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ABSTRACT Introduction The deterioration of dietary consumption patterns has been a key factor in increasing the risk of disease and premature death. The EAT-Lancet Commission established guidelines for the “Planetary Health Diet,” which is based primarily on plant-based foods with moderate portions of animal-based foods, promoting environmental sustainability. The Dietary Guidelines for the Brazilian Population (DGBP) have served as a reference with similar goals. Objective To develop demonstratives models of dietary plans based on the models proposed by the DGBP in alignment with the EAT-Lancet Commission's dietary recommendations for healthy and sustainable diets. Methods Two-day demonstratives models meal plans were developed using DGBP meal models and compared with the EAT-Lancet reference values for energy, macronutrients, and micronutrients (IOM – DRI). A study was conducted on Brazilian ingredients and culinary techniques, with a focus on incorporating flavors and traditional national dishes. Photographic records of the meals and technical preparation sheets for each dish were produced. Results The developed menus from the DGBP models show alignment with the EAT-Lancet Commission’s dietary recommendations, being predominantly composed of plant-based, fresh, and minimally processed foods. Conclusion These findings demonstrate the compatibility between the DGBP and the EAT-Lancet Planetary Health Diet and highlight the feasibility of designing culturally adapted Brazilian menus that meet nutritional benchmarks while supporting sustainability goals.
Caivano et al. (Mon,) studied this question.