Developing Food–Based Dietary Guidelines: Challenges and Successes - US, Food and Agriculture Organization (FAO) and European Experiences

Developing Food–Based Dietary Guidelines: Challenges and Successes - US, Food and Agriculture Organization (FAO) and European Experiences

Speakers:

 

 

Rafael Perez-Escamilla, PhD, Yale School of Public

Health; Carmen Dardano, Sub-Regional Office of the Carribean;

João Breda, PhD, MPH, MBA, World Health Organization -

Regional Office for Europe

Moderator: Virginie Zoumenou, PhD, University of Maryland

Extension

Food-based dietary guidelines developers faced many

challenges in several countries particularly in the developing

countries. Recently the FAO developed a template for

food-based dietary guidelines for developing countries. Three

presenters will help understand the challenges faced by the

process in US and by the countries implementing the FAO

template. A discussion involving the audience will help them understand

the development process in US and the FAO concepts

and expectations. Three debate questions will help participants

understand the insights of the development process

and identify strategies to improve the implementation of the

guidelines while targeting culturally diverse populations.

Organized by the International Nutrition Education Division