Developing Food-basedDietary Guidelines
| dc.creator | Nutrition Division | |
| dc.date | 2023-10-05T10:41:14Z | |
| dc.date | 2023-10-05T10:41:14Z | |
| dc.date | 2007 | |
| dc.date | 2019-05-30T11:02:59.0000000Z | |
| dc.date.accessioned | 2026-06-27T22:31:30Z | |
| dc.description | Food-based dietary guidelines (FBDGs) provide practical advice about ways to improve diets and health in a manner that is easy for the public to understand. This manual explains a 10-step process for developing FBDGs that can be used in most countries. By following this process, nutritionists and others can create FBDGs that are well-adapted to national needs and based on nutrition science and communication expertise. A multidisciplinary approach enables governments to assess the country’s nutrition problems and to set realistic priorities for improving diets. Technical recommendations are transformed into simple messages the average person can follow. Nutritionists learn to develop strategies for communicating dietary information to the public. This manual is based on the experiences of four Caribbean countries in developing national FBDGs to promote healthy diets and to prevent obesity, diabetes and cardiovascular diseases. | |
| dc.format | 85 | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/AI800E | |
| dc.identifier | http://www.fao.org/3/a-ai800e.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/255279 | |
| dc.language | English | |
| dc.rights | FAO | |
| dc.title | Developing Food-basedDietary Guidelines | |
| dc.title | Developing Food-basedDietary Guidelines | |
| dc.title | A Manual from the English-speaking Caribbean | |
| dc.type | Book (stand-alone) |