Methodology for developing and evaluating food-based dietary guidelines and a Healthy Eating Index for Ethiopia: a study protocol

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dc.creatorBekele, T.H.
dc.creatorVries, J.J.H.M. de
dc.creatorTrijsburg, L.
dc.creatorFeskens, E.
dc.creatorCovic, Namukolo M.
dc.creatorKennedy, G.
dc.creatorBrouwer, Inge D.
dc.date2019-07
dc.date2019-07-30T11:45:03Z
dc.date2019-07-30T11:45:03Z
dc.date.accessioned2026-06-27T15:13:09Z
dc.descriptionFood-based dietary guidelines (FBDGs) are used to promote and maintain healthy eating in a population, by providing country-specific guidance. However, many African countries like Ethiopia do not have FBDGs. This paper describes the methodology for the development of Ethiopian FBDGs and for creating and evaluating a Healthy Eating Index and a scoring tool that can be used to monitor the adherence of the population to FBDGs.
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/102380
dc.identifier.urihttp://hdl.handle.net/123456789/98012
dc.languageen
dc.publisherBMJ
dc.rightsOpen Access
dc.sourceBekele, T.H.; de Vries, J.J.H.M.; Trijsburg, L.; Feskens, E.; Covic, N.; Kennedy, G.; Brouwer, I.D. (2019) Methodology for developing and evaluating food-based dietary guidelines and a Healthy Eating Index for Ethiopia: a study protocol. BMJ Open 2019;9:e027846. ISSN: 2044-6055
dc.subjectdietary guidelines
dc.subjecthuman nutrition
dc.subjectdiet
dc.subjectmethodology
dc.subjectevaluation
dc.subjecthealth
dc.subjectnutrition
dc.subjectguidelines
dc.subjectpublic health
dc.subjectfeeding preferences
dc.subjectfood intake
dc.titleMethodology for developing and evaluating food-based dietary guidelines and a Healthy Eating Index for Ethiopia: a study protocol
dc.typeJournal Article

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