|Public Health Nutrition|
|Dietary guidelines to nourish humanity and the planet in the twenty-first century. A blueprint from Brazil|
|Patrícia Constante Jaime1  Maluh Barciotte1  Rafael Moreira Claro1  Carlos Augusto Monteiro1  Maria Laura da Costa Louzada1  Geoffrey Cannon1  Renata Bertazzi Levy1  Josefa Garzillo1  Larissa Galastri Baraldi1  Carla Adriano Martins1  Jean-Claude Moubarac1  Ana Paula Bortoletto Martins1  Daniela Silva Canella1 |
|关键词: Dietary guidelines; Sustainability; Brazil; Food processing; Nutrition education;|
|DOI : 10.1017/S1368980015002165|
|来源: Cambridge University Press|
【 摘 要 】AbstractObjectiveTo present and discuss the dietary guidelines issued by the Brazilian government in 2014.DesignThe present paper describes the aims of the guidelines, their shaping principles and the approach used in the development of recommendations. The main recommendations are outlined, their significance for the cultural, socio-economic and environmental aspects of sustainability is discussed, and their application to other countries is considered.SettingBrazil in the twenty-first century.SubjectsAll people in Brazil, now and in future.ResultsThe food- and meal-based Brazilian Dietary Guidelines address dietary patterns as a whole and so are different from nutrient-based guidelines, even those with some recommendations on specific foods or food groups. The guidelines are based on explicit principles. They take mental and emotional well-being into account, as well as physical health and disease prevention. They identify diet as having cultural, socio-economic and environmental as well as biological and behavioural dimensions. They emphasize the benefits of dietary patterns based on a variety of natural or minimally processed foods, mostly plants, and freshly prepared meals eaten in company, for health, well-being and all relevant aspects of sustainability, as well as the multiple negative effects of ready-to-consume ultra-processed food and drink products.ConclusionsThe guidelinesâ€™ recommendations are designed to be sustainable personally, culturally, socially, economically and environmentally, and thus fit to face this century. They are for foods, meals and dietary patterns of types that are already established in Brazil, which can be adapted to suit the climate, terrain and customs of all countries.
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