FAO and the World Health Organization have promoted the concept of food-based dietary guidelines since the International Conference on Nutrition, held in 1992.

At this conference, strategies and actions to improve nutritional well-being and food consumption worldwide were identified. The World Declaration and Plan of Action for Nutrition called on governments to “provide advice to the public through various means, including […] dietary guidelines relevant for different age groups and lifestyles and appropriate for the country’s population”.

In pursuance of this strategy, WHO and FAO established technical guidelines for the development and implementation of food-based dietary guidelines. These guidelines are still the key reference work on the subject.

FAO has supported a large number of Member Countries in the development and implementation of their dietary guidelines, through the organization of technical expert meetings, the publication of technical documents and the direct provision of technical assistance.

Current efforts are focused on assisting countries in the revision of their dietary guidelines and on the development of implementation strategies. 

Food-based dietary guidelines are intended to establish a basis for public food and nutrition, health and agricultural policies and nutrition education programs to foster healthy eating habits and lifestyles. Using short, science-based positive messages on healthy eating and lifestyle choices, FBDGs inform the general public on which foods and eating habits will provide the nutrients they need to promote overall health and prevent chronic diseases.

FBDGs have become increasingly important as the world becomes more globalized and urbanized. Changes in food systems and in lifestyles have resulted in a shift in dietary patterns and loss of traditional food cultures in favor of quick meals and food products of low nutritional value. Because diet is so essential to health, FBDGs are an important tool to shape healthy eating habits and prevent diet-related non-communicable diseases (including type II diabetes, cardiovascular diseases and certain types of cancer).

Worldwide more than 100 countries have developed or are currently developing food-based dietary guidelines (FBDGs) including the Islamic Republic of Iran that first published food-based dietary guidelines in 1990 which were revised in 1993, 1996 and 2006, with many food-based dietary guidelines revised at least once. FAO has supported a large number of Member Countries in the development and implementation of their FBDGs, through the organization of technical expert meetings, the publication of technical documents and the direct provision of technical assistance.

In the months and years following ICN2, these guidelines will help governments shape nutritional policies and nutrition education programs to promote optimal health for their citizens and fight all forms of malnutrition.

Many countries have also developed pediatric guidelines for children under two years and educational materials for population groups with special nutritional needs, such as pregnant and lactating women and the elderly.

In addition, some countries also develop dietary recommendations expressed in scientific terms for policy makers, nutritionists and health care professionals, with quantitative recommendations of nutrients and food components.

Dietary guidelines are a tool for nutrition education and behavior change to be used by health providers, teachers, journalists, extension agents, and others working directly with the public to educate individuals and society as a whole about desirable eating patterns and to help them adopt healthy diets and lifestyles. They are meant to provide a basis for national food, nutrition, health and agricultural policies, as well as for the food industry; they should also be part of a country’s strategy to improve food security, food safety, nutrition and health.

Many countries also have an interactive website and produce posters, brochures, leaflets and other information resources for health and nutrition professionals and consumers

Food-based dietary guidelines for Iran

Process and stakeholders

The 2006 version of the guidelines was prepared by the Office of Community Nutrition in the Ministry of Health and Medical Education, the Iranian Nutrition Society and the National Nutrition and Food Technology Research Institute. The World Health Organization supported the process and provided technical assistance.

The guidelines are officially endorsed by Ministry of Health and Medical Education.

Intended audience

The dietary guidelines apply to the general population over 20 years of age.

Food guide

The food guide chosen is a pyramid divided into Iran’s food groups: bread and cereals at the base, vegetables and fruits on the second layer; and milk, dairy, meat, fish, eggs, legumes and nuts on the third layer. Oils, fats, salt and products high in these are placed at the apex of the pyramid with the recommendation to eat them sparingly.

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