Francis Obmerga, RN, MAN
Fundamental Tools •
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are used to evaluate the amount and variety of foods. Two Types: a. Qualitative tools b. Quantitative tools
Fundamental Tools •
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are used to evaluate the amount and variety of foods. Two Types: a. Qualitative tools b. Quantitative tools
Planning a Healthy Diet A diet is well planned if: it has enough essential nutrients is balanced with regard to food types offers energy value that matches energy spent in an activity is moderate in unwanted dietary constituents offers an array of selections
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Elements Healthy Diet •
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Adequacy foods chosen provide enough of each important nutrient, fiber, and energy. Proportionality / Balance any food can be part of healthy diet as long as the overall intake throughout the day or week gives enough of all the nutrients needed. Calorie control – food provide the amount of calories a person needs to sustain appropriate weight. –
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Elements Healthy Diet •
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Moderation – having enough but not in excess of what is needed. Variety - selecting food from different food groups. Nutrient Density- select foods that deliver most nutrients for the least amount of food energy.
Food Guides •
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Tools devised to aid in planning, procuring, preparing, serving, and consuming meals for both normal and therapeutic diets of individuals or groups. a.k.a. Food Groups
Uses of Dietary Guides •
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Used for planning nutritious diets for individuals and population group. Used in qualitative and quantitative assessment on the nutritional adequacy of a diet.
Food Guides •
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Your Guide to Good Nutrition (YGGN) Plate Model Food Wheel
Food Pyramid Guide
Your Guide to Good Nutrition (YGGN) •
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Provide healthy tips to plan, select and prepare adequate meals for the family Provides the average daily allowance for diff. food groups that people need to maintain good health. Helps people to select the right kind of food to eat everyday.
Your Guide to Good Nutrition (YGGN) Three food groups: 1. Energy foods high in carbohydrates and fats like rice, starchy foods and fat-rich foods. 2. Body-building foods rich in protein and minerals. 3. Regulating foods rich in vitamins, minerals, fiber, and water like fruits and vegetables. –
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Plate Model A dinner plate is used as a graphical representation of a pie chart. ½ plate - vegetables ¼ plate – grain products (pasta, potatoes, rice) ¼ plate - meat alternatives On the sides: fruit/low fat milk or yogurt/ grains like bread, rolls •
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Food Wheel •
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Adapted by FNRI; graphic representation of YGGN Four groups or sections 1. energy giving foods (GO) 2. body building foods (GROW) 3. body regulating foods (GLOW) 4. eat the recommended amount for each food group daily
Food Pyramid Guide •
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A pictorial form of daily food guide. Teaches the principle of eating a variety of foods everyday, the need for moderation in some food groups while emphasizing the importance of other food items. Ms. Sanirose Orbeta, RD - in 1996 added another layer at the base w/c highlights the importance of water and other fluids.
Daily Nutritional Guide Pyramid for Filipinos (13 – 19 Years Old)
Daily Nutritional Guide Pyramid for Filipinos (20 – 39 Years Old)
Daily Nutritional Guide Pyramid for Filipinos (60 – 69 Years Old)
Daily Nutritional Guide Pyramid for Filipino Pregnant Women
Nutritional Guidelines for Filipinos, FNRI-DOST
Provide the population, general public or individuals w/ primary recommendations about proper diet and wholesome dietary practices to promote good health for themselves and their families.
Nutritional Guidelines for Filipinos, FNRI-DOST
1. Eat a wide variety of foods everyday. 2. Breast feed infants from birth to 4-6 mos. and then give appropriate foods while continuing breast feeding. 3. Maintain children’s normal growth through proper diet and monitor growth regularly.
Nutritional Guidelines for Filipinos, FNRI-DOST 4. Consume fish, lean meat, poultry or dried beans. 5. Eat more fruits, veggies & root crops. 6. Eat foods prepared w/ edible cooking oil daily. 7. Consume milk, milk products or other Calcium rich foods.
Nutritional Guidelines for Filipinos, FNRI-DOST
8. Use iodized salt, but avoid excessive intake of salty foods. 9. Eat clean and safe foods. 10.Exercise regularly, do not smoke, and avoid drinking alcoholic beverages.
Nutritional Guidelines for Americans •
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Eat a variety of foods. Maintain healthy weight. Choose a diet low in fat, saturated fat, and cholesterol. Choose a diet w/ plenty of veggies, fruits, and grain products. Use sugars only in moderation. Use salt and sodium only in moderation. If you drink alcoholic beverages, do so in moderation.
Nutritional Guidelines For Koreans •
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Eat a variety of foods. Keep ideal weight. Consume enough protein. Keep fat consumption at 20% of total calories. Drink milk everyday. Reduce salt intake. Keep good dental health. Refrain from smoking, alcohol, and caffeine consumption. Keep the harmony between diet and daily life. Enjoy your meals.
Dietary Standards • Computations of energy and nutrient requirements or allowances that are stated qualitatively. • REQUIREMENT – minimum amt. of energy and nutrients to maintain good health under specific conditions like age, weight, physical activity, sex, and physiological conditions. • ALLOWANCE – minimum amount of energy and nutrients + a margin of safety to allow for individual differences and fluctuations in health.
Recommended Dietary Allowance (RDA)
• Are intended to promote optimal health by establishing nutrient intake that would lower the risk of nutrient deficiencies and reduce the incidence of chronic disease.
Recommended Dietary Allowance (RDA)
• Average daily amount of nutrient considered enough to meet the known nutrient needs of practically all healthy people.
Recommended Dietary Allowance (RDA) • Adequate Intake (AI) – is the value used as a guide for nutrient intake when no RDA exists. It is the average amount of nutrient that appears to sustain a desired indicator of health. • Tolerable Upper Intake Level (UL) – refers to the highest amount of s nutrient that appears safe for regular consumption and beyond which there is an increased risk of adverse effects.
Recommended Energy and Nutrient Intakes (RENI) •
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Revised (RDA) Provides the public about the level of essential nutrient that must be taken.
Difference Between Guidelines and RENI Guidelines – emphasis is on food groups and overall dietary patterns and their impact on chronic disease (CA, HPN..) RENI – focuses on energy and specific nutrients and the prevention of specific nutrient deficiency syndromes (VAD, IDA, IDD)
Nutrients Covered for Recommendation: 1. Energy 2. Macronutrients 3. Minerals: Ca, Mg, P, Fe, I, Se, Zn, Mn, F 4. Fat-soluble vitamins (ADEK) 5. Water-soluble vitamins (C, Thiamin, Riboflavin, niacin, Folate, B6, B12) 6. Water and electrolytes
Uses & Application of RENI • As a goal for energy & nutrient intakes of groups and nutrient intakes of individuals • As a reference std for assessment of the habitual energy & nutrient intakes of the population sub-groups • As a goal for agricultural production • As a reference std for assessment of the adequacy of food supplies • As a tool for nutrition education & advocacy • As a basis for public health & food nutrition policies.
Food Exchange List (FEL) • A list of common foods grouped in terms of equivalent amounts of CHOs, CHONs, fats and calories. • “EXCHANGES” – a food item may be replaced or substituted with, or “exchanges” for another food item belonging in the same list since food in the same amounts of energy and energy-giving nutrients.
Food Exchange List (FEL) Examples: 1 cup noodles/ pasta = 3 pcs. Pandesal = ½ cup rice cooked, packed
Uses of FEL 1. Meal planning 2. Diet instruction 3. Estimating the energy & macronutrient (normal & therapeutic diets) 4. Teaching tool (principle of basic nutrition, nutrient composition, & caloric density) 5. Reference for expressing household measures of food into approximate weight in grams.
Food Exchange : Vegetables One serving for vegetables in food exchange list contains 25 calories and 5 grams of carbohydrate. One serving of vegetables equals to: 1/2 cup 1 cup
Cooked vegetables (carrots, broccoli, zucchini, cabbage, etc.) Raw vegetables or salad greens
1/2 cup
Vegetable juice
Food Exchange : Medium Fat Proteins One serving has 75 calories and 5 grams of fat. One serving equals to: 1 ounce 1 ounce 1 each 1 ounce 1/4 cup 4 ounces
Beef (any prime cut), corned beef, ground beef ** Pork chop Whole egg (medium) ** Mozzarella cheese Ricotta cheese Tofu (note this is a Heart Healthy choice)
Food Composition Table (FCT) • Dietary tool that contains numerical values indicating the total amount of constituents in food not the amount absorbed but the maximum amount of nutrient available to the body. • Used to calculate nutrient intake of individuals or population group.
• Used to prescribe diet w/ nutrient restriction or modifications.
Food Labels
are the primary means of communication between the producer or the manufacturer and the purchaser or consumer. Information about the product’s contents, ingredients, and nutritional value. Helps consumer see how food fits into their overall diet.
Food Labels Mandatory Information on Food Labels Name of product
Name and address of manufacturer, packer, or distributor Place of origin Preparation instructions Weight or quantity Storage instructions
Food Labels Open-date Markings
“Consume before” “expiration date” “Best use by”
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“use
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The Ingredient list • List of ingredients of food w/c are arranged in descending order. • Must include additives – valuable to people who suffer adverse reaction. to specific product ingredients.
The Ingredient list SERVING SIZE
Reflects the amount that people customarily consume. Expressed in common household measures.
Servings per container - number of servings in the food package. NUTRITIONAL FACTS PANEL
