The (scarce and circumscribed) culinary content in food-based dietary guidelines around the world

1991–2021

Bibliographic Data

ID15090595
AuthorsMariana Fernandes Brito De Oliveira (0000-0001-7185-5792, Universidade Federal do Rio de Janeiro, corresponding author), Carla Adriano Martins (0000-0002-6902-0232, Universidade Federal do Rio de Janeiro), Inês Rugani Ribeiro De Castro (0000-0002-7479-4400, Universidade do Estado do Rio de Janeiro)
Year2022
Volume25
Issue12
Pages3559-3567
Publication date2022-12-01
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenuePublic Health Nutrition (JOURNAL)
Journal identifiersISSN: 1368-9800 • E-ISSN: 1475-2727
PublisherCambridge University Press (CUP) (PUBLISHER)
DOI10.1017/s1368980022001938
PMID36073171
OpenAlexW4294991021
LanguageEN
Citations received5
References cited21

Objective: To evaluate the culinary content of key messages contained in food-based dietary guidelines (FBDG) available at the global online repository of the FAO of the UN. Design: Document analysis was conducted in August 2021 with data extraction of key messages explicitly related to cooking present in FBDG. Data were analysed inductively using thematic analysis. Setting: The FAO’s global repository of FBDG. Participants: Not applicable. Results: Just over half ( n 39; 53·4 %) of the seventy-three FBDG analysed included at least one key message about cooking. The Latin American and Caribbean FBDG presented the greatest amount and variety of content about cooking in the key messages, whereas the Near East and North America placed less emphasis on cooking. We identified three themes: (i) healthy food preparation ( n 35; 61·4 % of the fifty-seven culinary key messages identified); (ii) food hygiene ( n 14; 24·6 %) and (iii) the promotion of culinary practices ( n 7; 12·3 %). Albania’s key message covered two themes (food hygiene and healthy food preparation) ( n 1; 1·8 %). Conclusion: FBDG are official documents that express recommendations for a healthy diet. As most of these recommendations throughout the world include foods that must be cooked prior to consumption, culinary content should gain more visibility and be presented more broadly in these official documents

Biology · Content analysis · Environmental health · Food group · Geography · Healthy food · Hygiene · Infographic · Key (lock · Latin Americans · Political science · Promotion (chess · Social science · Sociology · Computer Science · Consumer Attitudes and Food Labeling · Global Public Health Policies and Epidemiology · Medicine · Nutritional Studies and Diet · Food Science

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