HNH-32506 Development of Sustainable Food Based Dietary Guidelines

Course

Credits 6.00

Teaching methodContact hours
Lecture24
Practical50
Group work6
Course coordinator(s)dr. ir. A Kuijsten
Lecturer(s)dr. ir. ID Brouwer
prof. dr. JM Geleijnse
dr. JHM de Vries
prof. dr. ir. P van 't Veer
S Biesbroek
dr. ir. A Kuijsten
Examiner(s)prof. dr. ir. EJM Feskens

Language of instruction:

English

Assumed knowledge on:

Basic and Advanced Statistics, Research methodology for nutrition research, basics in epidemiology

Contents:

This course addresses the development of sustainable food based dietary guidelines (FBDG).
FBDG are intended to establish a basis for public food and nutrition, health and agricultural policies and nutrition education programmes to foster healthy eating habits and lifestyles. They provide advice on foods, food groups and dietary patterns to provide the required nutrients to the general public to promote overall health and prevent chronic diseases. 

The need to shift to more sustainable diets and food systems is increasingly evident but certainly not simple to achieve. According to the definition by FAO, the sustainability of diets goes beyond nutrition and environment as to include economic and socio-cultural dimensions. 
For the development of sustainable FBDG many sources of information need to be critically assessed and integrated, such as scientific evidence of the relationship between diet, nutrition, dietary patterns and health; data on food composition; data on food production and sustainability; food consumption, cost, accessibility and acceptability. 

Linear programming analysis (also called linear optimization) is a mathematical operational research approach that can be used to model complex multifactorial problems, including diet-related problems. Models can be developed to formulate and optimize robust FBDGs, which resemble current dietary practices as closely as possible, while at the same time ensuring that diets based on them simultaneously meet selected nutrient recommendations and sustainability indicators.

Learning outcomes:

After successful completion of this course students are expected to be able to participate in the process of development of sustainable food based dietary guidelines.
In order to do this students are expected to be able to:
- know and interpret indicators for sustainable food systems;
- understand the rationale behind linear programming in the context of development of FBDGs, apply a simple linear programming approach using a structured case, interpret the outcomes of linear programming;
- collect, critically assess and interpret scientific evidence of the relationship between diet, nutrition, dietary patterns and health; data on food composition; data on food production and sustainability; food consumption, cost, accessibility and acceptability;
- identify and describe the role of different stakeholders in the consensus process.

Activities:

A series of lectures illustrating all aspects of the development of sustainable dietary guidelines. These lectures provide the framework along which students in a group project develop sustainable food based dietary guidelines for a specific population. 

A series of computer practicals/tutorials will offer hands-on experience in the basics of linear programming. 

The process of development of the guidelines through consensus building among stakeholders will be experienced during debating exercises in which groups of students represent stakeholders from policy, science, and consumers.


Examination:

This is a new course for which the assessment strategy and -method is still being set up, it will be elaborated in the course guide.

Literature:

A selection of scientific papers and policy reports will be provided online.

ProgrammePhaseSpecializationPeriod
Restricted Optional for: MNHNutrition and HealthMScB: Nutritional Physiology and Health Status3WD
MNHNutrition and HealthMScA: Nutritional and Public Health Epidemiology3WD