Five keys to managing a healthy diet

Five keys to managing a healthy diet
Every day thousands of people died of food sources should be avoided
• It is a problem both in developed countries and in countries berekembang
• It is a rangkian of the health system
• Can attack all good age infants, children, and adults
• Creating a series of diarrhea and malnutrition
• It can attack the national economy, development and international trade
Food can be contaminated by harmful microbes at any stage before we eat
Our five key that not only prevent the disease from eating contaminated food, but also keep the transmission of disease because of mishandling of food preparation such as bird flu
Knowledge is a single window to see the world, for that society needs to learn how to open the window
Implementation of the right stylist in the provision of food is the key to prevent diseases of food sources
Cause of illness associated with food
• Diseases due to Viruses
- Infectious Hepatitis
- Poliomyelitis
- Diarrhoea
• Diseases due to Bacteria
- Cholera
- Typhoid fever
- Paratyphoid fever
- Dysentery basiler
• Poisoning
- Clostridium
- Staphylococcus
- Streptococcus
- Other
- Types of Pathogens
- Hepatitis A virus
- Polio virus
- Rotavirus
- Types of Pathogens
- Vibrio cholerae
- Salmonella typhi
- Salmonella paratyphi
- Shigella disentriae
- Campylobacter petus
- Clostridium botulinum
- Staphylococcus aureus
Five keys to managing a healthy diet
I. Keep clean

* Wash hands before food menyaiapkan
* Wash your hands after the toilet
* Wash all equipment and tables to prepare food
* Protect the kitchen area of cockroaches, flies and pests

II. Separate raw and cooked food
* Separate the meat, fish, raw chicken from other foods
* Use a knife or a different container for cooking
* Store food in special containers are not mixed until cooked food and raw
III.Masaklah food and
* Cook food and especially meat, eggs and fish
* Cook until done correctly a minimum temperature of 70o C, a clear broth rather than red
* Heating also repeated at the same time
IV.Jaga food at safe temperatures
* Foods that are cooked do not let more than 4 hours at room temperature
* Enter in the refrigerator, cooked foods which are easily damaged or temperature should be <5o C
* Do not store food too long in the fridge
V. Use water and safe materials
* Wash fruits / vegetables with care especially if crude ikonsumsi
* Use clean water to wash
* Select the material / fresh foods
* Do not take food outdated
There is increasing demand irformasi about healthy foods at the international level, national and local levels.
WHO network called for all relevant units to disseminate information is the key to success is spread around the world