Challenges and Opportunities

in Driving Healthy Eating Behaviours

in Indonesia

Director of Community Nutrition, MOH

Ir. Doddy Izwardy, MA

Pullman Hotel, Jakarta – 4th October 2018

 SYSTEMATIC

Overview of Indonesian Consumption Pattern

Healthy Eating Policy in Indonesia

Balance Nutrition for Healthy Life

Challenges and Opportunities

Proportion of Carbohydrate, Fat, &
Protein from total energy intake
Indonesian Population 2014

Carbohydrate Fat

270 243,9
240 Average of Carbohydrate, Fat, & Protein Intake (gram)
210 Indonesian Populatin 2014
180
gram

150
120
90 52,9 61,2
60
30
0
Carbohydrate Fat Protein
Karbohidrat Lemak Protein
Monthly Average Expenditure per Capita (Rupiahs)
by Commodity Food Group and Urban Rural Classification

The highest percentage of three food groups are

prepared food and beverages, cereals and
cigarettes, while the lowest three food groups are
tubers, spices and miscellaneous food items.
 Trend of Risk Food
Proportion of Central obesity
(Waist Circumference
Population ≥ 10 years old, 2007 - 2013
Men >90cm ; Women>80cm)

Title
26,6%
18,8%

2013
2007

Proportion of Adult >18 years old

based on Height and BMI
2007 - 2013
Proportion of population
≥ 10 years old with lack of fruit
and vegetables consumption

93,5%

Riskesdas, 2013
Non Communicable Disease in Indonesia

Death caused by NCD • 1st death causes

• 4 from 10 cause of death
100
1995 2016
• 39% heart disease patients are
Heart <44 years old
Diseases
80

• 12% children under-five are obesity

60
• 8 from 100 children are obesity
Obesity
40

• 4th death causes

20
• 2 from 100 diabetes patients are
between 25-34 years old
Diabetes
0
Angka Kematian (%)
 FOOD AND NUTRITION STRATEGIC POLICY
Presidential Decree 83/2017

5 PILLAR
Community • Nutrition education
Nutrition • Nutrition
Strateguc Policy Improvement
supplementation
Enhance • Nutrition and Health
Food and Nutrition accessibility and Services
Action Plan food diversity
• Community
Food quality and empowerment in
Monitoring, safety
Evaluation, and
food and nutrition
Reporting System Clean and Healthy • Social security
Life Behaviour support
Budgeting • Early Childhood
Coordination in
food and nutrition Education Program
“Healthy Living Community Movement”
President Instruction 1/2017

Physical Regular health

activity checks

Eat fruit and vegetables

Clean up the Use healthy

environment latrines

Not smoking

Healthy behavior to support better

parenting in order to enhance life
quality and prevent nutrition problem
 Information and Daily Suggestion of SUGAR, SALT, FAT
in Labeling for Processed anf Fast Food
(Ministry of Health Decree 30/2013)
• "Consuming sugar more than 50 grams, natrium more than 2,000 milligrams,
or total fat more than 67 gram per person per day will contribute to the risk
of having hypertension, stroke, Laboratory Test diabetes, and heart attack".

• According to the law and regulation, labeling for Fast foods should be
implemented by franchise business that have more than 250 outlets.

• Should be applied by 2016

The Regulation have been revised

(Ministry of Health Decree 63/2015)
Will be apply by 2019
 Government planning in reducing the prevalence of obesity and
degenerative diseases with taxation for sugar sweetened beverages
• Experience in the UK shows that with taxation of 0.8 - 0.24
poundsterling, the impact on sales is 3.8%.
• In Philippines, the price increase resulted in taxation around 14%,
• In Mexico shows a decline in purchases of products around 7.6%.
• This taxation approach might increase the prices of the product.
However, the important thing is to reduce the prevalence of
obesity and degenerative diseases.

In 2018 Indonesia has been formulated regulation about tax for

sugar sweetened beverages; along with nutrition education
 Indonesia published first set of dietary guidelines in 1995,
revised and updated in 2014.

The development and update of the guidelines was led by the Ministry of
Health with the participation of representatives from
professional organizations, relevant government agencies,
and non-government organizations.

The technical guidelines is targeted to professionals and officers from

various governmental and non-governmental institutions that implement
nutrition education interventions.
The messages are directed to the general public, but the guidline includes
specific advice for groups through the life cycle.

BALANCE NUTRITION GUIDELINE

(Ministry of Health Decree 41/2014)
 HEALTHY LIFESTYLE
with BALANCED NUTRITION

1st Pillar 4th Pillar

Diverse Food Weight
Monitoring

2nd Pillar 3rd Pillar

Clean and Healthy Physical Activity
Life Behaviour
 10 MESSAGES OF
BALANCE NUTRITION

Eat variety of foods

 My Plate

Physical activity
30 minutes/day

Drink water
Wash hand 8 glasses/day
with soaps
Example for
one dish
with
balance
nutrition
Eat plenty of vegetables and
fruits
 3 Eat high-protein foods (animal or vegetable
sources)

Animal sorces 2-4 portion per day

(ex, 70-140 g/2-4 med. slice of meat)

Vegetable sources 2-4 portion per day,

(ex. 100-200 g/4-8 med. slice of
tempeh)
Eat a variety of staple foods

Staple food, as a carbohydrate sources and rich

of vitamin and minerals. Reommendation for
staple food consumption about 3-4 portion/day
or equal to 100 g rice or ¾ glasses in a dish
Limit consumption of
sweet, salty, & fatty
foods
4 table spoon of SUGAR
1 table spoon of SALT
5 table spoon of FAT from oil
 Eat breakfast everyday

Breakfast between wake up time until 09.00 in the

morning to fulfill 15-30% daily nutritional needs.
Drink enough safe water

consumption water as a macro

essential nutrition is recommended
about 1,5 L/day or equal to 8
gelasses/day.

•
 Read food
labels

Wash your hands

with
soap and running
water
Perform adequate physical
activity
and mantain normal weight
 CHALLENGE & EXPECTATION

4 Healthy 5 Perfect  the slogan before balance nutrition was remembered

by everyone  a challenge to change people mind

Monitoring and evaluation until the grass root level (ex. Posyandu, PAUD) to
ensure the implementation of this guideline by nutrition education
interventions.

Coordination between stakeholder  including FOOD INDUSTRY to :

• Educate people through public private partnership
• Educate people with labeling and advertisement;
• Enhance program sustainability
THANK YOU