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Moph Dietary Booklet Eng PDF
Moph Dietary Booklet Eng PDF
Moph Dietary Booklet Eng PDF
3
Acknowledgements
National Dietary Guidelines Task Force representatives contributed to
the development of the Qatar Dietary Guidelines. Members included:
Aspetar
Qatar Foundation
Ms. Shaima Alkhaldi – Sports Dietitian
Mrs. Aisha Al-Romaihi - Deputy Executive
Director, Support Services
Mrs. Joelle H. Sayouri - Food Services Weill Cornell Medical College
Manager, Support Services
Dr. Sohaila Cheema- Director Department of Global
and Public Health
Sidra Medical and Research Centre
Mrs. Sara Al Zaidan - Clinical Nutrition & Research Qatar National Food Security Program
Coordinator
Ms. Amal Fakha - Subject Matter Expert – Clinical Mrs. Darine Barakat- Senior Researcher
Nutrition Currently National Nutrition Policies & Programs
Ms. Alyaa Saleh Al Sulaiti - Nutritionist Coordinator at Ministry of Public Health
Advisement on focus group testing for the Dietary Guidelines was provided by:
Dr. Hanan Abdul Rahim - Associate Professor, Public Health Program Coordinator- Qatar University
Dr. Ahmad Omar Haj Bakri - Supervisor Health Intelligence Unit - Ministry of Public Health
The Ministry of Public Health would also like to thank staff from the Health Promotion and Non-Communicable
Diseases Division (Ministry of Public Health ) and the Department of Community Medicine, Residency Training
Program (Primary Health Care Cooperation) for their contribution in the development of the guidelines.
4
Foreword
The Qatar Dietary Guidelines are part of the National
Nutrition and Physical Activity Action Plan 2011-2016.
They lay the foundation for the promotion of healthy
eating and the development of healthy food policy.
5
6
Table of Contents
Introduction 08
1. Eat a Variety of Healthy Choices from the 6 Food Groups 10
Vegetables 12
Fruit 13
Cereals & Starchy Vegetables 14
Legumes 15
Milk, Dairy Products & Alternatives 16
Fish, Poultry, Meat & Alternatives 18
More about… Fish 19
2. Maintain a Healthy Weight 20
If You Need to Lose Weight 21
3. Limit Sugar, Salt and Fat 22
Limit Sweetened Food and Beverages 22
Reduce Intake of Table Salt and Salty Foods 23
Avoid Saturated Fat and Hydrogenated or Trans-Fat 24
More about... Nutrition Labeling 25
4. Be Physically Active 27
Vitamin D Production from the Sun 28
5. Drink Plenty of Water 29
6. Adopt Safe and Clean Food Preparation Methods 30
7. Eat Healthy while Protecting the Environment 32
8. Take Care of Your Family 33
Breastfeeding 33
Build and Model Healthy Patterns for your Family 34
Appendices 37
Appendix 1: Five keys to safer food 37
Appendix 2: Development of the Qatar Dietary Guidelines 38
References 39
7
Introduction
Learning about Healthy Eating with the Qatar Dietary
Guidelines
Following the Qatar Dietary Guidelines help people to recognize that whole (less refined) foods are
to stay healthy and strong, maintain a healthy emphasized – for example, choosing whole grains
weight, and reduce their risk of obesity, diabetes, such as whole wheat flour, jareesh, whole wheat pasta
cardiovascular diseases, cancer and osteoporosis. or oatmeal, rather than refined cereals such as white
The Qatar Dietary Guidelines outline the types of bread, white rice and regular pasta.
food to eat as a foundation every day, and the types
of foods to limit or avoid. The “plate” design gives Focusing on healthy eating and physical activity
guidance on the proportion of different foods to eat. every day instead of looking to “diets” for health and
The Qatar Dietary Guidelines focus on the quality of weight loss is healthier, more enjoyable, and is likely
food choices, with some guidance on quantity (i.e. to last longer.
number of fruit and vegetables per day; legumes
daily; fish twice a week). Making a diversity of high Specific details on each food group and each section
quality food choices is a cornerstone to healthy including benefits and consumer “tips” can be found
eating. within this booklet. For more information, see also
sections called “More About...” on food labels,
The guidelines emphasize plant-based foods fish, and calcium rich alternatives to milk and dairy
(vegetables, fruit, whole grain cereals, legumes, nuts products.
and seeds), as decades of research have shown the
health benefits of eating plant-based foods. Benefits These guidelines are designed for the healthy
include a reduced risk of cardiovascular diseases, population. People requiring special diets may need
diabetes, and some cancers. Meat, fish and poultry to meet with a Dietitian or other health professional
also contribute to a healthy diet, when eaten in for more guidance.
smaller amounts. To avoid problems associated
with too much refined carbohydrate, it is important More information on the Qatar Dietary Guidelines
can be found at: www.moph.gov.qa
8
What You can Learn from the Qatar Dietary Guidelines Booklet
Using this Qatar Dietary Guidelines booklet, you should be able to:
3 Identify the six food groups according to the Qatar Dietary Guidelines.
List a variety of examples of foods from each of the six food groups in the Qatar
4
Dietary Guidelines.
5 Understand the benefits of reading food labels.
Identify the negative effects of the regular consumption of foods high in sugar, salt
6
and harmful fats.
7 List less healthy food choices, and healthy substitutes for them.
Reflect on your own eating habits and identify changes you can make that can
8
contribute to your health.
Identify types of physical activity you might do, and how much activity you should
9
do each week.
9
1. Eat a Variety of Healthy Choices
from the 6 Food Groups
Vegetables
• Aim for 3-5 servings of a variety of vegetables every day.
• Eat vegetables with most meals, including snacks.
• Choose vegetables prepared with little or no added fat or salt.
Green leafy vegetables Cooked vegetables Fresh, frozen and canned vegetables
1 serving = 1 cup 1 serving = ½ cup 1 serving = ½ cup
Fruit
• Aim for 2-4 servings of a variety of fruit every day.
• Favor whole fruit over juices.
• Choose often as snacks.
Cut fresh fruits Whole fresh fruits Dried fruits 100% Fruit juice
1 serving = ½ cup 1 serving = 1 medium fruit 1 serving = ¼ cup 1 serving = ½ cup
Dried fruit:
Mixed fruits Kiwi dates, figs &
Banana Orange apricots Orange Juice
Pineapple
10
Legumes
• Eat legumes daily.
• Choose legumes prepared with little
or no added fat or salt.
11
from the 6 Food Groups
Vegetables
12
Fruit
13
Cereals & Starchy Vegetables
15
Milk, Dairy Products & Alternatives
Choose Wisely
Oxalic acid is found in vegetables such as spinach and beet
greens. Oxalic acid binds with the calcium in those foods and
reduces its absorption. These foods are not considered good
sources of calcium.
Rice milk does not have the protein content of soy, cow or
goat milk. Rice milk should never be used as a substitute in
infant feeding.
17
Fish, Poultry, Meat & Alternatives
19
2. Maintain a Healthy Weight
Key Recommendations
• Following the Qatar Dietary Guidelines helps you
to stay strong and healthy, maintain a healthy
weight, and reduce your risk of obesity, diabetes,
cardiovascular diseases, cancer and osteoporosis.
20
If You Need to Lose Weight
Adopting healthy eating and activity patterns that can be Tips
maintained over time is a more effective way to lose weight
than dieting. Being consistent is more important than random • See a Dietitian.
efforts. Dieting can also lead to obsessing about weight and • Eat breakfast daily.
food – and even to eating disorders. • Keep moderate portion sizes.
• Take time to eat slowly.
To begin, consider your support network. Ask your friends • Prepare your foods with less oil and fat.
and family for support. Tell them it will help if they join • Eat more high fiber foods.
you in physical activity and in eating healthy foods. Also • Avoid the intake of calorie dense snacks and
consider your environment. Talk to your workplace or school beverages.
about making healthy food choices available, and about • Weight loss using healthy eating and regular
opportunities for physical activity breaks. physical activity can be maintained over time.
• In periods of fasting, continue your healthy
Physical activity contributes to weight loss even beyond the eating habits.
immediate effects. Building muscles increases metabolism • Be physically active. Accumulate a minimum
and helps to burn calories. Exercise can also help you to of 150 minutes per week of moderate-
feel positive about yourself, and motivate you to stick with intensity physical activity (e.g. 30 minutes
your health plans. Getting enough sleep is essential. Recent per day, 5 days per week). Perform physical
research suggests that a lack of sleep is related to overweight activity in bouts of at least 10 minutes
and obesity. Getting enough sleep may also help you to have duration as an effective alternative to
enough energy to exercise. continuous physical activity. Begin slowly,
and gradually build activity time, frequency
Do not obsess about weight. Stay positive, and focus on and intensity. Check with your doctor
eating well and being active. If you have children that before beginning if you have any medical
are overweight, this is even more important. Support an conditions.
overweight child by taking the opportunity to adopt healthy • For more significant weight loss, perform
eating and activity patterns for the whole family. Allow more than 250 minutes per week (e.g. 50
children to decide what and how much to eat from a range minutes or more per day, 5 days per week).
of healthy food choices. Limit unhealthy food choices for the • Spend less time sitting (e.g. television and
whole family. For example, do not include soft drinks as a computer time).
regular part of meals; keep them only for special occasions. • Follow the recommendations of the Qatar
Dietary Guidelines.
21
3. Limit Sugar, Salt and Fat
Key Recommendations
• Limit sweetened foods. Avoid sweetened beverages
such as carbonated, energy and fruit drinks.
• Reduce intake of salty foods.
• Eat less fast foods and processed foods.
• Avoid saturated fat and hydrogenated or trans-
fat (e.g. ghee, partially hydrogenated vegetable
oil) and foods made with these fats (french fries,
commercially baked sweets).
• Use healthy vegetable oils such as olive, corn and
sunflower in moderation.
• Read nutrition labels to choose foods low in sugar,
salt and fat and high in nutrients.
• Eat home-made food more often.
• Explore healthy ways to prepare traditional foods.
Limit Sweetened Food and Foods low in sugar have 5g or less of total
sugars per 100g.
Beverages A medium level of sugars is between these
two amounts (13).
22
Reduce Intake of Table Salt and Salty Foods
Choose Wisely
Decreasing intake of salt and salty foods can decrease blood
pressure for adults with normal and high blood pressure and
for children too (3). Having high blood pressure puts you at
more risk for stroke and cardiovascular diseases (14). People
with hypertension, diabetes and chronic kidney disease are
more sensitive to salt, and sensitivity also increases with age.
Eating a lot of salt and salt preserved foods is also related to
stomach cancer (3).
23
Avoid Saturated Fat and Hydrogenated
or Trans-Fat
Choose Wisely Tips
While certain types of vegetable oils are essential for health, • Replace foods high in saturated and trans-fat
eating too much of the wrong type of fat can be harmful. such as butter, cream, hard margarines, palm
Eating a lot of foods high in saturated (fat that is solid at room oil or ghee with foods which contain mostly
temperature) and hydrogenated (trans) fat can harm blood monounsaturated and polyunsaturated
cholesterol levels. Replacing saturated and trans-fat with fat such as vegetable oils (e.g. olive, corn,
monounsaturated and polyunsaturated improves cholesterol sunflower).
levels related to cardiovascular diseases (3). • Choose low fat yogurt, laban and milk
instead of full cream varieties.
• Steam, bake, broil, grill or sauté foods
instead of frying or deep frying.
• Remove the skin from chicken before
Low fat diets are not recommended cooking and before eating.
for children under 2 years of age! (17) • If you buy margarine, read the nutrition label
to compare how much saturated and trans-
fat it contains. Choose a soft margarine that
has 2 grams or less of saturated and trans-fat
combined per serving.
• Limit consumption of sausages (e.g. nakanik),
What to Look for on Food Labels processed meats (e.g. sujuk) and luncheon
meats.
Saturated fat • Choose protein alternatives such as legumes,
nuts and seeds.
• Foods high in saturated fat contain more than 5g of • Choose nuts that are unsalted, and not fried.
saturated fat per 100g. • Commercially processed baked foods such
• Foods low in saturated fat contain1.5g of saturated fat or as pastries, crackers, biscuits and cakes often
less per 100g contain high amounts of trans and saturated
fat. Eat home-made baked goods instead.
• French fries can also be high in trans-fat. At
home, try tossing wedges of potato or sweet
Hydrogenated or Trans-Fat potato in olive oil and bake.
• Keep your “everyday” foods healthy.
Try to avoid any hydrogenated or trans-fat. Look on the
Save high fat foods for occasions, not as a
ingredient list to avoid the words “hydrogenated” or
foundation for your everyday diet.
“partially hydrogenated” vegetable oil. They both raise
• Consume foods with healthy fat such as
“bad” (LDL) cholesterol levels and decrease “good” (HDL)
walnuts, pumpkin seeds, flaxseed, and canola
cholesterol levels (13).
oil with moderation.
• Be aware of fat and salt content in
For more information, see: More About… Nutrition Labeling,
commercial salad dressing (e.g. mayonnaise).
p.25.
Limit dressings or try to make your own.
• Limit fast food such as burgers, french fries,
shawarma and deep fried falafel.
24
More about... Nutrition Labeling
Many pre-packaged foods have nutrition labels. As Qatar categories of nutrition and health claims and
imports foods from many countries, these labels can be conditions for their use) (18).
different, depending on which country the food comes from. Examples of nutrient claims include: “source of
Usually there are 3 ways to find out more information about calcium; high in fiber; trans-fat free”.
the food you are eating from the label:
“A healthful diet rich in fiber may reduce the
1. Nutrition claims risk of colon cancer.
2. Nutrition facts or nutrition values table X cereal is high in fiber”;
3. Ingredient list
“A healthful diet low in trans-fat may reduce
For best understanding, use a combination of the three the risk of heart disease.
labels. Sometimes, using only one of them can be misleading. X brand crackers are low in trans-fat”
For example, when looking at cereals, a product may show
it is low in sugar and fat in the nutrition table, but it could While crackers are not generally recommended
also have little nutrition if refined (white) flour is first on the if they are made with trans-fat, the second
ingredient list. example above shows how a claim can be made
to show that a certain brand of crackers is low
Best food choices are both low in sugar, salt and saturated in trans-fat.
and hydrogenated (trans) fat, but are also nutrient dense
(e.g. high in whole grains and other whole foods, as well as Also, the use of nutrition claims which are not
vitamins, minerals and fiber). regulated can be confusing. For example, a
food that is labeled as “all natural” may or may
not be healthier than a similar food. Another
1. Nutrition Claims example occurs when foods that never have
cholesterol (e.g. plant foods like bananas
Nutrition and health claims are similar between countries, as or vegetable oil) are labeled “cholesterol
many follow the International Codex Alimentarius guidelines free” (only foods from animal origin contain
(an international standard-setting body that sets out cholesterol).
25
2. Nutrition Facts or Figure B
Nutrition Values Table UK Nutrition Facts
Figure A is an example of a table used in
Nutrition
Canada and the US. Figure B is an example
from the UK. Check the % RI (Reference Typical values 100g Each slice (typically % RI* for an
contains 44g) contains RI* average adult
Intake) or the % DV (Daily Value) on the tables
to compare different foods to see which are Energy 985KJ 435KJ 8400KJ
better choices for you. These values compare 235Kcal 105Kcal 5% 2000Kcal
the nutrients in foods to the amount you need Fat 1.5g 0.7g 1% 70g
of which saturates 0.3g 0.1g 1% 20g
every day for good health. A good rule to
Carbohydrate 45.5g 20.0g
follow is that 15% of a RI or DV is a lot, and of which sugars 3.8g 1.7g 2% 90g
5% is a little of your daily needs. Most people Fibre 2.8g 1.2g
need to choose foods higher in fiber, calcium Protein 7.7g 3.4g
Salt 1.0g 0.4g 7% 6g
and iron and less in sugars, saturated fat and
sodium (or salt). Aim for less than 3 grams of This pack contains 16 servings
total fat per 100 grams, less than 1.5 grams * Reference intake of average adult (8400KJ / 2000Kcal)
of saturated fat per 100 grams, less than 0.2
grams of trans fat per 100 grams, less than
5 grams of sugar per 100 grams, and less
than 120 milligrams of sodium per 100 grams
(13,19).
3. Ingredients List
Figure A Foods are listed in order of the ingredient highest in weight
US & Canada Nutrition Facts to the ingredient lowest in weight. When choosing packaged
foods, check the list of ingredients to make sure that whole
foods like fruit, vegetables and whole grains are near the
start of the list, rather than ingredients like sugar (or glucose
Nutrition Facts or fructose) or white, refined or wheat flour (vs. whole wheat
Per 125 mL (87 g) or whole grain flour). For example, the breakfast cereal in
the first example below is a healthier choice than the second
Amount % Daily Value
one, even though it may be higher in calories and fat.
Calories 80
Fat 0.5 g 1%
Saturates 0g 0% Example 1
+ Trans 0g
Cholesterol 0mg Whole grain rolled oats, almond flakes,
Ingredients
Sodium 0mg 0% raisins, sugar, salt.
Carbohydrate 18g 6%
Fibre 2g 8%
Example 2
Sugars 2g
Protein 3g Ingredients Wheat flour, sugar, salt, color.
Vitamin A 2% Vitamin C 10%
Calcium 0% Iron 2%
26
4. Be Physically Active
27
Vitamin D Production from the Sun
28
5. Drink Plenty of Water
29
6. Adopt Safe and Clean Food
Preparation Methods
Key Recommendations 2. Purchase, Transport and
Storage
• Keep your hands, equipment and food preparation
area clean. • Do not purchase food items that have
• Separate raw and cooked food. Use separate defective packaging, that are improperly
equipment (e.g. knives, cutting boards) for handling sealed or that show signs of spoilage.
raw foods.
• Cook food thoroughly. • Do not purchase or consume the contents
• Keep food at safe temperatures. Do not leave cooked of swollen or leaking cans and throw
food at room temperature for more than 2 hours. out the contents of any can if there is an
Keep foods that are supposed to be cold in the unusual odor.
refrigerator.
• Use safe food. • Keep the purchasing of chilled and frozen
foods until the end of a shopping trip
See “Five Keys to Safer Food”, Appendix 1, for more to avoid warming or thawing of these
tips and information about the key recommendations products.
(24).
• Always read the label for storage
instructions of purchased food items.
Food Borne Disease
• Check the expiry date of packaged food
Adopting safe and clean food preparation methods can before purchasing.
help to avoid food poisoning or food borne illness. Food
borne diseases can be caused by consuming foods directly • When opening vacuum-sealed jars, make
contaminated with microorganisms (e.g. salmonella in sure to listen for a popping sound, which
chicken) or food contaminated by diseased food handlers indicates that the jar’s seal was intact.
(e.g. typhoid, hepatitis A). Food poisoning can be especially • Make sure that areas used for food storage,
severe for people with low immunity such as infants and the such as cupboards, are clean and that foods
elderly. are stored in food-grade containers away
from chemicals.
Recommendations for Safe Food • Store raw foods separately from ready-
from WHO EMRO, 2012 (4)
to-eat foods in the refrigerator to prevent
cross-contamination.
1. Cleaning • Store frozen food in fully sealed packages
to prevent “freezer burn” (i.e. the drying
• Thoroughly clean work surfaces, crockery, cutlery, that occurs on the surface of a product
cooking utensils and other equipment by using warm and negatively affects its quality but not its
water with detergent. safety).
• Make sure that utensils and other equipment are • Store opened canned foods in the
thoroughly dry before reusing them. refrigerator, preferably not in the can.
• Make sure to frequently wash and dry kitchen towels,
sponges and cloths and to replace sponges regularly. • Store rehydrated foods in the refrigerator
You can reduce the risk of cross-contamination by using (e.g. bean).
paper towels, which by being disposable cannot harbor
and spread bacteria. • Store dried food in a sealed container and
• Keep appliances such as microwave ovens, toasters, can in a cool, dry place away from direct heat or
openers, and blender and mixer blades free of residual sunlight.
food particles. • Make sure that the refrigerator temperature
is 5 °C or lower.
30
• Cover all cooked foods and store them on a shelf • Carefully select meat intended to be eaten raw and
above uncooked foods. to consume it immediately.
• Wrap raw meats or place them in a closed • Limit the time during which cooked foods such as
container and store them near the bottom of the stews and other meat and poultry dishes are left at
refrigerator to prevent the dripping of meat juices room temperature (no more than 2 hours).
on other foods.
• Refrigerate milk-based deserts (e.g. mahalibia,
• Regularly clean fridge and freezer shelves and custard) and consume them in 1–2 days after
doors and immediately clean up incidental spills. purchase or preparation.
• Make sure that frozen food is kept completely • Never serve cooked food in plates and utensils that
frozen. have held raw meat, poultry or seafood.
• Regularly inspect dried food for insect infestation. • When reheating food, heat it until it is “steaming
hot” throughout.
• Eat refrigerated leftovers and ready-to-eat meals
within 1–2 days. • Boil unpasteurized milk before consuming it.
3. Preparation, Cooking and Serving • Avoid raw or partially cooked eggs or foods
containing raw eggs.
• Wash hands well with soap before starting to • Do not reheat foods more than once.
prepare food, giving attention to areas between
fingers and under fingernails.
See “Five Keys to Safer Food”, Appendix 1, for more tips and information about the key recommendations (24). 31
7. Eat Healthy while Protecting
the Environment
34
Appendices and References
35
36
Appendices
Appendix 1: Five keys to safer food
37
Appendix 2: Development of the Qatar Dietary Guidelines
Members of the National Dietary Guidelines Task and Canada (2), as well as the 2012 American Cancer
Force began working on the guidelines in 2012. The Society Guidelines on nutrition and physical activity
Ministry of Public Health, Health Promotion and for cancer prevention (10), the state of Qatar national
Non-communicable Diseases, led the development of physical activity guidelines (34) and the Arab Centre
the Qatar Dietary Guidelines in collaboration with the for Nutrition in Bahrain (35).
Task Force. Representatives included: Qatar University;
Qatar Foundation; Qatar Diabetes Association; Hamad Upon extensive consultation, a decision was taken to
Medical Corporation; Aspetar; Qatar National Food focus on the quality of food eaten (versus quantity).
Security Program; Sidra Medical and Research Centre; Although specific numbers of servings per food
Weill Cornell Medical College. group were not recommended, some guidance on
quantity is provided. For example, serving numbers
A workshop was held in January 2013 with Task Force and sizes were included for fruit and vegetables, as
members to review the nutrition needs in Qatar, and this is an international standard. Other guidance is
to create a first draft of the dietary guidelines. In also provided, e.g. “eat legumes daily”, and “eat fish
February, a Coordinator was hired with the Ministry at least twice a week”. A next version of the Qatar
of Public Health to manage further steps. A Qatar Dietary Guidelines may consider including serving
Nutrition and Diet Profile was completed to ensure sizes if more information and resources are available in
the guidelines are based on documented nutrition the future, and if it is desired by the public.
concerns in Qatar. It is available at: www.moph.gov.qa.
The guideline messages were pilot tested in the
In addition to the Qatar Nutrition and Diet Profile, fall of 2013. A visual handout for the Qatar Dietary
more than 10 dietary guidelines from across the Guidelines was then designed, incorporating
region and world were reviewed. In particular, the the feedback. A longer booklet was developed
Qatar Dietary Guidelines drew on recommendations, to complement the handout. The Qatar Dietary
guidance and evidence from dietary guidelines from Guidelines were launched in 2015.
Australia (3); EMRO (4); Lebanon (32); Oman (33);
38
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