Food-Based Dietary Guidelines for Grenada
Total Page：16
File Type：pdf, Size：1020Kb
Table of Contents VII. GLOSSARY Marinade - mixture of oil wine and /or vinegar, spices and herbs in which meat or fish can be put i Institutions From the Multi-sectoral Group before cooking ii Person’s Names iii Acknowledgements Marinate—flavour by soaking in a marinade I. Introduction Sauté — to cook slightly in a small amount of fat or liquid II. The Body’s need For Food and Nutrients a. Macronutrients Drizzle — sprinkle or drop lightly b. Micronutrients Accompaniment — serve with a main course dish e.g 111. Messages From the Food-Based Dietary meat or fish Guidelines Chronic Disease— a disease that takes a long time to IV. Self-Assessment develop, it’s not contagious, cannot be cured but can be controlled. V. Portion Sizes Nutrients - chemical substances obtained from food VI. Healthy Recipes and used in the body to provide energy, support growth and maintenance VII. Glossary Micro-nutrients — nutrients needed by the body in small amounts Macro-nutrients – needed by the body in large quantities 22 i SELECTED DIETS Institutions/Ministries/ DIETS Organizations On The 1600 Kcal 2200 2800 Multisectoral Group Kcal Kcal Foods # of Portions of Food Per Day The following were represented on the multi -sectoral group Staples 7 12 13 Ministry of Agriculture Legumes/Nuts 1 1 2 Ministry of Health Vegetables 2 5 4 Ministry of Education Fruits 5 6 11 Ministry of Sports Ministry of Foreign Affairs Foods from Animals 4 5 7 Ministry of Social Development Milk 4 2 4 Department of Youth Affairs Agency for Rural Transformation Sugar 5 6 8 Grenada Employers’ Association Fats 3 3 6 Conference of Churches Grenada Chamber of Industry & Commerce Although you may not be aware of your specific Grenada Bureau of Standards energy needs, the above diets can be used as a guide. I National Development Foundation f your activity level is low then the 1600 Kcal could be Caribbean Agro Industries (Flour) used, while the 2800 Kcal can be used if you are very Restaurants active. The portions of food allocated for each of the St. George’s University—Public Health three diets (1600 Kcal, 2200 Kcal and 2800 Kcal) vary Solid Waste Management Authority e.g. Portions for fruit per day for the those diets are 5, Inter-American Institute for Cooperation in Agriculture 6 and 11 respectively. The Media Marketing & National Importing Board 21 Grenada Food and Nutrition Council ii MEMBERS OF THE TASK FORCE One of the working group Ray Roberts — Grenada Media Workers’ sessions of the Food-Based Association Roderick St.Clair — Marketing & National Dietary Guidelines Importing Board Pauline Finlay - Ministry of Education Rachael Mathurine Dr. Christine LaGrenade — Ministry of Health LaVerne Mapp — Ministry of Agriculture Tonia Frame — St. George’s University Dawne Cyrus — Ministry of Social Develop ment Lena Downes — Grenada Bureau of Standards Nola Bartholemew — Ministry of Sports Shorna James - Department of Youth ORGANIZING COMMITTEE Betty Finlay — Project Leader Lydia Browne — Asst. Project leader Barbara Simpson — Secretary Nicole Best — Communications LaVerne Mapp — Contact person from Ministry of Agriculture 20 iii PUMPKIN CHILI ACKNOWLEDGEMENTS Ingredients 2 -3 cups diced pumpkin (cooked, solid) 1 onion chopped The Ministry of Agriculture thanks the following for 1 clove garlic minced their contribution to the successful development of the ½ - 1 cup diced sweet pepper Food-Based Dietary Guidelines for Grenada. 2 Tbsp vegetable oil 1 lb minced meat or poultry or soy mince FAO - Food & Agriculture Organization 4 cups diced ripe tomatoes 2 cups tomato ketchup 2 cups cooked red beans CFNI— Caribbean Food & Nutrition Institute 1 cup whole corn kernels ½ cup diced seasoning peppers INCAP—Institute for Nutrition in Central America and 1 Tbsp mild chili powder Panama 1 tsp ground cumin Salt and pepper to taste Ministers and Permanent Secretaries of the Ministries of Health, Education and Social Development The Media METHOD The Multisectoral Committee Sauté onion garlic and sweet pepper in oil until tender. Add ground meat or soy mince and cook, stirring, until browned. The Task Force Drain. Add tomatoes, tomato sauce, pumpkin, beans, corn, sea- soning pepper, chili powder, cumin, salt and pepper. Cover and The Organizing Committee simmer to desired consistency, about 20 minutes. Stir often. Adjust seasoning and serve. 19 CUCUMBER DRINK 1. Introduction Ingredients 2 medium – large cucumbers The Food-Based Dietary Guidelines for Grenada were de- 1 tsp grated ginger veloped for several reasons: 3 cups water 2 tsp lime juice Sugar for sweetening 1. To promote healthy food choices 2. To reduce the incidence of obesity and chronic dis- Method eases Wash and grate cucumbers or chop coarsely and blend. Add 3. To promote increased physical activity grated ginger and water. Strain. Add lime juice. Sugar to taste. 4. To enrich the quality of life of Grenadians Serve chilled or over crushed ice PUMPKIN PUNCH Ingredients 2 cups cooked mashed pumpkin sugar for sweetening 2 – 4 cups Seville orange or orange juice In an effort to determine what the guidelines for Grenada Method should be, a diagnosis document was prepared which con- tained data on morbidity, mortality, food production, Combine all ingredients and mix well. Serve over crushed ice. food consumption and nutrition status. A multi-sectoral committee met with a facilitator from CFNI, and using the CARROT ORANGE DRINK document, was able to identify possible reasons for the Ingredients identified problems. Technical guidelines were listed and from them key messages were developed. This phase of 2 large carrots grated the project was facilitated by INCAP and CFNI. The 2 cups orange juice 2-3 cups water messages were field tested to ensure accurate understand- Sugar for sweetening ing before finalizing the guidelines. The guidelines were developed for the general population METHOD from two (2) years old and upwards and can be used by healthcare providers, policy makers, nutritionists, commu- Blend all ingredients together and strain Serve over crushed ice nity leaders, educators and the public at large. 1 18 BANANA BREAD (with no added sugar) II. The Body’s Need For Food and Nutrients Ingredients The elements that make up food are the same elements that make up the 3 medium bananas (mashed) body. Food therefore is used to build, maintain and repair the body as 8 oz flour well as provide energy . No matter the age—young or old—you need 3 tsp baking powder food which contains nutrients to supply the body’s needs. 2 oz margarine 1 egg Nutrients can be divided into 2 groups; grated rind of 1 lime ¼ cup milk or water 1. Macronutrients Method Carbohydrate: Sieve dry ingredients together. Rub in fat; add lime rind, Provides the body with energy to do work mashed banana and egg. Is the main source of energy for the brain Mix thoroughly. Add liquid if necessary to give a sticky consis- Protein tency Provides the building blocks for growth and maintenance of body Put into a greased floured loaf pan and bake in a moderate oven tissues for 40 – 45 minutes. Fat: - Is a concentrated source of energy MINERALS - Is part of cell structure There are 2 types: - Protects internal organs from mechanical shock e.g. the kidneys 1. Major minerals - e.g Potassium.- needed in large quantities 2. Micronutrients - helps in the control of high blood pressure Vitamins which is common in Grenada There are two types: 1. Water-soluble vitamins (Vitamins B and C) 2. Micro-minerals or Trace Elements - Must be consumed every day from a variety of grains, fruits - e.g Iron and vegetables - When taken with vitamin C, can help to prevent iron- deficiency anemia (a nutritional deficiency common 2. Fat-soluble (A,D,E,K) in young children). - could be consumed every other day. 17 (Cont’d on Page 17) 2 PUMPKIN BANANA BREAD Ingredients III. Food-Based Dietary Guidelines 2 cups cooked mashed pumpkin For Grenada (FBDGs) 1 cup mashed ripe banana 3½ cups flour ½ cup oil 3 eggs 2½ tsp baking powder 1. Eat a variety of foods as shown in the 2½ tsp baking soda 2 cups brown sugar Diagram 1 cup chopped nuts 1 tsp ground cinnamon 2 tap grated nutmeg 2. Eat larger amounts of fruits and vegeta- 1 tsp salt bles . ½ tsp ground bay leaf METHOD 3. Eat less fatty, oily, greasy and barbequed Mix dry ingredients together in a mixing bowl Add liquid ingredients and half of the nuts. Mix well. foods. Pour into greased loaf pans and sprinkle the remaining chopped nuts on top. Bake at 375°F for about 1—1½ hours. 4. Use less salt, salty foods, salty seasonings STIR FRY VEGETABLES and salty snacks. Ingredients 1 lb patchoi 1 lb christophene 5. Choose to have less sweet foods and 2 large carrots sliced drinks. ½ lb beans 1 Tbsp vegetable oil or stock 1½ tbsp soy sauce ¼ tsp mace 6. Drink more water. It’s the healthier choice 2 slices fresh ginger 1 clove garlic crushed 1 medium onion chopped 7. Drink little or no alcohol. Salt and pepper to taste METHOD 8. Be more physically active. Get moving! Wash vegetables and cut into one inch strips or chunks Heat oil in a frying pan or wok. Sauté ginger and garlic for 30 seconds then remove. Add carrot and christophene, cook for 1 – 2 minutes. 3 Add other vegetables and cook till vegetables are tender but crisp NB: vegetables may be blanched to reduce cooking time 16 POACHED FISH MESSAGES FROM FBDGs Ingredients 1. Eat a variety of foods 2 fish teaks (seasoned) 1 /4 tsp black pepper 1 small onion (sliced) - Select foods from each group on the 1 tsp lemon juice graphic. 1 /4 tsp lemon rind - Vary your choices within each group from Method day to day 1 1.