NEW BEHAVIOUR,

NEW HABITS,
NEW NORMAL

Astari Puruhita Ansokowati, S,Gz, MPH

Nutrition Study Program,
Universitas ‘Aisyiyah Yogyakarta
COVID-19 IN NUMBERS
INDONESIA
POSITIVE EFFECT OF PANDEMIC
FOOD SYSTEM IN THE ERA COVID-19
 KEY FACTS
• Access to sufficient amounts of safe and nutritious food is key to
sustaining life and promoting good health.
• Unsafe food containing harmful bacteria, viruses, parasites or
chemical substances, causes more than 200 diseases – ranging
from diarrhoea to cancers.
• An estimated 600 million – almost 1 in 10 people in the world –
fall ill after eating contaminated food and 420 000 die every
year, resulting in the loss of 33 million healthy life years (DALYs).
• US$110 billion is lost each year in productivity and medical
expenses resulting from unsafe food in low- and middle-income
countries.
• Children under 5 years of age carry 40% of the foodborne
disease burden, with 125 000 deaths every year.
• Diarrhoeal diseases are the most common illnesses resulting
from the consumption of contaminated food, causing 550 million
people to fall ill and 230 000 deaths every year.
• Food safety, nutrition and food security are inextricably linked.
Unsafe food creates a vicious cycle of disease and malnutrition,
particularly affecting infants, young children, elderly and the sick.
• Foodborne diseases impede socioeconomic development by
straining health care systems, and harming national economies,
tourism and trade.
• Food supply chains now cross multiple national borders. Good
collaboration between governments, producers and consumers
helps ensure food safety.

https://www.who.int/
Access to sufficient and safe food is a basic human necessity
and essential for creating a world without hunger and for
achieving poverty reduction worldwide
 No reports of transmission of COVID-19 through
food. (This virus is not foodborne)

No evidence that food items imported from China,

in accordance with related regulations, will pose
any risk of spreading COVID-19 in their countries

No viable viruses survive heat treatment, all

cooked food should be safe to eat
 FOODBORNE DISEASE

“any illness that results from the consumption of

contaminated food, contaminated with pathogenic
bacteria, viruses, or parasites”
 600 million cases of illness caused by the 31 foodborne hazards in 2010
 Infectious agents that cause diarrhoeal diseases accounted for the vast majorty
(550 million), in particular norovirus (120 million cases), campylobacter spp
(96 million cases)
 Foodborne diarrhoeal disease agents also caused 230.000 of the 420.000
deaths due to foodborne hazards
 Global burden of FBD caused by the 31 hazards in 2010
New Normal ?

READY TO FACE SOME CHALLENGE

• Bagaimana memenuhi kebutuhan pangan RT 
ketentuan berbelanja
• Bagaimana menyimpan BM yang aman (spy tdk
sering pergi keluar)  mutu gizi pangan tetap
terjaga
• Apakah BM ataupun kemasan makanan dapat
menularkan virus?
• Apa yg bisa kita lakukan utk mencegah tertular
virus COVID-19 dari makanan?
 FOOD SHOP HABITS

Raw food
Online
Shopping Cooked
food
IMPACT ON SHOPPING
 SHOPPING ONLINE

9 TO 10 RESPONDENT DOING
SHOPPING ONLINE

Https://www.bps.go.id
RULES FOR ONLINE
SHOPPING
GROCERY SHOPPING STORE
 RULES FOR SAFE GROCERY SHOPPING
• Prepare a shopping list beforehand  shop for multiple households in one trip
• Shop alone, if posible
• Practise physical distancing and wear mask
• Spend limited time at grocery stores, with shopping rute :
1. Low risk (herbs, grains, nut, etc)
2. Moderate risk (vegetables, fruits, egg)
3. High risk (meat, seafood, poultry)
(With the different grocery shopping bags)
 Wipe down product packaging and allow it to air dry (extra precaution)
 Wash hand with soap for at least 20 sec when return home and after put away the
groceries
 HANDWASHING

• During the Coronavirus Disease 19 (COVID-19) pandemic,

keeping hands clean is especially important to help prevent the virus from
spreading
• Washing hands can keep you healthy and prevent the spread of respiratory
and diarrheal infections from one person to the next.

During the COVID-19 pandemic, you should also clean hands:

• After you have been in a public place and touched an item or surface that
may be frequently touched by other people, such as door handles, tables,
gas pumps, shopping carts, or electronic cashier registers/screens, etc.
• Before touching your eyes, nose, or mouth because that’s how germs enter
our bodies.
 HOW TO STORE FOOD ?

1. Raw food
2. Cooked food
COOKED FOOD/ FROZEN FOOD