GIZI

MASYARAKAT
COMMUNITY NUTRITION

GIZI

AL GIZZAI

= makanan dan manfaat untuk kesehatan

= sari makanan yang bermanfaat untuk
kesehatan

ILMU GIZI
Ilmu yang mempelajari cara
memberikan makanan yang sebaikbaiknya agar tubuh selalu dalam
kesehatan yang optimal
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History of the word

Nutrition
From the Latin nutrire, to suckle, nurse, or nourish,

the
word came into English via Middle French to mean
supplying or receiving nourishmenta meaning that it
retains to this day. The importance of proper nutrition
was recognised early:

Hippocrates advised, let your food be your

medicine and your only medicine be your
foodan idea that has echoes in the modern
expression you are what you eat.
www.thelancet.com Vol 366 December 17/24/31,
2005
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Nutrition (Webster)
Nourishing or being nourished, especially the
series of processes by which an organism
takes and assimilates food for promoting
growth and replacing worn or injured tissues.
Anything that nourishes, nourishment; food.
The science or study of proper balanced diet
to promote health especially in human
beings.
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Diet (DIAITA) (Yunani) ; (diaeta :

Latin)
= way of life, regimen. Suatu cara hidup
sehari-hari yang sehat yang tergantung
dari cara seseorang memilih makanan
dan menyimpan dari lingkungannya.
Arti lain:
What a person or animal usually eats
and drinks; daily fare.
Special or limited selection of food and
drink, chosen or prescribed for health or
to gain or lose weight.

MAKANAN

BAHAN
MAKANAN

ZAT GIZI

Interrelationship of food, nutriment and the body

Sumber: Donald S. McLaren

MASALAH GIZI KURANG DI

MASYARAKAT
1.

GANGGUAN AKIBAT KEKURANGAN

IODIUM (GAKI)

2. ANEMIA GIZI BESI (AGB)

3. KURANG VITAMIN A (KVA)
4. KURANG ENERGI PROTEIN (KEP)
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MASALAH GIZI GANDA

Gizi kurang

Gizi lebih

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BMI (Body Mass Index)

IMT (Indeks Masa
Tubuh)
BB(kg)
= -----------TB2 (m)
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IMT (BMI) MENURUT

DEPKES RI
KATEGORI
KURUS

Kekurangan berat
badan tingkat berat
Kekurangan berat
badan tingkat ringan

IMT (BMI)
< 17,0
17,0 18,5

NORMA
18,5 25,0
L
GEMUK Kelebihan berat badan >25,0 27,0
tingkat ringan
Kelebihan berat badan
tingkat berat

> 27,0
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MALNUTRITION
UNDERNUTRITION
KURANG ENERGI PROTEIN

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Kompas online: 7 Maret 2008

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The basic cause of undernutrition,

poor food intake and disease is
usually poverty.

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This slide set demonstrates some of the

causes of undernutrition - using a case
study of the Ortiz family who live in a
high-density area in a large South Asian
city.
In areas like this, an average family
has 6 family members who live in 1-2
rooms, and share a toilet with many
other families.
Water is usually from a communal tap.
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Community Nutrition Teaching-aids At Low Cost (TALC)

The environment in which the Ortiz family

live.

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The Ortiz family: Eliza 23y, Marcelo 30y, Naomi 4y,

Nancy 3y, Christopher 2y & Joey 5m.
They rent one room (2.6m X 2.1m) that has an electric
light, cupboard, bench and altar. Marcelo earns
$2/day as a driver.

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The older Ortiz children with all their

toys.

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Nancy early one morning. Notice the

drum for water and the faeces not yet
cleaned up.

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It is difficult to tell that Nancy is

undernourished until you compare her
with a healthy child.

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Naomi is also undernourished. She is the same

height and weighs less than a healthy boy who
is 2 years younger.

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Low food intake and infection are

immediate causes of
undernutrition.
The following slides show:
The amounts of food eaten by Joey
and Nancy.
That the children are often ill.
The reasons they are ill.

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Joey is not breastfed. He gets 6 bottles of

sweetened condensed milk and water/day. The
older children sometimes share the bottle.

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Joey also gets a spoon/day from a jar of

strained bananas & mashed potato. His diet
gives about 75% of his protein needs & few
micronutrients. Much of his energy is from
sugar.

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Nancy daily diet, when she is well, gives 72%

of her energy needs, 95% of protein needs &
31% of vitamin A needs. Her poor diet is one
reason why she is undernourisehd.

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Nancy is often ill with fever, colds or

diarrhoea. Then she eats only thin porridge giving about 20% of her energy and protein
needs, and few micronutrients.

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Frequent illness is another reason for children

to eat less and become undernourished.
Here is a month in the life of a child like
Nancy. Ester is ill, and not eating well, for 10
out of 30 days.
From Nutrition for Developing Countries 1992 OUP

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Christopher is also often ill. The older

children look anaemic, and have ascariasis.
Their parents have hookworms.

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An alley near the Ortiz home shows why the

children are often ill: crowded conditions and
a warm climate encourage the spread of
disease and pests.

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Waste of all kinds is put in uncovered bins;

waste water and sewerage runs down open
drains. Toilets are few the Ortiz family share
one with 9 other families.

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ANTRHOPOMETRI
C
MEASUREMENTS

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PEMANTAUAN
PERTUMBUHAN
BALITA
DI
INDONESIA
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ANEMIA GIZI BESI

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SPOON NAILS

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KURANG
VITAMIN A

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NIGHT BLINDNESS &

BITOTS SPOT

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BITOTS SPOT

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BITOTS SPOT

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BITOTS SPOT

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BITOTS SPOT

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BITOTS SPOT

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CORNEAL & CONJUCTIVAL

XEROSIS

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CORNEAL
PERFORATION

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KERATOMALACIA

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PTISIS BULBI

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LEUKOMA

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STAPHYLOMA

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Iodine deficiency
disorders
Selection of slides from TALC set IDD 1995 with updated
text.

For more details see Towards the global

elimination of brain damage due to iodine
deficiency by Basil Hetzel and others. 2004
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Lady with large goitre and child with cretinism

two easy-to-recognise iodine deficiency
disorders

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But the most important

and widespread IDDs are
varying degrees of brain
damage (which can
result in severe apathy
and/or deafness).

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Iodine is needed to make thyroid

hormones which are produced by
the thyroid gland

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Children with neurological cretinism

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Chinese adults with

hypothyroid cretinism

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Women with large

goitres

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Women with nodular

goitres

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Communities at risk of
iodine deficiency

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Packets of iodised salt

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PEDOMAN GIZI

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U.S. Food Guide Pyramid

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DIETARY GUIDELINES FOR AUSTRALIAN

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Chinas Pagoda

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Pedoman untuk menyusun

menu
:

Harus memenuhi kriteria:

(DIET YANG NORMAL DAN SEIMBANG)

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Normal diet
1.

Segi Ilmu Gizi:

Harus memberikan semua nutrien esensiil dalam

jumlah yang adekwat yaitu: a well-balanced
diet atau menu seimbang sebagai berikut:
a. memberi cukup energi yang diperlukan oleh
tubuh.
b.memberi suatu tingkat kecukupan akan protein
untuk memenuhi keperluan pertumbuhan,
defence mechanism, perbaikan jaringan yang
rusak dan pemeliharaan
c. mengandung cukup lemak untuk memberikan
asam lemak esensiil dan vitamin yang larut
dalam lemak.
d.memberikan vitamin dan mineral dalam jumlah
yang adekwat.
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2. Segi Ilmu Faal:

a.

harus memberikan air dan fiber

(bulk) dalam jumlah fisiologik.

b.

harus mudah dicernakan

c.

harus memberikan rasa kenyang

(feeling of satiety)
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3. Segi ekonomi.
Di dalam keluarga, penghasilan atau
daya beli mempengaruhi relative
availability of food. Makanan harus
mudah tersedia, baik ditinjau dari
sudut pengadaan maupun biaya
(harga).

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4. Segi sosio budaya dan agama.

Harus dapat memenuhi tuntutan
selera dan kebiasaan makan
(gastronomic customs), dan tidak
bertentangan dengan peraturan
agama dari kelompok masyarakat
yang bersangkutan.

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Pengaruh kebudayaan

Pengaruh pemimpin masyarakat

Hubungan antara keluarga / saudara
Kepercayaan / sikap terhadap
makanan, penyakit, hidup, mati
Filosofi orang di daerah tersebut,
termasuk tujuan hidup, nilai-nilai
hidup
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Sikap terhadap makanan

a.
b.
c.
d.
e.
f.
g.
h.

Makanan dan bukan makanan

Makanan yang boleh dimakan / tidak
boleh dimakan (FOOD TABOOS)
Makanan yang khusus untuk upacara
Makanan yang dapat menyebabkan
penyakit
super foods
Makanan yang meningkatkan derajat
Cara mempersiapkan makanan
Pola kebiasaan makan
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 Well balanced diet

1.
2.

3.

4.

Energi: harus memberi cukup energi

yang diperlukan oleh tubuh
Protein: Harus memberi suatu tingkat
kecukupan akan protein untuk
memenuhi keperluan tubuh akan:
pertumbuhan, defense mechanism,
perbaikan jaringan yang rusak dan
pemeliharaan.
Lemak: harus mengandung cukup
lemak untuk memberikan asam-asam
lemak esensiil dan vitamin yang larut
dalam lemak.
Vitamin dan mineral: harus
memberikan vitamin dan mineral
dalam jumlah yang adekwat. 76

Normal & well balanced

diet
Karbohidrat: 60 - 70 %
Lemak : 25 - 35%
Protein :
10 %

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Proporsi dari energi asal lemak, karbohidrat dan protein

terhadap persentasi seluruh energi dari diet dibandingkan
dengan penghasilan (GDP US$) negara (1962)
(FAO Nutrition Newsletter 7(3): 2, 1969)

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Kepustakaan
1.

2.
3.
4.
5.

Sediaoetama, Achmat Djaeni, Ilmu Gizi

untuk mahasiswa dan profesi di
Indonesia Jilid I dan II.
Pudjiadi, Solichin, Ilmu Gizi klinis pada
anak.
Notoatmodjo, Soekidjo, Ilmu Kesehatan
Masyarakat Prinsip-Prinsip Dasar.
Kompas online
Community Nutrition Teaching-aids At
Low Cost
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