DOCUMENTS ON NUTRITION, FOOD SAFETY AND CONTAMINANTS
Guidelines & Recommendations
Dietary guidelines and public health approaches to improve population nutrition.
Healthy Food Service Guidelines are used to create a food environment in which healthier choices are made easier for consumers. These guidelines are used to increase the availability of healthier food and beverages to increase the likelihood that healthier options are selected by customers.
State and Local Program – Nutrition Strategies Initiatives to increase access to healthier foods and beverages in retail venues can improve existing stores, encourage placement of new stores, improve transportation access to healthier food retailers and/or implement comprehensive in-store markets and promotion.
The CDC Guide to Strategies to Increase the Consumption of Fruits and Vegetables pdf icon[PDF-2.1MB] provides guidance for program managers, policy makers, and others on how to select strategies to increase the consumption of fruits and vegetables.
The CDC Guide to Strategies to Support Breastfeeding Mothers and Babies provides state and local community members with information to choose the breastfeeding intervention strategy that best meets their needs.
CDC’s National Center on Birth Defects and Developmental Disabilities (NCBDDD) highlights the importance of folic acid for women.
School Health Guidelines to Promote Healthy Eating and Physical Activity serve as the foundation for developing, implementing, and evaluating school-based healthy eating and physical activity policies and practices for students in grades K-12.
Dietary Guidelinesexternal icon encourages individuals to eat a healthful diet — one that focuses on foods and beverages that help achieve and maintain a healthy weight, promote health, and prevent chronic disease.
Workplace health promotion programs and policies can reduce health risks and improve the quality of life for American workers.
ESPGHAN abridged clinical papers on parenteral nutrition
European Society for Paediatric Gastroenterology, Hepatology and Nutrition Guidelines for the Evaluation and Treatment of Gastrointestinal and Nutritional Complications in Children With Neurological Impairment