Friday, April 6, 2018

World Health Day - 7 April


"We individuals must take a pledge to take good care of ourselves and make a few lifestyle changes to stay healthy."

Nilakshi Bhattachary (Journalist, Times of India, Time of India dt. 7 April 2018, Page 15. Article Health for All.)

"In Ayurveda we strongly believe that what we eat, what we do, the disciplines we follow, our daily activities, our thoughts and emotions together make what we are as our body reflects everything." Dr. Vinayak Abbot, Ayurvedic Practitioner.

Make Resolutions for Your Health:


1. I shall adopt a healthy diet.
2. I shall exercise adequately to maintain my cardiovascular health, muscle strength, stamina and agility.
3. I shall sleep adequately.
4. I shall manage stress by not panicking and doing meditation etc. to relax my body and calm my mind


World Health Day 2018: Health for All


http://www.who.int/campaigns/world-health-day/2018/campaign-essentials/en/


Health care has to be affordable.

Governments have to plan for Universal Health Care Facilities.

Inspire, Motivate and Guide UHC stakeholders and policy makers and administrators to make commitments towards UHC:


Inspire—by highlighting policy-makers’ power to transform the health of their nation, framing the challenge as exciting and ambitious, and inviting them to be part of the change.

Motivate—by sharing examples of how countries are already progressing towards UHC and encourage others to find their own path.

Guide—by providing tools for structured policy dialogue on how to advance UHC domestically or supporting such efforts in other countries (e.g. expanding service coverage, improving quality of services, reducing out-of-pocket payments).

You have the power to transform Health Care - Message to Industrial Engineering Discipline and Profession



World Health Day 2017 Depression: Let's talk


Depression affects people of all ages, from all walks of life, in all countries. It causes mental anguish and impacts on people’s ability to carry out even the simplest everyday tasks, with sometimes devastating consequences for relationships with family and friends and the ability to earn a living. At worst, depression can lead to suicide, now the second leading cause of death among 15-29-year olds.

Yet, depression can be prevented and treated. A better understanding of what depression is, and how it can be prevented and treated, will help more sufferers to seek help and encourage others to persuade them to seek help.

What is depression?


Depression is an illness characterized by persistent sadness and a loss of interest in activities that you normally enjoy, accompanied by an inability to carry out daily activities, for at least two weeks. In addition, people with depression normally have several of the following symptoms: a loss of energy; a change in appetite; sleeping more or less; anxiety; reduced concentration; indecisiveness; restlessness; feelings of worthlessness, guilt, or hopelessness; and thoughts of self-harm or suicide.


Depression is an illness - Take sufferers to Doctor

World Health Day 2016 -  Stay Super: Beat Diabetes



A healthy diet high in fruits and vegetables and low in sugar and saturated fats can help prevent Type 2 diabetes, and also help people to manage Type 1 and Type 2 diabetes if they have it.


Being physically active – through at least 30 minutes of regular, moderate-intensity activity on most days – can help prevent Type 2 diabetes and its complications, as well as help people to better manage Type 1 and Type 2 diabetes if they have it.

World Health Day 2015 Theme - Foodborne Illnesses


New data on the harm caused by foodborne illnesses underscore the global threats posed by unsafe foods, and the need for coordinated, cross-border action across the entire food supply chain. World Health Day will be celebrated on 7 April, with WHO highlighting the challenges and opportunities associated with food safety under the slogan "From farm to plate, make food safe."

On 2nd April 2015, WHO is issuing the first findings from what is a broader ongoing analysis of the global burden of foodborne diseases. The full results of this research, being undertaken by WHO’s Foodborne Disease Burden Epidemiology Reference Group (FERG), are expected to be released in October 2015.

Some important results are related to enteric infections caused by viruses, bacteria and protozoa that enter the body by ingestion of contaminated food. The initial FERG figures, from 2010, show that:

there were an estimated 582 million cases of 22 different foodborne enteric diseases and 351 000 associated deaths;
the enteric disease agents responsible for most deaths were Salmonella Typhi (52 000 deaths), enteropathogenic E. coli (37 000) and norovirus (35 000);
the African region recorded the highest disease burden for enteric foodborne disease, followed by South-East Asia;
over 40% people suffering from enteric diseases caused by contaminated food were children aged under 5 years.
Unsafe food also poses major economic risks, especially in a globalized world. Germany’s 2011 E.coli outbreak reportedly caused US$ 1.3 billion in losses for farmers and industries and US$ 236 million in emergency aid payments to 22 European Union Member States.

Efforts to prevent such emergencies can be strengthened, however, through development of robust food safety systems that drive collective government and public action to safeguard against chemical or microbial contamination of food. Global and national level measures can be taken, including using international platforms, like the joint WHO-FAO International Food Safety Authorities Network (INFOSAN), to ensure effective and rapid communication during food safety emergencies.

At the consumer end of the food supply chain, the public plays important roles in promoting food safety, from practising safe food hygiene and learning how to take care when cooking specific foods that may be hazardous (like raw chicken), to reading the labels when buying and preparing food. The WHO Five Keys to Safer Food explain the basic principles that each individual should know all over the world to prevent foodborne diseases.

“It often takes a crisis for the collective consciousness on food safety to be stirred and any serious response to be taken,” says Dr Kazuaki Miyagishima, Director of WHO’s Department of Food Safety and Zoonoses. “The impacts on public health and economies can be great. A sustainable response, therefore, is needed that ensures standards, checks and networks are in place to protect against food safety risks.”

WHO is working to ensure access to adequate, safe, nutritious food for everyone. The Organization supports countries to prevent, detect and respond to foodborne disease outbreaks—in line with the Codex Alimentarius, a collection of international food standards, guidelines and codes of practice covering all the main foods.

Food safety is a cross-cutting issue and shared responsibility that requires participation of non-public health sectors (i.e. agriculture, trade and commerce, environment, tourism) and support of major international and regional agencies and organizations active in the fields of food, emergency aid, and education.

http://www.who.int/mediacentre/news/releases/2015/food-safety/en/


Five Keys

Five Keys messages regarding Food Safety - Disseminate all over the world.


Keep clean

• Wash your hands before handling food and often during
food preparation
• Wash your hands after going to the toilet
• Wash and sanitize all surfaces and equipment used for
food preparation
• Protect kitchen areas and food from insects, pests and
other animals

Separate raw and cooked

• Separate raw meat, poultry and seafood from other foods
• Use separate equipment and utensils such as knives and cutting boards for handling raw foods
• Store food in containers to avoid contact between raw and prepared foods

Cook thoroughly

• Cook food thoroughly, especially meat, poultry, eggs and seafood
• Bring foods like soups and stews to boiling to make sure that they have reached 70°C. For meat and poultry, make sure that juices are clear, not pink. Ideally, use a thermometer
• Reheat cooked food thoroughly

Keep food at safe temperatures

• Do not leave cooked food at room temperature for more than 2 hours
• Refrigerate promptly all cooked and perishable food (preferably below 5°C)
• Keep cooked food piping hot (more than 60°C) prior to serving
• Do not store food too long even in the refrigerator
• Do not thaw frozen food at room temperature

Use safe water and raw materials

• Use safe water or treat it to make it safe
• Select fresh and wholesome foods
• Choose foods processed for safety, such as pasteurized milk
• Wash fruits and vegetables, especially if eaten raw
• Do not use food beyond its expiry date




World Health Day 2013 Theme - High Blood Pressure


Goals: Greater awareness, healthy behaviours, improved detection, and enabling environments


About high blood pressure

High blood pressure – also known as raised blood pressure or hypertension – increases the risk of heart attacks, strokes and kidney failure. If left uncontrolled, high blood pressure can also cause blindness, irregularities of the heartbeat and heart failure. The risk of developing these complications is higher in the presence of other cardiovascular risk factors such as diabetes. One in three adults worldwide has high blood pressure. The proportion increases with age, from 1 in 10 people in their 20s and 30s to 5 in 10 people in their 50s. Prevalence of high blood pressure is highest in some low-income countries in Africa, with over 40% of adults in many African countries thought to be affected.

However, high blood pressure is both preventable and treatable. In some developed countries, prevention and treatment of the condition, together with other cardiovascular risk factors, has brought about a reduction in deaths from heart disease. The risk of developing high blood pressure can be reduced by:

reducing salt intake;
eating a balanced diet;
avoiding harmful use of alcohol;
taking regular physical activity;
maintaining a healthy body weight; and
avoiding tobacco use.

Goals: Greater awareness, healthy behaviours, improved detection, and enabling environments

The ultimate goal of World Health Day 2013 is to reduce heart attacks and strokes. Specific objectives of the campaign are:

to raise awareness of the causes and consequences of high blood pressure;
to provide information on how to prevent high blood pressure and related complications;
to encourage adults to check their blood pressure and to follow the advice of health-care professionals;
to encourage self-care to prevent high blood pressure;
to make blood pressure measurement affordable to all; and
to incite national and local authorities to create enabling environments for healthy behaviours.


World Health Day - 7 April 2012 Theme

Good Health Adds Life to Years


World Health Day 2012 Video
__________________________

__________________________ <br>

________________

World Health Day - 7 April 2011 Theme

Combat Drug Resistance

No Action Today: No Cure Tomorrow
______________________________________________
Slide Presentation
______________________________________________
_______________________________________________
________________
World Health Day - 7 April 2010

1000 Cities, 1000 Lives
With the campaign 1000 cities, 1000 lives, events will be organized worldwide during the week of 7 – 11 April 2010.
The global goals of the campaign are:
1000 cities: to open up public spaces to health, whether it be activities in parks, town hall meetings, clean-up campaigns, or closing off portions of streets to motorized vehicles.
1000 lives: to collect 1000 stories of urban health champions who have taken action and had a significant impact on health in their cities.
________________
OK - knol 2utb2lsm2k7a/ 2420


Updated 7 April 2018,   4 April 2018,  7 April 2015

1 comment: