Mr Executive President,
Madam Regional Director,
Thank you for the opportunity to address the highest governing body of the WHO European region on this very important topic – food and nutrition and their effects on health, especially non-communicable diseases.
I would also like to take this opportunity to thank the Regional Director for inviting me to contribute to the work the WHO European region does on NCDs. I am happy to be part of this hardworking team in my role as a Champion for Health.
When reading the Action Plan you are about to discuss, I was happy to see all of the important aspects of supporting healthy balanced nutrition included in it.
I would like to particularly highlight the importance of healthy food environment for children and establishing healthy nutritional habits already during childhood. For that, we need to ensure that messages of healthy nutrition and meals that the children receive at home and at kindergartens-schools are mutually supportive.
Three years ago I had the honour, together with Mrs Jakab to participate in a seminar organized by the Finnish Embassy in New York, where I described Estonia's experiences improving the quality of school meals. In many countries in our region we continue the tradition of serving a hot meal in school at mid-day. We must see school meals as an opportunity to develop a child's ability to make healthful food choices happily, not through coercion. During the last 8 years as spousewife of the Estonian President, I have visited tens of Estonian schools. I have seen with my own eyes how in a small rural school for the same amount of money as in a large city school children are offered freshly baked bread, fresh salads, vegetables and meat from local farms, fresh fish. At the same time, in a city school children are given macaroni cooked into a mush along with heated up, industrially produced, ready-made food.
While healthy school meal is important, it is not enough. Maintaining health is not about healthy-unhealthy food, but about sustained healthy balanced nutrition or diet. The key here is the skills, ability and desire to cook themselves from fresh ingredients. We know that children take after example. But somewhat curiously, today sometimes we are in a situation where a child, after having attended an interesting cooking lesson or after having had a tasty, well presented meal at school, goes home and guides the parents on healthy nutrition, and asks to prepare a meal together, instead of buying it ready-made from store. Sometimes children learn faster, are more open and have better understanding that health, nutrition and environment are, as DG Chan often says, "parts of the same "ball"". We grownups should then learn from our children.
Evelin Ilves, who was named as a health spokesperson on noncommunicable diseases by the European headquarters of the World Health Organization (WHO) this February, gave a speech at WHO's regional annual conference in Copenhagen at which she spoke about food and nutrition, the effects of nutrition on health and especially chronic disease.
Evelin Ilves, who was named as a spokesperson on non-communicable diseases by the European headquarters of WHO this February, will take part in the WHO regional annual conference in Copenhagen.
Ajakirjade Kirjastus has published a cookbook compiled by Evelin Ilves and photographer Hele-Mai Alamaa entitled "Söögivahetund. Koolikokkadelt kodukööki" (Lunch Break. School Cooks for Home Kitchens).