Health and Food

Posts Tagged ‘Health Food’

Restart breastfeeding is also possible when milk production has been interrupted. Moreover, induced lactation is possible even adoptive mothers. It is difficult and requires effort, but if the breast is stimulated properly, the success rate is high.

The ability to produce milk is determined by the proper stimulation of the breast. The more frequent stimulation, produce more milk the mother will get. In general, the best approach is to stimulate the breast every three hours, naturally or artificially.

The cast is what will cause an increase in milk production. In the suction (the child or artificial), breast of any woman will cause a rise of prolactin (the hormone that stimulates milk production) and oxytocin (the hormone that stimulates milk ejection).

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The nutrition education is an integral part of health education carried out jointly by families and school.

The meal is a special time of learning from an early age. The menus of balanced school meals should help students develop good eating habits.

In addition, nutrition education occurs in classrooms, from kindergarten and elementary school when children first learn their eating habits. Teachers play a key role to teach students the rules for good eating habits and make them aware of the effects of diet on health.

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In everyday life somehow gets so that children begin to love and prefer the so-called junk food or crisps, sticks, waffles, instead of healthy food – fruit, milk. Where lies the reason for this will be difficult to track – perhaps somewhat of parents in employment and lack of time and desire to impose healthy eating habits, perhaps in advertising in the media, especially television, which constantly poured our children , perhaps in the fact that in school stores are sold not to say these good foods.

However, in the name of the good of our children is unrealistic to think and they try to serve healthier foods in an attractive manner so as to win them for the noble cause. How?

So what are the ways to establish healthy eating habits to our children?

* Try to eat whole family together at least a morning breakfast and evening dinner, and on the weekends – and at lunch;
* Select and serving good food – worse, if your family’s menu consists of 2-3 meals that are easy to prepare, but diversity is an important key to healthy eating – diversifying the menu, look for new recipes, alternately eating, soup salads;
* Be a model for your children as you eat very healthy, and while eating it and comment on them;
* Avoid quarrels on the table, try to create a positive atmosphere and good nutrition during use and the time for sharing and small family discussions;
* Engage the children in the process of choosing and cooking, send them to the market to buy fruit or vegetables and so they have a good attitude towards healthy food.

Healthy diet generally means the body’s supply appropriate quantities of nutrients – including vitamins, minerals and fiber. Unhealthy food does have those containing much fat and sugars.
Healthy foods are rich in vitamins and minerals and contribute to the growth of the organism – that’s why kids should eat more healthy foods.

Food can be divided into three groups
Food division is based on how healthy they are. The aim is to use this classification in order to more easily determine which of the foods they consume in large quantities, and which less.

Group 1: Consume a lot of this food group

Fruit and vegetables
Bread
Cereals and grains (like rice and pasta – spaghetti, etc..)
Pea and legumes.

These foods contain vitamins, minerals and fiber (fiber). Should be considered a diver and food from this group, but not of one kind only, such as fruit, but from all the species in order to ensure the body’s enormous diversity and richness of vitamins and minerals sadarzhayuo in Group 1 .
Plant foods contain many useful and healthy nutrients (small particles) that prevent the occurrence of many diseases. It is very important to eat a variety of plant foods.

Group 2: Consume these foods sometimes, but not too often
These foods are also good for the body and health, but should be eaten in smaller quantities than in Group 1 Food:

Dairy products like milk, yoghurt, cheese,
Chicken (without skin)
Fish
Nuts.

Group 3: Consume these foods rarely
These include foods rich in fat and sugars but not vitamins, minerals and fiber – so you need to restrict their consumption. Most people can afford to eating two a day of “banned” food without having problems, but in any case should not be abusing them and to eat only one meal! These foods include:

Biscuits (2 small)
Chocolate desserts (1 bar)
Chips (30 grams)
Ice cream (2 balls)
Lollipops, toffees (30 grams)
Cakes and pastries (1 per chunk).

Food Pyramid
The three food groups are known as “food pyramid”.

- At the bottom of the pyramid is larger and contains “useful” and healthy foods to be lunch most.
- The middle part of the pyramid contains foods that can be eaten occasionally, but not too often.
- At the top of the pyramid is the smallest and contains foods that are least likely to be eaten.

Where to get help?

- Your parents
- Your teachers.

Do not forget:

1. Healthy foods contain vitamins, minerals and fiber.
2. Many foods contain unhealthy fats and sugars.
3. Try to consume a variety of healthy food.
4. You can snack chocolate sweets, cake and chips but less and not only that.

Food is the basic human needs required at any time and requires good management and proper in order to benefit the body. According to WHO, which referred to food is: “Food include all substances, whether in a natural state or in a manufactured or preparedform, sandwiches are part of human diet.” Limitation of food shall not include water, medicines and the substances necessary for medicinal purposes.

Food consumed should meet the criteria that the food is decent to eat and does not cause disease, including:

1. Being in the desired degree of maturity

2. Free from contamination at every stage of production and subsequent handling.

3. Independent of changes in physical, chemical, unwanted, as a result of the influence of enzymes, microbial activities, rodents, insects, parasites and damage due to pressure, cooking and drying.

4. Free from microorganisms and parasites that cause disease is delivered by the food (food borne illness).

Hygiene and Sanitation

Understanding of hygiene and health efforts by MOH is a way to maintain and protect the cleanliness of the individual subjects. For example washing your hands to protect the cleanliness of hands, washing dishes to protect the cleanliness of the plate, discard the damaged parts of the food to protect the overall integrity of the food.

Food sanitation is one that emphasizes prevention efforts and activities necessary measures to free food and drinks from all the dangers that can disturb or health cooking, ranging from before the food is produced, during processing, storage, transportation, until at a time when food and drinks are ready for dikonsumsikan to the public or consumers. Food sanitation aims to ensure the safety and purity of food, preventing consumers from disease, prevent the sale of food which would adversely affect the buyer. reduce the damage / wastage of food. In there are six food management principles to be in the note are:

Food situation

All food jeis need attention physically and freshness is guaranteed, especially of food materials which easily rot or damage such as meat, fish, milk, eggs, canned food, fruit, etc.. Molar good food is sometimes not easy to find, because the food travel network begirtu jarngan panjangdan through such a vast trade. One effort to get food that is baika dalah avoid using ingredients that come from sources not clear (wild) because it is less reliable in quality.

Food storage mode

Not all food that is available directly consumed by the public. Food that is not immediately processed, especially for the catering and food provision storage to a good hospital, given the nature of the ingredients that vary and can rot, so the quality can be maintained. How to qualify hgiene storage of food sanitation is as follows:

- Storage should be a special place (warehouse) is clean and meets the requirements

- Goods that are carefully structured so easily taken, not given the chance of insects or rats to nesting, protected from flies / rats, and for products that easily rot or damage to stored at a cool temperature. (More details, click here)

Processing

In the process / method of food processing there are three things that need attention are:

1. Place the food processing

Place food processing is a place where food is processed, the processing is often called a kitchen. The kitchen has an important role in food processing, because it was cleaning the kitchen and its surroundings must always be maintained and cared for. A good kitchen must meet sanitation requirements.

2. Power food processing / food handlers

Food handlers according to the Ministry of Health (2006) is a person who is directly associated with food and equipment from a preliminary stage, cleaning, transportation to the presentation processing. In food processing, the role of food handlers is very big role. These food handlers have the opportunity to transmit disease. Many infections are spread by food handlers, such as Staphylococcus aureus is transmitted through nose and throat, the bacteria Clostridium perfringens, Streptococcus, Salmonella can be transmitted through the skin. Therefore, food handlers must always be in a healthy and skilled keadan.

3. Food processing

A good way of processing is not incurred damages as a result of food processing methods that are wrong and attended a rules or principles of good hygiene and sanitation or called GMP (good manufacturing practice).

Transportation mode that has been cooked food

Transporting food from place to place of processing or storage presentation to its attention in order to prevent contamination from insects, dust and bacteria. Vehicle used must be intact, strong and does not rust or leak. Transportation for a long time must be set shunya in hot conditions remains dingi 60 C or 4 C. (More details, click here)

How to cook food storage

Storage of cooked food can be classified into two, namely food storage at normal temperature and storage at cold temperatures. Foods that are easy to rot should be stored at cold temperature is <40C. For foods served more than six hours, stored in a temperature of -5 s / d-10c. (More details, click here)

How to cook the food presentation

When preparing foods that need to be considered is that food is protected from contamination, equipment used in good condition and clean, staff are polite and always present the need to maintain health and cleanliness of clothes