Developing
Food-based
Dietary
Guidelines

a manual from the English-speaking
Caribbean

Full pdf 2Mb

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS (FAO)
Rome, 2007

The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention or omission of specific companies, their products or brand names does not imply any endorsement or judgement by the Food and Agriculture Organization of the United Nations.

All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to the:

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Communication Division - FAO
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Table of Contents

Part 1   [384Kb]

Table of contents
List of boxes
List of tables
List of figures
Foreword

Part 2   [573Kb]

Part one: Reasons for developing Food-Based Dietary Guidelines

1. Political commitment to improving nutrition
2. Purpose and definition of FBDGs
3. Rationale for FBDGs in the Caribbean

Part two: Process of Developing FBDGs

Introduction
Step 1: Planning and organizing the work
Step 2: Characterizing the target group
Step 3: Setting the objectives for the FBDGs
Step 4: Preparing the technical guidelines
Step 5: Testing the feasibility of the recommendations and developing the pictorial food graphic
Step 6: Finalizing the FBDGs
Step 7: Validating the FBDGs
Step 8: Correcting and adjusting the FBDGs
Step 9: Implementing the FBDGs

Part 3   [903Kb]

Poster "Dietary guidelines"
Poster "Let Sisserou guide your meals"
Poster "Dietary guidelines for St. Vincent and the Grenadines "
Poster "Food-based dietary guidelines for Grenada "
Step 10: Evaluation of FBDGs

Part 4   [429Kb]

Afterword
References

Annex 1 Testing Recommendations for Feasibility example from Dominica
Annex 2 Behavioural trial
Annex 3 Choosing the pictorial diagram