National Nutrition Week is celebrated annually from 9 to 15 October to create awareness among consumers about the importance of healthy eating.
This year’s theme focuses on the consumption of
more vegetables and fruit on a daily basis.
According to the Western Cape Government, the
health of South Africans remains a concern with high levels of non-communicable
diseases such as hypertension, type 2 diabetes and cardiovascular disease. An increase in the intake of ultra-processed
foods in the diet and a decrease in the intake of vegetables, and other more
fibrous nutrient-rich foods, has been linked to the rise of overweight and
obesity.
Benefits
of eating fruit and vegetables daily
·
Eating more vegetables and
fruit every day can help reduce the risk for obesity and can help prevent
diseases such as diabetes, heart disease, high blood pressure and certain types
of cancer.
·
Eat more vegetables and fruit,
i.e. at least three portions of vegetable and two portions of fruit. One
serving of vegetables or fruit = approximately 1 cup raw or ½ cup cooked, or
80g fresh and 30g dried Fresh, frozen, tinned vegetables or fruit ½ cup cooked;
1 cup diced and raw, leafy vegetables; 1 cup raw whole fruit; One medium (fist
size) or two small; Dried fruit 30g or 2-3 pieces
·
Choose vegetable and fruit
snacks as part of a healthy eating plan
·
Vegetable and fruit are
important for the growth, development and health of infants and young chlidren.
·
Growing vegetables and fruit
is possible. It can be affordable and sustainable way to increase dietary
diversity andimprove health outcomes.
Vegetables and fruit are important for the
growth, development and health of infants and young children
Vegetables and fruit are important for the
growth, development and health of infants and young children
‘’Introducing the right foods at the right time
is important to maintain children’s health and growth. In many cases,
complementary feeding practices are suboptimal as it relates to dietary
diversity and the inclusion of fruit and vegetables in the diet. Intake of dark
green and orange vegetables, are of particular concern for preventing vitamin A
deficiency,’’ said Nadia Ferreira, WCGoH Garden Routes Communications Officer
·
Infants should be given only
breastmilk for the first six months of life. Breastmilk contains all the
energy, vitamins and other nutrients and water in the correct amounts that the
baby needs. They should not be given any other food or fluids, not even water,
except for medicine prescribed by a doctor or nurse.
·
From the age of six months,
appropriate and culturally acceptable complementary foods should be introduced,
and breastfeeding continued until the child is at least two years old.
·
From six to 12 months, give
your baby dark-green leafy vegetables and orange-coloured vegetables and fruit
every day. They can eat food from family
meals, as long as the texture is appropriate for the child’s age*. There’s no
need to buy special “baby foods” or expensive cereals. Eggs, meat and beans are
important iron sources for your baby.
A
child’s Road-to-Health Book /Side-by-Side caregiver Message Book: How to Raise
a Healthy and Happy Child, gives some ideas on types of foods, quantities and
textures for children from six months to five years.
·
Homemade foods for infants and
young children can be healthier and more affordable than store-bought options.
It can also be easy to prepare. Foods for family meals are suitable to use for
infants and young children.
Do you want to help build your child’s brain
and body? Avoid giving tea, coffee and sugary drinks and high-sugar, high-fat
salty snacks to your child from a young age.
*Consult your Road-to-Health Booklet if you’re
not sure what foods or textures to offer.
Did you know a child’s Road-to-Health booklet gives plenty of ideas on
types of foods, quantities and textures for children from six months to five
years?
‘’Introducing the right foods at the right time
is important to maintain children’s health and growth. In many cases,
complementary feeding practices are suboptimal as it relates to dietary
diversity and the inclusion of fruit and vegetables in the diet. Intake of dark
green and orange vegetables, are of particular concern for preventing vitamin A
deficiency,’’ added Ferreira.
PICTURE: SUPPLIEDDone By: Mitchum George // Info: Western Cape
Government of Health
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