FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
TERENGGANU
HTF630
COMMUNITY NUTRITION FOR FOODSERVICE PRACTITIONERS
ASSIGNMENT 3
COMMUNITY – BASED PROJECT
Prepared by:
Muhamad Hakim Bin Ghazali 2018224134
Nur Syazana Bt Mohd Saiful Bahari 2018435782
Siti Aisyah Bt Mohd Sharif 2018435534
Nur'Zzati Fida'Iy Binti Zikri 2018653426
Nur Emylia Bt Abdul Mutalib 2018222148
Prepared for:
Madam Khazainah Khalid
Submission Date:
February 10,2021
Bachelor Science (Hons) Food Service Management
October 2020 – February 2021
1.0 STEPS FOR PLANNING OF NUTRITION EDUCATION (NE) PROGRAMME
Nutrition education programme that has been held is ‘Lowering Your Carbohydrates Intake.’
There are 5 steps in planning this nutrition education programme.
Firstly, problem identification process. The nutritional problem that has been identified is
high amount of carbohydrates intake per day by the adults age 30 to 60 years old. Based on
the Dietary Guidelines, the recommend intake for carbohydrates is between 45 to 65 percent
of the calorie intake per day. The data from 24-Hours Food Recall shows that adults take 1
to 2 plates of rice when breakfast, morning tea, lunch, and dinner and they also take bread in
supper. This problem happens because rice is a staple food for Malaysian and the adults
assume that by taking large amount of rice will provide more energy for them. The
educational framework for this program is focusing on giving in depth information and
knowledge about food intake and how to calculate the right calorie for each nutrient.
The second step is formulation. In this step, we will set the objectives of the programme.
There are 3 objectives for this programme which are to improve the level of knowledge on
food intake, to help the adults in calculate the calorie intake for each nutrient, and to improve
the nutritional levels of the community. The messages that we want to deliver to the
community is the important in taking the right amount of nutrient for their body. The media
that we choose for this program are demonstration and poster.
The third step is implementation. The programme has been conducted separately by our
team members in our families. We prepared for the materials for example literacy resources
such as posters and information related to the high intake of carbohydrates in adults,
implementating and enhancement of intervention for capacity building based on dietary
guidelines for adults that integrate safe eating habits other than carbohydrate intake and
provide tools and information for disease prevention and promotion of health by helping
direct their choices of food.
The fourth step is evaluation. This process is to determine the impact of the program and
getting feedback from the participants which is the adults, to improve the education
programme. There are 6 evaluation instruments which are knowledge, changes in dietary
behaviour, changes in related behaviour, practical skills, direct assessment, and attitudes
and preferences.
The last step is discussion. In this step, we discuss the overall process of the programme.
The discussion involved the data and experience from each member since we are
conducting the programme at different places.
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2.0 IMPLEMENTATION OF NUTRITION EDUCATION (NE) PROGRAMME
In the WHO(1990, 2003) proposed population nutrient intake targets for the prevention of
diet-related chronic diseases, the intake of total carbohydrates was suggested to be 55% to
75% of total energy. The remaining percentages of protein energy (10-15 percent) and fat
energy were used to base this range on (15-30 percent ). In particular, complex
carbohydrate intake was set at 50 to 70 percent of total energy. A minimum dietary intake of
400 g of fruits and vegetables, including at least 30 g of pulses, nuts and seeds, should
comply with this guideline[CITATION Kem20 \l 18441 ].
Implementation and preparation of content, such as posters and details on high
carbohydrate consumption in adults. 'Lowering The Carbohydrate Intake' among adults in
this nutrition education program. Implementing and improving capacity building
intervention focused on dietary recommendations for adults that integrate healthy eating
practices other than over taking carbohydrate and provide resources and knowledge for
disease prevention and health promotion. It helps to minimize the risks of chronic disease by
incorporating education program and literacy outlets such as nutritional pamphlets and
recipes, portion sizes and calorie estimate, nutritious food buying with budget, cooking
classes and as well as emphasizing on healthy eating with balance diet. This presents great
opportunities to raise awareness of the importance of managing the intake of carbohydrates
by the older adults.
Literacy sources should provide a guide to the daily selection of a variety of grains,
especially whole grains. Vitamins, such as folate, and minerals such as iron, silk, and other
protective substances are rich sources of enriched grains. Simply moving breakfast from
standard rice to white bread to whole meal bread is a way to add more nutrition to your diet
and overcome their issues with constipation. Dietary fiber facilitates proper functioning of the
intestine and removes constipation. In conclusion, to guide their food choices, a program for
this target demographic should include lessons in the Food Guide Pyramid. They should
provide lessons on the size of dietary servings, nutritional equilibrium, and food choice. Not
to mention to increase skills to cook, budget, purchase and prepare healthy diet meals
suitable for their diet by aware the risks and opportunities to take care of their carbohydrate
intake.
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3.0 METHODS FOR CONDUCTING NUTRITION EDUCATION (NE) PROGRAMME
There is the various method that can be used to conducting the nutrition education(NE)
programme. Firstly, the method that can be use is method and result demonstration.
Demonstration is the oldest and most effective method of education that provides two
experiences of the sense of perception, one of vision, and the other of hearing.
Demonstrations of the approach are helpful for teaching skills. This can be used in nutrition
education to teach new and improved cooking methods which is how to lowering
carbohydrates intake. The demonstration of results is a teaching technique intended to
illustrate, for instance, the practical application of an existing fact or a collection of facts. This
way will help people how to manage their carbohydrates intake in their daily life.
Next, the method can be used is using advertisement. In nutrition education, the new
movement is to use promotional tactics to 'market' food to the masses. When material is
disseminated in terms of lectures, it is not readily understood by people. Yet diet messages
can be communicated efficiently by using social media techniques. It is possible to
effectively use ads through advertisement, wall paintings, hoardings and films. In this
approach, both an optimistic approach, where the advantages of consuming a certain food
and a pessimistic approach are illustrated, where the risks of not eating the food can be
highlighted. In this way, the people will easily know the programme and know how to reduce
the carbohydrates intake. It’s also can make people more comfortable when we use the
advertisement. It’s because, the people do not have to go to the programme, the people just
see in their gadgets that advertisement.
Lastly is, the method that can be used is using poster, chart and exhibition. Posters
should be concise and should draw the interest of audiences automatically and should be
written in the regional language. We can add the knowledge about the carbohydrate which is
the advantages lowering the intake of carbohydrates. The letters should also be easily
visible at a distance and easy to see. Charts should also be able to stimulate people's
passions. Through the use of correct shades, the charts should be well coloured and should
not be crowded. The best way of teaching the society is to have exhibits with posters and
maps. It should be set up with the educational standard of the population to whom the
education program is catering in mind. So that, this way will help the people to understand
about the advantages lowering intake of carbohydrates in their daily life.
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4.0 PROGRAMME EVALUATION METHOD
Through our programme ‘Lowering Your Carbohydrates Intake’, we evaluate it from
knowledge, changes in dietary behaviour, and attitudes and preferences.
Knowledge. After conduct this programme by do the demonstration and poster, it has given
more knowledge to adults. This programme has expose to adults on what is the impacts that
can happen to their healthy when take too much of calories in carbohydrates such as get
diabetes.
Changes in dietary behaviour. From the questionnaire that had being conducted before, it
has shown that adults take high amount of carbohydrates. After we conducted this
programme by do demonstration and poster, adults also aware that they need to reduce
excessive carbohydrate intake. This programme has changed the behaviour of adults in
choosing the right carbohydrates intake in daily.
Attitudes and preferences. From the questionnaire that we conducted before this also
shown that adults more prefer to eat rice with high amount of intake carbohydrates. After this
programme, they had reduced the amount intake of rice and replacing other carbohydrates
by prefer to eat bread, oats, and pasta in daily.
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5.0 DISCUSSION
6.0 CONCLUSION
