Francis Obmerga, RN, MAN

Fundamental Tools
• 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
 Elements 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.
 Elements Healthy Diet
• 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 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.
 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
 Food Wheel
• 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
• 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

• 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.
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)
• 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 Cooked vegetables (carrots, broccoli,

zucchini, cabbage, etc.)
1 cup 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 Beef (any prime cut), corned beef,
ground beef **
1 ounce Pork chop
1 each Whole egg (medium) **
1 ounce Mozzarella cheese
1/4 cup Ricotta cheese
4 ounces 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” 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.
 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