Global Forum on Food Security and Nutrition (FSN Forum)

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    • Dear All,

      Below the description of Italian experience of revision of FBDG. Interesting in this context the National Experience of combiining nutrition, health protection and prevention of NCDs, sustainability of food production and revitalization of Traditional Mediterranean Diet principle. An experience to be shared,

      Best

      Laura

      Proponent

      Centre of Research on Food and Nutrition, Rome



      Date/Timeframe and location

      Italy 2017



      Main responsible entity

      Public Research Body



      Nutrition context

      Revision and updating of the Food Based Dietary Guidelines

      The Guidelines are intended to protect people’s health in situations where socio-economic factors have determined overabundance of resources and consequent effects on human health. The opportunity and the need of a periodic revision of the Guidelines could be easily explained. In fact, in line of continuity with previous editions, - this is the fourth for Italy - there is a need of updating the continuous development of scientific knowledge on the role of single nutrients and the minor components of the diet and its needs and mutual relations in the context of a balanced diet. Secondly, there should be take into account, the change of consumption habits and lifestyle behavior, in the context of a society that increasingly shows attention to correlations between diet and health. Thirdly, the increasing interests towards the correlations among nutrition and diseases related to usual diet excessive and/or unbalanced and the confusion and misinformation about the roles and functions of food and nutrients.



      Key characteristics of the food system(s) considered

      New themes for next revision of Italian Guidelines will be the environmental impact of food consumption and the economic cost of a healthy diet. In fact, food production is creating environmental problems in different ways and the long-term sustainability of food production is becoming an increasingly relevant issue. While these subjects are, at some extent, far away to the classical dietetic approach, it is appropriate to consider them in the framework of nutritional guidelines in order to promote a dietary model that combine consumers’ health and sustainability. In addition to that, costs of foods and waste reduction were also treated.



      Key actors and stakeholders involved (including through south-south/triangular exchanges, if any)

      Coordination (former National Institute of Nutrition):

      • Editorial Committee
      • 13 Chapters’ Coordinators
      • 47 Representatives from the 3 research areas, food, nutrition, consumers and food consumption.

      42 national members:

      • Ministries - Agriculture, Health, Education, Environment.
      • Research bodies – National Public Health Institute, National Council of Research.
      • Academia, the most representative nutrition faculties at national level.
      • Scientific societies, nutritional, general medicine, etc.
      • Consumers associations.

      External reviewers



      Key changes (intended and unintended) as a result of the investment/s

      The Italian Guidelines for healthy nutrition are built on the basis of Mediterranean diet principles, a model that has gained fame and honour, being the model that combine prevention of NCDs, longevity, health combined with consumers’ acceptability. Foods variety vary from country to country, as well as eating habits; This exercise demonstrate that the possibility for realization of a healthy diet as part of a healthy lifestyle is a possible challenge. It is now possible to decline the principles of Traditional Mediterranean diet according to local foods and eating habits.



      Challenges faced

      Comprehensive efforts in promoting sustainable practices that are nutrition and health oriented, both from the point of view of production and consumption, are not limited, however, to the national scale.



      Lessons/Key messages

      The creation of a healthy food environment combining consumers’ health protection, environment need efforts at different level, policy, programs, individual, research.

      There is a need of increasing plant food production in particular fruit and vegetable as well as increase vegetable protein source food.

      Promotion of nutrition sensitive products need to take into consideration the impact of massive plant food production in term of food waste and water consumption.

      The cultural change that Italy is going to promote in the next revision of nutritional guidelines is related to the general approach to nutrition considering that it is the whole dietary pattern is protective for health and environment than single food or ingredient.