Balanced diet 35 com med'17

public health

1. BALANCED DIET NUR FARRA NAJWA BT ABDUL AZIM 082015100035

2. OBJECTIVES At the end of the seminar, students should be able to discuss about balanced diet under the heading of : What is diet ? What is balanced diet ? What is the importance of balanced diet ? How to construct a balanced diet What is the principle of balanced diet ? What is the pattern of balanced diet ?

3. INTRODUCTION

4. CONT.

5. and also makes a small provision for extra nutrients to withstand short durtion of wellness . is adequately met for maintaining health, vitality, and general wellbeing , that the need for energy, amino acid, vitamin, minerals, fat, carbohydrates and others nutrients … As one which contains a variety of food in such quantities and proportions …

6. Press release New Eatwell Guide illustrates a healthy, balanced diet From:Public Health England Published: 17 March 2016 Following today’s (17 March 2016) launch of the new Eatwell Guide by Public Health England (PHE), a healthy diet should now include more fruit, vegetables and starchy carbohydrates and have fewer sugary foods and drinks. The new Eatwell Guide shows the revised proportions of the food groups that help us meet official advice and nutrient requirements. The guide replaces the eatwell plate and has been refreshed to reflect updated dietary recommendations, including those on sugar, fibre and starchy carbohydrates from the Scientific Advisory Committee on Nutrition (SACN) report on Carbohydrates and Health in 2015.

7. IMPORTANCE OF BALANCED DIET To safeguard a population from nutritional deficiency A healthy diet helps protect against malnutrition in all its forms, as well as noncommunicable diseases (NCDs ), including diabetes, heart disease, stroke and cancer.

8. BALANCED DIET PRINCIPLE Daily requirements of protein should be met .(10% – 15% of daily energy intake) The requirement of micronutrient should be met Carbohydrates rich in natural fibre should constitute the remaining food energy Fat requirement should be limited to 15-30% of daily energy intake

9. Cont. In order to improve fruit and vegetable consumption always include vegetables in meals eat fresh fruits and raw vegetables as snacks eat fresh fruits and vegetables in season eat a variety of choices of fruits and vegetables. C hanging how we cook remove the fatty part of meat use vegetable oil (not animal oil ) and boil, steam or bake rather than fry avoiding processed foods containing trans fats limiting the consumption of foods containing high amounts of saturated fats (e.g. cheese, ice cream, fatty meat).

10. Cont. Reduce salt consumption by not adding salt, soy sauce or fish sauce during the preparation of food not having salt on the table limiting the consumption of salty snacks choosing products with lower sodium content. Sugars intake can be reduced by limiting the consumption of foods and drinks containing high amounts of sugars eating fresh fruits and raw vegetables as snacks instead of sugary snacks . Governments have a central role in creating a healthy food environment that enables people to adopt and maintain healthy dietary practices.

11. PATTERN OF BALANCED DIET Varies widely in different parts of world Generally develop around Kind of food Climatic condition of region Economic capacity Religion Customs Taboos Taste Habit of people The exact make-up of a diversified, balanced and healthy diet will vary depending on individual needs ( e.g. age, gender, lifestyle, degree of physical activity), cultural context, locally available foods and dietary customs . But basic principles of what constitute a healthy diet remain the same.

12. SUMMARY NOW! T he end of the seminar, students should be able to discuss the about balanced diet under the heading of : What is diet ? What is balanced diet ? What is the importance of balanced diet ? How to construct a balanced diet ? What is the principle of balanced diet ? What is the pattern of balanced diet ?

13. REFERENCES PARK’S TEXTBOOK OF PREVENTIVE AND SOCIAL MEDICINE, 22 ND EDITION https:// www.gov.uk/government/news/new-eatwell-guide-illustrates-a-healthy-balanced-diet http://www.who.int/mediacentre/factsheets/fs394/en / https://www.hsph.harvard.edu/nutritionsource/healthy-eating-plate / http:// www.nutritionaustralia.org/national/resource/balancing-energy-and-out http:// www.nhs.uk/Livewell/Goodfood/Pages/the-eatwell-guide.aspx ***

14. THANK YOU