Official name

Dietary guidelines for adults in Greece.

Publication year

The Greek dietary guidelines were published in 1999.

Process and stakeholders

The guidelines were developed in a multi-sectoral effort involving the Ministry of Health, the WHO Collaborating Center for Food and Nutrition Policies at the University of Athens Medical School and non-governmental organizations.

They are endorsed by the Ministries of Health, Education and Agriculture and by the National School of Public Health.

Intended audience

The guidelines are aimed at the adult population.

Food guide

A food pyramid is used by Greece to illustrate the messages of its guidelines, which are in line with the traditional Mediterranean diet. The food pyramid is divided into food groups classified under three levels of consumption: daily consumption (wholegrain cereals and products, fruits, vegetables, olive oil and dairy products), weekly (fish, poultry, olives, pulses, nuts, potatoes, eggs and sweets) and monthly (red meat). Around the pyramid there are images of physical activity and the recommendation to drink wine in moderation.

Messages

• Eat eight servings of non-refined cereals and products daily.
• Eat six servings of vegetables (including wild greens) daily.
• Eat three servings of fruit daily.
• Use olive oil as the main added lipid.
• Eat two servings of dairy products a day.
• Practice physical activity on a daily basis.
• Drink wine in moderation.
• Eat five or six servings of fish a week.
• Eat four servings of poultry a week.
• Eat three or four servings of olives, pulses and nuts a week.
• Eat three servings of potatoes a week.
• Eat three servings of eggs a week.
• Eat a maximum of three servings of sweets a week.
• Eat four servings of red meat a month.
• Drink plenty of water.
• Avoid salt and replace it by herbs (e.g. oregano, basil, thyme, etc.).