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FOOD DIVERSITY
Nutrition Department FK USU
Concepts of Food Diversity
Ancient ageFree from starvation.Chinese Cereals, nuts, meats, vegetables, fruits and taste good.Middle ageMeats, milk, cereals, vegetables and fruits.18th & 19th CenturyEat carbohydrates, proteins and fats.20th CenturyBalance meals are meats, milk, cereals, root vegetables, vegetabeles and fruits.
History of Food Science and Nutrition
eat variety of foods
Problems of Food DiversityNumber of populations.
Food policy ~ focus on rice production.
Food consumption ~ socio-economic and culture.
Food consumption ~ fishery and animal husbandry.
Food security.
Low in food technology.
Aspects of Food Diversity
Target Groups of Food DiversityInsufficient in energy consumption.
Food imbalance.
Objects of Food DiversitySufficiency on total energy.
Desirable dietary pattern.
Desirable Dietary Pattern
No
Foods
Actual
Standart
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 Diversity Policy 4 sehat 5 sempurna
Indonesian Dietary Guidelines (PUGS)
Strategics of Food DiversityFood production.
Food technology.
Food distribution.
Food consumption.
Food education.
Research and development.
Food Diversity ProgramsFarm utilization.
Food processing.
Nutrition education.
Workshop.
Aims of Food DiversityGeneral :Decrease of food dependent.Increase of food quality.Spesific :Increase food quality and nutrition.Increase farm utilization.Sharing information.Give an advice to stakeholders.
TRADITIONAL FOODS Gerakan Aku Cinta Makanan Indonesia (ACMI)
Goal of Food Diversity
Aspects of ACMIPopularity ~ food safety and nutrition.
Community responsible.
Stakeholders policy.
TRADITIONAL FOODS :Food avaibility and stability.
Food affortability ~ price.
Food nutrition.
Food safety.
Food acceptability.
Food processing.
Food palatability.
Indonesian Traditional FoodTofu, tempehSoybean productHave complete proteins with the sufficient amounts of all the amino acidsHave no cholesterol and very little of the saturated fatA good sources of food fiber
Gado-gado
TofuSoybean curdMade from curdled soybean milk and pressed into soft cakeGood sources of protein and calciumVery perishable
TempehSoybeans, mixed with rice, millet or other grain then fermented into a rich soybean cakeA good protein and amino acid, minerals, vitamins, antibiotic, antioxidant and lecithin sourcesPrevent osteoporosis and cancer
Gado-gadoCooked vegetable salad with a peanut sauces, often seasoned with chiles
Vitamins, minerals and dietary fiber sources
Thank You