Pales&nian Dietary Guidelines and Food Exchange List. Ismail Halahleh. Palestinian Food and Nutrition Association (PFNA)

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1 بسم الله الرحمن الرحيم Pales&nian Dietary Guidelines and Food Exchange List Ismail Halahleh Palestinian Food and Nutrition Association (PFNA)

2 This work has been done for the benefit of the Pales&nian Ministry of Health with support of Pales&nian Health Sector Reform and Development Project (The Flagship Project)

3 Introduc&on Proper nutri+on from concep+on through all stages of life cycle is essen+al for leading a healthy, produc+ve, and high quality life. Poor diet and physical inac+vity are important factors that contribute to the increase in overweight and obesity observed all over the world, are linked to the emerging chronic diseases such as cardiovascular diseases, diabetes mellitus, hypertension, metabolic syndrome and certain cancers.

4 Many factors are involved in a family s food selec+on and consump+on including knowledge, customs, culture, the availability of food and economic access to that food.

5 These factors, in turn, can be modified by adver+sing, the influence of trends or fads, social and demographic changes, which together determine ea+ng habits. Addi+onally, inadequate food intake is responsible for the persistence of underweight and micronutrient deficiencies.

6 One recommenda+on emana+ng from interna+onal Conference on nutri+on, held in Rome in 1992 to improve ea+ng habits and nutri+onal status is the prepara+on of food based dietary guidelines.

7 Guidelines are based on the nutri+onal and energy requirements and recommenda+ons for the popula+on. However, when preparing them, it is essen+al to recognize the anthropological, cultural, educa+onal, social, and economical factors that are closely linked to the ea+ng and lifestyle of individuals.

8 These guidelines should be implemented as a whole and used together when planning an overall healthy diet.

9 Food Based Dietary Guidelines Are an educa+onal instrument that converts scien+fic knowledge of nutrient requirements and food composi+on into prac+cal messages that facilitate healthy food selec+on and consump+on for different people.

10 Why N&onal Food Based Dietary Guidelines? The Pales+nian Food Based Dietary Guidelines aim to promote health of the Pales+nians and to reduce the risk of major chronic diseases through diet and physical ac+vity.

11 These guidelines are targeted to the general popula+on in Pales+ne above the age of 2 tears with a focus on adequate nutri+on; preven+on of obesity and chronic diseases including Diabetes Mellitus, Hypertension, as well as Hyperlipedmia through diet and physical ac+vity. Pa+ents with special dietary requirements and complicated cases are advised to consult professional die+cians.

12 These guidelines can help people who educate about ea&ng for good health. These will include, amongst others: Health professionals including general prac++oners, nutri+onists, die+cians and nurses. Community educators including health educators, community health support group members, community welfare and social workers, fitness leaders and community nurses. Primary and high school health and classroom teachers, technical colleges and ins+tu+ons, hospitality and culinary schools and as well as university lectures.

13 Pales&nian Food Based Dietary Guidelines proposed to include 14 Dietary Guidelines, which are Eat a Variety of Foods Daily. Maintain a Healthy Body Weight. Increase Physical Ac+vity. Eat Whole Grains. Eat Legume- Based Dishes Regularly and Choose Unsalted Nuts and Seeds.

14 Increase Daily Vegetables and Fruits Intake. Limit Sugars Intake. Control Fat and Oil Intake. Choose low Fat Poultry and Lean Meat. Eat Fish at Least Twice a Week.

15 Food Groups Foods are classified into groups according to their nutri+onal content, and they are helpful in defining what to consume and the amounts that will sa+sfy nutri+onal needs for various popula+on groups.

16 The Pales+nian food groups are composed of all food items consumed by Pales+nians, and these were categorized into groups according to their content of energy and nutrients.

17 The Pales+nian dietary guidelines are composed of 6 food groups and these are: Starchy Foods/ Cereals, Legumes. Fruits. Vegetables. Milk. Meats and Subs+tutes. Fats and Oils. All food items consumed by the Pales&nians will be looked for and each food item will be assigned to a group.

18 Table (1): Suggested amounts from food groups according to energy level. Calories Food Group Starchy Foods Number of Food Servings Fruits Vegetabl es Milk (low fat) Meat &subs&t utes Fats(g) Discre&o nary Calories

19 Table 2: Recommended Amounts of Various Food Groups Based on the USDA Food Guide, based on 2000 Kcal. Food Group Recommended Equivalent Amount Examples Amount 1. Grains: Whole Grains Other Grains 6 servings 3 servings 3 servings 1 serving is equivalent to: -Slice bread (e.g.1\4 loaf Arabic bread, or 30g bread) - 1\2 cup cooked whole cereals. -Whole meal bread -Whole rice. - Bulgur. -1 cup dry cereal. - Freekeh 2. Fruit 4 serving per day 3. Vegetables 5 serving per day 1 serving is equivalent to: - cup fresh fruit. -1 medium fruit. -1\4 cup dried fruit - 1\2 cup fresh fruit juice. 1 serving is equivalent to: -1\2 cup of cooked vegetables. -1cup of cutup raw vegetables. -1\2cup of vegetable juice - Orange apple, bananas... - Dried dates, dried apricot,..etc. - Orange juice. Potatoes, carrots, spinach, lettuce, tomato. Veg. salads.

20 Table 2: Recommended Amounts of Various Food Groups Based on the USDA Food Guide, based on 2000 Kcal. Food Group Recommended Equivalent Amount Examples Amount 4. Meat & Beans 6-9serving per day 5.Milk group 3 serving per (low fat) day 6. Oils 6 servings (6 teaspoons or 30g ) 1 serving is equivalent to: -30g cooked lean meat, poultry - fish. -1 egg. - 1\4cup cooked dray beans. - 15g nuts or seeds. 1 serving is equivalent to: -1 cup of milk. -1 cup yoghurt. 1 teaspoon is equivalent to: -1 teaspoon olive oil or other vegetable oil. -1 teaspoon low fat mayonnaise. - lean meat, chicken breast, - boiled egg, - Unsalted nuts and seeds. - 1\2 cup lentils, peas, beans. Low fat or fat free milk Olive oil, canola oil mayonnaise.

21 Thanks a lot for all

25* or higher Underweight. 240 mg/dl and above High (More than twice the risk as desirable level.) OK, but higher is better

25* or higher Underweight. 240 mg/dl and above High (More than twice the risk as desirable level.) OK, but higher is better Biometrics Screening Biometric Health Indicators The charts below provide a summary of the ranges for each of the biometric screening tests. Be sure to check with your doctor if your results are outside