Young people who use screens before sleeping have more sleep problems Young people (13-18 years) who use light-emitting screens daily in the hour before going to sleep have more sleep problems.
Biosafety and Biosecurity on the Global Health Security Agenda Since 2018, the Netherlands leads the way in the field of "Biosafety and Biosecurity" within the international Global Health Security Agenda (GHSA).
Global Infectious Disease Control hampered by the CBD Nagoya Protocol So far, none of the models used by international networks of biobanks to arrange the legal responsibility under the CBD-Nagoya protocol works efficiently.
Health and Well-being through Effective Blue-Green Space Design and Governance During World Water Week (August 26 – 31, 2018), the Dutch National Institute for Public Health and the Environment, RIVM, is facilitating a session on Health and Well-being through effective Blue-G
One Health European Joint Programme (EJP) Expert Meeting On the 4th and 5th of June 2018, an expert meeting was held at RIVM to redefine and prioritise the topics for One Health research and integrative activities in Europe.
People who eat meat do not carry more ESBL bacteria RIVM research reveals that people who eat meat regularly do not carry ESBLs more frequently than vegetarians.
PhD dissertation: Dutch Q fever epidemic in 'One Health' context Today Barbara Schimmer will be defending her PhD dissertation entitled The Q fever epidemic in the Netherlands in a One Health context, at Utrecht University.
Less meat and more tap water benefits health and the environment In the Netherlands, diets with a high environmental impact contain more meat and energy.
Dutch collaboration in One Health European Joint Programme (EJP) RIVM, Wageningen Bioveterinary Research (WBVR) and the Netherlands Centre for One Health (NCOH) are involved in a recently granted One Health European Joint Programme which will start in January 20
Less salt in certain foods, sugar contents remain unchanged The salt content in bread was on average 19 percent lower compared to 2011. In addition, certain types of sauces, soups, canned vegetables and pulses, and crisps had a lower salt content.