Debates Parlamentares - Diário 018, p. 57 (2024-02-27)

O texto apresentado é obtido de forma automática, não levando em conta elementos gráficos e podendo conter erros. Se encontrar algum erro, por favor informe os serviços através da página de contactos.

Não foi possivel carregar a página pretendida. Reportar Erro

Actions to promote the consumption of a sustainable diet

Improving food and nutrition educationThe structural and environmental changes described above must go hand in hand with nutrition education campaigns, awareness raising for behavioural change, knowledge transfer and consumer empowerment.29,30. Nations can influence consumer perceptions of the nutritional value and sustainability of food through media campaigns, information on food packaging, nutrition education in educational centres and the adoption of national guidelines on food, nutrition and nutrition education. One way of doing this is through widely-circulated food guides.31 Nutritional education alone is not enough, especially in food-insecure countries, and must be combined with strategies to improve access to nutritious food.32

Food-based dietary guidelinesFood-Based Dietary Guidelines (FBDG) are national tools whose purpose is to educate the population and guide national food and nutrition policies as well as the food industry, through easy-to-understand messages and illustrations. FBDGs are intended to inform national policymaking and provide the general public with advice on foods, food groups and dietary models that provide key nutrients with the aim of promoting overall health and preventing chronic diseases.33

It is also important to consider food culture when drafting FBDGs, as this knowledge can increase their effectiveness. Food culture comprises food uses, traditions, customs and symbolic processes, which are also influenced by the food production cycle in a particular context.34

29 HLPE. (2017). Nutrition and food systems. A report by the High Level Panel of Experts on Food Security and Nutrition of the Committee on World Food Security, Rome. (https://www.fao.org/3/I7846E/i7846e.pdf).

30 Muehlhoff, E., Wijesinha-Bettoni, R., Westaway, E., Jeremias, T., Nordin, S., and Garz, J. (2017). Linking agriculture and nutrition education to improve infant and young child feeding: Lessons for future programmes. Maternal and Child Nutrition, 13, e12411

31 McGill, R., Anwar, E., Orton, L., Bromley, H., Lloyd-Williams, F., O’Flaherty, M., Taylor-Robinson, D., Guzman-Castillo, M., Gillespie, D., Moreira, P. and Allen, K. (2015). Are interventions to promote healthy eating equally effective for all? Systematic review of socioeconomic inequalities in impact. BMC Public Health. 15(1): 457.

32 Lassi, Z. S., Das, J. K., Zahid, G., Imdad, A., and Bhutta, Z. A. (2013). Impact of education and provision of complementary feeding on growth and morbidity in children less than 2 years of age in developing countries: A systematic review. BMC Public Health, 13(Suppl. 3), S13.

33 FAO. (2014). The State of Food-based Dietary Guidelines in Latin America and the Caribbean 21 years after the International Conference on Nutrition. Rome. 125 pp. (http://www. fao.org/3/i3677s/i3677s.pdf).

34 Calderón, M. E., O. R. Taboada, A. Argumedo, E. Ortiz, P. A. López and C. Jacinto. 2017. Cultura alimentaria: clave para el diseño de estrategias de mejoramiento nutricional de poblaciones rurales. Agricultura, Sociedad y Desarrollo 14 (2).

27 DE FEVEREIRO DE 2024 ____________________________________________________________________________________________________________

Actions to promote the consumption of a sustainable dietImproving food and nutrition educationThe structural and environmental changes described above must go hand in hand with nutrition education campaigns, awareness raising for behavioural change, knowledge transfer and consumer empowerment.29,30. Nations can influence consumer perceptions of the nutritional value and sustainability of food through media campaigns, information on food packaging, nutrition education in educational centres and the adoption of national guidelines on food, nutrition and nutrition education. One way of doing this is through widely-circulated food guides.31 Nutritional education alone is not enough, especially in food-insecure countries, and must be combined with strategies to improve access to nutritious food.32Food-based dietary guidelinesFood-Based Dietary Guidelines (FBDG) are national tools whose purpose is to educate the population and guide national food and nutrition policies as well as the food industry, through easy-to-understand messages and illustrations. FBDGs are intended to inform national policymaking and provide the general public with advice on foods, food groups and dietary models that provide key nutrients with the aim of promoting overall health and preventing chronic diseases.33It is also important to consider food culture when drafting FBDGs, as this knowledge can increase their effectiveness. Food culture comprises food uses, traditions, customs and symbolic processes, which are also influenced by the food production cycle in a particular context.34 29 HLPE. (2017). Nutrition and food systems. A report by the High Level Panel of Experts on Food Security and Nutrition of the Committee on World Food Security, Rome. (https://www.fao.org/3/I7846E/i7846e.pdf).30 Muehlhoff, E., Wijesinha-Bettoni, R., Westaway, E., Jeremias, T., Nordin, S., and Garz, J. (2017). Linking agriculture and nutrition education to improve infant and young child feeding: Lessons for future programmes. Maternal and Child Nutrition, 13, e1241131 McGill, R., Anwar, E., Orton, L., Bromley, H., Lloyd-Williams, F., O’Flaherty, M., Taylor-Robinson, D., Guzman-Castillo, M., Gillespie, D., Moreira, P. and Allen, K. (2015). Are interventions to promote healthy eating equally effective for all? Systematic review of socioeconomic inequalities in impact. BMC Public Health. 15(1): 457.32 Lassi, Z. S., Das, J. K., Zahid, G., Imdad, A., and Bhutta, Z. A. (2013). Impact of education and provision of complementary feeding on growth and morbidity in children less than 2 years of age in developing countries: A systematic review. BMC Public Health, 13(Suppl. 3), S13.33 FAO. (2014). The State of Food-based Dietary Guidelines in Latin America and the Caribbean 21 years after the International Conference on Nutrition. Rome. 125 pp. (http://www. fao.org/3/i3677s/i3677s.pdf).34 Calderón, M. E., O. R. Taboada, A. Argumedo, E. Ortiz, P. A. López and C. Jacinto. 2017. Cultura alimentaria: clave para el diseño de estrategias de mejoramiento nutricional de poblaciones rurales. Agricultura, Sociedad y Desarrollo 14 (2).27 DE FEVEREIRO DE 2024 ____________________________________________________________________________________________________________57

Descarregar páginas