Speakers and presentation

Inge Brouwer, Wageningen University | Laura Trijsburg, Wageningen University | Elise Talsma, Wageningen University | Razak Abizari, University of Development Studies, Ghana | Tesfaye Hailu Bekele, PhD Candidate 
Measuring the Healthiness of Diets
Presentation slides 

Session overview

Food systems research increasingly focuses on improving the quality of diets in low- and middle-income countries (LMIC), where the risks for negative health consequences of both under- and over-nutrition, are rapidly increasing. This focus on healthy diets goes along with the need for sound metrics to assess diet quality in LMIC. In this session you will be introduced to the concept of a healthy diet, the three dimensions of a healthy diet (quantity, quality and diversity) and how to measure the healthiness of the diet.

Learning objectives and outcomes

At the end of the session participants:

• Can list the different important characteristics of a healthy diet.
• Know the use of food based dietary guidelines for assessing a healthy diet.
• Identify different metrics available for assessing a healthy diet.
• Are able to apply a metric of a healthy diet to a research or development program they work in.

Target audience         

Academics, NGOs and government interested in measuring the quality of diets.