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