Healthy Canteen or Cafeteria- Fact or Fad? - PowerPoint PPT Presentation

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Healthy Canteen or Cafeteria- Fact or Fad?
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Healthy Canteen or Cafeteria- Fact or Fad?

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  1. Healthy Canteen or Cafeteria- Fact or Fad? Jovita B. Raval, RND, MPS Nutrition Officer IV, National Nutrition Council

  2. Outline • Healthy lifestyle • Nutrition situation • Healthy diet • Healthy eating places initiative

  3. What is healthy lifestyle? • Way of life that promotes and protects health and well-being — Department of Health

  4. Take theHealthy Lifestyle Test

  5. What is a healthy lifestyle? • Good diet • Regular physical activity • No smoking • Avoid alcohol • Stress management

  6. Stop smoking • Smoking increases risk of • Cancer of lungs, mouth, throat, esophagus, tongue, cervix, pancreas, stomach, bladder and kidney • Respiratory diseases • Cardiovascular diseases • Complications in pregnancy

  7. Don’t drink alcohol • Alcohol consumption • Can raise level of fats in blood • Lead to high blood pressure • Can lead to nutritional deficiencies, weight gain • Do not serve alcohol

  8. Do moderate-intensity physical activity Physical activity 10 minutes at a time for 30 minutes a day at least 5 days a week Source: Philippine Association for the Study of Overweight and Obesity (PASOO)

  9. Managing stress • Be aware of • What stresses you • Your physical and emotional reactions to stressors

  10. HL to the MAX • No smoking (Huwag Manigarilyo) • Don’t drink alcohol (Iwas Alak) • No to illegal drugs (Talo Ka sa Droga) • Eat low-fat, low-salt, high-fiber diet (Wastong Pagkain) • Prevent hypertension (Bantay Presyon) • Do physical activity (Katawang Aktibo) • Manage Stress (Bawas Stress)

  11. Are Filipinos properly nourished?

  12. Prevailing nutrition problems • Protein-energy malnutrition • Micronutrient deficiencies • Overnutrition • Diet-related noncommunicable diseases (e.g. diabetes mellitus, hypertension, cancers and cardiovascular diseases) • Hunger

  13. Nutritional problems Source: 2005 Updating of the nutritional status of Filipino children and selected population groups, DOST-FNRI.

  14. Distribution of adults by age group and BMI classification, 2003 Source: 6th National Nutrition Survey, FNRI, 2003

  15. Nutritional problems Source: Sixth National Nutrition Surveys, 2003, DOST-FNRI.

  16. Mean one–day per capita food consumption, in grams, Philippines, 1978 - 2003 Source: National Nutrition Surveys: 1978-2003, FNRI

  17. Ten leading causes of mortality, 2004 Source: www.doh.gov.ph/kp/statistics/mortality

  18. What is an unhealthy diet?

  19. An unhealthy diet • Composed of foods that are • energy-dense and nutrient-poor • high in saturated fat, trans-fat, refined carbohydrates, and salt • low in consumption of fruits and vegetables and low in fiber

  20. Recommendations for healthy diet 1. Eat a balanced meal consisting of foods from all the food groups (Go, Grow, Glow)

  21. Recommendations for healthy diet 2. Increase fruits and vegetables, legumes, whole grains and nuts • Eat deeply colored green, orange and yellow F/V • Eat five or more servings of F/V a day • Serve dishes based on vegetables instead of meat • Eat nuts like cashews and peanuts but avoid those salted and fried

  22. Recommendations for healthy diet 3. Consume fish, lean meat, poultry or dried beans • Low in saturated fat, if not battered or deep-fried • Good sources of fish with polyunsaturated fat • Herring, Mackerel, Sardines, Anchovies, Salmon, Tuna, Crab, Prawns, Scallops

  23. Recommendations for healthy diet 4. Limit saturated fats • Remove visible fat from meat • Discard chicken skin after cooking • Use vegetable oils instead of animal oils • Avoid high-fat processed meats such as sausages, hotdogs, bacon • Reduce whole milk and its products like cheese, cream and ice cream

  24. Recommendations for healthy diet 4. Limit saturated fats • Instead of frying, use low-fat cooking like griddling, hot-smoking, grilling, en papillote, baking, steaming • Use non-stick pans to limit oil • Stir fry in stock rather than in oil • Remove fat drippings

  25. Recommendations for healthy diet 5. Limit trans fatty acids (TFA) • Produced when converting liquid vegetable oil to semi-solid fat • Behave like saturated fat in the body causing blood cholesterol levels to increase • Commonly found in biscuits, cakes, pastries, sausages, crackers

  26. Recommendations for healthy diet 6. Limit intake of simple sugars • Limit sugar-rich foods with little nutritional value like candies, soft drinks, chips, cakes and pastries • Take sugar only as needed to sweeten food

  27. Recommendations for healthy diet 7. Limit salt intake to no more than 5 grams per day • Eat foods with little or no added salt • Avoid using ingredients with high sodium content such as processed foods • Use herbs and spices instead of salt

  28. Healthy diet

  29. Healthy or unhealthy?

  30. A healthier food choice?

  31. Sample menu • Breakfast? • Lunch/Dinner? • Snacks? • Drinks?

  32. Healthy canteen/cafeteriaFact or Fad?

  33. Healthy Canteen/Cafeteria-a dream into reality

  34. Healthy Eating Places Initiative • Led by the Philippine Coalition for the Control and Prevention of Non-Communicable Diseases (PCPCNCD) with DOH as Chair • Part of the Decade of Healthy Lifestyle 2005-2015

  35. Healthy Eating Places Initiative • Advocacy among fast foods and other food establishments to provide healthier food choices, promote physical activity and implement smoke-free environment

  36. Healthy eating place • Offering healthier food choices to consumers • Food with less fat, salt and sugar • Fiber-rich carbohydrates (brown rice, root crops, cereals, noodles, whole wheat bread) • Inclusion of fresh fruits/juices, vegetables, legume in combo/value meals • Lean meat, fish, dried beans

  37. Healthy eating place • Offering healthier food choices to consumers • Use of fortified staples and food products • Strict implementation of RA 8172 or ASIN law (use of iodized salt) • Application of low fat cooking methods (broiling, grilling, roasting, pan broiling, poaching, stir-frying, baking, steaming, boiling)

  38. Healthy eating place • Offering healthier food choices to consumers • Provision of light salad dressing: vinaigrette, light mayo, yogurt, fruit puree, herbs/pesto • Offering of a variety of beverages: water, fresh fruit juices, milk beverages, sugar free/diet drinks • Provision of small, medium and large serving portion choices