China’s New National Nutritional Program 2017-2030
Data: healthdata.org
A cursory glance at the graphics above is enough to establish that as a nation the Chinese are eating and drinking themselves to early graves in greater numbers than ever before. Yes, dietary risks are China's most pressing matter when it comes to its health care system and safeguarding its citizens.
Based on current trends China is facing an impending health crisis and unmanageable health spending on a scale never before witnessed globally. With these grim realities in mind on the 13th of July 2017, China’s State Council announced the approval of the National Nutrition Program (2017-2030)". This plan blueprints China's food industry and health care strategy for the next 13 years with an overriding emphasis on preventative strategies and population wide dietary interventions using policy, legislation and regulatory reform as primary strategies to avoid the approaching storm. The contents of the document are likely to shape China's food industry significantly over the coming decade and beyond.
The plan is divided into short term goals (2020) many of which are related to realizing a reduction in nutritional deficiency diseases and long-term goals (2030) in which overall plans are outlined in broader strokes. Overall the plan is to invest heavily in the health care and food industry and foster an environment that fast tracks reforms and rewards innovation.
The nuts and bolts of China’s National Nutritional Program 2017-2030
Reduce anemia in children and pregnant women (great potential for health foods, iron fortified foods, food for pregnant and lactating women, complementary foods for babies
Reduce folic acid deficiency (neural tube defects are covered under health food claims, Vitamin B9 fortified foods, foods for pregnant and lactating women etc.
Increase in-patient screening for nutritional deficiency, develop new treatment guidelines for inpatient clinical nutrition and foster multidisciplinary approach to patient management with 1 clinical dietician to every 150 beds
Reduce national salt intake by 20% (low sodium foods, the use of content claims on labels are great strategies to align with this goal)
Reduce childhood obesity (health foods)
Develop legislation, regulation, and national standards
Foster grassroots health movements
Develop research and development capacities
Strengthen food safety monitoring and supervision
Develop food composition monitoring (an inventory of ingredients associated with disease )
Strengthen iodine deficiency detection and treatment strategies (causes hypothyroidism - solution iodine fortified foods etc.)
Develop the nutritious food industry (emphasis on edible agricultural produce)
Develop health foods, nutritionally fortified foods, high protein foods,
Emphasize and redevelop traditional eating patterns
Promote nutritional literacy in general population and specific populations (elderly, students, pregnant women)
Vigorously promote health and nutrition data sharing
Increase breastfeeding rates
Promote the development of FSMP industry and develop clear standards of use for these products
Increase budget allocation and spending on development of nutritional policy and implementation framework
Strengthen international cooperation
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