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Dietary guidelines for children and
Nutrition commitment as a tool for
implementation
Arja Lyytikäinen 12.06.2019, Bergen,...
“Health from Food” – Finnish Nutrition Recommendations
National evaluation: food consumption, nutrition status, health,
fo...
New series of food recommendations
All available in English: https://thl.fi/fi/julkaisut/julkaisusarjat/kide
2016, 2. revi...
Recommendations of healthy, safe and
sustainable diet – “basics in one package”
Finnish Plate Models for
different kind of...
Adequate, safe and sustainable diet, health and well-being of children
are composed by well-organized catering services an...
Three served meals daily and pedagogically guided
food education in Kindergartens
Warm, free of charge meal for everybody every school
day from preprimary to the second level of education
Promotion of health through food choices
Nutrition quality in meal components for meal planning,
food procurement and competitive tendering
Nutrition quality in meal components for meal planning,
food procurement and competitive tendering
Minimum criteria for nu...
Minimum criteria for nutrition quality: Other meal components
Nutrition Commitment
National Nutrition Council, Finland
Finnish National Operating Model
• to implement the Dietary Guide...
The Society’s commitment – the
Finnish social innovation to promote
sustainable development. It is one of
Finland's ways t...
National Commitment2050
Goal: Equal prospects for well-
being
UN Agenda2030
Goal 2: End hunger*,
achieve food security and...
Nutrition commitment’s
common vision
• Increase vegetable consumption, and intake of pufa
and fiber
• Decrease salt, safa ...
Who can join the commitment?
• All food business operators and other parties promoting
healthy dietary habits
• Food indus...
NUTRITION COMMITMENT
Salt
CONTENT AREAS OF THE COMMITMENT
Timeline of operations
At earlist 2015 → 1-(3)5 years
Goals, spe...
CONTENT
AREA
DESCRIPTION POPULATION LEVEL TARGET MEASURES
Salt We will reduce the intake of
salt by reviewing the
composit...
Added
sugars
We will reduce the
intake of sugar by
lowering sugar contents
in our products and by
purchasing products
with...
CONTENT
AREA
DESCRIPTION POPULATION LEVEL TARGET MEASURES
Products for
children
We will promote the
implementation of nutr...
Basic criteria for the nutrition commitment
The operator must
1. support the vision and general objectives laid out for th...
Nutrition commitments - statistic
53 commitments
– 23 operators,
• Big food companies 7
• Retail Trade companies 7
• Schoo...
Results (after the 1st whole year)
• ”We bring 400 new plant protein based food ”vege shells” at shops
around the country;...
Results: Products/services for children
• ”We bring 4 new snack products for children (fruit pure etc) based on
school mea...
Kestävän kehityksen yhteiskuntasitoumus
14.6.2019 KESTÄVÄN KEHITYKSEN YHTEISKUNTASITOUMUS 25
Case: S-group
+ 50 new
healti...
Preliminary results of the work done
• National remarkable new model for cooperation with food
operators has bee created
•...
Other implementation measures of
dietary guidelines for children
Nature step
to wellbeing
“Let’s build a strong basis for children’s welfare, strong immune system
and lifelong learning”
k...
The important relationship between nature contacts and human
health
• A diverse exposure to microbes in early
childhood is...
Natural step to wellbeing promotes
circular economy and diversifies children’s
microbiome in early-childhood educational
e...
Vegetable-based diet
and sensory based food
education (Sapere)
More nature contacts (playing, climbing trees, touching pla...
Follow-up to the 3 years Follow-up to the 6 years
Food service Changes in menus and meals Changes in menus and meals
Educa...
Finnish food system reform – a model for day care and primary schools (FoodReform)
University of
Helsinki (HY)
Institute f...
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Dietary guidelines for childdten and Nutrituon commitment as a tool for implementation. Arja Lyytikäinen.

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The workshop of the PromoKids in Bergen 12 June 2019. Arja Lyytikäinen

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Dietary guidelines for childdten and Nutrituon commitment as a tool for implementation. Arja Lyytikäinen.

  1. 1. Dietary guidelines for children and Nutrition commitment as a tool for implementation Arja Lyytikäinen 12.06.2019, Bergen, PromoKids meting National Nutrition Council c/o Finnish Food Authority
  2. 2. “Health from Food” – Finnish Nutrition Recommendations National evaluation: food consumption, nutrition status, health, food culture → population level food-based dietary guidelines Nordic Nutrition Recommendations Common scientific evaluation and scientific evidence for national recommendations in the Nordic countries Group/age/institution-specific recommendations Eating together – Food recommendations for families with children: Prepregnancy, pregacy, lactation, infants, toddlers, school children, adolescence Eating and learning together – recommendations for school meals Health and Joy from Food: Meal recommendations for early childhood education and care Food recommendations for high school students (updated version) Finnish Food and Nutrition Recommendations 2012 2014 2016 - 2019
  3. 3. New series of food recommendations All available in English: https://thl.fi/fi/julkaisut/julkaisusarjat/kide 2016, 2. revised edition 2019 2017 2018
  4. 4. Recommendations of healthy, safe and sustainable diet – “basics in one package” Finnish Plate Models for different kind of food selection Food Triangle – From daily choices(base) to less frequent discretionary choices(top)
  5. 5. Adequate, safe and sustainable diet, health and well-being of children are composed by well-organized catering services and food education Functional frame for meals and food education in early education and care and in primary school
  6. 6. Three served meals daily and pedagogically guided food education in Kindergartens
  7. 7. Warm, free of charge meal for everybody every school day from preprimary to the second level of education
  8. 8. Promotion of health through food choices
  9. 9. Nutrition quality in meal components for meal planning, food procurement and competitive tendering
  10. 10. Nutrition quality in meal components for meal planning, food procurement and competitive tendering Minimum criteria for nutrition quality: Side dishes
  11. 11. Minimum criteria for nutrition quality: Other meal components
  12. 12. Nutrition Commitment National Nutrition Council, Finland Finnish National Operating Model • to implement the Dietary Guidelines and • promote food reformulation/service design in food industry, retail shops and catering services • national implementation action for the EU reformulation program
  13. 13. The Society’s commitment – the Finnish social innovation to promote sustainable development. It is one of Finland's ways to implement Agenda 2030 Nutrition Commitment is a a part of the Society’s Commitment to Sustainable Development in Finland UN Agenda2030: https://www.un.org/sustainabledevelopment/development-agenda/ https://commitment2050.fi/ http://kestavakehitys.fi/en/frontpage
  14. 14. National Commitment2050 Goal: Equal prospects for well- being UN Agenda2030 Goal 2: End hunger*, achieve food security and improved nutrition and promote sustainable agriculture. (*malnutrition/inadequate nutrition) Goal 3: Ensure healthy lives and promote well-being for all at all ages. Nutrition Commitment is linked to the goals 2 and 3 in the global Agenda2030 and to the goal ”Equality” in the national Commitment2050
  15. 15. Nutrition commitment’s common vision • Increase vegetable consumption, and intake of pufa and fiber • Decrease salt, safa and added sugar content in food products • Moderate portion/package sizes • Improve the nutritional quality of products targeted to children In 2020, everybody in Finland can have a diet that is in accordance with the Dietary Guidelines
  16. 16. Who can join the commitment? • All food business operators and other parties promoting healthy dietary habits • Food industry, retail trade, importers of food products • Providers of catering services, lunch restaurants, fast food outlets, cafes • NGOs • Municipalities/cities • Schools, kindergartens, educational institutions • Media (including food bloggers and food journalist) and • Employers etc. Is not targeted to individual concumers https://commitment2050.fi/
  17. 17. NUTRITION COMMITMENT Salt CONTENT AREAS OF THE COMMITMENT Timeline of operations At earlist 2015 → 1-(3)5 years Goals, spesified measures and indicators Baseline Reporting 1 x/year Operators’ own nutrition commitments Lunch (meals/ snacks) Pilot ad 2020 Fat quality Added sugars Vege- tables Products for kids RecipesPortion and package size https://commitment2050.fi/
  18. 18. CONTENT AREA DESCRIPTION POPULATION LEVEL TARGET MEASURES Salt We will reduce the intake of salt by reviewing the composition of products and our purchasing policy. Salt contents will be reduced gradually, which will have an impact on the intake and the liking for salt. Salt intake should be reduced by 20 per cent by the year 2020, compared with the level in the Findiet 2012 survey. The long-term target is to ensure that the salt content of the products that are central to salt intake is in accordance with the Better Choice Heart Symbol criteria. Priority should be given to the following food groups that are central to salt intake: bread and cereal products, convenience foods, meat products, cold cuts and cheese. Iodised salt will be preferred. Quality of fat We will improve the quality of fats by reducing the content of hard fats (saturated fats and trans fats) and by increasing the content of soft fats (monounsaturated and polyunsaturated fats) in products and purchases. Population level intake of saturated fats should be reduced by 20 per cent by the year 2020, compared with the level in the Findiet 2012 survey. The long-term objective is to ensure that the fat quality in the products that are central to the intake of saturated fats is in accordance with the Better Choice Heart Symbol criteria. Priority should be given to the following food groups that are central to the intake of saturated and unsaturated fats: dairy products, spreads, meat products, convenience foods, spreads and bakery products. Saturated fats should be replaced with soft fats (more extensive use of oil).
  19. 19. Added sugars We will reduce the intake of sugar by lowering sugar contents in our products and by purchasing products with less sugar. We will take measures that will have an impact on sugar intake and the liking for sugar. In product groups central to sugar intake, sugar contents will be reduced by 10 per cent by the year 2020, from 2015 levels. The long-term objective is to ensure that the sugar content in the products that are central to sugar intake is in accordance with the Better Choice Heart Symbol criteria. Priority should be given to the following food groups that are central to added sugar intake: soft drinks, juicedrinks, bakery products and breakfast cereals, dairy products and berry and fruit foods containing added sugar. Vege- tables (vege- tables, berries and fruits) We will use more vegetables in accordance with the nutrition recommendations. We will also encourage the use of vegetables through marketing communications, food education, recipes and other measures. There will be an increase of 30 per cent in the use of vegetables by the year 2020, compared with the 2012 Findiet survey (In 2012, men consumed an average of about 300 g and women about 350 g of vegetables each day. The long-term target is 500 g/day). A broader range of vegetables, vegetable foods, berries and fruits will be made available and their content in meals will be increased. Measures will be taken to encourage the use of vegetables, including marketing communications, food education methods (such as the sensory-based Sapere education and taste clubs and schools) and recipes.
  20. 20. CONTENT AREA DESCRIPTION POPULATION LEVEL TARGET MEASURES Products for children We will promote the implementation of nutrition recommendations by improving the nutritional quality of the products intended for children and by marketing the products in a responsible manner. In 2020, all (100%) products intended for children are in accordance with the Heart Symbol criteria or the WHO nutrient profile models and the products are marketed in accordance with the guidelines and recommendations on marketing communications to children. The measures will improve the nutritional quality of the products intended for children and ensure that the products intended for children are not of poorer quality than those intended for adults, in terms of their content and quality of salt, fat and added sugar. Marketing directed at children will be in accordance with marking communications guidelines and recommendations.
  21. 21. Basic criteria for the nutrition commitment The operator must 1. support the vision and general objectives laid out for the nutrition commitmen and promote at least one commitment content area. 2. consider nutrition as a whole (product’s whole nutrition profile). reformulation must lead to overall improvements in product quality. 3. act in a nutritionally responsible manner: In your marketing and communications you must comply with the EU food information regulation (EU No 1169/2011) and the EU regulation on nutrition and health claims made on foods (EU No 1924/2006) as well as the Consumer Protection Act (38/1978) and applicable guidelines/recommendations for marketing communications. Follow the rules and recommendations on marketing communications to children. 4.1 The targets must be concrete, specific and significant 4.2 The targets must be measurable and it must be possible to monitor the progress 4.3. The commitment must lead to new products and practices
  22. 22. Nutrition commitments - statistic 53 commitments – 23 operators, • Big food companies 7 • Retail Trade companies 7 • School catering services 4 • Others 8
  23. 23. Results (after the 1st whole year) • ”We bring 400 new plant protein based food ”vege shells” at shops around the country; 300 ”vege shells” were build • ”We add +56 % Hearth Symbol products (meal products)”; + 67% was reached • ”We add 30 new products, less sugar/natural products (muesli, fruit drinks, fruit products)”; 70 new products were listed (own Brand name products) • ”We bring to the market new cheese with special ValSa –salt (less sodium in it) 7 milj kg/y; 3,7 milj kg/y was produced • ”We produce new products with less sugar/natural (20-50 % less sugar), + 100 % to the baseline (84 at market in 2017); 136 new products (2018)
  24. 24. Results: Products/services for children • ”We bring 4 new snack products for children (fruit pure etc) based on school meal recommendation”; 2 products for mass catering was produced • ”We arrange ”Children’s food forum” this year; The forum was arranged with plenty of participants” (Retail Trade company) • ”We bring 20 new products for children (less sugar/salt/natural products); 71 new products for children (Retail Trade company) • ”We arrange 100 free of charge ”S-cook” courses for children with ”the Finnish Martha Förbundet”; 90 courses were arranged around the country (Retail Trade company). • ”We offer for Kindergartens ”Food baskets” including vegetables and fruit for Sapere-food education with tips of the tasks”; Catering service Company
  25. 25. Kestävän kehityksen yhteiskuntasitoumus 14.6.2019 KESTÄVÄN KEHITYKSEN YHTEISKUNTASITOUMUS 25 Case: S-group + 50 new healtier products for children
  26. 26. Preliminary results of the work done • National remarkable new model for cooperation with food operators has bee created • Set the priorities for the measures needed to improve Finnish diet • Wide discussions/workshops with the stakeholders → the stakeholders take their own responsibility to implement the new model in their operations (Federation of Food Industry, Federation of Retailers, Federation of Professional Catering Staff) • ”Not so small, that it is not effective at all” → start with small steps, simple measures, also possible to take the consumers taste preferences into account • Regular dialogue with stakeholders – common development in the voluntary team (working group, seminars, reports → media releases, social media) • Forerunners are now involved → good examples for the other • Annual report, 2019 https://commitment2050.fi/
  27. 27. Other implementation measures of dietary guidelines for children
  28. 28. Nature step to wellbeing “Let’s build a strong basis for children’s welfare, strong immune system and lifelong learning” kuva More information: heli.kuusipalo@thl.fi
  29. 29. The important relationship between nature contacts and human health • A diverse exposure to microbes in early childhood is essential for developing a strong immune system. • Urbanization and global warming challenges to develop new ways to improve the health of people hand in hand with sustainable development.
  30. 30. Natural step to wellbeing promotes circular economy and diversifies children’s microbiome in early-childhood educational environment Early childhood education professionals Food service professionals & systemsChildren and families Municipal commitment
  31. 31. Vegetable-based diet and sensory based food education (Sapere) More nature contacts (playing, climbing trees, touching plants and eating diverse foods), special attention to positive experiences Minimizing food loss and utilizing food waste locally Urban gardening Green walls Compost Wondering, learning, asking, enjoying Respecting nature A strong connection to nature
  32. 32. Follow-up to the 3 years Follow-up to the 6 years Food service Changes in menus and meals Changes in menus and meals Education & food service professionals Attitudes toward foods & eating, pedagogic menus (food contacts), All children and their families Attitudes toward foods & eating, food habits, food literacy, weight and height Overweight, asthma, allergy (ISAAC) 500 intervention children and 500 control children Changes in diet, serum carotenoids as biomarker of vegetable consumption, microbiome, immune responses, allergic sensitivity (IgE), hair cortisol level Changes in diet, serum carotenoids as biomarker of vegetable consumption, microbiome, hair cortisol level Table 1. Measured outcomes in the present project.
  33. 33. Finnish food system reform – a model for day care and primary schools (FoodReform) University of Helsinki (HY) Institute for Health and Welfare (THL) University of Eastern Finland (UEF) Tampere University (TAU) Natural Resources Institute (Luke) Finnish Environment Institute (SYKE) Health, microbiome, immune system Coordination, food systems, nutrition, epidemiology Food education Cost-effectiveness Sustainability climate-neutrality Co-development sustainability WP1 Co-developing sustainable, healthy and climate-neutral food system (SYKE) WP2 Food education in improving food system (UEF) WP3 Measuring diet and food system (THL, Public Health Promotion) WP5 Measuring sustainability and climate-neutrality (Luke)WP4 Measuring health (HY) WP8 Interaction (THL, Communications) WP7 Management and coordination (THL, Public Health Promotion) WP6 Cost- effectiveness (TAU) WP6 Cost- effectiveness (TAU) FIGURE 2. The distribution of the project to work packages (WP).

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