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PendekatanPendekatan KonsumsiKonsumsi GiziGizi

DalamDalam MemenuhiMemenuhi KebutuhanKebutuhan

PanganPangan

Irwandi JaswirIrwandi JaswirNational Food Research Institute, TsukubaNational Food Research Institute, Tsukuba

IASAIASA--Tokyo, 29 Tokyo, 29 DesemberDesember 20072007

Human Development Index (HDI) Human Development Index (HDI) ––

UNDPUNDP

�� HDI HDI atauatau IPM Indonesia: 112 (2003), 111 IPM Indonesia: 112 (2003), 111

(2004), (2004), 107107 (2005) (2005) daridari 177 177 negaranegara

�� BeberapaBeberapa negaranegara; ; IslandiaIslandia (1), (1), JepangJepang (8), (8),

SingapuraSingapura (25), Malaysia (63), Vietnam (105), (25), Malaysia (63), Vietnam (105),

Sierra Leone (177)Sierra Leone (177)

�� 11--70, 70, tergolongtergolong high human developmenthigh human development;;

7171--155 (155 (medium human developmentmedium human development); );

>155 (>155 (low human developmentlow human development))

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174. Malawi 174. Malawi

(667)(667)172. Niger (22.7) 172. Niger (22.7) 139. Burkina Faso 139. Burkina Faso

(23.6) (23.6) 177. Zambia 177. Zambia

(40.5)(40.5)177. Sierra Leone 177. Sierra Leone

(0.336)(0.336)

115. Syrian Arab 115. Syrian Arab

Republic (3,808) Republic (3,808) 112. Azerbaijan 112. Azerbaijan

(67.1) (67.1) 58. Myanmar 58. Myanmar

(89.9)(89.9)102. Thailand 102. Thailand

(69.6) (69.6) 109. 109.

Turkmenistan Turkmenistan

(0.713) (0.713)

114. 114.

Turkmenistan Turkmenistan

(3,838) (3,838)

111. Guatemala 111. Guatemala

(67.3) (67.3) 57. Viet Nam 57. Viet Nam

(90.3) (90.3) 101. Suriname 101. Suriname

(69.6) (69.6) 108. Syrian Arab 108. Syrian Arab

Republic (0.724) Republic (0.724)

113. Indonesia 113. Indonesia

(3,843) (3,843) 110. Indonesia 110. Indonesia

(68.2) (68.2) 56. Indonesia 56. Indonesia

(90.4)(90.4)100. Indonesia 100. Indonesia

(69.7) (69.7) 107. Indonesia 107. Indonesia

(0.728) (0.728)

112. Jamaica 112. Jamaica

(4,291) (4,291) 109. Albania (68.6) 109. Albania (68.6) 55. Sri Lanka 55. Sri Lanka

(90.7) (90.7) 99. Guatemala 99. Guatemala

(69.7) (69.7) 106. Occupied 106. Occupied

Palestinian Palestinian

Territories (0.731) Territories (0.731)

111. Egypt 111. Egypt

(4,337) (4,337) 108. Turkey (68.7) 108. Turkey (68.7) 54. China (90.9) 54. China (90.9) 98. Saint Kitts and 98. Saint Kitts and

Nevis (70.0) Nevis (70.0) 105. Viet Nam 105. Viet Nam

(0.733) (0.733)

1. Luxembourg 1. Luxembourg

(60,228) (60,228) 1. Australia (113.0) 1. Australia (113.0) 1. Georgia (100.0) 1. Georgia (100.0) 1. Japan (82.3) 1. Japan (82.3) 1. Iceland (0.968) 1. Iceland (0.968)

GDP per capitaGDP per capita

(PPP US$) (PPP US$) Combined primary, Combined primary,

secondary and secondary and

tertiary gross tertiary gross

enrolment ratio enrolment ratio

(%) (%)

Adult literacy rate Adult literacy rate

(% ages 15 and (% ages 15 and

older) older)

Life expectancy at Life expectancy at

birth birth

(years) (years)

HDI value HDI value

BeberapaBeberapa KaitanKaitan IPM IPM dengandengan

Status Status GiziGizi didi Indonesia, 2005Indonesia, 2005

�� AngkaAngka kematiankematian bayibayi: 28 per : 28 per seribuseribu kelahirankelahiran

�� AngkaAngka kematiankematian balitabalita: 36 per : 36 per seribuseribu kelahirankelahiran

�� RasioRasio kematiankematian ibuibu: 310 per 10 : 310 per 10 riburibu kelahirankelahiran

hiduphidup

TingginyaTingginya angka2 angka2 diatasdiatas berkaitanberkaitan dengandengan gizigizi burukburuk

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MasalahMasalah GiziGizi dandan EkonomiEkonomi

�� GiziGizi BurukBuruk: KKP, GAKI, Anemia.: KKP, GAKI, Anemia.

(Indonesia: (Indonesia: --186.1 186.1 trilyuntrilyun atauatau + 55.8 + 55.8 trilyuntrilyun

rupiahrupiah padapada 2010)2010)

�� ““New world syndromeNew world syndrome””

(AS: (AS: biayabiaya obesitasobesitas, 23.3 , 23.3 milyarmilyar dolar/tahundolar/tahun))

PanganPangan, , GiziGizi dandan KesehatanKesehatan

““Don`tDon`t dig your grave with a fork and knifedig your grave with a fork and knife””(Old English Proverb)(Old English Proverb)

�� Remember, 65% of all diseases are preventable through sound Remember, 65% of all diseases are preventable through sound nutrition.nutrition.

�� According to the World Health Organization, no one dies from According to the World Health Organization, no one dies from old age anymore.old age anymore. All deaths are attributed to disease.All deaths are attributed to disease. But, don't But, don't make the mistake of thinking disease is reserved for "old make the mistake of thinking disease is reserved for "old people".people". Disease has no prejudice.Disease has no prejudice.

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Excess Excess vsvs DeficiencyDeficiency

10 Top Killer Diseases10 Top Killer Diseases……

DiDi AS (AS (ThTh 2004)2004)

�� Hearth diseases: 654,092Hearth diseases: 654,092

�� Cancer: 550,270Cancer: 550,270

�� Stroke (Stroke (cerebrovascularcerebrovascular diseases): diseases): 150,147150,147

�� Chronic lower respiratory diseases:Chronic lower respiratory diseases:123,884123,884

�� Accidents (unintentional injuries): Accidents (unintentional injuries): 108,694108,694

�� Diabetes: 72,815Diabetes: 72,815

�� Alzheimer's disease: 65,829Alzheimer's disease: 65,829

�� Influenza/Pneumonia: 61,472Influenza/Pneumonia: 61,472

�� Nephritis, Nephritis, nephroticnephrotic syndrome, and syndrome, and nephrosisnephrosis: 42,762: 42,762

�� Septicemia: 33,464Septicemia: 33,464

Di Indonesia:

1. Peny. Infeksi

2. Jantung koroner

3. Stroke

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KonsekuensiKonsekuensi GiziGizi LebihLebih

�� ObesitasObesitas: : OrangOrang yang yang beratberat badannyabadannya 40% 40% lebihlebih beratberatdaridari ratarata--rata rata populasipopulasi mempunyaimempunyai resikoresiko kematiankematian 2X 2X lebihlebih besarbesar..

�� IniIni berkaitanberkaitan dengandengan penyakitpenyakit diabetes, diabetes, jantungjantung, , kandungkandung kemihkemih, , kankerkanker gastrointestinal gastrointestinal sertaserta kankerkankeryang yang sensiitifsensiitif thdthd perubahanperubahan hormonhormon

�� ResikoResiko lain: back pain, arthritis, lain: back pain, arthritis, infertilitasinfertilitas sertasertapsychososialpsychososial yang yang menurunmenurun

�� ObsitasObsitas padapada anakanak--anakanak: : gangguangangguan metablismemetablisme glukosaglukosa, , resistensiresistensi insulin, insulin, hipertensihipertensi, , obstruksiobstruksi pernafasanpernafasan waktuwaktutidurtidur dlldll..

KonsepKonsep DasarDasar

4 4 SehatSehat 5 5 SempurnaSempurna

((TahunTahun 1950)1950)

�� NasiNasi

�� LaukLauk--paukpauk

�� SayurSayur--MayurMayur

�� BuahBuah--buahanbuahan

�� SusuSusu

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KilasKilas BalikBalik

�� KarbohidratKarbohidrat: : fungsifungsi, , klasifikasiklasifikasi

�� Protein: Protein: fungsifungsi, , asamasam amino amino esensialesensial, , hewanihewani vsvs

nabatinabati

�� LemakLemak: : fungsifungsi, , jenuhjenuh--taktak jenuhjenuh, , asamasam lemaklemak

esensialesensial

�� Vitamin Vitamin dandan mineral: mineral: fungsifungsi, limit, limit

PiramidaPiramida MakananMakanan

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MyPyramideMyPyramide (USA)(USA)

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Menu Menu SehatSehat (Healthy Diet)(Healthy Diet)

SecaraSecara umumumum: :

�� CukupCukup kalorikalori ((untukuntuk metabolismemetabolisme dandan aktivitasaktivitas), ), tapitapi tidaktidak berlebihanberlebihan

�� CukupCukup jumlahjumlah lemaklemak ((termasuktermasuk MUFA, PUFA, Sat, MUFA, PUFA, Sat, dandan keseimbangankeseimbangan antaraantaraomega omega --6 6 dandan omegaomega--3)3)

�� RasioRasio KH KH dandan lemaklemak, 4 g KH:1g , 4 g KH:1g lemaklemak))

�� MengurangiMengurangi lemaklemak jenuhjenuh

�� HatiHati--hatihati dengandengan lemaklemak--trans. trans.

�� CukupCukup asamasam amino amino pentingpenting (`protein (`protein lengkaplengkap`) `)

�� CukupCukup zatzat mikromikro, , sepertiseperti vitamin vitamin dandan mineralmineral

�� MenghindariMenghindari zatzat racunracun ((sepertiseperti logamlogam beratberat) ) dandan bahanbahan karsinogenikkarsinogenik ((sepertisepertibenzene)benzene)

�� MenghindariMenghindari kontaminasikontaminasi patogenpatogen (E. coli, (E. coli, cacingcacing dsbdsb))

12 12 PesanPesan DasarDasar GiziGizi SeimbangSeimbang

1.1. MakanMakan anekaaneka ragamragammakananmakanan

2.2. CukupCukup energienergi

3.3. KadarKadar lemaklemak sedangsedangdandan rendahrendah lemaklemakjenuhjenuh

4.4. GaramGaram beryodiumberyodium

5.5. SumberSumber zatzat besibesi

6.6. ASI min 4 ASI min 4 bulanbulan

7.7. BiasakanBiasakan sarapansarapan

8.8. MinumMinum air air dalamdalamjumlahjumlah cukupcukup

9.9. AktivitasAktivitas fisikfisik yang yang teraturteratur

10.10. HindariHindari minumanminumanberalkoholberalkohol

11.11. MakanMakan makananmakanan yang yang amanaman bagibagi tubuhtubuh

12.12. Baca label Baca label makananmakanan

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HatiHati--hatihati……

�� Excess sugar and processed foods.Excess sugar and processed foods.

�� Damaged or oxidized fats and high heat Damaged or oxidized fats and high heat

cooking.cooking.

�� Polluted foods.Polluted foods.

�� ProdukProduk oksidasioksidasi Polyunsaturated fatty acids Polyunsaturated fatty acids

�� Fungi and Fungi and mycotoxinsmycotoxins..

KontroversiKontroversi

BahanBahan TambahanTambahan PanganPangan

�� AdaAda pendapatpendapat bahwabahwa beberapabeberapa BTP BTP sintetissintetis sptspt pemanispemanis, , pewarnapewarna, , perisaperisa yang yang sintetissintetis dapatdapat menimbulkanmenimbulkan masalahmasalahkesehatankesehatan, , walaupunwalaupun semuasemua produkproduk tersebuttersebut sudahsudah melewatimelewatibeberapabeberapa test test sebelumsebelum dilempardilempar keke pasaranpasaran. . PewarnaPewarna sintetissintetisseringsering ditudingdituding menyebabkanmenyebabkan hiperaktifitashiperaktifitas padapada anakanak

�� ProdukProduk "reduced calorie" or "no sugar added"reduced calorie" or "no sugar added““ bagibagi merekamereka--merekamereka yang yang ““on dieton diet”” sebenarnyasebenarnya amanaman karenakarena mengandungmengandungpemanispemanis sintetissintetis hanyahanya dalamdalam jumlahjumlah sedikitsedikit dandan rendahrendah toxicity. toxicity. NamunNamun kalaukalau merekamereka mengkonsumsimengkonsumsi semuasemua produkproduk rendahrendahkalorikalori, , sepertiseperti soft drink, soft drink, biskuitbiskuit, cake, flavored water, , cake, flavored water, youghurtyoughurtdlldll, , pemanispemanis sintetissintetis taditadi akanakan terakumulasiterakumulasi yang yang bisabisa melebihimelebihidosisdosis amanaman..

�� RibuanRibuan BTP BTP beredarberedar didi pasaranpasaran

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MakananMakanan sebagaisebagai SumberSumber RacunRacun

(1) Secara alami terdapat di dalam makanan itu sendiri, seperti (1) Secara alami terdapat di dalam makanan itu sendiri, seperti antitripsin pada antitripsin pada kedele, asam jengkolat pada jengkol, dan hemaglutinin pada kacakedele, asam jengkolat pada jengkol, dan hemaglutinin pada kacangng--kacangan kacangan mentah.mentah.

(2) Akibat reaksi(2) Akibat reaksi--reaksi kimia dari komponen pangan yang terjadi selama proses reaksi kimia dari komponen pangan yang terjadi selama proses pengolahan dan penyimpanan.pengolahan dan penyimpanan.

(3) Akibat penambahan senyawa tertentu selama proses pengolahan (3) Akibat penambahan senyawa tertentu selama proses pengolahan pangan, pangan, misalnya penggunaan bahan tambahan pangan (food additives) secarmisalnya penggunaan bahan tambahan pangan (food additives) secara a berlebih atau penggunaan senyawa kimia yang beracun.berlebih atau penggunaan senyawa kimia yang beracun.

(4) Akibat migrasi senyawa beracun dari wadah/kemasan ke dalam m(4) Akibat migrasi senyawa beracun dari wadah/kemasan ke dalam makanan, akanan, misalnya monomer dari plastik atau logam best dari koran bekasmisalnya monomer dari plastik atau logam best dari koran bekas

(5) Akibat kontaminasi dari lingkungan yang tidak sehat, berupa (5) Akibat kontaminasi dari lingkungan yang tidak sehat, berupa kontaminasi kontaminasi senyawa kimia yang beracun atau mikroba penghasil racun senyawa kimia yang beracun atau mikroba penghasil racun

Tips Tips tambahantambahan

�� GiziGizi ditentukanditentukan sejaksejak belanjabelanja……((janganjangan terpedayaterpedaya

dengandengan kemasankemasan, , pelajaripelajari label label dandan komposisikomposisi gizigizi, ,

sedapatsedapat mungkinmungkin pilihlahpilihlah makananmakanan yang yang alamialami, , pikirkanpikirkan

selaluselalu soalsoal toksiktoksik padapada bahanbahan makananmakanan))

�� Cara Cara memasakmemasak jugajuga amatamat menentukanmenentukan. . PilihPilih metodemetode

yang yang dapatdapat mempertahankanmempertahankan nilainilai gizigizi dengandengan hasilhasil yang yang

menyelerakanmenyelerakan. . GiziGizi adalahadalah apaapa yang yang andaanda makanmakan, , bukanbukan

apaapa yang yang adaada dalamdalam makananmakanan..

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Trend Trend RisetRiset BidangBidang GiziGizi

�� Molecular Biology: DNA microMolecular Biology: DNA micro--array etc. array etc.

�� Biochemistry of Biochemistry of nutritientsnutritients (regulatory (regulatory mechanism)mechanism)

�� NutraceuticalsNutraceuticals dandan functional foods functional foods

�� NutrigenomicsNutrigenomics: : HubunganHubungan molekularmolekular antaraantara gizigizidandan responsrespons gengen, , dengandengan melihatmelihat pengaruhpengaruhperubahanperubahan tersebuttersebut terhadapterhadap kesehatankesehatan. . MelihatMelihatpengaruhpengaruh zatzat gizigizi terhadapterhadap genome, proteome, genome, proteome, dandan metabolomemetabolome..

DoseDose--Dependence of Dietary Antioxidants in Their Dependence of Dietary Antioxidants in Their

Diverse Biological ActionsDiverse Biological Actions

� Background: The antioxidant activity of carotenoids may shift into prooxidant

activity, depending on several factors, such as oxygen tension, carotenoid

concentration, and interactions with other antioxidants.

�� Main Objectives:Main Objectives: To investigate doseTo investigate dose--dependency in biological actions of dependency in biological actions of

carotenoidscarotenoids in order to elucidate the optimum doses and serum levels of in order to elucidate the optimum doses and serum levels of

carotenoidscarotenoids for human health. for human health.

� Outcomes: This study will reveal effects of different doses of carotenoids on

oxidative lesions, cellular oxidative defenses and signalings, and gene

transcriptions under oxidative stress, both in vitro and in vivo. The results will

give a greater insight into biological actions of dietary carotenoids with regard

to their doses, thus providing important information how much intake of

dietary carotenoids is desirable to prevent degenerative diseases without any

potential adverse effect.

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ExperimentsExperiments� Preliminary: To prepare culture medium containing high concentrations of

lutein and β-carotene for evaluation of the anti- and pro-oxidant activities

and their dependency on concentrations of the carotenoids.

�� Part I. Part I. Part I. Effects of Part I. Effects of CarotenoidCarotenoid Doses on Cell Proliferation and Oxidative Lesions in Doses on Cell Proliferation and Oxidative Lesions in

Cultured Cells.Cultured Cells.

CCultured cells will be treated with various concentrations of ultured cells will be treated with various concentrations of carotenoidscarotenoids either either

under normal conditions or under oxidative stress. The effects under normal conditions or under oxidative stress. The effects of of carotenoidscarotenoids

on cellular responses and oxidative lesions were evaluated on cellular responses and oxidative lesions were evaluated in vitroin vitro to elucidate to elucidate

dosedose--dependency in their biological actions. dependency in their biological actions.

�� Part II. Effects of Part II. Effects of CarotenoidCarotenoid Doses on Oxidative Lesions in Doses on Oxidative Lesions in StreptozotocinStreptozotocin (STZ)(STZ)--Induced Diabetic Rats.Induced Diabetic Rats.

An animal study will be carried out to investigate the effAn animal study will be carried out to investigate the effect of doses and ect of doses and concentration in plasma of concentration in plasma of carotenoidscarotenoids on the oxidative status and other on the oxidative status and other pathophysiologicalpathophysiological parameters when oxidative stress is accelerated. The dose parameters when oxidative stress is accelerated. The dose dependency found in this study will enable us to elucidate the odependency found in this study will enable us to elucidate the optimum ptimum plasma concentration for preventing oxidative lesions. plasma concentration for preventing oxidative lesions.

From molecule to communityFrom molecule to community

Scientific knowledge can be a powerful tool to Scientific knowledge can be a powerful tool to

advance well being of our society. However, advance well being of our society. However,

useful nutrition knowledge could be easily lost in useful nutrition knowledge could be easily lost in

the sea of misinformation. Thus, is alsothe sea of misinformation. Thus, is also

important to commit to important to commit to effective dissemination and effective dissemination and

implementation of nutrition knowledge.implementation of nutrition knowledge.

(Nutritional Res. Group. Illinois Univ.)(Nutritional Res. Group. Illinois Univ.)