K48 Diversifikasi Pangan

FOOD DIVERSITYFOOD DIVERSITY

Nutrition DepartmentNutrition Department

Faculty of MedicineFaculty of Medicine

North Sumatera UniversityNorth Sumatera University

Human Resource

Food and Nutrition

Food Habits FOOD DIVERSITY

Concepts of Food DiversityConcepts of Food Diversity

Free from starvation.Free from starvation.

Chinese Chinese Cereals, nuts, meats, vegetables, fruits and Cereals, nuts, meats, vegetables, fruits and taste good.taste good.

Middle ageMiddle age Meats, milk, cereals, vegetables and fruits.Meats, milk, cereals, vegetables and fruits.

1818thth & 19 & 19thth Century Century Eat carbohydrates, proteins and fats.Eat carbohydrates, proteins and fats.

2020thth Century Century Balance meals are meats, milk, cereals, root Balance meals are meats, milk, cereals, root vegetables, vegetabeles and fruits.vegetables, vegetabeles and fruits.

History of

Food Science and Nutrition

‘eat variety of foods’

Problems of Food DiversityProblems of Food Diversity

• Number of populations.Number of populations.

• Food policy ~ focus on rice production.Food policy ~ focus on rice production.

• Food consumption ~ socio-economic and Food consumption ~ socio-economic and culture.culture.

• Food consumption ~ fishery and Food consumption ~ fishery and animal husbandry.animal husbandry.

• Food security.Food security.

• Low in food technology.Low in food technology.

Aspects of Food DiversityAspects of Food Diversity

CONSUMPTION

PRODUCTIONAVAIBILITY

economic

enviroment

Target Groups of Food DiversityTarget Groups of Food Diversity

• Insufficient in energy consumption. Insufficient in energy consumption.

• Food imbalance.Food imbalance.

Objects of Food DiversityObjects of Food Diversity

•Sufficiency on total Sufficiency on total energy.energy.

•Desirable dietary pattern.Desirable dietary pattern.

Desirable Dietary Pattern

Actual Standart No Foods

Energy* % RDA Score** Energy* % RDA Score** Points 1 Cereals & grains 1239 56,3 25,0 1100 50,0 25,0 0,5 2 Tubers 69 3,1 1,6 132 6,0 3,0 0,5 3 Animal products 89 4,1 8,1 264 12,0 24,0 2,0 4 Fats and oils 171 7,8 3,9 220 10,0 5,0 0,5 5 Oily seeds 41 1,8 0,9 66 3,0 1,5 0,5 6 Legumes & nuts 53 2,4 4,9 110 5,0 10,0 2,0 7 Sugar & sweets 92 4,2 2,1 110 5,0 2,5 0,5 8 Vegetables & fruits 71 3,2 16,1 132 6,0 30,0 5,0 9 Spices 26 1,2 0,0 66 3,0 0,0 0,0 Total 1852 84,2 62,6 2200 100,0 Notes : * : kcal/capita/day ** : % RDA x Points

Food DiversityFood Diversity PolicyPolicy

• “ “4 sehat 5 sempurna”4 sehat 5 sempurna”

• Indonesian Dietary Guidelines (Indonesian Dietary Guidelines (PUGS))

Strategics of Food DiversityStrategics of Food Diversity

• Food production.Food production.

• Food technology.Food technology.

• Food distribution.Food distribution.

• Food consumption.Food consumption.

• Food education.Food education.

• Research and development.Research and development.

Food Diversity ProgramsFood Diversity Programs

• Farm utilization.Farm utilization.

• Food processing.Food processing.

• Nutrition education.Nutrition education.

• Workshop.Workshop.

Aims of Food DiversityAims of Food Diversity

General :General :• Decrease of food dependent.Decrease of food dependent.

• Increase of food quality.Increase of food quality.

Spesific :Spesific :• Increase food quality and nutrition.Increase food quality and nutrition.• Increase farm utilization.Increase farm utilization.• Sharing information.Sharing information.• Give an advice to stakeholders.Give an advice to stakeholders.

TRADITIONAL FOODS “Gerakan Aku Cinta Makanan Indonesia (ACMI)”

Goal of Food Diversity

Aspects of ACMIAspects of ACMI

• Popularity ~ food safety and Popularity ~ food safety and nutrition.nutrition.

• Community responsible.Community responsible.

• Stakeholders policy.Stakeholders policy.

TRADITIONAL FOODS :TRADITIONAL FOODS :

• Food avaibility and stability.Food avaibility and stability.

• Food affortability ~ price.Food affortability ~ price.

• Food nutrition.Food nutrition.

• Food safety.Food safety.

• Food acceptability.Food acceptability.

• Food processing.Food processing.

• Food palatability.Food palatability.

Food Guide PyramidFood Guide Pyramid

• A visual representation A visual representation of 5 basic food groupof 5 basic food group– Bread, cereal, rice and Bread, cereal, rice and

pasta grouppasta group– Vegetable groupVegetable group– Fruit groupFruit group– Milk, yogurt, and cheese Milk, yogurt, and cheese

groupgroup– Meat, poultry, fish, dry Meat, poultry, fish, dry

beans, eggs and nuts beans, eggs and nuts groupgroup

• Fats, oils and sweets are Fats, oils and sweets are located at the apex of the located at the apex of the pyramid and are to be used pyramid and are to be used sparinglysparingly

• Provide a basis nutrition education, general meal Provide a basis nutrition education, general meal planning and overall food intake patternplanning and overall food intake pattern

• Establish serving sizes ( volume/weight Establish serving sizes ( volume/weight measurement of specific food items) for each measurement of specific food items) for each food groupfood group

• Establish recommendation for the number of Establish recommendation for the number of servings per food groupservings per food group

• Can be adapted to various group relative to age, Can be adapted to various group relative to age, caloric consumption requirements, cultural and caloric consumption requirements, cultural and religious preferences and needs in religious preferences and needs in pregnancy/lactationpregnancy/lactation

Breads, pasta, rice, couscous, polenta, bulgur, other grains & potatoes

(6-11 servings daily)

Fats, oils, sweets

(Eat sparingly daily)

Fruits

(2-4 servings daily)

Vegetables

(3-5 servings daily)

Poultry, meats, nuts, beans

(2-3 servings daily)

Milks products

(2-3 servings daily)

The Arabic Diet Pyramid

Breads, cereal, rice & pasta group

(6-11 servings)

Fats, oils & sweets

(Use sparingly)

Fruit group

(2-4 servings)

Vegetable group

(3-5 servings)

Meats, poultry, fish, dry beans,

eggs & nuts groups

(2-3 servings)

Milk, yogurt & cheese group

(2-3 servings)

The USDA Food Guide Pyramid

Daily Physical Activity

Fruits Vegetables

Whole grains, tubers,

beans & nuts

Fish & shellfish Poultry

Plant oils daily

Meat, sweets & eggs

Weekly

Daily

At every meal

The Traditional Healthy Latin America Diet

Pyramid

Daily Physical Activity

Fruits & vegetables Legumes & beans

Whole grains

Nuts & seeds Plant oils

Egg whites, soy milk &

dairy

Eggs & sweets Weekly

Daily

At every meal

The Traditional Healthy Vegetarian

Diet Pyramid

Meat

Poultry

Eggs

Fish

Cheese & Yogurt

Sweets

Olive oil

Daily Physical Activity

Bread, pasta, rice, couscous, polenta, other whole grains & potatoes

Fruits Vegatables

Daily

Weekly

Monthly

Beans, legumes & nuts

The Traditional Healthy Mediteranean

Diet Pyramid

Meat

Eggs & poultry

Fish & shellfish or dairy

Sweets

Vegetables oil

Daily Physical Activity

Rice, noodles, bread, millet, corn & other whole grains

Fruits Vegatables

Daily

Weekly

Monthly

Legumes, seeds & nuts

The Traditional Healthy Asian Diet

Pyramid

Optional daily

Thank You