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Food Planet Health. EAT

EAT Lancet Commission (2019) CC

Healthy Diets From Sustainable Food Systems. Summary Report of the EAT Lancet Commission This report was prepared by EAT and is an adapted summary of the Commission Food in The Anthropocene: the EAT-Lancet Commission on Healthy Diets From Sustainable Food Systems. To access the EAT–Lancet Comm... more

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The Power of Cities: Tackling Noncommunicable Diseases and Road Traffic Injuries

World Health Organization WHO (2019) C_WHO

The report is geared towards mayors, local government officials and city policy planners.It highlights key areas where city leaders can tackle the drivers of NCDs, including tobacco use, air pollution, poor diets and lack of exercise, and improve road safety. From anti-tobacco actions in Beijing a... more

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A practice guide to effective population-based food policy actions to promote healthy diets

World Health Organization (WHO), Regional Office for South-East Asia (2017) C_WHO

This publication provides directions for a logical, evidence informed approach to selecting, developing, implementing and monitoring population-based interventions within the context of the double-burden of malnutrition in South-East Asia. The focus of this guide is on processed or ultra-processed p... more

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Five keys to growing safer fruits and vegetables: promoting health by decreasing microbial contamination

World Health Organization WHO (2012) C_WHO

The importance of fruits and vegetables in nutritious and healthy diets is well recognized, and in recent years consumers have been encouraged to eat more of these products. For many countries, particularly developing countries, these products have become a valuable commodity. At the same time, food... more

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Влияние пандемии COVID-19 на планирование семьи и борьбу с гендерным насилием, калечащими операциями на женских половых органах и детскими браками

UNFPA, with contributions from Avenir Health, Johns Hopkins University (USA) and Victoria University (Australia) UNFPA (2020) C1

Фонд ООН в области народонаселения (ЮНФПА) стремится достичь трех изменяющих мир результатов к 2030 году - крайнему сроку достижения Целей в Области Устойчивого Раз... more

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Guidance on mainstreaming biodiversity for nutrition and health

World Health Organization WHO (2020) C_WHO

This report aims to support countries in the necessary transition toward healthier, more sustainable diets by integrating biodiversity in food-based interventions to support nutrition and health. It is intended to help guide decision-makers in the health, nutrition and other sectors, to: Consider... more

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Fact sheet on the SDGs: Nutrition, overweight and obesity

World Health Organisation (WHO) (2021) C_WHO

Unhealthy diets and excess body weight are leading risk factors for death and disability in the WHO European Region. Addressing malnutrition in all its forms is essential to ensure health and well-being for all and, consequently, sustainable development. It requires coherent and innovative actions c... more

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Influencing food environments for healthy diets

Food and Agriculture Organization of the United Nations FAO (2016) C2

Food environments are usually defined as the settings with all the different types of food made available and accessible to people as they go about their daily lives. That is, the range of food in supermarkets, small retail outlets, wet markets, street food stalls, coffee shops, tea houses, s...chool canteens, restaurants, and all the other venues where people buy and eat food. These environments differ enormously depending on the context. They can be extensive and diverse, with a seemingly endless array of options and price ranges, or they can be sparse, with very few options on offer. Because they determine what food consumers can access at a given moment in time, at what price, and with what degree of convenience, food environments both constrain and prompt the consumer’s choice.Food environments are influenced by the food systems which supply them, and vice versa. Food systems encompass the entire range of activities, people and institutions involved in the production, processing, marketing, consumption and disposal of food (FAO, 2013). They include but are not limited to food supply chains. Making food systems nutrition-sensitive can contribute to addressing all forms of malnutrition, as food systems determine whether the food needed for good nutrition are available, affordable, acceptable and of adequate quantity and quality. How closely food systems and food environments are interrelated and interdependent, and the degree to which external factors affect nutrition outcomes, varies from setting to setting.Many of today’s food systems and food environments are challenged in supporting consumer choices that are consistent with healthy diets and good nutrition. Consumers are not making choices based on nutrition and health, and poor diet is now the number one risk factor for death and disability worldwide (GBD, 2015). Food systems that do not enable healthy diets are increasingly recognized as an underlying cause of malnutrition (GLOPAN, 2016), and malnutrition, irrespective of form, has a huge cost. Economic costs associated with undernutrition are estimated at $1-2 trillion per year, about 2-3% of global GDP (FAO, 2013); the global economic cost of obesity and associated diet-related non-communicable diseases is estimated at $2 trillion per year, about 2.8% of global GDP (McKinsey, 2014). Influencing food environments for promoting healthy diets is an emerging strategy to address today’s nutrition challenges. more

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Food Systems for Healthier Diets

A4NH (2019) C2

Food systems are made up of all the people, processes, and activities involved in getting food from where it is grown to where it is eaten. These systems are changing fast, especially in low- and middle-income countries. How can we be sure this transformation provides people with healthy and sustain... more

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STEPS: prevalence of noncommunicable disease risk factors in the Republic of Azerbaijan 2017

World Health Organization WHO, Regional Office of Europe (2021) CC

Noncommunicable diseases (‎NCDs)‎ are the principal cause of morbidity, disability and premature mortality in Azerbaijan. The most effective way to reduce the NCD burden is to prevent NCD development, by addressing thebehavioural risk factors underlying NCDs at the population and individual leve... more

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Понимание и работа с ранней детской травмой в Беларуси и Украине

Marais, J.F.; Ol. Kazakova, D. Krupchanka, et al. World Health Organization WHO, Regional Office of Europe (2019) C_WHO

Understanding and building resilience to early life trauma in Belarus and Ukraine In 2018 and early 2019, the WHO Regional Office for Europe’s cultural contexts of health and well-being project worked alongside the University of Exeter’s WHO Collaborating Centre on Culture and Health, the Minsk... more

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WHO manual on sugar-sweetened beverage taxation policies to promote healthy diets

World Health Organisation (WHO) (2022) C_WHO

Obesity and diet-related noncommunicable diseases (NCDs) have been steadily increasing globally, and with them, a pressing need to implement effective responses to address the contributing factors. Among the available evidence-based policy options that enable healthier choices and improved diets is ... more

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How school systems can improve health and well-being: topic briefs: nutrition

World Health Organisation (WHO) (2023) C_WHO

This topic brief highlights how nutrition and healthy diets support the achievement of education and learning objectives, and explains how intervention benefits can be amplified with a whole-school and systems approach. The recommended actions are informed by the Global Standards for health-promotin... more

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How school systems can improve health and well-being: topic briefs: nutrition

World Health Organisation (WHO) (2023) C_WHO

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The state of food security and nutrition in the world 2023

World Health Organisation (WHO) (2023) C_WHO

This report is the annual global monitoring report documenting progress towards Sustainable Development Goal (SDG) 2 targets 2.1 and 2.2. This year’s report explores the links between urbanization and changing food systems and how these changes are impacting the availability, affordability and des... more

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Healthy diet metrics: a suitability assessment of indicators for global and national monitoring purposes

World Health Organisation (WHO) (2023) C_WHO

Diets are changing everywhere, and the burden of disease associated with unhealthy diets is a worldwide concern. Measurement and monitoring of diets across countries and population groups is critical. However, there are no harmonized metrics for tracking how the healthfulness of diets around the wor... more

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Sodium reduction

World Health Organization WHO (2023) C_WHO

Almost all populations are consuming too much sodium. The global mean intake of adults is 4310 mg/day sodium (equivalent to 10.78 g/day salt). This is more than double the World Health Organization recommendation for adults of less than 2000 mg/day sodium (equivalent to < 5 g/day salt). - The prima... more

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La ingesta total de grasas en la prevención del aumento de peso malsano en adultos y niños: resumen de la directriz de la OMS

World Health Organisation (WHO) (2023) C_WHO

This guideline provides updated, evidence-informed guidance on the percentage of total fat in the diet to reduce the risk of unhealthy weight gain. This guideline is intended for a wide audience involved in the development, design and implementation of policies and programmes in nutrition and pub... more

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Outcomes of sugar reduction policies, United Kingdom of Great Britain and Northern Ireland

World Health Organisation (WHO) (2024) C_WHO

Poor diets are the major cause of death and disease globally, driving high levels of obesity and noncommunicable diseases. Cheap, heavily marketed, ultra-processed, energy-dense and nutrient-poor food and drinks that are high in fat, sugar and salt play a major role. The high-sugar content of these ... more