"policy_id","iso3code","countryname","province","policy_title","policy_type","policy_type_other","language","start_month","start_year","end_month","end_year","published_by","published_month","published_year","adopted","adopted_month","adopted_year","adopted_by","partner_gov","partner_government_details","partner_un","partner_un_details","partner_ngo","partner_ngo_details","partner_donors","partner_donors_details","partner_intergov","partner_intgov_details","partner_national_ngo","partner_nat_ngo_details","partner_research","partner_research_details","partner_private","partner_private_details","partner_other","partner_other_details","goals","strategies","me_indicators","me_indicator_types","legislation_details","topics","link_action","url","further_notes","references","attached_file" "17873","COG","Congo","","Décret nº 2012-674 du 24 mai 2012 portant création, attributions, organisation et fonctionnement de la commission nationale de fortification des aliments","Legislation relevant to nutrition","","French","","2012","","","Government","5","2012","","","","","Health|Finance, budget and planning|Trade|Industry","","Food and Agriculture Organisation (FAO)|United Nations Children's Fund (UNICEF)|World Food Programme (WFP)|World Health Organization (WHO)","","","","","","","","","","","","Private sector","","","","","","","","
Il est créé, dans le cadre de la lutte contre les carences en vitamines et minéraux, une commission nationale de fortification des aliments, placée sous l’autorité conjointe des ministres chargésde l’industrie, du commerce et de la santé. Elle est présidée par le ministre chargé de l’industrie. La commission est chargé, notamment, de : définir les normes en matière de fortification des aliments; proposer au Gouvernement les mesures réglementaires devant régir la production, l’importation, la commercialisation et le transit des aliments fortifiés; élaborer et mettre en oeuvre un plan de communication et de marketing social pour la promotion de la consommation des aliments fortifiés; définir les mécanismes de contrôle de qualité et de la conformité à la norme des aliments fortifiés en vitamines et minéraux, commercialisés en République du Congo; susciter et entretenir l’engagement du Gouvernement, des industriels et des partenaires au développement, pour assurer le soutien institutionnel, matériel et financier nécessaire pour garantir la pérennité du processus national de fortification des aliments; proposer des plans d’action et des mécanismes de mobilisation des ressources requises pour leur exécution; développer et mettre en oeuvre un plan de recherche sur la fortification des aliments en vitamines et minéraux; suivre et évaluer la mise en oeuvre du processus national pour la fortification des aliments.
Il est créé, dans le cadre de la lutte contre les carences en vitamines et minéraux, une commission nationale de fortification des aliments, placée sous l’autorité conjointe des ministres chargésde l’industrie, du commerce et de la santé. Elle est présidée par le ministre chargé de l’industrie. La commission est chargé, notamment, de : définir les normes en matière de fortification des aliments; proposer au Gouvernement les mesures réglementaires devant régir la production, l’importation, la commercialisation et le transit des aliments fortifiés; élaborer et mettre en oeuvre un plan de communication et de marketing social pour la promotion de la consommation des aliments fortifiés; définir les mécanismes de contrôle de qualité et de la conformité à la norme des aliments fortifiés en vitamines et minéraux, commercialisés en République du Congo; susciter et entretenir l’engagement du Gouvernement, des industriels et des partenaires au développement, pour assurer le soutien institutionnel, matériel et financier nécessaire pour garantir la pérennité du processus national de fortification des aliments; proposer des plans d’action et des mécanismes de mobilisation des ressources requises pour leur exécution; développer et mettre en oeuvre un plan de recherche sur la fortification des aliments en vitamines et minéraux; suivre et évaluer la mise en oeuvre du processus national pour la fortification des aliments.
","Food fortification","","http://faolex.fao.org/cgi-bin/faolex.exe?database=faolex&search_type=query&table=result&query=ID:LEX-FAOC113981&format_name=ERALL&lang=eng","","Summary obtained from FAOLEX. FAOLEX No: LEX-FAOC113981","https://extranet.who.int/nutrition/gina/sites/default/filesstore/COG%202012%20D%C3%A9cret%20Cr%C3%A9ation%20commission%20nationale%20de%20fortification%20des%20aliments.pdf" "25916","GUY","Guyana","","Strategic Plan 2013-2020: Integrated Prevention and Control of Non Communicable Disease in Guyana","NCD policy, strategy or plan with healthy diet components","","English","","2013","","2020","Ministry of Health","7","2013","","","","","Health|Food and agriculture|Education and research|Social welfare|Trade|Labour","Partners on healthy eating and salt reduction: Ministry of Agriculture, Ministry of Trade and Commerce,Food and Drugs, Food Policy unit, Ministry of Education, Ministry of Labor Human Services and SocialSecurity","Food and Agriculture Organisation (FAO)|World Health Organization (WHO)","PAHO","","","","","","","National NGOs","","","","","","","","ARTÍCULO 3. (FINES). La presente Ley tiene los siguientes fines:
● Garantizar progresivamente la Alimentación Complementaria Escolar en las unidades educativas del Sistema Educativo Plurinacional, con alimentos provenientes de la producción local en el marco del desarrollo integral para el Vivir Bien.
● Contribuir al rendimiento escolar y promover la permanencia de las y los estudiantes de las unidades educativas del Sistema Educativo Plurinacional, a través de la alimentación sana, oportuna y culturalmente apropiada.
● Fomentar la compra de productos destinados a la Alimentación Complementaria Escolar, incentivando y priorizando el consumo y la producción local de alimentos.
...
ARTÍCULO 5. (DEFINICIONES). A efectos de la presente Ley, se entiende por:
● Alimentación Complementaria Escolar. Es la alimentación sana, nutritiva y culturalmente apropiada, provista regular y permanentemente a las y los estudiantes dentro de las unidades educativas del Sistema Educativo Plurinacional durante la gestión educativa, que complementa la alimentación del hogar contribuyendo a la mejora de la nutrición y el rendimiento escolar.
● Alimentación Sana, Nutritiva y Culturalmente Apropiada. Es comer y beber alimentos de calidad, en cantidad y diversidad adecuada, respetando los hábitos alimenticios saludables y la diversidad cultural.
ARTÍCULO 9. (RESPONSABILIDADES DEL NIVEL CENTRAL DEL ESTADO). El nivel central del Estado tiene las siguientes responsabilidades:● Formular, implementar y evaluar políticas, planes y programas nacionales sobre Alimentación Complementaria Escolar, de forma coordinada y concurrente con las entidades territoriales autónomas, priorizando a municipios vulnerables.
● Formular normas técnicas que establezcan lineamientos y parámetros nutricionales de la ración alimentaria para la Alimentación Complementaria Escolar de las y los estudiantes de las unidades educativas del Sistema Educativo Plurinacional, en coordinación con las entidades territoriales autónomas.
● Supervisar y evaluar el cumplimiento de las políticas y normas técnicas nacionales de salud y Alimentación Complementaria Escolar.
● Controlar la inocuidad y la calidad nutricional de los alimentos destinados a la Alimentación Complementaria Escolar.
● Insertar en la currícula del Sistema Educativo Plurinacional, contenidos sobre educación alimentaria nutricional, e implementarla progresivamente.
● Sistematizar información actualizada y realizar el seguimiento, monitoreo y evaluación de la Alimentación Complementaria Escolar.
● Brindar apoyo técnico a las entidades territoriales autónomas para la provisión adecuada de la Alimentación Complementaria Escolar.
","Nutrition in the school curriculum|Provision of school meals / School feeding programme|School meal standard|Home grown school feeding|Monitoring of children’s growth in school|School gardens|Nutrition counselling on healthy diets|Food safety|Food security and agriculture|School food provided free of charge|Schools (standards)","","http://www.fao.org/fileadmin/templates/righttofood/documents/project_b/bolivia/LEY_ACE_n622.pdf","","WHO 2nd Global Nutrition Policy Review 2016-2017","https://extranet.who.int/nutrition/gina/sites/default/filesstore/BOL%202014%20Ley%20622%20De%20Alimentaci%C3%B3n%20Escolar%20en%20el%20marco%20de%20la%20Soberan%C3%ADa%20Alimentaria%20y%20la%20Econom%C3%ADa%20Plural.pdf" "25901","TTO","Trinidad and Tobago","","National Strategic Plan for the Prevention and Control of Non Communicable Diseases: Trinidad and Tobago 2017 - 2021","NCD policy, strategy or plan with healthy diet components","","English","","2017","","2021","The Ministry of Health, Trinidad and Tobago","","2017","","","","","Health|Food and agriculture|Education and research|Women, children, families|Finance, budget and planning|Development|Transport|Urban planning|Trade|Environment|Industry|Justice","","Food and Agriculture Organisation (FAO)|United Nations Development Programme (UNDP)|United Nations Population Fund (UNFPA)|World Health Organization (WHO)","","","","","","","","National NGOs","","","","Private sector","","","","By 2025, reduce the burden of preventable mortality (before the age of 70) due to heart diseases, diabetes, cancer, and stroke by 25%
AND In five years, reduce the prevalence of:
i. High blood pressure by 20%;
ii. High cholesterol by 20%;
iii. High blood sugar by 20%;
iv. Adult overweight/obesity by 10%;
v. Adolescent overweight/obesity (ages 13 – 15 years) by 12%;
vi. Child overweight/obesity by 15%;
• Increase by 50% the proportion of persons who are aware of their disease status with regards to hypertension, diabetes dyslipidaemia and cervical cancer; and
1.3 Increase availability, accessibility, and consumption of healthy foods and promote physical activity
1.3.1 Development of policies on marketing of high fat, high sugar, high salt foods, and sugar sweetened non-alcoholic beverages in keeping with WHO guidelines, and policies on access to health nutrition for children along the life course.
1.3.2 Establish baseline for population sodium and Trans fat intake.
1.3.3 Implement Workplace Health Promotion policy promoting physical activity and access to healthy foods in public sector Ministries
1.3.4 Develop health education and social marketing campaigns promoting healthy eating and active living in collaboration with public, private, and civil society stakeholders.
","","","","Breastfeeding|Overweight and obesity in adults|Overweight in adolescents|Raised blood cholesterol|Raised blood glucose/diabetes|Raised blood pressure|Sodium/salt intake|Sugar intake|Growth monitoring and promotion|Regulation/guidelines on types of foods and beverages available|Nutrition in the school curriculum|Promotion of fruit and vegetable intake|Nutrient declaration (i.e. back-of-pack labelling)|Ban or virtual elimination of industrial trans fatty acids|Regulating marketing of unhealthy foods and beverages to children|Healthy food environment in workplaces|Media campaigns on healthy diets and nutrition|Nutrition counselling on healthy diets","","https://extranet.who.int/ncdccs/Data/TTO_B3_TTO%20National-Strategic-Plan-%20for%20Prevention%20and%20Control%20of%20NCDs-2017-2021.pdf","WHO NCD Document Repository ","","https://extranet.who.int/nutrition/gina/sites/default/filesstore/TTO-2017-2021-NCD.pdf"