Intersectoral collaborations for the prevention and control of Vector Borne diseases: A scoping review

Objectives@#This scoping review aimed to support a landscape analysis to identify lessons learned about intersectoral collaborations (ISCs) by describing their existing models in the context of dengue, malaria and yellow fever.@*Methods@#A scoping review following the methodology of Joanna Briggs Institute was performed using the following inclusion criteria: studies involving humans; studies discussing intersectoral collaborations, malaria/dengue/yellow fever, and prevention or control at any level; and studies in countries endemic for the aforementioned diseases. Studies were screened using Covidence, while data were extracted using NVivo.@*Results@#Of the 7,535 records retrieved, 69 were included in the qualitative analysis. Most ISCs were initiated by multilateral organizations and ministries of health, and none by communities. Strategies included advocacy, health education, research, public health measures, resource mobilization, service delivery and training; mostly employed on a community level. Monitoring and evaluation were mostly formative, ongoing, and participatory. Gaps included administrative and policy barriers, resource shortages, and inadequate research and training.@*Conclusions@#Multiple models of ISC exist in the literature. There is a need to develop a comprehensive framework for an effective and sustainable multisectoral approach for the prevention and control of VBDs ensuring adequate resources, active stakeholders, and strategies that span the entire socio-ecological spectrum.

Effects of rice varieties on weight, blood glucose and triglyceride levels in sprague dawley rats

@#<p style="text-align: justify;"><strong>BACKGROUND:</strong> Rice is the staple food in the Philippines and the major carbohydrate source that greatly affects the weight, blood glucose and triglyceride levels of the population.</p><p style="text-align: justify;"><strong>OBJECTIVE:</strong> The objective of the researchers was to determine the effects of white, brown and red rice varieties on weight, blood glucose and triglyceride levels in rats.</p><p style="text-align: justify;"><strong>METHODS:</strong> Sprague Dawley rats were fed with diets of cooked rice of different rice variety; white, brown and red. Weight was measured using a digital laboratory weighing scale. Blood glucose and triglyceride levels were measured by glucometer (OneTouch®) and Humalyzer Primus®, respectively.</p><p style="text-align: justify;"><strong>RESULTS:</strong> Rats fed with white rice had the greatest increase in weight and blood glucose levels, and red rice had the least increase. For the postprandial blood glucose test, all three rice groups reached their peak blood glucose level at 30 minutes, with white rice having the greatest value, followed by brown rice, and lastly, red rice. Rats fed with red rice had the greatest decrease in triglyceride level.</p><p style="text-align: justify;"><strong>CONCLUSION:</strong> In this study, consumption of white rice contributes to weight gain, blood glucose level increase and minimal triglyceride level change compared to brown and red rice.</p>