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Food-based dietary guidelines

Food-based dietary guidelines - Kenya

Official name

National Guidelines for Healthy Diets and Physical Activity 

Publication year

Kenya published its dietary guidelines in 2017.

Process and stakeholders

The Guidelines were developed through a broad consultative process, led by the Nutrition and Dietetics Unit within the Ministry of Health, through a broad consultative process. Collaborators included other divisions of Ministry of Health, the Ministry of Agriculture, Livestock and Fisheries, and academia. The World Health Organization, Food and Agriculture Organization, Micronutrient Initiative, and World Food Programme provided financial and technical support to the development process.

Intended audience

The recommendations are targeted at the general population with key messages provided for each stage of the life cycle. 

The Guidelines document is designed for use by policy makers, program designers and implementers. They are also suitable for professionals who educate others on nutrition for optimal health (nutritionists, health practitioners, teachers at institutions, including colleges and technical training institutes, community educators, and agricultural extension workers). They also include a framework for resource mobilisation, collaboration and between the health sector and other key sectors.

Food guide

The food guide is in the process of development. 

Messages

For healthy eating

  1. Eat a variety of foods from different food groups every day. Include whole or unprocessed starchy foods as part of meals.
  2. Eat plenty of green leafy vegetables, red and yellow vegetables and fruits every day; and include a variety of other vegetables and fruit.
  3. Eat beans, peas, lentils, cowpeas, pigeon peas, soya, nuts and edible seeds regularly (at least four times a week).
  4. Eat lean meat, fish and seafood, poultry, insects or eggs at least twice a week.
  5. Drink fresh milk, fermented milk or yoghurt every day.
  6. Use oil or fat in moderation in meals; limit the amount of solid fat. Use fortified oil.
  7. If you use sugar, use it sparingly.
  8. Use iodised salt, but use it sparingly.
  9. Drink plenty of safe water.

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