WHO Global Report on Traditional and Complementary Medicine 2019

WHO Global Report on Traditional and Complementary Medicine 2019 PDF

Author: World Health Organization

Publisher: World Health Organization

Published: 2019-05-16

Total Pages: 228

ISBN-13: 9241515430

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This report is structured in five parts: national framework for traditional and complementary medicine (T&CM); product regulation; practices and practitioners; the challenges faced by countries; and finally the country profiles. Apart from the section on practices and practitioners the report is consistent with the format of the report of the first global survey in order to provide a useful comparison. The section on practices and practitioners which covers providers education and health insurance is a new section incorporated to reflect the emerging trends in T&CM and to gather new information regarding these topics at a national level. All new information received has been incorporated into individual country profiles and data graphs. The report captures the three phases of progress made by Member States; that is before and after the first WHO Traditional Medicine Strategy (1999?2005) from the first global survey to the second global survey (2005?2012) and from the second survey to the most recent timeline (2012?2018).

Applications of Biotechnology in Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foods PDF

Author: National Research Council

Publisher: National Academies Press

Published: 1992-02-01

Total Pages: 208

ISBN-13: 0309046858

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In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Mental Health Traditional Medicine and Psychiatry in Sudan

Mental Health Traditional Medicine and Psychiatry in Sudan PDF

Author: Ehab Ali Sorketti

Publisher: LAP Lambert Academic Publishing

Published: 2013

Total Pages: 100

ISBN-13: 9783659506987

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The establishment of psychiatric services in Sudan is an interesting experiment in a developing country. Prior to World War II there were hardly any organized psychiatric services (Baasher, 1975). By 1950, the Clinic for Nervous Disorders, Khartoum North, was well established and the Kober Institution was built later to cater for 120 forensic psychiatric patients. This was followed by the establishment of four psychiatric units in provincial capitals at Wad Madni, Port-Sudan, El Obeid and Atbara . In 1964, a 30-bed psychiatric ward was built in Khartoum general hospital. Psychiatry in Sudan began in the 1950s under the guidance of the late Professor El Tigani El Mahi. He pioneered, among other things, rural services and the open-door policy. His successor, Dr Taha A. Baasher, shouldered the responsibility and extended services to more peripheral areas of the country. He established the Mental Health Association of Sudan and the Sudanese Association of Psychiatrists. In 1971, Omdurman Psychiatric Hospital (El Tigani El Mahi Hospital) was established as the national mental hospital (El Faki, 1997).This book gives brief description about mental health and psychiatric services in Sudan

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