Dimension 1 – Essentially nutritional recommendations |
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Nutrient content of foods; food groups (meats, fruits and vegetables, cereals, among others) |
[77 Popkin B. Ultra-processed foods’ impacts on health: 2030 food, agriculture and rural development in Latin America and the Caribbean. Santiago de Chile: Food and Agriculture Organization; 2020.,3535 Sobhani SR, Rezazadeh A, Omidvar N, Eini-Zinab H. Healthy diet: a step toward a sustainable diet by reducing water footprint. Sci Food Agr. 2019;99:3769-75. https://doi.org/10.1002/jsfa.9591 https://doi.org/10.1002/jsfa.9591...
36 Willett W, Rockström J, Loken B, Springmann M, Lang T, Vermeulen S, et al. Food in the anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393:447-92. https://doi.org/10.1016/s0140-6736(18)31788-4 https://doi.org/10.1016/s0140-6736(18)31...
37 World Health Organization. Healthy diet: fact sheet n°394 updated august 2018. Rome: Organization; 2018.-3838 Paquette MC. Perceptions of healthy eating: state of knowledge and research gaps. Can J Public Health. 2005;96(Suppl3):S16-21. https://doi.org/10.1007/BF03405196 https://doi.org/10.1007/BF03405196...
] |
|
Energy content; amount of calories |
[77 Popkin B. Ultra-processed foods’ impacts on health: 2030 food, agriculture and rural development in Latin America and the Caribbean. Santiago de Chile: Food and Agriculture Organization; 2020.,3535 Sobhani SR, Rezazadeh A, Omidvar N, Eini-Zinab H. Healthy diet: a step toward a sustainable diet by reducing water footprint. Sci Food Agr. 2019;99:3769-75. https://doi.org/10.1002/jsfa.9591 https://doi.org/10.1002/jsfa.9591...
36 Willett W, Rockström J, Loken B, Springmann M, Lang T, Vermeulen S, et al. Food in the anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393:447-92. https://doi.org/10.1016/s0140-6736(18)31788-4 https://doi.org/10.1016/s0140-6736(18)31...
-3737 World Health Organization. Healthy diet: fact sheet n°394 updated august 2018. Rome: Organization; 2018.] |
|
Salt consumption |
[77 Popkin B. Ultra-processed foods’ impacts on health: 2030 food, agriculture and rural development in Latin America and the Caribbean. Santiago de Chile: Food and Agriculture Organization; 2020.,3737 World Health Organization. Healthy diet: fact sheet n°394 updated august 2018. Rome: Organization; 2018.] |
|
Sugar consumption |
[3737 World Health Organization. Healthy diet: fact sheet n°394 updated august 2018. Rome: Organization; 2018.,3939 Ruanpeng D, Thongprayoon C, Cheungpasitporn W, Harindhanavudhi T. Sugar and artificially sweetened beverages linked to obesity: a systematic review and meta-analysis. QJM. 2017;110:513-20. https://doi.org/10.1093/qjmed/hcx068 https://doi.org/10.1093/qjmed/hcx068...
] |
|
Consumption of oils and fats |
[3636 Willett W, Rockström J, Loken B, Springmann M, Lang T, Vermeulen S, et al. Food in the anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393:447-92. https://doi.org/10.1016/s0140-6736(18)31788-4 https://doi.org/10.1016/s0140-6736(18)31...
,3737 World Health Organization. Healthy diet: fact sheet n°394 updated august 2018. Rome: Organization; 2018.] |
|
Consumption of food additives |
[4040 Scapin T, Fernandes AC, Proença RPC. Added sugars: definitions, classifications, metabolism and health implications. Rev Nutr. 2017;30:663-77. https://doi.org/10.1590/1678-98652017000500011 https://doi.org/10.1590/1678-98652017000...
,4141 Belloir C, Neiers F, Briand L. Sweeteners and sweetness enhancers. Curr Opin Clin Nutr Metab Care. 2017;20:279-85. https://doi.org/10.1097/mco.0000000000000377 https://doi.org/10.1097/mco.000000000000...
] |
|
Consumption of processed foods |
[3636 Willett W, Rockström J, Loken B, Springmann M, Lang T, Vermeulen S, et al. Food in the anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393:447-92. https://doi.org/10.1016/s0140-6736(18)31788-4 https://doi.org/10.1016/s0140-6736(18)31...
,3737 World Health Organization. Healthy diet: fact sheet n°394 updated august 2018. Rome: Organization; 2018.] |
|
Consumption of whole foods |
[77 Popkin B. Ultra-processed foods’ impacts on health: 2030 food, agriculture and rural development in Latin America and the Caribbean. Santiago de Chile: Food and Agriculture Organization; 2020.,3636 Willett W, Rockström J, Loken B, Springmann M, Lang T, Vermeulen S, et al. Food in the anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393:447-92. https://doi.org/10.1016/s0140-6736(18)31788-4 https://doi.org/10.1016/s0140-6736(18)31...
,3737 World Health Organization. Healthy diet: fact sheet n°394 updated august 2018. Rome: Organization; 2018.] |
Dimension 2 – Essentially symbolic recommendations |
|
Taste |
[33 Poulain JP. Sociologia da alimentação: os comedores e o espaço social alimentar. Florianópolis: EDUFSC; 2012.,4242 Proença RPC, Sousa AA, Veiros MB, Hering B. Qualidade nutricional e sensorial na produção de refeições. Santa Catarina: Universidade Federal de Santa Catarina; 2005.] |
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Presentation, color, and smell of foods |
[33 Poulain JP. Sociologia da alimentação: os comedores e o espaço social alimentar. Florianópolis: EDUFSC; 2012.,4242 Proença RPC, Sousa AA, Veiros MB, Hering B. Qualidade nutricional e sensorial na produção de refeições. Santa Catarina: Universidade Federal de Santa Catarina; 2005.] |
|
Valuing the cultural context of the individual or group; preservation of food culture and identity; consumption of typical and traditional foods |
[33 Poulain JP. Sociologia da alimentação: os comedores e o espaço social alimentar. Florianópolis: EDUFSC; 2012.,4343 Menegassi B. Eat regularly and carefully, in appropriate environments and in company: a brief analysis of this recommendation of the Brazilian Food Guide. Appetite. 2020;149:104619. https://doi.org/https://doi.org/10.1016/j.appet.2020.104619 https://doi.org/10.1016/j.appet.2020.104...
44 Fabri RK, Proença RPC, Martinelli SS, Cavalli SB. Regional foods in Brazilian school meals. Br Food J. 2015;117:1706-19. https://doi.org/10.1108/BFJ-07-2014-0275 https://doi.org/10.1108/BFJ-07-2014-0275...
45 Ministério da Saúde (Brasil). Guia alimentar para a população brasileira: promovendo a alimentação saudável. Brasília: Ministério; 2006.-4646 Montanari M. Food is culture. New York: Columbia University Press; 2006.] |
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Valuing the knowledge and beliefs of the individual or group |
[33 Poulain JP. Sociologia da alimentação: os comedores e o espaço social alimentar. Florianópolis: EDUFSC; 2012.,4343 Menegassi B. Eat regularly and carefully, in appropriate environments and in company: a brief analysis of this recommendation of the Brazilian Food Guide. Appetite. 2020;149:104619. https://doi.org/https://doi.org/10.1016/j.appet.2020.104619 https://doi.org/10.1016/j.appet.2020.104...
,4646 Montanari M. Food is culture. New York: Columbia University Press; 2006.] |
|
Eating as a time of social integration and friendship |
[4343 Menegassi B. Eat regularly and carefully, in appropriate environments and in company: a brief analysis of this recommendation of the Brazilian Food Guide. Appetite. 2020;149:104619. https://doi.org/https://doi.org/10.1016/j.appet.2020.104619 https://doi.org/10.1016/j.appet.2020.104...
,4747 Brillat-Savarin J-A. A fisiologia do gosto. São Paulo: Cia das Letras; 1995.] |
|
Take time to prepare and eat meals. Slow eating |
[4343 Menegassi B. Eat regularly and carefully, in appropriate environments and in company: a brief analysis of this recommendation of the Brazilian Food Guide. Appetite. 2020;149:104619. https://doi.org/https://doi.org/10.1016/j.appet.2020.104619 https://doi.org/10.1016/j.appet.2020.104...
,4747 Brillat-Savarin J-A. A fisiologia do gosto. São Paulo: Cia das Letras; 1995.] |
|
Eating with pleasure |
[4343 Menegassi B. Eat regularly and carefully, in appropriate environments and in company: a brief analysis of this recommendation of the Brazilian Food Guide. Appetite. 2020;149:104619. https://doi.org/https://doi.org/10.1016/j.appet.2020.104619 https://doi.org/10.1016/j.appet.2020.104...
,4747 Brillat-Savarin J-A. A fisiologia do gosto. São Paulo: Cia das Letras; 1995.] |
Dimension 3 – Essentially sustainable recommendations |
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Respect for seasonality |
[3737 World Health Organization. Healthy diet: fact sheet n°394 updated august 2018. Rome: Organization; 2018.] |
|
Valuing biodiverse food |
[44 Food and Agriculture Organization. Sustainable diets and biodiversity. Rome (Italy): Food; 2010.,3636 Willett W, Rockström J, Loken B, Springmann M, Lang T, Vermeulen S, et al. Food in the anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393:447-92. https://doi.org/10.1016/s0140-6736(18)31788-4 https://doi.org/10.1016/s0140-6736(18)31...
,4848 Rose D, Heller MC, Roberto CA. Position of the society for nutrition education and behavior: the importance of including environmental sustainability in dietary guidance. J Nutr Educ Behav. 2019;51:3-15.e1. https://doi.org/10.1016/j.jneb.2018.07.006 https://doi.org/10.1016/j.jneb.2018.07.0...
] |
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Consumption of wild and unconventional plants |
[4949 Hunter D, Borelli T, Beltrame DMO, Oliveira CNS, Coradin L, Wasike VW, et al. The potential of neglected and underutilized species for improving diets and nutrition. Planta. 2019;250:709-29. https://doi.org/10.1007/s00425-019-03169-4 https://doi.org/10.1007/s00425-019-03169...
,5050 Leal ML, Alves RP, Hanazaki N. Knowledge, use, and disuse of unconventional food plants. J Ethnobiol Ethnomed. 2018;14:6. https://doi.org/10.1186/s13002-018-0209-8 https://doi.org/10.1186/s13002-018-0209-...
] |
|
Organic food consumption and enhancement of the agroecological production system |
[5151 Frison E, Clément C. The potential of diversified agroecological systems to deliver healthy outcomes: making the link between agriculture, food systems & health. Food Policy. 2020:101851. https://doi.org/https://doi.org/10.1016/j.foodpol.2020.101851 https://doi.org/10.1016/j.foodpol.2020.1...
52 United Nations. Transforming our world: the 2030 Agenda for Sustainable Development: General Assembley 70 session. New York: Department of Economic and Social Affairs; 2015.-5353 Food and Agriculture Organization. Agroecology knowledge hub: overview. Rome: Organization; 2020 [cited 2020 May 22]. Available from: http://www.fao.org/agroecology/overview/en/ http://www.fao.org/agroecology/overview/...
] |
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Consumption of non-genetically modified food |
[1010 Cortese RDM, Martinelli SS, Fabri RK, Proença RPC, Cavalli SB. A label survey to identify ingredients potentially containing GM organisms to estimate intake exposure in Brazil. Public Health Nutr. 2018;21:2698-713. https://doi.org/10.1017/S1368980018001350 https://doi.org/10.1017/S136898001800135...
,5454 Cortese RDM, Martinelli SS, Fabri RK, Cavalli SB. Alimentação na atualidade: reflexões sobre o consumo de alimentos geneticamente modificados. Agroecología. 2018;12(2):71-9.,5555 Almeida VES, Friedrich K, Tygel AF, Melgarejo L, Carneiro FF. Use of genetically modified crops and pesticides in Brazil: growing hazards. Ciênc Saúde Coletiva. 2017;22:3333-9.] |
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Food waste |
[2323 Lawrence MA, Baker PI, Pulker CE, Pollard CM. Sustainable, resilient food systems for healthy diets: the transformation agenda. Public Health Nutr. 2019;22:2916-20. https://doi.org/10.1017/S1368980019003112 https://doi.org/10.1017/S136898001900311...
,3636 Willett W, Rockström J, Loken B, Springmann M, Lang T, Vermeulen S, et al. Food in the anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393:447-92. https://doi.org/10.1016/s0140-6736(18)31788-4 https://doi.org/10.1016/s0140-6736(18)31...
,5656 Food Agriculture Organization. HLPE: agroecological and other innovative approaches for sustainable agriculture and food systems that enhance food security and nutrition. Rome: Organization; 2019. p.161. A report by the High Level Panel of Experts on Food Security and Nutrition of the Committee on World Food Security.,5757 Béné C, Oosterveer P, Lamotte L, Brouwer ID, Haan S, Prager SD, et al. When food systems meet sustainability: current narratives and implications for actions. World Dev. 2019;113:116-30. https://doi.org/10.1016/j.worlddev.2018.08.011 https://doi.org/10.1016/j.worlddev.2018....
] |
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Consumption of local food and short marketing chains |
[4848 Rose D, Heller MC, Roberto CA. Position of the society for nutrition education and behavior: the importance of including environmental sustainability in dietary guidance. J Nutr Educ Behav. 2019;51:3-15.e1. https://doi.org/10.1016/j.jneb.2018.07.006 https://doi.org/10.1016/j.jneb.2018.07.0...
,5151 Frison E, Clément C. The potential of diversified agroecological systems to deliver healthy outcomes: making the link between agriculture, food systems & health. Food Policy. 2020:101851. https://doi.org/https://doi.org/10.1016/j.foodpol.2020.101851 https://doi.org/10.1016/j.foodpol.2020.1...
,5757 Béné C, Oosterveer P, Lamotte L, Brouwer ID, Haan S, Prager SD, et al. When food systems meet sustainability: current narratives and implications for actions. World Dev. 2019;113:116-30. https://doi.org/10.1016/j.worlddev.2018.08.011 https://doi.org/10.1016/j.worlddev.2018....
,5858 Maluf RS, Burlandy L, Santarelli M, Schottz V, Speranza JS. Nutrition-sensitive agriculture and the promotion of food and nutrition sovereignty and security in Brazil. Ciêc Saúde Coletiva. 2015;20:2303-12. https://doi.org/10.1590/1413-81232015208.14032014 https://doi.org/10.1590/1413-81232015208...
] |
|
Food consumption by family farmers and small producers |
[1919 O’Kane G. A moveable feast: contemporary relational food cultures emerging from local food networks. Appetite. 2016;105:218-31. https://doi.org/10.1016/j.appet.2016.05.010 https://doi.org/10.1016/j.appet.2016.05....
,5858 Maluf RS, Burlandy L, Santarelli M, Schottz V, Speranza JS. Nutrition-sensitive agriculture and the promotion of food and nutrition sovereignty and security in Brazil. Ciêc Saúde Coletiva. 2015;20:2303-12. https://doi.org/10.1590/1413-81232015208.14032014 https://doi.org/10.1590/1413-81232015208...
] |
|
Food consumption from home and community gardens |
[1919 O’Kane G. A moveable feast: contemporary relational food cultures emerging from local food networks. Appetite. 2016;105:218-31. https://doi.org/10.1016/j.appet.2016.05.010 https://doi.org/10.1016/j.appet.2016.05....
] |
|
Consumption of fair-trade foods from a supportive economy |
[5656 Food Agriculture Organization. HLPE: agroecological and other innovative approaches for sustainable agriculture and food systems that enhance food security and nutrition. Rome: Organization; 2019. p.161. A report by the High Level Panel of Experts on Food Security and Nutrition of the Committee on World Food Security.,5959 Von Koerber K, Bader N, Leitzmann C. Wholesome nutrition: an example for a sustainable diet. Proc Nutr Soc. 2017;76:34-41. https://doi.org/10.1017/S0029665116000616 https://doi.org/10.1017/S002966511600061...
] |
|
Sustainable animal production/animal well-being |
[2323 Lawrence MA, Baker PI, Pulker CE, Pollard CM. Sustainable, resilient food systems for healthy diets: the transformation agenda. Public Health Nutr. 2019;22:2916-20. https://doi.org/10.1017/S1368980019003112 https://doi.org/10.1017/S136898001900311...
] |
|
Vegetable-based food |
[3636 Willett W, Rockström J, Loken B, Springmann M, Lang T, Vermeulen S, et al. Food in the anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393:447-92. https://doi.org/10.1016/s0140-6736(18)31788-4 https://doi.org/10.1016/s0140-6736(18)31...
,4848 Rose D, Heller MC, Roberto CA. Position of the society for nutrition education and behavior: the importance of including environmental sustainability in dietary guidance. J Nutr Educ Behav. 2019;51:3-15.e1. https://doi.org/10.1016/j.jneb.2018.07.006 https://doi.org/10.1016/j.jneb.2018.07.0...
] |