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 re
gard 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 ener
gy. Proportionality / Balance any food can be part of healthy diet as long as th
e overall intake throughout the day or week gives enough of all the nutrients ne
eded. Calorie control food provide the amount of calories a person needs to sust
ain appropriate weight.

Elements Healthy Diet

Moderation having enough but not in excess of what is needed. Variety - selectin
g food from different food groups. Nutrient Density- select foods that deliver m
ost nutrients for the least amount of food energy.

Food Guides
Tools devised to aid in planning, procuring, preparing, serving, and consuming m
eals 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 P
rovides the average daily allowance for diff. food groups that people need to ma
intain good health. Helps people to select the right kind of food to eat everyda
y.

Your Guide to Good Nutrition (YGGN)

Three food groups: 1. Energy foods high in carbohydrates and fats like rice, sta
rchy foods and fat-rich foods. 2. Body-building foods rich in protein and minera
ls. 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. plate - veg
etables plate grain products (pasta, potatoes, rice) plate - meat alternatives O
n 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. energ
y 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 ano
ther 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 th
emselves and their families.

Nutritional Guidelines for Filipinos, FNRI-DOST

1. Eat a wide variety of foods everyday. 2. Breast feed infants from birth to 46 mos. and then give appropriate foods while continuing breast feeding. 3. Maint
ain childrens 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 b
everages.

Nutritional Guidelines for Americans

Eat a variety of foods. Maintain healthy weight. Choose a diet low in fat, satur
ated 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 c
umption at 20% of total calories. Drink milk everyday. Reduce salt intake. Keep
good dental health. Refrain from smoking, alcohol, and caffeine consumption. Kee
p the harmony between diet and daily life. Enjoy your meals.

Dietary Standards
Computations of energy and nutrient requirements or allowances that are stated q
ualitatively. REQUIREMENT minimum amt. of energy and nutrients to maintain good
health under specific conditions like age, weight, physical activity, sex, and p
hysiological conditions. ALLOWANCE minimum amount of energy and nutrients + a ma
rgin 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 woul
d lower the risk of nutrient deficiencies and reduce the incidence of chronic di
sease.

Recommended Dietary Allowance (RDA)

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

Recommended Dietary Allowance (RDA)

Adequate Intake (AI) is the value used as a guide for nutrient intake when no RD
A 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 am
ount of s nutrient that appears safe for regular consumption and beyond which th
ere 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 mus
t be taken.

Difference Between Guidelines and RENI

Guidelines emphasis is on food groups and overall dietary patterns and their imp
act 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. Fatsoluble vitamins (ADEK) 5. Water-soluble vitamins (C, Thiamin, Riboflavin, niaci
n, Folate, B6, B12) 6. Water and electrolytes

Uses & Application of RENI

As a goal for energy & nutrient intakes of groups and nutrient intakes of indivi
duals As a reference std for assessment of the habitual energy & nutrient intake
s of the population sub-groups As a goal for agricultural production As a refere
nce 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

A list of common
ts and calories.
anges for another
unts of energy and

(FEL)
foods grouped in terms of equivalent amounts of CHOs, CHONs, fa
EXCHANGES a food item may be replaced or substituted with, or exch
food item belonging in the same list since food in the same amo
energy-giving nutrients.

Food Exchange List (FEL)

Examples: 1 cup noodles/ pasta = 3 pcs. Pandesal = cup rice cooked, packed

Uses of FEL
1. Meal planning 2. Diet instruction 3. Estimating the energy & macronutrient (n
ormal & therapeutic diets) 4. Teaching tool (principle of basic nutrition, nutri
ent composition, & caloric density) 5. Reference for expressing household measur
es of food into approximate weight in grams.

Food Exchange : Vegetables One serving for vegetables in food exchange list cont
ains 25 calories and 5 grams of carbohydrate. One serving of vegetables equals t
o:
1/2 cup Cooked vegetables (carrots, broccoli, zucchini, cabbage, etc.) Raw veget
ables or salad greens Vegetable juice
1 cup
1/2 cup

Food Exchange : Medium Fat Proteins One serving has 75 calories and 5 grams of f
at. One serving equals to:
1 ounce 1 ounce 1 each 1 ounce 1/4 cup 4 ounces Beef (any prime cut), corned bee
f, ground beef ** Pork chop Whole egg (medium) ** Mozzarella cheese Ricotta chee
se Tofu (note this is a Heart Healthy choice)

Food Composition Table (FCT)

Dietary tool that contains numerical values indicating the total amount of const
ituents in food not the amount absorbed but the maximum amount of nutrient avail
able 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, ingredien
ts, and nutritional value. Helps consumer see how food fits into their overall d
iet.

Food Labels
Mandatory Information on Food Labels
Name of product
Name and address of manufac
turer, 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 a
dditives valuable to people who suffer adverse reaction. to specific product ing
redients.

The Ingredient list

SERVING SIZE
Reflects the amount that people customarily consume.
Expressed in c
ommon household measures. Servings per container - number of servings in the foo
d package. NUTRITIONAL FACTS PANEL