Peluang Wirausaha Mandiri melalui Diversifikasi Olahan Kelapa
K48 Diversifikasi Pangan
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Transcript of 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