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Since May 2020, Bangladesh, India, Paraguay, the Philippines and Ukraine have also passed best-practice trans fat elimination policies, marking important progress for WHO’s initiative to achieve the global goal to eliminate industrially produced trans fat by 2023.  However, the countries with the most trans fat in their food supply have yet to pass these critical policies. (...) WHO recommends that countries develop, implement and enforce best-practice policies, either through setting trans fat limits or banning partially hydrogenated oils (a major source of trans fat in food).
Language:English
Score: 1261860.7 - https://www.who.int/news/item/...fat-tripled-over-the-past-year
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. (...) In Turkey, trans fats were identified as a major health risk in two multi-stakeholder meetings in 2018. (...) Which policy options did you consider in your EBP, and how did the process help drive evidence to policy? 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: 1259195 - https://www.who.int/news/item/...nce-brief-for-policy-in-turkey
Data Source: un
SUMMARY OF THE TWO DAYS COMMENTS ON IMPLEMENTING NUTRITION LABELLING POLICIES AND FOPL 6th AND 7th of FEBRUARY 2019 COUNTRY NUTRITIONAL DECLARATION/ LOGO /REFERENCE UNIT DRIVER / DIRECTIVITY UTILIZATION METHOD ADDITIONAL INFORMATION / COVERAGE EVALUATION / CONTROLS CHALLENGES / IMPLEMENTATION AUSTRALIA - Since June 2014 -Health star rating system (HSR) from 0,5 to 5 stars - front of food product packaging - 100g / 100 ml and per serving - joint Australian state and territory + New Zealand governement - Initiative with industry, public health and consumers -Heart Foundation of Australia / monitoring -VOLUNTARY -Negative and positive components to produce overall score - overall nutritional profile - 3 categories of food -Industries can apply and withdraw at any time -only for packaged foods and drinks -uptake on HSR is increasing -consumer’s awareness is increasing -cost benefit for all regulations -more communication towards the consumers - outsourcing the evaluations BRAZIL - Nutritional declaration - Logo not yet decided -system based on good regulatory practices set up in collaboration with the academics and civil society -part of the National Health Surveillance strategy built on food safety / Brazilian Food Regulation Agency (ANVISA) - no categories - nutrient based - fats, sodium, sugar (free sugar discussed), minerals - g and ml per portion and proportion of the daily values -lack of consumer literacy - strong power of the Codex Alimentarius in the Americas -controls performed upon registry and each time the product is updated by industrials - regular inpsections and penalties for non- compliance - in term of coordination at the global regional level -readability of the label for the consumer ! (...) -according to this regulation nutrition declarationis mandatory -Energy value and nutrients reference intake (RA) ratios of the amounts scheme may optionally be included in the label. - food control system upon the responsibility of the Ministry of Agriculture and Forestry Key nutrients of nutrition declaration ; -Energy value -fat, -saturated fat -carbohydrate - sugars -protein -salt -Scientific Committe of Ministry of Health prepared citeria and Ministry of Health proposed a format for front of package labelling (traffic lightlabelling) to the Ministry of Agirculture and Forestry. (...) -Implementing Surveys about food labelling and consumer behaviour. - multi-sectorial cooperation - definition of sugar/free sugar/ addedd sugar on nutrition declaration - trans fats elimination for all processes foods UNITED KINGDOM - European Union regulation on the mandatory nutrient declaration - Traffic light FOPL 100g / 100ml - VOLUNTARY SCHEME - Food standard agency for the research - very detailed guidance provided by companies wishing to adopt this scheme - updated in 2016 - Key nutrients Fat, TFA, total sugars, salt - Sugar is seen as the most important information - around 75% of products carry the traffic light - no push back ?
Language:English
Score: 1258730.2 - https://www.un.org/nutrition/s...neral/mon/comments_summary.pdf
Data Source: un
Working Group 5 was devoted to Analytical Issues in Food Energy and Composition: Energy in Food Labelling, including Regulatory and Trade Issues (see Annex II), and was created partially in anticipation of possible changes in the energy requirements that may have resulted from the new requirements being based totally on energy expenditure data.2 In addition to discussing the preferred methods of protein, fat, carbohydrate and dietary fibre 2 In fact, the resulting recommendations for younger age groups were significantly different from those made in the 1985 report. (...) Chapter 2 describes the various methods of food analysis, reviews the current status of the analytical methods for proteins, fats and carbohydrates and makes preferred recommendations for use in food analysis based on the current state of the art and the available technology. (...) Nitrogen content is then multiplied by a factor to arrive at protein content. This approach is based on two assumptions: that dietary carbohydrates and fats do not contain nitrogen, and that nearly all of the nitrogen in the diet is present as amino acids in proteins.
Language:English
Score: 1255673 - https://www.fao.org/uploads/me...ia/FAO_2003_Food_Energy_02.pdf
Data Source: un
Food-based dietary guidelines - Lebanon FAO.org العربية 中文 english français Русский Español Food-based dietary guidelines Background Regions Resources Capacity development Africa Asia and the Pacific Europe Latin America and the Caribbean Near East North America Food-based dietary guidelines - Lebanon Official name The Food-Based Dietary Guideline Manual for Promoting Healthy Eating in the Lebanese Adult Population Publication year The guidelines for the Lebanese adult population were launched in 2013.  (...) The crown/foliage of the cedar is divided into 6 food groups, in the following order from top to bottom, with the respective serving sizes and associated messages: Top: solid fats, oils, sugar and salt (Limit Consumption) Middle: low-fat milk and dairy (3 servings per day); lean meats, eggs, legumes and unsalted nuts and seeds (5-6.5 servings per day); fruit (2 servings per day) and vegetables (2-3 servings per day) Bottom: cereals (at least 6 servings per day with at least half of the servings being whole grain) The trunk of the cedar features a glass of water denoting consumption of safe water (around 8-12 cups per day). (...) Messages Enjoy and maintain a healthy body weight Be physically active every day Eat a variety of nutritious foods every day for a balanced diet Eat cereals, especially whole grains, as the basis of daily meals Enjoy more fruit and vegetables daily Consume legume-based dishes regularly and enjoy some unsalted nuts and seeds Consume low-fat milk and dairy products every day Consume at least two servings of fish, including fatty fish, every week Consume lean red meat and poultry Limit intake of sugar, especially added sugar from sweetened foods and beverages Limit intake of solid fats and replace with vegetable oils Limit intake of table-salt and high-salt foods Drink plenty of safe water every day Eat safe food Filter by country - select - Iran Lebanon Oman Qatar Saudi Arabia United Arab Emirates Food guide The Lebanese Cedar Food Guide Country resources Downloadable materials The Food-Based Dietary Guideline Manual for Promoting Healthy Eating in the Lebanese Adult Population The Food-Based Dietary Guideline Manual for Promoting Healthy Eating in the Lebanese Adult Population  (in Arabic) Links FAO country profile Contact institution Ministry of Health Department of Nutrition and Food Sciences, American University of Beirut Contact us Terms and Conditions Scam Alert Report Misconduct Jobs Procurement Governing Bodies Office of the Inspector General Evaluation Legal Office Ethics Office FAO organizational chart Regional Office for Africa Regional Office for Asia and the Pacific Regional Office for Europe and Central Asia Regional Office for Latin America and the Caribbean Regional Office for the Near East and North Africa Country Offices X Follow us on                                         Download our App © FAO, 2022
Language:English
Score: 1250583.6 - https://www.fao.org/nutrition/.../regions/countries/lebanon/en/
Data Source: un
The quality of fats and oils in a diet, as well as the amount of salt consumed, the report says, can also have an influence on cardiovascular diseases such as strokes and heart attacks. (...) “Not all fats or all carbohydrates are the same; it pays to know the difference,” said Dr Uauy, adding, “People should eat less high-calorie foods, especially foods high in saturated fat and sugar, be physically active, prefer unsaturated for saturated fat and use less salt; enjoy fruits, vegetables and legumes and prefer foods of plant and marine origin..” (...) The Expert Report’s specific recommendations on diet include limiting fat to between 15 and 30 percent of total daily energy intake and saturated fats to less than 10 percent of this total.
Language:English
Score: 1248810.1 - https://www.who.int/news/item/...rt-on-diet-and-chronic-disease
Data Source: un
Food-based dietary guidelines - لبنان FAO.org العربية 中文 english français Русский Español الخطوط التوجيهية لنظم الأغذية القائمة على الأغذية معلومات أساسية الأقاليم الموارد تنمية القدرات أفريقيا آسيا والمحيط الهادئ أوروبا أمريكا اللاتينية ومنطقة البحر الكاريبي الشرق الأدنى أمريكا الشمالية Food-based dietary guidelines - Lebanon Official name The Food-Based Dietary Guideline Manual for Promoting Healthy Eating in the Lebanese Adult Population Publication year The guidelines for the Lebanese adult population were launched in 2013.  (...) The crown/foliage of the cedar is divided into 6 food groups, in the following order from top to bottom, with the respective serving sizes and associated messages: Top: solid fats, oils, sugar and salt (Limit Consumption) Middle: low-fat milk and dairy (3 servings per day); lean meats, eggs, legumes and unsalted nuts and seeds (5-6.5 servings per day); fruit (2 servings per day) and vegetables (2-3 servings per day) Bottom: cereals (at least 6 servings per day with at least half of the servings being whole grain) The trunk of the cedar features a glass of water denoting consumption of safe water (around 8-12 cups per day). (...) Messages Enjoy and maintain a healthy body weight Be physically active every day Eat a variety of nutritious foods every day for a balanced diet Eat cereals, especially whole grains, as the basis of daily meals Enjoy more fruit and vegetables daily Consume legume-based dishes regularly and enjoy some unsalted nuts and seeds Consume low-fat milk and dairy products every day Consume at least two servings of fish, including fatty fish, every week Consume lean red meat and poultry Limit intake of sugar, especially added sugar from sweetened foods and beverages Limit intake of solid fats and replace with vegetable oils Limit intake of table-salt and high-salt foods Drink plenty of safe water every day Eat safe food فلتر حسب البلد - select - قطر لبنان إيران الإمارات العربيّة المتحدة عمان Food guide The Lebanese Cedar Food Guide Country resources Downloadable materials The Food-Based Dietary Guideline Manual for Promoting Healthy Eating in the Lebanese Adult Population The Food-Based Dietary Guideline Manual for Promoting Healthy Eating in the Lebanese Adult Population  (in Arabic) Links FAO country profile Contact institution Ministry of Health Department of Nutrition and Food Sciences, American University of Beirut الوظائف المشتريات الأجهزة الرئاسية مكتب المفتش العام التقييم مكتب الشؤون القانونية والأخلاقية للإتصال بنا القواعد والشروط التحذير من رسائل تحايلية مكتب الشؤون القانونية مكتب الشؤون الأخلاقية المكتب الاقليمى لأفريقيا المكتب الإقليمي لآسيا والمحيط الهادي المكتب الإقليمي لأوروبا وآسيا الوسطى المكتب الإقليمي لأمريكا اللاتينية والبحر الكاريبي المكتب الإقليمي للشرق الأدنى وشمال أفريقيا المكاتب الإقليمية الفرعية خريطة الهيكل التنظيمي X تابعونا على                                    حمّل تطبيق الفاو © FAO, 2022
Language:English
Score: 1246634.4 - https://www.fao.org/nutrition/...guidelines/regions/lebanon/ar/
Data Source: un
With total production of fats and oils increasing by over 40 percent in the last 10 years, reaching estimated volumes of 215 million tonnes for the 17 major edible fats and oils in 2020, “the role of CCFO remains pertinent … demand for fats and oils is expected to continue to rise … and a great deal remains to be done,” he said. (...) Francesco Branca, WHO, spoke of his organization’s commitment to eliminate industrially produced trans fat by 2023 in order to achieve healthier populations. (...) “Increasing demand for healthier fats and oils, the need to ensure authenticity in addressing various other challenges including climate change, change in food systems, production in new geographical locations and technological advancements are all likely to keep CCFO busy,” said Minister Jamaluddin.  
Language:English
Score: 1246087.9 - https://www.fao.org/fao-who-co...nts/news-details/ru/c/1444791/
Data Source: un
With total production of fats and oils increasing by over 40 percent in the last 10 years, reaching estimated volumes of 215 million tonnes for the 17 major edible fats and oils in 2020, “the role of CCFO remains pertinent … demand for fats and oils is expected to continue to rise … and a great deal remains to be done,” he said. (...) Francesco Branca, WHO, spoke of his organization’s commitment to eliminate industrially produced trans fat by 2023 in order to achieve healthier populations. (...) “Increasing demand for healthier fats and oils, the need to ensure authenticity in addressing various other challenges including climate change, change in food systems, production in new geographical locations and technological advancements are all likely to keep CCFO busy,” said Minister Jamaluddin.  
Language:English
Score: 1246087.9 - https://www.fao.org/fao-who-co...nts/news-details/it/c/1444791/
Data Source: un
With total production of fats and oils increasing by over 40 percent in the last 10 years, reaching estimated volumes of 215 million tonnes for the 17 major edible fats and oils in 2020, “the role of CCFO remains pertinent … demand for fats and oils is expected to continue to rise … and a great deal remains to be done,” he said. (...) Francesco Branca, WHO, spoke of his organization’s commitment to eliminate industrially produced trans fat by 2023 in order to achieve healthier populations. (...) “Increasing demand for healthier fats and oils, the need to ensure authenticity in addressing various other challenges including climate change, change in food systems, production in new geographical locations and technological advancements are all likely to keep CCFO busy,” said Minister Jamaluddin.  
Language:English
Score: 1246087.9 - https://www.fao.org/fao-who-co...nts/news-details/de/c/1444791/
Data Source: un