Comparison of methodological quality between the 2007 and 2019 Canadian dietary guidelines Dai, Zhaoli, Kroeger, Cynthia M, Lawrence, Mark, Scrinis, Gyorgy and Bero, Lisa 2020, Comparison of methodological quality between the 2007 and 2019 Canadian dietary guidelines, Public health nutrition, vol. 23, no. 16, pp. 2879-2885, doi: 10.1017/S1368980020000956. Attached Files Name Description MIMEType Size Downloads Title Comparison of methodological quality between the 2007 and 2019 Canadian dietary guidelines Author(s) Dai, Zhaoli Kroeger, Cynthia M Lawrence, Mark orcid.org/0000-0001-6899-3983 Scrinis, Gyorgy Bero, Lisa Journal name Public health nutrition Volume number 23 Issue number 16 Start page 2879 End page 2885 Total pages 7 Publisher Cambridge University Press Place of publication Cambridge, Eng. Publication date 2020-11 ISSN 1368-9800 1475-2727 Keyword(s) Science & Technology Life Sciences & Biomedicine Public, Environmental & Occupational Health Nutrition & Dietetics Food-based dietary guidelines Dietary recommendations Guideline development methods WHO standards Summary Abstract Objective: With significant shifts in the dietary recommendations between the 2007 and 2019 Canadian dietary guidelines, such as promoting plant-based food intake, reducing highly processed food intake and advocating the practice of food skills, we compared their differences in guideline development methods. Design: Two reviewers used twenty-five guided criteria to appraise the methods used to develop the most recent dietary guidelines against those outlined in the 2014 WHO Handbook for Guideline Development. Setting: Canada. Participants: 2007 and 2019 dietary guidelines. Results: We found that the 2019 guidelines were more evidence-based and met 80 % (20/25) of the WHO criteria. For example, systematic reviews and health organisation authoritative reports, but not industry reports, constituted the evidence base for the dietary recommendations. However, recommendations on food sustainability and food skill practice were driven primarily by stakeholders’ interests. By contrast, less information was recorded about the process used to develop the 2007 guidelines, resulting in 24 % (6/25) consistency with the WHO standards. Conclusions: Our analysis suggests that a more transparent and evidence-based approach is used to develop the 2019 Canadian dietary guidelines and that method criteria should support further incorporation of nutrition priorities (food sustainability and food skills) in future dietary guideline development. Language eng DOI 10.1017/S1368980020000956 Indigenous content off Field of Research 11 Medical and Health Sciences HERDC Research category C1 Refereed article in a scholarly journal Persistent URL http://hdl.handle.net/10536/DRO/DU:30139651 Document type: Journal Article Collections: Faculty of Health School of Exercise and Nutrition Sciences Related Links Link Description Connect to published version Go to link with your DU access privileges     Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved. Versions Version Filter Type Fri, 03 Jul 2020, 14:20:45 EST Sat, 04 Jul 2020, 05:01:10 EST Sat, 18 Jul 2020, 02:31:55 EST Sat, 14 Nov 2020, 01:30:17 EST Tue, 24 Nov 2020, 05:07:51 EST Tue, 24 Nov 2020, 10:08:49 EST Tue, 24 Nov 2020, 10:09:58 EST Tue, 24 Nov 2020, 10:10:29 EST Tue, 24 Nov 2020, 13:11:54 EST Filtered Full Citation counts:   Cited 1 times in TR Web of Science Cited 2 times in Scopus Search Google Scholar Access Statistics: 59 Abstract Views, 0 File Downloads  -  Detailed Statistics Created: Fri, 03 Jul 2020, 14:20:45 EST

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