Healthy diet

The rapid urbanization and changing lifestyles which have led to a shift in dietary patterns is impacting the consumption of healthy diets, which helps protect against malnutrition and the risk of  noncommunicable diseases (NCDs). The increased production and access to highly processed convenience foods, its availability and people’s lifestyles are leading to a  greater consumption of foods high in energy, fats, free sugars or salt/sodium.

The exact make-up of a diversified healthy diet will vary depending on the individual needs (e.g. age, gender, lifestyle, degree of physical activity), locally available foods and dietary customs. However, basic principles remain similar. A healthy diet is based on the consumption of a wide variety of different foods eaten in combination, including: including staple foods (e.g. cereals such as wheat, barley, rye, maize or rice, or starchy tubers or roots such as potato, yam, taro or cassava); legumes (e.g. lentils, beans); vegetables; fruit; and foods from animals sources (e.g. meat, fish, eggs and milk).

In countries where undernutrition is still high, and where obesity prevalence is rising, ensuring that appropriate energy balance is supported as part of a healthy diet that meets nutrient needs without excess consumption of unhealthy foods is essential.

WHO Regional Office for South-East Asia advocates and provides technical support to countries on implementing multiple policy measures to promote healthy diets, which include improving individual lifestyle choices and the food environment. WHO also works closely with development partners and governments to promote food systems that support healthy diets.