Skip to main content
NUTRITION 2024 Main banner
Icon Legend
This session is not in your schedule.
This session is in your schedule. Click again to remove it.
Back

Global Nutrition (Poster Session)

(P24-075-24) Towards Global Nutrition Consistency: Standardizing Food Group Classification Using the CODEX Alimentarius and WHO/FAO GIFT Tool

Monday, July 1, 2024
11:45 AM – 12:45 PM CT
Location: Poster Board 215
Disclosure(s):
Claudia Tovar-Palacio, PhD: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: The main objective is to homogenize food groups across different countries to support clear and consistent dietary recommendations, which is crucial due to the varied national-level dietary guidelines that currently exist.

Methods: To address the diversity in food group classification, this study utilizes two internationally recognized sources—the CODEX Alimentarius and the WHO/FAO's GIFT tool—to conduct a comparative analysis. The information source for this analysis was the FAO FBDG repository , which collates information gathered through a 2013-2014 global survey on FBDG development, use, and evaluation, and has subsequently been continually updated. Country pages usually include, in English: the official name of the national guideline; publication year; the intended audience or target group for guidelines; a description of the food guide (the graphic representation of the dietary guidelines); and a set of key mes-sages (brief statements written in text) provided by the responsible country authorities. Each page also usually includes the food guide itself and links to downloadable docu-ments, including full guidelines and any available communication resources provided by the countries: All materials on the website have been sourced and verified by the responsible government agency at the country level.

Results: From this comparison, the food groups were classified into ten groups. These groups are 1. Cere-als, 2. vegetables, 3. fruits, 4. animal products, 5. dairy products, 6. legumes, seeds, and nuts, 7. fats and oils, 8. sweets and sugar, 9. miscellaneous (foods without classification), and 10. water.

Conclusions: This new classification of food groups is intended to homogenize groups so that the interrelationship between countries with respect to food grouping is precise and to avoid ambiguities and confusion in food grouping.

Funding Sources: The project was carried out without financial support.