to the nursing profession
A framework for critical thinking
It’s purpose is to:
“Diagnose and treat human responses to actual or potential health problems”
Food Safety General Principles including: Foodborne Illness vs Food Poisoning, Types of Hazards in Food Hygiene, The 5 Key Principles of Food Hygiene, Critical Basics for Food Hygiene, Cooking-ware Types & Food Safety ,Plastic Containers, Food Safety Management Systems.
It covers general and critical information on each of the sections it includes.
Helpful for acquiring a good knowledge about the food hygiene topic.
Can be presented in class settings or workshops.
This document provides an overview of food handling and safety. It discusses the major causes of foodborne illness including bacteria, viruses, parasites, and chemicals. Proper personal hygiene like handwashing is emphasized as key to preventing contamination. Food safety practices like cooking to the proper temperature, cooling and reheating food properly, preventing cross-contamination, using sanitizers correctly, and manual dishwashing procedures are explained. Maintaining proper holding temperatures for food, using food from approved sources, and following time and food storage limits are also covered.
The document outlines the phases of the family health nursing process: assessment, planning, implementation, and evaluation. The assessment phase involves collecting data on the family's structure, health history, lifestyle, and environment to determine health needs. The planning phase uses this data to prioritize problems and set goals and nursing care plans. The implementation phase carries out the planned nursing care. Finally, the evaluation phase assesses the outcomes and effectiveness of the nursing interventions.
This document discusses World Health Day 2015 which focused on food safety. It notes that unsafe food causes over 200 diseases and 2 million deaths annually. New threats to food safety are emerging due to changes in food production, distribution, consumption, environment and antimicrobial resistance. The theme for World Health Day 2015 was "From Farm to Plate, Make Food Safe" to increase awareness of food safety challenges and opportunities. The goal was to spur government action and encourage public awareness of food safety best practices.
The document discusses World Health Day 2014 and the theme of vector-borne diseases. It notes that World Health Day is celebrated annually on April 7th to mark the founding of the WHO. The 2014 theme focused on diseases spread by vectors like mosquitoes, ticks, and flies. The document provides information on vectors, definitions, types of vector-borne disease transmission, how climate change can increase the spread and range of such diseases, and emphasizes the need for prevention through measures like bed nets and insect repellent to protect against vector-borne illnesses.
The document lists various world days observed throughout 2011 for different causes and topics including cancer, social justice, mother language, health, environment, disabilities, democracy, poverty eradication, and more. Many of these world days fall in May, June, and October with multiple dates highlighted each month to bring awareness to important issues.
This document discusses health information systems, including electronic medical records (EMRs), electronic health records (EHRs), and radiology information systems (RIS). It provides an overview of Bumrungrad Hospital's implementation of a new information system and discusses some of the challenges they faced. Key topics covered include the differences between EMRs and EHRs, challenges of implementing EMRs such as high costs and ensuring confidentiality, and how RIS is used to store and distribute radiological data and manage patient workflow in radiology departments.
Food safety in hospitals is important because patients have weakened immune systems and are at higher risk of foodborne illness. A review of hospital food poisoning outbreaks in Scotland from 1972-1977 found over 1,500 people were infected due to food prepared in hospitals. Food safety aims to prevent food hazards like biological, chemical, physical, and allergic contaminants that can cause health issues. Key aspects of food safety in hospitals include preventing cross-contamination, proper food temperature and storage, hygiene practices, and sanitation.
Supplementary nutritional programmes in indiaDrBabu Meena
This document summarizes India's national nutrition programs and the state of undernutrition in the country. It discusses programs like the Integrated Child Development Services scheme and mid-day meal program that provide supplementary nutrition to children, pregnant/nursing women. Despite these programs, 46% of children under-3 are underweight and 38% are stunted. It highlights issues like lack of monitoring and hygiene in mid-day meal kitchens that have led to poisoning incidents. Overall, the national nutrition programs aim to address undernutrition but face challenges in proper implementation and monitoring.
Patient satisfaction & quality in health care (13.3.2017) dr.nyunt nyunt waiMmedsc Hahm
This document discusses patient satisfaction and quality in healthcare. It defines patient satisfaction as the degree to which patients regard healthcare services as useful, effective or beneficial. Patient satisfaction is important for public accountability and quality improvement at both the system and individual provider levels. The document outlines factors that influence patient satisfaction, including the quality and competency of providers, effectiveness and appropriateness of care, and interpersonal relationships. It also discusses the rights of patients and needs of providers in a client-centered healthcare model.
The document discusses various concepts related to health, wellness, and illness. It defines health according to different organizations such as WHO and provides perspectives from various fields such as biomedicine, ecology, and sociology. Several models of health and illness are described, including the health-illness continuum model, high-level wellness model, agent-host-environment model, health belief model, and holistic health model. The dimensions of wellness, components of high-level wellness, and factors influencing health status are also outlined.
Introduction to community health by maghan dasMaghan Das
Unit I provides an introduction to community health nursing. It defines key terms and discusses the historical development of community health nursing from its origins in public health nursing. The objectives, philosophy, and concept of health are explained. The roles of community health nurses in various settings like homes, schools, and occupational settings are outlined. These roles include clinician, educator, advocate, manager, and collaborator. The document also discusses models of primary, secondary and tertiary prevention used in community health nursing to promote health and prevent illness.
IYCF_E The Ethiopian Public Health Institute October 2021BirukTadesse10
Optimal infant and young child feeding practices rank among the most effective interventions during an emergency. Adequate nutrition during infancy and early childhood is essential to ensure the growth, health, and development of children to their full potential. The first two years of life provide a critical window of opportunity for ensuring children’s appropriate growth and development through optimal feeding.
According to WHO and UNICEF’s global recommendations the followings are optimal infant feeding practices:
1. Early Initiation of breastfeeding within the 1 hours of birth
2. Exclusive breastfeeding for 6 months (180 days)
3. Nutritionally adequate and safe complementary feeding starting from the age of 6 months with continued breastfeeding up to 2 years of age or beyond.
This document provides an overview of community nutrition. It begins by defining community nutrition as applying nutritional knowledge to identify and solve population groups' nutritional problems. Community nutrition and health are interrelated, as nutritional and health problems coexist and influence each other within communities. The document then discusses methods of assessing nutritional status, including anthropometry, biochemical tests, clinical exams, and dietary surveys. Key conditions related to protein-energy malnutrition like kwashiorkor, marasmus, and marasmic kwashiorkor are also described. The treatment of protein-energy malnutrition involves resolving life-threatening conditions through hospital care and providing a calorie- and protein-rich diet.
- What is Maslow’s needs
- Important terminology
- Nursing and Maslow’s needs
- Overview of individual needs
o Basic physiological needs (1)
Oxygen
Water & fluids
Food & nutrients
Elimination of waste products
Sleep & rest
Activity & exercise
Sex & gratification
Temperature regulation
o Safety & security needs (2)
Freedom from harm
Abuse
Healthcare
Shelter
o Love, Affection, and Belonging (3)
Societal needs
Spiritual needs
o Self-esteem needs (4)
o Self-actualisation (5)
- Family and community needs
The document discusses nutritional surveillance, which involves ongoing data collection, analysis, and reporting on nutrition-relevant data to help decision-makers ensure interventions are based on good information. It describes two types of nutritional surveillance - active and passive - and explains their objectives include describing population nutritional status, analyzing associated factors, and monitoring/evaluating nutrition programs. Key indicators used in nutritional monitoring are also outlined, such as food production patterns, anthropometric measures in children, and micronutrient deficiency rates. The roles of early warning systems and how their data can inform decision-making are also summarized.
This document discusses nutrition promotion and its theories and methods. It defines nutrition promotion as promoting healthy eating and drinking habits for a healthy diet. Nutrition promotion includes both nutrition education to provide knowledge and skills to consumers, as well as efforts to influence food supply and availability. It notes that nutrition promotion must work within both the food system and health system, as foods are produced through agriculture but health depends on diet. The document outlines factors that influence food supply and demand, and principles of nutrition promotion like access, equity and diversity in food sources.
Family health nursing views the family as the central unit of care. It considers how a family's interactions, backgrounds, and health beliefs impact care for individual members. The four main approaches to family nursing care are: seeing the family as context for an individual's health; viewing the family as the client; understanding the family as a system with interconnected parts; and recognizing the family as part of the larger societal system. The goals of family health nursing are to promote overall family functioning and health through services tailored to each family's unique needs, characteristics, and resources.
Steps in nursing process, Specific to the nursing profession
A framework for critical thinking
It’s purpose is to:
“Diagnose and treat human responses to actual or potential health problems”
Food Safety General Principles including: Foodborne Illness vs Food Poisoning, Types of Hazards in Food Hygiene, The 5 Key Principles of Food Hygiene, Critical Basics for Food Hygiene, Cooking-ware Types & Food Safety ,Plastic Containers, Food Safety Management Systems.
It covers general and critical information on each of the sections it includes.
Helpful for acquiring a good knowledge about the food hygiene topic.
Can be presented in class settings or workshops.
This document provides an overview of food handling and safety. It discusses the major causes of foodborne illness including bacteria, viruses, parasites, and chemicals. Proper personal hygiene like handwashing is emphasized as key to preventing contamination. Food safety practices like cooking to the proper temperature, cooling and reheating food properly, preventing cross-contamination, using sanitizers correctly, and manual dishwashing procedures are explained. Maintaining proper holding temperatures for food, using food from approved sources, and following time and food storage limits are also covered.
The document outlines the phases of the family health nursing process: assessment, planning, implementation, and evaluation. The assessment phase involves collecting data on the family's structure, health history, lifestyle, and environment to determine health needs. The planning phase uses this data to prioritize problems and set goals and nursing care plans. The implementation phase carries out the planned nursing care. Finally, the evaluation phase assesses the outcomes and effectiveness of the nursing interventions.
This document discusses World Health Day 2015 which focused on food safety. It notes that unsafe food causes over 200 diseases and 2 million deaths annually. New threats to food safety are emerging due to changes in food production, distribution, consumption, environment and antimicrobial resistance. The theme for World Health Day 2015 was "From Farm to Plate, Make Food Safe" to increase awareness of food safety challenges and opportunities. The goal was to spur government action and encourage public awareness of food safety best practices.
The document discusses World Health Day 2014 and the theme of vector-borne diseases. It notes that World Health Day is celebrated annually on April 7th to mark the founding of the WHO. The 2014 theme focused on diseases spread by vectors like mosquitoes, ticks, and flies. The document provides information on vectors, definitions, types of vector-borne disease transmission, how climate change can increase the spread and range of such diseases, and emphasizes the need for prevention through measures like bed nets and insect repellent to protect against vector-borne illnesses.
The document lists various world days observed throughout 2011 for different causes and topics including cancer, social justice, mother language, health, environment, disabilities, democracy, poverty eradication, and more. Many of these world days fall in May, June, and October with multiple dates highlighted each month to bring awareness to important issues.
Every 3 seconds someone needs blood, but 15% of non-donors say they are too busy even though donating blood only takes about 10 minutes and a single donation can save up to 4 lives.
This document provides information from a food safety class, including defining key terms like disinfectant and transmission. It reviews pathogens and foodborne illnesses, emphasizing proper handwashing and preventing cross-contamination. Indirect transmission through surfaces like knives, spoons and tables is discussed, along with prevention through cleaning and separating raw and cooked foods. Storing meat below vegetables in the fridge and washing produce but not meat is advised. The importance of keeping foods out of the "danger zone" of 4-60°C is stressed.
- Dr. Robert Koch discovered the bacteria that causes tuberculosis, Mycobacterium tuberculosis, on March 24, 1882.
- Tuberculosis infects one person every two minutes and kills one person every eight minutes globally.
- The top countries with the highest burden of tuberculosis are India, China, Indonesia, South Africa, Nigeria, Pakistan, Afghanistan, Bangladesh, Brazil, Cambodia, Ethiopia, and the Philippines.
World TB Day is celebrated annually on March 24th to raise awareness about tuberculosis. The 2015 theme is "Reach the 3 Million: Reach, Treat, Cure Everyone," which aims to diagnose and treat the approximately 3 million people who develop TB each year but are missed by public health systems. Revised National Tuberculosis Control Programme (RNTCP) guidelines in India implement the WHO-recommended DOTS strategy of diagnosing TB by sputum microscopy and providing free treatment under direct observation. The post-2015 End TB Strategy aims to end the TB pandemic by 2035 through improved tools, active case finding, and engaging new partners.
Foods and Nutrition in MLIS is not a bird course in any way. This course is meant to prepare students for life on their own After finishing this course, students should have the ability to think for themselves in the kitchen and follow recipes without hesitation.
Presented by Claudia Stein, Director, Division of Information, Evidence, Research and Innovation, WHO/Europe, at the 64th session of the WHO Regional Committee for Europe.
The document discusses several key points about mental health:
1) Around 20% of the world's children and adolescents have mental disorders or problems, with about half beginning before age 14.
2) Over 800,000 people die by suicide each year, which is the second leading cause of death among 15-29 year olds.
3) Stigma and discrimination prevent many from seeking needed mental health care. Misunderstandings about treatability and capabilities are widespread.
World AIDS Day is celebrated on December 1st each year to raise awareness about HIV/AIDS. The theme between 2011-2015 is "Getting to Zero: Zero new HIV infections. Zero discrimination. Zero AIDS related deaths." There are currently around 34 million people living with HIV globally. While progress has been made in expanding access to treatment, continued efforts are needed to meet targets to reduce new infections and AIDS-related deaths by 2015.
WORLD AIDS DAY IS CELEBRATED ALL OVER THE WORLD .
IT'S CELEBRATED IN DECEMBER 1st EVERY YEAR .IT IS CELEBRATED BECAUSE TO MAKE SOME AWARNESS ABOUT "AIDS".
National Vector Borne Disease Control Programme (NVBDCP)Vivek Varat
This document provides information about India's National Vector Borne Disease Control Programme (NVBDCP). The key points are:
1. NVBDCP aims to prevent and control malaria and other vector-borne diseases like dengue, Japanese encephalitis, kala-azar through strategies like early detection and treatment of cases, vector control measures and community participation.
2. Malaria control is a major focus, with strategies including prompt treatment, vector control through indoor residual spraying and larviciding, use of insecticide-treated bed nets, and environmental management.
3. The programme aims to reduce malaria morbidity and mortality in India and achieve an annual parasite index of less than 1 per 1000 population by 2017.
In 1905, Dr. Nicolai Korotkoff announced a new method for determining blood pressure by listening to sounds in the arteries as a blood pressure cuff is deflated. Since then, several theories have been proposed to explain the sounds Korotkoff heard, including cavitation, turbulence in the arteries, and the transmission of heart sounds. Measuring blood pressure provides important health information, but an elevated reading can have many causes, which is why there are over 100 drugs available to treat high blood pressure.
The document provides an overview of Alzheimer's disease including its causes, symptoms, diagnosis and potential treatments. It discusses how the disease is characterized by progressive cognitive decline and brain cell loss and death. The main causes proposed are the amyloid hypothesis, which suggests beta-amyloid plaques are fundamental, and the cholinergic hypothesis, which implicates reduced acetylcholine levels. The mechanisms involve plaque and tangle formations that disrupt cell signaling in the brain and its neuron transport system.
the slide is presentation of World Health Day. It has a very concise information touching various aspects of diabetes with the latest statistics. We hope this will be useful to everyone.
The document discusses diabetes as a growing health issue in Europe. It notes that diabetes causes suffering and hardship, strains economies and health systems, and is increasing in prevalence among all ages. The key points are:
- 64 million people in Europe have diabetes, a 2% increase from 1980-2014.
- Two-fifths of people aged 20-79 with diabetes are undiagnosed.
- Risk factors include overweight/obesity, unhealthy diet, physical inactivity, and socioeconomic disadvantage.
- Diabetes claims tens of thousands of lives in Europe each year but 20% of type 2 cases are preventable through healthy lifestyle changes like maintaining a healthy weight, regular exercise, and healthy diet.
Vector-borne diseases-Malaria, Filariasis, Dengue, JE, YF, Chikungunya, KFD, Leishmaniasis and the national program against vector-borne diseases NVBDCP.
- World TB Day is observed annually on March 24th to raise awareness about tuberculosis. This year's theme is "Reach the 3 Million: Reach, Treat, Cure Everyone".
- TB incidence and mortality rates have declined globally since 1990, though some regions have met targets faster than others. Treatment success rates are above 85% globally.
- India accounts for one fourth of global TB cases, with over 2 million cases estimated in 2012. The RNTCP program coordinates TB control efforts through a network of laboratories, treatment centers, and community workers.
- Challenges remain in fully funding TB programs, treating multidrug-resistant TB, and integrating TB and HIV services. The post-2015 strategy aims
This document summarizes a global strategy for food safety from 2023-2030. It outlines 5 strategic priorities to strengthen national food safety systems: 1) strengthening control systems, 2) identifying and responding to challenges from global food system changes, 3) improving use of scientific evidence in risk management, 4) strengthening stakeholder engagement, and 5) promoting food safety in trade. The strategy calls on WHO member states to develop implementation plans and allocate resources to support this work, and for the WHO Director-General to report on progress biennially through 2030.
The document outlines key challenges and approaches to improving global food safety. It discusses various hazards that can arise throughout the food supply chain from production to consumption. Effective food safety requires a multisectoral and multidisciplinary approach. New control techniques are needed as pathogens can survive traditional preparation and contaminated food often looks and smells normal. International standards like Codex Alimentarius help harmonize food safety systems globally. The document then summarizes the vision, strategic goals and framework for a regional food safety strategy in Asia Pacific, as well as the drivers necessitating a new WHO Global Food Safety Strategy.
Food safety, prepare for the unexpected - So what can be done in order to be ready to address food safety, food Consumers, food producers and manufacturers, food transporters, food businesses, food retailers can ...
The World Health Organization (WHO) plays several key roles in global food safety:
1) It develops international food standards and guidelines through the Codex Alimentarius Commission and provides policy guidance on food legislation, inspection, and safety assessments of food technologies and hazards.
2) WHO provides technical cooperation to countries through assistance with developing food safety policies, building human and infrastructure capacity.
3) It gathers and disseminates information by guiding foodborne illness surveillance, monitoring chemical contaminants, and establishing surveillance programs.
The conference on Food Safety and Nutrition in 2050 – organised by Directorate-General for Health and Food Safety of the European Commission – provided an opportunity for dialogue among global stakeholders on the emerging challenges to the food chain and the role of future policy-making in addressing those challenges.
The conference also provided the opportunity to foster a dialogue on consumers' expectations for safe, nutritious, quality and sustainable food and the role of food science, technology and innovation in achieving them. Held on 17 July 2015 in Milan, Italy.
The fifth World Food Safety Day (WFSD) will be celebrated on 7 June 2023 to draw attention and inspire action to help prevent, detect and manage foodborne risks, contributing to food security, human health, economic prosperity, agricultural production, market access, tourism and sustainable development.
The Importance of Allergen Management in Food IndustryPECB
Every year millions of people get adversely affected by the food they consume. Vomiting, diarrhea, abdominal
pain and fever are some serious symptoms of food borne diseases which people may experience after
consumption of contaminated foods. Bacteria, viruses, parasites and toxins are the main cause of most
illnesses, hospitalizations, and deaths. The need for national and international food safety strategies to control
these hazards and to ensure fitness of food for human consumption goes back to the 1960s.
However, in the last decade the increased number of allergy-related hospitalizations has resulted in many
regulations regarding allergen management. The food industry has positively responded to these regulations.
Public health is directly or indirectly affected by the food supply. Food safety is a public health
issue which has become a global problem. Since food is necessary for human survival, a food safety crisis can
cause widespread social panic and heavy casualties. Food safety has been a major concern for governments,
the food service industry, and academia. This paper provides an introduction to food safety.
WHO Guidelines On Nutrition.............Mayur Patil
The WHO guidelines on nutrition provide an overview of healthy dietary practices. Key recommendations include consuming a variety of fruits, vegetables, whole grains, and plant-based proteins while limiting intake of saturated fats, sugars, and salt. The WHO works with countries to promote healthy diets through policies that encourage breastfeeding, nutrition education, and limiting marketing of unhealthy foods to children.
Food Sanitation. Prevention of foodborne illnesses. Protection of public heal...Fuldisia
Prevention of foodborne illnesses.
Protection of public health.
Reputation benefits.
Legal and regulatory compliance.
Increased consumer confidence.
Reduction in wastage.
Sanitation is the creation and maintenance of conditions that will prevent food contamination or food born illness and lower levels of disease-causing microorganisms to a safe level. Cleaning is removing surface food or dirt for example from a surface area.
Pfndai role of processed f & b in national food & nutrition security-...Sunil Adsule
This document discusses the role of processed foods and beverages in national food and nutrition security. It provides background on food science, food technology, and what food scientists do. It outlines the evolution of food processing from hunter-gatherer to agricultural to industrial stages. The document discusses controversies around processed foods and their perceived contributions to non-communicable diseases. It emphasizes the importance of building consumer awareness and having a responsive ecosystem with responsible manufacturers and a balanced regulatory system.
This document provides guidance on food safety through the Five Keys to Safer Food: keep clean, separate raw and cooked foods, cook thoroughly, keep food at safe temperatures, and use safe water and raw materials. It discusses the problem of foodborne illness and how microorganisms can contaminate food if these keys are not followed. The guidelines are meant to be adapted for different audiences while keeping the core food safety messages consistent.
This document discusses front of label packaging and child nutrition. It provides an overview of nutritional labeling regulations in India, including the agencies that have formulated food labeling laws and requirements. Key points covered include exemptions to mandatory nutrition labeling, offenses and penalties related to nutritional claims, and the primary functions of food packaging including protection, preservation, and safety. National nutritional programs aimed at children are also briefly outlined.
Food security is defined as having access to sufficient, safe, and nutritious food. The FAO and WHO work to address food security globally. The FAO leads international efforts against hunger and India is a founding member. The WHO works on health issues and India joined in 1948. Definitions of food security have evolved over time to include availability, accessibility, affordability, and stability. The four pillars of food security are availability, access, utilization, and stability according to the FAO. India faces issues with over 200 million undernourished people and the government has implemented programs to address food security such as PDS, MDM, and employment guarantees.
The document discusses consumer awareness of food quality, safety, and labeling. It emphasizes that all foods contain some level of toxicity and the dose is what determines harm. It provides definitions for key terms like hazards, toxicity, and foodborne illness. The objectives of food control systems are outlined as protecting public health, consumers, and economic development. Elements of control systems include food laws, inspection services, and education. The document stresses that consumers should be aware of both invisible microbiological and chemical hazards in food and their rights under food legislation.
Community and public health nutrition focuses on improving health, nutrition, and well-being through consumer awareness and food regulation. Food control aims to ensure food quality, safety and nutrition by prohibiting the sale of unsafe food. Key elements of a national food control system include food laws and regulations, inspection services, monitoring, and education. Consumers should be aware of both invisible microbiological and chemical hazards in food and protect themselves by properly handling, cooking, and storing foods.
Major Food Safety Issues in China-Junshi CHENSimba Events
Junshi Chen outlines the major food safety issues in China and the progress made by the Chinese government to address them. However, consumers still feel the food safety situation is getting worse due to high expectations for safety, misleading media reports, and lack of effective risk communication. The challenges include bridging the gap between scientific facts and consumer perceptions through independent risk communication organizations and improved engagement between stakeholders.
Similar to World Health Day theme 2015- food safety (20)
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Local Advanced Lung Cancer: Artificial Intelligence, Synergetics, Complex Sys...Oleg Kshivets
Overall life span (LS) was 1671.7±1721.6 days and cumulative 5YS reached 62.4%, 10 years – 50.4%, 20 years – 44.6%. 94 LCP lived more than 5 years without cancer (LS=2958.6±1723.6 days), 22 – more than 10 years (LS=5571±1841.8 days). 67 LCP died because of LC (LS=471.9±344 days). AT significantly improved 5YS (68% vs. 53.7%) (P=0.028 by log-rank test). Cox modeling displayed that 5YS of LCP significantly depended on: N0-N12, T3-4, blood cell circuit, cell ratio factors (ratio between cancer cells-CC and blood cells subpopulations), LC cell dynamics, recalcification time, heparin tolerance, prothrombin index, protein, AT, procedure type (P=0.000-0.031). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and N0-12 (rank=1), thrombocytes/CC (rank=2), segmented neutrophils/CC (3), eosinophils/CC (4), erythrocytes/CC (5), healthy cells/CC (6), lymphocytes/CC (7), stick neutrophils/CC (8), leucocytes/CC (9), monocytes/CC (10). Correct prediction of 5YS was 100% by neural networks computing (error=0.000; area under ROC curve=1.0).
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Rasamanikya is a excellent preparation in the field of Rasashastra, it is used in various Kushtha Roga, Shwasa, Vicharchika, Bhagandara, Vatarakta, and Phiranga Roga. In this article Preparation& Comparative analytical profile for both Formulationon i.e Rasamanikya prepared by Kushmanda swarasa & Churnodhaka Shodita Haratala. The study aims to provide insights into the comparative efficacy and analytical aspects of these formulations for enhanced therapeutic outcomes.
These lecture slides, by Dr Sidra Arshad, offer a simplified look into the mechanisms involved in the regulation of respiration:
Learning objectives:
1. Describe the organisation of respiratory center
2. Describe the nervous control of inspiration and respiratory rhythm
3. Describe the functions of the dorsal and respiratory groups of neurons
4. Describe the influences of the Pneumotaxic and Apneustic centers
5. Explain the role of Hering-Breur inflation reflex in regulation of inspiration
6. Explain the role of central chemoreceptors in regulation of respiration
7. Explain the role of peripheral chemoreceptors in regulation of respiration
8. Explain the regulation of respiration during exercise
9. Integrate the respiratory regulatory mechanisms
10. Describe the Cheyne-Stokes breathing
Study Resources:
1. Chapter 42, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 36, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 13, Human Physiology by Lauralee Sherwood, 9th edition
Histololgy of Female Reproductive System.pptxAyeshaZaid1
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Promoting Wellbeing - Applied Social Psychology - Psychology SuperNotesPsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
2. 7th April -Selection of WHO theme
Theme- 2015 Food safety
Public health context
Objective, Strategies
Activities conducted by WHO
Key facts
WHO initiative: Regional food safety strategy
WHO and FAO
Food adulterants
National Food Security Act2013
07-Apr-15 2
3. 7th April 1948
World Health Day global
health awareness day
Theme selection
Priority area of global
public health concern
07-Apr-15 3
4. 2014: Small bite, big threat
2013: Healthy Blood Pressure
2012:Add life to years
2011:Antimicrobial resistance
2010: Urbanization and health
07-Apr-15 4
5. Release ofTheme 2015 2015
Theme: How safe is
your food?
Slogan: From farm to
plate Make food safe
07-Apr-15 5
South Paris- International Food Market
6. February-March: Launch social media drive,
including promotion of multimedia material
7 April:World Health Day
1 May - 31 Oct: Milano EXPO 2015, “Feeding the
Planet, Energy for Life”.
6-10 July: Codex Alimentarius Commission (CICG,
Geneva)
October: Publications and launch ofWHO global
foodborne disease burden estimates
07-Apr-15 6
7. Unsafe food— diseases, diarrhoea to cancers.
Foodborne diseases kill - 2 million people annually.
Food safety, nutrition, security - inextricably linked.
Unsafe food- vicious cycle of disease and
malnutrition.
Food crosses multiple national borders- good
collaboration ensure food safety.
07-Apr-15 7
8. Food safety: scientific discipline describing
handling, preparation, and storage of food in
ways that prevent foodborne illness
Food hygiene: Basic Principles employed at
all stages of food handling to ensure
that food is safe to consume and is of good
keeping quality ”
07-Apr-15 8
9. Food security : “when all people at all times
have access to sufficient, safe,
nutritious food to maintain a healthy and
active life”.
Food surveillance: involves sampling and
testing foods to prevent food hazards
07-Apr-15 9
www.who.int/trade/glossary/story028/en/
10. Spur governments to improve food safety
Encourage consumers to ensure the food on
their plate is safe
07-Apr-15 10
11. Disseminate core message aimed at the two main
audiences
Engage influential food-related advocates/relevant
public figures
Synergies with other major international and
national food and nutrition-related events
07-Apr-15 11
12. Visuals and infographics
Text products
WHO Multimedia products
Social media- Quiz
what is safe food? how to ensure food is safe?
Launch events
07-Apr-15 12
13. 1 - Foodborne diseases can cause death.
True / False
2 - If food looks OK and smells OK it is always safe
to eat. True/ False
3 - Some microorganisms are useful to make food
and drinks. True / False
4 -The proper temperature for a home refrigerator
should be Below 8°C (46°F) / Below 5°C (41°F)
5 - Keeping raw and cooked food separate prevents
cross-contamination. True / False
07-Apr-15 13
14. Millions of people fall ill,
die -eating unsafe food.
Diarrhoeal diseases kill 1.5
million children annually
Proper food preparation -
prevent most foodborne
diseases
26. Safe food as a top priority
Integrate food safety into broader food
policy
Build trust through sound and transparent
communications
Foster multi-sectoral collaboration to
achieve sustainable food systems
07-Apr-15 27
27. Inform yourself. How much do you know
about your food?
Handle, store and prepare food safely
Teach healthy practices to others in
community
Make safe/wise choices
Enjoy eating food
07-Apr-15 28
28. 07-Apr-15 29
The Indian Health Ministry joined hands with theWorld Health Organization (WHO) to urge
people to make food safety a priority. Recently, they organized a national consultation on
Food Safety on 1.4.15
29. Reported- limited number of studies conducted
over the years on this topic
Health of consumers are at risk by adulterants,
additives and contaminants.
Protection of the population’s health from such
food-related hazards- public health priority.
Focus on national and international food market
standards.
07-Apr-15 30
30. Urging all countries to strengthen their food
safety systems- more vigilant with food
producers and traders.
Training manual- Usage of insecticides
Objective: food security for all
Assuring Food Safety and Quality: Guidelines
for Strengthening National Food Control
Systems
07-Apr-15 31
31. Food safety programmes in Member States
Food safety policy and legislation
Food control and inspection
Epidemiological systems
Relationships- food industry, retailers and
consumers
Education and training in food safety
07-Apr-15 32
The proposed duration of the Regional food safety strategy is 5
years (2013–2017).
32. Common man is unaware of the adulterants and
prone to its hazards effects
Some common tests are given to identify these
adulterants and empower the consumers
1. Milk with water- white trial test
2.Coconut oil with other oil- Freezing test
3. sugar with chalk powder- diluting in water
4. Iodised salt with comman salt
07-Apr-15 33
33. Substances added to food -processing or
storage.
Preservatives, colouring and flavouring agents,
Little/ No nutritional value.
WHO develops scientific risk assessments to
define safe exposure levels
Development of national and international food
safety standards
07-Apr-15 34
34. Evaluation of certain food additives (Seventy-
ninth report of the Joint FAO/WHO Expert
Committee on Food Additives)
WHOTechnical Report Series, No. 990, 2014
07-Apr-15 35
35. Act of the Parliament of India
Aims to provide subsidized food grains to
approximately India's 1.2 billion people.
September 12, 2013
It includes the Midday Meal Scheme, Integrated
Child Development Services scheme and
the Public Distribution System.
07-Apr-15 36
36. WHO website, Food safety- key facts, available
at
http://www.who.int/mediacentre/factsheets/fs3
99/en acessed on 5.4.15
World health day 2015, Campaign tool kit
http://www.who.int/campaigns/world-health-
day/2015/en/
WHO 5 keys to safe food.pdf
WHO Glossary
www.who.int/trade/glossary/story028/en/
Quick test for adulterants in food, FSSAI India
07-Apr-15 37
The World Health Day is a global health awareness day celebrated every year on 7 April, under the sponsorship of the World Health Organization (WHO)
seen as an opportunity by the organization to draw worldwide attention to a subject of major importance to global health each year
Milano is a Place in Italy, Expo means world fair, conducted once in 3 yrs, this years theme is feeding the planet energy of life
The C O D E X A L I M E N T A R I U S international food standards, guidelines and codes of practice contribute to the safety, quality and fairness of this international food trade.
The campaign aims to:
• Spur governments to improve food safety through public awareness campaigns
and highlight their ongoing actions in this area
• Encourage consumers to ensure the food on their plate is safe (ask questions,
check labels, follow hygiene tips)
1. Disseminate core messaging aimed at the two main audiences (Member
States and consumers)
Develop messaging to answer key questions for the main audiences, including for:
• Member States and regional economic integration organisations (ministries
of health, agriculture, education and trade; food safety and consumer protection
agencies, etc.):
How safe is your national/regional food supply? Are your national food safety
systems relevant and effective?
Do people in your country/region have accurate and up-to-date information
about the most common threats to food safety?
• Consumers:
Do you know how to ensure the food on your plate is safe to eat?
2. Engage influential food-related advocates/relevant public figures
• National/international consumer societies
• Academia and professional associations
• Nutrition/humanitarian-oriented NGOs
• Celebrities including chefs and other professionals who can act as food safety
advocates
3. Link and create synergies with other major international and national foodand
nutrition-related events
• Follow-up to the Second International Conference on Nutrition, its Rome
Declaration and Framework for Action 19-21 November 2014 (http://www.
fao.org/about/meetings/icn2/en/)
• Visuals and graphics:
Posters adapted to local culture (examples below under Visuals); infographics
• Text products:
WHO fact sheet on Food Safety http://who.int/mediacentre/factsheets/fs399/en
Lancet commentary by WHO DG on food safety and food security http://
www.who.int/foodsafety/areas_work/nutrition/Lancetfoodsafety_nov2014.pdf
Food preparation advice for families issued by national authorities
Codex Alimentarius1, Five Keys to Safer Food, Strategic plan for food safety
including foodborne zoonoses 2013-2022
• WHO Multimedia products available in February-March 2015:
30 second public service announcement in English, Spanish, Chinese,
Arabic, French, Russian, Portuguese
3-5 min video
• Social media:
Campaign using #safefood hashtag linked to visuals, asking people to engage
through Twitter, Instagram, Facebook, Vine, showing from their points of
view/local contexts:
What is safe food? How do you ensure your food is safe?
Web users will be invited to share with WHO via social media their
“own plate” that answers the above questions?
• Launch events:
Encourage WHO country/regional offices, local authorities and relevant
stakeholders to stage events on 7 April in locations around the world.
Organize a “global” launch event that day involving the WHO Director-General
1 A
Make safe food a top priority
• Integrate food safety into broader food policy
Integrate food safety into nutrition and food security policies and programmes
• Build trust through sound and transparent communications
Ensure transparent communication between risk assessors, risk managers
and risk communicators
Promote awareness and understanding of food safety issues among the
general public
Design educational campaigns targeting food handlers and the consumers
• Foster multi-sectoral collaboration to achieve sustainable and solid
food systems
Inform yourself. How much do you know about your food?
Read the labels when buying and preparing food
Familiarize yourself with the dangerous microbiological and chemical agents
in your region
Learn how to take care when preparing specific foods which can be dangerous
if not handled properly (e.g. raw chicken, cassava, etc.)
Learn how to prepare and store food from other cultures that you are not familiar
with (e.g. sushi)
• Handle, store and prepare food safely
Practice WHO’s Five Keys to Safer Food when handling and preparing food
(keep clean – separate raw and cooked food – cook thoroughly – cook food at
safe temperatures – use safe water and raw materials).
Avoid overcooking when frying, grilling or baking foods as this may produce
toxic chemicals.
In your kitchen, store chemical products in a safe place.
Do not re-use containers that were initially used to store chemicals to store
food.
Practice safe food handling when selling food at markets.
Practice WHO’s Five Keys to Growing Safer Fruits and Vegetables (practice
good personal hygiene – protect fields from animal faecal contamination – use
treated faecal waste – evaluate and manage risks from irrigation water – keep
harvest and storage equipment clean and dry) to decrease microbial contamination
when growing fruits and vegetables for your family or community
• Teach healthy practices to others in your community
• Make safe/wise choices
Take particular care in preparing food for pregnant women, children, the elderly
and the sick (those with a weakened immune system)
When eating food from street vendors or buffets in hotels and restaurants,
make sure that cooked food is not in contact with raw food that could contaminate
it.
Make sure the food you eat is prepared and kept in good hygienic conditions
(clean, cooked thoroughly, and kept at the right temperature, i.e. hot or refrigerated/
on ice)
When shopping, keep raw meat, poultry, fish and shellfish away from your
11
basket or your grocery cart and use separate bags for transportation
When visiting food markets, be aware that live animals can transmit a number
of diseases. Avoid handling or coming into close contact with these animals.
When there is any doubt about the safety of drinking water, boil or treat it
before drinking.
• Enjoy eating food
Make safe food a top priority to prevent foodborne diseases, protect the
health of your family and community, and be confident about the safety of the
food you eat.
Eating safe, nutritious, healthy food provides everyone with the energy they
need to enjoy a healthy and active lifestyle.
Eating brings us together. Celebrate with safe, healthy, nutritious food.
Food allows us to learn, have new experiences and appreciation for other
cultures.
Food, cooking, and eating play a central role in every culture.
A recent review of food safety research in India (13)
reported that only a limited number of studies have
been conducted over the years to assess the risks to the
health of consumers posed by adulterants, additives and
contaminants. Protection of the population’s health from
such food-related hazards would be considered a public
health priority. Additional focus should be on risk assessments
and early warning/rapid alert situations, with reference to
the exportation of agro-products and processed foods and
their compliance with national and international market
standards.