Food-Based Dietary Guidelines: Best Practices in Global Development and Implementation

Food-Based Dietary Guidelines: Best Practices in Global Development and Implementation
9:45 a.m. - 10:45 a.m. | Constitution Ballroom |
Moderator: Seung-Yeon Lee, PhD, University of Cincinnati
Speakers: Mary Murimi, PhD, Texas Tech University; Serah Theuri, PhD, RD, University of Southern Indiana; Yenory Hernandez-Garbanzo, PhD, Food Agriculture Organization of the United Nation; Luiza Torquato, MS, Federal Council of Nutritionists, Brasília, Brazil
Over 100 countries have developed their own food-based dietary guidelines (FBDG) or adopted FBDG from other countries based on eating pattern, food culture, and food availability. Understanding the science behind the processes of development and modification of FBDG and being exposed to diverse FBDG can be beneficial to nutrition educators who work with individuals/groups with diverse cultural backgrounds. This session will present the science behind establishing and modifying FBDG and highlight examples of successful adoption and implementation of FBDG in several countries. Finally, future directions of FBDG reflecting changes in food systems and specific needs of populations will be discussed.
Learning Objectives:
Explain the scientific approach and process of developing or modifying food-based dietary guidelines.
Discuss successful methods of implementing food-based dietary guidelines in three different countries.
Identify factors to be considered when adopting food-based dietary guidelines for culturally diverse populations.
Session organized by the Division of International Nutrition Education and sponsored by the United Sorghum Checkoff Program.