Strategic Plan and Action Plan for the prevention and control of non communicable diseases in Tanzania 2016 - 2020.

This National NCDS Strategic Plan II (2016-2020) for the Prevention and Control of NCD has been prepared in response to the growing problem of NCDs in Tanzania built upon the achievements already made by the different stakeholders in implementing the 2009-2015 Strategic Plan for NCDs. The overall goal of the Plan is to reduce the burden (morbidity, disability and premature mortality) related to non-communicable diseases in Tanzania by 20% by 2020. The ultimate aim however, is to reduce the occurrence of disease through reduction of the modifiable risk factors: tobacco use, physical inactivity, obesity, intake of salt, low intake of fruits and vegetables, saturated fat and harmful use of alcohol. Since it is estimated that NCDs now account for 27% of all deaths in Tanzania, the Plan presents a concrete and coordinated raft of measures, which will assist the Government in holistically bringing about a substantial reduction in morbidity and mortality due to these diseases. This requires action as a nation and on an individual basis, shifting emphasis from treatment or curative services to preventive services. The Plan, aligned with the 2016-2020 Global Action Plan for the Prevention and Control of NCDs, has the following four objectives to be achieved by 2020 (1) to advocate for NCD prevention and control as a National Priority; (2) to strengthen leadership, governance, multisectoral collaboration and accountability for prevention and control of NCDs; (3) to strengthen and reorient health systems to address NCD through promotive, preventive, curative and rehabilitative services; (4) to strengthen national capacity for NCD surveillance, research for evidence-based planning, monitoring, and evaluation.
In the field of more healthy nutrition, the Plan suggests interventions to (i) Advocate for a healthy diet at schools, hospitals, hotels, restaurants, and other food courts; (ii) reduce exposure through air, water, and food to chemical hazards that cause NCDs; (iii) improve legislation concerning food marketing and labeling; (iv) increase community awareness of healthy food; (v) raise community awareness on a healthy diet and avoidance of sugary foods and the necessity of achieving a balance between energy intake from food and energy expenditure from physical activity to maintain a healthy weight; (vii) intervene on the lack of political will and unavailability of funds, unfavorable sociocultural norms, and the industry (i.e. cigarette, alcohol, beverage food industries); (viii) create a health-promoting environment.