How to promote healthy eating

Diet changes over time because of a lot of social and economic factors that interact in a complicated way to shape each person’s eating habits. Individual preferences and beliefs, cultural traditions, geographical and environmental factors (including climate change), income, and food prices all have an impact on the availability and affordability of healthy foods. Therefore, the involvement of a variety of sectors and stakeholders, including the government as well as the public and private sectors, is required to promote a healthy food environment, which includes food systems that encourage a varied, well-balanced, and healthy diet.

The development of a healthy food environment that encourages people to adopt and adhere to healthy eating habits is largely the responsibility of governments. Policymakers can make a healthy food environment by taking the following effective actions:

Making cognizance in public strategies and money growth strategies – including exchange, food and farming strategies – to advance a sound eating regimen and safeguard general wellbeing through:

boosting incentives for retailers and producers to grow, use, and sell fresh vegetables;reducing the incentives available to the food industry to produce more processed foods with high levels of salt, sodium, trans-fats, free sugars, and saturated fats;encouraging food products to be reformulated to contain fewer saturated fats, trans-fats, free sugars, and salt or sodium, with the goal of eliminating trans-fats made in factories;
putting into action the recommendations made by the WHO regarding the promotion of food and non-alcoholic beverages to children;establishing standards to promote healthy eating habits by ensuring that affordable, nutritious, healthy foods are readily available in workplaces, schools, other public institutions, and preschools;
investigating administrative and willful instruments (for example advertising guidelines and nourishment naming approaches), and financial motivations or disincentives (for example tax collection and sponsorships) to advance a sound eating routine; and encouraging transnational, national, and local food services and catering establishments to review portion sizes and pricing in order to improve the nutritional quality of their products and guarantee the availability and affordability of healthy options.

Promoting healthy food and meal demand among consumers by:

educating consumers about the importance of a healthy diet;
implementing school programs and policies that encourage children to eat healthfully;
teaching kids, teenagers and grown-ups about nourishment and sound dietary practices;
promoting culinary skills, including in schools for children;
supporting information at the point of sale, including nutrition labels that, in accordance with the Codex Alimentarius Commission’s guidelines, provide accurate, standardized, and understandable information about food nutrient content, with front-of-pack labeling to help consumers understand; and offering nutrition and dietary.

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