NUTRITION

PROMOTION
Kun A Susiloretni
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Ref: Worsley T: Nutrition promotion: theories and methods, systems and
settings. CAB International; 2008.
WHAT IS NUTRITION
PROMOTION?
 improve social conditions that threaten health e.g. the
occurrence of poverty;
 prevent social conditions that threaten health e.g. poverty,
gender and ethnic discrimination};
 neutralize existing social conditions that cause ill-health e.g.
high unemployment rates might be reduced through skills
training schemes.

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NUTRITION EDUCATION OR
NUTRITION PROMOTION?
Nutrition education is
 about the provision of knowledge and skills for food consumers so
that they can perform healthier eating and drinking behaviours.
 include communications which are designed to motivate them to
consume a healthier diet
Nutrition promotion, while
 including nutrition education and communication with consumers,
 also tries to influence the composition and availability of foods and
beverages  tries to change food supply .

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WHAT FOOD SUPPLY
CHANGE?
 governments could raise taxes on high-fat or high-energy foods to
reduce their consumption
 subsidize the production and sale of 'healthy' foods in order to make
them more attractive to consumers and producers
 nutrition promoters may set up community (or school) fruit and
vegetable gardens so that fresh produce becomes more available
 form food banks and buying cooperatives to make healthier foods
more available to low-income families

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THE GOALS OF NUTRITION
EDUCATION
 Focus on knowledge and skills  make wise decision
 Basic cognitive framework
 energy and energy balance;
 anti-oxidants and free radicals;
 vitamins and minerals as.essential 'enzymatic' (catalytic) factors
(e.g. folate, homocysteine and inflammatory processes);
 proteins, and growth and repair concepts;
 nutrient sufficiency and excess;
 saturated fats, serum cholesterol and heart disease.

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ADDITIONAL ISSUES IN
THEIR DAILY LIVES
 what sorts of foods (variety) they should eat;
 how often they should consume foods from particular food
groups (e.g. 'Do I need to eat fruit every day or every week
or less often?');
 whether some foods are better choices than others, and if so
what they are; and
 how energy intakes and energy outputs are kept in balance.

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WHY NUTRITION
PROMOTION?
 Foods and beverages are essential for health, but they are
produced by the food system, not by the health system
 Therefore, nutrition promoters have to work in both
systems and often in others, such as the education system.
 Both systems are complex and demand detailed
knowledge and skills from practitioners
 Much early nutrition 'promotion' consisted of educational
messages exhorting individuals to change their ways by
providing them with science-based knowledge

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WHY NUTRITION
PROMOTION?
 Little was done to alter the supply of healthy foods.
 In contrast, the health promotion tradition comes
from a mixing of at least two groups of
professionals.
 The nutrition education and health promotion
traditions are merging to form a new discipline
known as nutrition promotion
 which is the application of health promotion
principles and methods to population food and
health problems.
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WHAT IS HEALTHY
DIET? 9
WHAT IS A HEALTHY DIET?
 Nutrition promotion is about the promotion of healthy eating and
drinking habits in short, a healthy diet
 Health is a state of complete physical, mental, and social well being and not
merely the absence of disease or infirmity (WHO 1946
 Health is a necessary condition which enables them to enjoy ‘flourishing
lives’
 Health is a condition that is necessary for people to pursue 'good' lives

 The behavioural basis of nutrition promotion should not be overlooked.

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WHAT IS A HEALTHY DIET?
 increasing evidence that most traditional cuisines, like the
Mediterranean, Andean, Hangchow and Okinawan cuisines, are
composed of similar animal and plant components (Trichopoulou et al.
2003)
 traditional diets are 'eco-nutritional’ (Wahlqvist,1995)
 optimal health is associated with the consumption of a fairly wide
variety of foods - dietary diversity
 Trichopoulou's list (Trichopoulou et al. 2003) of nine important
components of the Mediterranean

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HIGH PLANT FOOD

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THE MAIN
CONSTITU
ENTS OF
MAJOR
CUISINES

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SHOULD EVERYONE GET THE SAME TYPES
AND AMOUNTS OF FOODS?

 Clearly principles of
 natural justice  have nutritional needs and
 equity demand  different requirements
 that they should have such access.

 British nutritionists in World War II through a

sophisticated food rationing scheme.
 People were allowed to buy only foods identified by
nutritionists as appropriate for their age, sex and
physical workloads.
 As a result, the general health of the UK population
dramatically improved despite the war I
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WHICH RESOURCES ARE
REQUIRED FOR OPTIMAL
POPULATION NUTRITION?
 The simple answer is 'a varied food supply
 In agricultural societies,
 including poor harvests,
 failure of storage systems
 interruption or absence of transport systems by weather
conditions
 The high population densities
 increased needs for physical and organizational
infrastructures

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WHICH RESOURCES ARE
REQUIRED FOR OPTIMAL
POPULATION NUTRITION?
 at least 800 million people in the world do not have sufficient food to
meet their daily needs, three keys:
 highly efficient and sustainable production,
 distribution and
 administrative systems.

 Our current systems tend to be highly inefficient in ecological terms,

 destroying arable land,
 polluting water resources and
 producing greenhouse gases on a vast scale.

 No hunger SDG no 2

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NO HUNGER – SDG NO2
 2.1 Pada tahun 2030, menghilangkan kelaparan dan menjamin akses
bagi semua orang,
 khususnya orang miskin dan
 mereka yang berada dalam kondisi rentan, termasuk bayi, terhadap makanan
yang aman, bergizi, dan cukup sepanjang tahun.
 2.2 Pada tahun 2030, menghilangkan segala bentuk kekurangan gizi,
termasuk pada tahun 2025 mencapai target yang disepakati secara
internasional untuk
 anak pendek dan kurus di bawah usia 5 tahun, dan
 memenuhi kebutuhan gizi remaja perempuan, ibu hamil dan menyusui, serta
manula.

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'WHAT INFFUENCES THE
AMOUNTS AND TYPES OF FOOD
CONSUMED BY THE POPULATION?
 On the supply side, the activities of farmers, fishers, horticulturalists,
food manufacturers, distributors, wholesalers and retailers affect the
availability of foods
 On the demand side-which is largely about the activities of consumers-
there are several influential factors, the principal one being the level and
distribution of affluence of the community.
 A further set of factors affects the demand for food. In the main, these
relate to general education and to special food and nutrition education.

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'WHAT INFFUENCES THE
AMOUNTS AND TYPES OF FOOD
CONSUMED BY THE POPULATION?
 On the supply side, the activities of farmers, fishers, horticulturalists,
food manufacturers, distributors, wholesalers and retailers affect the
availability of foods
 industry ownership
 activities of food marketers and advertisers on behalf of manufacturers
 Local planning policies : LARGE supermarkets etc
 Governments, if they are strong, relatively free of corruption and well
organized : tax food products that are not in the public interest and subsidise
the production and marketing of foods that are health-promoting
 On the demand side-which is largely about the activities of consumers-
there are several influential factors, the principal one being the level and
distribution of affluence of the community.

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'WHAT INFLUENCES THE
AMOUNTS AND TYPES OF FOOD
CONSUMED BY THE POPULATION?
 On the demand side-which is largely about the activities of
consumers-there are several influential factors, the principal
one being the level and distribution of affluence of the
community.
 community is poverty stricken
 have substantial average incomes but which have poor distribution of
wealth tend to have large pockets of poverty and associated
malnutrition and poor health.

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THE STAKEHOLDERS IN NUTRITION
PROMOTION
Nutrition educators and promoters must respond to
the needs of several groups of people,
 The learners
 The parents
 Nutrition scientist

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TERIMA KASIH