models/rag_chunks.json

[
  {
    "id": "dge_10_regeln.pdf_p1_c0",
    "source": "dge_10_regeln.pdf",
    "page": 1,
    "chunk_idx": 0,
    "text": "Gut essen und trinken \u2013 die DGE-\nEmpfehlungen\nBunt und gesund essen und dabei die Umwelt schonen, das sind die\nDGE-Empfehlungen. Wer sich \u00fcberwiegend von Obst und Gem\u00fcse,\nVollkorngetreide, H\u00fclsenfr\u00fcchten sowie N\u00fcssen und p\ufb02anzlichen \u00d6len\nern\u00e4hrt, sch\u00fctzt nicht nur seine Gesundheit, sondern schont dabei die\nRessourcen der Erde."
  },
  {
    "id": "dge_10_regeln.pdf_p2_c0",
    "source": "dge_10_regeln.pdf",
    "page": 2,
    "chunk_idx": 0,
    "text": "Dazu geh\u00f6rt auch Lebensmittelabf\u00e4lle zu reduzieren. Die DGE-\nEmpfehlungen \u201eGut essen und trinken\u201c zeigen einen Weg, den Verzehr\nvon p\ufb02anzlichen Lebensmitteln zu steigern und den von tierischen\nLebensmitteln zu senken, um Gesundheit und Umwelt zu sch\u00fctzen.\nObst und Gem\u00fcse \u2013 viel und bunt"
  },
  {
    "id": "dge_10_regeln.pdf_p3_c0",
    "source": "dge_10_regeln.pdf",
    "page": 3,
    "chunk_idx": 0,
    "text": "Am besten Wasser trinken\nObst und Gem\u00fcse \u2013 viel und bunt\nH\u00fclsenfr\u00fcchte und N\u00fcsse regelm\u00e4\u00dfig essen\nVollkorn ist die beste Wahl\nPflanzliche \u00d6le bevorzugen\nMilch und Milchprodukte jeden Tag\nFisch jede Woche\nFleisch und Wurst \u2013 weniger ist mehr\nS\u00fc\u00dfes, Salziges und Fettiges \u2013 besser stehen lassen\nMahlzeiten genie\u00dfen\nIn Bewegung bleiben und auf das Gewicht achten\nAusgew\u00e4hlte Fragen und Antworten zu den FBDGs\nDownloads\nDie Ern\u00e4hrungsempfehlungen der DGE gelten f\u00fcr"
  },
  {
    "id": "dge_10_regeln.pdf_p3_c1",
    "source": "dge_10_regeln.pdf",
    "page": 3,
    "chunk_idx": 1,
    "text": "Downloads\nDie Ern\u00e4hrungsempfehlungen der DGE gelten f\u00fcr\ngesunde Erwachsene in Deutschland im Alter von 18 @\n65 Jahren, die sowohl pflanzliche als auch tierische\nLebensmittel essen GMischkost).\nAm besten Wasser trinken\nTrinken Sie rund 1,5 Liter jeden Tag, am besten\nWasser oder andere kalorienfreie Getr\u00e4nke wie\nunges\u00fc\u00dften Tee. Trinkwasser aus der Leitung ist\nein frisches, sicheres und einfach verf\u00fcgbares\nLebensmittel. Zuckerges\u00fc\u00dfte und alkoholische\nGetr\u00e4nke sind nicht empfehlenswert."
  },
  {
    "id": "dge_10_regeln.pdf_p4_c0",
    "source": "dge_10_regeln.pdf",
    "page": 4,
    "chunk_idx": 0,
    "text": "mehr zur Empfehlung \u201eWasser trinken\u201c\nObst und Gem\u00fcse \u2013 viel und bunt\nObst und Gem\u00fcse liefern reichlich Vitamine,\nMineralstoffe, Ballaststoffe sowie sekund\u00e4re\nPflanzenstoffe. Sie sind gut f\u00fcr die Gesundheit und\ntragen zur S\u00e4ttigung bei. Genie\u00dfen Sie mindestens\n5 Portionen Obst und Gem\u00fcse pro Tag, am besten\nin ihrer jeweiligen Erntesaison.\nmehr zur Empfehlung \u201eObst und Gem\u00fcse\u201c\nH\u00fclsenfr\u00fcchte und N\u00fcsse regelm\u00e4\u00dfig essen\nH\u00fclsenfr\u00fcchte wie Erbsen, Bohnen und Linsen sind"
  },
  {
    "id": "dge_10_regeln.pdf_p4_c1",
    "source": "dge_10_regeln.pdf",
    "page": 4,
    "chunk_idx": 1,
    "text": "H\u00fclsenfr\u00fcchte und N\u00fcsse regelm\u00e4\u00dfig essen\nH\u00fclsenfr\u00fcchte wie Erbsen, Bohnen und Linsen sind\nreich an Eiwei\u00df, Vitaminen, Mineral- und\nBallaststoffen sowie sekund\u00e4ren Pflanzenstoffen.\nN\u00fcsse liefern zus\u00e4tzlich lebensnotwendige\nFetts\u00e4uren und sind gut f\u00fcr die Herzgesundheit.\nVerzehren Sie mindestens einmal in der Woche\nH\u00fclsenfr\u00fcchte und t\u00e4glich eine kleine Handvoll\nN\u00fcsse.\nmehr zur Empfehlung \u201eH\u00fclsenfr\u00fcchte und N\u00fcsse\u201c\nERN\u00c4HRUNGSBERATER*IN FINDEN"
  },
  {
    "id": "dge_10_regeln.pdf_p5_c0",
    "source": "dge_10_regeln.pdf",
    "page": 5,
    "chunk_idx": 0,
    "text": "Vollkorn ist die beste Wahl\nBei Getreideprodukten wie Brot, Nudeln, Reis und\nMehl ist die Vollkornvariante die beste Wahl f\u00fcr die\nGesundheit. Lebensmittel aus Vollkorn s\u00e4ttigen\nl\u00e4nger und enthalten mehr Vitamine und\nMineralstoffe als Wei\u00dfmehlprodukte. Insbesondere\ndie Ballaststoffe im Vollkorn senken das Risiko f\u00fcr\nviele Krankheiten.\nmehr zur Empfehlung \u201eVollkorn\u201c\nP\ufb02anzliche \u00d6le bevorzugen\nPflanzliche \u00d6le sind reich an lebensnotwendigen\nFetts\u00e4uren und Vitamin E. Bevorzugen Sie"
  },
  {
    "id": "dge_10_regeln.pdf_p5_c1",
    "source": "dge_10_regeln.pdf",
    "page": 5,
    "chunk_idx": 1,
    "text": "Pflanzliche \u00d6le sind reich an lebensnotwendigen\nFetts\u00e4uren und Vitamin E. Bevorzugen Sie\nbeispielsweise Raps\u00f6l und daraus hergestellte\nMargarine. Empfehlenswert sind au\u00dferdem Walnuss-,\nLein-, Soja- und Oliven\u00f6l.\nmehr zur Empfehlung \u201ePflanzliche \u00d6le\u201c\nMilch und Milchprodukte jeden Tag\nMilch und Milchprodukte liefern insbesondere Eiwei\u00df,\nCalcium, Jod, Vitamin B2 und Vitamin B12 und\nunterst\u00fctzen die Knochengesundheit. Werden"
  },
  {
    "id": "dge_10_regeln.pdf_p6_c0",
    "source": "dge_10_regeln.pdf",
    "page": 6,
    "chunk_idx": 0,
    "text": "pflanzliche Milchalternativen verwendet, ist auf die\nVersorgung mit Calcium, Jod, Vitamin B2 und Vitamin\nB12\u00a0 zu achten.\nmehr zur Empfehlung \u201eMilch und Milchprodukte\u201c\nFisch jede Woche\nFette Fische wie Lachs, Makrele und Hering liefern\nwertvolle Omega-3eFetts\u00e4uren. Seefisch wie\nKabeljau oder Seelachs enth\u00e4lt zudem Jod.\nEssen Sie ein- bis zweimal Fisch pro Woche.\nmehr zur Empfehlung \u201eFisch\u201c\nFleisch und Wurst \u2013 weniger ist mehr\nFleisch enth\u00e4lt gut verf\u00fcgbares Eisen sowie Selen"
  },
  {
    "id": "dge_10_regeln.pdf_p6_c1",
    "source": "dge_10_regeln.pdf",
    "page": 6,
    "chunk_idx": 1,
    "text": "Fleisch und Wurst \u2013 weniger ist mehr\nFleisch enth\u00e4lt gut verf\u00fcgbares Eisen sowie Selen\nund Zink. Zu viel Fleisch von Rind, Schwein, Lamm\nund Ziege und insbesondere Wurst erh\u00f6hen das\nRisiko f\u00fcr Herz-Kreislauf-Erkrankungen und\nDickdarmkrebs. Die Produktion von Fleisch und\nWurstwaren belastet die Umwelt deutlich st\u00e4rker als"
  },
  {
    "id": "dge_10_regeln.pdf_p7_c0",
    "source": "dge_10_regeln.pdf",
    "page": 7,
    "chunk_idx": 0,
    "text": "die von pflanzlichen Lebensmitteln. Wenn Sie Fleisch\nund Wurst essen, dann nicht mehr als 300\u00a0g pro\nWoche.\nmehr zur Empfehlung \u201eFleisch und Wurst\u201c\nS\u00fc\u00dfes, Salziges und Fettiges \u2013 besser stehen lassen\nZucker, Salz und Fett stecken oft \u201eunsichtbar\u201c in\nverarbeiteten Lebensmitteln wie Wurst, Geb\u00e4ck,\nS\u00fc\u00dfwaren, Fast Food und Fertigprodukten. Wird\nhiervon viel gegessen, steigt das Risiko f\u00fcr\n\u00dcbergewicht, Bluthochdruck, Herz-Kreislauf-\nErkrankungen und Typ-2eDiabetes."
  },
  {
    "id": "dge_10_regeln.pdf_p7_c1",
    "source": "dge_10_regeln.pdf",
    "page": 7,
    "chunk_idx": 1,
    "text": "\u00dcbergewicht, Bluthochdruck, Herz-Kreislauf-\nErkrankungen und Typ-2eDiabetes.\nmehr zur Empfehlung \u201eS\u00fc\u00dfes, Salziges und Fettiges\u201c\nMahlzeiten genie\u00dfen\nLassen Sie sich Zeit beim Essen und g\u00f6nnen Sie sich\neine Pause. Langsames und bewusstes Essen f\u00f6rdert\nzudem das S\u00e4ttigungsgef\u00fchl. Gemeinsam essen tut\ngut."
  },
  {
    "id": "dge_10_regeln.pdf_p8_c0",
    "source": "dge_10_regeln.pdf",
    "page": 8,
    "chunk_idx": 0,
    "text": "mehr zur Empfehlung \u201eMahlzeiten genie\u00dfen\u201c\nIn Bewegung bleiben und auf das Gewicht achten\nErn\u00e4hrung und k\u00f6rperliche Aktivit\u00e4t geh\u00f6ren\nzusammen. T\u00e4gliche Bewegung und ein aktiver Alltag\nf\u00f6rdern die Knochengesundheit und senken das\nRisiko f\u00fcr die Entwicklung von \u00dcbergewicht sowie f\u00fcr\nviele weitere Krankheiten.\nmehr zur Empfehlung \u201eBewegung und Gewicht\u201c\nH\u00c4UFIG GESTELLTE FRAGEN UND ANTWORTEN\nWISSENSCHAFTLICHE GRUNDLAGEN"
  },
  {
    "id": "harvard_healthy_eating.pdf_p1_c0",
    "source": "harvard_healthy_eating.pdf",
    "page": 1,
    "chunk_idx": 0,
    "text": "The Nutrition Source > Healthy Eating Plate\nHealthy Eating Plate\nUse the Healthy Eating Plate as a guide for creating healthy,\nbalanced meals\u2014whether served at the table or packed in a\nlunch box. Click on each section of the interactive image below to\nlearn more.\n\uf409\nTHE NUTRITION SOURCE\n \uf431\n\uf431\n\uf431"
  },
  {
    "id": "harvard_healthy_eating.pdf_p2_c0",
    "source": "harvard_healthy_eating.pdf",
    "page": 2,
    "chunk_idx": 0,
    "text": "HEAL THY \nOILS\nWATER\nVEGETABLES\nFRUITS\nHEAL THY \nPROTEIN\nWHOLE \nGRAINS\nLooking for a printable copy? Download one here, and hang it on\nyour refrigerator to serve as a daily reminder when planning and\npreparing your meals! Translations of the Healthy Eating Plate\nare also available in over 25 languages.\nBuilding a Healthy and Balanced Diet\nMake most of your meal vegetables and fruits \u2013 \u00bd of your\nplate.\nAim for color and variety, and remember that potatoes don\u2019t"
  },
  {
    "id": "harvard_healthy_eating.pdf_p2_c1",
    "source": "harvard_healthy_eating.pdf",
    "page": 2,
    "chunk_idx": 1,
    "text": "plate.\nAim for color and variety, and remember that potatoes don\u2019t\ncount as vegetables on the Healthy Eating Plate because of their\nnegative impact on blood sugar.\nGo for whole grains \u2013 \u00bc of your plate."
  },
  {
    "id": "harvard_healthy_eating.pdf_p3_c0",
    "source": "harvard_healthy_eating.pdf",
    "page": 3,
    "chunk_idx": 0,
    "text": "Whole and intact grains\u2014whole wheat, barley, wheat berries,\nquinoa, oats, brown rice, and foods made with them, such as\nwhole wheat pasta\u2014have a milder effect on blood sugar and\ninsulin than white bread, white rice, and other re\ufb01ned grains.\nProtein power \u2013 \u00bc of your plate.\nFish, poultry, beans, and nuts are all healthy, versatile protein\nsources\u2014they can be mixed into salads, and pair well with\nvegetables on a plate. Limit red meat, and avoid processed meats\nsuch as bacon and sausage."
  },
  {
    "id": "harvard_healthy_eating.pdf_p3_c1",
    "source": "harvard_healthy_eating.pdf",
    "page": 3,
    "chunk_idx": 1,
    "text": "vegetables on a plate. Limit red meat, and avoid processed meats\nsuch as bacon and sausage.\nHealthy plant oils \u2013 in moderation.\nChoose healthy vegetable oils like olive, canola, soy, corn,\nsun\ufb02ower, peanut, and others, and avoid partially hydrogenated\noils, which contain unhealthy trans fats. Remember that low-fat\ndoes not mean \u201chealthy. \u201d\nDrink water, coffee, or tea.\nSkip sugary drinks, limit milk and dairy products to one to two\nservings per day, and limit juice to a small glass per day."
  },
  {
    "id": "harvard_healthy_eating.pdf_p3_c2",
    "source": "harvard_healthy_eating.pdf",
    "page": 3,
    "chunk_idx": 2,
    "text": "servings per day, and limit juice to a small glass per day.\nStay active.\nThe red \ufb01gure running across the Healthy Eating Plate\u2019s\nplacemat is a reminder that staying active is also important in\nweight control.\nThe main message of the Healthy Eating Plate is to focus on\ndiet quality:\nThe type of carbohydrate in the diet is more important than the\namount of carbohydrate in the diet, because some sources of\ncarbohydrate\u2014like vegetables ( other than potatoes ), fruits,"
  },
  {
    "id": "harvard_healthy_eating.pdf_p3_c3",
    "source": "harvard_healthy_eating.pdf",
    "page": 3,
    "chunk_idx": 3,
    "text": "carbohydrate\u2014like vegetables ( other than potatoes ), fruits,\nwhole grains, and beans\u2014are healthier than others."
  },
  {
    "id": "harvard_healthy_eating.pdf_p4_c0",
    "source": "harvard_healthy_eating.pdf",
    "page": 4,
    "chunk_idx": 0,
    "text": "The Healthy Eating Plate also advises consumers to avoid\nsugary beverages, a major source of calories\u2014usually with little\nnutritional value\u2014in the American diet.\nThe Healthy Eating Plate encourages consumers to use healthy\noils, and it does not set a maximum on the percentage of\ncalories people should get each day from healthy sources of fat.\nIn this way, the Healthy Eating Plate recommends the opposite\nof the low-fat message promoted for decades by the USDA."
  },
  {
    "id": "harvard_healthy_eating.pdf_p4_c1",
    "source": "harvard_healthy_eating.pdf",
    "page": 4,
    "chunk_idx": 1,
    "text": "of the low-fat message promoted for decades by the USDA.\nYo u r  Q u e s t i o n s  A n s w e r e d\n\u25b6 Are the relative sizes of the Healthy Eating Plate sections based\non calories or volume?\n\u25b6 How can I apply this guide if I don\u2019t eat my meals from a single\nplate?\n\u25b6 What about alcohol? Isn\u2019t alcohol supposed to be good for you in\nsmall amounts?\nY our Plate and the Planet\nJust as different foods can have\ndiffering impacts on human health,\nthey also have differing impacts on"
  },
  {
    "id": "harvard_healthy_eating.pdf_p4_c2",
    "source": "harvard_healthy_eating.pdf",
    "page": 4,
    "chunk_idx": 2,
    "text": "differing impacts on human health,\nthey also have differing impacts on\nthe environment. Food production is\na major contributor to greenhouse\ngas emissions, and it places an\nenormous demand upon our earth\u2019s\nnatural resources.\nLEARN ABOUT THE IMPACTS\nOF THE FOODS ON YOUR\nPLATE"
  },
  {
    "id": "harvard_healthy_eating.pdf_p5_c0",
    "source": "harvard_healthy_eating.pdf",
    "page": 5,
    "chunk_idx": 0,
    "text": "\u25b6 Who created the Healthy Eating Plate?\n\u25b6 What about the Healthy Eating Pyramid? Will it be going away?\n\u25b6 Will following the Healthy Eating Pyramid and Healthy Eating\nPlate guidelines really make me healthier?\nPermissions for Use\nThe Healthy Eating Plate\nimage is owned by Harvard\nUniversity. The\ndownloadable version may\nbe used, without\npermission, for educational\nand other non-commercial\nuses with proper\nattribution, including the following copyright noti\ufb01cation and\ncredit line:"
  },
  {
    "id": "harvard_healthy_eating.pdf_p5_c1",
    "source": "harvard_healthy_eating.pdf",
    "page": 5,
    "chunk_idx": 1,
    "text": "uses with proper\nattribution, including the following copyright noti\ufb01cation and\ncredit line:\nCopyright \u00a9 2011, Harvard University. For more information about\nThe Healthy Eating Plate, please see The Nutrition Source,\nDepartment of Nutrition, Harvard T.H. Chan School of Public Health,\nwww .thenutritionsource.org, and Harvard Health Publications,\nwww.health.harvard.edu.\nAny other use, including commercial reuse or mounting on\nother systems, requires permission from the Department of"
  },
  {
    "id": "harvard_healthy_eating.pdf_p5_c2",
    "source": "harvard_healthy_eating.pdf",
    "page": 5,
    "chunk_idx": 2,
    "text": "other systems, requires permission from the Department of\nNutrition at the Harvard T.H. Chan School of Public Health.\nPlease contact us to submit your request.\n\u25b6 References\n\uf105"
  },
  {
    "id": "harvard_healthy_eating.pdf_p6_c0",
    "source": "harvard_healthy_eating.pdf",
    "page": 6,
    "chunk_idx": 0,
    "text": "Last reviewed January 2023\n \nHarvard Chan Home Harvard University Home Make a Gift Privacy Policy\nReport Copyright Violation Accessibility\nCopyright \u00a9 2026 The President and Fellows of Harvard College\nTerms of Use\nThe contents of this website are for educational purposes and are not intended to offer personal medical\nadvice. Y ou should seek the advice of your physician or other qualified health provider with any questions"
  },
  {
    "id": "harvard_healthy_eating.pdf_p6_c1",
    "source": "harvard_healthy_eating.pdf",
    "page": 6,
    "chunk_idx": 1,
    "text": "you may have regarding a medical condition. Never disregard professional medical advice or delay in\nseeking it because of something you have read on this website. The Nutrition Source does not recommend\nor endorse any products.\nSupport The Nutrition Source\nWith financial challenges from Harvard\u2019s federal funding freeze, we are\ndepending on philanthropy more than ever. Thank you for your support!\nMAKE A GIFT\nGet Our Newsletter"
  },
  {
    "id": "harvard_healthy_eating.pdf_p6_c2",
    "source": "harvard_healthy_eating.pdf",
    "page": 6,
    "chunk_idx": 2,
    "text": "MAKE A GIFT\nGet Our Newsletter\nA monthly update filled with nutrition news and tips from Harvard experts\u2014all\ndesigned to help you eat healthier.\nSIGN UP"
  },
  {
    "id": "who_healthy_diet.pdf_p1_c0",
    "source": "who_healthy_diet.pdf",
    "page": 1,
    "chunk_idx": 0,
    "text": "Donate\nDonate Credits\nHealthy diet26 January 2026\n\u0627\u0644\u0639\u0631\u0628\u064a\u0629 \u4e2d\u2f42\nFran\u00e7ais\n\u0420\u0443\u0441\u0441\u043a\u0438\u0439\nEspa\u00f1ol\nKey facts\nDiet plays a critical role in shaping the health\nand well-being of both individuals and\npopulations, and unhealthy diets are a major\nrisk factor for disease and disability.\nHealthy diets help to protect against\nmalnutrition in all its forms, as well as\nnoncommunicable diseases (NCDs),\nincluding diabetes, heart disease, stroke and\ncancer.\nHealthy dietary practices start early in life \u2013"
  },
  {
    "id": "who_healthy_diet.pdf_p1_c1",
    "source": "who_healthy_diet.pdf",
    "page": 1,
    "chunk_idx": 1,
    "text": "cancer.\nHealthy dietary practices start early in life \u2013\nbreastfeeding fosters healthy growth and\nimproves cognitive development.\nDietary behaviours and preferences\nestablished in childhood and adolescence\noften extend into adulthood.\nHealthy diets come in many forms, but the\nfour core principles of adequacy, balance,\nmoderation and diversity should be the\nfoundation of any healthy diet.\nA diet must also be safe to be healthy, i.e.\nfree from microbial and chemical"
  },
  {
    "id": "who_healthy_diet.pdf_p2_c0",
    "source": "who_healthy_diet.pdf",
    "page": 2,
    "chunk_idx": 0,
    "text": "contaminants.\nA variety of minimally processed and\nunprocessed foods low in unhealthy fats, free\nsugars and sodium are the foundation of any\nhealthy diet.\n\u00a0\nOverview\nConsuming a healthy diet throughout the life-\ncourse helps to prevent malnutrition in all its\nforms as well as a range of noncommunicable\ndiseases (NCDs) and conditions.\nHowever , change in food production and food\nsystems, rapid urbanization and changing\nlifestyles have led to a shift in dietary patterns."
  },
  {
    "id": "who_healthy_diet.pdf_p2_c1",
    "source": "who_healthy_diet.pdf",
    "page": 2,
    "chunk_idx": 1,
    "text": "systems, rapid urbanization and changing\nlifestyles have led to a shift in dietary patterns.\nPeople are now consuming more highly\nprocessed foods high in unhealthy fats, free\nsugars and salt/sodium, and many people do not\neat enough fruit and vegetables or consume\nsu!cient dietary \ufb01bre.\nThe exact make-up of a diversi\ufb01ed, balanced and\nhealthy diet will vary depending on individual\ncharacteristics (e.g. age, gender , lifestyle and\ndegree of physical activity), cultural context,"
  },
  {
    "id": "who_healthy_diet.pdf_p2_c2",
    "source": "who_healthy_diet.pdf",
    "page": 2,
    "chunk_idx": 2,
    "text": "characteristics (e.g. age, gender , lifestyle and\ndegree of physical activity), cultural context,\nlocally-available foods and dietary customs.\nHowever , the basic principles of what constitutes\na healthy diet remain the same and are\ndescribed in four principles:\nadequacy: meets, without exceeding,\nmicronutrient and macronutrient needs such\nthat de\ufb01ciencies are prevented;\nbalance: total energy intake is balanced with\nenergy expenditure, with an adequate"
  },
  {
    "id": "who_healthy_diet.pdf_p2_c3",
    "source": "who_healthy_diet.pdf",
    "page": 2,
    "chunk_idx": 3,
    "text": "balance: total energy intake is balanced with\nenergy expenditure, with an adequate\nbalance across the three primary sources of"
  },
  {
    "id": "who_healthy_diet.pdf_p3_c0",
    "source": "who_healthy_diet.pdf",
    "page": 3,
    "chunk_idx": 0,
    "text": "energy, protein, fats and carbohydrates;\nmoderation: limited intake of nutrients,\ningredients, and foods that may be\ndetrimental to health;\ndiversity: inclusion of a wide variety of\nnutritious foods within and across food\ngroups.\nDiets embracing these four core principles\npromote health throughout the life course.\nWHO guidance on\nhealthy diets\nCarbohydrates\nCarbohydrates provide the primary energy\nsource for the body. The amount of\ncarbohydrate in the diet can vary and although"
  },
  {
    "id": "who_healthy_diet.pdf_p3_c1",
    "source": "who_healthy_diet.pdf",
    "page": 3,
    "chunk_idx": 1,
    "text": "source for the body. The amount of\ncarbohydrate in the diet can vary and although\nlow and very low carbohydrate diets are used to\ntreat certain conditions, for most people a\nvariety of unre\ufb01ned carbohydrates should\nrepresent a signi\ufb01cant portion of the diet,\napproximately 45\u201375% of total daily energy.\nCarbohydrates in the diet should come\nprimarily from whole grains, vegetables,\nfruits and pulses. Examples of whole grains\ninclude unprocessed maize, millet, oats,"
  },
  {
    "id": "who_healthy_diet.pdf_p3_c2",
    "source": "who_healthy_diet.pdf",
    "page": 3,
    "chunk_idx": 2,
    "text": "fruits and pulses. Examples of whole grains\ninclude unprocessed maize, millet, oats,\nwheat and brown rice. Examples of pulses\ninclude lentils, chickpeas, beans, and dried\npeas.\nFresh fruit and vegetables are great choices\nbut frozen and canned are also good,\nprovided they don\u2019t have added sugars or\nexcess sodium. While fruit juice can be\nconsumed, most varieties including those\nwithout added sugars contain signi\ufb01cant\namounts of free sugars, the consumption of\nwhich should be limited."
  },
  {
    "id": "who_healthy_diet.pdf_p3_c3",
    "source": "who_healthy_diet.pdf",
    "page": 3,
    "chunk_idx": 3,
    "text": "amounts of free sugars, the consumption of\nwhich should be limited.\nEveryone older than 10 years of age should"
  },
  {
    "id": "who_healthy_diet.pdf_p4_c0",
    "source": "who_healthy_diet.pdf",
    "page": 4,
    "chunk_idx": 0,
    "text": "aim for at least 400 grams of fruits and\nvegetables per day, with lesser amounts for\nchildren under 10: at least 250 or 350 grams\nfor children 2\u20135 or 6\u20139 years of age,\nrespectively.\nEveryone older than 10 years of age should also\naim for a daily intake of at least 25 grams of\nnaturally-occurring dietary \ufb01bre as found in\nfoods, with lesser amounts for children under\n10: at least 15 or 21 grams for children 2\u20135 or 6\u2013\n9 years of age, respectively.\nSugars\nThe consumption of free sugars should be"
  },
  {
    "id": "who_healthy_diet.pdf_p4_c1",
    "source": "who_healthy_diet.pdf",
    "page": 4,
    "chunk_idx": 1,
    "text": "9 years of age, respectively.\nSugars\nThe consumption of free sugars should be\nlimited to less than 10% of total daily energy\nintake, which is equivalent to 50 g (or about\n12 level teaspoons) for a person of healthy\nbody weight consuming about 2000 calories\nper day. Limiting further to 5% or less of total\ndaily energy intake may provide additional\nhealth bene\ufb01ts.\nConsumption of free sugars should be\nlimited throughout the life course. Free\nsugars include monosaccharides and"
  },
  {
    "id": "who_healthy_diet.pdf_p4_c2",
    "source": "who_healthy_diet.pdf",
    "page": 4,
    "chunk_idx": 2,
    "text": "limited throughout the life course. Free\nsugars include monosaccharides and\ndisaccharides (e.g. sucrose, fructose,\nglucose) added to foods and beverages by\nthe manufacturer, cook or consumer, and\nsugars naturally present in honey, syrups,\nfruit juices and fruit juice concentrates.\nReducing consumption of free sugars (and\nmaintaining low levels of intake) should be\naccomplished without the use of non-sugar\nsweeteners. Examples of common non-sugar\nsweeteners include acesulfame K, aspartame,"
  },
  {
    "id": "who_healthy_diet.pdf_p4_c3",
    "source": "who_healthy_diet.pdf",
    "page": 4,
    "chunk_idx": 3,
    "text": "sweeteners. Examples of common non-sugar\nsweeteners include acesulfame K, aspartame,\nadvantame, cyclamates, neotame, saccharin,\nsucralose, stevia and stevia derivatives.\nFats"
  },
  {
    "id": "who_healthy_diet.pdf_p5_c0",
    "source": "who_healthy_diet.pdf",
    "page": 5,
    "chunk_idx": 0,
    "text": "Fat is an essential nutrient for proper\nfunctioning of cells in the body, and two fatty\nacids \u2013 linoleic acid and \u03b1-linolenic acid \u2013 can\nonly be obtained from the diet. Therefore, in\nadults, a minimum of 15% of the energy\nconsumed per day should be from fat, up to 30%\nof total daily calories or more as described\nbelow.\nFor adults, limiting the amount of total fat in\nthe diet to 30% or less of total daily energy\nintake may help to prevent unhealthy weight"
  },
  {
    "id": "who_healthy_diet.pdf_p5_c1",
    "source": "who_healthy_diet.pdf",
    "page": 5,
    "chunk_idx": 1,
    "text": "the diet to 30% or less of total daily energy\nintake may help to prevent unhealthy weight\ngain in the adult population. Children have\nunique energy requirements for optimal\ngrowth and development throughout\nchildhood and adolescence and therefore\nhigher total fat intakes may also be\nacceptable.\nThe quality of dietary fat is important.\nUnsaturated fat (found in \ufb01sh, avocado and\nnuts, and in sun\ufb02ower, soybean, canola and\nolive oils) is preferable to saturated fat (found"
  },
  {
    "id": "who_healthy_diet.pdf_p5_c2",
    "source": "who_healthy_diet.pdf",
    "page": 5,
    "chunk_idx": 2,
    "text": "nuts, and in sun\ufb02ower, soybean, canola and\nolive oils) is preferable to saturated fat (found\nin fatty meat, butter, palm and coconut oil,\ncream, cheese, ghee and lard) and trans fat of\nall kinds, including both industrially-\nproduced trans fat (found in baked and fried\nfoods, and pre-packaged snacks and foods,\nsuch as frozen pizza, pies, cookies, biscuits,\nwafers, and cooking oils and spreads) and\nruminant trans fat (found in meat and dairy\nfoods from ruminant animals, such as cows,"
  },
  {
    "id": "who_healthy_diet.pdf_p5_c3",
    "source": "who_healthy_diet.pdf",
    "page": 5,
    "chunk_idx": 3,
    "text": "ruminant trans fat (found in meat and dairy\nfoods from ruminant animals, such as cows,\nsheep, goats and camels).\nNo more than 10% of total energy intake\nshould come from saturated fat and no more\nthan 1% of total energy from trans fat of any\ntype. Lower intakes of saturated and trans fat\nmay have additional health bene\ufb01ts.\nSaturated and trans fat can be replaced with\npolyunsaturated fat or monounsaturated fat\nfrom plant sources. Saturated fat can also be\nreplaced by carbohydrates from foods"
  },
  {
    "id": "who_healthy_diet.pdf_p5_c4",
    "source": "who_healthy_diet.pdf",
    "page": 5,
    "chunk_idx": 4,
    "text": "from plant sources. Saturated fat can also be\nreplaced by carbohydrates from foods\ncontaining naturally-occurring dietary \ufb01bre,\nsuch as whole grains, fruits, vegetables and\npulses. In particular, industrially-produced"
  },
  {
    "id": "who_healthy_diet.pdf_p6_c0",
    "source": "who_healthy_diet.pdf",
    "page": 6,
    "chunk_idx": 0,
    "text": "trans fats are not part of a healthy diet and\nshould be avoided.\nFat intake, especially saturated and trans fat,\ncan be reduced by: steaming or boiling\ninstead of frying when cooking; replacing\nbutter, lard and ghee with oils rich in\npolyunsaturated fat, such as soybean, canola\n(rapeseed), corn, saf\ufb02ower and sun\ufb02ower\noils; eating reduced-fat dairy foods and lean\nmeats, or trimming visible fat from meat; and\nlimiting the consumption of baked and fried\nfoods, and pre-packaged snacks and foods"
  },
  {
    "id": "who_healthy_diet.pdf_p6_c1",
    "source": "who_healthy_diet.pdf",
    "page": 6,
    "chunk_idx": 1,
    "text": "limiting the consumption of baked and fried\nfoods, and pre-packaged snacks and foods\n(e.g. doughnuts, cakes, pies, cookies,\nbiscuits and wafers) that contain industrially-\nproduced trans fat.\nProtein\nProteins provide the building blocks for many of\nthe structural elements of the body, such as\nmuscle, as well as functional molecules such as\nhormones and enzymes. Protein intake at 10\u2013\n15% of total daily energy intake is generally\nsu!cient to meet the needs of adults"
  },
  {
    "id": "who_healthy_diet.pdf_p6_c2",
    "source": "who_healthy_diet.pdf",
    "page": 6,
    "chunk_idx": 2,
    "text": "15% of total daily energy intake is generally\nsu!cient to meet the needs of adults\n(approximately 50\u201375 grams for a person of\nhealthy body weight consuming about 2000\ncalories per day).\nProtein intake may be greater than 15% of\ntotal daily energy intake during adolescence,\nand for athletes, body builders and others\nactively building and/or maintaining\nsigni\ufb01cant amounts of muscle mass.\nConsuming excessive amounts of protein,\nhowever, can place a metabolic burden on"
  },
  {
    "id": "who_healthy_diet.pdf_p6_c3",
    "source": "who_healthy_diet.pdf",
    "page": 6,
    "chunk_idx": 3,
    "text": "Consuming excessive amounts of protein,\nhowever, can place a metabolic burden on\nthe body, particularly the kidneys.\nProtein can come from a mix of animal and\nplant sources. Protein digestibility and\nquality should also be considered,\nparticularly in childhood and adolescence. In\nsome contexts, switching to more plant-\nbased sources of protein may be preferable\nto decrease risk of diet-related"
  },
  {
    "id": "who_healthy_diet.pdf_p7_c0",
    "source": "who_healthy_diet.pdf",
    "page": 7,
    "chunk_idx": 0,
    "text": "noncommunicable diseases in adults. In\nother contexts, consumption of animal\nsource foods is still important to favour\nnutrient intakes, particularly in children and\npregnant/lactating women.\nSalt/sodium and potassium\nSodium and potassium are essential minerals\nbut high intake of sodium (salt) is associated\nwith increased blood pressure which can lead to\ncardiovascular disease. Salt intake is high in\nmany parts of the world and people are often\nunaware of the amount of salt they consume."
  },
  {
    "id": "who_healthy_diet.pdf_p7_c1",
    "source": "who_healthy_diet.pdf",
    "page": 7,
    "chunk_idx": 1,
    "text": "many parts of the world and people are often\nunaware of the amount of salt they consume.\nPotassium can mitigate the negative e\"ects of\nelevated sodium consumption on blood\npressure.\nIn many countries, most salt comes from\nprocessed foods (e.g. ready meals;\nprocessed meats such as bacon, ham and\nsalami; cheese; and salty snacks) or from\nfoods consumed frequently in large amounts\n(e.g. bread). Salt is also added to foods\nduring cooking (e.g. bouillon, stock cubes,"
  },
  {
    "id": "who_healthy_diet.pdf_p7_c2",
    "source": "who_healthy_diet.pdf",
    "page": 7,
    "chunk_idx": 2,
    "text": "(e.g. bread). Salt is also added to foods\nduring cooking (e.g. bouillon, stock cubes,\nsoy sauce and \ufb01sh sauce) or at the point of\nconsumption (e.g. table salt).\nIn adults, salt intake should be limited to less\nthan 5 grams per day (2 grams per day\nsodium). For children the maximum amount\nof sodium is less and needs to be estimated\nbased on energy intake.\nSalt intake can be reduced by limiting the\namount of salt and high-sodium condiments\n(e.g. soy sauce, \ufb01sh sauce and bouillon)"
  },
  {
    "id": "who_healthy_diet.pdf_p7_c3",
    "source": "who_healthy_diet.pdf",
    "page": 7,
    "chunk_idx": 3,
    "text": "amount of salt and high-sodium condiments\n(e.g. soy sauce, \ufb01sh sauce and bouillon)\nwhen cooking and preparing foods; not\nhaving salt or high-sodium sauces on the\ntable; limiting the consumption of salty\nsnacks; and choosing products with lower\nsodium content.\nA potassium intake of at least 90 mmol/day\n(3510 mg/day) for adults may be bene\ufb01cial.\nFor children the amount of potassium is less"
  },
  {
    "id": "who_healthy_diet.pdf_p8_c0",
    "source": "who_healthy_diet.pdf",
    "page": 8,
    "chunk_idx": 0,
    "text": "and needs to be estimated based on energy\nintake. Intake of potassium can be increased\nby consuming fresh fruit and vegetables.\nLower-sodium salt substitutes (LSSS), in\nwhich a proportion of the sodium is typically\nreplaced with potassium, are alternatives to\nregular table salt.. These products can\ncontribute to reducing sodium intake in\npeople not at risk of hyperkalaemia (elevated\npotassium levels in the blood), especially in\npopulations where discretionary salt is a"
  },
  {
    "id": "who_healthy_diet.pdf_p8_c1",
    "source": "who_healthy_diet.pdf",
    "page": 8,
    "chunk_idx": 1,
    "text": "potassium levels in the blood), especially in\npopulations where discretionary salt is a\nmajor source of sodium intake and can\ntherefore help reduce cardiovascular disease\nthrough both lower sodium intake and higher\npotassium intake. WHO recommends this\nintervention for settings where health\nsystems have the capacity to detect promptly\nand manage potential cases of kidney\ndisease.\nVitamins and minerals\n(micronutrients)\nMicronutrients are essential vitamins and"
  },
  {
    "id": "who_healthy_diet.pdf_p8_c2",
    "source": "who_healthy_diet.pdf",
    "page": 8,
    "chunk_idx": 2,
    "text": "disease.\nVitamins and minerals\n(micronutrients)\nMicronutrients are essential vitamins and\nminerals \u2013 there are about 30 in total, including\n13 vitamins (such as A, B-complex, C, D, E, and K)\nand 16 minerals (like iron, iodine, zinc, and\ncalcium) \u2013 that the body needs in small amounts\nfor proper growth and health. De\ufb01ciencies in\nthese nutrients can lead to serious health issues,\nfrom anaemia and scurvy to cognitive\nimpairment and neural tube defects. Globally,"
  },
  {
    "id": "who_healthy_diet.pdf_p8_c3",
    "source": "who_healthy_diet.pdf",
    "page": 8,
    "chunk_idx": 3,
    "text": "from anaemia and scurvy to cognitive\nimpairment and neural tube defects. Globally,\nmicronutrient de\ufb01ciencies are highly prevalent:\nmore than half of children under \ufb01ve and over\ntwo-thirds of non-pregnant women of\nreproductive age are de\ufb01cient in at least one key\nmicronutrient (typically iron, zinc, vitamin A, or\nfolate).\nEncourage a diet with a wide variety of\nnutrient\u2011dense foods, including fruits,"
  },
  {
    "id": "who_healthy_diet.pdf_p9_c0",
    "source": "who_healthy_diet.pdf",
    "page": 9,
    "chunk_idx": 0,
    "text": "vegetables, whole grains, legumes, nuts,\nseeds, and lean animal\u2011source foods, to\nensure adequate intake of key vitamins and\nminerals.\nPromote the consumption of\nmicronutrient\u2011rich foods regularly \u2013 for\nexample, beans or lean meats to support iron\nintake; dark\u2011green leafy vegetables to\nimprove vitamin A status; or iodized salt to\navoid iodine de\ufb01ciency.\nIn countries where micronutrient de\ufb01ciencies\nare highly prevalent (20% or higher), integrate\nlarge\u2011scale food forti\ufb01cation into national"
  },
  {
    "id": "who_healthy_diet.pdf_p9_c1",
    "source": "who_healthy_diet.pdf",
    "page": 9,
    "chunk_idx": 1,
    "text": "are highly prevalent (20% or higher), integrate\nlarge\u2011scale food forti\ufb01cation into national\npublic health strategies by fortifying widely-\nconsumed staples and condiments \u2013 such as\n\ufb02our, rice, oil, salt, or sugar \u2013 with key\nmicronutrients (e.g., iron, folic acid, vitamin\nA, iodine, and zinc).\nFoods\nA wide variety of foods, including a variety of\nfruits, vegetables, pulses, wholegrains and lean\nsources of protein, help ensure a healthy diet.\nDiverse diets, based on a wide variety of foods,"
  },
  {
    "id": "who_healthy_diet.pdf_p9_c2",
    "source": "who_healthy_diet.pdf",
    "page": 9,
    "chunk_idx": 2,
    "text": "sources of protein, help ensure a healthy diet.\nDiverse diets, based on a wide variety of foods,\nbetween and within food groups, are associated\nwith a greater likelihood of meeting vitamin and\nmineral requirements and reduced risk of diet-\nrelated noncommunicable diseases. For many\nadults, a shift towards more plant-based sources\nof protein may bring health bene\ufb01ts, particularly\nwhen the shift is away from \u00a0red meat. Foods\nhigh in unhealthy fats, free sugars and sodium\nshould be limited."
  },
  {
    "id": "who_healthy_diet.pdf_p9_c3",
    "source": "who_healthy_diet.pdf",
    "page": 9,
    "chunk_idx": 3,
    "text": "high in unhealthy fats, free sugars and sodium\nshould be limited.\nAdditionally, diets containing signi\ufb01cant\namounts of highly processed foods, which are\noften high in sodium, sugar or unhealthy fats,\nare associated with negative health outcomes."
  },
  {
    "id": "who_healthy_diet.pdf_p10_c0",
    "source": "who_healthy_diet.pdf",
    "page": 10,
    "chunk_idx": 0,
    "text": "For infants and young children\nIn the \ufb01rst 2 years of a child\u2019s life, optimal\nnutrition fosters healthy growth and improves\ncognitive development. It also reduces the risk of\nbecoming overweight or obese and developing\nNCDs later in life.\nAdvice on a healthy diet for infants and children\nis similar to that for adults, but the following\nelements are also important:\ninfants should be breastfed exclusively\nduring the \ufb01rst 6 months of life;\ninfants should be breastfed continuously"
  },
  {
    "id": "who_healthy_diet.pdf_p10_c1",
    "source": "who_healthy_diet.pdf",
    "page": 10,
    "chunk_idx": 1,
    "text": "during the \ufb01rst 6 months of life;\ninfants should be breastfed continuously\nuntil 2 years of age and beyond;\nfrom 6 months of age, breast milk should be\ncomplemented with a variety of adequate,\nsafe and nutrient-dense foods. Salt and\nsugars should not be added to\ncomplementary foods;\ninfants and young children of 6\u201323 months of\nage should consume a diverse diet that\nincludes animal source foods, such as meat,\n\ufb01sh, or eggs, as well as fruits and vegetables;"
  },
  {
    "id": "who_healthy_diet.pdf_p10_c2",
    "source": "who_healthy_diet.pdf",
    "page": 10,
    "chunk_idx": 2,
    "text": "includes animal source foods, such as meat,\n\ufb01sh, or eggs, as well as fruits and vegetables;\nconsumption of starchy staple foods should\nbe minimized; and\nfoods high in sugar, salt and trans fats as\nwell as sweet beverages should be avoided.\nHow to promote\nhealthy diets\nDiet evolves over time, being in\ufb02uenced by many\nsocial and economic factors that interact in a\ncomplex manner to shape individual dietary\npatterns. These factors include income, food\nprices (which will a\"ect the availability and"
  },
  {
    "id": "who_healthy_diet.pdf_p10_c3",
    "source": "who_healthy_diet.pdf",
    "page": 10,
    "chunk_idx": 3,
    "text": "patterns. These factors include income, food\nprices (which will a\"ect the availability and\na\"ordability of healthy foods), individual\npreferences and beliefs, cultural traditions, and"
  },
  {
    "id": "who_healthy_diet.pdf_p11_c0",
    "source": "who_healthy_diet.pdf",
    "page": 11,
    "chunk_idx": 0,
    "text": "geographical and environmental aspects\n(including climate change). Therefore, creating a\nhealthy food environment \u2013 that promotes a\ndiversi\ufb01ed, balanced and healthy diet \u2013 requires\nthe involvement of multiple sectors and\nstakeholders, including government, and the\npublic and private sectors.\nGovernments have a central role in creating a\nhealthy food environment that enables people to\nadopt and maintain healthy dietary practices.\nEvidence-based, cost-e\"ective and other"
  },
  {
    "id": "who_healthy_diet.pdf_p11_c1",
    "source": "who_healthy_diet.pdf",
    "page": 11,
    "chunk_idx": 1,
    "text": "adopt and maintain healthy dietary practices.\nEvidence-based, cost-e\"ective and other\nrecommended actions by policy-makers to\ncreate a healthy food environment include the\nfollowing:\ncreating coherence in national policies and\ninvestment plans \u2013 including health, food and\nagricultural, education, \ufb01scal and trade\npolicies \u2013 to promote a healthy diet and\nprotect public health through:\n\u00a0\nincreasing incentives (e.g. through\nsubsidies) for producers and retailers to"
  },
  {
    "id": "who_healthy_diet.pdf_p11_c2",
    "source": "who_healthy_diet.pdf",
    "page": 11,
    "chunk_idx": 2,
    "text": "increasing incentives (e.g. through\nsubsidies) for producers and retailers to\ngrow, use and sell fresh fruit and\nvegetables;\nestablishing taxes and reducing incentives\nfor the food industry to decrease\nproduction of processed foods containing\nhigh levels of saturated fat,\u00a0trans fat, free\nsugars and salt/sodium;\nencouraging reformulation of food\nproducts to reduce the contents of\nsaturated fat,\u00a0trans fat, free sugars and\nsalt/sodium, with the goal of eliminating"
  },
  {
    "id": "who_healthy_diet.pdf_p11_c3",
    "source": "who_healthy_diet.pdf",
    "page": 11,
    "chunk_idx": 3,
    "text": "saturated fat,\u00a0trans fat, free sugars and\nsalt/sodium, with the goal of eliminating\nindustrially-produced\u00a0trans fat;\nimplementing mandatory instruments to\nprotect children from the harmful impact of\nfood marketing;\nestablishing standards to foster healthy\ndietary practices through ensuring the\navailability of healthy, nutritious, safe and\naffordable foods in pre-schools, schools,"
  },
  {
    "id": "who_healthy_diet.pdf_p12_c0",
    "source": "who_healthy_diet.pdf",
    "page": 12,
    "chunk_idx": 0,
    "text": "other public institutions and the\nworkplace; and\nencouraging transnational, national and\nlocal food services and catering outlets to\nimprove the nutritional quality of their\nfoods \u2013 ensuring the availability and\naffordability of healthy options \u2013 and to\nreview portion sizes and pricing;\nencouraging consumer demand for healthy\nfoods and meals through:\n\u00a0\npromoting consumer awareness of a\nhealthy diet;\ndeveloping school policies and\nprogrammes that encourage and enable"
  },
  {
    "id": "who_healthy_diet.pdf_p12_c1",
    "source": "who_healthy_diet.pdf",
    "page": 12,
    "chunk_idx": 1,
    "text": "healthy diet;\ndeveloping school policies and\nprogrammes that encourage and enable\nchildren to adopt and maintain a healthy\ndiet;\nnudging interventions that deliberately\nadjust the choice architecture and the\ncontext within which consumers make\ndietary decisions, including how options\nare presented, placed and priced;\neducating children, adolescents and adults\nabout nutrition and healthy dietary\npractices;\nencouraging culinary skills, including in\nchildren through schools;"
  },
  {
    "id": "who_healthy_diet.pdf_p12_c2",
    "source": "who_healthy_diet.pdf",
    "page": 12,
    "chunk_idx": 2,
    "text": "practices;\nencouraging culinary skills, including in\nchildren through schools;\nsupporting point-of-sale information,\nincluding through nutrition labelling that\nensures accurate, standardized and\ncomprehensible information on nutrient\ncontents in foods (in line with the Codex\nAlimentarius Commission guidelines);\nimplementing \u00a0interpretive front-of-pack\nlabelling to facilitate consumer\nunderstanding; and\nproviding nutrition and dietary counselling\nat primary health-care facilities;"
  },
  {
    "id": "who_healthy_diet.pdf_p12_c3",
    "source": "who_healthy_diet.pdf",
    "page": 12,
    "chunk_idx": 3,
    "text": "understanding; and\nproviding nutrition and dietary counselling\nat primary health-care facilities;\npromoting appropriate infant and young child\nfeeding practices through:\n\u00a0\nimplementing the International Code of\nMarketing of Breast-milk Substitutes and"
  },
  {
    "id": "who_healthy_diet.pdf_p13_c0",
    "source": "who_healthy_diet.pdf",
    "page": 13,
    "chunk_idx": 0,
    "text": "subsequent relevant World Health\nAssembly resolutions;\nimplementing policies and practices to\npromote protection of working mothers;\nensuring access to quality counselling on\ninfant and young child feeding during\npregnancy and the \ufb01rst two years of life;\nand\npromoting, protecting and supporting\nbreastfeeding in health services and the\ncommunity, including through the Baby-\nfriendly Hospital Initiative.\nWHO response\nWHO\u2019s work to improve diets and nutrition is"
  },
  {
    "id": "who_healthy_diet.pdf_p13_c1",
    "source": "who_healthy_diet.pdf",
    "page": 13,
    "chunk_idx": 1,
    "text": "friendly Hospital Initiative.\nWHO response\nWHO\u2019s work to improve diets and nutrition is\nrooted in mandates from its Member States\nthrough resolutions of the World Health\nAssembly (WHA) and the United Nations General\nAssembly (UNGA). Momentum started with the\nWHO Global Strategy on Diet, Physical Activity\nand Health in 2004, which called for coordinated\naction across governments, civil society, the\nprivate sector and WHO to promote healthy\ndiets and physical activity."
  },
  {
    "id": "who_healthy_diet.pdf_p13_c2",
    "source": "who_healthy_diet.pdf",
    "page": 13,
    "chunk_idx": 2,
    "text": "private sector and WHO to promote healthy\ndiets and physical activity.\nOver time, further resolutions, including the\nComprehensive implementation plan on\nmaternal, infant and young child nutrition and\nits global targets, have shaped WHO\u2019s work\naround three core areas:\ntarget\u2011focused action;\nprotecting people from harmful dietary\ncomponents and commercial practices; and\nmultisectoral action across systems.\nTogether , these resolutions require WHO to"
  },
  {
    "id": "who_healthy_diet.pdf_p13_c3",
    "source": "who_healthy_diet.pdf",
    "page": 13,
    "chunk_idx": 3,
    "text": "multisectoral action across systems.\nTogether , these resolutions require WHO to\nsupport all countries in ensuring that everyone,\neverywhere, can access healthy, safe and\na\"ordable diets throughout life."
  }
]