Professional Documents
Culture Documents
Nutrition Department
Faculty of Medicine
North Sumatera University
Mekanisme terjadinya gangguan
nutrisi
Ekonomi negara rendah Produksi bahan pangan kurang
Number of populations.
Food security.
CONSUMPTION
economic
AVAIBILITY PRODUCTION
enviroment
Target Groups of Food Diversity
Food imbalance.
Objects of Food Diversity
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”
Food production.
Food technology.
Food distribution.
Food consumption.
Food education.
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
Community responsible.
Stakeholders policy.
TRADITIONAL FOODS :
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
Vegetables Fruits
(3-5 servings daily) (2-4 servings daily)
Fish
Olive oil
Daily
Beans, legumes Vegatables
Fruits
& nuts
Vegetables oil
Daily
Legumes, seeds Vegatables
Fruits
& nuts