DIETARY

ASSESSMENT
of
The diet assessment methods
used for adults can be adapted to
child

The parent must provide the

information about the child’s meal and
snack pattern, food eaten, how foods
were prepared and other dietary habits
The most common dietary
assessment method used to determine
children’s intake are:

24 – hour food recall

Food Record
Food Frequency Questionnaire
24 –HOUR FOOD RECALL
 a method of assessment where by an individual
is asked to remember everything eaten during the
previous 24-hours
 a widely used method because it is easy to
administer in person or by telephone and lends
itself to large population studies

 this method is best suited to describing the

intake of populations, not individual
 FOOD RECORD
 a written record of the amounts of all foods
and liquids consumed during a set time period,
usually 3-7 days and often includes information
on time, place and situation of eating
 a method that provides detailed information
on foods eaten and methods of preparation
 accurate records can be obtained if
respondents are highly motivated, literate and
well-trained
 FOOD FREQUENCY
QUESTIONNAIRE
 it is a method of assessment in which the data
collected relate to how often foods are consumed

 ADVANTAGES:
-it is self administered
- requires only 15-30 minutes to complete
-can be analyzed at a reasonable cost
 it’s limitation is similar to the 24-
hour food recall, in that accurate
reporting depends on memory

 food list is often limited in scope and

may overlook come foods commonly
eaten by the population
 FACTORS INFLUENCE
FOOD INTAKE
 Family Environment
Social Trends
Media
Illness or Disease
 FAMILY ENVIRONMENT
 family has the major influence on the food habits of
toddlers and preschoolers

families can provide the appropriate role models and

reinforcements that will most likely bring about desirable
food habit changes

the influence of parents to children’s food behavior

decreases as the amount of time spent in working outside
the home increased
 one of the basic responsibilities of a parent or
CG is to provide nourishing food that is clean,
safe and developmentally appropriate

a positive feeding relationship includes division

of responsibility between parents and children

parents provide safe, nutritious food as regular

meals and snacks and children decide how much
they eat
 Ellen Satter states that “the parent is responsible
for what is offered: the child is responsible of how
much to eat”

feeding and nutrition problems during childhood

may result from inappropriate parent-child
interactions

It is possible to set up a home environment that

fosters the development of desirable eating patterns
in young children
 a positive environment is one in which
sufficient time is set aside to eat, occasional
spills are tolerated and conversion that
includes all family members are tolerated
 SOCIAL TRENDS
 there are more mothers now who work or are
employed outside the home

they do not have much time to prepare meals for their

families nor teach their children about good eating habits

they often have to rely on others to cook for them or

they either purchase fast foods on convenience foods
 MEDIA
 mass media especially television affects children’s
request for and attitudes towards food

 TV influences eating habits and the nutritional status

of children in several ways:

1. TV advertising influences family food purchases and

snacking pattern of children.
2. There is a relationship between increased watching
of TV and increased snacking.
3. TV encourages inactivity and passive use of leisure
time so it is detrimental to children’s growth and
development

 Children spend more time watching TV than going to

school or doing any other activity
 Parents must set limits on the number of hours that
children watch TV and should help them interpret
food messages seen on the screen
 They should not be persuaded by their children to buy
non-nutritious foods seen in TV
 ILLNESS or DISEASE
 children who are ill have decrease
appetite and limited food intake

Acute illness of short duration may

require increase in fluids, protein and other
nutrients
Chronic condition may take it more
difficult to obtain nutrients for optimal
growth

Children with illness are more likely to

have behavior problems or family struggles
around food
 DEVELOPMENT of
FEEDING PATTERNS
 The goals for the development of food
patterns are as follows:

1. Children should be able to eat in

sufficient quantities in foods given to them
2. Children should be able to manage the
feeding process independently without
hurried eating

3. Children should try to eat new foods in

small portions the first time they are served
to them to try them again and again until
they like or at least willingly accept them
 FEEDING THE PRE-
SCHOOL CHILD
MILK: When, What and How?

- Starting at age 2, most children can safely

drink reduced-fat milk, including 1% low-
fat and 2 % reduced-fat
youngster requires less of the fat and
cholesterol concentrated in full-fat milk
than she did during her first two years

That’s not to say that you must serve skim

or 1% low-fat or light milk

Children still need the calories that full-fat

dairy products supply
Whatever milk you choose, make sure your
child drinks enough to get the calcium required
by growing bones

3 years old need 500 mg of calcium a day,

equivalent of about 14 oz of milk or fortified soy
beverage

4-6 years old need much more 800 mg of

calcium daily or about 24 oz of milk or fortified
soy beverage
Rice,corn, bread, yellow kamote or gabi and fats
and oils gives energy

Fats help the body make use of fat-soluble

vitamins such as A,D,E and K

Body Building foods such as milk for growth,

strong bones and teeth and increased resistance to
infection; fish, meat, poultry, eggs and dried beans
for growth, building firm and strong muscles,
giving energy and helping keep the blood healthy
Lastly, the Regulating Foods consists of
GLV and yellow vegetables such as
malunggay, kangkong, kamote tops, pechay,
carrot and squash for vitamins and minerals;
vitamins C rich fruits such as papaya, mango,
suha and dalanghita and other fruits and
vegetables such as banana, chico, avocado,
sitaw or eggplant
THANK YOU