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The scope of the agreement aims in particular at salt, saturated fat and calories (sugar and fat), although it also has the wider ambition of making the range of products as a whole healthier. (...) The study also showed that by distributing free sachets of micronutrient powders, containing 15 essential vitamins and minerals to be mixed into the food of children 6-24 months, it would be possible to make the diet of the child more affordable (i.e. reduce the minimum cost of the diet of the child by 68%). (...) Projects in Mozambique that provide free distribution of MNPs are only available to around one sixth of the population, are hard to sustain in the long run, and the costs of extending schemes nationally exceeds available budgets. 
Language:English
Score: 1953549.8 - https://www.fao.org/fsnforum/index.php/member/hans-brand
Data Source: un
The scope of the agreement aims in particular at salt, saturated fat and calories (sugar and fat), although it also has the wider ambition of making the range of products as a whole healthier. (...) The study also showed that by distributing free sachets of micronutrient powders, containing 15 essential vitamins and minerals to be mixed into the food of children 6-24 months, it would be possible to make the diet of the child more affordable (i.e. reduce the minimum cost of the diet of the child by 68%). (...) Projects in Mozambique that provide free distribution of MNPs are only available to around one sixth of the population, are hard to sustain in the long run, and the costs of extending schemes nationally exceeds available budgets. 
Language:English
Score: 1953549.8 - https://www.fao.org/fsnforum/member/hans-brand
Data Source: un
In 1943 a law was passed requiring the municipalities to arrange a free lunch for all pupils at elementary schools and since late 70`s the school meals have been free to all pupils from primary to high school levels, aged 7-19. (...) There are guidelines for school meals, including advises about nutrition, composition of meals (main dish, bread, vegetables, skimmed (0 % fat) or low fat (1-1,5 %) fat milk and water) and about environment of the canteen. (...) In average the milk costs 12 % of the total cost of food. This is paid by city budget, supported by the state budget and school milk subsidy from European Union.
Language:English
Score: 1944026.8 - https://www.fao.org/fileadmin/..._School_feeding_in_Finland.pdf
Data Source: un
In every schools In most schools In some schools Never in schools Don't know Concierge/janitor Teachers Pupils Parents Elderly/pensioned people Staff in restaurant /shop Milk man Other (specify) 10.a) Is milk available in schools to children (tick one box) Given free At a subsidized cost At full cost Don’t know Not available Other (specify) School Milk Survey – February 2013 10.b) If the milk or dairy products provided is subsidized, please indicate who is providing the subsidy and write in the level of subsidy provided for each product type (delete and complete as many boxes as appropriate) 10.c) Indicate plans/intentions on the future subsidy policy on school milk (tick one box) Subsidy will increase Subsidy will continue Subsidy will reduce Subsidy will stop Subsidy will be introduced Other plans (specify) Providing subsidy Whole milk Semi- skimmed milk Flavoured milk Yoghurt Cheese Other products (specify) European Commission Yes No % % % % % % National Government Yes No % % % % % % Local government/ municipality Yes No % % % % % % School Yes No % % % % % % Dairy processors Yes No % % % % % % Dairy farmers Yes No % % % % % % Other (specify) Yes No % % % % % % School Milk Survey – February 2013 11.a) Which age groups receive subsidized or free milk? (...) (express as a percentage) % 26.b) Within all milk provided via schools, what proportion is standard or whole milk (approximately 3.5% butter fat) and what proportion is low fat, semi-skimmed or skimmed (2% or less butter fat)? Standard (3.5% BF) % Low fat (2% BF or less) % 26.c) Which dairy products are available in schools?
Language:English
Score: 1846428.3 - https://www.fao.org/fileadmin/..._School_Milk_Survey_130225.pdf
Data Source: un
Trans fat are unsaturated fats which occur naturally in small quantities, but are also found in fried, packaged, or processed fast food products as a result of hydrogenating vegetable oils into semi-solid form. (...) Because trans fats are known to contribute to cardiovascular diseases, hypertension, obesity, cancer, infertility and diabetes, reducing or completely eliminating the consumption of these fats are a priority goal of the current WHO strategic plan, and considered an effective and cost-effective public health policy measure. (...) Based on our evidence review, the key informant interviews, and the policy dialogues, we discussed establishing mandatory limits on trans fats, labelling trans fat-free foods, and introducing incentives to replace them with healthier oils as three possible policy options.
Language:English
Score: 1824746.5 - https://www.who.int/news/item/...nce-brief-for-policy-in-turkey
Data Source: un
Never in In some In most In every Don’t school schools schools school know Concierge/janitor 3 Teachers Pupils Parents Elderly/pensioned people Staff in canteen/shop Milk man Other (specify) __________________________________________________________ 6.a) Is milk available in schools to children (tick one box) At a subsidized cost At full cost Given free Don’t know Not available Other (specify) __________________________________________________________ 6.b) If the milk provided is subsidized, please indicate who is providing the subsidy and write in the level of subsidy provided for each product type (delete and complete as many boxes as appropriate) Providing subsidy Whole milk Semi-skimmed milk Flavoured milk Yoghurt Other products EC Yes/No % % % % % National Government Yes/No % % % % % Local government/ municipality Yes/No % % % % % School Yes/No % % % % % Dairy processors Yes/No % % % % % Dairy farmers Yes/No % % % % % Other (specify) ...................... (...) (express as a percentage) ___________________ % 20.b) Within all milk sold via schools, what proportion is standard or whole milk (approximately 3.5% butter fat) and what proportion is low fat, semi-skimmed or skimmed (2% or less butter fat)? Standard (3.5% BF) ___________________ % Low fat (2% BF or less) ___________________ % 20.c) Which dairy products are available in schools?
Language:English
Score: 1818949.6 - https://www.fao.org/fileadmin/...s/SchoolMilk_questionnaire.pdf
Data Source: un
Trans fat. This type of fat occurs naturally in some foods in small amounts. (...) Question1: What type of dietary fat is healthier for a balanced diet? Saturated fats Unsaturated fats Trans-fats  Answer: Unsaturated fats are potentially helpful types of dietary fat. (...) If yes, what type of milk is recommended for adults who do not have a problem of lactose intolerance? Not beneficial Fat-free (skim) Reduced fat (2%) Whole milk All of the above Answer: Fat-free (skim) milk has all of the vitamins, minerals, and protein found in whole milk or other reduced fat milks, but with less solid fat and thus fewer calories.
Language:English
Score: 1813987.1 - https://www.fao.org/egypt/twit...st-obesity/background-info/en/
Data Source: un
“With the global economic downturn, more than ever, countries are looking for best buys in public health,” said Dr Tom Frieden, President and CEO of Resolve to Save Lives. “Making food trans fat-free, saves lives and saves money, and, by preventing heart attacks, reduces the burden on health care facilities.” (...) Manufacturers often use them as they have a longer shelf life and are cheaper than other fats. But healthier alternatives can be used that do not affect taste or cost of food. (...) To achieve a world free of industrially produced trans fats by 2023, WHO recommends that countries: develop and implement best-practice policies to set mandatory limits for industrially produced trans fats to 2% of oils and fats in all foods or to ban partially hydrogenated oils (PHO); invest in monitoring mechanisms, e.g. lab capacity to measure and monitor trans fats in foods; and advocate for regional or sub-regional regulations to expand the benefits of trans fat policies.
Language:English
Score: 1808821 - https://www.who.int/news/item/...armful-trans-fat-in-their-food
Data Source: un
In conclusion, tobacco control programmes are an integral part of the public health agenda, with proven cost-effectiveness. Best buys in tobacco control include tax and price interventions; providing information about the dangers of using tobacco products (with packaging health warnings being a simple and cost-effective intervention); promoting smoke-free environments; and banning advertising, promotion and sponsorship. (...) The DCP project report indicates that replacing part of the saturated fat with polyunsaturated fat could avert one DALY at a cost of US$ 1865 in South Asia and US$ 4012 in the Middle East and North Africa (46). (...) The reduction in marketing of foods and non-alcoholic beverages high in salt, fats and sugar to children is also a cost-effective action to reduce NCDs (57).
Language:English
Score: 1807725 - https://www.who.int/nmh/publications/ncd_report_chapter4.pdf
Data Source: un
The scope of the agreement aims in particular at salt, saturated fat and calories (sugar and fat), although it also has the wider ambition of making the range of products as a whole healthier. (...) The study also showed that by distributing free sachets of micronutrient powders, containing 15 essential vitamins and minerals to be mixed into the food of children 6-24 months, it would be possible to make the diet of the child more affordable (i.e. reduce the minimum cost of the diet of the child by 68%). (...) Projects in Mozambique that provide free distribution of MNPs are only available to around one sixth of the population, are hard to sustain in the long run, and the costs of extending schemes nationally exceeds available budgets. 
Language:English
Score: 1806585.5 - https://www.fao.org/fsnforum/ar/member/hans-brand
Data Source: un