BASIC TOOLS IN NUTRITION

The Food and Nutrition Research Institute (FNRI)

developed a food pyramid
 simple and easy-to-follow daily eating guide for Filipinos.
 graphic translation of the current "Your Guide to Good
Nutrition" based on the usual dietary pattern of Filipinos in
general.
 The usual Filipino diet consists mainly of rice. It
contributes the major part of the carbohydrates in the diet
together with bread, corn and root crops such as sweet
potato, cassava and "gabi".
FOOD AND NUTRITION RESEARCH INSTITUTE

 carbohydrate foods are at the base of the pyramid and are

for liberal consumption to meet 55 to 70% of energy
needs.
 viand or "ulam" is a combination of vegetables and fish or
other animal protein sources, capped by fruits.
 second level consists of vegetables and fruits; Leafy
greens and vitamin C rich fruits are the best sources of
vitamins and minerals, plus dietary fiber or roughage.
advised to eat more of these foods.
FOOD AND NUTRITION RESEARCH INSTITUTE

 The third level consists of animal protein foods like

fish, meat, poultry, seafoods, milk and dairy products,
as well as dried beans and nuts.
 These foods are recommended for moderate
consumption as they supply high quality protein,
vitamins and minerals.
FOOD AND NUTRITION RESEARCH INSTITUTE

 Finally, at the top of the pyramid are fats and oils that
are to be taken just enough.
 In general, however, the Filipino diet is lacking in fat.
 On the average, Filipinos are only taking 15% of the
calories from fat, which is one of the reasons why the
total caloric intake is very low.
FOOD AND NUTRITION RESEARCH INSTITUTE

 The Food Pyramid pretested in various groups and

sectors to improve its overall effectiveness as a
relevant nutritional tool and dietary guideline.
 The Food Guide Pyramid is one of the many
nutritional and dietary tools and guidelines developed
by the FNRI to help the Filipino achieve good health.
FOOD PYRAMID

12
 USDA FOOD GUIDE PYRAMID
 Fruits
 Vegetables
 Grains
 Meat, poultry, fish, legumes, eggs and
nuts
 Milk, yogurt and cheese
10 NUTRITION GUIDE FOR FILIPINOS
 Eat a variety of foods everyday to get the nutrients needed by the
body.

 Breastfeed infants exclusively from birth up to six months and then

give appropriate complementary foods while continuing breastfeeding
for two years and beyond for optimum growth and development.

 Eat more vegetables and fruits to get the essential vitamins, minerals,
and fiber for regulation of body processes.

 Consume fish, lean meat, poultry, egg, dried beans or nuts daily for
growth and repair of body tissues.

 Consume milk, milk products, and other calcium-rich food such as

small fish and shellfish, everyday for healthy bones and teeth.
10 NUTRITION GUIDE FOR FILIPINOS
 Consume safe foods and water to prevent diarrhea and other food-
and water-borne diseases.

 Use iodized salt to prevent Iodine Deficiency Disorders.

 Limit intake of salty, fried, fatty, and sugar-rich foods to prevent

cardiovascular diseases.

 Attain normal body weight through proper diet and moderate physical
activity to maintain good health and help prevent obesity.

 Be physically active, make healthy food choices, manage stress,

avoid alcoholic beverage, and do not smoke to help prevent lifestyle-
related non-communicable disease.
 BASIC TOOLS IN NUTRITION
Dietary Standards
 compilations of nutrient requirements or
allowances in specific quantities. They are
tentative and may be changed, as never findings
from researches unveil.
Dietary Requirements
 minimum amounts needed for essential nutrients
to attain good health under specific for age, sex,
weight, physical activity, physiological conditions,
state of health, etc.
 BASIC TOOLS IN NUTRITION
Recommended Dietary Allowances (RDA’s)
 consist of the minimum requirements and safety factor
called “margin of safety” allow for individual variations of
body storage, state of health, nutrient utilization, and other
day-to-day variations within a person.
 The 1989 Philippine RDA was revised in 2002 and
became Recommended Energy and Nutrient
Intakes. The RENI is a nutrient-based dietary standard
recognized in the nutrition and health community - source
of information on recommended intakes of energy and
nutrient for the maintenance of good health.
 It aims to maintain health and prevent deficiency in 97.5%
of apparently healthy Filipinos.
 BASIC TOOLS IN NUTRITION
Food Labeling
 As a result of the passage by Congress of the
Nutrition Labeling and Education Act (NLEA)
in 1990 became mandatory in May 1994 for
nearly all processed foods.
 The primary objective of the changes to
ensure that labels would be on most foods
and provide consistent nutrition information.
 BASIC TOOLS IN NUTRITION
Food Labeling
 Provide information on the nutrient contents of
foods and how nutrients affect health.
 Health claims allowed on labels are limited
and set by the Food and Drug Administration.
 Serving sizes are determined by FDA and not
by individual food processor.
 Descriptive terms used for foods are
standardized (low fat – each serving contains
3 grams of fats or less)
 FOOD LABELING
Current label - nutrition facts
- total calories - sugars
- calories from fat - protein
- total fat - vitamin A
- saturated fat - vitamin C
- trans fat - calcium
- cholesterol - iron
- sodium
- total carbohydrates
- dietary fiber
 FOOD LABELING
Health claims
- linking a nutrient to a health-related
condition are allowed on labels.
- help consumers choose foods are most
healthful and avoid being deceived by false
advertisements.
 FOOD LABELING
Health claims
* calcium and osteoporosis
* sodium and hypertension
* diets low in saturated fat and cholesterol and high
in fruits, vegetables and grains containing dietary
fiber and coronary disease
* diets low in fat and high in fruits and vegetables
containing dietary fiber and antioxidants vit A and C
* diets low in fat and high in fiber-containing grains,
fruits and vegetables prevents cancer
* folic acid and neural tube defects
* soy and reduced risk of heart disease
 FOOD LABELING
Health claims
Two additional criteria must also be met
- must be naturally good source (containing at
least 10% of the daily value) at least one of the
following nutrients: protein, vit A and C, iron,
calcium and fiber.
- a standard serving contains more than 20%
of the daily value for total fat, saturated fat,
cholesterol and sodium.
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Food Composition Table
The chemical composition of food, whether of animal or plant
origin, and varies according to kind of breed, maturity or age,
part of plant, soil fertility, climate, handling and storage,
conditions, marketing and agricultural practices and a host of
other uncontrollable factors.
Each food item has descriptions and the equivalent local names
followed by its composition per 100 grams edible portion. The
nutrient contents include: WATER, ENERGY, PROTEIN, FAT,
CARBOHYDRATES, DIETARY FIBER, ASH, CALCIUM,
PHOSPHORUS, IRON, RETINOL, BETA-CAROTENE, TOTAL
VITAMIN A, THIAMIN, RIBOFLAVIN, NIACIN, and ASCORBIC
ACID.
 BASIC TOOLS IN NUTRITION
Food Exchange List
 Grouping of common foods that have
practically the same amount of protein,
carbohydrate and fat. Within a group, one
food item can be exchange with another
provided the specified serving portion is
followed.