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

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S150 achieving optimal health. However, this valuable knowledge has not yet been translated into a significant improvement of human health and well-being. Harmonization of efforts is needed now to link knowledge and action and to reduce the burden of diet-related disease in both industrialized and developing countries. The food and nutrition community should be ready to move beyond offering recommendations and participate actively in the implementation of the knowledge gained. The possibility of defining one set of dietary guidelines is indeed attractive, considering the need for uniformity in the global village and the potential economic benefits to producers and perhaps to consumers of having a common regulatory framework. Are unified guidelines desirable? Cultural and/or ethnic differences may determine the selection of population-specific foods to meet human nutritional needs. Yet these differences do not necessarily imply different dietary guidelines or different regulatory frameworks. The optimal diet need not be different from one population to the next. It is obviously unnecessary to have different nutrition labels of sodium and fat quality for different countries. The only justification for national- or ethnic-based dietary guidelines would be if there was a solid genetic basis for nutritional individuality. Present knowledge of the biological basis of nutritional needs, in most cases, does not support genetic or ethnic specific nutritional recommendations, especially if we restrict genetic differences to those of public health relevance. Are unified guidelines achievable? The answer to this is that for some nutrients, universal guidelines are certainly possible. Dietary guidelines can certainly be harmonized following a unified methodologic References 1. World Health Organization. Regional Office of the Western Pacific. Development of food-based dietary guidelines for the Western Pacific Region: The shift from nutrients and food groups to food availability, traditional cuisine and modern foods in relation to emerging chronic non-communicable diseases. Manila: World Health Organization, 1999. 2. Gifford KD. Dietary fats, eating guides, and public policy: History, critique, and recommendations. Am J Med 2002;113(suppl 9B):89S–106S. 3. Welsh S, Davis C, Shaw A. A brief history of food guides in the United States. Nutr Today 1992;November/December:6–11. 4. Welsh S, Davis C, Shaw A. Development of the food guide pyramid. Nutr Today 1992;November/December:12–23. 5. Uauy R, Hertrampf E, Dangour AD. Nutrient and foodbased dietary guidelines: International considerations. In: Shils ME, Shike M, Ross AC, Caballero B, Cousing RJ, eds. Modern nutrition in health and disease, 10th edition. New York: Lippincott Williams and Wilkins, 2005:1701–16. S. Smitasiri and R. Uauy approach to define them. However, there must be room to accommodate environmental variables that define nutritional and metabolic characteristics as well as the specific epidemiologic situation of a given society. Universal guidelines may be desirable, but they also present new problems and novel challenges. There is a clear need to ensure that guidelines respond to the ethnic specific, cultural, and social determinants of food choices. Global guidelines will fail unless they provide the necessary options for individuals and societies to select the foods they prefer and combine them in the way that best suits their taste and other sensory preferences. A single unified global set of FBDGs will fail to address cultural diversity and the complex social, economic, and political interactions between humans and their food supply. Globalization should promote diversity while sharing the common purpose (harmonization) of securing the right to food and providing a better future for humankind, especially the most vulnerable. Presently, there is a real need, in all countries and regions, to reduce the increased burden of diet-related disease and promote quality diets and better nutrition to realize the potential for human development. This requires determined global harmonized efforts, both in terms of sustained commitments and reasonable investments in support of key strategic dietary and health promoting interventions. The development and creative implementation of FBDGs, nationally or regionally, with a strong global scientific support and facilitation will definitely leverage the much-needed effectiveness of nutritional development around the world. 6. World Health Organization. Preparation and use of food-based dietary guides: report of a joint FAO/WHO Expert Consultation, Nicosia, Cyprus. WHO/NUT/96.6. Geneva: World Health Organization, 1996. 7. Garza C, Pelletier DL. Dietary guidelines: Past, present, and future. In: Kennedy E, Deckelbaum R (eds). The Nation’s Nutrition. Washington, DC: ILSI Press (in press). 8. Nestle M. Food politics: How the food industry influences nutrition and health. Berkeley: University of California Press, 2002. 9. Willett WC. Eat, drink, and be healthy. New York: Simon & Schuster, 2001. 10. Hunt P, Raynert M, Gatenby S. A national food guide for the UK? Background and development. J Hum Nutr Diet 1995;8:315–22. 11. Nicklas TA, Weaver C, Britten P, Stitzel KF. The 2005 Dietary Guidelines Advisory Committee: Developing a key message. J Am Diet Assoc 2005;105:1418–24. 12. Cooper MJ, Zlotkin SH. An evidence-based approach to the development of national dietary guidelines. J Am
Dietary guidelines and nutrient intake values Diet Assoc 2003;103:S28–33. 13. Roos G, Lean M, Anderson A. Dietary interventions in Finland, Norway and Sweden: Nutrition policies and strategies. J Hum Nutr Diet 2002;15:99–110. 14. McMurry KY. Setting dietary guidelines: the US process. J Am Diet Assoc 2003;103(12 suppl 2):S10–6. 15. Food and Agriculture Organization/World Health Organization/United Nations University. Human energy requirements: Report of a joint FAO/WHO/UNU Expert Consultation. Food Nutr Bull 2005;26:166. 16. Nutrition and Your Health. 2005 Dietary Guidelines Advisory Committee Report. Available at: http//:www. health.gov/dietaryguidelines/dga2005/report. Accessed 5 November 2006. 17. Habicht JP, Pelletier DL, Garza C. The integration of scientific knowledge for effective action. In: Garza C, Haas JD, Habicht JP, Pelletier DL, eds. Beyond nutritional recommendations: Implementing science for healthier populations. New York: Division of Nutritional Sciences, Cornell University, 1996. 18. Bush M, Kirkpatrick S. Setting dietary guidance: The Canadian experience. J Am Diet Assoc 2003;103(121 suppl 2):S22–7. 19. Smitasiri S. Nutri-Action analysis. Nakorn Phathom, Thailand: Institute of Nutrition, Mahidol University, 1994. 20. Guthrie JF, Smallwood DM. Evaluating the effects of the Dietary Guidelines for Americans on consumer behavior and health: Methodological challenges. J Am S151 Diet Assoc 2003;103(12 suppl 2):S42–9. 21. James WPT, Smitasiri S, Ul Haq M, Tagwiyeri J, Norum K, Uauy R, Swaminathan MS. Ending malnutrition by 2020—An agenda for change in the millennium. Food Nutr Bull 2000;21(suppl):1S–76S. 22. Schneeman BO, Mendelson R. Dietary guidelines: Past experiences and new approaches. J Am Diet Assoc 2002;102:1498–500. 23. Bandura A. Social foundations of thought and action: A social cognitive theory. Englewood Cliffs, NJ, USA: Prentice-Hall, 1986. 24. Nayga RM Jr, Capps O Jr. US consumers’ perceptions of the importance of following the US dietary guidelines. Food Policy 1999;24:553–64. 25. Kaufer-Horwitz M, Valdes-Ramos R, Willett WC, Anderson A, Solomons NW. A comparative analysis of the scientific basis and visual appeal of seven dietary guideline graphics. Nutr Res 2005;25:335–47. 26. Baghurst KI. Dietary guidelines: The development process in Australia and New Zealand. J Am Diet Assoc 2003;103(12 suppl 2):S17–21. 27. Kris-Etherton PM, Weber JA. Dietary guidelines 2005— Contributions of registered dietitians to the evolution and dissemination of the guidelines. J Am Diet Assoc 2005;105:1362–4. 28. Underwood BA. Scientific research: Essential, but is it enough to combat world food insecurities? J Nutr 2003;133(5 suppl 1):1434S–7S.
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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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Page 153: International Dietary Harmonization
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