Comparison of government recommendations for healthy eating habits in visual representations of food-based dietary guidelines in Latin America

• Autor(a) principal: Mayara Sanay da Silva Oliveira
• Data de Publicação: 2019
• Outros Autores: Mark Anthony Arceño, Priscila de Morais Sato, Fernanda Baeza Scagliusi
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Cadernos de Saúde Pública
• Texto Completo: https://cadernos.ensp.fiocruz.br/ojs/index.php/csp/article/view/7029
• topic: Healthy Diet; Nutrition Policy; Qualitative Research

Visual representations of food-based dietary guidelines (FBDG) express diverse dietary and sociocultural norms, especially as they relate to healthy eating habits. This article investigates government recommendations for healthy eating habits expressed in the visual representation of Latin American FBDGs. Drawing on 15 images published between 1991 and 2017, we conducted an anthropological visual analysis guided by the methodology proposed by James Collier and Malcolm Collier: unstructured analyses, open viewing analyses, structured analyses and microanalyses. Here, we explore government recommendations based on visual representation shapes, food classification systems, lifestyle recommendations and embedded sociocultural elements. Our main findings relate to how dietary and sociocultural norms are used to promote eating practices considered healthy. Dietary norms focus on variety, proportionality, and moderation, as expressed in terms of food classification and food standards considered healthy. Sociocultural norms are referenced by the use of cultural symbols as strategies to promote traditional foods, cooking practices, commensality, water consumption and physical activity. Ultimately, we argue that FBDG visual representations contain embedded messages that counsel individuals to plan, buy, prepare and consume food with family; to consume foods considered healthy; to pay full attention to their meals, without distractions, such as television and cell phones; and to celebrate traditional, local and/or native foods and culinary preparations.