Abstract：
To describe the methodology of development of a protocol for application of the Brazilian Dietary Guidelines by primary healthcare professionals in individual dietary advice. A five-step approach was followed: (1) format definition; (2) definition of the instrument for assessment of individuals\' food consumption; (3) Dietary Guidelines\' content extraction; (4) protocol content development; (5) content and face validity. An example from Brazil was displayed with the development of a protocol to guide healthcare professional decision-making when providing nutrition advice based on the Brazilian Dietary Guidelines. The instrument of the Brazilian Nutrition Surveillance System (SISVAN) was chosen to the food consumption assessment, which contains questions about the consumption of seven healthy or unhealthy food groups and one question about eating modes. The Guidelines\' content extraction process led to the identification of recommendations related to the food consumption markers assessed by the SISVAN questionnaire. Then, a protocol was developed in a flowchart format, in which the professional\'s conduct is guided by the answer given to each question of the SISVAN instrument. For each \'non-compliant\' answer (unhealthy eating practice), the professional is instructed how to provide recommendations and identify obstacles. Lastly, experts and healthcare professionals highlighted pertinence, clarity and usability of the protocol. This study provides the blueprint for the phase-wise development of protocols of application of the Dietary Guidelines and may contribute to promote healthier eating and ending malnutrition in all its forms.
摘要：
描述初级卫生保健专业人员在个人饮食建议中应用巴西饮食指南的方案的开发方法。遵循五步方法：（1）格式定义；（2）定义用于评估个人食物消耗的工具；（3）饮食指南内容提取；（4）协议内容开发；（5）内容和面部有效性。巴西的一个例子是在根据巴西饮食指南提供营养建议时制定了指导医疗保健专业决策的协议。选择巴西营养监测系统（SISVAN）的仪器进行食品消费评估，其中包含有关七个健康或不健康食品组的消费问题和一个有关饮食模式的问题。指南的内容提取过程导致了与SISVAN问卷评估的食品消费标记相关的建议的确定。然后，以流程图格式开发了一个协议，其中专业人员的行为由对SISVAN仪器的每个问题给出的答案来指导。对于每个“不合规”的答案（不健康的饮食习惯），专业人员被指示如何提供建议和识别障碍。最后,专家和医疗保健专业人员强调了针对性，协议的清晰度和可用性。这项研究为逐步制定《饮食指南》的应用方案提供了蓝图，并可能有助于促进更健康的饮食和消除所有形式的营养不良。
