Nutrition in Thailand
To give a clear view about what a healthy diet is, nutritionists and doctors of Thailand developed the nutrition flag. The flag is divided in sections to show how much you need of certain products. The flag is composed of four layers and it is wide at the top and narrow towards the bottom.
The first layer represents starchy components, in Thailand this is mainly rice. This layer is the biggest which means that the most food is needed from this layer. The main nutrients are carbohydrates, because this is the main energy source. Unrefined foods such as brown rice are recommended. They recommend eight to twelve rice spoons a day.
The second layer consists of vegetables and fruits. This layer must be sufficiently consumed, because this group is the main source of vitamins, minerals and dietary fibre. They recommend four to six spoons vegetables and three to five portions of fruit.
In the third layer there is meat, legumes, eggs and milk. These should be consumed in an appropriate amount to receive enough of good quality proteins. These components are also a source of iron and calcium. They recommend one or two glasses of milk and six to twelve spoons of meat.
And finally, the fourth layer consists of oil, sugar, and salt. These products should be limited.
The following five messages are interpreted from the nutrition flag:
1. Eat adequate foods from the five food groups
2. The amount of foods required are shown by the shape of flag
3. Eat a variety of foods from each of the five food groups
4. The amount of food is measured in a household unit such as rice-serving spoon, spoon (=tablespoon), cup/glass, and fruits are measured as portions
5. Oil, sugar and salt should be consumed in limited amounts
The recommended amount of food is divided into three groups according to the energy need: 1600 Kcal, 2000 Kcal and 2400 Kcal. All children from the age of 6 to 13, working women from 25 to 60 years, and people who are older than the age of 60 need 1600 Kcal. For teens and young adults from 14 to 25 years and working men aged 25 to 60 years old recommended is 2000 Kcal. 2400 Kcal is the recommended amount for workers, farmers, athletes, etc., because they need more energy in their daily lives.
The nutrition changes in Thailand
Traditional Thai diet
The traditional eating pattern was based on the fact that Thai people, in order to extend the lifespan, they promote good health and they try to prevent of the premature development of chronic diseases. The diet was rich in grains, legumes, fruits and vegetables, low in animal foods and moderate in lean meats. Rice and fish were the main ingredients of Thai cuisine. Invertebrates, plants and herbs are still widely used in the preparation of meals; large pieces of meat are rarely used in dishes. The cooking methods, stewing, grilling and baking are still widely used. (Stir) frying is a cooking method that lately has increased and is an influence of Chinese cuisine.
Changes
Eating patterns are shifting from a traditional Asian diet, grain-based and low-fat, to a more Western diet, characterized by an increased consumption of animal products, fats and sugars, and a reduced consumption of complex carbohydrate foods. Also it is believed there is a shift in the time spent of the preparation and procurement of food, namely they consume more and more ready-to-eat meals and readymade food products. This food is mainly influenced by commercials and advertising.
Changes were also observed in the food system of Thai society. Food was produced for sale and export rather than for domestic consumption. Food consumption was previously purchased from abroad rather than self-produced.
The rapid changes in food intake and lifestyle patterns in Thailand clearly show a significant impact on the changing pattern of disease burden on the population. This gives a dietician many work opportunities.