Policy - Strategic Plan 2013-2020: Integrated Prevention and Control of Non Communicable Disease in Guyana

Date:
2013
End date:
2020
Published by:
Ministry of Health
Published year:
July 2013
Is the policy document adopted?:
No / No information
Type of policy:
NCD policy, strategy or plan with healthy diet components

Tabs

Goals
Goals, objectives or targets related to nutrition: 
PLAN OF ACTION FOR PREVENTION AND CONTROL OF CHRONIC DISEASES AND THEIR RISK
FACTORS
GOAL: TO PREVENT AND REDUCE THE BURDEN OF CHRONIC DISEASES AND RELATED RISK FACTORS IN
GUYANA
2. Healthy eating (INCLUDING THE REDUCTION OF TRANS FAT AND REFINED SUGAR INTAKE)
Objective To stimulate intersectoral action that promotes the consumption of safe, healthy, tasty foods in Guyana
 
Expected result 2.1) Legislation, regulations, multisectoral policies, incentives, plans, protocols and programmes developed and implemented to promote food security and healthy eating. For example: a) POS #7 CFNI,CARDI) and the regional intergovernmental agencies to enhance food security, b) POS # (CRNM) supports pricing and tariffs to assure that healthy foods are available at affordable prices, c) )Reduction of transfat from the food supply b) National nutritional and quality criteria for food manufacturers in keeping with regional standards e) POS #9 Userfriendly food labeling
Indicators:
2.1.1) Legislation and regulations, multi-sectoral policies, incentives, plans, protocols and programmes that aim to improve dietary and lifestyle behaviours by 2016 supported by CARPHA 
2.1.2) Incentives or disincentives to increase healthy eating and physical activity by 2016 
2.1.3) Guyana adopts CROSQ developed regional standards for salt, fat and sugar content on imported and locally produced foods by 2016 
2.1.4) All imported and locally produced foods with required nutritional labeling by 2016
Activities: 
2.1.1.1) Food policy review at country level 
2.1.1.2) Recommended legislation and regulations to improve diet and physical activity adapted, debated and enacted 
2.1.2.1) Design and implement Incentives Program (taxes and subsidies) for producers and buyers - that subsidize low calorie nutritious foods, preferably local 
2.1.4.1) Policy dialogue with local food manufacturers and fast food restaurants to ensure their use of national dietary guidelines in product development and menus 
2.1.5.1) Develop and implement trans fat free policies and programmes by 2015
 
Expected result 2.2) National nutrition standards and food based dietary guidelines for school meals and food sold at workplaces and institutions
Indicators:
2.2.1) Model nutritional standards for schools, workplaces and institutions developed by 2013 
2.2.2) Adopt and implement food based dietary guidelines in at least 2 sectors by 2015.
Activities:
2.2.1.1) Implement food based nutritional dietary guidelines in schools, workplaces and institutions
Specific Objective 2.3) POS# 12 A comprehensive public education campaign to promote balanced diet
2.3.1) Comprehensive public education campaigns to promote: healthy eating in 2013, 2014 and 2015
 
Objective 3. Healthy eating including reduction in salt intake
 
Expected result 3.1) Salt content of processed and prepared foods reduced.
Indicators:
3.1.1) Bureau of Standards adopts CROSQ standards for salt by 2016 
3.1.2 National Nutrition Strategy to reduce salt and fat content of processed and prepared foods implemented (including in schools, workplaces and fast-food outlets) by 2016.
Activities:
3.1.2.1) Advocacy to local food manufacturers, fast food restaurants and importers to reduce the salt content of their products
 
Expected result 3.2) Salt consumption of the population reduced.
Indicators:
3.2.1) Salt consumption declines by 20% by 2020 ( WHO recommends less than 5grams of salt or 2 grams of sodium per person per day) 
3.2.2) Use baseline and on going sampling for tracking salt consumption in population starting in 2014.
Activities:
3.2.1.1) Design and mount a public education campaign about the risk of salt to health, not to add salt at the table, and healthy, tasty alternatives. 
3..2.2.1) Implement population based surveys to track salt consumption
Reference: 

Revision log

DateUserLogState
Wed, 06/27/2018 - 14:51engesveenkCreated by engesveenk.published