FOOD DIVERSITY

Nutrition Department
Faculty of Medicine
North Sumatera University
 Mekanisme terjadinya gangguan
nutrisi
Ekonomi negara rendah Produksi bahan pangan kurang

Pendidikan kurang Hygiene rendah

Daya beli rendah Produksi kurang

Penyakit infeksi dan

Anak terlalu banyak Asupan kurang infestasi cacing

Pengetahuan gizi kurang Gangguan absorpsi

dan utilisasi
Gangguan nutrisi
(mis:KKP, KVA, GAKY, anemia)
 Food and
Nutrition

Food Habits  FOOD

DIVERSITY
Human Resource
Concepts of Food Diversity

Free from starvation.

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

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

18th & 19th Century Eat carbohydrates, proteins and fats.

20th Century Balance meals are meats, milk, cereals, root

vegetables, vegetabeles and fruits.
 History of
Food Science and Nutrition

‘eat variety of foods’

Problems of Food Diversity

 Number 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

CONSUMPTION

economic

AVAIBILITY PRODUCTION

enviroment
Target Groups of Food Diversity

 Insufficient in energy consumption.

 Food imbalance.
Objects of Food Diversity

 Sufficiency on total energy.

 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 Diversity Policy

 “4 sehat 5 sempurna”

 Indonesian Dietary Guidelines (PUGS)

 Strategics of Food Diversity

 Food production.

 Food technology.

 Food distribution.

 Food consumption.

 Food education.

 Research and development.

Food Diversity Programs

 Farm utilization.

 Food processing.

 Nutrition education.

 Workshop.
Aims of Food Diversity

General :
 Decrease of food dependent.
 Increase of food quality.

Spesific :
 Increase food quality and nutrition.
 Increase farm utilization.
 Sharing information.
 Give an advice to stakeholders.
 Goal of Food Diversity

TRADITIONAL FOODS  “Gerakan Aku

Cinta Makanan Indonesia (ACMI)”
Aspects of ACMI

 Popularity ~ 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.
Food Guide Pyramid

 A visual representation of 5
basic food group
 Bread, cereal, rice and pasta
group
 Vegetable group
 Fruit group
 Milk, yogurt, and cheese group
 Meat, poultry, fish, dry beans,
eggs and nuts group

 Fats, oils and sweets are located at

the apex of the pyramid and are to
be used sparingly
 Provide a basis nutrition education, general meal planning
and overall food intake pattern

 Establish serving sizes ( volume/weight measurement of

specific food items) for each food group

 Establish recommendation for the number of servings per

food group

 Can be adapted to various group relative to age, caloric

consumption requirements, cultural and religious
preferences and needs in pregnancy/lactation
The Arabic Diet Pyramid
Fats, oils, sweets
(Eat sparingly daily)

Milks products Poultry, meats,

nuts, beans
(2-3 servings daily)
(2-3 servings
daily)

Vegetables Fruits
(3-5 servings daily) (2-4 servings daily)

Breads, pasta, rice, couscous, polenta, bulgur, other

grains & potatoes
(6-11 servings daily)
The USDA Food Guide
Pyramid Fats, oils & sweets
(Use sparingly)

Milk, yogurt & cheese Meats, poultry,

group fish, dry beans,
eggs & nuts groups
(2-3 servings)
(2-3 servings)

Vegetable group Fruit group

(3-5 servings) (2-4 servings)

Breads, cereal, rice & pasta group

(6-11 servings)
 Meat, sweets Weekly
& eggs
The Traditional
Healthy Latin Plant oils
America Diet daily Daily
Fish &
Pyramid
shellfish Poultry

Whole grains, tubers, At every

beans & nuts meal
Fruits Vegetables

Daily Physical Activity

 The Traditional Eggs & sweets Weekly
Healthy Vegetarian
Diet Pyramid
Egg whites,
soy milk & Daily
dairy
Nuts & seeds Plant oils

Whole grains At every

meal
Fruits &
vegetables Legumes & beans

Daily Physical Activity

 Meat Monthly

The Traditional Sweets

Healthy Mediteranean Eggs
Diet Pyramid Weekly
Poultry

Fish

Cheese & Yogurt

Olive oil
Daily
Beans, legumes Vegatables
Fruits
& nuts

Bread, pasta, rice, couscous, polenta, other

whole grains & potatoes
Daily Physical Activity
 Meat Monthly

The Traditional Sweets

Healthy Asian Diet
Eggs &
Pyramid Weekly
poultry

Fish & shellfish or dairy Optional daily

Vegetables oil

Daily
Legumes, seeds Vegatables
Fruits
& nuts

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

Daily Physical Activity

Thank You