Food-Based Dietary Guidelines: Best Practices in Global Development and Implementation 9:45 a.m. – 10:45 a.m. Friday, 7/21/2017 | Constitution Ballroom Society for Nutrition Education and Behavior
Outline Introduction (Seung-Yeon Lee, PhD, 2016-2017 DINE Chair) Presentations Yenory Hernandez-Garbanzo, PhD Mary Murimi, PhD Luiza Torquato, MS Serah Theuri, PhD, RD Q & A Co-organized with Dr. Serah Theuri with help from the DINE Annual Conference Planning Committee Sponsored by DINE and United Sorghum Checkoff Program
Yenory Hernandez-Garbanzo, PhD Nutrition Specialist, Nutrition and Food Systems Division (ESN), FAO 2013-2014 DINE Chair SNEB Foundation Board of Trustee Research interest: formative evaluation to guide the design and implementation of inter-sectorial nutrition education programs; program evaluation and survey development Areas of work: Technical support and capacity building to UN Member Countries on areas related to FBDGs and school food and nutrition education
Mary Murimi, PhD Professor of Nutrition at Texas Tech and the Chancellor of Daystar University in Kenya President of SNEB Associate Editor for JNEB Research interests: Environmental factor on nutrition status; coping strategies for food insecurity and factors that influence dietary behavior among low-income populations
Luiza Torquato, MS •Technical Advisor of the Federal Council of Nutritionists in Brazil •Researcher at the Observatory of Food Security and Nutrition Policies at the University of Brasilia •Educator of the Slow Food Movement Brazil •Research interests: Food and Nutrition Education and public policies to guarantee the Human Right to Health and Human Right to Adequate Food
Serah Theuri, PhD, RD Associate Professor, Nutrition at University of Southern Indiana 2014-2015 DINE Chair Research interest: food access in urban underserved communities and the impacts of food insecurity on health status Work with her students in providing nutrition education to low-income adults at the University of Southern Indiana’s Community Health Centers. Published articles on food insecurity and clinical findings of her community project
DINE Dinner: 7 pm on 7/22 (Saturday) at the New Big Wong Restaurant (610 H St NW) ** Vegetarian options available** Dinner Business Meeting: 7 am -8 am on 7/23 (Sunday) in Independence F-I
F ood Based D ietary G uidelines at Global Level Setting the Context: FAO’s Perspective By Yenory Hernández-Garbanzo,PhD Nutrition and Food System s Division, FAO, HQ
Current Team at FAO HQ Working with FBDGs Acknowled edgem emen ents Ram ani Wijesinha-Bettoni Ana Islas Focal Point for FBDGs Im plem entation Focal Point for FBDGs Developm ent F atim a H achem , T eam L eader Yenory Hernández-Garbanzo Melissa Vargas … Man any other collab aborat ators at at F FAO HQ, R Regi gional al an and C d C ountry L Level…
FAO ’s WO RK O N FO O D BASED DIETARY GUIDELINES Strong presence on the ground to support UN Mem ber countries in the preparation of their FBDGs- at IN N T T E E RN N A AT T IO I N N A AL ADVO C AC Y /C APAC IT T Y Y DE VE LO PME N N T T different levels 01 Sensitization/awareness/capacity development workshops for government officials, practitioners and other relevant stakeholders for the development of FBDGs in all countries RE S O O U URC E MO M O BILIZ B AT IO O N N 02 In collaboration with governments and/or other UN agencies for starting/expanding the work on FBDGs, especially in LMIC T T E E C HN N I IC AL A AS S IS T T A AN N C C E AT T C O UN N T T RY R L LE VE L 03 For the development, revision and/or implementation of FBDGs C O O M MPILAT IO O N N O O F F C O O U UN T RIE S ’ F F BDG s 04 • 2015-present: Through the FAO’s FBDGs website • Sierra Leone, Kenya, Afghanistan, Guyana, Panamá, Colombia, Ecuador, Uruguay, Suriname, Tanzania, Swaziland, Zimbabwe, Zambia, Mauritania, Niger DE E V VE E L LO PME E N N T O F KN O W LE E D DG E E PRO DUC T S 05 Guidelines, reports, studies, and/or scientific publications to promote the effective development and implementation of FBDGs, including the integration of sustainability aspects • 2016: • Regional workshops: African Anglophone and Francophone countries (n=24) 1 0
F BD G s C O N T E X T : W H Y N O W ? S ource: S ummary R eport E FS A S cienti c C olloquium 5, 21-22 March 2006 - Parma, Italy E E U URO PE High fat intake Changing dietary habits Physical inactivity Overweight & obesity N N O O RT H A AME RIC C A A Poor dietary habits Physical inactivity Overweight & obesity Obesogenic environments AS AS IA A & PAC AC IF IC Nutrition Transition Food insecurity Infectious diseases Poor sanitation & higyene Overweight AF F R RIC A Food insecurity LAT AT IN AM AME RIC A A & Poor breastfeeding practices Infectious diseases C AR ARIBBE AN AN Overweight Changing dietary habits Physical inactivity Overweight & obesity 04 Food insecurity E merging Issues: Overarching Paradigm: Urbanization+E ffect of C limate C hange on Food Different forms of Malnutrition+ C hanging Dietary Availability Patterns 1 1
F BD G s: WHAT ARE THEY AND FO R WHAT? TOOL TO PROMOTE: • Nutritional well-being • Desirable consumption patterns TOOL TO PREVENT: • Malnutrition and diet-related diseases • FBDGs are a set of evidence-based, easily understood, • Unsustainable food systems behavior-focused messages for the general public • FBDGs take into account a country’s food availability, TOOL TO PROVIDE GUIDANCE: diet patterns and food culture, and nutrition-related • Nutrition education programs issues. • Food, agriculture and trade policies 1 2
FBDGS: KEY ELEMENTS 01 06 Promote behavioral Strong political change & commitment supportive PSE Multi-sectoral 02 Culturally 05 working group appropriate FBDGs Compatible Science-based with food & Practical supply 04 03 1 3
International A dvocacy & C apacity D evelopm ent P art O ne
H O W T H E F A O /W H O ’s W O R K W A S S T A R T E D ? Joint nt F F AO /W HO E xpe pert C ons nsul ultation n on P n Prepa paration a n and U nd Use of F BDG G s s Consultation and report that aimed to “… establish scientific basis and expert practical guide to the formulation and implementation of national dietary guidelines based on recommended foods and food groups rather than nutrients… ” 2016 1992 1995 2014 … T here was a call by Patrick Webb for FBDGs to be: “… re-framed and re-thought everywhere to guide policy- makers; not make them just consumer-focused but directly policy-maker-focused … ” F AO /W HO Int nterna nationa nal C C onf nferenc nce on N n N utrition ( ut n (IC N ), R Rome, F AO /W HO 2nd nd Int nterna nationa nal C onf nferenc nce o on n N ut utrition n 1992 992 (IC N 2) 2), Rome, 20 2014 14 Plan for Action on Nutrition called on governments to “provide advice to ICN2 Framework for Action also recommends to “… adopt and adapt, the public by disseminating… . dietary guidelines relevant for different age where appropriate, international guidelines on healthy diets” groups and lifestyles and appropriate for the country’s population… .” (R ecommendation 13), in addition to mentioning FBDG s ” (R ecommendation 12)…
F BD G s C U R R E N T R O L E : IN THE INTERNATIO NAL AGENDA May-J une 2017 A Spotlight on the UN Decade of Action on Nutrition (2016-20225) FBDG s can be instrumental in advocating for change • FBDGs encourage… C C o onsumers to adopt nutrition- focused behaviours and… • … • … Po Policy m makers to adopt policies that create an enabling environment for sustainable diets… • … both of which would lead production systems to perform better by producing a more diverse range of foods in a sustai ainab able m man anner … S tineke Oenema UNS C N C oordinator 1 6
> 100 C ountries with F BD G s ë @ { In Africa only six countries: Benin, Namibia, Nigeria, Seychelles, Sierra Leone and South Africa 17
P resentation T itle goes here Duis arcu tortor, suscipit eget, imperdiet nec, imperdiet iaculis, ipsum. Sed aliquam ultrices mauris. Integer ante arcu, accumsan a, consectetuer eget, posuere ut, mauris. Praesent adipiscing. 02/12/2016 2015: F AO O ’ ’S C C APAC IT Y DE VE LO O P PME N T W O O R RKS HO O P PS F F O O R R S S O O U UT HE RN AF RIC A: 2 24 C C O O U UN T RIE S 2016: Z AM AMBIA, A, S W AZ AZ ILAN AN D, Z Z IMBAB ABW E , T AN AN Z AN AN IA, A, MAU AURIT AN AN IA A & N IG E R HAV AVE S T ART AR E D T T HE PRO C E S S F F O R DE VE LO PIN G T T HE IR N N AT AT IO N AL AL F BDG S
T echnical A ssistance at C ountry L evel P art T wo
F BDG s UR URUG UG UAY UA W H Y + H O W -BARRIERS= CO MMITMENT TO CHANGE Adapted from Marissa Burgermaster, Pam Koch, and Isobel Contento, DESIGN for Teachers.Presented at Society for Nutrition Education and Behavior Annual Conference, 2015 in Pittsburgh, PA.
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