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WHO
Collaborative Programme
Nutrition
and Food Safety
Back
Situation analysis:
Recent attempts to address the problem of nutritional dietary habits have been made through "Cardiovascular risk Factors Study" and "Dietary Trends and Obesity in Lebanon". It was conducted at AUB in 1995 and 1997 respectively with the support of WHO. The study showed relatively high prevalence of obesity probably related to changes in dietary habits. A consensus workshop was planned for 1998 to discuss the results of these studies and establish a plan for intervention aiming at behavioral changes, and increased education about nutritional habits. Concepts and information on nutrition were integrated in the school curricula under the School Health and Environment Education project.
Nutrition and food safety in Lebanon is an issue dealt with by several ministries. In fact regulations of food safety and hygiene is the responsibility of the MPH, ideally through the MPH Health Sanitation Department, Nutrition Unit at the MPH and through the Central Public Health Laboratory (CPHL). The Ministry of Agriculture with the help of its different departments and its Central Laborator oversee fresh produce, all local meat and animal feed and the slaughterhouses. The Ministry of Economy is involved in setting standards and specifications. The Ministry of Industry , as well as the Ministry of Labor is responsible for inspection of all industries, each having its own norms. In addition, the Department of Consumption Production is also involved. The coordination among all these ministries is rather sluggish, and all of them suffer from understaffing. Moreover, there are no unified norms and standards to be adopted by all.
The Nutrition Unit was established in the MPH on August 6, 1997 under the Preventive Care Directorate, Health Sanitation Department. Its duties included:
- Development of the nutritional strategy based on surveillance of nutritional and nutrition pollutants (chemical and biological) related diseases.
- Communication and coordination with public and private sectors regarding the prevention of food borne diseases.
- Coordination of nutrition education activities and implementation at the primary health care level.
- Coordination with the Ministry of Education to integrate safe nutrition and habits in the school curriculum.
- Development of national nutritional and food safety guidelines.
WHO supported work of a short-term consultancy for training the CPHL staff on food safety techniques and establishing protocols. A follow up mission is needed to complete the work that was started.
WHO supported the Micronutrient Initiatives by promoting salt iodization and fluoridation and flour fortification with iron and folic acid. WHO supported the implementation of baseline studies, as well as a short term mission, which recommended establishing a salt fluoridation system in the country, including the necessary supplies, legislation and monitoring system, which could be used to monitor at the same time the salt iodization.
Salt iodization began in 1996. A household consumption survey conducted in 1997 revealed that more than 90% of households consume iodized salt. Another survey on iodine deficiency disorders was conducted in 1997 showing that the median urinary iodine level in high risk regions has increased to a level of 96microg/l compared to 56 microg/l in 1993. The salt iodization has been established, with the collaboration of the UNICEF. There remains the need to establish a system for monitoring the salt iodization in the country.
A study conducted in 1998 suggested that iron-deficiency anemia is a public health problem that needs to be addressed. Accordingly, a proposal for flour fortification with iron was prepared and reviewed by a Review Committee consisting of experts from WHO, UNICEF and the Micronutrient Initiative (MI). In September 1999, an expert from the program development at the MI was recruited to assist in the advocacy aspects related to flour fortification. A 16-month plan leading to implementation of a national flour fortification was proposed during his mission and a project was later developed co-funded by MI and UNICEF. Due to the obstacles in legislation, and monitoring of the addititives, the project was not implemented. Another project is being discussed for the coming biennium.
To ensure nutritional well-being for all people by promoting healthy dietary habits and healthy lifestyles, and reducing the burden of non-communicable diseases the priority areas include:
- Obesity and diet-related non-communicable diseases
- Improved food safety in the country
- Micronutrient deficiencies
Objectives:
1. To improve and enhance the knowledge and practices of health professionals and communities regarding infant and young child feeding and nutrition.
2. To support efforts in accelerating the existing national micronutrient supplementation and fortification activities for the control and prevention of micronutrient malnutrition.
3. To strengthen the national programme for the control and elimination of Iodine Deficiency Disorders (IDD).
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