There may be some differences between Australia's dietary guidelines and your intended country of practice.
Indonesia's Food Pyramid is shown below, along with the Australian Guide to Healthy Eating (AGHE) as a comparison. Do take note of the key differences between the two guides!
Key differences compared to AGHE
4 food groups are presented in the infographics:
Staple food (labelled as makanan pokok) such as rice, starch and root vegetables.
Fruits (labelled as buah-buahan).
Vegetables (labelled as sayuran).
Protein-rich foods (labelled as lauk pauk i.e. side dishes, usually consumed with staple foods) including meat, poultry, fish, eggs, beans, tofu, tempeh.
There is no separate group for dairy products such as milk, yoghurt, cheese and/or alternatives.
Hygiene practice and physical activity are mentioned in the infographics.
Last date guideline was reviewed/updated:
2014
Date accessed:
02/2023
Language:
Infographic available in Indonesian
Key evidence that influence the food recommendation:
Population health data (Riset Kesehatan Dasar; RISKESDAS)
Are there modified versions for certain major cultural groups?
None identified
Guiding Principles:
Enjoy a variety of foods (Syukuri dan nikmati anekaragam makanan)
Consume plenty vegetables and enough fruits (Banyak makan sayuran dan cukup buah-buahan)
Consume protein-rich food sources (Biasakan mengonsumsi lauk pauk yang mengandung protein tinggi)
Consume a variety of staple foods (Biasakan mengonsumsi anekaragam makanan pokok)
Limit the consumption of sweet, salty and fatty foods (Batasi konsumsi pangan manis, asin dan berlemak)
Have breakfast everyday (Biasakan Sarapan)
Drink enough water that is safe to consume (Biasakan minum air putih yang cukup dan aman)
Make a habit of reading food labels (Biasakan membaca label pada kemasan pangan)
Wash your hands with soap and clean running water (Cuci tangan pakai sabun dengan air bersih mengalir)
Be physically active and maintain a healthy body weight (Lakukan aktivitas fisik yang cukup dan pertahankan berat badan normal)
The following information can also be found in the dietary guidelines:
Food safety
Sugar/added sugar/ free sugar consumption
Salt consumption
Saturated fat consumption
Processed food
Physical activity
Pregnancy and breastfeeding adaptation
BMI/ weight recommendations/ range
Fibre consumption
Modified Versions for Subpopulation Groups at Different Ages or Life Stages
Guidelines for these life stages are included in the main guideline:
Pregnancy,
Lactation,
Children aged 0-6 months,
Children aged 6-24 months,
Children aged 2-5 years,
Children aged 6-9 years,
Adolescents aged 10-19 years,
Adults 20-59 years,
Elders >60 years.
“Staple foods (grains, starch and root vegetables)” food group: 1 portion =
175 kcal (732.2kJ)
e.g. ¾ cup or 100g cooked rice
“Fruits” food group: 1 portion =
50 kcal (209.2 kJ) without peel and seeds
e.g. 1 medium banana (50g), 1 small apple (85g), 2 medium oranges (100g)
“Vegetables” food group:
1 low calorie portion =
e.g. celery, spring onion, radish, cucumber
1 medium calorie portion =
(25 kcal or 104.6kJ per 100g)
approx. 1 cup cooked vegetable e.g. spinach, baby corn, carrot, broccoli
1 high calorie portion =
(50 kcal or 209.2 kJ per 100g)
approx. 1 cup cooked vegetable e.g. cassava leaves, red spinach, papaya leaves
“Protein-rich foods (meat and plant sources)” food group:
1 portion plant source =
80 kcal (334.72 kJ)
e.g. 100g tofu
1 portion animal source =
50 kcal (209.2 kJ)
e.g. 1 egg (55g), 35g cooked meat, 40g cooked chicken
1 portion milk and/ or alternatives =
50 kcal (209.2 kJ)
e.g. 1 glass or 200g cow’s milk
Other Resources
NRVs (in Indonesian)