Guide to National Nutrition Week and Healthy Eating
| Aspect | Details |
|---|---|
| Event | National Nutrition Week (NNW) |
| Duration | September 1 to 7 (Annual) |
| Purpose | Raise awareness about nutrition, promote healthy eating habits, and support overall well-being. |
| Objectives | 1. Educate about proper nutrition2. Encourage healthier dietary practices3. Promote health and well-being |
| Healthy Diet Components | - Fruits and vegetables- Legumes- Nuts- Whole grains |
| WHO Recommendations | |
| Fruits & Vegetables | - 10+ years: 400 g or 5 portions/day- 2-5 years: 250 g/day- 6-9 years: 350 g/day |
| Fats | Less than 30% of total energy intake |
| Salt, Sodium, & Potassium | Reduce sodium intake, increase potassium consumption |
| Sugars | Reduce free sugar intake to <10% of total energy intake (ideally <5%) |
| Carbohydrates | Primarily from whole grains, fruits, vegetables, pulses |
| Fiber | - Adults: 25 g/day- 2-5 years: 15 g/day- 6-9 years: 21 g/day |
| Key Benefits of Healthy Diet | Disease prevention, weight management, improved digestive health, enhanced mental health, stronger immune system |