Dietary Guidance Review Process Manual for Authors and Reviewers: Based on the Dietary Guidelines for Americans, 2010

This Guide for Authors and Reviewers based on the Dietary Guidelines for Americans, 2010 was created to help both authors and reviewers of nutrition-related consumer education materials move through the Dietary Guidance review process as efficiently and effectively as possible.
 
The sections in this Guide provide information in the following areas:
 
Incorporating Health Literacy and Plain Language into Reviews – includes guidance applicable to both authors and reviewers.
 
For Authors and Authoring Agencies – identifies the materials that require review and provides instructions for submitting materials for review, a checklist of required materials, and guidance on how to proceed after receiving comments on reviewed materials. 
 
For Reviewers – contains instructions for reviewing materials, including how to categorize and format comments for submission.
 
Brief Summary: Dietary Guidelines for Americans, 2010 – provides synopsis of key points and recommendations. 
 
Dietary Guidelines for Americans, 2010 by Topic Area – explores topic areas within the DG with respect to definitions, acceptable terms, current intake level, evidence-based benefits and implications, and provides key recommendations, guidance, and consumer messages. 
 
Dietary Guidelines for Americans, 2010 Appendices, Tables, and Figures – lists appendices, tables, and figures available in the DG.
 
Resources – provides additional web-based resources about DG topic areas.
 
Download the print-ready, formatted Guide for Authors and Reviewers (October 2012)
 
Table of Contents
 
I. Introduction
II. Incorporating Health Literacy and Plain Language into Reviews
III. Authors and Authoring Agencies
IV. Reviewers
V. Brief Summary: Dietary Guidelines for Americans, 2010
VI. Dietary Guidelines for Americans, 2010 by Topic Area
VII. Dietary Guidelines for Americans, 2010 Appendices, Tables, and Figures
VIII. Resources
IX. Index to the Guide
 
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