WHO Guidelines On Nutrition.............
- 1. WHO Guidelines On Nutrition Guided By – Dr. P. P. Nerkar HOD of RA Department R. C. Patel Institute of Pharmaceutical Education & Research, Shirpur. (An Autonomous Institute) Presented By- Shivprasad N. Yewale First Year M. Pharm ( Regulatory Affairs) MRA15
- 2. Table of content 1. Overview 2. Key facts 3. Healthy diet for adults 4. Healthy diet for infants and young children 5. Practical advice on maintaining a healthy diet 6. How to promote healthy diet 7. WHO response 8. References
- 3. History of WHO. The World Health Organization (WHO) was established on April 7, 1948, as a specialized agency of the United Nations, with its headquarters in Geneva, Switzerland. It was created in response to the need for an international body to address global health issues and coordinate efforts to improve health worldwide, following the devastation of World War II. Here's a detailed overview of WHO's history: 1.Foundation (1948): WHO was founded with the adoption of its constitution by the International Health Conference held in New York. Its constitution came into force on April 7, 1948, which is now celebrated as World Health Day. 2. Early Years (1948-1960s): In its early years, WHO focused on combating infectious diseases such as malaria, tuberculosis, and smallpox. It played a crucial role in the global eradication of smallpox in 1980. 3. Expansion and Evolution (1970s-1990s): During this period, WHO expanded its scope to include a broader range of health issues, including non-communicable diseases, mental health, and environmental health. It also played a key role in the development of the International Health Regulations (IHR), which provide a legal framework for the prevention and control of international disease outbreaks.
- 4. History of WHO. 4. Global Health Initiatives (2000s): In the early 2000s, WHO launched several global health initiatives, including the Roll Back Malaria Partnership, the Stop TB Partnership, and the Global Polio Eradication Initiative. It also established the Framework Convention on Tobacco Control to combat the tobacco epidemic. 5. Pandemics and Emergencies (2000s-2020s): WHO has responded to numerous public health emergencies, including the SARS outbreak in 2003, the H1N1 influenza pandemic in 2009, the Ebola outbreak in West Africa in 2014-2016, and the Zika virus outbreak in 2015-2016. The organization has been criticized for its handling of some of these emergencies but has also been praised for its efforts in coordinating global responses. 6. Recent Developments (2020s): In recent years, WHO has continued to address emerging health threats, such as the COVID- 19 pandemic, while also focusing on broader health issues such as universal health coverage and the Sustainable Development Goals.
- 5. Overview Consuming a healthy diet throughout a person’s life helps prevent malnutrition in all its forms as well as a range of diet-related noncommunicable diseases and conditions. But the increased consumption of processed food, rapid urbanization and changing lifestyles have led to a shift in dietary patterns. People are now consuming more foods high in energy, fats and free sugars or salt/sodium, and many do not eat enough fibre-rich fruits, vegetables and whole grains.
- 6. Key Facts A healthy diet helps protect against malnutrition and diet-related noncommunicable diseases such as diabetes, heart disease, stroke and cancer. Adopt healthy dietary practices: •Balance calories in with calories out •Limit fat intake •Shift from saturated to unsaturated fats •Eliminate industrially-produced trans fats •Limit sugars and salt intake
- 7. Eat fruits, vegetables, legumes (e.g. lentils, beans), nuts and whole grains (e.g. unprocessed maize, millet, oats, wheat, brown rice) every day. The recommended daily intake for an adult includes: 2 cups of fruit (4 servings), 2.5 cups of vegetables (5 servings), 180 g of grains, and 160 g of meat and beans. Red meat can be eaten 1−2 times per week, and poultry 2−3 times per week. Eat at least 5 portions of fruit and vegetables a day (at least 400 g) (2). Potatoes, sweet potatoes, cassava and other starchy roots are not classified as fruit or vegetables Limit total energy intake from free sugars to around 12 level teaspoons (which is equivalent to 50 g), but ideally less than 5% of total energy intake for additional health benefits (5). Most free sugars are added to foods or drinks by the manufacturer, cook or consumer, and can also be found in sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates
- 8. Practical advice on maintaining a healthy diet Fruits and vegetables Eating at least 400 g, or 5 portions, of fruits and vegetables per day reduces the risk of noncommunicable diseases (2), and helps ensure an adequate daily intake of dietary fibre. To improve your fruit and vegetable consumption you can: •Always include vegetables in your meals •Eat fresh fruits and raw vegetables as snacks •Eat fresh fruits and vegetables in season •Eat a variety of choices of fruits and vegetables.
- 9. Fats Reducing the amount of total fat intake to less than 30% of total energy intake helps prevent unhealthy weight gain in the adult population (1,2,3). Also, the risk of developing noncommunicable diseases is lowered by reducing saturated fats to less than 10% of total energy intake, and total trans fats to less than 1% of total energy intake, and replacing both with unsaturated fats • changing how you cook – remove the fatty part of meat; use vegetable oil (not animal oil); and boil, steam or bake rather than fry • avoiding processed foods containing trans fats • limiting the consumption of foods containing high amounts of saturated fats (e.g. cheese, ice cream, fatty meat
- 10. How to promote healthy diet Diet evolves over time, being influenced by many factors and complex interactions. Income, food prices (which will affect the availability and affordability of healthy foods), individual preferences and beliefs, cultural traditions, as well as geographical, environmental, social and economic factors all interact in a complex manner to shape individual dietary patterns. Therefore, promoting a healthy food environment, which promotes a diversified, balanced and healthy diet, requires involvement across multiple sectors and stakeholders, including government and the private sector, while safeguarding public health against vested interests. Governments have a central role in creating a healthy food environment that enables people to adopt and maintain healthy dietary practices
- 11. Creating coherence in national policies and investment plans including trade, food and agricultural policies to promote a healthy diet and protect public health: • increase incentives for producers to grow and retailers to use and sell fresh fruits and vegetables • reduce incentives for the food industry to continue or increase production of processed foods with industrially produced trans fats, saturated fats and free sugars • encourage reformulation of food products to reduce the contents of salt, fats (i.e. saturated fats and trans fats) and free sugars Encouraging consumer demand for healthy foods and meals: • promote consumer awareness of a healthy diet • develop school policies, standards and programmes that encourage children to adopt and maintain a healthy diet • educate children, adolescents and adults about nutrition and healthy dietary practices • encourage culinary skills, including in schools
- 12. Promoting appropriate infant and young child feeding practices: • implement the International Code of Marketing of Breast-milk Substitutes and subsequent relevant World Health Assembly resolutions, as well as WHO's guidance on ending the inappropriate promotion of foods for infants and young children • implement policies and practices to promote protection of working mothers • promote, protect and support breastfeeding in health services and the community, including thr
- 13. WHO Response The WHO Global Strategy on Diet, Physical Activity and Health (12) was adopted in 2004 by the World Health Assembly (WHA). It called on governments, WHO, international partners, the private sector and civil society to take action at global, regional and local levels to support healthy diet and physical activity. In 2010, the WHA endorsed a set of recommendations on the marketing of foods and non-alcoholic beverages to children (13). These recommendations guide countries in designing new policies and improving existing ones to reduce the impact on children of the marketing of unhealthy food. WHO is also helping to develop a nutrient profile model that countries can use as a tool to implement the marketing recommendations
- 14. In 2012, the WHA adopted a Comprehensive Implementation Plan on Maternal, Infant and Young Child Nutrition and 6 global nutrition targets to be achieved by 2025, including the reduction of stunting, wasting and overweight in children, the improvement of breastfeeding and the reduction of anaemia and low birth weight (7). In 2013, the WHA agreed 9 global voluntary targets for the prevention and control of noncommunicable diseases, which include a halt to the rise in diabetes and obesity and a 30% relative reduction in the intake of salt by 2025. The Global Action Plan for the Prevention and Control of Noncommunicable Diseases 2013−2020 (8) provides guidance and policy options for Member States, WHO and other UN agencies to achieve the targets
- 15. With many countries now seeing a rapid rise in obesity among children, in may 2014 who set up the commission on ending childhood obesity. The commission has finalized a report specifying which approaches and actions are likely to be most effective in different contexts around the world. In november 2014, who organized, jointly with the food and agriculture organization of the united nations (fao), the second international conference on nutrition (icn2). Icn2 adopted the rome declaration on nutrition (14) and the framework for action (15), which recommends a set of policy options and strategies to promote diversified, safe and healthy diet at all stages of life. Who is helping countries to implement the commitments made at icn2 and the decade of action on nutrition (2016−2025) which was subsequently declared by the united nations general assembly in April 2016.
- 16. REFERENCES 1. Hooper L, Abdelhamid A, Moore HJ, Douthwaite W, Skeaff CM, Summerbell CD. Effect of reducing total fat intake on body weight: systematic review and meta-analysis of randomised controlled trials and cohort studies. BMJ. 2012; 345: e7666. 2. Diet, nutrition and the prevention of chronic diseases: report of a Joint WHO/FAO Expert Consultation. WHO Technical Report Series, No. 916. Geneva: World Health Organization; 2003. 3. Fats and fatty acids in human nutrition: report of an expert consultation. FAO Food and Nutrition Paper 91. Rome: Food and Agriculture Organization of the United Nations; 2010. 4. Nishida C, Uauy R. WHO scientific update on health consequences of trans fatty acids: introduction. Eur J Clin Nutr. 2009; 63 Suppl 2:S1–4. 5. Guideline: Sugars intake for adults and children. Geneva: World Health Organization; 2015. 6. Guideline: Sodium intake for adults and children. Geneva: World Health Organization; 2012.
- 17. Thank You