Norwegian National Action Plan for a Healthier Diet - an outline - Healthy diet, meal enjoyment and good health for everyone!
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Norwegian National Action Plan for a Healthier Diet – an outline Healthy diet, meal enjoyment and good health for everyone!
2
The Magic Meal
Eating involves more than just stopping the rumbling in your stomach.
Good food and good meals help us to play and learn.
Good food and good meals help us to lift heavy things and to think clearly.
Good food and good meals help people to enjoy each other’s company.
Are you struggling with a poor school environment?
Let the children make good food and enjoy it together.
Is there a lot of sick leave at your workplace?
Create a pleasant cafeteria that encourages employees to sit down together.
Are there people coming from far away for a meeting to discuss challenging issues?
Serve food and drink before the discussions begin.
Do residents at the nursing home seem to have no appetite when dinner is served?
Serve them when they’re hungry instead.
Good food and good meals don’t come about by themselves.
That’s why we need a plan of action for a better diet.
This plan is about nourishment and nutrition.
It deals with food that is good for the body and food that is good for the planet.
It deals with food that swims, food that flies, and food that does neither one.
It involves to make the healthier choices the easier choices.
It involves to make our choices more healthy.
It involves the magic that happens when we sit down at the table to eat.
In preschool. At school. At work. In nursing homes. In hospitals.
Good food and good meals can’t solve all our problems.
But they will make it easier to solve them.
And it stops that rumbling in your stomach.
Bent Høie Vidar Helgesen Per Sandberg Jon Georg Dale
Minister of Health Minister of Climate Minister of Fisheries Minister of Agriculture
and Care Services and Environment and Food
Torbjørn Røe Isaksen Solveig Horne Per-Willy Amundsen Sylvi Listhaug
Minister of Education Minister of Children Minister of Justice and Minister of Immigration
and Research and Equality Public Security and Integration
This is a short version of the Norwegian National Action Plan for a Healthier Diet (2017–2021), which was launched in March 2017.
The aim is that the plan will contribute to a healthier diet in the population, as well as strengthen the importance of the social and
cultural functions of the meal.
3
The Norwegian National Action Plan for a Healthier Diet involves:
• Meal enjoyment, and a tasty and • Food, meals and nutrition in health
healthier diet: and care services: Food is important
Healthy food is good for physical throughout the course of our lives
and mental health. A meal can create – for our quality of life, physical and
contentment through good flavours mental health, and to help us to be
and good company. active in our daily lives.
• Healthy and easy choices: It should • Research, development and
be easy to choose healthy, good and innovation should contribute to
reasonably priced food. A sustainable public health work and health care
and environmentally friendly diet is services of high quality. Knowledge is
recommended. essential to reduce social inequalities
in health and to enhance better
• Communication and knowledge: public health.
The communication on food, diet
and health aimed towards the public,
should be clear, consistent and easily
understood.
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Our goal is a healthy diet, meal enjoyment and good health for everyone!
The objectives of the Public Health
Report to the Storting (White paper) The World Health Organization’s
Meld. St. 19 (2014-2015) Coping and global targets to reduce
opportunities – provide the foundation noncommunicable diseases (NCD)
for the National Action Plan for a Healt-
hier Diet: At the World Health Assembly in
• Norway will become one of the three 2012, the World Health Organiza-
countries in the world with the highest tion (WHO) adopted a resolution
life expectancy for a 25 % reduction in premature
• We will have added years of life with mortality from noncommunicable
good health and well-being for all diseases (NCDs), such as cardiovas-
• We will reduce social inequalities in cular diseases, cancers, respiratory
health diseases and diabetes by 2025.
• We will create a society that promotes Global targets that are relevant for
health for the entire population the current Plan of Action include:
• Halt the rise in diabetes and
Goals in the Action Plan obesity
Vision • A 10 % relative reduction in the
• Create a society that promotes meal harmful use of alcohol
enjoyment, a healthy diet and good • A 10 % reduction in the prevalence
health for the entire population. of insufficient physical activity
• A 30 % reduction in the
Main goal prevalence of tobacco use
• A healthy and varied diet for the entire • A 25 % reduction in the preva-
population, regardless of gender, age, lence of raised blood pressure
geographical location, socioeconomic • A 30 % reduction in the mean
status, cultural background, level of population intake of salt/sodium
ability, religion and life philosophy.
Subgoals The World Health Organization’s
• Facilitate changes in diet in accordance global targets to improve maternal,
with advice from the health authorities. infant and young child nutrition
• Reduce social inequality in diet
• Enhance knowledge of the correlation In 2012, the World Health Organiza-
between diet and physical and mental tion determined six global targets
health for improving maternal, infant and
• Promote the development of safe and young child nutrition, by 2025.
healthy foods, and strive for healthy The two most relevant targets in a
and environmentally friendly practices Norwegian context include:
in the production and consumption • Objective 4. No increase in child-
of food hood overweight
• Enhance and assuring the quality of • Objective 6. Increase the rate of
efforts for healthier food, meals and exclusive breastfeeding in the
nutrition in the health and care services first 6 months up to at least 50 %.
5
International cooperation
Norway participates in an international As early as 1972, Norway entered the
cooperation to promote a healthy diet International Covenant on Economic,
and nutrition. The United Nations (UN) Social and Cultural rights. Article 11
has declared this decade (2016–2025) as recognises the right of everyone to
a “Decade of Action on Nutrition”. This adequate food. This involves the right
Plan of Action will provide guidelines for to a quantity and quality of food that is
national implementation, including the sufficient to satisfy the dietary needs of
WHO Action Plan for the Prevention and individuals, as a basis for an active life
Control of NCDs 2013–2020. and good health. This Covenant was
incorporated into Norwegian law through
The Plan of Action will also contribute the Human Rights Act of 21 May 1999.
towards achieving the UN’s Sustainable
Development Goals. More sustainable As described In the UN Guiding Principles
and diversified consumption and on Business and Human Rights (UNGP)
production of food is necessary in order of 2011, the states have a duty to protect
to nourish more people while nurturing human rights and companies have a
the planet. responsibility to respect them.
To achieve the UN’s Sustainable Development Goals
The UN’s 17 Sustainable Development The following three goals are essential
Goals is a set of goals to end poverty, to the National Action Plan
protect the planet and ensure prosperity Goal 2. End hunger, achieve food safety
for all by 2030. and improved nutrition, and promote
sustainable agriculture (including fisheries
The National Action Plan for a Healthier and the aquaculture industry)
Diet will contribute towards achieving
these goals. Goal 3. Ensure healthy lives and promote
well-being for all at all ages
Goal 12. Ensure sustainable consumption
and production patterns
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Why do we need a National Action Plan for a Healthier Diet?
Healthy food and meals are essential for social inequality, and may lead to disease
good physical and mental health, while and a poor quality of life.
an unhealthy diet is one of the major risk
factors for disease and premature death. Non-communicable diseases (cardio-
The Action Plan for a Healthier diet also vascular diseases, cancers, chronic
emphasises the importance of the social respiratory diseases and diabetes) are
functions of a meal. responsible for more than 50 % of all
deaths occurring before the age of 75 in
The aim is that the Action Plan will Norway. An unhealthy diet is one of the
contribute towards a healthier diet and greatest risk factors in developing these
more enjoyable mealtimes for all. To diseases. Diet alone may be the cause of
ensure success, efforts will be required 8000 deaths per year in Norway.
from all sectors, with cooperation from
public, private and voluntary sectors. If the population follows national dietary
recommendations, both women and men
Despite several positive trends in the food could gain two extra healthy years of life,
consumption in Norway in recent years, and save significant expenditures for the
large parts of the Norwegian population society.
still have a low intake of vegetables, fruits,
fish and whole-grain foods and have a The measures in this Action Plan are
high intake of saturated fat, sugar and salt. directed towards the entire population
by facilitating healthy and easy choices
Another challenge involves those who for everyone. The Plan focuses particularly
eat too little, and who are therefore at on children, adolescents, young families
risk of malnutrition and undernutrition, and senior citizens.
which is the case with many chronically ill
and elderly individuals. Government ministries and agencies will
be implementing the National Action
An unhealthy diet is associated with Plan for a Healthier Diet (2017–2021).
Photo: www.unsplash.com
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Key figures regarding the Norwegian diet
Vegetables, fruits and berries Breastfeeding
34 % of men and 41 % of women eat the 95 % of infants are breastfed at the age of
recommended amount of fruit and berries. 2 weeks of age, 81 % at 4 months, 55 % at
9 months, and 35 % at 12 months of age.
15 % of men and 13 % of women eat the
recommended amount of vegetables. Sugar
55 % of 9 and 13 year olds have a higher
Whole grain foods consumption of sugar than recommended.
25 % of adults eat the recommended
amount of whole grain foods. More than 20 % of adults have a higher
consumption of sugar than recommended.
Fish
39 % of men and 31 % of women eat the Saturated fat
recommended amount of fish. 85 % of 9 and 13 year olds have a higher
consumption of saturated fat than
24 % of men and 21 % of women eat the recommended.
recommended amount of fatty fish.
Nearly 80 % of adults have a higher
Meat consumption of saturated fats than
45 % of men and 67% of women eat the recommended.
recommended amount of red meat.
Salt
25 % of men eat twice as much red meat The mean intake of salt in the population is
as recommended. nearly twice the recommended amount.
Milk Alcohol
The consumption of low-fat and skim The consumption of alcohol constitutes
milk has been reduced by 15 % from approx. 2 % of the total intake of energy,
2005 to 2015. The consumption of cheese although this varies considerably
has increased by more than 7%.
Sources: Norwegian Directorate of Health,
Norwegian Institute of Public Health
Photo: foodiesfeed.com
8Quantitative targets and indicators 2021
Population Level Target Starting point Level 2021
A higher proportion has a diet Increase the proportion Different needs for
consistent with the dietary guidelines changes depending
of the Norwegian Directorate of Health on the various
elements of dietary
guidelines
Increased consumption of: A 20 % increase in consumption of Wholesale figures
• Vegetables each of the food groups 78 kg 94 kg
• Fruits and berries 90 kg 108 kg
• Fish 49 kg (whole) 59 kg
• Whole grain foods Data lacking
Reduced dietary content of:
• Added sugar Added sugar: 11 percentage of 13 E %
• Saturated fats energy (E%) 1 14 E %
• Salt Saturated fat: 12 percentage of Approx. 10 g per day Approx. 8
energy (E%) 2 g per day
Salt: 22 % reduction (15 % by 2018,
and 50 % reduction in the long
term)
Infants
Higher proportion of infants who are:
• Exclusively breastfed 60 % are exclusively breastfed at 4 mo. 44 %
• Breastfed 24 % are exclusively breastfed up 17 %
to 6 mo. 35 %
50 % are breastfed at 12 mo.
Children and adolescents
Lower proportion of 15-year olds who: 50 % reduction 3
a) eat sweets 5 times a week or more a) 17 % a) 8,5 %
b) drink soft drinks/sweetened b) 19% b) 9,5 %
beverages once a week or more
Higher proportion of 15-year olds who 50 % increase 3
daily (once or more) eat:
a) vegetables a) 32% a) 48 %
b) fruits b) 36% b) 54%
Higher proportion of 15-24 year olds 20 % increase
who eat: a) 71 a) 85 %
a) fish for dinner at least once a week b) 7 % (tinned b) 9 %
b) fish spread on bread (in sandwiches) mackerel in tomato
at least three times a week sauce)
Higher proportion of 15-year olds who 30 % increase 59 % 77 %
eat breakfast every morning
No increase in the proportion of 0% a) 9 year olds: 15 %
children and adolescents who are b) 17 year olds: 23 %
overweight
Other
Higher proportion are aware of the 80 % are aware of the guidelines 46 %
dietary guidelines
Higher proportion stating that 60 % answers “to a fairly large 46 %
Keyhole labelling makes it easier for extent” or “to a very large extent”
them to choose healthier options
Higher proportion stating that they are 80 % are interested in reducing salt 49 %
interested in reducing their salt intake intake
Increased number of Keyhole products Yearly increase in number of Figure in 2016: 1419
Keyhole products
1 Percentage of energy (E%): Proportion of the total energy content in the diet from
each of the energy yielding nutrients (fat, protein, carbohydrates and alcohol)
2 Recommended max. 10 E%
3 Average of boys and girls
9Healthy and easy choices
It should be easy to choose healthy, that even more companies will sign the
good and reasonably priced food. All agreement in the near future.
sectors and businesses must cooperate
in changing Norwegian dietary habits in In the agreement, the parties commit to
a healthier direction. Public authorities, working towards achieving the following
private actors and organisations must shared targets:
work together in order to make changes
in the diet of the population. • The average intake of added sugar
shall be reduced by at least 12.5%
Cooperation with the food industry by 2021. This means to reduce the
In 2014 the Minister of Health and Care percentage of energy from sugar from
Services has established a high level 13 to 11 by 2021.
group comprised of major actors in the
food industry, to agree on measures that • The average intake of saturated fat
might contribute towards a healthier diet shall be reduced to 13 percentage of
in accordance with the dietary guidelines, energy by 2018. In 2015 the percentage
and to help achieve the targets of the of energy was 14.
World Health Organization regarding the
reduction of noncommunicable diseases. • The average intake of salt shall be
Cooperation has begun on reducing reduced to 8 grams per person per
salt, saturated fat and added sugar in day by 2021. The intake in 2010 was 10
foods, as well as facilitating an increased grams.
consumption of fruits, vegetables, whole
grain foods and fish. • There shall be an increase in the con-
sumption of vegetables, fruits, whole
In 2016, the Minister of Health and Care grain foods and fish, in line with the
Services signed a letter of intent with targets in the national action plan.
different actors in the food chain. By
spring 2017 more than 70 different The collaboration will be evaluated.
businesses have signed up. The aim is
Photo: Ørjan Bertelsen/Norwegian Seafood Council
10Food and beverage marketing directed
to children
The Food and Drink Industry Professional
Practices Committee (MFU), a self- Government initiatives
regulatory committee, was established in • Follow up a comprehensive and
2014 and evaluated in 2016. Results long-term letter of intent with the
of this evaluation shall be followed up. food industry
A Nordic protocol to monitor the marke-
• Continue and develop the salt
ting of unhealthy foods and beverages
partnership
directed to children and young people
was developed in 2016. Norway has • Reduce the intake of saturated fat
participated actively in the international and sugar
work on restrictions on marketing of • Continue and develop the Keyhole
foods and beverages to children. label as a brand system
• Follow up work on the marketing of
In 2016, the World Health Organization unhealthy foods and beverages to
(WHO) passed a resolution and Guidance children
on Ending the Inappropriate Promotion
• Promote the increased consumption
of Foods for Infants and Young Children.
of vegetables and other plant-based
The implementation of these guidelines
foods
will be evaluated as part of the action plan.
• Promote the inclusion of fish and
seafood in the diet
”Fiskesprell” • Ensure that the population has a
sufficient intake of iron and vitamin D
”Fiskesprell” (”Fish Fun”) is a national • Ensure proper attention to nutrition
dietary programme intended to increase in the health enterprises and other
the intake of seafood among children
public bodies
and adolescents. Together with staff
from schools and preschools, efforts • Stimulate food production, product
will be made to promote seafood as a development and innovation
natural choice for meals.
11Sustainability
The National Action Plan for a Healthier
Diet shall assist in promoting a sustainable How to get less food waste
and environmentally friendly develop-
ment. This involves ensuring the needs • Plan your shopping and use a
of the current population, without shopping list.
destroying opportunities for generations
to come. A diet consisting of more fruits • Clean in your refrigerator. Then
and vegetables, more fish, and less meat, you’ll know what you have.
is a more sustainable diet.
• Store your food properly.
This is not simply about what we eat, but
• Remember to maintain a fridge
also about the food that we don’t finish.
temperature of 2 to 4 degrees C.
One-third of all food produced in the
world is never eaten. This is due to food • Don’t immediately throw out
loss and waste at all stages, from produ- food after the ”used by” date.
ction to consumer. If we can reduce the Check the food to see if it’s
loss and waste of food, we can ensure still good.
food for everyone, without increasing
production. This puts less strain on the • Cool your food quickly and
climate and environment. either freeze or refrigerate the
leftovers.
Authorities, manufacturers, distributors
and consumers must all take responsibility • Store leftovers in sealed storage
to ensure a sustainable development. The containers.
government will follow up these efforts
• Freeze bread that won’t be eaten
with an agreement with the food industry
the next day.
to reduce food loss and waste. The
government aims to reduce greenhouse • Let Thursday be ”Leftover
gas emissions from agriculture, increase Thursday”. Use up your leftovers
carbon capture and storage and climate- before shopping for the we-
friendly technologies, and maintain agri- ekend.
cultural areas and adequate resource base.
• Remember that wilted lettuce
We shall continue our efforts for a sustai- will perk up after being dipped in
nable management of the ocean and ma- icy water, and soft tomatoes can
rine resources through quota regulations, be used to make tomato sauce.
technical regulations for fishing, structural
measures and international cooperation. Source: Matvett.no
Food that’s good for the body is good
for the planet! Dietary guidelines by the
Norwegian Directorate of Health facilitate
a positive and sustainable development.
The Directorate will consider the need to
adjust the dietary guidelines to adequately
safeguard the perspective of sustainability.
12Meal enjoyment and a tasty and healthy diet for everyone
Food and meals are important throughout what they like to eat, when they want to
the course of life - for children in preschool, eat, and with whom they wish to share
kids at school and in after-school program- a meal. Many seniors enjoy combining
mes, adults at work, and for seniors in meals with social activities, also across
nursing homes or in their own homes. generations.
The nutritional value of what we eat is
important, but it is just as important to Government initiatives
make mealtime a meeting place for social
interaction and inclusion. • Promote good food and mealtime
habits in preschools.
Children and adolescents are prioritised • Promote good meals and meal
in the ten-year national programme for schemes in schools and after-
community public health work. This school programmes.
programme is intended to strengthen
• Help to ensure that the health aut-
municipal efforts to improve mental
horities’ recommendation of 20 mi-
health and quality of life. The Ministry of
nute meals is carried out at school.
Health and Care Services, the Norwegian
Association of Local and Regional Authori- • Mobilise children as agents of change
ties (KS), the Norwegian Institute of Public for food enjoyment and a healthy
Health, and the Norwegian Directorate and sustainable diet.
of Health are all working together on this • Enhance practical skills.
programme. • Motivate for enjoyment of food and
food care for seniors.
Tasty food, good meals and a good nutri-
• Include food and meals as measures
tion situation are essential for health
to promote a sense of community
and quality of life among seniors. Elderly
and to prevent loneliness.
individuals are just as different from one
another as individuals in other groups, • Healthy choices at the workplace
with different needs and preferences for and in other food service venues.
Diet and mental health
A healthy diet is essential for physical illness has an impact on our lifestyle
health, but has also importance for habits, and that a poor diet can have
mental health and quality of life. The an impact on the course of mental
Action Plan has included this topic, illness. Individuals with severe
which has rarely been addressed. mental illnesses have a significantly
shorter life expectancy than the
A growing body of research indicates general population. The reasons
that the dietary guidelines to promote for this are complex, but lifestyle
health and prevent lifestyle diseases habits such as little physical activity
also apply to good mental health. and poor nutrition are among the
However, we also know that mental factors that may have an impact.
13Communication and knowledge
Information and communication efforts
shall contribute towards greater Government initiatives
knowledge of food, diet and health in
the population. A key task for health • Develop tools and resources for the
authorities is to get through to the entire subject of food and health in pri-
population with clear, easily understood mary and lower secondary school,
and straightforward information about and contribute towards enhanced
diet and nutrition. competency among teachers.
• Continue and develop the commu-
Children and adolescents, and some nication initiative ”Small steps, big
immigrant groups may be difficult to difference”.
reach. In order to reach out to those
• Further develop communication
who do not actively seek information
that supports efforts to better ena-
about diet and health, it is necessary to
ble healthy choices.
consider new methods and channels of
communication. • Further develop and distribute
existing informational material
The Norwegian health authorities have about food and nutrition, for use by
launched a long time communication municipalities in their efforts to help
effort on nutrition and diet; the campaign refugees and immigrants.
”Small change, big difference”. The • Introduce self-catering and create
campaign promotes the idea that small a cookbook that supports healthier
adjustments in everyday life can make a food in prisons.
big difference to health in the long term.
The campaign aims to increase
knowledge of – and confidence in the
dietary recommendations, while at the
same time showing how they can easily
be translated into everyday habits. The
communication aims at being inspiring,
informative and feasible for everyone
– not moralizing.
14Ung.no
Ung.no (Youth.no) is Norway’s largest The website provides quality assured
information website directed at articles and an anonymous question
youth, with more than 800 000 users & answer service that responds to
per month. Ung.no is a low-threshold questions about different topics,
gateway to public information ser- ranging from choice of education to
vices. This service is operated by the initial military service, youth rights
Norwegian Directorate for Children, and falling in love. Diet and nutrition
Youth and Family Affairs (Bufdir). is a separate topic.
15MiRA Resource Centre for Women Canteen course ”Påfyll”
from Minority Groups (”Replenish”)
The MiRA Resource Centre for The Norwegian Directorate of
Women from Minority Groups Health has developed the course
offers training courses for mothers ”Påfyll” (”Replenish”), together
who would like to act as advisors with the Agricultural Information
for other mothers in their local offices and the Norwegian Seafood
community. The women participate Council. This course combines
in suggesting, developing and food preparation with food theory,
planning activities and topics for and is intended to inspire those
these courses. Health and nutrition working in cafeterias or food ser-
are among the main topics. The vices in lower secondary schools to
courses also address the rights of prepare more appealing and healt-
the child, prevention of violence in hy food for pupils. The course also
close relationships, occupational emphasises the important role of
rights and physical fitness training. cafeteria employees in the social
The women learn more about the life of pupils at the school. A course
contents of various foods, how brochure with recipes has been
to make healthy choices, the created for school cafeterias, and
importance of taking care of e-learning tools are posted on the
themselves in a hectic everyday websites of the National Centre for
life, and dealing with stress. Food, Health and Physical Activity.
Photo: kaboopics.com
16Food, meals and nutrition in health and care services
Nutrition is an essential part of treatment
and follow-up in all health and care Government initiatives
services. A healthy diet is important for
quality of life, physical and mental health, • Enhance competency regarding
and for the ability to stay active in nutrition, food and meals throughout
everyday life. health and care services, through
measures such as ”Competence
Malnutrition reduces the immune Plan 2020”.
response, and can increase the risk of
complications, reduce physical and • Follow up development of
cognitive function, and lead to an appropriate tools, guidelines
increased risk of mortality. and quality indicators.
• Implement the National guidelines
on infant nutrition.
”Live well throughout your life”
– Creating a quality reform for • Promote, support and protect
senior citizens breastfeeding, through the Baby-
Friendly Hospital initiative and
To ensure that the basic needs of The Baby Friendly Initiative in
senior citizens are being met, in Community Health Services
terms of food, activity and sociali-
sation, the government will initiate • Follow up efforts towards a
work on a reform. The purpose of comprehensive nutritional strategy
the reform is to ensure additional in the health enterprises.
years of healthy life and greater
• Promote good measures on diet
mastery, and to ensure that the
and nutrition in community health
elderly feel secure that they are
and care services.
receiving appropriate and timely
assistance to meet their health • Follow up measures on nutrition in
and social needs. Food and meals services directed at persons with
will be one of four primary areas. intellectual disabilities.
• Ensure that nutritional considerati-
ons are included in health and social
care services for mental health and
substance abuse disorders.
• Follow up dietary measures as part
of the National Guideline on Dental
Health Services for Children and
Adolescents.
Photo: Ministry of Health and Care Services
17Oslo municipality: Food in housing for adults with intellectual disabilities
Personnel in residential facilities for 227 employees from approximately
adults with intellectual disabilities 70 residential facilities in all districts
have requested courses in practical of the city had participated in the
cooking. In 2012, Oslo municipality cooking courses. Gatherings have
carried out one-day courses in also been held, were personnel
practical cooking in cooperation could share experiences regarding
with Oslo and Akershus University good nutritional practices. An eva-
College. This measure has been luation indicated that the partici-
carried forward in cooperation with pants were very pleased with the
Etterstad upper secondary school, content of the courses, and nearly
and is part of Oslo municipality’s all of them would recommend that
initiative entitled ”Initiative for Bet- their colleagues participate in
ter Nutrition”. By the end of 2016, similar courses.
Sami food traditions in nursing homes
The Centre for Development food on a daily basis. It is, however,
of Institutional and Home Care possible to offer patients food from
Services for the Sami population their local community, prepared in
has asked if it might be possible a Sami manner. The project group
to enhance the diet of Sami pati- recommends that the Centre for
ents in municipal institutions and Development and the municipalities
residential care homes. Personnel pursue this issue, and place grea-
in seven Finnmark municipalities ter focus on how institutions can
have replied to the questionnaire grant the patients’ meal wishes. The
concerning Sami food traditions at report ”Is it necessary and possible
their institution. The results indicate to enhance Sami food traditions at
that personnel are interested in municipal nursing homes and resi-
offering such meals, but that it was dential care housing in Sami settle-
not routine practice to serve Sami ment areas” is available online.
1819
Norwegian National Advisory Unit on Breastfeeding and Mother-Baby-
Friendly Initiative
The Norwegian National Advisory must meet the requirements inclu-
Unit on Breastfeeding (NKA) con- ded in WHO/UNICEF’s ten steps for
ducts research, participates in the successful breastfeeding. This pro-
development of national guidelines, fessional standard is well-documen-
assesses clinical issuess regarding ted in WHO’s report ”Evidence for
breastfeeding, and offers courses the ten steps to successful breast-
for, and supervision of healthcare feeding”, and has had a significant
personnel. effect. Standards for neonatal units
and the community health services
The NKA is responsible for work have been developed based on the
related to the Baby-friendly Hos- Baby-friendly Initiative.
pital Initiative (BFHI) in Norway,
and The Baby-friendly Initiative in 40 out of 46 maternity units in Nor-
community health services. way have been designated Baby-Fri-
endly. More than 90 percent of all
In 1991, the World Health Organiza- births in the country take place in
tion (WHO) and the United Nations these units.
Children’s Fund (UNICEF) launched
the Baby-Friendly Hospital Initiative In 2016, 110 out of 428 municipaliti-
(BFHI) to promote breastfeeding es were designated as Baby-Friend-
and early close contact betwe- ly community health centres. More
en mothers and their infants at than half of the nation’s infants
hospital maternity units. Norway and small children participate in
adopted this initiative in 1993 with the routine preventive programme
the Mother-Baby-Friendly Initiative. offered by the community health
In order to be an approved Moth- centres.
er-Baby-Friendly hospital, a hospital
20Research, development and innovation
We need good monitoring systems in or-
der to follow and describe changes in the Government initiatives
Norwegian diet over time, and the relati-
onship between dietary risk factors and • Follow and describe changes in
health problems. Research, development the Norwegian diet over time. To
and innovation will contribute towards further develop the food composi-
high quality public health work and tion table, and determine whether
healthcare services. It will give us greater to establish systems for keeping up
knowledge of how to reduce social ine- with changes in declarations, volu-
quality in health, and what is needed to me and sales over time.
give the population additional years of • Develop and implement food, nutri-
life with good health and well-being. tion and health indicators.
• Promote research on food, nutrition
The National Nutrition Council advises
and health.
the Norwegian Directorate of Health
on matters regarding diet, nutrition • Follow up the food and health
and health. The Norwegian Scientific section of the government’s plan
Committee for Food Safety (VKM) carries of action for the implementation of
out independent risk assessments for Health&Care21 (HelseOmsorg21).
the Norwegian Food Safety Authority Acquire more knowledge of, and
(Mattilsynet) across the Authority’s field highlight the relationship between
of responsibility as well as environmental mental health and diet.
risk assessments. • Enhance competency with respect
to the effect of measures and be-
havioural economics.
The APPETITE App
Tablet applications can strengthen
dietary measures by showing
people what they are actually
eating and drinking. They can also
help to prevent weight loss and
other problems that may ensue
after falls, cognitive decline or
loneliness. The University of Oslo
has created an app called
APPETITE, and is testing it out in
four municipalities: Oslo,
Tvedestrand, Bærum and
Drammen.
21Dietary guidelines by the Norwegian Directorate of Health
• Enjoy a varied diet with lots of vegetables, fruit and berries, whole-grain
foods and fish, and limited amounts of processed meat, red meat, salt
and sugar.
• Maintain a good balance between the amount of energy you obtain
through food and drink and the amount of energy you expend
through physical activity.
• Eat at least five portions of vegetables, fruit and berries every day.
• Eat whole grain foods every day.
• Eat fish two to three times a week. You can also use fish as a spread
on bread.
• Choose lean meat and lean meat products. Limit the amount of
processed meat and red meat.
• Include low-fat dairy products in your daily diet.
• Choose edible oils, liquid margarine and soft margarine spreads
instead of hard margarines and butter.
• Choose foods that are low in salt and limit the use of salt when
preparing food and at the table.
• Avoid foods and drinks that are high in sugar.
• Choose water as a thirst-quencher.
• Be physically active for at least 30 minutes each day.
Look for the Keyhole when shopping for food.
Source: Norwegian Directorate of Health
22Published by: The Ministry of Health and Care Services, Norway The Action Plan can be downloaded on regjeringen.no Public institutions may order several copies from: The Norwegian Government Security and Service Organisation Website: www.publikasjoner.dep.no Email: publikasjonsbestilling@dss.dep.no Phone: 222 40 000 Publication code: I-1178 E Design and layout: Kord Photos, where otherwise not specified: Ole Walter Jacobsen. Thanks to Aminah Cittadella Jacobsen, Luna and her parents, Bjørgunn and Simon; children at the Norlandia Furulund preschool; students at Blindern Upper Secondary School; residents at the Fagerborghjemmet nursing home, and visiting teenagers Eilof, Josephine Alicia, Jonathan Eugene, Lucia, Jenny and Sofia. Printing: The Ministry’s Security and Service Organisation 07/2017 – 300 copies
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