public health

1. BALANCED
DIET
NUR FARRA NAJWA
BT ABDUL AZIM
082015100035

2. OBJECTIVES
◦At the end of the seminar, students should be able to discuss
about balanced diet under the heading of :
◦ What is diet ?
◦ What is balanced diet ?
◦ What is the importance of balanced diet ?
◦ How to construct a balanced diet
◦ What is the principle of balanced diet ?
◦ What is the pattern of balanced diet ?

3. INTRODUCTION
Is kind of
food on
which a
group or
person lives
Diet

4. CONT.
As one which contains a variety of food
in such quantities and proportions that
the need for energy, amino acid, vitamin,
minerals, fat, carbohydrates and others
nutrients is adequately met for
maintaining health, vitality, and general
well being and also makes a small
provision for extra nutrients to
withstand short durtion of wellness
Balanced
Diet

5. and also makes a small
provision for
extra nutrients to
withstand short durtion
of wellness .
is adequately met
for maintaining
health, vitality, and
general wellbeing ,
that the need for
energy, amino acid,
vitamin, minerals, fat,
carbohydrates and
others nutrients …
As one which
contains a variety of
food in such
quantities and
proportions …

7. Press release
New Eatwell Guide illustrates a healthy, balanced diet
From:Public Health England
Published: 17 March 2016
Following today’s (17 March 2016) launch of the new Eatwell Guide by Public Health
England (PHE), a healthy diet should now include more fruit, vegetables and starchy
carbohydrates and have fewer sugary foods and drinks.
The new Eatwell Guide shows the revised proportions of the food groups that help us
meet official advice and nutrient requirements.
The guide replaces the eatwell plate and has been refreshed to reflect updated dietary
recommendations, including those on sugar, fibre and starchy carbohydrates from the
Scientific Advisory Committee on Nutrition (SACN) report on Carbohydrates and Health in
2015.

9. IMPORTANCE OF BALANCED DIET
◦ To safeguard a population from nutritional deficiency
◦ A healthy diet helps protect against malnutrition in all its forms, as
well as noncommunicable diseases (NCDs), including diabetes, heart
disease, stroke and cancer.

11. BALANCED DIET PRINCIPLE
Daily requirements of
protein should be met
.(10% – 15% of daily energy
intake)
The requirement of
micronutrient should be met
Carbohydrates rich in
natural fibre should
constitute the remaining
food energy
Fat requirement should be
limited to 15-30% of daily
energy intake

12. Cont.
◦ In order to improve fruit and vegetable consumption
◦ always include vegetables in meals
◦ eat fresh fruits and raw vegetables as snacks
◦ eat fresh fruits and vegetables in season
◦ eat a variety of choices of fruits and vegetables.
◦ Changing how we cook
◦ remove the fatty part of meat
◦ use vegetable oil (not animal oil)
◦ and boil, steam or bake rather than fry
◦ avoiding processed foods containing trans fats
◦ limiting the consumption of foods containing high amounts of saturated fats (e.g. cheese, ice
cream, fatty meat).

13. Cont.
◦ Reduce salt consumption by
◦ not adding salt, soy sauce or fish sauce during the preparation of food
◦ not having salt on the table
◦ limiting the consumption of salty snacks
◦ choosing products with lower sodium content.
◦ Sugars intake can be reduced by
◦ limiting the consumption of foods and drinks containing high amounts of
sugars
◦ eating fresh fruits and raw vegetables as snacks instead of sugary snacks.
◦ Governments have a central role in creating a healthy food environment
that enables people to adopt and maintain healthy dietary practices.

15. PATTERN OF BALANCED DIET
◦ Varies widely in different parts of world
◦ Generally develop around
◦ Kind of food
◦ Climatic condition of region
◦ Economic capacity
◦ Religion
◦ Customs
◦ Taboos
◦ Taste
◦ Habit of people
• The exact make-up of a diversified, balanced and
healthy diet will vary depending on individual needs
(e.g. age, gender, lifestyle, degree of physical activity),
cultural context, locally available foods and dietary
customs.
• But basic principles of what constitute a healthy diet
remain the same.

17. SUMMARY
◦NOW! The end of the seminar, students should be able to
discuss the about balanced diet under the heading of :
◦ What is diet ?
◦ What is balanced diet ?
◦ What is the importance of balanced diet ?
◦ How to construct a balanced diet ?
◦ What is the principle of balanced diet ?
◦ What is the pattern of balanced diet ?

18. REFERENCES
◦ PARK’S TEXTBOOK OF PREVENTIVE AND SOCIAL MEDICINE, 22ND
EDITION
◦ https://www.gov.uk/government/news/new-eatwell-guide-illustrates-a-healthy-balanced-
diet
◦ http://www.who.int/mediacentre/factsheets/fs394/en/
◦ https://www.hsph.harvard.edu/nutritionsource/healthy-eating-plate/
◦ http://www.nutritionaustralia.org/national/resource/balancing-energy-and-out
◦ http://www.nhs.uk/Livewell/Goodfood/Pages/the-eatwell-guide.aspx ***

19. THANK
YOU