April 2026- In a major step to strengthen public awareness about proper nutrition and support national efforts to improve public health and reduce non-communicable chronic diseases, the Ministry of Health in Oman, through the Department of Integrated Healthcare Programs under the Directorate General of Health Services and Programs, in collaboration with the World Health Organization, launched a training workshop on Sunday to introduce the new Omani Healthy Food Guide titled “A Step Toward a Healthier Society.”
The event was attended by representatives from international organizations in the Sultanate of Oman, along with specialists, stakeholders from various government sectors, and Ministry of Health officials. The workshop focused on training selected healthcare professionals, especially nutritionists, on the key principles and practical use of the new guide, which aims to encourage healthier lifestyles across the community.
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In her address, Dr. Badriya Al Rashdi, MOH’s Director General of Health Services and Programs, stated: “The Omani Guide for Healthy Eating serves as a practical reference, offering accessible and actionable dietary recommendations based on locally available nutrients and foods. Its goal is to promote healthy eating practices for all members of society, while taking into account environmental aspects and sustainability.”
She added that this version of guide was developed based on the latest credible scientific evidence, compiling a wide range of data and studies, and conducting consultations with relevant authorities. The guide has been updated to address changes in dietary consumption patterns and to help curb the spread of non-communicable diseases such as diabetes and high blood pressure.
Dr. Salima Al Maamari, explained that the guide contains thirteen nutritional principles focusing on dietary diversity and covering various food groups, including vegetables, fruits, grains, legumes, nuts, seeds, meat, fish, poultry, and dairy products. It provides moderate guidance on foods high in sugar, salt, saturated fats, and trans fats. The nutritional principles also clarify the impact of portion size on energy consumption and weight gain, and include precise information on the recommended number of servings for each food group, supported by examples illustrating appropriate portion sizes.
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“Furthermore, the guide includes recommendations on the use of dietary supplements when needed and offers practical advice to help individuals make healthy dietary and lifestyle decisions,” she said. “Each guiding principle concludes with a section highlighting the importance of maintaining environmental sustainability within food practices.”
Dr. Al Maamari affirmed: “This achievement reflects the Ministry of Health’s commitment to developing high-quality initiatives based on effective partnerships with international organizations, supporting the achievement of sustainable health development goals and raising the level of health awareness in society.”
