Comparison of International Food Guide Pictorial Representations

Painter, James; Rah, Jee-Hyun; Lee, Yeon-Kyung

doi:10.1016/s0002-8223(02)90113-6

Cited by 100 publications

(74 citation statements)

References 9 publications

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“…as sources of Ca and for animal-protein foods for Fe, Zn and vitamin B 12 . Additional recommendations were also introduced in the food guide.…”

Section: Discussionmentioning

confidence: 99%

“…As RNI are set at 2 SD above mean requirements, reducing the recommended intake constraint to 70 % of the RNI amounts to using the average requirement, meaning that half the population would still meet their requirements for the given limiting micronutrient (23) . The RNI for vitamin B 12 was not included in the models without animal foods. WHO recommendations for the prevention of chronic diseases were not used for children, because these recommendations were built mainly for adults.…”

Section: Determination Of Recommended Number and Size Of Servings Permentioning

confidence: 99%

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Contribution to the development of a food guide in Benin: linear programming for the optimization of local diets

Lévesque

Delisle

Aguèh

2014

Public Health Nutr.

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Objective: Food guides are important tools for nutrition education. While developing a food guide in Benin, the objective was to determine the daily number of servings per food group and the portion sizes of common foods to be recommended. Design: Linear programming (LP) was used to determine, for each predefined food group, the optimal number and size of servings of commonly consumed foods. Two types of constraints were introduced into the LP models: (i) WHO/FAO Recommended Nutrient Intakes and dietary guidelines for the prevention of chronic diseases; and (ii) dietary patterns based on local food consumption data recently collected in southern Benin in 541 adults. Dietary intakes of the upper tertile of participants for diet quality based on prevention and micronutrient adequacy scores were used in the LP algorithms. Setting: Southern area of the Republic of Benin. Subjects: Local key-players in nutrition (n 30) from the government, academic institutions, international organizations and civil society were partners in the development of the food guide directed at the population. Results: The number of servings per food group and the portion size for eight age-sex groups were determined. For four limiting micronutrients (Fe, Ca, folate and Zn), local diets could be optimized to meet only 70 % of the Recommended Nutrient Intakes, not 100 %. Conclusions: It was possible to determine the daily number of servings and the portion sizes of common foods that can be recommended in Benin with the help of LP to optimize local diets, although Recommended Nutrient Intakes were not fully met for a few critical micronutrients.

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“…as sources of Ca and for animal-protein foods for Fe, Zn and vitamin B 12 . Additional recommendations were also introduced in the food guide.…”

Section: Discussionmentioning

confidence: 99%

Section: Determination Of Recommended Number and Size Of Servings Permentioning

confidence: 99%

Contribution to the development of a food guide in Benin: linear programming for the optimization of local diets

Lévesque

Delisle

Aguèh

2014

Public Health Nutr.

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“…Os guias alimentares oficiais de diferentes países possuem diversos formatos, diferentes nú-meros de grupos alimentares e de porções, porém eles têm o mesmo objetivo, transformar o conhecimento científico de nutrição em conceitos básicos para que grande parcela da população seja orientada quanto à forma de se alimentar adequadamente 4 .…”

Section: N T R O D U ç ã Ounclassified

Desenvolvimento de guias alimentares em diversos países

2008

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Os guias dietéticos baseados nos alimentos têm objetivo de favorecer a educação nutricional, utilizando termos que sejam compreensíveis, simples e claros para a maioria dos consumidores e indicando as modificações necessárias nos padrões alimentares. Este trabalho foi realizado com o objetivo de apresentar uma revisão da literatura sobre o desenvolvimento dos guias alimentares em vários países. Para tanto, foi realizado um levantamento bibliográfico no período de 1991 a 2006 nas bases de dados Medline e Lilacs, utilizando como palavras-chave "guia alimentar", "guia dietético" e "desenvolvimento de guia dietético" com o intuito de aprofundar os seguintes itens: elaboração, avaliação, implantação e problemas metodológicos relacionados ao desenvolvimento dos mesmos. Desde 1996, vêm sendo publicadas orientações pelo Comite de Alimentação e Nutrição/Organização Mundial de Saúde para elaboração dos guias alimentares e vários países os desenvolveram de acordo com essas recomendações, apesar dos diversos problemas metodológicos enfrentados. Após o desenvolvimento dos guias alimentares, os maiores desafios são a implantação e a avaliação. Dentre as estratégias para sua divulgação destaca-se a elaboração de ferramentas de educação nutricional, tais como: representação gráfica, folder, apostila e pôster. Com relação à avaliação dos guias alimentares, poucos países realizaram pesquisas abordando o conhecimento e o entendimento dos consumidores. Conclui-se que o processo de desenvolvimento dos guias alimentares é complexo e é necessário realizar um planejamento para sua implantação e avaliação, esta última devendo se voltar tanto ao entendimento como ao impacto sobre a saúde da população. Termos de indexação:Educação alimentar e nutricional. Guias alimentares. Nutrição em saúde pública. A B S T R A C TFood-based dietary guidelines have the objective of favoring nutrition education using terms which are understandable, simple and clear for most consumers, indicating the necessary modifications in food patterns.

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“…It has been long understood that fruits, vegetables, and dairy products are healthy components of the diet, as evidenced by their inclusion worldwide in national food guides and nutritional guidelines (1,2). More recently, it has been suggested that whole plant-based foods, probiotics, and prebiotics can modulate the microbiota, leading to cardiac health (3).…”

Section: Introductionmentioning

confidence: 99%

Potential Health Benefits of Combining Yogurt and Fruits Based on Their Probiotic and Prebiotic Properties

Fernandez

Marette

2017

Advances in Nutrition

133

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Fruit and yogurt have been identified individually as indicators of healthy dietary patterns. Fruits are relatively low in energy density and are an excellent source of antioxidants and prebiotic fibers and polyphenols, which can promote digestive health. Yogurt, on the other hand, is a nutrient-dense food that is a good source of dairy protein, calcium, magnesium, vitamin B-12, conjugated linoleic acid, and other key fatty acids. In addition, it contains beneficial bacterial cultures, making it a potential source of probiotics. Yogurt's unique fermented food matrix provides added health benefits by enhancing nutrient absorption and digestion. Combining the intake of yogurt and fruit could provide probiotics, prebiotics, high-quality protein, important fatty acids, and a mixture of vitamins and minerals that have the potential to exert synergistic effects on health. Yogurt consumption has been associated with reduced weight gain and a lower incidence of type 2 diabetes, whereas fruits have established effects on reducing the risk of cardiovascular disease. Yogurt and fruits can be eaten together and may exert combined health benefits through potential prebiotic and probiotic effects. Furthermore, substituting high-energy, nutrient-deficient snacks with fruit and yogurt could reduce the intake of high-calorie obesogenic foods. In light of the positive cardiometabolic impacts of fruit and yogurt and their association with healthy dietary patterns, there is sufficient evidence to warrant further exploration into the potential synergistic health benefits of a combined intake of fruit and yogurt. Adv Nutr 2017;8(Suppl):155S-64S.

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Comparison of International Food Guide Pictorial Representations

Cited by 100 publications

References 9 publications

Contribution to the development of a food guide in Benin: linear programming for the optimization of local diets

Contribution to the development of a food guide in Benin: linear programming for the optimization of local diets

Desenvolvimento de guias alimentares em diversos países

Potential Health Benefits of Combining Yogurt and Fruits Based on Their Probiotic and Prebiotic Properties

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