WHO Recommended Dietary Goals and The Ideal Diet Flashcards
why is intake of healthy diet important
provide energy regulation growth and development prevent diseases and congenital abnormalities protection against oxidative radicals maternal health
WHO guidelines for healthy diet
Maintain healthy body weight Be active every day limit intake of fats and oils limit intake of sugars limit salt intake intake of fruits and vegs milk product consumption drink water
maintain body weight
limit consumption of energy dense food
increase consump of healthy food
limit portion size
be active everyday
atleast 30 min of physical activity
limit intake of fats and oils
total fat intake should be less than 30% sat fats less than 10% trans fat less than 1% replace sat fat with trans and unsat fat Use low- or reduced-fat milk (1%–2% fat) instead of full cream milk (4% fat).
limit intake of sugar
less than 10% of total energy intake- 50g
fresh or dried fruits
use non-nutritive sweeteners
limit salt intake
less than 5g of salt foods with little salt avoid pickled vegetables limit consumption of canned meats high salt consumption and insuffiecient potassium intake (less than 3.5g) contribute to hig blood pressure.
sources of date for developing nutrient intake recommendation.
national survey
extrapolation from other population
observation of population
animal and human experimentation
convincing evidence
shows consistent associations between exposure and disease.
probable evidence
shows fairly consistent associations between exposure and disease.
possible evidence
base mainly on studies and findings not ranked high in hierarchy.
more trials are required.
insufficient evidence
Based on few suggestive studies insufficient to establish an association between exposure and disease.
Eat more fresh vegetables and fruits every day.
400g
Drink lots of clean water
Men- 3.7 litres
Women- 2.7 litres
Dietary Guidelines
public health advice about the optimum food choices and consumption behavior that can optimize health and wellbeing in the community, consider existing cultural diversity, sustainability and cost.
written in understandable language for ordinary people.
Include quantitative expression of guideline in the form of food guides (eg: eat plenty of vegetables, choose food low in salt).
advice on specific amounts of foods and selected nutrient requirement in specific groups.
Can also address Alcohol intake and food safety.
They provides science-based advice to promote health and to reduce risk for major chronic diseases through diet and physical activity
establish a basis for food , nutrition, health and agricultural policies and nutrition education programs for foster healthy eating habits and lifestyles.
They are meant to be adopted as a whole to optimize health.
