[Наталья П.]

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Guidance on the prevention of cardiovascular disease at the population level

The guidance topics include:

· How to reduce the nation’s consumption of salt, saturated fats and trans fats

· How to ensure food marketing and promotions aimed at children and young people do not encourage them to consume high levels of salt, saturated fats and trans fats

· Commercial interests

· Food product labelling

· The European Union’s common agricultural policy

· Public sector catering guidelines

· Advice on take-aways and other food outlets.

The recommendations for practice mainly focus on how to plan, develop and run effective regional CVD prevention programmes (recommendations 13–18). Other topics covered include:

· Children and young people

· Public sector food provision

· Physical activity

· Health impact assessments of regional and local plans and policies

· Take-aways and other food outlets

· Nutrition training for catering managers.



Contents


1 Recommendations

2 Public health need and practice

3 Considerations

4 Implementation

5 Recommendations for research

6 Updating the recommendations

7 Related NICE guidance

8 References


Appendix A Membership of the Programme Development Group (PDG), the NICE project team and external contractors

Appendix B Summary of the methods used to develop this guidance

Appendix C The evidence

Appendix D Gaps in the evidence

Appendix E: supporting documents