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Barriers and Facilitators to Implementing the Uruguayan Dietary Guidelines in Everyday Life: A Citizen Perspective

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DOI

  • Leandro Machín, Universidad de la República, Montevideo, Uruguay
  • Jessica Aschemann-Witzel
  • Angelina Patiño, Universidad de la República, Montevideo, Uruguay
  • Ximena Moratorio, Ministerio de Salud Pública, Uruguay
  • Elisa Bandeira, Ministerio de Salud Pública, Uruguay
  • María Rosa Curutchet, Instituto Nacional de Alimentación, Uruguay
  • Joseline Martínez, Instituto Nacional de Alimentación, Uruguay
  • Isabel Bove, Ministerio de Salud Pública, Uruguay
  • Verónika Molina, FAO Regional Consultant in Dietary Guidelines, Guatemala
  • Ana Giménez, Universidad de la República, Pando, Canelones, Uruguay
  • Gastón Ares, Universidad de la República, Pando, Canelones, Universidad de la República, Montevideo, Uruguay
An in-depth understanding of the citizen’s perception and behavior is needed for the development of targeted public policies
and interventions that can successfully encourage people to shift their dietary patterns and contribute to the prevention
of non-communicable diseases. The present work aimed to identify barriers and facilitators for the adoption of the new
Uruguayan dietary guidelines from a citizen perspective. Twelve semistructured focus groups were conducted with a total of
91 people (81% female, age 18-64 years) from 3 Uruguayan cities. Findings identified several multifaceted barriers, including
lack of value given to food, meals and cooking, taste preferences for unhealthy foods, the unsupportive social context in terms
of household preferences, customs and social norms, and lack of control of the situation through insufficient food capabilities,
time scarcity, and an adverse food market environment. The potential facilitators discussed in the focus groups were mainly
related to policies and regulations to discourage consumption of unhealthful products and the provision of more education
and information. In addition, respondents acknowledged the need for own actions in terms of seeking greater cooking skills
and enjoyment, incorporating changes in their daily routines and promoting a more supportive social environment. Results
suggest that supportive actions are needed to support citizen’s adoption of the new Uruguayan dietary guidelines.
Original languageEnglish
JournalHealth Education & Behavior
Volume45
Issue4
Pages (from-to)511-523
Number of pages13
ISSN1090-1981
DOIs
Publication statusPublished - 2018

    Research areas

  • consumer behavior, dietary guidelines, food habits, nutrition, public policies, qualitative research

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