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Development and Validation of First Food Dietary Guidelines in Peru: A Qualitative Study
Mirko Luis Lázaro-Serrano1, César Hugo Domínguez-Curi1, Israel Ríos-Castillo2
1National Center for Food, Nutrition and Healthy Living, National Institute of Health, Ministry of Health, Lima, Peru.
Archives of Medical Research
|May 13, 2026
Summary
The Peruvian Dietary Guidelines (PDG) were developed and validated to promote healthy eating. This process involved extensive community feedback to ensure clear, effective nutrition messages for the population.
Area of Science:
- Public Health Nutrition
- Nutritional Policy
- Health Promotion
Background:
- Peruvian Dietary Guidelines (PDG) developed to align with global recommendations for healthy eating.
- Aimed to prevent malnutrition in all its forms through improved dietary habits.
Purpose of the Study:
- Document the comprehensive development and validation process of the PDG.
- Ensure relevance for populations over two years of age.
Main Methods:
- Utilized a narrative, qualitative research approach with a multi-sectoral working group.
- Incorporated validation from approximately 600 individuals across 60 focus groups in diverse regions.
- Methodology included content review, expert validation, and population-level feedback.
Main Results:
- Final PDG features 12 educational messages across three themes: natural food consumption, traditional preparation, and healthy lifestyles.
- Messages were refined based on participant suggestions and expert panel reviews.
- High acceptance of recommendations noted, though nutritional literacy gaps identified regarding specific terminology.
Conclusions:
- Successfully developed and validated the Peruvian Dietary Guidelines (PDG).
- Findings offer valuable insights for national nutrition policy development.
- Provides a model for other nations creating food-based dietary guidelines.
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