Health
Commercial Determinants of Health: Measuring What Matters To Inform Action
The World Health Organization is inviting you to the second webinar of the Commercial Determinants of Health. This second webinar will present the challenges and the state-of-the-art empirical science of CDoH, focussing on how health communities, governments and business can approach measurement in CDoH. It will also present approaches reorient financial indicators towards health, wellbeing, and equity.
Agenda
Welcome and introductions:
- Etienne Krug, Director, Social Determinants, WHO
- Stephen MacFeely, Director of Data and Analytics, WHO
Keynote presentation:
- Kelley Lee, Professor of Public Health, Simon Fraser University, Canada
Roundtable:
- Monika Arora, Professor; Director Health Promotion Division, Public Health Foundation of India; President-elect NCD Alliance
- Tonatiuh Barrientos (Gutierrez), Senior Researcher, National Institute of Public Health, Mexico
- Neena Prasad, Director, Bloomberg Philanthropies Obesity Prevention Programme
- Meg Jones-Monteiro, Program Director, Health Equity, Interfaith Center on Corporate Responsibility
- Theo Vos, Professor, Institute for Health Metrics and Evaluation (IHME)
Webinar Chair and Moderator:
- Rob Moodie, Professor, Melbourne School of Population and Global Health
Conclusions and close
- Monika Kosinska, Head, Economic and Commercial Determinants, WHO
Why
One of the key priorities identified for WHO is the need to raise awareness and understanding of the commercial determinants of health, their impact, and effective action for policymakers to address them. Therefore, WHO has launched a series of webinars for a diverse audience that will explore the evidence base for commercial determinants of health, how they manifest in practice, and potential actions at different levels and by different actors.
Participants
WHO encourages the participation of a diverse global audience including public-interest civil society organizations, academic experts and students, donors and philanthropic partners, policymakers at a national and local level, WHO staff across levels, regions and programmes and UN agencies.
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Ramen is a popular Japanese dish that consists of Chinese-style wheat noodles served in a flavorful broth, typically topped with various ingredients such as sliced pork, green onions, seaweed, eggs, and bamboo shoots. It has become a beloved and iconic part of Japanese cuisine.
Ramen originated in China and was introduced to Japan in the late 19th century. Over time, it underwent significant modifications and adaptations to suit Japanese tastes, leading to the development of various regional styles and flavors. Today, ramen is enjoyed throughout Japan and has gained international popularity as well.
Each region in Japan has its own distinct style of ramen, characterized by differences in the broth, noodles, and toppings. Some of the most well-known ramen styles include:
1. Tokyo Ramen (Shoyu Ramen): This style features a soy sauce-based broth that is typically clear and light. The noodles are thin and firm, and the toppings may include chashu (sliced pork), menma (fermented bamboo shoots), and nori (seaweed).
2. Sapporo Ramen (Miso Ramen): Originating from the northern city of Sapporo, this style features a rich and hearty miso-based broth. The noodles are usually thick and curly, and the toppings often include butter, corn, and bean sprouts.
3. Hakata Ramen (Tonkotsu Ramen): Hailing from the southern city of Fukuoka, Hakata Ramen is known for its creamy and milky tonkotsu (pork bone) broth. The noodles are thin and firm, and the toppings commonly include sliced pork belly, green onions, and pickled ginger.
4. Kitakata Ramen: This style comes from the city of Kitakata and is characterized by its soy sauce-based broth that has a slightly sweet and salty flavor. The noodles are thick, flat, and curly, and the toppings often include chashu, menma, and green onions.
These are just a few examples, and there are many more regional variations of ramen across Japan. Ramen shops, known as ramen-ya, can be found throughout the country, ranging from small local establishments to large chains. People often line up to enjoy a steaming bowl of ramen, especially during colder months.
Ramen has also gained global popularity, and you can find ramen restaurants in many major cities around the world. It has become a culinary symbol of Japanese cuisine, loved for its comforting and delicious flavors.
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Odyssey has been the lead content writer and content marketer. He has vast experience in the field of writing. His SEO strategies help businesses to gain maximum traffic and success.
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