National Nutrition Plan (2017-2030) .

This National Nutrition Plan (2017-2030) is a sectoral policy document at the national level. The Plan has been formulated to implement the the Healthy China 2030 Planning Outline and raise the level of national nutrition and health. The Plan details nutrition and health goals on anemia, stunting, and breastfeeding for 2020 and 2030, and highlights the importance of nutrition and health regulations, research and monitoring.
The Plan includes the national nutrition strategies for 2020 and 2030 and aims to push forward legislation and policy developments in relation to nutrition. The plan sets detailed goals for 2020 and 2030 such as cutting anemia rates among children under five years old and pregnant women, cutting the prevalence of stunted growth among children under five years old, and raising the breast-feeding rate among infants under six months old. The plan also sets goals to cut the gap between rural and urban students’ height, control students’ obesity rate and promote nutritional therapy among patients in hospital. Regulations and standards on national nutrition should be improved, including nutritional management and monitoring, standards of diet nutrition intake, nutrition surveys and food safety. Legislation and policy research in this field should also be promoted. Scientific research on nutrition should be increased. Technologies and strategies to prevent nutrition-related diseases should be developed. Training of nutrition professionals should also be strengthened. Monitoring and assessment should be strengthened regarding people’s nutritional and health conditions, food ingredient and consumption, and the intake of iodine. Healthy cooking and nutrition-balanced catering are also being promoted. According to the plan, special programs will be launched, targeting the nutrition of infants, pregnant women, students, the elderly, patients in hospital and people living in poorer regions.
In addition, the Plan proposes that nutritional agriculture products should be developed, especially organic, green and pollution-free food, as well as double-protein food. The use of oil, salt and sugar in processed foods should be controlled.