Mother, Infant and Young Child Nutrition & Malnutrition Mother, Infant and Young Child Nutrition & Malnutrition - Feeding practices including micronutrient deficiencies prevention, control of wasting, stunting and underweight
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About Healthy Nutrition

Preparing Balanced Meals


Choosing the right foods is the first step towards a healthy diet. The next step is learning the best way to store, prepare and cook your healthy food.

Fresh foods are always the best option. Local products are more likely to have been harvested recently. When choosing fruits and vegetables they should look undamaged. Leaves should be crisp, root vegetables firm with skin unbroken. However, food doesn't have to be uniformly sized to be healthy. Food that grows naturally comes in different shapes, shades and sizes.

Tinned foods should be in intact tins, with no dents, bulges and rust marks. Any damage may have allowed bacteria or other germs to enter the tin.

Eggs should be inspected before purchase. Cracked eggs are open to infections and any "fur" may imply that they are mouldy. When holding the egg against the light, the content should be clear. The yolk should not move too much when the egg is turned.

Raw meat should look firm, fresh and a healthy pink colour. Anything graying or bleached looking should not be eaten.

Fresh fish should feel firm and slightly supple. Avoid fish with dull eyes or slimy skin.

Raw and cooked products should not come into contact with each other. Shop staff should use different utensils to move them.

6 March, 2016

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