FOOD DIVERSITY

Nutrition Department
Faculty of Medicine
North Sumatera University

Food and
Nutrition

Human Resource

Food Habits FOOD

DIVERSITY

Concepts of Food Diversity

Free from starvation.

Chinese

Middle age

Cereals, nuts, meats, vegetables, fruits and

taste good.
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

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
nutrition.

food

safety

Community responsible.
Stakeholders policy.

and

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
(2-3 servings daily)

Poultry, meats,
nuts, beans
(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

group
(2-3 servings)

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

Vegetable group

Fruit group

(3-5 servings)

(2-4 servings)

Breads, cereal, rice & pasta group

(6-11 servings)

The Traditional
Healthy Latin
America Diet
Pyramid

Weekly

Meat, sweets
& eggs

Fish &
shellfish

Plant oils
daily

Daily
Poultry
At every
meal

Whole grains, tubers,

Fruits

beans & nuts

Vegetables
Daily Physical Activity

The Traditional
Healthy Vegetarian
Diet Pyramid

Weekly

Eggs & sweets

Egg whites,
soy milk &
dairy

Nuts & seeds

Daily
Plant oils

At every
meal

Whole grains
Fruits &
vegetables

Legumes & beans

Daily Physical Activity

Meat

The Traditional
Healthy Mediteranean
Diet Pyramid

Monthly

Sweets
Eggs

Weekly

Poultry
Fish
Cheese & Yogurt
Olive oil

Daily
Fruits

Beans, legumes
& nuts

Vegatables

Bread, pasta, rice, couscous, polenta, other

whole grains & potatoes
Daily Physical Activity

Meat

The Traditional
Healthy Asian Diet
Pyramid

Monthly

Sweets
Eggs &
poultry
Fish & shellfish or dairy

Weekly
Optional daily

Vegetables oil
Daily
Fruits

Legumes, seeds
& nuts

Vegatables

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

Daily Physical Activity

Thank You