04 RULES FOR HEALTHY DIET

4/ How to promote healthy diets

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  • Diet evolves over time and is told by numerous social and profitable factors that interact in complex ways and shape individual eating actions. These factors include income, food prices (which affect the vacuity and affordability of healthy foods), individual preferences and beliefs, artistic traditions, and geographic and environmental aspects ( including climate change). Thus, the creation of a healthy food terrain- including food systems that support a varied, balanced and healthy diet-requires the involvement of multiple sectors and stakeholders, including governments and the public and private sectors.

Governments have a central part to play in creating a healthy food terrain that enables people to borrow and maintain healthy eating habits. Effective conduct by policymakers to produce a healthy food terrain include.

  • Creating consonance in public programs and investment plans- including trade, food, and agrarian programs-to promote healthy eating and cover public health by

– Adding impulses for directors and retailers to grow, use, and vend fresh fruits and vegetables;
-Reducing impulses for the food assiduity to continue or increase product of reused foods high in impregnated fat, trans fat, free sugars, and swab/ sodium;
-Encourage the reformulation of foods to reduce their content of impregnated fat, trans fat, free sugars and swab/ sodium, with the thing of barring industrially produced trans fats;
-Apply WHO recommendations regarding the marketing of food andnon-alcoholic potables to children;
-Set norms to promote healthy eating habits by icing the vacuity of healthy, nutritional, safe and affordable foods in preschools, seminaries, other public places and the plant;
-Examine nonsupervisory and voluntary instruments (e.g., marketing rules and nutrition labeling measures) as well as profitable impulses or disincentives (e.g., taxation and subventions) to promote healthy eating; and
-Encourage International, public, and original food service providers and feeding companies to ameliorate the nutritive quality of their food, insure the vacuity and affordability of healthy immolations, and review portion sizes and pricing.
-Promote consumer demand for healthy foods and refections by

– Raising consumer mindfulness of healthy eating;
– Developing Programs and academy programs that encourage children to borrow and maintain a healthy diet;
-Educating children, youth, and grown-ups about nutrition and healthy eating habits;
-Promote culinary chops, including among children, through seminaries;
-Supporting point-of- trade information, including nutrition labeling that ensures accurate, standardized and accessible information on the nutrient content of foods (in agreement with Codex Alimentarius Commission guidelines), with fresh frontal-of- package labeling to grease consumer understanding; and
-Give nutritive and salutary comforting in primary health care settings.
-Promote applicable feeding practices for babies and youthful children by

-Enforcing the International Code of Marketing of Breastmilk Backups and posterior applicable World Health Assembly judgments;
-Enforcing programs and practices to promote the protection of working maters; and
-Promote, cover and support breastfeeding in health services and in the community, including through the Baby-Friendly Hospital Initiative.

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