They can largely avoid technical terms of nutritional science. FBDGs will encourage maintenance of healthy traditional dishes and cooking practices and will be sensitive to the local agriculture and whether it can support the guidelines. Consume fat which, ideally, should be unrefined from whole foods such as nuts, seeds, beans, olives, fish, lean meat. Limit fatty spreads in cooking or on bread. Added oils may also help in the absorption of fat-soluble nutrients and phytochemicals from plant foods.
Ensure knowledge is transferred.
They have the ability to address not only current concerns about the emergence of chronic non-communicable diseases, but also the antecedent health profile in societies in health transition and possible future health profiles because of their cultural sensitivities and their immediacy to the communities in question. Culturally appropriate modes of presentation of the main messages should be sought, pre-tested and disseminated. FBDG should be developed in each country and different guidelines may also be required for different geographic regions or socio-economic groups within the same country. Whatever FBDGs are developed they must be subject to critical appraisal, monitoring and review, especially in regard to unintended consequences and to ecological considerations. This process is part of the new 'public health nutrition'.