Member profile
Dr. Mariette Gerber
Organization:
Cancer Institute Montpellier
Country:
France
I am working on:
up-date of the recommendations of the National Nutrition and Health Program at the French Food safety Agency (ANSES°
Dr. Mariette Gerber
I was especially interested in reading the FFA because I am actually working at the French Food Safety Agency (ANSES) on up-dating the recommendations of the French National Nutriton-Health Program. As such, my comments are more orientated on malnutrition ( that is to say : unhealthy nutrition not by lack but by excess and bad quality)
1-General comment: All the important issues are covered, with taking into consideration traditional eating habits and locally produced foods to serve as a basis for nutriton recommendation. Also, the draft recognises that food is situated at the crossing of health, environment and society.(see fig attached)
Comments on Chapter 2: the most importance sentence is : strategies should adress the people’s dietary sources and the context in which these choices are made: this is very important because advertising and large accessibility are determinant factors in the environment
Comments on chapter 3:
No comment on chapters 4-5
2-Does the Framework for Action adequately reflect the commitments of the Rome Declaration on Nutrition, and how could this be improved?
Yes but it appears somewhat insufficient with regard to the developpment of obesity and NTDs in some developping countries. The need to access to physical activy and practice it has been mentionned in my comment on 3-3
3-Does the Framework for Action provide sufficient guidance to realize the commitments made?
Yes, but some might be difficult to realise
4-Are there any issues which are missing in the draft Framework for Action to ensure the effective implementation of the commitments and action to achieve the objectives of the ICN2 and its Declaration?
Missing issues pertain to the development of obesity and NTDs: Physical activity is absent. Sustainable agriculture and healthy food processing and transformation by food industry is insufficient