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Topic "Food And Nutrition" in Arabic - total 92 documents

Title: 5 ways to a healthy lifestyle
Summary: With good food habits and daily physical activity you will be well on your way to a healthy life. Easy to say, but sometimes not so easy to do!Our busy lifestyles can be hard on our family’s health. Rushing to and from school and work can make it hard to find time to be physically active. We can also slip into the habit of choosing unhealthy snacks and take-away foods or spending our free time watching TV or in front of the computer.

Title: BBQ food safety
Summary: Everyone loves a BBQ, but no one likes getting food poisoning So follow these simple tips to make you BBQ a hit: 1. Keep all food cold and covered until ready to be used 2. Use different plates and utensils for raw and cooked foods 3. Make sure all meats are cooked right the way through so juices run clear 4. Continually replace dips and salads if they’ve been out of the fridge for long 5. Keep food cool and covered when not being severed 6. And don’t keep left overs if they’ve been out of the fridge for more than two hours

Title: Bottle and formula preparation
Summary: This short video shows you how to prepare baby formula and expressed breastmilk for bottle-feeding to newborns and young babies

Title: Breastfeeding - best for baby and for mum
Summary: Nature has provided mothers with the perfect food for babies – breastmilk. You can give your baby something that no one else can, and it’s natural, free and environmentally friendly. Breastfeeding gives your baby the best possible start in life. Support from family and friends is a really important part of establishing and continuing breastfeeding.

Title: Breastfeeding - is my baby getting enough milk?
Summary: Information on how you can tell if your baby is getting enough milk.

Title: Breastfeeding and returning to work
Summary: This brochure is one of fourteen full colour brochures covering the essential healthy eating and physical activity topics to support settings, staff and families.

Title: Caffeine and your health
Summary: How caffeine, found in coffee, tea, chocolate, cocoa and in cola drinks, can affect health.

Title: Calcium
Summary: Simple information for patients on why we need calcium for our body and which foods are calcium reach.

Title: Calcium Consumer Guide
Summary: This guide covers calcium and your bones, calcium requirements at different stages of life, the calcium content of some foods, tips for getting more calcium, how calcium is absorbed, supplements and their side effects and osteoporosis.

Title: Chief Health Officer advisory on egg safety for restaurants cafes and caterers
Summary: Eggs are a highly nutritious food, used in many different recipes and ways. However, like meat, seafood and dairy products, eggs have the potential to be hazardous. To reduce the risk of making your customers ill, particular care must be taken to handle and store eggs and raw egg products safely.

Title: Choose water as a drink
Summary: Drinking water is the best way to quench your thirst. Even better, it doesn’t come with all the sugar and energy (kilojoules) found in fruit juice drinks, soft drinks, sports drinks and flavoured mineral waters. This factsheet also provides Ideas to help you to drink more water

Title: Community group temporary and mobile food premises - Class 2
Summary: This food safety program template applies to community groups that are class 2 and operate from temporary or mobile food premises. You must use this food safety program for your food premises.

Title: Community Groups Fundraising Events Food Safety Obligations
Summary: A video to help community groups and not-for profit groups understand what they need to do to ensure the provision of safe food at their fundraising event.

Title: Cooking for Children Book
Summary: Provides information and advice on early childhood nutrition, menu planning and food safety. Contains delicious and nutritious recipes for settings and families.

Title: Cooler food safety
Summary: Coolers are a great way to transport your food and drinks, but a poorly packed cooler is also a great way to get sick. So follow these simple steps:
- Choose a cooler with excellent insulation and make sure it’s clean.
- Keep your food in the fridge until just before you’re ready to leave.
- Pack meats, fish and chicken in containers and place at the bottom of the cooler.
- Add cold packs or frozen drinks on top and use a tight fitting lid.
- The cooler will only stay cold while the cold packs are cold so keep it out of the sun.

Title: Diabetes fact sheet
Summary: This is a fact sheets on diabetes and healthy eating.

Title: Directors/Coordinators Book
Summary: The most detailed of all the Guidelines resources. Provides practical information and advice on early childhood healthy eating and physical activity, how to develop nutrition and physical activity policies and ways to support and encourage staff, carers and families.

Title: Do Food Safely
Summary: A free departmental online food safety learning resource which provides training, information and advice for people working in the food service industry.

Title: Drink well
Summary: Tips on what to drink in order to prevent teeth decays

Title: Eat More Fruit and Vegies
Summary: Eating fruit and vegetables every day will help your child grow strong and healthy. Children aged 2-3 years should eat 1 serve of fruit and 2.5 serves of vegetables and children aged 4-8 years should eat 1.5 serves of fruit and 4.5 serves of vegetables, each day. (Approximately half of these amounts for toddlers aged 1-2 years).

Title: Eat well
Summary: Tips on what to eat in order to prevent teeth decays

Title: Eating Disorders in Australia
Summary: This Fact Sheet on eating disorders has been developed from evidence-based information through collaboration with National Eating Disorders Collaboration staff and eating disorders experts.

Title: Eating well during (cancer) treatment
Summary: People with cancer often have difficulty with eating. This factsheet offers suggestions for how to maintain a health diet.

Title: Family Book
Summary: Provides families with practical information and advice to support healthy eating and encourage physical activity in young children.

Title: Feeding from 6 months
Summary: Information about how to start feeding your child solids from 6 months.

Title: Feeding fussy toddlers 1-2 years
Summary: Information on what to expect from this age group regarding food and some tips for feeding fussy eaters

Title: First foods: Food from home
Summary: This brochure is one of fourteen full colour brochures covering the essential healthy eating and physical activity topics to support settings, staff and families.

Title: First foods: Food provided by the early childhood setting
Summary: At around six months of age, a diet of breastmilk or formula alone no longer meets infants’ nutritional requirements. Other foods are needed to complement milk-feeds

Title: Fitting More Fruit and Vegetables Into Your Diet
Summary: If you’re not eating at least two pieces of fruit and five servings of vegetables each day, now’s the time to start. Although there’s no single “miracle” food to prevent or cure cancer, scientists know fruit and vegetables have some protective effect against this and other diseases. They also know that people who eat few fruits and vegetables have higher rates of cancer than those who don’t. Although some people think they can get the same benefits from vitamin and mineral supplements, this isn’t true. Vegetables and fruits don’t just contain vitamins and minerals, but also many other substances which are important for good health and which you won’t find in a pill.

Title: Folic Acid
Summary: If you are thinking about having a baby, or could become pregnant, you need to know about folic acid. Folic acid is important to the healthy development of babies in early pregnancy.

Title: Food allergens
Summary: Some food ingredients can cause severe allergic reactions to some people, this is known as anaphylaxis. Food which contains peanuts, tree nuts such as cashews, walnuts or almonds, shellfish, fish, milk, eggs, sesame or soybeans or their products must be labelled however small the amount. Gluten must also be labelled for those with coeliac disease. Sulphite preserves must also be labelled if there is more than 10 milligrams per kilogram. This is because it can trigger asthma attacks in some asthmatics at that level. There is more information about food allergies on the Anaphylaxis Australia website or on Allergy New Zealand’s website.

Title: Food allergy and intolerance
Summary: This brochure will give you information on managing food allergies and intolerances including buying food, eating out and information on where you can get more help.

Title: Food ideas for busy parents
Summary: This brochure is one of fourteen full colour brochures covering the essential healthy eating and physical activity topics to support settings, staff and families.

Title: Food poisoning and how to prevent it
Summary: Information about what food poisoning is, why it happens and what people that work with food can do to prevent it.

Title: Food safety program template - Supplementary practices section for class 2 retail and food service businesses, no.1, version 2
Summary: Businesses operating existing class 2 food premises may already be using the departments food safety program template for class 2 retail and food service businesses, no.1 version 2. This Food Safety Program will assist you to meet your legal responsibilities.

Title: Food safety program template for class 2 retail and food service businesses no.1, version 2 - Part 1
Summary: Businesses operating existing class 2 food premises may already be using the departments food safety program template for class 2 retail and food service businesses, no.1 version 2. This Food Safety Program will assist you to meet your legal responsibilities. This document consists of an English version and its full Chinese translation.

Title: Food safety program template for class 2 retail and food service businesses no.1, version 2 - Part 2
Summary: Businesses operating existing class 2 food premises may already be using the departments food safety program template for class 2 retail and food service businesses, no.1 version 2. This Food Safety Program will assist you to meet your legal responsibilities. This document consists of an English version and its full Chinese translation

Title: Food safety program template for class 2 retail and food service businesses no.1, version 2 - Part 3
Summary: Businesses operating existing class 2 food premises may already be using the departments food safety program template for class 2 retail and food service businesses, no.1 version 2. This Food Safety Program will assist you to meet your legal responsibilities. [This document consists of an English version and its full Chinese translation.

Title: Food safety program template for class 2 retail and food service businesses no.1, version 3 - June 2014
Summary: The Victorian Department of Health & Human Services has developed an easy-to-use, simplified food safety program template for class 2 premises – the Food safety program template for class 2 retail and food service businesses no. 1 version 3. This template features shorter, simpler records; improved instructions about how to handle food safely; updated information on allergies and labelling; instructions about handling raw eggs and raw egg products; and up-to-date information for food vans and stalls.

Title: Food safety program template records for class 2 retail and food service businesses, no.1, version 2
Summary: Businesses operating existing class 2 food premises may already be using the departments food safety program template for class 2 retail and food service businesses, no.1 version 2.

Title: Food safety supervisor fact sheet
Summary: The following section provides a step-by-step guide to whether your business needs a food safety supervisor, and if so, how to ensure they meet your businesses requirements.

Title: Food Safety Program Template for Class 2 Retail and Food Service Businesses, No.1, Version 2 - Cleaning and sanitising
Summary:

Title: Food Safety Program Template for Class 2 Retail and Food Service Businesses, No.1, Version 2 - Purchasing and receiving food
Summary:

Title: Foodborne Disease
Summary: Causes of foodborne disease (food poisoning) and how good hygiene helps prevent infection.

Title: Fridge food safety
Summary: Fridges are great for keeping food (and beer) cold, but they can also be havens for bacteria if packed incorrectly.
So follow these simple tips to keep your fridge healthy:
- Make sure your fridge is set below 5 degrees Celsius
- Store all food in covered containers
- Always store raw meat, chicken and fish below other foods
- Defrost food in a container on the bottom shelf, not in the sink or on the benchtop
- Throw out packaged food which is past it’s used by date, if in doubt throw it out
- Clean fridge regularly with warm, soapy water

Title: Getting your child to eat breakfast
Summary: Need breakfast ideas for kids? Our guide to getting kids to eat breakfast has healthy breakfast ideas ideas and explains why breakfast is important for kids.

Title: Handwashing
Summary: Wash your hands. Sounds simple, but not doing it or doing it incorrectly can lead to illness.
So follow these simple tips to avoid making yourself sick:
- Always wash your hands every time you use the toilet
- Wash your hands before and during food preparation
Follow the 20/20 rule:
- 20 seconds washing with soap, rub and rinse with running water
- 20 seconds drying with a clean towel
This will ensure your hands don’t make you or anyone sick.


Title: Healthy Breakfasts
Summary: why having a healthy breakfast is important for your children

Title: Healthy Diet and Bowels
Summary: A healthy diet containing plenty of different fibre rich foods, lots of fluids as well as exercise is recommended to keep our bowels healthy and regular. Fibre can help protect against diverticular disease, haemorrhoids, constipation and chronic diseases such as heart disease and type 2 diabetes, and can also help with controlling your weight.

Title: Healthy Drinks
Summary: A resource on providing healthy drinks to your children

Title: Healthy eating clip
Summary: The Healthy eating clip explores healthy eating messages such as different food groups and healthy cooking methods.

Title: Healthy eating factsheet
Summary: Healthy eating is all about enjoying a variety of foods from each of the five food groups

Title: Healthy eating for pregnancy: in pictures
Summary: Healthy eating in pregnancy means lots of fruit, vegetables and foods with calcium, protein and iron. Avoid sugary, fatty foods, and drink plenty of water.

Title: Healthy Eating and Physical Activity for Early Childhood: Staff/Carers Book
Summary: Provides practical information and advice on early childhood healthy eating and physical activity to all staff and carers in early childhood settings.

Title: Healthy Eating and Pregnancy
Summary: Good nutrition during pregnancy will help to keep a developing baby and its mother healthy. The need for certain nutrients, such as iron, iodine and folic acid, is increased at this time but only a small amount of extra kilojoules is needed. It is important to choose a wide variety of foods to ensure the nutritional needs of both mother and baby are met.

Title: Healthy Living in Australia
Summary: Information about how to eat well, maintain good bowel health, good teeth and the importance of physical activity.

Title: Healthy Lunches (African Version)
Summary: A resource on preparing health lunches for your children

Title: Healthy Lunches (Middle Eastern Version)
Summary: A resource on preparing health lunches for your children

Title: Heart Healthy Tips
Summary: Nutritional tips for a healthy heart

Title: Hygienic food preparation and handling
Summary: Information on preparing, handling, cooling, freezing, thawing, packing and serving food for workers in the food industry.

Title: Infant formula
Summary: This brochure is one of fourteen full colour brochures covering the essential healthy eating and physical activity topics to support settings, staff and families.

Title: Ingredient List, Percentage Labelling and Food Additives
Summary: Food products contain ingredient lists than can usually be found on the back of food products. Ingredients must be listed in descending order by ingoing weight at the time of manufacture – so essentially the greatest ingredient is first and the least last. The ingredient list will also probably show a percentage of the main or ‘characterising’ ingredient, such as the meat in a meat pie or strawberries in strawberry yoghurt.

Title: Iodine
Summary: If you are thinking about having a baby, or could become pregnant, you need to know about iodine supplements. In Australia and New Zealand there has recently been a re-emergence of iodine deficiency. Iodine is an essential mineral that we get from the food we eat. While dairy foods and seafood are good sources of iodine, the amount of iodine in our diet depends on how much iodine is in the soil. A diet low in iodine may lead to a number of health problems. Iodine is particularly important for pregnant and breastfeeding women, the developing baby in the womb, babies and young children are at the greatest risk.

Title: Iron
Summary: Simple information for patient about the need to eat foods with Iron in them.

Title: Keeping the kitchen clean
Summary: In the kitchen, food poisoning bacteria are brought in on raw foods like chicken, meat and vegetables. Bacteria can also be transferred on work surfaces, cutting boards, knives and other kitchen equipment. So follow these simple tips to avoid cross contamination:
- Thoroughly clean food preparation surfaces
- Clean kitchen equipment properly during and after preparing foods, using warm soapy water
- Store raw meat, chicken and fish in the fridge below other foods
- Make sure all foods are covered when stored in the fridge
- Wash hands thoroughly before handling food and after handling raw foods


Title: Listeria - the facts
Summary: Listeria infection or listeriosis, is an illness usually caused by eating food contaminated with bacteria known as Listeria monocytogenes. This factsheet provides advice for pregnant women, the elderly and anyone with suppressed immunity.

Title: Listeriosis
Summary: A guide to preventing listeria infection or listeriosis, a rare but serious foodborne disease.

Title: Lunchbox Ideas: Meals for early childhood settings
Summary: This brochure is one of fourteen full colour brochues covering the essential healthy eating and physical activity topics to support settings, staff and families.

Title: Mercury in fish
Summary: The Australian Dietary Guidelines say that everyone should eat one or two fish meals per week for good health. The good news is that it is safe for everyone to eat 2-3 serves per week of most types of fish. Shark, marlin and swordfish should only be eaten once a week by the general population because they have levels of naturally occurring mercury.

Title: Milk and young children
Summary: A guide to help parents encourage healthy eating in children over 12 months who want more milk than they need.

Title: Nutrition & Kidney Failure
Summary: When you have chronic kidney disease, diet can be an important part of your treatment. Your recommended diet may change overtime if your kidney condition or medical treatment changes.

Title: Nutrition panels
Summary: Nutrition information panels can be found on nearly all packaged foods. They list the energy in kilojoules, the protein, the total fats and saturated fats, the total carbohydrates and sugar, and the sodium which is salt. There are two columns: one by serve and the other by 100 grams. The 100 gram column can help you choose healthier products as you can compare similar foods.

Title: Peanut allergy and peanut free diet
Summary: Peanut allergy is a reaction which occurs soon after exposure to peanuts or peanut products. It is due to lgE allergy antibodies against peanut proteins.

Title: Personal hygiene for people working with food
Summary: Information about appropriate guidelines for personal hygiene, hand washing, treatment of cuts and wounds for people in the food industry.

Title: Positive eating practices
Summary: This brochure is one of fourteen full colour brochures covering the essential healthy eating and physical activity topics to support settings, staff and families.

Title: Preventing stroke: is it time to change your lifestyle?
Summary: How diet and exercise can help prevent stroke.

Title: Safe food storage and display
Summary: Information about safe ways to store and display food for people working in the food industry.

Title: Safe Food, Safe Kitchens
Summary: A resource on having safe kitchens and safe food in Australia

Title: Salmonellosis guide
Summary: A guide to the foodborne disease, salmonellosis, including symptoms and prevention with good hygiene.

Title: Shigellosis
Summary: A guide to shigellosis, an infection caused by the Shigella bacteria, resulting in symptoms like diarrhoea, fever, nausea and stomach cramps. Inlucdes information on prevention and treatment.

Title: Start to LiveLighter today
Summary: LiveLighter encourages Victorian adults to lead healthier lifestyles by making a few simple changes to their eating, drinking and physical activity habits.

Title: Starting Solids
Summary: A guide to introducing solid foods to babies 0 to 12 months.

Title: The importance of drinking water
Summary: This brochure is one of fourteen full colour brochures covering the essential healthy eating and physical activity topics to support settings, staff and families.

Title: Tooth tips [0-12 months]
Summary: Tooth tips 0 - 12 months, for parents, grandparents and carers. Eat well. Drink well. Early feeding. Clean well. Teething. Tips for temporary relief.

Title: Tooth tips [12 - 18 months]
Summary: Tooth tips for children 1 to 2 years of age, for parents, grandparents and carers. Eat well. Drink well. Clean well. Thumb and finger sucking

Title: Tooth Tips [18 months - 6 years]
Summary: Tooth tips for 2 to 6 years old. Aimed at parents, grandparents and carers. Eat well. Drink well. Clean well. Dental visits. Tips on toothbrushing. Did you know?

Title: Use by and best before dates
Summary: Remember that a 'use by' date means just that: use the product on or before that date. Food with a use by date can't legally be sold after that date. A 'best before' date means that the food may have lost some quality or nutrition after that date but it can still be sold or eaten for a little while after that. There are slightly different rules for bread which can be labelled with a 'baked on' or 'baked before' date. Date marking will only work if you follow the storage instructions on the label. So if a product says refrigerate at or below 4 Celsius – do just that.

Title: Vitamin D Consumer Guide
Summary: A guide to Vitamin D with information on sun exposure, deficiency, supplements and food.

Title: Water - The drink for children
Summary: Water, and to a more limited extent, milk, are the only drinks children need to stay hydrated and healthy. Adequate hydration is particularly important in children, who can quickly fall ill when dehydrated. Why water is the best and how to encourage water drinking in children

Title: What is an eating disorder?
Summary: Eating disorders are serious mental illnesses; they are not a lifestyle choice or a diet gone 'too far'.

Title: What is coeliac disease? (English version of Arabic)
Summary: This factsheet provides important information about; What is coeliac disease? How do I find out if I have coeliac disease?Coeliac disease symptom checklist Culturally specific gluten free diet information

Title: Your Guide to Food Safety
Summary: This booklet will explain how simple practices can ensure the food that you buy and take home to prepare for yourself, your family or friends remains safe and enjoyable.

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