Category: Health Organization


Working at the World Health Organisation: An insider's view

Speaker: Agnes Saint-Raymond, Human Medicines Development and Evaluation Unit, European Medicines Agency…

What I Eat In A Day – Healthy Meal Ideas – MissLizHeart

Happy Mother’s Day to everyone celebrating! Today I’m sharing some healthy meal ideas in a complete what I eat in a day! I’ll be honest, most days my meals consist of Sebastian’s left overs so take this more as inspiration! Please give the video a THUMBS UP if you enjoyed it 🙂

Seen in the video
Coffee machine
White dishes
White Dutch oven
Stainless steel saucepan
Electric salt and pepper shaker

Mascarpone and Blueberry Pizza
1Ezekiel tortilla
4T maescapone
1/4t lemon zest
1t honey
7-8 cherry tomatoes sliced
Handful of blueberries
15-20 blueberries
1T balsamic vinegar
1C uncooked spinach
Salt to taste

Lemon caper salmon
Olive oil or butter
Minced garlic
Red chili flakes
Lemon juice
Lemon sliced
Preheat over to 400 degrees and bake for 13-20 minutes depending on thickness of your salmon.

Creamy Broccoli Pasta
1 box of Chickpea pasta
1-2C frozen broccoli
2T butter
2T avocado oil
2C half and half
1/2C Parmesan cheese

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Hi everyone! Welcome to my channel, my name is Liz. You can expect to see a Lifestyle videos every, anything from Home Decor to Recipes, Organization, Travel and Tags. On weekdays I upload Beauty and Fashion Related videos which include Makeup Tutorials, Reviews, GRWM, Night and Morning Routines.

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Thank you for watching! My sisters and mom watch my videos and, just like you, they rely on my opinion. I would never recommend a product that I don’t use AND love, it would be like giving a bad recommendation to my own family! Some links are affiliated through a third party (usually those beginning with and I earn a percentage of the sales, so thank you in advance if you decide to make your purchase through them.…

Blast Theory: artists-in-residence at World Health Organization | Contagious Cities

Artists Matt Adams, Ju Row Farr and Nick Tandavanitj spent time at WHO’s Strategic Health Operations Centre, which monitors epidemics and pandemics across the world and coordinates international collaborative responses.

The work prompted by their residency reflects on contagion and cities, and focuses on moments of uncertainty in public health decision making and the 2003 SARS epidemic.

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Making Health Easier: Healthy Changes Start in Preschool

The video highlights the efforts of one educational organization, Los Angeles Universal Preschool (LAUP), to keep kids healthy at an early age. Childhood obesity now affects approximately one in six kids and disproportionately affects low-income and minority populations. LAUP teaches kids healthy habits and is incorporating small, healthy changes that can be made in any classroom—like teaching fun dances and providing nutritious snacks.

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Nutrition: Creating a Healthy Lifestyle | UCLA Health Ornish Lifestyle Medicine

Join UCLA registered dietitian Mary Galindo, MPH, RD, for a discussion about how to create a delicious plant-based nutrition plan.
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World Health Organization (WHO) surgical safety checklist

The WHO surgical safety checklist is an essential aide to patient safety. This video demonstrates how the checklist is used at Great Ormond Street Hospital.…

Problems Related To The Quality And Safety Of Food And Its Impact On Trade

According to the World Health Organization (WHO, 1998b), the frequency of cases of diseases caused by poorly preserved or contaminated food could be between 300 and 350 times higher than what the reports indicated so far. This higher frequency, directly linked to the most critical health problems that threaten the world population, has a considerable commercial impact, since globalization, the intensification of product exchanges and the displacement of people are responsible in no small measure for the spread and aggravation of diseases, the increase in the number of infectious outbreaks and the complexity of pathologies.

The changes in lifestyles, which are one of the consequences of the new world economic order, and the different practices of food, shopping, preparation and storage of food products are forcing the authorities to assume more stringent positions regarding control of the quality and safety of food. The more significant severity of the regulations and the increase in inspection actions indicate that the situation of food products, both in national and international markets, must be subject to sustained efforts to ensure that all countries have efficient systems of quality control and safety.

However, the constant presence in world markets of poor quality and contaminated products, and the consequent increase in rejections translate into severe damage to the economic development of the countries. Rejects not only affect an outcome or a set of products, but also necessary quantities of different types of products from countries where bad hygienic or management and conservation practices have been identified. Importers usually start from the assumption that any failure in the process of making a particular product harms others or creates risks in them. In some cases, rejection can be extended to products from an entire region in which waters or soils contaminated with agrochemicals are shared. Given that the production practices or the prevailing conditions in different zones can be very similar, the desire to reduce the costs of careful risk management translates into more significant difficulties in distinguishing safe from dangerous products. In any case, the inspection and surveillance costs at import customs offices in importing countries are considerably increased.

The solution does not lie in the closing of borders or the multiplication of surveillance systems, to make the entry of goods more selective, but in adopting corrective strategies that affect all phases of the production process. Such policies should be both flexible and applied according to the problems and resources of each country; not depend on the use of sophisticated technologies or require significant investments in equipment and training of operators.…