ABSTRACT
Since ancient time the traditional diet of the region was basically a mixture of wheat and legumes. Fruit and vegetables were also commonly consumed. However, the rapid changes in lifestyle during the past three decades have led to great changes in food and nutrition status in the Arab countries. The average per caput energy intake increased by 30% and fat intake by 45%. The largest increases in food consumption were seen in sugar, fat and oil, red meat and poultry. Consequently the trend of diet-related diseases has changed. The prevalence of diabetes, heart disease, hypertension, cancer and obesity has increased dramatically, especially in the Arab Gulf countries, Jordan, Tunisia, Egypt and Lebanon. At the same time micronutrient deficiencies such as iron-deficiency anaemia, iodine deficiency disorders and vitamin D deficiency are common in most Arab countries. A plan of action for prevention and control of nutritional problems in these countries is highly recommended