CCTV News: According to the official account of "Capital Education", a monitoring report on residents' nutrition and health status, monitoring and evaluating the nutrition status of children and adolescents, and promoting the construction of healthy canteens for professionals... On April 8, the Beijing Municipal Center for Disease Control and Prevention issued the 2025 "Three Reductions" Action Plan. What is the "Three Reductions"? What are the specific contents? Let’s take a look at:

Q: What is the “three reductions” diet?

The "three reductions" refer to "reduce salt", "reduce oil" and "reduce sugar".

Q: Why do we need to "three reductions"?

Excessive salt intake can increase blood pressure and significantly increase the risk of cardiovascular disease. In addition, eating too much salt can also increase the risk of gastric diseases, osteoporosis, obesity and other diseases.

Excessive intake of vegetable and animal oils can lead to obesity and increase the risk of chronic diseases such as diabetes, hypertension, dyslipidemia, atherosclerosis and coronary heart disease.

Sugar in the diet is the most important risk factor for tooth decay. Excessive intake will cause dietary imbalance and increase the risk of chronic diseases such as overweight, obesity and diabetes.

Q: How should children make their "three cuts" meals?

Salt reduction: Parents can use a salt-limited spoon to control the amount of salt during home cooking. Let children understand the impact of salt on the body and the importance of a low-salt diet, educate children to identify foods with high salt content, encourage them to choose low-salt or salt-free foods, and be alert to invisible salt foods.

Reduce oil: Each person’s daily cooking oil intake should not exceed 25 grams. You can use an oil control pot to add cooking oil in a quantitative manner; or adjust home recipes to reduce the amount of oil used. Choose healthy cooking methods, use low-oil cooking methods such as steaming, boiling, stewing, and baking, and try not to choose frying or frying. Educate children about the types and health effects of oils and encourage them to choose foods rich in unsaturated fatty acids, such as fish, nuts and olive oil.

Sugar reduction: Children under 3 years old should not consume free sugar as much as possible. Children over 3 years old should consume less than 25g of sugar per day. The storage of high-sugar foods and beverages should be reduced at home, avoid contact with children, and encourage children to drink more water and unsweetened beverages. Educate children to identify hidden sugars, such as sugar in processed foods, and encourage them to choose low-sugar or sugar-free foods. Cultivate children's habit of eating regularly and avoid excessive intake of sweets due to hunger.

Q: What are the main contents of the "2025 "Three Reductions" Action Plan"?

The "2025 "Three Reductions" Action Plan" covers the entire population. The construction of healthy canteens for professionals will be promoted, encouraging the menu to add nutritional marks, and promoting low-oil, low-salt, low-sugar and fat-reducing dishes. Grassroots medical staff will strengthen the "three reductions" knowledge training and improve grassroots health guidance and health services. At the same time, chefs should conduct dietary skills training to control the salt and fat content of the catering industry from the source. The group of patients with chronic diseases should do a good job in self-management of the "three reductions".

At the same time, the Municipal Center for Disease Control and Prevention will prepare a monitoring report on the nutrition and health status of residents in this city, evaluate the current status of dietary oil and salt intake of residents, and systematically analyze its influencing factors. For the student population, the city will carry out monitoring and evaluation of the nutritional status of children and adolescents to provide a basis for formulating further targeted intervention measures. The campus will also launch training on the "Healthy Dietary Guidelines for Primary and Secondary School Students" to enhance the nutrition management awareness of faculty and staff.