Basic tools in Nutrition

Fundamental Tools

are used to evaluate the amount and variety of foods.

Two Types
a. Qualitative tools
b. Quantitative tool
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
Elements of Healthy Diet
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
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
-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
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

.Your Guide to Good Nutrition (YGGN)

Plate Model
Food Wheel
Food Pyramid Guide
Your Guide to Good Nutrition(YGGN)
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 toeat everyday
Your Guide to Good Nutrition(YGGN)
Three food groups:
1 . E n e r g y
f o o d s
high in carbohydrates and fatslike rice, starchy foods and fat-rich foods.
2 . B o d y - b u i l d i n g f o o d s

rich in protein and minerals.

3 . R e g u l a t i n g
f o o d s
rich in vitamins, minerals,
fiber, and water like fruits and vegetables
A dinner plate is used as a graphicalrepresentation of a pie chart.

plate vegetables

plate
grain products (pasta, potatoes, rice)

plate meat alternatives

On the sides:
fruit/low fat milk or yogurt/ grainslike bread, rolls

Food Wheel
Adapted by FNRI; graphic representation ofYGGN

Four groups or sections1. energy giving foods (GO)2. body building foods (GROW)3. body regulating
foods (GLOW)4. eat the recommended amount for eachfood group daily

Food Pyramid Guide

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 fluid

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
1.
2.

E a t a w i d e v a r i e t y o f f o o d s e v e r y d a y.
B r e a s t f e e d i n f a n t s f r o m b i r t h t o 4 - 6 m o s . and then give appropriate foods
while continuing breast feeding.
3.
M a i n t a i n
childrens normal growth through proper diet and monitor
growth regularly
4. C o n s u m e fi s h , l e a n m e a t , p o u l t r y o r d r i e d beans.
5. E a t m o r e f r u i t s , v e g g i e s & r o o t c r o p s .
6. E a t f o o d s p r e p a r e d w / e d i b l e c o o k i n g o i l d a i l y.
7. C o n s u m e m i l k , m i l k p r o d u c t s o r o t h e r C a l c i u m rich foods.
8. U s e i o d i z e d s a l t , b u t a v o i d e x c e s s i v e 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
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

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.
. Average daily amount of nutrient considered enough to meet the known nutrient needs of practically all healthy
people.
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)

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 subgroups
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 = cup rice cooked, packed
Uses of FEL
1.
M e a l
p l a n n i n g
2. D i e t i n s t r u c t i o n
3. E s t i m a t i n g t h e e n e r g y & m a c r o n u t r i e n t (normal & therapeutic diets)
4. Te a c h i n g t o o l ( p r i n c i p l e o f b a s i c nutrition, nutrient composition, &caloric
density)
5. R e f e r e n c e f o r e x p r e s s i n g h o u s e h o l d 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:
Food Exchange : Medium Fat Proteins
One serving has 75 calories and 5 grams of fat. One serving equals to:

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 products contents, ingredients, and nutritional value.
-Helps consumer see how food fits into their overall diet.
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.

Open-date Markings
Consume before or use before or expiration date
Best use by
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.
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