Dining out and takeaways are becoming more popular with household expenditure on eating out growing seven per cent annually from BND143 in 2005 to BND281 in 2015 and 2016. While dining out and ordering takeaways offer convenience and variety, it also presents challenges, particularly in maintaining a healthy eating habit, said Health Promotion Centre (HPC) Head Dr Siti Rosemawati binti Haji Md Yussof during a socialising event for revised Healthy Dining Programme (HDP) guidelines targeting food and beverage (F&B) companies at the HPC premises yesterday.
She said evidence shows restaurant meals and takeaways are often associated with higher caloric intake, excessive sugar, fat and salt – all of which increase the risks of obesity and hypertension.
“However, it is also important to recognise that the health impact of dining out varies depending on individual choices, restaurant options and overall dietary habits,” she said.
Dr Siti Rosemawati added that by balancing dining out with healthier choices and practising mindful eating, “we can reduce some of these negative health outcomes. In response to these rising trends, the HDP was developed by the HPC, Ministry of Health over a decade ago”.
The HDP guidelines were recently reviewed and piloted in several establishments to make it easier for consumers to identify healthier options when dining out.
Fifty local F&B companies, ranging from restaurants, cafés and other vendors, were invited to the session which featured a presentation on the updated guidelines by AuraHealth Company founder Nurulsyahirah binti Awang Marshidi.
It was followed by a question-and-answer session before concluding with the attendees viewing an exhibition set up by the company.
Guests were also presented with copies of the Healthy Dining Programme 2.0 Guidelines booklet. – Azlan Othman
