A new food guide for the Portuguese population: development and technical considerations.

Auteur(s) :
Franchini B., De Almeida MD., Rodrigues SS., Graça P.
Date :
Mai, 2006
Source(s) :
Journal of nutrition education and behavior. #38:3 p189-95
Adresse :
Faculty of Food Science and Nutrition, Porto University (FCNAUP), Porto, Portugal. saraspr@fcna.up.pt

Sommaire de l'article

The methodological approach used for the development of a new food guide for the Portuguese population is discussed. The new food guide, composed of seven groups, was achieved with the assistance of an expert panel, using existing international recommendations and nutrient composition tables. A range of recommended food portions was established for the groups of fats and oils; milk and dairy products; meat, fish, seafood, and eggs; pulses; potatoes, cereals, and cereal products; vegetables; and fruits. Posters and leaflets were produced and presented to the media with the support of health authorities and the scientific community. The dissemination materials were freely distributed to institutions and professionals responsible for health promotion.

Source : Pubmed
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