WHO/FAO Guidelines on Nutrition

 WHO/FAO Guidelines on Nutrition

1. Healthy Diet Recommendations

Both WHO and FAO emphasize that a healthy diet should:

• Include plenty of fruits and vegetables (≥ 400 g/day)

• Base meals on whole grains, legumes, tubers

• Include lean protein sources (pulses, fish, poultry, milk)

• Limit saturated fat intake to <10% of total energy

• Reduce free sugars to <10% of total energy (prefer <5% for extra benefit)

• Keep salt intake <5 g/day

• Use unsaturated fats (olive, sunflower, groundnut oils)

• Avoid industrial trans fats

2. WHO/FAO Guidelines for Micronutrients

Iron

• Promote dietary iron from plant & animal sources

• Iron supplementation in high-risk groups (adolescent girls, pregnant women)

Vitamin A

• Encourage consumption of vitamin-A–rich foods

• Supplementation for children in high-deficiency regions

Iodine

• Use iodized salt

• Monitor iodine deficiency disorders regularly

Zinc

• Encourage zinc-rich diets (whole grains, legumes, nuts)

• Supplement in severe diarrhea cases

3. WHO/FAO Guidelines on Non-Communicable Disease (NCD) Prevention

To reduce risk of diabetes, cardiovascular diseases, and obesity:

• Maintain a healthy BMI (18.5–24.9 kg/m²)

• Engage in 150 minutes/week of physical activity

• Restrict sugar-sweetened beverages

• Avoid processed foods high in sodium

• Choose whole grains and fibers for better glycemic control

4. Guidelines on Food Safety (Codex Alimentarius – WHO/FAO)

• Maintain hygiene during food handling

• Cook food thoroughly

• Store food at safe temperatures (<5°C or >60°C)

• Avoid cross-contamination

• Use clean water and raw materials

These guidelines prevent foodborne infections and ensure safe food consumption.

5. WHO/FAO Guidelines on Sustainable Healthy Diets

• Promote local and seasonal foods

• Reduce food waste

• Encourage plant-based diets

• Reduce consumption of resource-intensive foods

• Support sustainable agriculture