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Food Based Dietary Guidelines (Population Intake Goals - WHO (CHO - 55-75%…
Food Based Dietary Guidelines
Background
Intervention/policy instrument - targets & educational campaigns
Descriptive statements - inform and guide food choices and consumption keeping in line with stated goals
Goals - promote long term health, prevent micronutrient deficiencies, prevent diet-related diseases
Refer to foods and not to nutrients - based on food groups
Visual images to communicate
Uses of FBDG
Most of population not aware of nutritional needs.
Unaware of energy and nutrient content
Provide advice people can follow and achieve
FBDG are policy and health education tools
FBDG v DRV
DRVs
- ensure adequate intake of essential nutrients
FBDG
- promote health and prevent disease
DRV
- only deal with essential nutrients
Dietary goals
- balance of macronutrients
FBDG
- whole diet approach
FBDG
- Elements in food that are important that don't have DRV but they have helpful properties (Fibre)
DRV's
- amount of nutrients required per day for optimum physiological function and prevention of deficiency
Dietary goals
- expressed in relative terms - time line attached or e.g. less that 10% energy from saturated fat
DRV's
scientifically established
FBDG
- provisional, more epidemiological evidence
Population Intake Goals - WHO
CHO - 55-75%
Free sugars - <10%
Cholesterol <300mg per day
Salt - 5g per day
Fruits and Veg >400g a day (equivalent to 5 a day)
Protein - 10-15%
Total Fat - 15-30%
Saturated fat <10%
n-6 polyunsaturated - 6-10%
n-3 polyunsaturated 5-8%
Trans fatty acids 1-2%
Mono unsaturated - By difference
UK food plate in the 1990's was revised and changed in 2016
Food plates are different around the world. Some plates, pyramids, rainbows, pie charts
Some of the recommendation around the world change but the majority are similar in macronutrient composition
FBDG - should be a guide to the general population. They should be tested first. Guidelines should be culturally acceptable
Dietary Guidelines need to be:
Owned by the government
Aimed at general public, health profs, consumer organisations, those working within the food sector
Clear links to food policy, schools, hospitals, prisons etc.
Promoted - everyone should know about them
Developing FBDG
Championing by more than one government agency
Diverse range of academic expertise. Environment and sustainability aspects
Advice based on science from health and environmental fields
Consultation with civil society and industry
Preparing Dietary Guidelines
Planning
Characterising Target Group
Setting Objectives
Preparing Technical Guidelines
Testing the Recommendations
Preparing FBDG
Validation
Correction and Adjustment
Implemention
Evaluation
Unexpected Problems
Food groups - should baked beans and potatoes be carbs?
Wording and specificity - interpretation of the image, portion sizes, food types not matching usage.
Recommendations to eat less meat in Australia lead to Iron Def Anaemia
Affordability and access
New foods - juice with added calcium and vitamins
Sustainable FBDG
Environmental benefits of limiting over consumptions of foods
Food waite reduction
Which fruit and veg to seek out
Safe and energy efficient food prep
Shopping
Place and value of food in our lives
Guidance for those who want veggie/vegan diet
Evaluating FBDG
Monitored for effectiveness
Short term indicators
- changes in knowledge, attitudes, health prof, decision makers and food industry
Medium term indicators
- increase availability and accessibility to recommended food. Dietary guidelines to set standards in public, basis for food development, policies and programmes.
Long term indicators
- changes in household or commercial food production, consumption trends and dietary intake, biochemical markers/indicators
Maintenance of FBDG
Research in the most effective and specific target groups
A need fir separate guides for those in differenct socio economic groups and different ages
As the food supply develops there will be new challenges
Where do ready made foods fit?
Accounting for functional foods
Increase range of fortified foods
FBDG and DRVs are similar
in that they are set for the population and not the individual
