Recommandations alimentaires

Food-based dietary guidelines - Chile

Official name

Dietary Guidelines for Chile. (Spanish: Guías Alimentarias para Chile). 

Publication year

The first dietary guidelines for Chile, known as ‘Eating guidelines for the Chilean population’, were published in 1997 in the context of the National Health Promotion Plan. Subsequently, as a result of the processes of transforming the food and nutritional situation, the FBDGs were revised and updated in 2005 and 2013 respectively. The latest version of the guidelines, known as the ‘Dietary Guidelines for Chile’, was published in 2022.

Stakeholder involvement:

The revision and update of the FBDGs was led by the Department of Nutrition and Food of the Ministry of Health, through a public tender awarded to the Institute of Nutrition and Food Technology (Instituto de Nutrición y Tecnología de los Alimentos, INTA).The messages were evaluated by experts from different sectors, by professionals from the Ministry of Health and by the general population in relation to their relevance, importance and clarity, to minimize the gaps between theory and practice. 

The guidelines were endorsed by the Chilean Ministry of Health, through Exempt Resolution No. 1810 of 12.26.2022 that approves General Technical Standard No. 230 "Dietary Guidelines for Chile".

Products, Resources and Target audiences


Target audience

Technical Report 1: Conceptual development framework for the preparation of Dietary Guidelines for Chile.

Academic community, policy makers, professionals in the areas of health and education, and related areas.

Technical Report 2: Elaboration and validation of messages

Academic community, policy makers, professionals in the areas of health and education, and related areas.

Dietary Guidelines for Chile- Educational Manual

General population, population over two years

Dietary Guidelines for Chile- Videos

General population, population over two years

These guidelines were formulated for the general population and their purpose are to promote nutritious, safe, and sustainable food, empower sustainable food systems, favor fresh and minimally processed foods, consider the diversity of territories and seasonality in food production, appreciate the importance of homemade preparations, and respect food culture.

The process of revising and updating the Dietary Guidelines for Chile began in 2020 with a review of national and international literature as well as policies and programs focused on promoting healthy eating, which allowed the contextualization of the current guidelines. The subjective aspects of food were assessed using various qualitative techniques, including interviews with different people (Primary Health Care professionals, food handlers, vendors, consumers, fishermen, indigenous leaders, peasants, and academia) of different ages, territories, and realities, as well as the observation of different food environments, such as fairs, coves, dining rooms, common pots, and street food sales. In addition, interviews with indigenous peoples enabled the connection of the guidelines to Chilean ancestral food culture.

With all this information, a series of messages was developed and evaluated by experts from various sectors, by professionals from the Ministry of Health and by the general population. The messages were evaluated for their relevance, importance, and clarity, to minimize the gaps between theory and practice. Eventually, all the information was distilled into 10 key messages that will guide the population towards a healthier diet, while respecting their culture and taking care of the environment.


The Ministry of Health is the entity responsible of implementing the Dietary Guidelines. An implementation plan is currently being developed.


Currently working on an implementation plan, and monitoring and evaluation of the Dietary Guidelines.

Food guide

A graphic image that illustrates the information contained in the Dietary Guidelines has not been developed. It is expected to be developed in 2024.


  1. Eat fresh food from fairs and established markets.
  2. Add color and flavor to your day by choosing fruits and vegetables in everything you eat.
  3. Consume legumes in stews and salads as many times as you can
  4. Drink water several times a day and do not replace it with juices or drinks.
  5. Consume dairy at all stages of life.
  6. Increase the consumption of fish, shellfish or algae from authorized places.
  7. Avoid ultra-processed products with "HIGH IN" labelling.
  8. Share kitchen tasks, enjoying new and traditional preparations.
  9. Enjoy your food at the table, eat together when you can and avoid using the screens
  10. Protect the planet, take care of the water, do not throw away food, separate your garbage and recycle.


The updated Dietary Guidelines for Chile incorporate social and economic aspects. They were also developed to include the sustainability model for reducing environmental impact and contributing to the food and nutritional security of current and future generations, as well as the cultural and territorial relevance.

The Dietary Guidelines are based on the right to healthy eating, with emphasis on the following principles:

  1. Promote nutritious, safe and sustainable food.
  2. Promote sustainable food systems.
  3. Promote fresh, natural and minimally processed foods
  4. Consider the diversity of territories and seasonality in food production.
  5. Appreciate the importance of homemade cooking.
  6. Respect food cultures.

Message 10 is especially focused on how to care for the environment in which emphasis is made on the different actions the general population can take when buying, storing and/or cooking.

The diversity of the territory in Chile was considered from a sustainability perspective as well. Chile is a long country with a diversity of climates. Therefore, educating the general population on what foods are harvested by area and by season can provide people with the information to select more sustainable foods.  Furthermore, throughout the Dietary Guidelines Educational Manual, different recommendations were developed to promote sustainable food systems such as "Reuse, recycle and reduce food waste, remember that if there is food left, you can freeze into portions" among others.