Nutrition: Gateway to Food Innovation • Former Director of Food and Nutrition and Division, FAO, Italy Presentation at the TFPA’s Seminar Bangkok, 30 April 2562 Kraisid Tontisirin • Chairman of the MU Council • President of the Nutrition Development Foundation 1
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Nutrition: Gateway to Food Innovation
•Former Director of Food and Nutrition and Division, FAO, Italy
Presentation at the TFPA’s Seminar
Bangkok, 30 April 2562
Kraisid Tontisirin
•Chairman of the MU Council•President of the Nutrition Development Foundation
1
Presentation Outline
• Introduction
• Strategic framework for food
management in Thailand
• Research, innovation and
nutrition labeling
• Conclusion
2Kraisid Tontisirin, Mahidol University
Main factors for good health & well-being
3
• Genetics• Food and nutrition• Mental well being • Physical activity and exercise• Avoidance of toxicants i.e. tobacco,
alcoholic consumption and drug abuses• Environment: physical, biological,
chemical, social, economic & political
Kraisid Tontisirin, Mahidol University
Thailand: Current situation
• Population of 68.3 m.• Area of 514,000 sq. kilometers
• Success in reduction of maternal and child malnutrition since the eighty under the Poverty Alleviation Plan (PAP)
• Currently facing with double burden of malnutrition (DBM), a coexistence of under and over nutrition, and related non-communicable diseases (NCDs)
• Thailand has been a major food exporterKraisid Tontisirin, Mahidol University
4
Improvement of maternal & child nutrition, Thailand
1980 1990 2006ANC coverage % 35 75 95Anemia in pregnancy % 50-75 18.8 ?10LBW % 16 10 <10Underweight of under 5 % 51 20 <10
* Source: NHES 2; Holistic Development of Thai Children; NFNS 5; NHES 4; and NHES 5
Recent trend of nutritional status of under 5*
Kraisid Tontisirin, Mahidol University-5-
6
5.87.9 8.5
5.8 6.79.7
26.1
31.334.7
0
5
10
15
20
25
30
35
40
1995 2001 2003 2009
Perc
enta
ge
Year
preschool children primary school children adult
Prevalence of overweight and obesity in Thai populationSource: Bureau of Policy and Strategy (1996); Bureau of Policy and Strategy (2006); Aekplakorn et al (2011b)
0
200
400
600
800
1000
1200
1985
1987
1989
1991
1993
1995
1997
1999
2001
2003
2005
2007
2009
Prev
alen
ce ra
te p
er 1
00,0
00 p
opul
atio
n
Year
Cardiovascular disease Cancer
Diabetes mellitus Hypertension
Stroke
Increase in prevalence of non-communicable diseases in ThailandSource: Bureau of Policy and Strategy (2011)
Thai males consume fruit and vegetable daily only 268 g and females 283 (Aekplakorn et al. 2011)
Medical expenses for treating and managing NCDs were estimated at 140 billion Baht
Several organizations and agencies are conducting projects/programmesfocusing especially on nutrition education and public campaigns.
Kraisid Tontisirin, Mahidol University
• Promotion• Protection• Treatment
Kraisid Tontisirin, Mahidol University
Food Nutrition Health• Agriculture/• Food supply/• Service
Nutrition is a link between food and health, regarding the fulfillment of energy, protein &
micronutrients and other phytonutrients requirements from food in human life course
Good nutrition leading to good health and well-being
Ultimate Goals
Challenging issues related to food and nutrition
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• Globalization, urbanization, changes of food systems & eating behavior
• Changes in food technologies• Demographic changes with the increase of
elderly population• Increased burden of NCDs: obesity, D.M,
high blood pressure, CVDs and cancers • FBDs, Zoonosis and other infections • Promotion of well-being, longevity and
food culture• Disasters: natural and man made• SDGs
Kraisid Tontisirin, Mahidol University
Key dietary dimentions
9Kraisid Tontisirin, Mahidol University
*Globally, diet is becoming increasingly energy-dense high in fat sugar and salt.
*Higher-fiber foods are being replaced by processed versions.
Holistic Approach for Food Management in Thailand*
• Zoning (province data/ information)
• Smart Farmers/Smart Officers
• GAP Mandatory• Productivity• Traceability
• Household• OTOP• SME/Large
industry
Agriculture Food Systems
Processing Trade/Consumption
Farming
Consumer Health& Well Being
EnvironmentSustainability
Economic & Prosperity
Food & Non Food Safe Food & Premium/ Nutrition Quality
• Service outlets-Street venders-Restaurant
• Community- Schools- Workplaces
• Value Chain • Strengthening Linkage between Individual Sectors • 5P (Public - Private - Professional – People Partnership ) & Fair Income Distribution
• Logistic Efficiency • Reduction of Food Loss and Waste
Source: the Thai National Food Committee 2018-14- Kraisid Tontisirin, Mahidol University
“Thailand ensures food and nutrition security, and is a sustainable source of premium quality and safe food with high nutritional values for Thai and the
Population nutrient intake goals(FAO/WHO, 2003 expert report)
Dietary factor Goal (% of total energyunless otherwise stated
Total fatSaturated fatty acidsPolyunsaturated acids (PUFAs)
n-6 PUFAsn-3 PUFAs
Trans fatty acidsMonounsaturated fatty acids
15-30 %<10 %6-10 %5-8 %1-2 %<1 %
By difference
Total carbohydrateFree sugars
55-75 %<10 %
Protein 10-15 %Cholesterol <300 mg per daySodium chloride (sodium) < 5 g per day (< 2 g per day)Fruit and vegetables ≥ 400 g per dayTotal dietary fiber From foods
Non-starch polysaccharides (NSP) From foods
-19- Kraisid Tontisirin, Mahidol University
Science
Technology
EngineeringManufacturing
Commercialization
Research & Innovation: From Science to commercialization...
Kraisid Tontisirin, Mahidol University
Kraisid Tontisirin, Mahidol University
Address food safety and quality at global level
International risk manager
CODEX
International risk assessment
JECFA, JMPR, JEMRA,JEMNU,
ad hoc FAO/WHOexpert
consultations
Member Countries
WTO Agreements
Scientific advice
Standards, guidelines, related texts
Requests for advice, risk assessment
Needs, feasibility, inputs, etc.
Milk is a good source of energy, protein, calcium, vitamin A and B2 as indicated in nutrition labeling.
Product group
Tagline of each group
*Thai Healthier Symbol
นํ้าตาล ไขมนั โซเดยีม ผา่นเกณฑ์
Main course
Sugar, fat and sodium passed the
criteria
1
นํ้าตาลผา่นเกณฑ์
Milk and products
Sugar passed the criteria
2
นํ้าตาลผา่นเกณฑ์
Beverage
Sugar passed the criteria
3
โซเดยีมผา่นเกณฑ์
Salty condiment
Sodium passed the criteria
4
Consultation with private sector on the Healthier Choice Logo promotion strategy
Thai FDA’s healthier food basket
Conclusion
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• Consumers are more aware of nutrition for health and longevity and looking for healthier food products.
• Premium quality and safe foods with high nutritional values will be more highly demand.
• Research, innovation and consumer information through nutrition labeling are essential for the TFPA for more value creation of food products.
• The TFPA should welcome and engage for achieving SDGs