Food-based dietary guidelines – Netherlands

Food-based dietary guidelines – The Netherlands

Official name
Food-based dietary guidelines for the Netherlands ( dutch : Richtlijnen Schijf van Vijf ) .
Publication year

dietary advices are given to the Dutch population since 1941. Food-based dietary guidelines were presented in the food guide ( Wheel of Five ) since 1953. It was revised and/or updated in the seventies, 1981, 1999 and 2004 and 2016 .
Stakeholder involvement
The NNC has the task from the Ministry of Health, Welfare and Sport to help consumers make healthy, sustainable and safe food choices, by among others translating the dutch dietary guidelines into practical FBDG for consumers and health professionals. FBDG are used by the government in their food policy .
Scientific adept groups with expertness in the field of nutrition, behavior and sustainability were involved in the growth of the FBDG .
Health professionals were involved with deference to practical implications of the FBDG
Consumers were involved with respect to the comprehensibility of the FBDG
industry was not involved in the development of the FBDG. At the start issues with deference to the existing FBDG were collected. At the end of the development process diligence was informed on the consequence .
Products, resources and target audiences

Products target audience
Background document FBDG for the Netherlands and food guide Academic community, health professionals, policy makers, food developers .
web site : healthy eating with the Wheel of Five General population, health professionals, educators, teachers, food professionals, policy makers .
diverse data materials General population, health professionals, educators, teachers, food professionals, policy makers .
Tools and apps General population, health professionals

Development process
The dietary guidelines are a key part of a coherent food policy and are the basis for the development of policies intended to shift consumption patterns in healthier and more environmentally sustainable directions .
An technical committee developed an advisory report which describes the current horizontal surface of cognition about the relationship between diet and chronic disease and makes associated recommendations about a goodly dietary model. The Health Council of the Netherlands ’ Standing Committee on Public Health and Standing Committee on Health Care revised and endorsed the report. The technical committee received significant aid from assorted sources, including the Netherlands Nutrition Centre, the National Institute of Public Health and the Environment and underwent a public consultation process .
The Netherlands Nutrition Centre ( NNC ) translated advisory report into practical recommendations ( FBDG ) and tools for unlike prey groups defined by age, gender, activity floor and ( cultural ) predilection. This was performed in collaboration with the National Institute for Public Health and the Environment ( RIVM ) .
The serve of the exploitation of FBDG for the Netherlands has been published. A double border on was used combining calculations and expert opinion. With a mathematical approach optimised dietary patterns were calculated for several subgroups among the population, given a hardening of constraints and objective functions. Aims for optimization were as follows :

  • meeting the Dutch dietary guidelines 2015 
  • meeting the dietary reference values for nutrients and energy 
  • fitting in with the target groups’ customary dietary patterns
  • meeting additional constraints for food groups based on considerations with respect to environmental impact and feasibility 

environmental impingement was considered by setting utmost levels for foods from animal beginning with high greenhouse gasoline emissions ( GHGE ). Constraints for feasibility were based on food consumption data. Minimum and maximum constraints for nutrients and energy were based on the dietary reference values and adequate upper berth consumption levels. The optimize dietary form was the blueprint closest to the current diet ( objective routine ). accustomed dietary patterns were based on Dutch National Food Consumption Surveys conducted by RIVM, or in case of the more non-Western food patterns based on a discipline about the diets of persons with an immigrant background living in Amsterdam. Additionally, NNC developed criteria for foods to be included or excluded in the Wheel of Five, which is the visual image of the FBDG for the Netherlands. optimization calculations were performed by RIVM. The results of the calculations were translated by NNC into uniform FBDG, and recommendations for daily amounts of diverse food groups per target group, based on adept judgment. external experts representing diverse disciplines in nutrition skill were involved throughout the process. additionally, dietitians and consumer groups were consulted for advice and testing concepts .
Implementation
The Netherlands Nutrition Centre ( NNC ) is responsible for developing the relevant public information materials and the food lead. NNC disseminates the FBDG by means of target communication via web site, social media, apps, tools, cooking books, brochures and campaigns, taking into account social and cultural aspects .
There is no official execution plan .
Evaluation 
annual, the NNC performs a consumer view in which, among others, awareness and sympathize of the food guide Wheel of Five is evaluated .
Sustainability
The FBDG for the Netherlands, visualised in the Wheel of Five, combine the Dutch dietary guidelines 2015, the dietary reference values for nutrients, feasibility and the environmental shock, based on the foods that are customarily eaten in the Netherlands. Environmental affect was considered by setting maximum recommendations for foods from animal origin with high greenhouse gasoline emissions ( GHGE ). concrete advices are : reduce consumption of meat to a utmost of 500 grams per workweek, consume 2-3 portions of dairy products per day, more is not necessary and corrode fish ( only ) once a week .
The dietary guidelines stress the importance of limiting the pulmonary tuberculosis of animal-based foods, particularly kernel and eating more plant-based foods like nuts and legumes. additionally, hardheaded recommendations are given to help consumers to make more sustainable choices : prevent food waste, consume only what you need, eat local anesthetic fruits and vegetables of the season. besides information is provided on animal benefit and sustainability labels .
Food guide
The food-based dietary guidelines are represented by a circle ( dutch : Schijf van Vijf ). The circle is divided into four food groups and one beverage group. Fruits and vegetables and breads, cereals and potatoes cover more than one-half of the set. Animal beginning foods, spreads and cooking fats comprise a much smaller separate. Water and other beverages such as tea, and coffee complete the circle .
Recommendations
general recommendations are :

  • Eat lots of fruit and vegetables
  • Consume mainly wholegrain products such as wholegrain bread, wholegrain pasta and brown rice
  • Eat less meat and more plant-based foods, and vary with fish, pulses, nuts, eggs and vegetarian products
  • Consume daily sufficient dairy products such as milk, yoghurt and cheese
  • Eat a handful of unsalted nuts daily
  • Consume soft and liquid spreadable fats and cooking fats
  • Drink sufficient amounts of tap water, tea and coffee 

quantitative recommendations are given for each target group here
additionally there are recommendations to limit or minimise consumption of certain products :

  • Limit consumption of processed kernel
  • Minimise consumption of sugar-containing beverages 
  • Don´t drink alcohol or no more than one glass daily 
  • Limit salt intake to 6 grams daily
  • Nutrient supplements are not needed, except for specific groups for which supplementation applies 
reference : https://www.bestofcalgary.city
Category : Health

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