WHO/FAO Guidelines on Nutrition
1. Healthy Diet Recommendations
Both WHO and FAO emphasize that a healthy diet should:
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Include plenty of fruits and vegetables (≥ 400 g/day)
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Base meals on whole grains, legumes, tubers
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Include lean protein sources (pulses, fish, poultry, milk)
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Limit saturated fat intake to <10% of total energy
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Reduce free sugars to <10% of total energy (prefer <5% for extra benefit)
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Keep salt intake <5 g/day
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Use unsaturated fats (olive, sunflower, groundnut oils)
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Avoid industrial trans fats
2. WHO/FAO Guidelines for Micronutrients
Iron
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Promote dietary iron from plant & animal sources
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Iron supplementation in high-risk groups (adolescent girls, pregnant women)
Vitamin A
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Encourage consumption of vitamin-A–rich foods
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Supplementation for children in high-deficiency regions
Iodine
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Use iodized salt
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Monitor iodine deficiency disorders regularly
Zinc
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Encourage zinc-rich diets (whole grains, legumes, nuts)
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Supplement in severe diarrhea cases
3. WHO/FAO Guidelines on Non-Communicable Disease (NCD) Prevention
To reduce risk of diabetes, cardiovascular diseases, and obesity:
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Maintain a healthy BMI (18.5–24.9 kg/m²)
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Engage in 150 minutes/week of physical activity
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Restrict sugar-sweetened beverages
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Avoid processed foods high in sodium
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Choose whole grains and fibers for better glycemic control
4. Guidelines on Food Safety (Codex Alimentarius – WHO/FAO)
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Maintain hygiene during food handling
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Cook food thoroughly
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Store food at safe temperatures (<5°C or >60°C)
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Avoid cross-contamination
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Use clean water and raw materials
These guidelines prevent foodborne infections and ensure safe food consumption.
5. WHO/FAO Guidelines on Sustainable Healthy Diets
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Promote local and seasonal foods
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Reduce food waste
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Encourage plant-based diets
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Reduce consumption of resource-intensive foods
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Support sustainable agriculture
