Food-based dietary guidelines (FBDGs): traditional cuisines, modern foods and the environment

摘要

Food-based Dietary Guidelines (FBDGs) are new. Although the idea is based on the familiar idea of dietary guidelines, FBDGs depart from them in important ways. Current Dietary Guidelines (DGs) are essentially nutrient based (fat, alcohol, salt sugar, calcium, iron), but expressed as food groups. As a resulf, this may create confusion about the term "Food-Based" since most existing guidelines around the world also mention foods e.g eat more vegetables, cereals etc. However, FBDGs are a more integrated way of describing the human diet, because they go beyond addressing "foods" simply as "food groups": they address the way in which foods are produced (like agriculture), prepared (like cuisine), processed (like the food industry) and developed (like novel/functional foods). They address traditional foods and dishes and most importanly cuisine, making such guidelines more practical and userfriendly at the individual level.