Chinese (Traditional)
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Topic "Food And Nutrition" in Chinese (traditional) - total 58 documents

Title: BBQ food safety (video)
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 served 6. 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 and returning to work
Summary: This translated brochure is one of fourteen full colour brochures covering the essential healthy eating and physical activity topics for early childhood.

Title: Cleaning and sanitising in retail food businesses
Summary: This information sheet explains why effective cleaning and sanitising in a food business helps protect the owner and the customers against the spread of bacteria and other organisms that cause foodborne illness. It also contains information on the difference between cleaning and sanitising and how to clean and sanitise by using dishwashers, sinks or spray bottles.

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 early childhood settings and families.

Title: Cooler food safety (video)
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.


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: Eat for health
Summary: About one-third of cancers are linked to lifestyle factors, such as a poor diet, smoking and lack of exercise. You can lower your risk of developing cancer by enjoying a nutritious diet every day.

Title: Eating and drinking for comfort
Summary: When people are very sick and frail they can have problems with eating and drinking. This resource provides advice on how to help someone who is very sick and frail with eating and drinking safely.

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 for pregnancy: tips to get enough folic acid and iodine (video)
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: Family Book
Summary: Provides families with practical information and advice to support healthy eating and encourage physical activity in young children.

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 early childhoood settings, staff and families.

Title: First foods: food provided by the early childhood setting
Summary: Information about communicatioing with early childhood staff about introducing first foods.

Title: Folic acid and pregnancy (video)
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 (video)
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 preservatives 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 early childhood 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 recalls action plan
Summary: Food suppliers, including manufacturers and importers must have procedures in place for the recall and withdrawal of unsafe or unsuitable food. Retailers must remove recalled food from sale.

Title: Food safety during pregnancy
Summary: This brochure advices pregnant women which food groups should be included in their diet, which vitamins, nutrients and minerals the body needs and what foods and substances should be avoided because they can cause salmonella, listeria or bear other risks for a pregnant woman.

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

Title: Fridge food safety (video)
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 use by date, if in doubt throw it out
- Clean fridge regularly with warm, soapy water

Title: FSS (Food Safety Supervisor) guidelines for registered training organisations (RTO)
Summary: The NSW Food Safety Supervisor (FSS) program was established to help reduce foodborne illness in the hospitality and retail food service sector by improving food handler skills and knowledge.

Title: Gout and diet: Information sheet
Summary: This sheet has been written for people with gout. It provides general information about the link between diet and gout, and where to go for further information and advice for people with other medical conditions or food intolerances.

Title: Guideline for seafood retailers - Compliance with the food standards code
Summary: This guideline has been developed by the NSW Food Authority to assist seafood retailers in meeting the food safety and labelling requirement outlined in the Australia New Zealand Food Standards Code.

Title: Hand washing
Summary: 'Keep it clean' is one of the golden rules of food safety. This fact sheet shows how to wash your hands correctly.

Title: Hand washing tips (video)
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 else sick.


Title: Health and hygiene requirements of food handlers
Summary: Under the Food Standards Code, a food handler must take all reasonable measures not to handle food or food surfaces in a way that is likely to compromise the safety and suitability of food. This factsheets outlines the specific responsibilties relating to health and hygiene.

Title: Healthy diet and bowels
Summary: This translated resource is to encourage a healthy diet with a high fibre intake, which can help in protecting people against diverticular disease, haemorrhoids, constipation and chronic disease such as heart disease and type 2 diabetes. It provides information on what fibre is, what foods contain fibre and how much to eat.

Title: Healthy eating and arthritis
Summary: This sheet has been written to address some common myths about food and arthritis. It provides general information about healthy eating and where to go for further information and advice. It does not provide specific advice for people with other medical conditions or food intolerances.

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

Title: Ingredient list, percentage labelling and food additives (video)
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 and pregnancy (video)
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.

Title: Keeping the kitchen clean (video)
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: Kilojoules on the menu (video)
Summary: Kilojoule labelling is now on the menu of large food chain businesses – both in-store and online. This includes fast food or chain restaurants that sell things like burgers, pizza, fried chicken, pasta, sushi and noodles. It also applies to drink, café and bakery chains. From 1 May 2018, large Victorian fast food and supermarket chains are required to display the kilojoule content of ready-to-eat food and drinks on their menus and food tags. They will also need to show the average adult daily energy intake, which is 8,700kJ. The average fast food meal may contain over half the kilojoules needed for the day. You may be eating far too many kilojoules without realising it. Kilojoule labelling will make it easier for you to make healthier food choices when eating out and taking away food and drinks.

Title: Labelling requirements for unpackaged seafood
Summary: This fact sheet lists the information that needs to be disclosed on unpackaged seafood and what penalties apply for noncompliance.

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

Title: Making healthy food choices fact sheet
Summary: Healthy eating, along with regular physical activity, can help you look after your diabetes. It can also help you manage other risk factors like high blood pressure, or unhealthy cholesterol and triglyceride levels.

Title: Mercury in fish (video)
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 over time if your kidney condition or medical treatment changes.

Title: Nutrition panels (video)
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: Pest control in food businesses
Summary: Common pests such as rats, mice and cockroaches can carry bacteria and viruses, and can contaminate food and food contact surfaces. This fact sheet provides tips on how to avoid pests.

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 early childhood settings, staff and families.

Title: Powers of authorised officers
Summary: The role of the NSW food authority is to ensure that food is safe and correctly labelled. This information sheet outlines the role and powers of an authorised officer.

Title: Protecting food from contamination
Summary: Contamination of food from objects, people, pests or chemicals can cause serious illness. Food businesses, by law, must take precautions to avoid causing harm to people who eat their food, This information sheet explains the common contaminants of food and provides tips on how to protect your food from contamination.

Title: Safe preperation of raw egg products
Summary: Restaurants, cafes, bakeries and caterers that prepare raw egg products need to follow safe handling practices or use a safer alernative. This fact sheet contains information on how to avoid food poisoning through raw or wrongly storaged eggs.

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

Title: Scores on doors buisness brochure: Hygiene and food safety NSW
Summary: Scores on doors is the NSW food hygiene scoring program that reassures customers about hygiene and food safety standards. All of the scoring levels that qualify for a certificate reassure customers your business has had its official hygiene and food safety inspection.

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

Title: Sulphur dioxide in meat
Summary: Sulphur dioxide is a chemical used as a preservative in some foods, such as meats. This fact sheet lists the meat products that are allowed to contain a certain amount of sulfur dioxide and the products that are excluded and occur a penalty if it is used incorrectly.

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: Use by and best before dates (video)
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 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: Warning to pregnant and breastfeeding women: seaweed soup
Summary: Information pamphlet warning women of the extremely high levels of iodine in seaweed soup, this soup is often given to pregnant and breastfeeding women from Korea, Japan and some parts of China in the belief that it increases breastmilk supply. This soup can have iodine level hundreds of times higher than the recommended daily intake. High levels of iodine intake can cause hypothyroidism in newborn babies.

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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