1 / 50

Development of Food-Based Dietary Guidelines

Development of Food-Based Dietary Guidelines. Carmen Dardano Food and Nutrition Officer/ Nutrition Education and Consumer protection Division. Outline. What are Dietary Guidelines? Process for Developing Food-Based Dietary Guidelines The Way Forward. What are Dietary Guidelines?.

pello
Download Presentation

Development of Food-Based Dietary Guidelines

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Development of Food-Based Dietary Guidelines Carmen Dardano Food and Nutrition Officer/ Nutrition Education and Consumer protection Division

  2. Outline • What are Dietary Guidelines? • Process for Developing Food-Based Dietary Guidelines • The Way Forward

  3. What are Dietary Guidelines? Assist population in following nutrition and related health recomendation Guide to daily food choices Guide for healthy eating A tool for : nutrition education Behavior change

  4. Food-Based Dietary Guidelines • Convert scientific knowledge into practical messages • A major strategy for: • Promoting healthy behavior and practices • Promoting nutrition education • Helping public make healthy choices • Guiding Food and Nutrition policies

  5. Dietary Recommendations RDAs: Nutritional and energy requirements and recommendations • Developed for specific populations based on scientific knowledge • Speak to nutrients- Calories, Protein, Fat Form the basis for Dietary Guidelines

  6. Food-Based Dietary Guidelines • Developed for the general population • Directed towards the healthy segment of the population • Not directed to persons already afflicted with health conditions

  7. Process for Developing Food-Based Dietary Guidelines

  8. Steps for Preparing Dietary Guidelines Preparing Technical Guidelines Characterizing Target Group Planning Setting Objectives Testing the Feasibility of the Recommendations Evaluation Preparing Food- Based Dietary Guidelines Implementation Correction and Adjustment Validation

  9. PLANNING • FORMATION MULTI-SECTORAL National Committee on FBDG • Ministry of Health • Minsitry of Education • Ministry of Agriculture • Ministry of Social Development • Ministry of Economy • Private sector: university, consumer group, food industry

  10. Preparing Technical Guidelines Characterizing Target Group Planning Setting Objectives Testing the Feasibility of the Recommendations Evaluation Preparing Food- Based Dietary Guidelines Implementation Correction and Adjustment Validation

  11. Characterizing the Target Group • Situation health and nutritional status of the group • Group’s access to food, eating habits, socio-cultural characteristics • Based on review of existing surveys, reports, publications • Problems prioritized in terms of scope, feasibility of solving, and impact

  12. TABLE OF CONTENTS OF THE DIAGNOSIS DOCUMENT • INTRODUCTION • RISK FACTORS AND PROBLEMS ASSOCIATED WITH DIET • Epidemiological Profile • Changes in morbidity rates • Nutritional status • Education of the population • Foods • Availability • Accessibility • Consumption • Composition • Eating habits • Distribution • Classification • Acquisition • CONCLUSIONS • PRINCIPAL PROBLEMS IDENTIFIED

  13. DECISION MATRIXPRIORITIZATION OF FOOD AND NUTRITION PROBLEMS Note: Qualify the problems on scale of 0=less to10= more M: Expresses Magnitude of the problem V: Represents Viability = feasibility to solve the problem, through an educational intervention I: Represents Importance = impact that if the problem is solved S: Is the total of the results of the three considered factors

  14. Preparing Technical Guidelines Characterizing Target Group Planning Setting Objectives Testing the Feasibility of the Recommendations Evaluation Preparing Food- Based Dietary Guidelines Implementation Correction and Adjustment Validation

  15. Setting Objectives Objectives of the nutritional guidelines • Preventing and reducing priority risks and problems • Promoting healthy diets and lifestyles • Promote consumption of an adequate diet in vitamin A and iron

  16. Preparing Technical Guidelines Characterizing Target Group Planning Setting Objectives Testing the Feasibility of the Recommendations Evaluation Preparing Food- Based Dietary Guidelines Implementation Correction and Adjustment Validation

  17. Preparing Technical Guidelines • Work of nutritionists and dietitians • Technical document: • Defines the Nutritional goals, behavior to promote, knowledge to , skill to develop, change in environment. • Converts nutritional goals into types and quantities of food that the population should eat • Defines of Nutrient recommendations • Outlines the recommended food groups

  18. FORMULATION OF TECHNICAL RECOMMENDATIONS OF THE NUTRITIONAL GUIDELINES

  19. DEFINITION OF TECHNICAL RECOMMENDATIONS OF THE NUTRITIONAL GUIDELINES FOR THE CUBAN POPULATION

  20. TABLE ANALYSIS OF THE TECHNICAL RECOMMENDATIONS

  21. RECOMMENDED INTERVALS OF ENERGY INTAKE FOR DIFFERENT GROUPS OF AGE AND SEX Preschool children 2-5 years Schoolchildren 6-12 years Adolescents 13-17 years Adults 18-65 años Elderly persons > 65 years Lactating pregnant woman 1,500 1,000 2,000 2,500 3,000 3,500 Category A 1,300 CAL Category B 2,200 CAL Category C 3,000 CAL

  22. CALCULATION OF THE CONTENTS OF NUTRIENTS THAT EACH DIET WILL CONTRIBUTE

  23. PARTS NECESSARY FOR COVERING THE THREE LEVELS OF ENERGY

  24. Preparing Technical Guidelines Characterizing Target Group Planning Setting Objectives Testing the Feasibility of the Recommendations Evaluation Preparing Food- Based Dietary Guidelines Implementation Correction and Adjustment Validation

  25. Testing the Feasibility of the Recommendations • Behavioral Field Tests • Population’s willingness and ability to meet recommendations • Identify appropriate language to be used • Identify graphical representation

  26. Preparing Technical Guidelines Characterizing Target Group Planning Setting Objectives Testing the Feasibility of the Recommendations Evaluation Preparing Food- Based Dietary Guidelines Implementation Correction and Adjustment Validation

  27. Preparing Food-Based Dietary Guidelines • Recommendations to population through messages • Messages must be: • Positive • Clear • Comprehensible • Culturally appropriate • “Doable”

  28. Preparing Food-Based Dietary Guidelines • Criteria for selecting guidelines: • Objectives and potential for implementation by target group • Ideal number of messages is 6-8 • To facilitate dissemination and population memory

  29. Preparing Food-Based Dietary Guidelines Use of pictures or diagrams • Attractive • Culturally acceptable • Give idea of variety and proportions

  30. FIGURE PROPOSAL–GUATEMALA CRITERIA: CULTURALLY ACCEPTABLE VARIETY, PROPORTIONALITY

  31. NUTRITIONAL GUIDELINES FOR GUATEMALA • Include in all meals grains, cereals, or potatoes, because feed, and are economic and delightful. • Eat every day tortillas and beans. Per one tortilla eat a tablespoonful of beans so it is more substantial. • Eat every day herbs or vegetables to benefit your organism. • Eat every day any kind of fruit, because they are healthy, digestive and nutritious. • In addition to the beans that eat daily, eat at least twice a week an egg, a piece of cheese or a glass of milk. • Eat at least once a week a piece of liver or of meat. • Eat varied of food as it shown in the family pot. Sugar and fats Milk (at least twice a week) Meats (at least once a week) Herbs and vegetables(every day) Fruits(every day) Grains, cereals, and potatoes(every day) To maintain your health, wash your hands, cover food and the water

  32. Preparing Technical Guidelines Characterizing Target Group Planning Setting Objectives Testing the Feasibility of the Recommendations Evaluation Preparing Food- Based Dietary Guidelines Implementation Correction and Adjustment Validation

  33. Testing and Validating the FBDG • Field-tested on people representative of target population • Testing should be conducted in three phases: • Messages alone • Graphic alone • Messages and graphic together

  34. Dominica: testing messages and food guide • Start the day with breakfast • Always try to eat a variety of foods every day. Use the basket to help you make the choices. • Use less salt, salted foods, seasonings and salty snacks

  35. Preparing Technical Guidelines Characterizing Target Group Planning Setting Objectives Testing the Feasibility of the Recommendations Evaluation Preparing Food- Based Dietary Guidelines Implementation Correction and Adjustment Validation

  36. Correcting and Adjusting the FBDG • Based on test results • Additional technical review

  37. Preparing Technical Guidelines Characterizing Target Group Planning Setting Objectives Testing the Feasibility of the Recommendations Evaluation Preparing Food- Based Dietary Guidelines Implementation Correction and Adjustment Validation

  38. Promotion of FBDG • Reproduce, disseminate and implement • Use sound communication strategy • May be directed to specific segments of population • Schools are effective for reaching children and parents • Schools cost-effective

  39. Preparing Technical Guidelines Characterizing Target Group Planning Setting Objectives Testing the Feasibility of the Recommendations Evaluation Preparing Food- Based Dietary Guidelines Implementation Correction and Adjustment Validation

  40. Evaluation • Periodic evaluation in terms of • Implementation process • Impact on target population • Evaluation methodology and instrument designs • Systematic, objective, and timely evaluation

  41. POLITICAL WILL IS A KEY FACTOR IN THE DEVELOPMENT, • IMPLEMENTATION, AND EVALUATION OF NUTRITIONAL • GUIDELINES. • IT IS NECESSARY TO FORM A GROUP TO DIRECT • THE PROCESSTHAT HAS LEADERSHIP CAPACITY AND • THE ABILITY TO BRING GROUPS TOGETHER. • THE IMPORTANCE OF ESTABLISHING CONSENSUS AND • BUILDING PARTNERSHIPS THAT PROMOTE THE • IMPLEMENTATION OF THE GUIDELINES. Conclusions • THE NEED TO SELECT THE MOST APPROPRIATE • COMMUNICATIONSSTRATEGIES FOR DISSEMINATING • THE GUIDELINES.

  42. Food Guide

  43. Food Guide Visual representations to help consumers apply guidelines in their daily lives

  44. Food Guide

  45. PYRAMID OF PHYSICAL ACTIVITY REDUCE • TV • JUEGOS DE VIDEO • MUCHO TIEMPO • SENTADO FLEXIBILIDAD Y RESISTENCIA PASATIEMPOS 2-3 TIMES/WEEK • JUEGUE BOLICHE • BAILE • PATINE • JUEGUE GOLF • LEVANTE PESAS • EJERCICIOS DE • ESTIRAMIENTO • ABDOMINALES 3-5 TIMES/WEEK ACTIVIDADES RECREATIVAS EJERCICIO AEROBICO • TROTE • MONTE BICICLETA • NADE • HAGA AEROBICOS • HAGA ACUAEROBICOS • SALTE CUERDA • CAMINATA A PASO RAPIDO • FUTBOL • BALONCESTO • VOLIBOL • TENIS • ARTES MARCIALES • GIMNASIA EVERY DAY • ESTACIONE SU CARRO LO MAS LEJOS POSIBLE PARA OBLIGARSE A CAMINAR • USE LAS GRADAS EN VEZ DE ELEVADOR • CAMINE LO MAS QUE PUEDA • HAGA OFICIOS DE LA CASA Y JARDINERIA • CAMINE CON SU MASCOTA • HAGA VIAJES EXTRA BAJANDO Y SUBIENDO • LAS GRADAS • CAMINE A DIFERENTES SITIOS EN • VEZ DE MANEJAR • ELIJA ACTIVIDADES QUE REALMENTE DISFRUTE • CONVIERTA LAS ACTIVIDADES EN EVENTOS SOCIALES CON SU FAMILIA FUENTE: Franklin Community Health Network and the Physical activity Task force of Healthy Community Coalition. Http://www.fchn.org/hcc/hccwinter.htm

  46. THANK YOU

More Related