Capacity Building for the Development of Food-based Dietary Guidelines to Promote Healthy Diets and Lifestyles

Title: "Capacity Building for the Development of Food-based Dietary Guidelines to Promote Healthy Diets and Lifestyles"
Countries: Dominica, Grenada, Saint Lucia, St Vincent  and the Grenadines
Duration: 2004 - 2007

Responsible Ministries/institutions/partnerships, including UN: Dominica: The Ministry of Agriculture, Fisheries and the Environment; Grenada: Ministry of Agriculture, Lands and Fisheries; St. Lucia: Ministry of Health, Human Services and Family Affairs; St. Vincent and the Grenadines: Ministry of Health and the Environment.

 

Summary:

The aim of this project was to build national capacities in the development of nutrition educational tools and communication strategies to address the problems of increasing obesity, cardiovascular diseases, Type 2 diabetes and some cancers in four Caribbean countries. The governments of Dominica, Grenada, St Lucia and Saint Vincent and the Grenadines sought FAO assistance in developing national Food-Based Dietary Guidelines (FBDGs). A related activity was the promotion of dietary changes in secondary schools in Grenada.

 

Objectives:

  • To strengthen the capacities of each of the four countries to assess their nutrition situations and prioritize nutrition education and communication objectives.
  • To build support for promoting dietary changes among multiple stakeholders within each country.
  • To train national staff in the creation of nutrition education messages, tools and communication strategies.
  • To develop and disseminate culturally appropriate food-based dietary guidelines in each country.
  • To develop, test and implement a pilot nutrition education project in Grenada to promote healthy diets and lifestyles in a school setting.

 
Main activities:

Each of the four countries developed their national FBDG using a 10 - step process of assessing the national nutrition situations, identifying and prioritizing problems to be addressed, building support among key stakeholders, creating and testing communication messages and planning and implementing communication strategies. These activities are described in detail in the Developing Food-based Dietary Guidelines: a manual from the English-speaking Caribbean.

 

Four inter-country training workshops were conducted with expert consultants. The workshops included information on the purpose of FBDGs and steps for preparing FBDGs; development of the technical guidelines of the FBDGs based on assessments of the health and nutrition situations; field-testing methodologies for designing culturally appropriate messages and materials; development of communication strategy and preparation of work-plans to develop and implement FBDGs.

 

A pilot nutrition education and communication programme was conducted in Grenada to promote consumption of fruits and vegetables and reduce consumption of excessively fatty and sweet foods in secondary schools. Students, teachers, food service staff and vendors, as well as students' families participated in discussions about nutrition and ways to promote healthier diets and lifestyles. Together, they developed and implemented a communication strategy to promote healthy diets and change the school environment.

 

Main outputs

 

Nutritionists in each country developed a set of national FBDGs and a food guide. These guidelines were approved by the national authorities and announced at a national launch event involving high government officials and mass media.

 

In Grenada, the two pilot schools made tangible changes with regard to the provision of healthier food choices, including an increase in the availability of local fresh fruit. Due to the success of the pilot intervention, the Ministry of Education plans to implement the project in all secondary schools in the country.

 

The national staff acquired new knowledge and skills in nutrition assessment, planning and promoting dietary changes.

 


Main results:

 

FBDGs can form the basis for a long term strategy to improve the dietary patterns in each country. The messages aim to prevent chronic, diet-related health problems which are rising in the Caribbean region.

 

The FBDGs can assist in setting goals for national policies with regard to agricultural production, health systems and education systems.

 

The pilot in secondary schools in Grenada led to provision of healthier foods being made available in schools, including increases in the availability of locally produced fresh fruits.

 

The project created a network of resource persons in Grenada and the Caribbean and supported capacity building efforts in implementing nutrition education and communication activities for the public.

 

last updated:  Tuesday, December 18, 2012