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WHO steps up action to improve access to safe blood

The World Health Organization’s new action plan to speed up universal access to safe blood and blood products pulls together existing recommendations and recommends new improved ways of working. It’s the start of a four-year collaborative effort to improve blood transfusion and blood-based therapies in all countries. Safe blood saves lives in all sorts of

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World experts and funders set priorities for COVID-19 research

Leading health experts from around the world have been meeting at the World Health Organization’s Geneva headquarters to assess the current level of knowledge about the new COVID-19 disease, identify gaps and work together to accelerate and fund priority research needed to help stop this outbreak and prepare for any future outbreaks. The 2-day forum

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WHO and FIND formalize strategic collaboration to drive universal access to essential diagnostics

Geneva, Switzerland – 10 February 2020 – The World Health Organization (WHO) and the Foundation for Innovative New Diagnostics (FIND) announced today that a memorandum of understanding has been signed by the two organizations to formalize a strategic collaboration that will strengthen diagnosis in resource-poor countries by closing major diagnostic gaps at country level and

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Preventing child obesity in the next generation must start before conception

The key to preventing obesity in future generations is to make their parents healthier before they conceive, leading health researchers suggest. In a series of papers, published in The Lancet Diabetes and Endocrinology, the researchers say that the time before couples conceive represents a missed opportunity to prevent the transmission of obesity risk from one

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Effective Restaurant Training Techniques: Jump-Start Your Training Program Today

[ad_1] I have seen different types of training techniques for restaurant staff. Some restaurants send new hires to their corporate training school; others hire experienced staff thinking they already know how to work that position. I think all new staff members should receive quality training regardless of previous experience. Each role in a restaurant is

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