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Health & Hygiene Promotion - Best Practices and Lessons Learned

by Irfan Toni Herlambang last modified Jan 10, 2013 08:49 AM
Contributors: USAID - Environmental Services Program

The purpose of the “Health and Hygiene Best Practices and Lessons Learned” publication is to reflect on the design and implementation of the Health and Hygiene (H&H) Communication Strategy of the USAID-funded Environmental Services Program (ESP) and to share “what worked” with the Government of Indonesia and the larger community working on water. This publication aims to reach local government offi cials at the district and sub-district levels, managers of water and sanitation initiatives, grassroots organizations such as NGOs, Posyandu (integrated health service post) cadres, health and education offi cials, and those interested in hygiene improvement programs. This document is also intended for the donor community and cooperating agencies who can refer to this body of accumulated knowledge when designing programs that aim to achieve sustainable hygiene improvement with increased potential for scaling-up. The 22 Best Practices and Lessons Learned presented in this publication are the result of a collective process involving reflection, analysis, and understanding of the H&H Communication Strategy and its effectiveness during field implementation. This document presents the results of a collaborative eff ort among Local Government authorities, health and education officers, school teachers, community leaders, and ESP program staff , all of whom were instrumental to program success. A series of meetings, revisions of communication materials and project documents, and interviews with fi eld partners, have all contributed to the identifi cation of key Best Practices and Lessons Learned.

Author(s): USAID - Environmental Services Program

Location: Indonesia

Download File from Portal: BestPractices-HH-EN.pdf — PDF document, 2,967 kB (3,038,807 bytes)

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Date Created: Friday, April 3, 2015 7:18 PM

Date Modified: Monday, April 20, 2015 2:21 PM

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