The Spanish Food Safety Agency, which was established in 2001 with the main
objective of promoting food safety, changed its name to the Food Safety and
Nutrition Agency in 2006 and extended its field of action to include the
promotion of health in relation to nutrition and especially issues related to
the prevention of obesity.
In order to achieve this purpose, a number of actions have been implemented,
including the NAOS strategy and the Perseo Programme.
NAOS Strategy. Strategy for Nutrition, Physical Activity and Obesity Prevention
In 2005, the NAOS Strategy (Strategy for Nutrition, Physical Activity and
Obesity Prevention) was launched by the Ministry of Health and Consumer
Affairs, through the Spanish Food Safety and Nutrition Agency (AESAN) with the
aim of raising awareness of the problem that obesity poses to health and
encouraging initiatives that contribute to ensuring that citizens, especially
children and young people, adopt healthy lifestyles, mainly through healthy
eating habits and regular exercise.
The NAOS Strategy is intended to serve as a platform encompassing all
actions aimed at achieving this objective by integrating the efforts and
attracting the widest possible participation of all the elements of society,
the Public Administrations, experts in these issues, private sector companies,
consumers and the entire population. Consequently, the scope and fields of
action and influence of the NAOS strategy are many: family, school environment,
businesses and healthcare.
PERSEO Programme. Pilot school health and exercise programme to prevent obesity
The PERSEO programme is based on the knowledge of the habits that are formed
during the first years of life and on the conviction that schools are excellent
venues to develop education and health-related promotions. The main objective
of the programme is to promote the acquisition of healthy eating habits and
encourage schoolchildren to do exercise on a regular basis to prevent obesity
and other diseases. This program consists of a set of simple actions performed
at schools and aimed at students aged 6 to 10. It also involves families and
operates simultaneously in the refectory and in the school environment to
promote the choice of healthier options.