GEMRCN PDF

One of the main intentions of the PNA is to facilitate access to healthy food for all, especially for those who cannot manage the content of what they eat, like the 6 million students who eat in canteens from kindergarten through high school. In this context, the General Food Directorate wished to promote a varied and balanced diet, and tailored to the needs of children in school canteens by mandating compliance with nutritional rules meals composition, variety and frequency of meals, portion size. This very first version targeted only school meals. In the National Education Body disseminated to school leaders, "Circular of the school" which incorporated and completed the first dietary guidelines frequencies and portion size weights.

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The first aspect to point out is that the version covers all audiences, including early childhood, whatever the catering structure — public, business, educational, care, prison or military.

In , the nutritional targets were to reduce fat intake and increase fibre, vitamin, iron and calcium intake. In , whilst obviously maintaining the same course, there are 2 new goals: re-balancing the kinds of fatty acids consumed, and reducing intake of simple carbohydrates. Consequently, for infants and young children in day care or drop-in day care centres, the recommendation refers to specific targets for reducing protein intake and covering iron requirements given the risk of insufficient intake.

For elderly people in care homes, the recommendation changes and argues the specific objective of increasing protein intake. In order to re-balance fatty acid consumption, an entire chapter deals with choices of added fats. The following are recommended:. In all recipes, the use of different vegetable oils is recommended, however, care must be taken with margarine given its saturated fatty acid and trans fatty acid content.

Recommended amounts for seasoning are given in the appendices. To avoid all forms of excess, sauces should not always be left freely accessible, but served sensibly and in moderation. Lastly, the recommendation advocates the use of data sheets for recipes used in menus, displaying the weights of foods that are sources of fat.

For industrial foods, products containing less than 1g of trans fatty acids per g are to be preferred. The recommendation advocates limiting the consumption of desserts containing more than 20g of total simple carbohydrates per portion, i. Three frequency control panels tailored to the different audiences have been set up.

The evening meal is taken into consideration for residential school pupils. Weights have been adapted, and on the whole, portions have not been reduced except for mixed dishes. Quantities are no longer minimum, but recommended; exceeding them is therefore not desirable.

Some criteria have been re-examined. Thus, the frequency at which fruit is served, considered as the only guaranteed source of vitamin intake, is now independent of that for raw vegetables. In addition, to ensure vitamin C intake, pressed fruit juice or pure fruit juice high in vitamin C at least ml are recommended daily. For toddlers, only fish fillets are suggested since they do not contain additives or any other ingredients.

In addition to the intake of micronutrients such as iron, found in meat whatever its texture, it is also important to promote menus with cooked, non-minced muscle, necessary for maintaining all-important education on taste and chewing. The GEM RCN emphasizes that education on nutrition for catering staff must be considered essential for public organisations and their establishments, and they must employ qualified personnel such as dieticians.

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