(World Health Organization(WHO).1,2 Obesity increases a person’s risk to noncommunicablediseases in both developed and developingcountries. Moreover, in developing countries, under nutritionproblems, such as low birth weight, micronutrientdeficiency still persists. In 1996, the Food and AgriculturalOrganization (FAO) and WHO published the guidelinesfor preparing and implementing the Food BasedDietary Guidelines (FBDGs) as a tool for nutrition educationand communication aiming at desirable eating behaviorsfor nutritional well-being and prevention of both underand over nutrition.3FBDGs provide guidelines for food consumption forthe general population and if desired could be develop forspecific population groups such as infants and youngchildren, and the elderly. Basic data and informationneeded for formulation and development of FBDGs includefood, nutrition, health problems and issues; foodculture, habit and consumption; basic health and educationservices including the infrastructure and current practicesin food and nutrition education. Research to supportbefore, during and after the development and disseminationof FBDGs is also essential since scientific evidenceshave been the core of the FBDGs principle. This paperwill share experience and process in the development anduse of FBDGs for nutrition education and health promotionin Thailand.
(World Health Organization(WHO).1,2 Obesity increases a person’s risk to noncommunicablediseases in both developed and developingcountries. Moreover, in developing countries, under nutritionproblems, such as low birth weight, micronutrientdeficiency still persists. In 1996, the Food and AgriculturalOrganization (FAO) and WHO published the guidelinesfor preparing and implementing the Food BasedDietary Guidelines (FBDGs) as a tool for nutrition educationand communication aiming at desirable eating behaviorsfor nutritional well-being and prevention of both underand over nutrition.3FBDGs provide guidelines for food consumption forthe general population and if desired could be develop forspecific population groups such as infants and youngchildren, and the elderly. Basic data and informationneeded for formulation and development of FBDGs includefood, nutrition, health problems and issues; foodculture, habit and consumption; basic health and educationservices including the infrastructure and current practicesin food and nutrition education. Research to supportbefore, during and after the development and disseminationof FBDGs is also essential since scientific evidenceshave been the core of the FBDGs principle. This paperwill share experience and process in the development anduse of FBDGs for nutrition education and health promotionin Thailand.
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