"www.fao.org/about/meetings/sustainable-food-systems-nutrition-symposium The International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition was jointly held by FAO and WHO in December 2016 to explore policies and programme options for shaping the food systems in ways that deliver foods for a healthy diet, focusing on concrete country experiences and challenges. This Symposium waas the first large-scale contribution under the UN Decade of Action for Nutrition 2016-2025. This presentation was part of Parallel session 2.1: Regulations, awareness and advocacy for better informed food choices"

2. THE IMPLEMENTATION OF FOOD-
BASED GUIDELINES THROUGH
NATIONAL POLICIES IN BRAZIL
Eduardo Nilson – Ministry of Health of Brazil

3. Dietary changes in Brazil
Undernutrition
and infectious
diseases
Obesity and
chronic diseases
The prevalence of overweight in adults has increased three times in the last 20 years (IBGE, 2008-2009)
57% of Brazilian adults are overweight and 20,8% are obese (PNS, 2013).
The overall costs of obesity to the Brazilian National Health System are close to R$500 million/year.

4. Dietary Guidelines for the Brazilian Population
Instrument of
Food and
Nutrition
Education to
support Healthy
and Adequate
Food Promotion
to people, family
members and
communities.
Stop or reverse
the increase of
obesity and
other chronic
diseases, and
prevent
nutritional
deficiencies.
Encourage
continuous
improvement
in the Food
System, as
well as in the
supply chains
and in the
consumption
of healthier
foods.
Support
healthy
practices and
healthy
traditional
food cultures.

5. Strategies for adequate and healthy diets based
on the Dietary Guidelines
Challenges:
• Facilitating the access to
healthy and adequate foods.
• Diversifying the foods offered
by family agriculture;
• Improving the quality of
foods;
• Stimulating the production
and consumption of organic and
agro ecological foods;
• Creating healthy diet
promoting environments;
• Obesity Control and
Prevention.

6. HEALTHY SETTINGS
• Criteria for foods served in all federal facilities -
based on the recommendations of the Brazilian
Food Guide
•Guidelines for preparing healthy foods in
events.
• Expand the directives to all public healthcare
facilities and schools.
Articulation with other policies:
• Worker Food Program
• National School Feeding Program

7. INTEGRAL HEALTH CARE
OVERWEIGHT AND OBESITY CARE
Organization of integrated and
interdisciplinary actions in healthcare
facilities, from prevention to diagnosis
and treatment.
BREASTFEEDING AND
COMPLEMENTARY FEEDING
STRATEGY
Training Primary Health Care
professionals on promoting
breastfeeding and healthy
complementary feeding for children
under two years old.
FOOD REGULATION
-Regulation of the commerce and
marketing of infant formulas and
baby products.
- Improving food labelling and
inducing food reformulation.
- Taxation of sugared beverages
and ultraprocessed foods.
- Regulation of food publicity to
children.

8. EDUCATION, COMMUNICATION AND INFORMATION
- Health Promotion Campaigns.
- Publications: Regional Foods,
messages on school books,
materials to support the
implementation of the Food
Guidelines in health services.
-Social media: messages on
healthy foods and food choices.
-Courses for health
professionals.
-National and international
intersectoral articulation

9. KEY MESSAGES
• Formulating and implementing Food-Based Dietary
Guidelines depends on strong scientific, technical and
political support and multiple stakeholders and
strategies.
• The Dietary Guidelines must influence health and
intersectoral policies and be supported through
planning and budgetary instruments.
• FAO and WHO coordination for addressing healthy
and sustainable food systems through the Decade of
Action for Nutrition is key to global commitments.

10. Thank you.
eduardo@saude.gov.br
cgan@saude.gov.br