Developing Food-based Dietary Guidelines


a manual from the English-speaking

Full pdf 2Mb

Rome, 2007

The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention or omission of specific companies, their products or brand names does not imply any endorsement or judgement by the Food and Agriculture Organization of the United Nations.

All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to the:

Chief, Electronic Publishing Policy and Support Branch
Communication Division - FAO
Viale delle Terme di Caracalla, 00153 Rome, Italy
or by e-mail to: [email protected]

Table of Contents

Part 1   [384Kb]

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

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
    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]

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

© FAO 2008