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Activity Pilot testing and validating the revised Food Based Dietary Guidelines (FBDGs) for Suriname (FAO - FBDG)
Country Suriname
Last update: 10/10/2018
Lead organisation organisation details Ministery of Agriculture, Animal Husbandry and Fisheries
Coordinator person details R. Nojodimedjo
Budget US - US Dollar 71,000
Project period 01/08/2017 to 01/12/2018
Countries: Suriname 
Email raymon.nojodimedjo@yahoo.com
Summary The TCP-F will result in revised and new FBDGs to support the Suriname population on choosing, preparing and eating healthy foods; Focus group sessions, in depth interviews and training of field workers to pilot-test the revised FBDGs; analyses of the results and refining of the messages as necessary; Food guide graphic designed, pilot-tested and finalized according to communication and behavioral change principles and best practices; A set of FBDGs dissemination materials (i.e. brochures, booklets technical document, posters, educational materials; A multi-sectorial plan to implement the FBDGs drafted in collaboration with relevant stakeholders.
Background According to the World Health Organization (WHO), non-communicable diseases (NCDs) accounted for over 60% of all deaths in Suriname in 2014. Chronic conditions such as cardiovascular diseases, malignancies and diabetes are among the ten leading causes of mortality. Factors such as smoking, obesity and changes in diet enhance the risk of morbidity related to these diseases at an increasingly younger age, particularly among population groups that traditionally had a healthier diet. The WHO global report for 2014 on NCDs estimates obesity levels at 19.4 % for men, 32.9 % for women compared with 10% and 23 %, respectively, in 2011. Data from the national NCD action plan 2012 – 2016 shows that the priority should be given to the prevention and control of NCDs in Suriname.
Based on these findings, Suriname in their Country Programming Framework (CPF) 2016-2019 indicated Food and Nutrition Security as one of their government’s priority areas of focus. A request was made to the FAO to assist in phase 4 of a National Food Based Dietary Guidelines (FBDGs) project, focused on pre-testing the draft guidelines with the general population. The FAO supported previously, in phase 2, recruitment of a nutrition expert for guiding the national technical team with the development of technical recommendations for the guidelines. Additionally, the expert along with the project team provided an indicative work plan with respect to phases 4-6.
Through the Bureau of Public Health under the Ministry of Health Suriname, phase 4 will see the technical recommendations translated into consumer-friendly nutrition messages. The translation will be based on pre-established criteria. In this process, the strategy used has been to formulate a preliminary set of concept nutritional messages, pilot-test the messages and present these to representatives of relevant stakeholders in interactive workshops.

Project outline and structure:
The project will use a variety of methods and approaches including:
Focus group sessions, in depth interviews and training of field workers to pilot-test the revised FBDGs; analyses of the results and refining of the messages as necessary; Food guide graphic designed, pilot-tested and finalized according to communication and behavioral change principles and best practices; A set of FBDGs dissemination materials (i.e. brochures, booklets technical document, posters, educational materials; A multi-sectorial plan to implement the FBDGs drafted in collaboration with relevant stakeholders.
Objective (i) to support the Government of Suriname to pilot test the FBDGs messages with focus groups; (ii) to analyze the results and incorporate the changes into the FBDG messages; and (iii) to validate the revised FBDGs with different stakeholders through interactive sessions to ensure their clarity, cultural appropriateness and usability for meal planning and choosing healthy food options and lifestyles.
Setup and activities FAO: USD 71000
(Expected) Results - food Messages and graphics that are understood by all ethnicity groups living in Suriname and applied to some extent to daily food preparation and intake
- revised and new FBDGs to support the Suriname population on choosing, preparing and eating healthy foods;
List Keywords
1.1 Socio- economic Sector (OECD) 311 Agriculture
120 Health
1.4 Target group(s) 4. Research community
3. Intermediary organisations
2.2 Production Chain 9. Consumption/Product Use
Role Person name
Project leader person details R. Nojodimedjo
Role Type Title Download
Progress Report (e-)Newsletter (article) output details FBDG info, project updates/nummer 6 460kb
Progress Report (e-)Newsletter (article) output details FBDG info/ project updatesnummer 2 517kb
Progress Report (e-)Newsletter (article) output details FBDG info/project updates nummer 5 1,430kb