Page 38 - STRATEGY FOR SUSTAINABLE AGRICULTUR AND RURAL DEVELOPMENT IN THE PERIOD 2021-2030 AND VISION TO 2050

Box 1: Healthy and sustainable diets

According to WHO, nutrition is a critical part of health and development. Better
nutrition is related to improved infant and child, safer pregnancy and childbirth, lower
risk of non-communicable diseases (such as diabetes and cardiovascular disease),
and longevity. Poor diet is one of the leading causes of malnutrition in all its forms,
including undernutrition, micronutrient deficiencies and overweight/obesity. About
30% of the Vietnamese population cannot afford a healthy diet (FAO, 2022). Improving
consumption of healthy diet is therefore one of the key strategies to avoid malnutrition
from happening, in a sustainable and equitable manner.

Healthy and sustainable diets refer to dietary patterns that fulfill the aims of the
guiding principles of sustainable healthy diets, namely: promote all dimensions of
individuals’ health and wellbeing, have low environmental pressure and impact, are
accessible, affordable, safe and equitable, and are culturally acceptable (FAO and
WHO, 2019). A healthy diet includes enough fruits, vegetables, nuts, seeds, whole
grains, and legumes; sufficient but not excessive calories and amounts of starchy
staples and animal-sourced foods (milk, eggs, poultry, and fish); and limited or no
foods, food groups, or nutrients that could lead to health risks when eaten in excess,
such as free sugars (including sugar-sweetened beverages), saturated fat, salt, red
and processed meats, and ultra-processed foods. A healthy diet should have only
minimal levels, or none if possible, of pathogens, toxins, and other agents that
cause foodborne diseases. The exact makeup of a healthy diet varies depending on
individual requirements and physical activity, cultural context, local food availability
and access, and dietary customs (WHO, 2018), but there are general principles for
making healthy diets possible: these include ensuring that a diversity of nutritious and
safe foods are available and accessible year-round; that healthy diets are affordable
to all; and that consumers are informed, empowered, supported, and willing to make
healthy dietary choices (GLOPAN, 2020).

According to the National Food-Based Dietary Guidelines (FBDGs), a healthy and
sustainable diet is culturally appropriate for diverse contexts and populations and
often include a set of science-based messages for the general public accompanied by
an image or graphic (e.g. a food pyramid). The types of evidence used to inform FBDGs
include: assessments of food and nutrient intakes, food supplies, prevalence and
public health importance of diet-related health and nutrition outcomes, and cultural
preferences. FBDGs must be updated periodically based on changes in population
health over time, and on new scientific evidence regarding relationships between food,
nutrition and health.

3838 Guidelines for the Strategy for sustainable agriculture and rural development
Guidelines for the Strategy for sustainable agriculture and rural development
in the period 2021-2030, and vision to 2050
in the period 2021-2030, and vision to 2050