This FAO-supported project developed food-based dietary guidelines (FBDGs) and strengthened Farmer Field School (FFS) systems to improve nutrition

This illustrated poster promotes healthy maternal diets based on six food groups and emphasizes the importance of micronutrients like iodine, iron,

The article examines dietary patterns among morbidly obese (MO) US adults and evaluates how their nutrient intakes align with the 2020–2025 Dietary

This prospective cohort study investigated the link between specific breakfast cereal types and mortality risks among 186,168 UK Biobank participan

This report explores the role of animal source foods (ASF) in promoting healthy diets across different life stages, particularly in addressing nutr

This article provides an overview of the 2020–2025 Dietary Guidelines for Americans, focusing on its evidence-based approach to promoting healthy e

This editorial critiques the current methods used to establish the Dietary Guidelines for Americans (DGAs), which are revised every five years.

This study assesses the environmental and nutritional impact of dietary patterns among 2-year-old children in Norway.

This paper details the prioritization process for systematic reviews for the Nordic Nutrition Recommendations (NNR) 2022.

This paper supports integrating environmental sustainability into Nordic food-based dietary guidelines.

A 2019 FAO and WHO report advised Member State governments to “develop national FBDG recommendations that define context-specific sustainable healt

Shifting towards more plant-based diets can reduce the environmental burden of the food system including its impact on the nitrogen cycle.

A transformation of food systems is needed to achieve the 17 Sustainable Development Goals specified in the 2030 Agenda for Sustainable Development

New methods for combined evaluation of nutritional and environmental aspects of food products are needed to enable a transformation of dietary guid

Two new reports paint a dismal picture of nutrition in the U.S.

The significance of industrial processing, and in particular techniques and ingredients developed or created by modern food science and technology,

The Global Panel on Agriculture and Food Systems for Nutrition, commissioned this Foresight report in 2015 to t