Developing Food-based Dietary Guidelines



Developing
Food-based
Dietary
Guidelines

a manual from the English-speaking
Caribbean

Full pdf 2Mb


FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS (FAO)
Rome, 2007



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Table of Contents

Part 1   [384Kb]

    Table of contents
    List of boxes
    List of tables
    List of figures
    Foreword

Part 2   [573Kb]

    Part one: Reasons for developing Food-Based Dietary Guidelines

    1. Political commitment to improving nutrition
    2. Purpose and definition of FBDGs
    3. Rationale for FBDGs in the Caribbean
    Part two: Process of Developing FBDGs
    Introduction
    Step 1: Planning and organizing the work
    Step 2: Characterizing the target group
    Step 3: Setting the objectives for the FBDGs
    Step 4: Preparing the technical guidelines
    Step 5: Testing the feasibility of the recommendations and developing the pictorial food graphic
    Step 6: Finalizing the FBDGs
    Step 7: Validating the FBDGs
    Step 8: Correcting and adjusting the FBDGs
    Step 9: Implementing the FBDGs

Part 3   [903Kb]

    Poster "Dietary guidelines"
    Poster "Let Sisserou guide your meals"
    Poster "Dietary guidelines for St. Vincent and the Grenadines "
    Poster "Food-based dietary guidelines for Grenada "
    Step 10: Evaluation of FBDGs

Part 4   [429Kb]

    Afterword
    References
    Annex 1 Testing Recommendations for Feasibility example from Dominica
    Annex 2 Behavioural trial
    Annex 3 Choosing the pictorial diagram

© FAO 2008