The Nutrition Society of Malaysia (NSM) has released another publication in its efforts to promote healthy eating at a young age.
This time, in conjunction with its 30th anniversary, NSM launched its first cookbook for children, Junior Chef Cookbook Vol. 1: Let's Play Healthy Cooking at the recent NSM 30th Scientific Conference held at Renaissance Hotel, Kuala Lumpur.
The cookbook, which is targeted for children between the ages of five and 11 years (and their parents), was officially launched by Deputy Director-General of Health (Public Health) Datuk Dr Lokman Hakim Sulaiman.
This cookbook features 35 fun and easy-to-prepare recipes for children to explore on their own or under adult supervision.
To make it simple for the children, the recipes are categorised according to food groups as per the Malaysian Food Pyramid.
Each recipe has major nutrient content analysis and provides additional healthy eating tips.
Other features include principles of healthy eating and cooking methods as well as practical step-by-step methods of food preparation. During the opening of the NSM conference, Dr Tee E Siong, president of the Nutrition Society of Malaysia, said: "This is a unique educational cookbook series aimed at encouraging children to take part in food preparation from young while also learning about their food."
He added, "It is our belief that children who are involved in meal preparation in the kitchen with their parents will be more interested in food. They should therefore eat better and healthier too! We hope to inspire children to explore the joys of cooking and start developing an interest in food and healthy eating."
Besides children, the cookbook is also targeted at mothers, with the aim to inspire them to spend some time cooking together with their children and start imparting basic knowledge about food to children.
"This can help mothers inculcate healthy eating habits in their children," said Dr Tee.
NSM is a non-profit professional body that aims to promote, advance and disseminate scientific knowledge on food and nutrition among its professional members as well as to promote greater awareness of the practice of healthy eating and active living among Malaysians.
This year, the theme for NSM's annual scientific conference was "Optimal Nutrition for Future Generations".
The society has been in the forefront of promoting healthy eating and living through various community level nutrition programmes and has published various educational materials.
To find out more about the cookbook and NSM, visit www.nutriweb.org.my.