News

We're delighted to announce this year's winner of the RCPCH Global Programme Development Grant. Korle Bu Teaching Hospital (KBTH)'s one-year programme is identifying gaps in the quality of post-discharge care and how to make improvements and scale up, despite limited resources.

We respond to the publication of A&E waiting times by the NHS. Less than three-quarters of patients attending A&E departments in England during October were seen within the four hour target period.

With the UK general election on the horizon, we have an opportunity to make our case, explains Russell, for urgent action on the challenges facing both our workforce and the children and young people we support.

Next year’s RCPCH Conference will play host to a diverse line-up of prominent speakers who will take to the main stage over the three-day event.

Our work on prevention is a vital part of our advocacy with policy makers and politicians. In this article Max Davie writes about our response to the green paper on prevention, and why focusing on the early years is so important for children and young people.

Today the Welsh Government published its long term strategy to prevent and reduce obesity. Our Officer for Wales responds.

The Chief Medical Officer, Professor Dame Sally Davies, has today released an independent report entitled "Time to Change Childhood Obesity". RCPCH President, Professor Russell Viner, responds.

The Scottish Health Survey (SHeS) provides a detailed picture of the health of the Scottish population in private households and is designed to make a major contribution to the monitoring of health in Scotland. RCPCH Officer for Scotland, Professor Steve Turner, responds.

Returning to work after a relaxing summer holiday, Simon muses on what's been happening at the College - from our calls to preventing ill health to safeguarding support, and considers how he can play his part in the upcoming careers campaign.

We have responded to the publication by Public Health England (PHE) of its second year report on progress by the food industry to reduce sugar in ‘everyday’ foods.