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Comemoração do �Dia Mundial �da Alimentação

Sensibilização

e

Sugestões de Atividades

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A Organização das Nações Unidas para a Alimentação e a Agricultura (FAO) declarou o ano de 2021 como o Ano Internacional das Frutas, Legumes e Verduras

declaring 2021 as the International Year of Fruits and Vegetables, the United Nations (UN) General Assembly aims to raise awareness of the nutritional and health benefits of fruit and vegetables and their contribution to a balanced and healthy diet and lifestyle. It also hopes to draw attention to the need to reduce losses © FAO/ James Hill and waste in the fruit and vegetable sector (UN, 2020) while delivering better on environmental outcomes. Action is needed at the country level to increase the production and consumption of fruit and vegetables and make them more economically accessible to consumers, while generating economic, social and environmental benefits in line with the Sustainable Development Goals.

The Year aims to raise awareness of the nutritional and health benefits of consuming more fruits and vegetables as part of a diversified, balanced and healthy diet and lifestyle as well as to direct policy attention to reducing loss and waste of these highly perishable produce items. When we think of healthy eating, the first food items that often come to mind are fruits and vegetables – colourful, vitamin-, mineral- and fibre-rich, they are vital for the proper functioning of the human body. The benefits of consuming fruits and vegetables as part of a nutritious diet are vast. Fresh produce items are not only beneficial to consumers, but they also benefit the food system. The fruit and vegetable sector contributes to increasing biodiversity, generating environmental sustainability, and improving the livelihoods of farmers and employees operating along the value chains.

Fruits and vegetables are highly perishable products, and this can cause high levels of food loss and waste at every step of the value chain, starting at the farms. Given that many fruits and vegetables are consumed raw or uncooked, they may also pose a risk for foodborne illnesses linked to pathogen contamination and food safety risks due to chemical contamination. Therefore, it is crucial to look at the fruit and vegetable sector holistically as an integral part of the food system, going beyond nutritional benefits, and to also examine their social, economic, and environmental benefits. Different actors can contribute to making fruits and vegetables more accessible, affordable and available. Investing in the cold chain, research and development, and digital innovation can help improve the sector substantially.

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O porquê desta comemoração?

Devido aos seus benefícios nutricionais e na saúde
Necessidade de aumentar o seu consumo, diariamente
Reduzir o desperdício e perdas destes preciosos produtos

The Year aims to raise awareness of the nutritional and health benefits of consuming more fruits and vegetables as part of a diversified, balanced and healthy diet and lifestyle as well as to direct policy attention to reducing loss and waste of these highly perishable produce items. When we think of healthy eating, the first food items that often come to mind are fruits and vegetables – colourful, vitamin-, mineral- and fibre-rich, they are vital for the proper functioning of the human body. The benefits of consuming fruits and vegetables as part of a nutritious diet are vast. Fresh produce items are not only beneficial to consumers, but they also benefit the food system. The fruit and vegetable sector contributes to increasing biodiversity, generating environmental sustainability, and improving the livelihoods of farmers and employees operating along the value chains.

Fruits and vegetables are highly perishable products, and this can cause high levels of food loss and waste at every step of the value chain, starting at the farms. Given that many fruits and vegetables are consumed raw or uncooked, they may also pose a risk for foodborne illnesses linked to pathogen contamination and food safety risks due to chemical contamination. Therefore, it is crucial to look at the fruit and vegetable sector holistically as an integral part of the food system, going beyond nutritional benefits, and to also examine their social, economic, and environmental benefits. Different actors can contribute to making fruits and vegetables more accessible, affordable and available. Investing in the cold chain, research and development, and digital innovation can help improve the sector substantially.

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Benefícios das frutas, legumes e verduras

Prevenção de doenças crónicas (diabetes, cardiovasculares, cancro, entre outras)

Crescimento e desenvolvimento saudáveis

Melhoram a imunidade (defesas) e a saúde intestinal

Ajudam a prevenir a obesidade e a desnutrição

Fortalecem a saúde mental e física (rendimento escolar e físico)

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O que são frutas, legumes e verduras?

A definição exata não é consensual

A FAO estabeleceu que as frutas, legumes e verduras são:

considerados partes comestíveis de plantas (por exemplo, estruturas portadoras de sementes, flores, botões, folhas, caules, brotos e raízes), cultivadas ou colhidas silvestres, em seu estado natural ou em uma forma minimamente processada

What are fruit and vegetables? There is no widely accepted definition for either fruit or vegetables. The definition agreed to for the International Year of Fruits and Vegetables is as follows. Fruit and vegetables are considered edible parts of plants (e.g., seedbearing structures, flowers, buds, leaves, stems, shoots and roots), either cultivated or harvested wild, in their raw state or in a minimally processed form. Excluded are the following: z Starchy roots and tubers such as cassava, potato, sweet potato and yams (although leaves of these plants are consumed as vegetables) . z Dry grain legumes (pulses) unless harvested when immature. z Cereals including maize (corn), unless harvested when immature Nuts, seeds and oilseeds such as coconuts, walnuts and sunflower seeds. z Medicinal or herbal plants and spices, unless used as vegetables. z Stimulants such as tea, cacao and coffee. z Processed and ultra-processed products made from fruit and vegetables such as alcoholic beverages (e.g. wine, spirits), plant-based meat substitutes, or fruit and vegetable products with added ingredients (e.g., packed fruit juices, ketchup).

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Não estão incluídos na definição

Mas devem fazer parte da tua alimentação diária

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Desafio!

Consumo diário de 5 porções de

hortofrutícolas

1 Porção

1 Peça de fruta

1 prato de sopa

Meio prato de hortícolas

ou

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Desafio!

Dicas

Podes incluir fruta nos lanches
Sopa com vários vegetais, alguns deles inteiros, para iniciar o almoço e o jantar
No prato pode ser crus ou cozinhados
Usa a peça de fruta como sobremesa

5 Porções = 2 de fruta + 3 de hortícolas

Atenção, prefere frutas e hortícolas no seu estado natural

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Sabias que…�

As frutas, legumes e verduras conferem um toque único de sabor, variedade e cor aos teus pratos?
Quanto mais variares na cor dos hortofrutícolas mais benefícios terás?
Cada pigmento confere uma caraterística e benefício específico?

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A cor é a chave!

Roxo e azul

Propriedades antioxidantes: reduz o risco de cancro e cardiovasculares

Vermelho

Prevenção de cancros e saúde cardiovascular

Laranja

Contêm caratenóides que ajudam na saúde ocular

Amarelo e Branco

Fitoquímicos com propriedades antivirais e antibaterianas

Verde

Fitoquímicos com propriedades anticancerígenas

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Sugestão de atividades

Criar um calendário da sazonalidade de frutas e hortícolas
Criar um calendário da ingestão de frutas e hortícolas
Afixação e reflexão do cartaz (slide seguinte)
Elaboração do arco-íris dos hortofrutícolas
Reflexão e discussão do vídeo: https://youtu.be/RitoewCiGL4

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Dá uma oportunidade a estes grupos de alimentos!

Partilhem as vossas atividades ou dúvidas para dre.saudeescolar@azores.gov.pt

para a devida divulgação!

#DiaMundialdaAlimentação

#HeróisDaAlimentação

#WorldFoodDay2021