[{"data":1,"prerenderedAt":82},["ShallowReactive",2],{"pages-685973113c7cd09f4de59b22":3},{"_id":4,"state":5,"name":6,"category":7,"theme":8,"components":9,"keywords":76},"685973113c7cd09f4de59b22","active","Dietary Guidelines Framework","discover","food_consumption",[10,23,31,39,46,52],{"type":11,"index":12,"variation":13,"imageURL":14,"title":15,"description":17,"button":19},"header",0,"image_left","https://planeateu.retool.com/api/file/501a0851-59b3-42cb-8a11-ed3849c7486b",{"en_GB":16},"DIETARY GUIDELINES FRAMEWORK",{"en_GB":18},"This study presents an innovative framework for developing Food-Based Dietary Guidelines (FBDGs), by addressing methodological and practical shortcomings.",{"label":20,"URL":22},{"en_GB":21},"See method in Replicate","https://planeatcenter.com/replicate/co_create_test_interventions/685a9d76e3f2a3f9d33e6531",{"type":24,"index":25,"variation":26,"imageURL":27,"title":28,"description":29},"title_and_text",1,"title_description","",{"en_GB":27},{"en_GB":30},"The European food system faces major challenges from rising non-communicable diseases, unhealthy diets, and environmental pressures. In this context, FBDGs are essential policy tools, but their limited adherence calls for more integrated, sustainable, and effective development approaches.",{"type":32,"index":33,"variation":13,"imageURL":34,"title":35,"description":37},"image_and_text",2,"https://planeateu.retool.com/api/file/bdb4ac90-b785-4278-bf52-ddbca7d56730",{"en_GB":36},"KEY FINDINGS",{"en_GB":38},"**Background study:** \nHighlight the need for a harmonised EU framework for the development of FBDGs, focusing on:\n- Methodological approaches, \n- Integration of sustainability criteria, \n- Food group classification, \n- Definition and quantification of portions sizes, \n- Implementation and communication strategies.",{"type":32,"index":40,"variation":41,"imageURL":42,"title":43,"description":44},3,"image_right","https://planeateu.retool.com/api/file/f7d64372-b88f-4c0c-92fa-263ab4ce86df",{"en_GB":27},{"en_GB":45},"**Addressing methodological shortcomings:**\n- Integrate sustainability dimension (health, environmental, and social) into FBDGs using the True Cost Accounting (TCA) method. \n- Harmonise food group classifications into three categories: 1) Recommended food groups, 2) Food groups to limit, and 3) Food groups to avoid. \n- Introduce the concept of a “harmonised standard reference portion” as a common definition across Europe. \n- Establish median portions sizes for each food category to create standardised reference portions, which can be adapted at the national level.",{"type":32,"index":47,"variation":13,"imageURL":48,"title":49,"description":50},4,"https://planeateu.retool.com/api/file/97f5f48c-5f31-4bbf-8a11-3e479f5faba7",{"en_GB":27},{"en_GB":51},"**Clear and tailored communication strategy:**\n- Implement a more effective, targeted, and inclusive communication strategy to overcome barriers and promote meaningful consumer behavior change. \n- Focus messages on the positive benefits of dietary choices rather than guilt-inducing warnings. \n- Promote a step-by-step approach, providing practical tips and tools to support gradual habit changes. \n- Tailor communication channels and content to different age groups to maximize reach and engagement.",{"type":53,"index":54,"variation":55,"title":56,"contact1":58,"contact2":64,"contact3":70},"contacts",5,"title_top",{"en_GB":57},"CONTACTS",{"imageURL":59,"name":60,"description":62},"https://planeateu.retool.com/api/file/44f067f5-463f-4ce7-bcd5-af4c42f6da10",{"en_GB":61},"Laura Rossi",{"en_GB":63},"Nutritionist and general coordinator of Italian Dietary Guidelines",{"imageURL":65,"name":66,"description":68},"https://planeateu.retool.com/api/file/11ff6ffe-15ca-4ff7-95a3-10e88e2c67c1",{"en_GB":67},"Federica Grant",{"en_GB":69},"Nutritionist and research fellow on consumer eating habits",{"imageURL":71,"name":72,"description":74},"https://planeateu.retool.com/api/file/cf2e777b-c991-4988-bc72-a68f9dee5c96",{"en_GB":73},"Vittoria Aureli",{"en_GB":75},"Dietitian and research fellow on consumer eating habits ",[77,78,79,80,81],"food-based dietary guidelines","food groups","portion sizes","communication","sustainability",1780312797281]