‘Food and Nutrition’ contains the compiled information about RIVM tasks, publications and research related to food and nutrition. What we eat and how our food is produced has a major impact on public health and the environment. RIVM provides the facts and figures on current dietary habits in the Netherlands and their effects on safety, health and sustainability. RIVM also investigates and substantiates initiatives to improve the safety, health and sustainability of our food, taking it to a higher level. Our work on safe, healthy and sustainable food and nutrition is not only carried out in a national but also an international context. RIVM is a partner in international research projects and provides advice for international policies through participation in a wide array of expert groups.  ‘Food’ and ‘nutrition’ are not identical synonyms, although they are related. Food safety and sustainability are associated with ‘food’, i.e. food products that are cultivated and produced. The term ‘nutrition’ is about the consumption of food, in other words, what we eat, and how it affects our health. Good nutrition contributes to good physical and physiological health.

Food reformulation is the reduction of salt and calories from sugar and saturated fat in processed foods.

Improving public health and promoting physical activity are core tasks of the Dutch National Institute for Public Health and the Environment (RIVM). Physical inactivity is associated with chronic conditions such as coronary heart disease, type 2 diabetes, colon cancer, overweight and obesity. These conditions cause a large burden on the health care system and health care costs. Physical inactivity is a global public health priority. RIVM is actively involved in this topic, both at national and international level.

The level of food safety in the Netherlands is extremely high, and has been for many years. It is nevertheless important to remain alert to potential threats. Food can contain micro-organisms which may cause illness. Micro-organisms may enter the food chain for instance during production or during home preparation.

Food consumption data provide insight into the consumption of foods, intake of macro- and micro-nutrients. Also of potential harmful chemical substances and into food and nutrition trends. Food consumption data are essential for formulating and evaluating food policy, for public information purposes and for scientific research. Collection of food consumption data has been carried out since 1987 under the authority of the Netherlands Ministry of Health, Welfare and Sport. 

The Dutch Food Composition Database (NEVO) contains data on the composition of foods eaten frequently by a large part of the Dutch population. These foods contribute significantly to the intake of energy and nutrients. Foods of importance for specific groups of the Dutch population are also included.