Field-testing of food-based dietary guidelines

Abstract

Food-based dietary guidelines (FBDGs) translate nutrition recommendations based on the best available scientific evidence into messages that are short, easy to understand, realistic and easy to apply in everyday settings. Development of the guidelines usually follows a structured and transparent process and applies methodology that balances rigour and pragmatism. The first phase in the development of FBDGs involves identification of (i) diet-health relationships, (ii) country specific diet-related health problems, (iii) nutrients of public health importance, (iv) foods relevant for FBDGs and (v) food consumption patterns. The developed FBDGs should then be tested and optimised, whereafter graphical illustrations of the guidelines should be developed. FBDGs provide a basis for public health programs and policies and are therefore country-specific, locally developed, and should be regularly revised. In instances where guidelines developed in one country are adapted to be used in other settings, cultural and social diversities as well as differences in dietary habits should be considered.