Development of Food-Based Dietary Guidelines for Iran: A Preliminary Report

Iran is undergoing an epidemiological and nutritional transi- tion. Over the last 2-3 decades, major changes in lifestyle and food consumption patterns have occurred, as well as in the socio-economic situation. Disease patterns have changed and some micronutrient deficiencies and chronic nutritional diseases, including obesity, are on the increase. Considering these, food habits, and the national food sys- tem, the Nutrition Department, Ministry of Health and Med- ical Education and the Iranian Nutrition Society jointly un- dertook to prepare food-based dietary guidelines (FBDGs). The process consisted of three phases: agreeing on food groups, designing pictorial FBDGs, and field testing them. Three working teams, supported by a large group of advisors consisting of nutritionists, epidemiologists, food/nutrition planners, and other relevant experts were formed. The first draft of the food groups consisted of 7 groups: Bread and Cereals; Meats and Eggs; Pulses; Fruits; Vegetables; Milk and Dairy Products; Miscellaneous (nuts, oils and fats, sugar and sweets, soft drinks). It was sent to 20 nutrition and public health experts for feedback. A suggestion was made to di- vide the Miscellaneous group into two - oils and fats, and Miscellaneous (sugars and sweets, pickled and salted food