The kitchens at the 434th Brigade divided meals close to mealtime so that the soldiers could eat hot and delicious food. The person who directly organized the cooking for the officers and soldiers of Battalion 1 was Army Corps Major Do Van Cuong, the squad leader who raised the troops. He has many years of experience, so it is easy to change the cooking method to suit the taste of soldiers in each locality and region; adjust the time, reasonable force in the squad… for the best service quality. QNCN Major Do Van Cuong confided: “I feel guilty if I feed my troops and let them not eat well. Therefore, we tell each other to regularly change the processing method so that it is both delicious and eye-catching. and ensure food hygiene and safety; divide meals later, do not let it cool, and arrange the tray of rice neatly and neatly, directly affecting the sight, the soldiers will eat more delicious”. , Mr. Cuong reads a few verses, as the “mantra” for the unit’s army rearing department: “Eating well is not for money/ The same standard plus enthusiasm/ Neat, tidy, hygienic/ Raising The army must have the word love and the word heart.” Not only the kitchen of Battalion 1, the kitchens of Battalion 2, Battalion 3 and brigade agencies also always ensure the quality and meet the standards of the army’s rations. The army rearing force always upholds responsibility, actively improves meals, dedicatedly and wholeheartedly serves to make the soldiers eat well and eat all the rations. Each meal is weighed and measured in full quantity, strictly checked for food quality, under the supervision of the unit on duty. The brigade logistics industry is self-sufficient in incubating bean sprouts, making beans, wrapping sausages, pickling salt, etc. to provide units to both ensure food safety and hygiene and save costs about 20% compared market price. As a result, the quality of the soldiers’ meals was improved… Colonel Nguyen Viet Hung, Brigade Commander of the 434th Brigade said: With the effective and creative measures and the service spirit of the dedicated and caring army rearing team, the soldiers’ lives have been significantly improved. , contributing to ensuring the regular strength of the army to reach 99.5%, successfully carrying out the tasks of training, fixed assets, and building a strong and comprehensive unit.

Invest in experience: Expensive restaurants emphasize the dining experience of their diners. At the same time, visitors to these locations are looking for unique flavors and experiences rather than filling their stomachs. With small servings, they will be able to taste a variety of foods and be able to feel and distinguish the fresh and delicate flavors of each dish. Tasting menu: Most restaurants serve a three-course meal: starter, main course and dessert. While with fine dining, the number of dishes for a meal can be up to 12, even 20, including finger food, appetizer, soup, salad, fish, first main course, palate wash , second main course, dessert… If all of these are served according to the regular portion, diners will quickly fill up before tasting all of the dishes. That’s why restaurants reduce the amount of food served. Small amounts raise expectations: In fine dining, small servings keep diners excited to taste and enjoy the richness of the meal. Seeing a plate of food with a small portion makes people curious as to what is special about it, and after eating it, they will expect more about the next dish. Expectation is what is fun and makes the dining experience even more memorable. Each dish has expensive ingredients: Dishes with carefully selected ingredients, delicate, popular in high-class restaurants. For example, half a kilogram of Wagyu beef can cost $200 and caviar costs about $10,000 a kilo. A dish that includes both these foods and adds Italian truffles (about 7,500 USD/kg) will definitely cost a lot. In addition, luxury restaurants often import ingredients. This increases costs and affects menu prices. To keep prices from getting too high, they serve smaller servings. Smaller servings look more elegant: With time, the minimalist trend also entered the culinary world and high-end restaurants have begun to consider “small is elegant”. With small servings, the chef will easily create decorations and customers will feel the elegance from sight to taste. Each dish is a work of art by the chef: For expensive restaurants, cooking techniques have evolved into a blend of aesthetics, art and design. Like a work of art, the smaller portions allow the chef enough space on the plate to show off their artwork. French dish Gargouillou consists of at least 16 vegetables cooked individually, then arranged on a plate like a work of art that can impress any diner. Diners do not get bored with the dish: The first bites make diners feel the food tastes the best. Human taste buds will get used to a taste after 4-5 chews and will become less sensitive. Small servings will avoid boredom and help your mind remember the flavors for a longer time. Therefore, the chefs focus on the quality of the dish rather than the volume.

– Coconut oil: This oil contains a lot of lauric acid, which helps prevent perspiration and has a pleasant fragrance. Lauric acid works to remove bacteria that cause unpleasant tissue odors; bring a sense of comfort and comfort. – Potato: Not only are they nutritious food, they also act as both a deodorant and an odor-blocking agent. Thanks to its moisturizing properties, potatoes help prevent excessive sweating. Cut one potato in half and rub over the vulnerable area. – Apple cider vinegar: This vinegar has astringent properties, which aids in the control of sweat glands in the body. It helps balance the body’s pH, allowing the elimination of bacteria produced during sweating. For an effective use of apple cider vinegar, you can add vinegar to your bath water. – Tomato juice: In some people, diet plays an important role in perspiration. By adding tomato juice to your diet, you can control excessive sweating. – Black tea: If you want to get rid of sweat, one of the most natural ways is to use filter bag black tea. Black tea contains natural astringent and deodorizing properties that help control perspiration. Soak a black tea bag in water and place it on the vulnerable area. – Salt: Usually, salt is the most natural way to prevent sweating. You just need to mix the salt with a little lemon juice, to apply it to your armpits, feet and other areas where sweat is frequently generated. – Cornstarch: Cornstarch has a mild fragrance, to apply at any time you feel uncomfortable, to prevent excessive sweating. Olive oil: Olive oil is great for the digestive system, allowing the body to function properly. It also contains antioxidants, which control perspiration-producing bacteria. Add olive oil to meals every day, using olive oil instead of vegetable oil when cooking. – Green tea: Green tea calms the nerves, reduces sweat production. Drink green tea before exercising to control sweating throughout the day. – Vegetables: Vegetables that are high in water and calcium can prevent excessive sweating. Vegetables also help you stay fit, support digestion and stay hydrated. – Banana: Bananas contain a lot of potassium, which is like an electrolyte that helps keep the body hydrated. Eating bananas is good for the digestive system, avoiding sweating. Foods rich in calcium: Consuming foods high in calcium will help provide essential acids, to correct body temperature as well as reduce sweating. Foods high in calcium are found in almonds, kale, green leafy vegetables …

Raw material is expensive Food with carefully selected and delicate ingredients is quite popular in high-end restaurants. 0.45kg Wagyu beef costs nearly 5 million dong and a kilogram of caviar costs about 23 million dong. Imagine a “packaged” dish full of these ingredients and adding Italian white truffles (costs about 17 million VND per kg), how high will the price be? Because of using high quality ingredients with exorbitant prices, it is easy to understand why the serving size must be smaller for the dish to be affordable. Easier to decorate Smaller servings are easier to style, something that diners at upscale restaurants – who enjoy them with their eyes first and then taste – are extremely important. Enjoy more dishes Most restaurants serve a 3-course meal, including appetizers, main courses, and desserts. Sometimes customers just order the main course. However, in high-end cuisine, meals can be up to 12 dishes, including: finger food, appetizer, soup, salad, fish, a first main course, second main course, cheese, dessert and a drink / cake. No one can eat all of those things if they are served to the usual portion. That’s why restaurants reduce their food intake, so you can taste each one a little. Artwork There is a French dish called Gargouillou, consisting of at least 16 different vegetables, cooked separately. The disc is arranged as a work of art and is sure to impress any customer who sees it. Imagine trying to beautifully arrange all these tiny vegetables on an already full plate. And of course it won’t look as good as it should be. Therefore, to meet aesthetic requirements, the chefs will estimate a suitable “small” serving. Enjoy the full flavor The first bite of a meal always tastes the best. This is because your taste buds become less sensitive when you eat a lot. Knowing that, the chefs focus on the quality of the dish rather than the quantity. By serving smaller servings, we tend to better enjoy them one by one, rather than get bored with large amounts of regular meals. Make a high-end impression We often take pride in being part of an exclusive event or owning a limited edition item. The saying “less is more” and “good things come in small packages” certainly apply to this. It is not surprising to go to a luxurious place and enjoy a meal brings similar feelings, especially when the dish contains a small amount of ingredients that we consider to be excellent quality. Increase your expectations for the next item Seeing such a small amount of food, we wonder what its real reason is. But in a dinner with many dishes, it will surely make us curious to know what the next dish does. Expectation is a very interesting thing.

Smart bowl helps users to lose weight. IGGI is made from Stoneware, a clay-based ceramic material that contains a small amount of stone, has a design “hidden calories” to trick the brain, helping to eat less than normal. The curved bottom of the bowl makes it always look full, and actually contains up to 33% less food, no more than 600 calories. And yet, the red heart of the IGGI bowl helps people to have positive feelings, reducing appetite compared to white dishes. In particular, it also helps users to enjoy more beneficial dishes, especially green vegetables. According to Roderic Andrews, combining red with the IGGI application, the two create a more “balanced” eating habit. Each IGGI bowl has 15 recipe cards and 15 habit cards that encourage users to maintain healthy nutritional habits, persevere in the pursuit of a chosen scientific diet, eat less, but still feel full. Stoneware material is Japanese-inspired, creating for the bowl of beauty luxurious, microwave-friendly and easy to wash after eating. Ngoc Anh ( YDC– 3/2021 )

To prepare for the movie Assassin and The Ringmaste r – where there are nude scenes – Le Dieu Tuong has to lose a lot of weight, accompanied by heavy training to increase muscle quickly. He plans to reduce the number of calories in his diet, with meals consisting mainly of eggs, chicken and vegetables. Nguyen Trieu Tuong (green shirt on the right) finds that his juniors’ way of losing weight is too risky. However, the two main actors of the film, Truong Chan Lang and Zhou Man Han, applied a more harsher weight loss method to achieve impressive results in The Ringmaster. Seven days before the recording, the two actors had to drink at least 9 liters of water, in the hope of eliminating the sodium and impurities in the body, making the muscles look as dry and lumpy as possible. Two days before filming, they had to stop drinking water completely, for the body to drain off excess water and toned muscles. After hearing about harsh weight loss methods, Nguyen Trieu Tuong said this is an unhealthy and risky way to lose weight. The male star TVB said he has a safer and more effective way to lose weight, by only eating vegetables for many weeks. This method helps to copy movies Happy family lose 9 kg in a month.

Many people are afraid of eating mostly starchy foods when they lose weight, for fear that they will gain more weight. But in fact, the main food in the starch group is not how much you can eat, but how much you eat.

So today we want to let you know how to eat carbs in the smartest and most effective way, without having to fast.

According to my many years of practical experience in weight loss guidelines and professional calculations, women and men must eat at least 2 to 3 servings of food per meal (energy per serving is 90 kcal).

How much is a serving? Let’s take a look at a set of photos to better understand how you should eat with each meal.

Except for the pumpkin which is 7 inches in size, the other plates are 5 inches and the bowl is 4 inches.

Unsweetened whole wheat bread

35 grams, about 1 slice, thickness 1.5 thumb width.

Rice

65 grams, half a bowl of 4 inch bowl.

Tofu

35 grams, 2.7 cm high

One is about 5.5 cm in diameter and about as thick as two thumbs.

Noodles

Cook 70 grams, more than half a 4 inch bowl type.

Rice noodles

25 grams dry, 100 grams wet

Nearly 1 bowl, 4 inch bowl type.

Porridge

250 ml (porridge cooked with 1: 10 rice water ratio)

Filled with 1 bowl of 4 inch bowl type.

Corn

200 grams, about 4 pieces of cut corn.

Potato

100 grams, pieces with the thumb, equal to the diameter of the index finger.

Tuber

100 grams, 4 pieces.

Taro

100 grams, about 3 bulbs.

Chestnut

60 grams of whole shell, about 7- 8 seeds.

Red pumpkin

250 g.

Vegetarian dumplings

45 g.

Pork and cabbage dumplings

48 g.

For staple foods like steamed dumplings, dumplings and wontons, the energy is influenced by the thickness of the shell, the type of filling, the amount of filling and the amount of oil. It is difficult to determine how much water carbon is consumed per serving of protein, fat and fiber.

It is recommended that you lose weight sometimes, if it is meat, there are enough vegetables to increase the feeling of fullness, if you are vegetarian, you need to have enough vegetables and a little egg whites to feel full.

Once you have mastered the great principles, you can stop worrying about your energy and let yourself relax from time to time.

In a nutshell, you can refer to the method of eating the main recommended foods, change the daily diet and also pay attention to other dietary combinations to ensure that the amount of water carbon, Daily protein and fat intake is enough to maintain basal metabolism. Don’t hurt your body to lose weight.

• According to Health / 163

In addition, this result also shows that the average energy level in the Vietnamese diet is 2,023 calories / person / day, a slight increase compared to 1,925 calories in 2010.

According to the survey results, the amount of vegetables and fruits in Vietnam has increased, but only reached 66.4 – 77.4% of the recommended demand from the nutrition pyramid. Meanwhile, Vietnamese people are consuming more meat with 136.4 g / person / day (compared with 84 g in 2010).

Notably, at schools in the city, the consumption of soft drinks and fast food tends to increase. Parallel is the rate of overweight and obesity among school-age children (5-19 years old), increasing from 8.5% in 2010 to 19% in 2020.

The rate of meat consumption of Vietnamese people increased rapidly, while vegetables and fruits still did not meet the recommendation. Photo: Eatthisnotthat.

In contrast, the rate of stunting in children under 5 years old nationwide is 19.6%. This rate is ranked as average by the World Health Organization (WHO). Vietnam still has regional disparities in stunting rates.

Meanwhile, the proportion of Vietnamese people with preclinical vitamin A deficiency and anemia was mild. However, the number of people with zinc deficiency is quite large, especially for high-risk groups such as children, mothers …

At the Conference announcing the results of the National Nutrition Census 2019-2020, Ms. Rana Flowers, UNICEF Representative in Vietnam, said that the triple burden of nutrition, including stunting and overweight fertility and micronutrient deficiency, Vietnam needs urgent interventions, reviewing and improving its approach.

Deputy Minister of Health Do Xuan Tuyen said: “This Census of Nutrition is the largest scale ever. The survey was conducted on a national scale with 22,400 households in 25 provinces and cities. representing 6 ecological regions; simultaneously collecting indicators on anthropology, micronutrients, individual diets as well as information on food security and food safety and hygiene “.

Meanwhile, Professor, Dr. Le Danh Tuyen, Director of the National Institute of Nutrition, said that this National Nutrition Census has important implications in evaluating the goals of the National Strategy on Nutrition. period 2011-2020 and provide scientific evidence to serve the drafting of the strategy for the next phase.

According to the results of the National Nutrition Census 2019 – 2020, the diet of people in 2020 has increased on average, but only about 66.4% – 77.4%. compared with the recommended adult nutritional pyramid needs.

Meat consumption increased rapidly, more than 1.5 times, from 84g / person / day (2010) to 136.4g / person / day (by 2020); consumption in city areas is higher. Meanwhile, rice consumption tends to decrease. There is a trend in city schools to increase the consumption of soft drinks and fast foods.

Consumption of meat and ready-to-eat foods is the cause of obesity and overweight.

The rate of stunting in school age children (5-19 years old) is 14.8% (in 2010 this rate was 23.4%). It is very noteworthy that the rate of overweight and obesity will increase from 8.5% in 2010 to 19% in 2020 (more than 2 times), of which it is 26.8% in urban areas (more than 3 times higher). 18.3% in rural areas and 6.9% in mountainous areas.

Exercise will help children avoid obesity.

Proper nutrition and increased exercise to prevent obesity

According to Assoc. Dr. Le Bach Mai – Former Deputy Director of the National Institute of Nutrition, if the child has mild physical activity, sleep less than 8 hours / day, the risk of being overweight and obese is almost 3 times higher than that of physically active children. heavy power, enough sleep, little computer sitting Therefore, elementary school students need 1-2 hours / day of physical exercise and sports. On the other hand, feed your baby regularly on a fixed day of the month before eating. If your child gains weight in excess of the standard for 3 to 5 months in a row, parents need immediate treatment to avoid obesity. When the baby has shaped the eating habits and overweight is too much, it is difficult for parents to lose weight.

Experts also recommend that the best method is proper nutrition, increase physical activity, and reduce sedentary time. Children under 2 years old should not watch TV, older children should only watch TV for less than 2 hours / day or less than 14 hours / week. In addition, the sleep time, for children 0-5 years old is 11 hours / day; 5-10 years old is 10 hours / day; over 10 years old is 9 hours / day.

Also according to experts, the prevention of overweight and obesity is not only the responsibility of the health sector but needs the coordination of many other disciplines, including the Education sector. The school needs to balance school meals, create a playground for children to exercise and play sports. On the other hand, children need to be educated to realize the harmful effects of obesity and how to prevent them. Besides, parents need to set an example for their children about healthy and balanced exercise and eating habits; encourage and encourage your child to play sports or participate in active games instead of playing games, “surfing” Facebook …

The requirements for energy and protein at specific ages are as follows:
+ From 6 years old: Energy 1600; 36g protein
+ From 7-9 years old: Energy 1800; Protein 40g
+ From 10-12 years old: Energy 2100– 2200; Protein 50g

Attention: If it is not possible to process many kinds of dishes in a day, the child’s protein can be calculated as follows: For every 100g of lean meat is equivalent to 150g of fish or shrimp, 200g of tofu, 2 duck eggs or 3 eggs . If you eat all kinds of vermicelli, vermicelli, pho, potato, maize, and cassava, you must reduce the amount of rice.

According to the results of the National Nutrition Census 2019 – 2020, the height of Vietnamese people has dramatically changed in the group of 18-year-olds. By 2020, the group of young men will reach 168.1cm, an increase of 3.7cm compared to 2010 (164.4cm), the group of young men and women will reach 156.2cm, an increase of 1.4cm compared to 2010 (154.8cm). .

On the morning of April 15, the National Institute of Nutrition – Ministry of Health held a conference to announce the results of the National Nutrition Census 2019 – 2020.

Largest scale nutritional investigation ever

Deputy Health Minister Do Xuan Tuyen emphasized that this General Nutrition Survey has the largest scale ever in the country with the participation of 22,400 households in 25 provinces and cities representing six ecoregion.

The survey collected simultaneously indicators on anthropometric, micronutrient, individual diets, as well as information on food security and food safety and hygiene.

The National Nutrition Survey is conducted every 10 years. In 2019, the Nutrition Census was conducted right after the 5th Population and Housing Census (April 2019).

The National Nutrition Census was implemented by the National Institute of Nutrition (Ministry of Health) in collaboration with the General Statistics Office (Ministry of Planning and Investment) and supported by many international organizations such as UNICEF, FAO, WHO, World Bank, IGN, CDC (USA), Institute of Reseach Development (France), FHI 360 / FHI Solutions (Intake, Alive & Thrive), INDDEX Project-Tufts University (USA).

Overall assessment of the important role of the census results, Prof. Dr. Le Danh Tuyen – Director of the National Institute of Nutrition affirmed, “This National Nutrition Survey is of great significance. important in assessing the National Strategy’s Goals for Nutrition 2011-2020 and providing scientific evidence for the preparation of the National Strategy on Nutrition in the next phase. “.

The rate of malnutrition is at medium level, sharply increasing the rate of overweight and obesity

On behalf of the implementing unit, Professor, Dr. Le Danh Tuyen, Director of the National Institute of Nutrition announced some main results of the National Nutrition Survey (2019-2020).

First, in terms of the people’s diet in 2020, according to Mr. Tuyen, the average energy in the diet will reach 2023kcal / person / day, a slight increase compared to the energy level of 1925kcal / person / day in 2010. Protein, Lipid, and Glucid (2020) intake is: 15.8%: 20.2%: 64.0% (% of total energy intake), this structure is considered to be balanced as recommended for Vietnamese people (2016).

The consumption of vegetables and fruits of people has increased per capita, but this consumption is only about 66.4% – 77.4% compared with the recommended demand of the Nutrition Tower for adults. Meat consumption increased rapidly with higher consumption in the city, at 155.3g / person / day (2020).

Rice consumption tends to decrease. There is a growing trend in city schools to increase the consumption of soft drinks and fast foods.

The rate of stunting (height / age) among children under five years old nationwide is 19.6% (at

How to calculate the energy density in foods

It is possible to calculate the energy density of a food if you know the portion’s weight (in grams) and how many calories it contains. The energy density of a food is the number of calories divided by weight.

Energy density = calories / food weight (grams)

People divide food by energy density into categories:

Food with a very low energy density = less than 0.6 kcal / g

Food with low energy density = 0.6 to 1.5 kcal / g

Food with an average energy density = 1.5 to 4 kcal / g

Food with a high energy density = more than 4kcal / g

Therefore, it is better to stick to a diet with foods with low or very low energy density, consuming a moderate amount of some medium energy density foods, and consume foods with a higher energy density in small amounts and less often. It is the advice of health professionals so that you can maintain a reasonable weight level while ensuring satisfaction after each meal.

Foods that have the right energy density for people wanting to lose weight

Foods with lots of water: Water does not produce energy but takes up a certain volume and weight in the stomach. To reduce the energy you eat and still feel full, you should drink more water before a meal or eat more soup with the meal, use water-rich foods such as soup, porridge, noodles, pho, …

The “dilution” of the food as above will help increase the volume and volume of food many times without changing energy. Obviously when we eat rice with soup, we get full faster than rice without soup.

Porridge has a much lower energy density than rice. 100 g of porridge contains about 50 kcal while 100 g of rice contains up to 140 kcal.

Foods rich in fiber: Vegetables and fruits are not only rich in fiber but also high in water. The water content of the fruit accounts for 60-95% depending on the type, so the energy provided by vegetables and fruits is generally not high. The same weight is 100 g, but vegetables only contain about 20-30 kcal while protein or sugar powder contains 400 kcal; while oil and fat contain up to 900 kcal, 30 times more than vegetables.

Types of seed, dew sa, latex Trom, seaweed … contain many types of soluble fiber, this type of fiber when absorbing water expands to increase in volume and volume. As a result, they are kept longer in the stomach, creating a feeling of fullness for a long time. In fact, the satiety index for the fruit group averaged 170 while the satiety index for standard foods, white bread, was only 100.

In fact, brown rice makes us full longer than rice cooked with white rice thanks to its indigestible bran ingredients. Soybeans, green beans, and whole grains are also high in fiber. In legumes, in addition to fiber, there are anti-absorption agents like antitryptine that prevent digestion and absorption, making them feel longer.

Fiber does not directly provide energy, so foods high in fiber help us “full” without causing weight gain.

Low-fat, high-protein foods: Of the 3 energy-generating food groups, fat produces the most energy, up to 9 kcal / 1g. Therefore, to have low-energy dishes, you need to limit fats and fats. You should use fats from fish or plants such as sesame, soybeans, and peanuts because they contain more unsaturated fatty acids that are beneficial to the body than animal fats.

You should note that foods rich in nutrients such as fish, beef … have a higher satiety index than foods rich in carbohydrates, even though 1 g of protein or 1 g of carbohydrates provides 4 kcal. . With the same amount of energy you want to include, if you want to stay full for a long time, you should choose foods rich in protein over foods rich in carbohydrates.

Notes on losing weight you need to know

– Between being active and dieting, it is important to pay attention to the role of diet in weight loss is more and more decisive than being physically active. In addition to the above two factors, other means are just supportive measures;

– Do not set a goal to lose weight within 1 month and each weight loss should last at least 3 months, with a goal of losing 500g per week, if you have achieved it successfully;

– Always have something available, to eat when hungry or crave, never fast or don’t let your stomach be so hungry that anything can eat;

– Practice recording what you eat, exercise the amount of calories consumed during the day. Thereby, we will see the dangers of snacking: It is enough necessary energy but lacks the necessary substances for the body and an excess of substances that easily lead to weight gain;

– Beware of food or meals outside the program such as parties, parties or just a few peanuts, a few small cakes;

– Eating a lot of vegetables is very good for dieting but need to pay attention to fruits, especially those with sweet taste, which are not helpful for weight loss. Vegetables are not high in energy, but there are many vitamins in them;

– Absolutely do not use fried, roasted, leather, baked goods, onion fat, scallions, if you can control yourself, only try 1 piece and only 1;

– Be wary of vegetarians, because most of them contain a high amount of fat and carbohydrates.

The National Nutrition Survey is conducted every 10 years, implemented by the National Institute of Nutrition in cooperation with the General Statistics Office, and is supported by many international organizations.

According to Deputy Minister of Health Do Xuan Tuyen, this Census (2019 – 2020) has the largest scale ever in the country, with the participation of 22,400 households in 25 provinces, represents 6 ecological regions.

The research team has simultaneously collected indicators on anthropology, micronutrients, individual diets, as well as information on food security and food safety and hygiene.

Information at the Conference to announce the results of the National Nutrition Census held on the morning of April 15, Prof. Dr. Le Danh Tuyen, Director of the National Institute of Nutrition said, the census results showed that after 10 years Vietnam has achieved many achievements in nutrition such as growth in height, reduction of the rate of stunting and malnutrition …

However, we still face many challenges such as increasing the rate of overweight, obesity in children or rapid increase in meat consumption …

Prof. Le Danh Tuyen, Director of National Institute of Nutrition presented the results of the National Nutrition Survey 2019-2020 – Photo: Nguyen Lien

Seven main results are announced after the National Nutrition Census:

Meat consumption increased rapidly, the amount of vegetables and fruits consumed was small

According to survey results, the average energy in Vietnamese diets is 2,023 kcal / person / day, a slight increase compared to 1,925 kcal / person / day in 2010. Structure of energy generation from protein, lipids and glucide (2020) is: 15.8% – 20.2% – 64% (compared with total energy intake). This structure is considered balanced as recommended for the Vietnamese people.

The average level of consumption of vegetables and fruits per capita increased from 190.4g vegetables / person / day; 60.9g of ripe fruit / person / day (2010) to 231.0g of vegetables / person / day; 140.7g ripe fruit / person / day (2020). However, this consumption is only about 66.4 – 77.4% compared with the recommended requirement of the Nutrition Tower for adults.

Meanwhile, meat consumption increased rapidly: from 84g / person / day (average meat consumption nationwide in 2010) to 136.4g / person / day (by 2020); consumption in urban areas is higher, at 155.3g / person / day (2020).

Rice consumption tends to decrease. There is a growing trend in city schools to increase the consumption of soft drinks and fast foods.

The rate of stunting in children under 5 years old has reached average level

From the survey results, the rate of stunting (height / age) among children under 5 years old nationwide is 19.6%, which is ranked at the average level according to World Health Organization classification ( level below 20%).

Thus, up to now, Vietnam is on track to achieve the Global Nutrition Target (reducing 40% of child stunting malnutrition by 2025). However, there are still disparities between regions in terms of stunting rates of undernutrition. In rural and mountainous areas, this rate is still high.

Achieved height of Vietnamese youth

According to the research team, the height of Vietnamese people has significantly changed in the group of 18-year-old male youth (reaching 168.1cm in 2020, an increase of 3.7cm compared to 2010: 164.4cm), and young female (reaching 156 2cm in 2020, an increase of 1.4cm compared to 2010: 154.8cm).

The rate of overweight and obese children increases rapidly

The rate of overweight and obesity among school-age children (5-19 years old) increases from 8.5% in 2010 to 19% by 2020. In which, the rate of overweight and obesity in urban areas is 26, 8%, 18.3% in rural areas and 6.9% in mountainous areas.

The rate of stunting in school age is 14.8% (in 2010, this rate was 23.4%).

Deficiency of micronutrients

The results of the Census show that the lack of micronutrients of the Vietnamese people has improved significantly. The prevalence of preclinical vitamin A deficiency and anemia was mild in the public health significance (only for pregnant women, the rate of anemia was moderate). The incidence of preclinical vitamin A deficiency in children 6-59 months decreased. However, zinc deficiency remains high, especially in high-risk subjects such as children and mothers.

About zinc deficiency:Nationally, the rate of zinc deficiency in children aged 6-59 months decreased to 58%, in pregnant women decreased to 63.5%, but remained at a significant level of public health significance according to WHO assessment.

This rate is still very high for children aged 6-59 months in the Northern Uplands (67.7%) and Central Highlands (66.6%) and even higher for pregnant women in the mountainous areas. the North (81.9%) and the Central Highlands (63.9%).

Especially in the metropolitan area for the past 5 years (2015-2020), the rate of zinc deficiency in children 6-59 months old has a high level of public health significance (49.6%) and almost no improvement.

About Vitamin A deficiency: The prevalence of preclinical vitamin A deficiency in children aged 6-59 months across the country decreased at the mild community significance level (9.5%). This proportion is still highest in the Northern Uplands (13.8%) and the Central Highlands (11.0%).

The prevalence of preclinical vitamin A deficiency in children aged 5-9 years is 4.9%, at a mild level of public health significance as assessed by WHO.

Intervention of high dose vitamin A capsules has been implemented for many decades, but the incidence of preclinical vitamin A deficiency in children 6-59 months of age has remained mild and has decreased slowly in recent years.

About anemia: The rate of anemia among children aged 6-59 months nationwide decreased at the community significance level of 19.6%. This proportion is still highest in the Northern Uplands (23.4%) and the Central Highlands (26.3%).

Rate of anemia in children 5-9 years old (9.2%); in children 10-14 years old (8.4%), are at the level of mild public health significance according to WHO assessment.

Rate of exclusive breastfeeding in the first 6 months

According to the collected data, the proportion of infants exclusively breastfed in the first 6 months improved significantly, increasing from 19.6% (2010) to 45.4% (2020). In which, in urban areas, this rate is 55.7%, rural areas 40.3% and mountainous rural areas 42.7%.

Knowledge and practice of food safety

The proportion of people with correct food safety knowledge and practices improved significantly: 35.8% of the respondents had good knowledge; 55.6% had average knowledge and only 8.6% had poor knowledge.

Regarding food poisoning treatment: 78% of respondents choose to send patients to medical facilities for treatment compared with 44.9% in 2010; The proportion of people having access to official food safety information has also doubled compared with the 2010 survey.

Assessing the results of the implementation of the National Strategy on Nutrition for the period 2011-2020, Deputy Minister of Health Do Xuan Tuyen said that Vietnam has basically achieved the goal of reducing the malnutrition of young mothers. children.

However, we have not yet met the indicators related to improving micronutrient deficiency, overweight and obesity control in adults and some indicators related to improving capacity to implement the Strategy. .

Mr. Tuyen emphasized that, with the results of the General Nutrition Survey announced this time, we will have orientations to develop the Strategy for the new phase, specifically:

– Increasing investment in essential nutritional interventions during the 1,000 golden days, including nutrition before / during pregnancy, nutrition for breastfeeding mothers, breastfeeding and complementary food. Integrate nutritional interventions in ensuring universal health coverage.

Efforts are being made to address the rapidly growing overweight and obesity among children, adolescents and adults. An approach to the entire food system is needed in response to urbanization and the challenges of the food system, helping people access a healthy and healthy diet. There is a need to improve legislation governing food and diet systems, in conjunction with targeted poverty reduction measures and changing eating behavior among specific population groups.

– Strategic investment and system restructuring are needed to achieve greater equity among ethnic minorities and mountainous areas. At the same time, there should be specific nutritional improvement targets for ethnic minorities and disadvantaged areas.

– It is necessary to shift nutrition from being seen as a medical issue to multidisciplinary engagement and participation. Integrating nutritional strategy into the mandate of other key industries can only change with institutional reform, allowing high-level convening, engagement, and coordination across sectors to address underlying causes. of different forms of malnutrition.

So far, Vietnam is on track to achieve the Global Nutrition Goals (40% reduction in child stunting and stunting by 2025 – Artwork

At the conference, Deputy Minister of Health Do Xuan Tuyen emphasized: “This Census of Nutrition is the largest scale ever in the country with the participation of 22400 households in 25 provinces. The street represents 6 ecological regions; simultaneously collects indicators on anthropology, micronutrients, individual diets, as well as information on food security and food safety and hygiene ” .

The rate of stunting in school age children (5-19 years old) is 14.8% (in 2010 this rate was 23.4%)

Ms. Rana Flowers, UNICEF Representative, FAO Representative, General Statistics Office leader, Director of Department of Science, Technology and Training, Ministry of Health commented, Vietnam is facing a triple burden of nutrition, including stunting, overweight, obesity and micronutrient deficiency. The Census is a rich source of data on age, gender, ethnicity, geographic area and socioeconomic status that can help ensure the new strategy targets children and communities. There is a risk of falling behind in general progress.

The census results show that there must be interventions at an urgent level, and approaches need to be reviewed and improved. The results also help to identify priority points, design interventions, and budget for implementation at the central and provincial level, the Northern Uplands and Central Highlands regions, and ethnic minorities. will need to be given priority investment attention.

7 main results of the National Nutrition Census (2019-2020) were announced at the Conference:

1. The diet of the people in 2020

Average energy in the diet reached 2023kcal / person / day, a slight increase compared to the energy level 1925kcal / person / day in 2010. Structure of energy generation from Protein, Lipid, and Glucid (2020) was: 15.8% : 20.2%: 64.0% (% of total energy intake), this structure is considered the recommended balance for Vietnamese people (2016).

The average level of consumption of vegetables and fruits per capita increased from 190.4g vegetables / person / day; 60.9g of ripe fruit / person / day (2010) to 231.0g of vegetables / person / day; 140.7g of ripe fruit / person / day (2020); the consumption of vegetables and fruits is only about 66.4% – 77.4% compared with the recommended demand of the Nutrition Tower for adults;

Meat consumption increased rapidly: From 84.0g / person / day (the average meat consumption nationwide in 2010) to 136.4g / person / day (by 2020); consumption in urban areas is higher, at 155.3g / person / day (2020).

Rice consumption tends to decrease.

There is a growing trend in city schools to increase the consumption of soft drinks and fast foods.

2. The rate of stunting (height / age) in children under 5 years old

The rate of stunting (height / age) among children under 5 years old nationwide is 19.6% – at

The National Nutrition Survey is conducted every 10 years. In 2019, the Nutrition Census was conducted right after the 5th Population and Housing Census (April 2019).

Leaders of the Ministry of Health, Department of Food Safety, National Institute of Nutrition answered the participants’ questions.

The National Nutrition Census was implemented by the National Institute of Nutrition (Ministry of Health) in collaboration with the General Statistics Office (Ministry of Planning and Investment) and supported by many international organizations such as UNICEF, FAO, WHO, World Bank, IGN, CDC (USA), Institute of Reseach Development (France), FHI 360 / FHI Solutions (Intake, Alive & Thrive), INDDEX Project-Tufts University (USA).

According to Deputy Minister of Health Do Xuan Tuyen, this General Nutrition Census has the largest scale ever in the country with the participation of 22,400 households in 25 provinces and cities representing 6 regions. Ecological.

Simultaneously collect indicators on anthropology, micronutrients, individual diets, as well as information on food security and food safety and hygiene.

On behalf of the implementing agency, GS. TS. Le Danh Tuyen, Director of the National Institute of Nutrition announced some main results of the National Nutrition Census (2019-2020):

Regarding the people’s diet in 2020, according to Mr. Tuyen, the average energy in the diet will reach 2023kcal / person / day, a slight increase compared to the energy level 1925kcal / person / day in 2010.

Structure of energy generation from Protein, Lipid, and Glucid (2020) is: 15.8%: 20.2%: 64.0% (% of total energy intake), this structure is considered balanced. according to recommendations for Vietnamese people (2016).

The average level of consumption of vegetables and fruits per capita increased from 190.4g vegetables / person / day; 60.9g of ripe fruit / person / day (2010) to 231.0g of vegetables / person / day; 140.7g of ripe fruit / person / day (2020);

The consumption of vegetables and fruits is only about 66.4% – 77.4% compared with the recommended demand of the Nutrition Tower for adults;

Meat consumption increased rapidly; from 84.0g / person / day (the average meat consumption nationwide in 2010) to 136.4g / person / day (by 2020); consumption in urban areas is higher, at 155.3g / person / day (2020).

Rice consumption tends to decrease. There is a growing trend in city schools to increase the consumption of soft drinks and fast foods.

The rate of stunting (height / age) among children under 5 years old nationwide is 19.6% – at

Can eating less can live longer?

In eating and drinking for health, there is a lot of advice about what to do and what not to do. In it, there are popular sentences such as “The more you eat, the sooner you die”, “A person in his life can only eat 9 tons of food. Whoever eats first, then goes first”.

These two sentences have been passed down for a long time, people use the cruelest words to convey a meaning: Eating too much will reduce the life span.

So, is a person’s longevity really related to eating more or eating less?

According to that theory, if you eat too much, you die prematurely, and if you eat less, will you live longer? Is there any scientific basis?

1, Some experimental studies have shown that eating less can prolong life.

“Longevity” has always been a hot issue in scientific community research, and scientists have also confirmed through experiments that diet and longevity are actually related.

Researchers from the Max Planck Institute for Aging Biology in Germany have published an article in the journal Nature, where the team has identified a protein called Sestrin in lab animal fruit flies. for intestinal cells, by limiting dietary intake, reducing the activity of intestinal stem cells, inhibiting the signal of aging, thereby improving health and prolonging life expectancy.

American scientists have studied from 200 monkeys. Divide monkeys into two groups, one group does not control their diet and eat until they are full, the other group limits their diets and eat only 70-80% full. After 10 years, it was found that the number of monkeys that controlled the diet had died up to 50, and the number of monkeys that controlled the diet was only 12 dead.

By year 15, all monkeys that did not control their diets died.

This method of grouping control variables has also been tested in humans.

Researchers from Duke University, USA divided 220 participants with an average age of 38 years and biological age of 37 years (biological age calculated by calculating total cholesterol, blood pressure and hemoglobin). into a group of 145 and a group of 75.

Among them, 145 people limited their portion sizes, consuming 10% less on average per meal, and the remaining 75 without any restrictions.

Two years later, it was found that the mean annual biological age of the restricted eating group decreased by 0.11 years and that the body was younger; while those taking the unrestricted diet increased their biological age by 0.71 years each year.

These studies all come to the same conclusion: Proper dietary control is beneficial for longevity, and eating less can prolong life.

2, Control your diet ≠ deliberate dieting

Proper dietary control is good for health and longevity, but it certainly shouldn’t excuse you. Diet control means on the basis of ensuring a sufficient supply of nutrients, not eating too full and eating 70-80% fullness. If you deliberately diet and do not eat anything will cause illnesses, such as increasing the burden on the heart, causing symptoms of dehydration, anorexia that can cause major harm to the gut and stomach, and health. The gastrointestinal tract is closely related to longevity.

The digestive tract has the functions of digestion, absorption, excretion, immunity and emotional regulation, is the most important organ to support health.

An unhealthy digestive tract can easily cause malnutrition and cause or worsen various diseases. The health of the gut naturally affects longevity.

So, in addition to controlling the diet, we should also pay attention to healthy and protect the stomach.

3, How to protect gastrointestinal health?

Take control of your portion sizes. Each meal is to eat 70-80% full compared with a full meal, which has a lighter burden on the digestive tract and stomach. It may also play a role in stomach nourishment and stomach protection.

For daily food intake, please refer to the relevant British Dietetic Association’s documentation for more details. The generalized example is as follows:

Fish and shrimp: 50 ~ 100g

Vegetables: 300 ~ 500g

Fruit: 200 ~ 400g

Nuts: less than 30g, as big as the palm of your hand

Meat: less than 75g, the total amount of red meat should be controlled below 500g per week.

Main food (starch from cereals or potatoes): in 400g of raw cereals should account for 1/3 of the nutrition, inseparable to help the stomach digest and absorb well, if there are problems with the digestive tract. the chemical must be adjusted in time.

* The article references data from many sources.