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Nutrition and diet for healthy lifestyles in Europe: the ‘Eurodiet’ Project

Published online by Cambridge University Press:  02 January 2007

Anthony Kafatos  and
Caroline A. Codrington
Anthony Kafatos
Affiliation:
University of Crete, Department of Social Medicine, Preventive Medicine & Nutrition Unit, PO Box 1393, GR-71110 Iraklion, Crete, Greece.
Caroline A. Codrington*
Affiliation:
University of Crete, Department of Social Medicine, Preventive Medicine & Nutrition Unit, PO Box 1393, GR-71110 Iraklion, Crete, Greece.
*
Corresponding author: Email: ccodring@med.voc.gr
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Abstract

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The aims of this project are to formulate a strategy and action plan for developing and implementing European dietary guidelines. The project is supported by DGV/F/3 and was initiated in October 1998. The work plan has entailed the formation of Working Parties composed of prominent experts from the member states to prepare consensus documents on the state of the art in Europe and the added value of European population-based guidelines. These groups are addressing 4 inter-linked components of the project: (1) evaluation of the role of diet and lifestyles in health & disease patterns in Europe; (2) the feasibility of developing an EU-wide framework for food-based dietary guidelines; (3) public health nutrition strategies for implementing FBDGs and for enhancing physically active lifestyles in Europe and (4) an evaluation of policy, trade, economic and technological aspects to improving nutritional status and lifestyles in the EU. Stakeholders from the spectrum of interests involved are invited to assess and debate the science and policy implications of these documents, which will be presented at a European Conference in May 2000. Recommendations in the form of a practical, evidence based policy document will be presented to the European Commission, the Council of Ministers and the European Parliament.

Keywords

NutritionDietHealthy lifestylesPolicyEurope
Type
Research Article
Information
Public Health Nutrition , Volume 2 , Supplement 3a , March 1999 , pp. 327 - 328
Copyright
Copyright © CABI Publishing 1999

References

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3 FAO/WHO Preparation of Food-Based Dietary Guidelines. 1998; Geneva: WHO.Google Scholar