Implementing food-based dietary guidelines for - United Nations ...

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S140 and safety in procurement of fresh fruits and vegetables. Food Policy 2004 (30):254: 269. 46. Dolan C, Humphrey J. Governance and trade in fresh vegetables: The impact of UK supermarkets on the Afri- S. Ramaswamy and B. Viswanathan can horticulture industry. J Dev Stud 2000;37:147–76. 47. Busch L, Bain C. New! Improved? The transformation of the global agrifood system. Rural Sociology 2004; 69:321–46.
Beyond recommendations: Implementing food-based dietary guidelines for healthier populations Suttilak Smitasiri and Ricardo Uauy Abstract To reduce the increased burden of diet-related disease and promote human potential through food and nutrition globally, harmonization of efforts is urgently needed. This article examines the concept of food-based dietary guidelines (FBDGs) and discusses the possibilities and challenges of harmonizing the process of developing and implementing dietary guidelines. The authors argue that while the development of FBDGs has contributed to the understanding of the role of nutrients and foods in achieving optimal health, the impact of these guidelines on human health has been limited. Science or evidence must be used in FBDG development; nevertheless, there are limitations in current nutrition science. FBDGs should address the health consequences of dietary insufficiency, excess, or imbalance with a broader perspective, considering the totality of the effects of a given dietary pattern, rather than focusing on single nutrients alone. Moreover, the food selection guideline should be seen as complementary to a strategic, comprehensive, and culturally appropriate dietary and health promoting intervention, and not only as a tool for providing nutrition policy and information. Technically, a single unified global set of FBDGs may be desirable and even achievable. This concept, however, presents novel challenges on how to address cultural diversity and the complex social, economic, and political interactions between humans and the food supply, not to mention the complexity of its communication and Suttilak Smitasiri is affiliated with the Institute of Nutrition, Mahidol University (INMU), Nakorn Phathom, Thailand; Ricardo Uauy is affiliated with the Instituto de Nutrición y Technología de los Alimentos (INTA), University of Chile, Santiago, Chile, and the Nutrition and Public Health Intervention Research Unit, London School of Hygiene and Tropical Medicine, London. Please direct queries to the corresponding author: Suttilak Smitasiri, Division of Communication and Behavioral Science, Institute of Nutrition, Mahidol University (INMU), Phuthamonthon 4 Road, Salaya, Nakorn Phathom 73170, Thailand; e-mail: nussm@mahidol.ac.th. implementation. Therefore, global harmonized efforts in support of strategic dietary interventions, together with strong global scientific support and facilitation for the development and communication of FBDGs at national or regional levels, are proposed to implement FBDGs for healthier populations. Key words: Food-based dietary guidelines, nutrientbased dietary guidelines, food selection guides, unified food guidelines Introduction The establishment of food- or nutrient-based dietary guidelines (FBDGs or NBDGs) is a complex issue; this complexity will most likely continue to increase in the future as knowledge of the science base and the need to consider context in the application of FBDGs/NBDGs increase. International agencies and national authorities around the world are faced with the need to inform and educate all constituencies involved in this process. Food and nutrition policy makers, planners, and common citizens need to be able to manage and make food choices at the national, community and individual levels. Several countries, beginning with those in the industrialized world, have developed FBDGs as one of many tools for this purpose. FBDGs are generally developed with the expectation that they will help to improve the effectiveness of nutrition education efforts, directed both to the general public and at the national level [1]. The US Government has developed and tendered official dietary advice for the public since 1894. The first US food guides were promoted in 1916 as conceptual frameworks for selecting the kinds and amounts of a variety of foods, which together provided a nutritionally satisfactory diet [2, 3]. Over the years, the US food guides have changed as nutrition knowledge has advanced and new discoveries relating diet and health have been made. The guides primarily focused on the Food and Nutrition Bulletin, vol. 28, no. 1 (supplement) © 2007, The United Nations University. S141
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Contents International harmonizatio
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Executive summary Harmonization of
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Executive summary [11]. These are l
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Executive summary and converted to
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Executive summary very rapidly and
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Executive summary References Concep
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Introduction Janet C. King and Cutb
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Introduction References 1. King JC,
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Terminology and framework for nutri
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Nutrient risk assessment: Setting u
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Setting upper levels for nutrient r
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Establishing nutrient intake values
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Methods for using nutrient intake v
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Using nutrient intake values to ass
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Determining life-stage groups and e
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Life-stage groups and nutrient inta
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The role of diet- and host-related
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Diet- and host-related factors in n
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