The growing international popularity of Peruvian cuisine offers an excellent opportunity to promote better nutrition since it is not only delectable but also aligned with nutritional recommendations. This is the idea behind the Ministry of Health of Peru's campaign Eat tasty, eat healthy, eat Peruvian.

Writing in the current issue of World Nutrition, Enrique Jacoby, PAHO advisor on nutrition and physical activity, says that time-tested culinary traditions such as Peru's should be preserved as repositories of knowledge, culture and foods that link available agricultural resources, social values, and health. Preserving and popularizing culinary traditions also contributes to the prevention of chronic diseases resulting from overconsumption of ultra-processed industrial foods.

Read full article in the July 2012 issue of World Nutrition, Journal of the World Public Health Nutrition Association.