Grassroots innovation practices for social transformation of the health and well‐being in a self‐built settlement in Medellín‐Colombia

Abstract Background WHO pointed out urbanization as one of the main troubles and defiances for public health in the 21st century because of the increasing urban health inequalities. The United Nations SDGs 11 promotes local strategies to create environments that expand the resources of a healthier, sustainable, livable for life. Basically, grassroots innovation practices (GIP) are shown as boosters and leading figures of urban social transformation in Slums. On average, 20% in Medellin live in Slums with poverty conditions extremely high. Methods In 2018, a qualitative case study focused on urban health and salutogenesis was carried out using an interpretative scope by communitarian narrative explanation building analysis. 32 participants, inhabitants and founders of the Slum, mainly adults, were involved in semi-structured Interviews, Photovoice and Mapping of Community Assets. All ethical aspects were conceived to respect the voices on the struggles for being renowned as part of the city. Results El Faro built on a settlement space by its residents through a process which they have called 'dignity and resistance' has transform as a consequence of a set of drivers of four GIP developed around the community. Among them, water management, creation of public space and artistic training. GIP have mobilized community health assets, allowing the development of an important sense of community coherence (SoC-C), with which the community faces their situation of poverty, modifying the conditions that reproduce it and setting up coherent experiences. Conclusions GIP are configured as an alternative response to local needs and structural limitations and confrontations. SOC-C has contributed to generate health and well-being, through a process of empowerment that promotes a critical, reflective and proactive citizenship in front of its environment. New research based on salutogenesis is needed as a spotlight institutional governance strategy to bottom up housing public policies. Key messages SOC-C generates mobilization of own community health assets to face the local situation of poverty in a bottom up process; alluring meaningful processes and raising social cohesion experiences. Social and urban transformation from the community are possible and attributable to a result of grassroots innovation practices.

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Dealing with economic and demographic challenges: Workplace innovation practices as a timely and effective response to older workers' needs

European Journal of Workplace Innovation ◽

10.46364/ejwi.v2i1.352 ◽

2016 ◽

Vol 2 (1) ◽

Author(s):

Dimitra Gkiontsi ◽

Maria Karanika-Murray

Keyword(s):

Work Engagement ◽

Older Workers ◽

Well Being ◽

Work Organisation ◽

Effective Response ◽

Workplace Innovation ◽

Workplace Practices ◽

Innovation Practices ◽

The Impact ◽

Health And Well Being

Abstract There is substantial evidence that workplace practices can support employee health and well-being. In the present paper we explore the role of a specific type of practices, workplace innovation (WI) practices, for older workers’ health and well-being. We start by arguing for a more comprehensive and less fragmented approach to workplace practices and for practices that can create the conditions to support both quality of working life and organisational performance. We then suggest that WI practices offer such an approach and present the evidence that links the effects of four types of WI practices (work organisation, structure and systems, learning and reflection, and workplace partnership) to a range of health and well-being outcomes (health, well-being, work engagement, performance, and decisions to delay retirement). Even though there is currently no direct empirical evidence that links WI practices to the health and well-being of older workers, the available research offers indirect support for a number of propositions for research and practice. These propositions can help and contribute to the development of a fruitful line of research on the impact of WI on older workers’ health and well-being. Keywords: Older workers, workplace innovation practices, human resource management, health, well-being, work engagement, performance, retirement

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Medical Entomology: With Special Reference to the Health and Well Being of Man and Animals

Gastroenterology ◽

10.1016/s0016-5085(51)80149-5 ◽

1951 ◽

Vol 18 (4) ◽

pp. 641

Keyword(s):

Special Reference ◽

Well Being ◽

Medical Entomology ◽

Health And Well Being

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Diet Quality, a Term Subject to Change over Time

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000104 ◽

2012 ◽

Vol 82 (3) ◽

pp. 144-147 ◽

Cited By ~ 5

Author(s):

Ibrahim Elmadfa ◽

Alexa L. Meyer

Keyword(s):

Diet Quality ◽

Functional Foods ◽

Disease Risk ◽

Well Being ◽

Industrialized Countries ◽

Quality Factors ◽

Long Time ◽

Quality Diet ◽

Important Quality ◽

Health And Well Being

A high-quality diet is one of the foundations of health and well-being. For a long time in human history, diet was chiefly a source of energy and macronutrients meant to still hunger and give the strength for work and activities that were in general much harder than nowadays. Only few persons could afford to emphasize enjoyment. In the assessment of quality, organoleptic properties were major criteria to detect spoilage and oxidative deterioration of food. Today, food hygiene is a quality aspect that is often taken for granted by consumers, despite its lack being at the origin of most food-borne diseases. The discovery of micronutrients entailed fundamental changes of the concept of diet quality. However, non-essential food components with additional health functions were still barely known or not considered important until recently. With the high burden of obesity and its associated diseases on the rise, affluent, industrialized countries have developed an increased interest in these substances, which has led to the development of functional foods to optimize special body functions, reduce disease risk, or even contribute to therapeutic approaches. Indeed, nowadays, high contents of energy, fat, and sugar are factors associated with a lower quality of food, and products with reduced amounts of these components are valued by many consumers. At the same time, enjoyment and convenience are important quality factors, presenting food manufacturers with the dilemma of reconciling low fat content and applicability with good taste and appealing appearance. Functional foods offer an approach to address this challenge. Deeper insights into nutrient-gene interactions may enable personalized nutrition adapted to the special needs of individuals. However, so far, a varied healthy diet remains the best basis for health and well-being.

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