Preparation and use of food-based dietary guidelines -

Preparation and use of food-based dietary guidelines

Report of a joint FAO/WHO consultation Nicosia, Cyprus

WHO/NUT/96.6
Distribution: Limited
English only

World Health Organization

Food and Agriculture Organization of the United Nations

Nutrition Programme
WHO Geneva
1996

© WORLD HEALTH ORGANIZATION

This document is not issued to the general public, and all rights are reserved by the World Health Organization (WHO). The document may not be reviewed, abstracted, quoted, reproduced or translated, in part or in whole, without the prior written permission of WHO. No part of this document may be stored in a retrieval system or transmitted in any form or any means--electronic, mechanical or other- without the prior written permission of WHO

List of abbreviations

Executive summary

Chapter one - Introduction

Chapter two - Scientific considerations in the development of food-based dietary guidelines (FBDG)

2.1 Rationale

2.2 Scientific areas relevant to the development of food-based dietary guidelines

2.2.1 Nutrition science: physiology and pathophysiology related to food components.

2.2.2 Food science and technology

2.2.3 Educational, behavioural and social sciences

2.2.4 Agricultural and environmental sciences

2.3 Scientific evidence for the relationship between food, nutrients and health

2.4 Nutritional quality of dietary patterns

2.4.1 Food patterns

2.4.2 Food variety indices

2.4.3 Nutrient requirements and recommendations

2.4.4 Use of nutrient densities in establishing and evaluating dietary guidelines

2.5 Reorientation from nutrients to foods in setting food-based dietary guidelines

References

Chapter three - Methods of monitoring food and nutrient intake

3.1 Introduction

3.2 Methods of assessing dietary intake

3.2.1 National food supply data

3.2.2 Household data

3.2.3 Individual data

3.3 Selecting the most appropriate dietary data collection method

3.4 Rapid methods for collection of dietary data

3.5 Conversion of food intakes to nutrients

3.6 Analysis of food intake data by individual foods, food groups, meal patterns and eating practices

3.6.1 Analysis by individual foods

3.6.2 Analysis by food groups

3.6.3 Analysis by meal patterns

3.7 Approaches to monitoring the effectiveness of established guidelines

References

Chapter four - Development and implementation of food-based dietary guidelines

4.1 Introduction

4.2 Working group or committee formation

4.3 Development

4.3.1 Information review stage

4.3.2 Drafting stage

4.4 Implementation

4.4.1 Introduction

4.4.2 Issues to be considered in implementing dietary guidelines

4.5 Monitoring and evaluation

4.5.1 Process evaluation

4.5.2 Outcome evaluation

4.6 Sample interview protocol

4.7 Recommendations

References

Annex one - List of participants

Annex two - Agenda

Annex three - The scientific basis for diet, nutrition and health relationships

1. Introduction

2. Rationale

3. Use of nutrient densities rather than absolute RNI in the development and evaluation of dietary guidelines

4. Scientific areas relevant to the development of food-based dietary guidelines

4.1 Nutritional science

4.2 Food science and technology

4.3 Behavioural and social sciences and education

4.4 Agricultural and environmental science

5. Conclusion and suggested research priorities

References

Annex four - Examples of foods in current sets of dietary guidelines and food guides(1)

1. Foods included in dietary guidelines

2. A selection of food groups used in food guides for nutrition education of the general public (Table 9)

3. Visual presentation food guides

References

Acknowledgements