Global Health Policies.

The document outlines policies and strategies for global public health and nutrition. It recommends eating a variety of foods including plenty of fruits and vegetables, whole grains, nuts and healthy fats while limiting sugar, salt, saturated fat and alcohol intake. Specific targets are set to increase healthy eating habits and weight management. Key issues addressed include being overweight, malnutrition and micronutrient deficiencies. Strategies promote nutrition education, fortification of staple foods, management of acute malnutrition, food safety, surveillance and building human resource capacity in public nutrition.

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Zainab Maqbool

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Global Health Policies.

Uploaded by

Zainab Maqbool

We take content rights seriously. If you suspect this is your content, claim it here.

Available Formats

Download as DOCX, PDF, TXT or read online on Scribd

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Policies of global public health and nutrition

 Eat a variety of foods to ensure adequate intake of nutrients.

 Eat plenty of fruits and vegetables. At least 400 g (i.e. five portions) of
fruit and vegetables per day.
 Consume whole grains, nuts and healthy fats rich in unsaturated fatty
acids.
 Reduce the intake of saturated fats. To prevent unhealthy weight gain in
the adult population, saturated fats should be reduced to less than 10% of
total energy intake.
 Limit sugar intake. Free sugars intake should be reduced to less than 10%
or to less than 5% of total energy for additional health benefits. This
would be equivalent to 50 g or 25 g of free sugars per day, respectively.
 Cut back on salt. Less than 5 g of salt (equivalent to one teaspoon) per
day.
 Drink water regularly. Good hydration is crucial for an optimal health.
 Consumption of alcohol. There is no safe level of alcohol consumption;
therefore, alcohol is not a part of a healthy diet.
 Increase the proportion of adults who are at a healthy weight.
 Reduce the proportion of adults who are obese.
 Reduce the proportion of children and adolescence who are obese or
overweight.
 Reduce the growth retardation among low income children under age 5
years.
 Increase the proportion of person age 2 years and older who consume at-
least 2 daily serving of fruit.
 Increase the proportion f person age 2 years and older who consume at-
least 3 daily serving of vegetables.
 Increase the proportion f person age 2 years and older who consume at
least 6 daily serving of grains.
 Increase the proportion f person age 2 years and older who consume at
least less than 10% of calories from saturated fats.
 Increase the proportion f person age 2 years and older who consume at
least less than 30% of calories from fats.
 Increase the proportion f person age 2 years and older who consume at
least 2400 mg of sodium.
Issues

 Food shortage
 Food law
 being overweight or obese
 tooth decay
 high blood pressure
 high cholesterol
 heart disease and stroke
 type-2 diabetes
 osteoporosis
 some cancers
 depression
 eating disorders.
Strategies
Strategies for Nutrition Promotion at National, Provincial and Community
levels
Objective 1: To increase the awareness about nutrition amongst the general
population, and provide caregivers with the knowledge, skills and support that
are required to adopt healthy nutrition practices, using food-based approaches
Strategy 1.1: Advocacy and sensitisation on the importance of promoting
healthy nutrition
Strategy 1.2: Harmonised Nutrition Promotion across sectors
Strategy 1.3: Strengthening of community-based nutrition promotion activities
Strategy 1.4: Nutrition promotion through schools and literacy courses
Strategy 1.5: Linkages to food security interventions
2. Strategies for Infant and Young Child Feeding
Objective2: To increase the percentage of child caregivers adopting appropriate
infant and young child feeding practices.
Strategy 2.1: Advocacy, regulations, guidelines.
Strategy 2.2: Behaviour change through awareness raising, counselling and
community Support
Strategy 2.3: Infant and Young Child Feeding in health facilities.
3. Strategies to address Micronutrient Deficiency Disorders
Objective 3: To reduce the prevalence of major micronutrient deficiency
disorders, in particular iron, folic acid, iodine, vitamin A, and zinc, throughout
the country, and prevent possible outbreaks of vitamin C deficiency.
Strategy 3.1: Public education on micronutrients
Strategy 3.2: Universal Salt Iodization
Strategy 3.3: Flour Fortification
Strategy 3.4: Ghee and Cooking Oil Fortification
Strategy 3.5: Fortification of complementary foods
Strategy 3.6: Micronutrient Supplementation
4. Strategies for Adequate Management of Severe Acute Malnutrition
Objective 4: To reduce mortality from severe acute malnutrition through
strengthened case management and increased access to quality therapeutic
feeding and care at health facility and
community levels.
Strategy 4.1: Improved Community Mobilization and Screening of Acute
Malnutrition at Health Facility and Community Levels.
Strategy 4.2: strengthen network of Therapeutic Feeding Units for complicated
cases
Strategy 4.3: Out-patient treatment of SAM for non-complicated cases
5. Strategies for Food Safety and Quality Control
Objective 5: To ensure that all commercial and home-produced foods are safe
for Consumption.
Strategy 5.1: Food safety education for consumers, food processors, retailers
and traders
Strategy 5.2: Establishment and strengthening of a food quality control system
6. Strategies for Nutrition surveillance, Monitoring and Evaluation
Objective 6: To monitor changes in the nutritional situation in Afghanistan and
evaluate theimpact of nutrition strategies and programs, in order to inform
development planning and emergency responses.
Strategy 6.1: Strengthen nutrition surveillance
Strategy 6.2: Evidence-based action and Monitoring and Evaluation
7. Strategies for Adequate prevention and response to moderate acute
malnutrition and/ or chronic malnutrition
Objective 7: To ensure that responses to treat or to prevent moderate acute
and/or chronic malnutrition are timely and appropriate, and that increases in
global acute malnutrition rates are effectively managed.
Strategy 7.1: Appropriate Assessments, Design and Implementation of Timely
and Relevant Interventions
Strategy 7.2: Appropriate use of food assistance
Strategy 7.3: Management and prevention of Global Acute Malnutrition and
Chronic Malnutrition.
8. Strategies for Human resource capacity development on Public Nutrition
Strategy 8.1: Integrate public nutrition in pre-service and in-service training
Strategy 8.2: Support to the Public Nutrition Department