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Much to be desired in Guyana’s approach to nutrition – Corlette

Jul 23, 2011 News

“In Guyana, our approach to matters of nutrition continues to leave much to be desired. It is debatable whether the under importance to matters of nutrition is due to lack of knowledge of the properties of the various food groups, or to the cost of food including fruits and vegetables or to cultural practices or taboo impediments,” says Clement Corlette, Region Four Chairman.
He made those remarks, yesterday, at the Region’s Nutrition Awareness Week programme held at the Diamond Community Centre, East Bank Demerara. The theme for this year’s activity is ‘Healthy Eating and Active Living’.
Corlette said that it is important for persons to understand the energy content of food they consume in an effort to manage their body mass or weight.
“For example, how many persons are aware that foods of the Carbohydrates group produces four calories per gram. Protein foods also supply four calories per gram, fats supply nine calories per gram, and alcohol supplies seven calories per gram,” he stated.
It was noted that in an effort to safe guard the human body from certain diseases one need to maintain a balance diet and be engaged in regular exercise.
He said that in some nations Governments establish a national minimum standard for the daily intake of nutrients. In the USA for example, there exist a standard known as the Recommended Dietary Allowances.
He recommended that the Health Ministry look into establishing a nutritional standard to provide the basis of a balance diet, as a good nutrition also assist to minimize the need for expenditure for curative medicine intervention since the body’s immune system would be properly nurtured.
“A balance diet for school age children is a necessity for their good health and for the growth of healthy brain cells. Every investment in the nutritional well being of children by parents is a valued and worthy investment,” Corlette stated.
Minister of Health, Dr. Leslie Ramsammy stated that the Ministry needs to create standards for salts and trans-fat. He added that Ministers of Health of the Caribbean should aim at creating a Regional Standard to regulate salt and trans-fat in food.
Dr. Ramsammy has instructed all inspectors to ensure food vendors are in possession of food handler’s certificate and they operate under sanitary standards.
He noted that this is not to pressure vendors but to keep children and consumers safe since food if not prepared properly and exposed to harmful environments is a major risk to persons’ health.

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