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This first publication of health promotion is from the 1974 Lalonde report from the Government of Canada, [10] which contained a health promotion strategy "aimed at informing, influencing and assisting both individuals and organizations so that they will accept more responsibility and be more active in matters affecting mental and physical health". [11]
Preventive healthcare strategies are described as taking place at the primal, [2] primary, [13] secondary, and tertiary prevention levels. Although advocated as preventive medicine in the early twentieth century by Sara Josephine Baker, [14] in the 1940s, Hugh R. Leavell and E. Gurney Clark coined the term primary prevention.
Workplace health promotion is the combined efforts of employers, employees, and society to improve the mental and physical health and well-being of people at work. [1] The term workplace health promotion denotes a comprehensive analysis and design of human and organizational work levels with the strategic aim of developing and improving health resources in an enterprise.
Office of Minority Health and Health Equity; Office of Noncommunicable Diseases, Injury and Environmental Health; National Center for Chronic Disease Prevention and Health Promotion; National Center for Environmental Health/Agency for Toxic Substances and Disease Registry; National Center for Injury Prevention and Control
Nutrition – study of the relationship of food and drink to health and disease, especially in determining an optimal diet. Medical nutrition therapy is done by dietitians and is prescribed for diabetes , cardiovascular diseases , weight and eating disorders , allergies, malnutrition , and neoplastic diseases.
Occupational health should aim at the promotion and maintenance of the highest degree of physical, mental and social well-being of workers in all occupations; the prevention amongst workers of departures from health caused by their working conditions; the protection of workers in their employment from risks resulting from factors adverse to ...
The maintenance and promotion of health is achieved through different combination of physical, mental, and social well-being—a combination sometimes referred to as the "health triangle." [ 18 ] The WHO's 1986 Ottawa Charter for Health Promotion further stated that health is not just a state, but also "a resource for everyday life, not the ...
Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.