ERIC Number: ED212354
Record Type: RIE
Publication Date: 1981
Reference Count: 0
International Code of Marketing of Breast-Milk Substitutes.
World Health Organization, Geneva (Switzerland).
The World Health Organization's final draft of the "International Code of Marketing of Breast-milk Substitutes" is presented in its entirety. Recognizing that breast-feeding is an unequalled way of providing ideal food for the healthy growth and development of infants, the Code's aim is to contribute to the safe and adequate nutrition of infants by the protection and promotion of breast-feeding, and by ensuring the proper use of breast-milk substitutes, when these are necessary, on the basis of adequate information and through appropriate marketing practices. In 11 successive articles, the Code focuses on dissemination of information concerning the feeding of infants; advertising or other forms of promotion of breast-milk substitutes to the general public; the respective roles of health care systems, health workers, and persons employed by manufacturers and distributors of breast-milk substitutes in the feeding of infants; and standards for labeling and the quality of breast-milk substitute products. The final article, on implementation and monitoring, states that governments should take action to give effect to the Code, as appropriate to their social and legislative framework, including the adoption of national legislation, regulations or other suitable measures. Annexed materials relevant to drafting of the Code are included. (Author/RH)
Descriptors: Advertising, Consumer Protection, Educational Needs, Global Approach, Health Needs, Infants, Marketing, Merchandise Information, Nutrition, Primary Health Care, Young Children
WHO Publications Centre USA, 49 Sheridan Avenue, Albany, NY 12210 ($1.50 plus $1.25 shipping and handling).
Publication Type: Legal/Legislative/Regulatory Materials
Education Level: N/A
Authoring Institution: World Health Organization, Geneva (Switzerland).
Identifiers: Breast Milk Substitutes; Breastfeeding; Food Selection