Volume 55 Number 1 Supplement March 1998
Recent activities in nutrition in the Asian region
Rodolfo F. Florentino
Abstract The countries of Asia have been earnestly pursuing nutrition activities on many fronts to address their respective nutrition concerns. In the last two years fresh efforts have been exerted in a number of areas. Extensive reviews of the food-based dietary guidelines and recommended dietary allowances for use in the region have provided opportunities not only for their revision in the light of newer findings, but for regional collaboration, if not harmonisation, in their development. Apart from fortification of salt with iodine, which is now a national program in many countries, pilot and field trials are now underway for the widespread application of this technology to wheat flour, rice, cooking oil, sugar, noodles and other foods. Focus on the roles of carbohydrates, zinc and calcium in health and disease will impact on nutrient requirements and dietary recommendations. Studies on the nutritional status and physical activities of school children being conducted in Malaysia, Philippines and Indonesia will furnish much needed data for the formulation of dietary guidelines in this age group. All of these activities will add new dimensions in planning strategies for the improvement of the diet of the populations in Asia. (Aust J Nutr Diet 1998;55[1 Suppl]:S5-S7).
Nutrition attitudes and beliefs of consumers in Japan, Taiwan and Korea
Katrine Baghurst
(Aust J Nutr Diet 1998;55[1 Suppl]:S8).
Nutrition knowledge, attitude, food practices and changes in China
Guansheng Ma
Abstract There have been many changes in the life of the Chinese people including changes in diet and nutrition. According to data from the 1982 and 1992 China National Nutrition Surveys, the consumption of grains has decreased, and animal foods increased. At the same time, some diet-related chronic diseases such as heart disease, diabetes and cancer have become the leading causes of death in China. Chinese people are concerned about their diet and health today more than ever before. They have some knowledge of nutrition, and some of them are aware of the relationships between diet, nutrition and health, but their dietary practices need to be improved for better health. They have a positive attitude towards receiving nutrition information. Effective nutrition education strategies should be identified and launched in China. (Aust J Nutr Diet 1998;55[1 Suppl]:S9-S11).
Hong Kong adult dietary survey, 1995
Sophie S.F. Leung, Jean Woo, Suzanne Ho, T.H. Lam and E.D. Janus
Abstract Dietary habits and nutrient intake were documented in 1010 Hong Kong Chinese subjects (500 men, 510 women), selected by a randomised age (10-year age group) and sex stratified method, as part of a larger study of cardiovascular risk factors. Quantification of energy intake by the food frequency questionnaire showed good agreement with estimated energy expenditure from basal metabolic rate calculations. Dietary practices reflected some knowledge of the advantages of low fat and cholesterol intake, particularly among the older age groups. However, awareness of the importance of increasing fibre intake was not reflected in dietary practices. Increased use of salt and sauces at the table was observed with increasing age, possibly reflecting age-related physiological changes in taste sensation. Overall nutrient intake decreased with age in parallel with the decrease in total energy intake. Populations aged greater than 55 years had lower protein, lower fat and higher carbohydrate intakes per kilocalorie than the younger age groups. The percentage of energy supplied by fat was less than 30% and the percentage of saturated fatty acid less than 10%; both within the range considered optimal for cardiovascular health. However, the mean cholesterol intake was above 300 mg (considered the upper limit of optimal intake) for men and just below for women. Body mass index increased with age. (Aust J Nutr Diet 1998;55[1 Suppl]:S11-S13).
A collaborative study of nutritional knowledge, attitudes and food practices among urban adults in the Asian region: methodology and some preliminary findings
M. Sakamoto, S. Ishii, H. Kashiwazaki, P.C. Chiu, C.M. Chen, N.S. Chang, S.F. Leung, L.B. Rabuco, E.S. Tee, F.G. Winarno, K. Tontisirin, J. Howden and L.G. Saldanha
Abstract Recognising the need for more comprehensive data on food and nutrition in the Asian region, a collaborative study of food and nutrition knowledge, attitudes and practices amongst urban adults was conducted in 12 cities in China, Hong Kong, Indonesia, Japan, Korea, Malaysia, Philippines, Singapore, Taiwan and Thailand. In each city, about 300 subjects, aged 20 to 60 years and in the middle to higher income group, were selected. A common questionnaire was jointly developed by all investigators and was translated into the official language of the respective countries. Weight and height of all subjects were also determined and data on socioeconomic background collected. (Aust J Nutr Diet 1998;55[1 Suppl]:S14-S15).
Special issues relevant to nutrition education in primary versus secondary schools
Georgia S. Guldan
Abstract Changing Asian diets and concomitant undernutrition and recently recognised overnutrition among children drive the development of effective school nutrition education. However, primary and secondary school students, at different levels of physical, cognitive and social development, face different nutrition problems and have different needs. Primary school students need a 'play approach' emphasising experiential appreciation for a variety of foods from different food groups and food as a source of nutrients bringing good health and enjoyment of daily physical activity. Secondary students can manage abstract lessons on nutrition and health with active participation in self-assessment with feedback. Critical thinking by students should also be fostered by focusing on society's influence on diet and lifestyle and food and environment. Efforts for both groups should be systematically developed throughout the school career, integrated into different areas of the curriculum, involve parental and teacher training components and the presentation and availability of food at school, and be supported by wider community interventions. (Aust J Nutr Diet 1998;55[1 Suppl]:S15-S17).
Nutrition education programs in primary schools in Indonesia
Muhilal
Abstract A nutrition education program for primary school children would improve their nutritional status and optimise their intellectual performance and future productivity. Furthermore, children are agents of change towards achieving a balanced diet for their family, especially in deprived areas where the education of parents is still poor. In Indonesia, there are 29 million primary school children, 7.3 million of whom live in deprived areas, and face problems such as underweight (25 to 47%), anaemia (38%), the habit of having no breakfast (40%), and high rates of dropout from school. The Indonesian government has therefore launched a program of food supplementation, deworming, and education on nutrition and worm infestation via posters. This provides an excellent opportunity to incorporate nutrition education. All nutrition education given to school children should be in line with Indonesian nutritional guidelines which contain 13 nutrition messages. (Aust J Nutr Diet 1998;55[1 Suppl]:S18-S19).
Sook-He Kim, Sang Sun Lee and Ock Jin Park
Abstract Nutrition education in school focuses on the establishment of good nutritional health throughout the lifetime. Schools should be considered the most important organisations to carry out the national strategy for nutrition education. Nutrition education in schools is divided into two areas. One is training for nutrition professionals and the other involves general nutrition education to students from kindergarten through to high school. Nutrition education for kindergarten starts with meals as part of real life experiences for the purpose of developing desirable dietary habits. The lower grade elementary school nutrition education is also offered at practical levels, teaching students the basic nutritional concepts and introducing them to appropriate meals through school lunch programs. Upper grade nutrition education covers a wider range of topics. In middle and high school, nutrition education is undertaken as part of total nutritional management. Nutrition education during the school years should have a great impact on each individual's life-long commitment to assume responsibility for health through proper nutritional management, and provide sound nutritional values to effectively evaluate the nutrition information provided through mass media. (Aust J Nutr Diet 1998;55[1 Suppl]:S19-S21).
State-of-the-art nutrition education research in the Philippines--the FNRI experience
Catherine Q. Castañeda, Marilou R. Galang, Alma M. Jose and Julieta B. Dorado
Abstract The ultimate goal of nutrition education is behaviour change. The Food and Nutrition Research Institute of the Department of Science and Technology in the past 50 years of its existence has embarked on nutrition research in many areas of nutrition education. Qualitative success factors for these efforts include the extent of research efforts, replicability, sustainability, impact, participative nature, utility value and timeliness. Recommendations point to the need to conduct more qualitative research emphasising impact, to evaluate cost-effectiveness, to develop innovative interpersonal approaches utilising marketing techniques, to develop and produce simple, highly visual information, education and communication materials, and to tap the private sector for extensive distribution of these materials. (Aust J Nutr Diet 1998;55[1 Suppl]:S21-S23).
Coverage of health and nutrition issues in the consumer media
Verdayne Nunis
(Aust J Nutr Diet 1998;55[1 Suppl]:S24).
Application of new media in nutrition education: a specific example of having a homepage on the Internet
Leh-chii Chwang
Abstract The Internet is a new and dynamic tool for nutrition education. Implementation of an Internet nutrition program requires hardware, computer networks and skills. The development of quality nutrition education materials to meet the needs of Internet viewers is a challenge for nutrition educators. (Aust J Nutr Diet 1998;55[1 Suppl]:S25-S26).