I’m speaking with Fabio Parasecoli about his new book, Gastronativism: Food, Identity, Politics, at the Museum of the City of New York at a session chaired by Krishnendu Ray at 6:30 pm. Information is here and the ticketing link is here. This is a preview of the museum’s forthcoming exhibit, Food in New York: Bigger Than the Plate (opening September 16) and is co-presented by MOFAD (Museum of Food and Drink).
Brazilian dietary guidelines are based on foods, food patterns, and meals, not nutrients
As explained in the press release (also in English), the guidelines include ten steps to healthy diets:
- Make natural or minimally processed foods the basis of your diet
- Use oils, fats, salt, and sugar in small amounts when seasoning and cooking natural or minimally processed foods and to create culinary preparations
- Limit consumption of processed foods
- Avoid consumption of ultra-processed products
- Eat regularly and carefully in appropriate environments and, whenever possible, in company
- Shop in places that offer a variety of natural or minimally processed foods
- Develop, exercise and share culinary skills
- Plan your time to make food and eating important in your life
- Out of home, prefer places that serve freshly made meals
- Be wary of food advertising and marketing
Traditionally, families based their diets on natural and minimally processed foods. The guidelines are based on the actual, traditional dietary patterns of a substantial proportion of the Brazilian population of all ages and classes throughout the country.
Carlos Monteiro, the Brazilian nutrition professor listed as the technical formulator of the guidelines, was in Washington DC last week to speak at a conference on the 2015 Dietary Guidelines. Monteiro’s speech is here. Tweets sent during the meeting are here.
I hope everybody listened.