FBDGs of Specific Population Groups – Pregnant & Lactating Women, Eld lderly & Vegetarians Gui Shir Ley 1 and Mohd Ismail Noor 2 1 Nutrition Division, Ministry of Health Malaysia 2 School of Hospitality, Tourism and Culinary Arts, Taylor’s University
Food Based Dietary ry Guidelines (F (FBDG) Intended to establish a basis for public food and nutrition, health and agricultural policies and nutrition education programmes to foster healthy eating habits and lifestyles. To provide standard guide and advice on food, food groups and dietary patterns to promote overall health and prevent chronic diseases. They involve a substantial amount of research translation, and their implementation has important health consequences.
The importance of f FBDG Dietary guidelines apply to all healthy individuals . Many countries have also developed guidelines for population groups with special nutritional needs, such as pregnant and lactating women and the elderly. In addition, some countries also develop dietary recommendations expressed in scientific terms for nutritionists and health care professionals, with quantitative recommendations of nutrients and food components.
The importance of f FBDG (c (cont: ) Dietary guidelines are a tool for nutrition education and behaviour change. They are meant to provide a basis for national food, nutrition, health and agricultural policies, as well as for the food industry. Also part of strategy to improve food security, food safety and reduce the risk of prevailing chronic disease.
Development and Process Dietary guidelines are developed by interdisciplinary teams of experts, comprising representatives of agriculture, health, education, nutrition and food science, consumers, non-governmental organizations, the food industry, communications and anthropology. Many sources of information are reviewed in this process, such as scientific evidence of the relationship between diet, nutrition and health; and data on food production, food consumption, food composition, cost and accessibility. Once the draft guidelines (key messages, key recommendations and how to achieve) have been prepared, they will be pilot-tested with consumer groups to ensure they are practical and comprehensible and the messages are well-suited to the local community.
Technical Working Group (T (TWG) on Nutritional Guidelines Under the purview of National Coordinating Committee of Food and Nutrition (NCCFN). A total of 5 TWGs to facilitate the implementation of National Plan for Nutrition of Malaysia (NPANM). TWG Nutritional Guidelines is one of the 5 established TWGs with the Nutrition Division acting as the Secretariat.
TWG Nutritional Guid idelines (Main Committee) : Prof. Emeritus Dr. Mohd Ismail Noor (Taylor’s University) Chairperson Secretary : Gui Shir Ley (Nutrition Division, MOH) Members: 1. Puan Zaiton Hj Daud (Nutrition Division, MOH) 10.Dr. Tee E Siong (NSM) 2. Dr. Faridah Abu Bakar (Family Health Division, MOH) 11.Dr Zaitun Yassin (NSM) 3. Puan Ruffina Dalis ( Health Education Division, MOH) 12.Prof Dr Winnie Chee Siew Swee (IMU) 4. Dr. A’aishah bt Senin (Communicable Diseases Division, MOH) 13.Dr Tan Sue Yee (IMU) 5. Dr. Siti Nurbaya Shahrir (Non – Communicable Unit, MOH) 14.Dr Chan Yoke Mun (UPM) 6. Pn Jamilah bt Ahmad (Melaka State Health Department, MOH) 15.Dr Yasmin Ooi Beng Houi (UMS) 7. Pn Norhidayah Othman (FSQD, MOH) 16.Dr Mahenderan Appukutty (UiTM) 8. Prof Dr. Poh Bee Koon (UKM) 9. Assos Prof Dr Hamid Jan Jan Mohamed (USM)
FBDG in Malaysia The TWG on Nutritional Guidelines published the first Malaysian Dietary Guidelines in 1999. 10 years later the 2 nd version of the Malaysian Dietary Guidelines was published in 2010.
FBDG in Malaysia (f (for specific age-groups) In view of the need to address diet-related health issues in various age groups, MDG Children and Adolescents was published in 2013.
FBDGs in Malaysia (f (for specific population groups) The TWG on Nutritional Guidelines is currently working on developing 3 dietary guidelines (DGs) for special population groups, namely, DG for Pregnant and Lactating Women DG for the Elderly DG for Vegetarians Each set of dietary guidelines contains unique features to address the dietary needs of these population groups.
Malaysian Dietary ry Guidelines for Elderly DRAFT
DG Committee for Elderly Chairperson : Dr. Zaitun Yassin (Nutrition Society of Malaysia) Secretary : Gui Shir Ley (Nutrition Division, MOH) 15. Dr. Siti Nur’ Asyura Adznam (UPM) 1.Pn. Zaiton Hj. Daud (Nutrition Division, MOH) 2.Cik Teh Wai Siew (Nutrition Division, MOH) 16. En. Hairul Hapizi Samaon (HKL, MOH) 3.Pn. Norlaily Md Nasir (Health Education Division,MOH) 17. Dr. Chan Yoke Mun (UPM) 4.Dr. Mohmad Salleh (Family Health Division, MOH) 18. Prof. Dr. Suzana Sahar (UKM) 5.Pn. Roziatun Abdul Wahab (Food Safety Division, MOH) 19. Dr. Yasmin Ooi (UMS) 6.Pn. Nurul Huda Abdul Aziz (Food Safety Division, MOH) 20. Dr. Arimi Fitri Mat Ludin (UKM) 7.En. Mohd Nurul Haryadie Mazuki (Food Safety Division, MOH) 21. Dr. Tanti Irawati Rosli (UKM) 8.Pn. Hariana Haris (Pharmacy Division, MOH) 22. Dr. Sakinah Harith (UMS) 9.Pn. Siti Rohana Din (Penang State, MOH) 23. Assos Prof Dr. Hamid Jan Jan Mohamed 10.Pn. Rohida Salleh Hudin (Kedah State, MOH) (USM) 11.Dr. Lee Fatt Soon (HKL, MOH) 24. Dr. Megan Chong (IMU) 12.Dr. Yau Weng Keong (HKL, MOH) 13.En. Mohd Adha Nawawi (Physiotherapist Unit, MOH) 14.Pn. Faridah Omar (Physiotherapist unit, MOH)
In Introduction Chronological age of elderly population in Malaysia is 60 years and above. Elderly population in Malaysia is steadily rising from 5.7% in 1990 to 8.35% in 2013. By the year of 2040, it is expected to be 16.3% of total population (Ministry of Women, Family and Community Development, 2012). In the 2012 report, elderly population was 8.2% approximately 2.4 million of 29.3 million. The average life expectancy for males and females is 72.3 and 77.2 years, respectively (Ruhaini, 2013).
In Introduction (c (cont:) :) Aging may coincide with a declining gustatory function that can affect dietary intake and ultimately have negative health consequences. Kaiser et. al 2010 noted there are nine (9) major changes occur in ageing population; body weight, body composition of bone, muscle and fat, immuno compromised, gastrointestinal disturbances, tooth loss, sensory loss, psychological stress, economy and social changes. The changes occurred may influence nutritional status by limiting foods intake and subsequently placed geriatrics in high risk to develop malnutrition (Volkert et al., 2006). Sakinah et al. (2012) and Hanisah et al. ( 2012) reported that our local ageing population is susceptible to develop malnutrition influenced by factors such as – impaired dietary intake, physiological changes and economy status.
Key Messages and Recommendations KM1: Eat a variety of foods within your recommended intake KM2: Maintain a healthy body weight for optimal health KM3: Prepare, request or purchase foods and beverages with low fat , salt and sugar KM4: Drink plenty of water daily KM5: Be physically active for optimal health KM6: Practice food safety when purchasing, preparing, cooking and storing food
Key area of Focus Highlights on the role of family and community members. Ideas on how to involve the elderly during purchasing and preparation of food. The importance to keep a healthy dentition. Use of supplements and drug-dietary supplements interactions. Contraindications on the use of selected herbal supplements.
Malaysian Dietary ry Guidelines for Pregnant and Lactating Women DRAFT
DG Committee for Pregnancy and Lactation Chairperson : Puan Jamilah Ahmad (Melaka State Health Dept, MOH) Secretary : Gui Shir Ley (Nutrition Division, MOH) 16. Pn Haironi Ismail (Physiotherapist HPJ, MOH) 1.Dr. Wan Hamilton Wan Hassan (Hosp Serdang, MOH) 17. Pn Siti Mariam Ali (PLK, MOH) 2.Dr Noor Haliza Yussoff (HKL, MOH) 18. Ms Shahsikala Sivapathy (UCSI) 3.Dr Hjh Faridah Abu Bakar (Family Health Division, MOH) 19. Dr Tan Sue Yee (IMU) 4.Prof Dr Norimah A. Karim (UKM) 20. Pn. Norlaily Md Nasir (Health Education Division, MOH) 5.Dr Maria Safura Mohamad (T&CM, MOH) 21. Pn. Wong Hui Juan (Selangor State Health Dept, MOH) 6.Dr Jaspal Kaur (T&CM, MOH) 22. En Suhaidi Sudin (NS State Health Dept, MOH) 7.Dr Siti Nur Baya Sharir (NCD, MOH) 23. Pn Norsyamlina Che Abd Rahim (Selangor State Health 8.Dr. Zul Azuin Zulkifli (Family Health Division, MOH) Dept, MOH) 9.Pn. Norzitah Abu Khair (FSQD,MOH) 10.Pn Munira Zakaria (FSQD, MOH) 11.Prof. Madya Datin Dr. Safiah Md Yusof (UiTM) 12.Pn Seri Wirdaningsih Ahmad Wasil (Nutrition Division, MOH) 13.Pn Nur Shafawati Mohd Ghazali (Nutrition Division, MOH) 14.Pn Wirdah Mohamed (NS State Health Dept, MOH) 15.Pn Noor Aini Karimon (Family Health Division, MOH)
In Introduction General healthy eating guidelines, micronutrient sufficiency and macronutrient quantity and quality are important nutrition considerations pre pregnancy, during pregnancy and lactation. Maternal obesity increases the risk of a number of pregnancy complications, including preeclampsia, gestational diabetes mellitus (GDM), and caesarean delivery (Lynch et al, 2008). Excessive weight gain during pregnancy and postpartum retention of pregnancy weight gain are significant risk factors for later obesity in women (Rooney et al, 2002).
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