Nutrition for Healthy Living PDF

Nutrition for Healthy Living PDF Details
PDF Name	Nutrition for Healthy Living PDF
No. of Pages	47
PDF Size	0.12 MB
Language	English
Category	English
Source	gnb.ca
Download Link	Available ✔
Downloads	17

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Nutrition for Healthy Living

Dear readers, here we are providing a Nutrition for Healthy Living PDF to all of you. As you know Nutrition is very important for Healthy Living and one should keep his body fit and fine by using Nutrition. WHO and the Member States have agreed to reduce the global population’s intake of salt by 30% by 2025; they have also agreed to halt the rise in diabetes and obesity in adults and adolescents as well as in childhood overweight by 2025 (9, 10).

It can be hard to change your eating habits. It helps to focus on small changes. Making changes to your diet may also be beneficial if you have diseases that can be worsened by the things you eat or drink. Symptoms from conditions such as kidney disease, lactose intolerance, and celiac disease can all benefit from changes in diet. Below are suggestions to improve your health. Be sure to stay in touch with your doctor so he or she knows how you are doing.

Nutrition for Healthy Living PDF – How to promote healthy diets

Diet evolves over time, being influenced by many social and economic factors that interact in a complex manner to shape individual dietary patterns. These factors include income, food prices (which will affect the availability and affordability of healthy foods), individual preferences and beliefs, cultural traditions, and geographical and environmental aspects (including climate change). Therefore, promoting a healthy food environment – including food systems that promote a diversified, balanced, and healthy diet – requires the involvement of multiple sectors and stakeholders, including the government, and the public and private sectors.

Governments have a central role in creating a healthy food environment that enables people to adopt and maintain healthy dietary practices. Effective actions by policy-makers to create a healthy food environment include the following:

Creating coherence in national policies and investment plans – including trade, food, and agricultural policies – to promote a healthy diet and protect public health through:

• increasing incentives for producers and retailers to grow, use, and sell fresh fruit and vegetables;
• reducing incentives for the food industry to continue or increase production of processed foods containing high levels of saturated fats, trans-fats, free sugars, and salt/sodium;
• encouraging reformulation of food products to reduce the contents of saturated fats, trans-fats, free sugars and salt/sodium, with the goal of eliminating industrially-produced trans-fats;
• implementing the WHO recommendations on the marketing of foods and non-alcoholic beverages to children;
• establishing standards to foster healthy dietary practices through ensuring the availability of healthy, nutritious, safe and affordable foods in pre-schools, schools, other public institutions and the workplace;
• exploring regulatory and voluntary instruments (e.g. marketing regulations and nutrition labelling policies), and economic incentives or disincentives (e.g. taxation and subsidies) to promote a healthy diet; and
• encouraging transnational, national and local food services and catering outlets to improve the nutritional quality of their foods – ensuring the availability and affordability of healthy choices – and review portion sizes and pricing.

Encouraging consumer demand for healthy foods and meals through:

• promoting consumer awareness of a healthy diet;
• developing school policies and programs that encourage children to adopt and maintain a healthy diet;
• educating children, adolescents, and adults about nutrition and healthy dietary practices;
• encouraging culinary skills, including in children through schools;
• supporting point-of-sale information, including through nutrition labeling that ensures accurate, standardized, and comprehensible information on nutrient contents in foods (in line with the Codex Alimentarius Commission guidelines), with the addition of front-of-pack labeling to facilitate consumer understanding; and
• providing nutrition and dietary counseling at primary healthcare facilities.
• Promoting appropriate infant and young child feeding practices through:
• implementing the International Code of Marketing of Breast-milk Substitutes and subsequent relevant World Health Assembly resolutions;
• implementing policies and practices to promote the protection of working mothers; and
• promoting, protecting, and supporting breastfeeding in health services and the community, including through the Baby-friendly Hospital Initiative.

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