Food Science and Nutrition Research Directorate, Ethiopian Public Health Institute, Addis Ababa, Ethiopia.
Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands.
BMJ Open. 2019 Jul 16;9(7):e027846. doi: 10.1136/bmjopen-2018-027846.
Food-based dietary guidelines (FBDGs) are used to promote and maintain healthy eating in a population, by providing country-specific guidance. However, many African countries like Ethiopia do not have FBDGs. This paper describes the methodology for the development of Ethiopian FBDGs and for creating and evaluating a Healthy Eating Index and a scoring tool that can be used to monitor the adherence of the population to FBDGs.
A multidisciplinary technical working group will be tasked to develop FBDGs for the general population above 2 years of age based on identification of priority diet-related public health problems and risk factors, and a systematic review of dietary patterns in relation to the identified priority health outcomes, following a multistep process. FBDGs will be translated into daily food choices for specific subpopulations by applying linear programming using data from the National Food Consumption Survey (NFCS) of 2011. FBDGs will be evaluated for cultural appropriateness, acceptability, consumer understanding and practicality. A dietary gap assessment will be conducted by comparing the national food supply with the country's food demand. In addition an Ethiopian Healthy Eating Index (EHEI) will be developed based on the FBDGs using the NFCS data. The EHEI will be evaluated by comparing the EHEI Score based on 24 hours diet recall with that of the EHEI Score based on a Food Frequency Questionnaire, by analysing the association of the EHEI Score with population characteristics and micronutrient intake with or without additional adjustment for energy intake. Finally, a brief Food Quality Screening tool scoring for the important EHEI components will be developed to enable evaluation for counselling.
Ethical approval is received from the Scientific and Ethical Review Office of the Ethiopian Public Health Institute. The findings will be disseminated through peer-reviewed publications.A dissemination workshop will be organised with key implementing sectors of the food system for a healthier diet (http://a4nh.cgiar.org/our-research/research-flagships/) and with key public and private partners. The findings from this study will be translated into FBDGs and shared through conferences, reports and the mass media (TV and radio).
NCT03394963; Pre-results.
饮食指南（FBDG）用于通过提供特定国家/地区的指导来促进和维持人群的健康饮食。然而，许多非洲国家（如埃塞俄比亚）没有 FBDG。本文描述了制定埃塞俄比亚 FBDG 的方法，以及创建和评估健康饮食指数和评分工具的方法，该工具可用于监测人群对 FBDG 的遵守情况。
一个多学科的技术工作组将负责根据确定的重点与饮食相关的公共卫生问题和风险因素，以及与确定的重点健康结果相关的饮食模式的系统评价，制定针对 2 岁以上一般人群的 FBDG。将通过使用 2011 年国家食品消费调查（NFCS）的数据应用线性规划，将 FBDG 转化为特定亚人群的日常食物选择。将通过文化适宜性、可接受性、消费者理解和实用性评估 FBDG。通过比较国家食品供应与国家食品需求，进行饮食差距评估。此外，还将根据 NFCS 数据，基于 FBDG 制定埃塞俄比亚健康饮食指数（EHEI）。通过分析 EHEI 评分与人口特征和微量营养素摄入的关联（不包括或包括对能量摄入的额外调整），比较基于 24 小时饮食回忆的 EHEI 评分和基于食物频率问卷的 EHEI 评分，来评估 EHEI。最后，将开发一个简短的食品质量筛选工具，对重要的 EHEI 成分进行评分，以进行咨询评估。
本研究已获得埃塞俄比亚公共卫生研究所科学和伦理审查办公室的伦理批准。研究结果将通过同行评议的出版物进行传播。将组织一个传播研讨会，与会者为促进更健康饮食的食品系统的关键实施部门（http://a4nh.cgiar.org/our-research/research-flagships/）以及主要的公共和私营合作伙伴。本研究的结果将转化为 FBDG，并通过会议、报告和大众媒体（电视和广播）进行分享。
NCT03394963；预结果。
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