food based dietary guidelines Flashcards
What are food based guidelines?
Food-Based Dietary Guidelines (FBDGs) are effective tools to promote nutritional well-being. FBDGs are guides for food production, processing, consumer protection, consumption & utilization patterns within the individual, family and community levels. They may be used to prevent and control diet-related diseases as well as guide agricultural [and safety]policies. They help to provide desirable food consumption patterns and help to guide desirable eating patterns. (WHO, 2010)
How are food guide lines developed
Research regarding the following is used in developing food guidance in many countries
national food supply
food consumption pattern (rda and ear,ul, ai are taken into consideration)
nutrition status
nutritional standards
Example: USA, Canada
Prevailing socio-cultural & religious values are given consideration
Countries in Asia for example are diverse with different socio-economic, cultural & religious differences- guidelines must consider these
In some food guides, the presence of indigenous foods & a particular dietary pattern resulting from different geographical conditions & cultural heritages have also been considered
Examples: The Filipino Pyramid Food Guide, Puerto Rico Food Guide Pyramid, EWCFG -First Nations, Inuit and Métis
how are aboriginal cultures developed
Aboriginal cultures have different values, traditions and sometimes different food choices from those of the general Canadian population.
Food guide is tailored to show examples of traditional foods of First Nations, Inuit and Métis.
Also explains how traditional foods can be used in combination with store-bought foods for a healthy eating pattern
Can you identify some of the main food differences?
medicine wheel, game meat, canned frozen fruits and veg
what aret he symbolic uses of foods and developing the guide lines
Guides suggest we value food more for its nutritional content and impact on health than for any symbolic use
Do you agree?
What are the possible implications of this?- high in fat but religious is not taken into consideration because its not healthy- just looking at food for the nutrients so not necessarily what ppl will buy
religious- bread emotional- not necesarily healthy
The first set of dietary guidelines for Canada, was published in
1942, current version 2007-they are regularly updated; the official name-”Eating well with Canada’s Food Guide”
how many countries have their own guidelines
2014- more than 20 countries develop and published national dietary guidelines; a large number have developed paediatric guidelines & educational materials for other groups
jamaica familiar foods
bread, cron, bananas, tomatoes,
unfamilar foods
not necessarily unfamiliar but ones that I dont eat like star fruit, papaya, plantain
grains are called staples
food grouping
Each guides gives consumers a selection of recommended food choices (food groups) as well as a recommended daily amounts consumers should ingest to maintain optimum health.
Remarkable similarity in the basic food groupings of international food guide illustrations.
The groups include: grains, vegetables, fruits, meat, milk & dairy products
Differences in food categorization in some groups. Examples ???
food from animals, staples,
shapes
Food guide figure should be effective in conveying the message of moderation & proportionality
US conducted survey to decide on shape
A wheel, bowl, pie chart, and shopping cart considered
pyramid was the form that proved to be the easiest to understand
Quantitative Recommendations
examples in sweden says- eat more vagetables,fruits and berries fish and shellfish and seeds
switch to wholegrains healthy fats, low fat dairy
less- red and processed meat salt, sugar,alcohol
lack of quatitative approach recommendations
quantitative german vs canada
instead of 6-7 servings says 4-6 slices of bread, 1 portion of rice 150-180g
Activity: Menu Planning for research country
Compile and categorize foods eaten
Use internet searches & recipes to examine how unfamiliar foods are used
Plan for a family. That means it’s a non- selective menu
- plan the entree meats and build aronud that
Global Challenges & Opportunities for effective FBDGs
Global challenges:
Rising income and urbanization has led to major shifts in food preferences, more processed foods, intakes of fats and reduced intake of carbohydrates
Undernutrition remains high in countries in regions such as Africa & Asia, evidence by high levels of stunting, wasting, underweight
At the same time increase prevalence of overweight & obesity in both rural and urban areas
In some households, double burden of malnutrition
