This action might not be possible to undo. Are you sure you want to continue?
• 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.
serving. preparing. procuring. • a. Food Groups . and consuming meals for both normal and therapeutic diets of individuals or groups.Food Guides • Tools devised to aid in planning.a.k.
• Used in qualitative and quantitative assessment on the nutritional adequacy of a diet. .Uses of Dietary Guides • Used for planning nutritious diets for individuals and population group.
Food Guides • • • • Your Guide to Good Nutrition (YGGN) Plate Model Food Wheel Food Pyramid Guide .
. • Helps people to select the right kind of food to eat everyday. food groups that people need to maintain good health. select and prepare adequate meals for the family • Provides the average daily allowance for diff.Your Guide to Good Nutrition (YGGN) • Provide healthy tips to plan.
minerals. Energy foods – high in carbohydrates and fats like rice. 2. fiber. 3.Your Guide to Good Nutrition (YGGN) Three food groups: 1. starchy foods and fat-rich foods. and water like fruits and vegetables. . Regulating foods – rich in vitamins. Body-building foods – rich in protein and minerals.
rolls .vegetables • ¼ plate – grain products (pasta. rice) • ¼ plate . potatoes.meat alternatives • On the sides: fruit/low fat milk or yogurt/ grains like bread.Plate Model A dinner plate is used as a graphical representation of a pie chart. • ½ plate .
eat the recommended amount for each food group daily . energy giving foods (GO) 2.Food Wheel • Adapted by FNRI. body regulating foods (GLOW) 4. graphic representation of YGGN • Four groups or sections 1. body building foods (GROW) 3.
.Food Pyramid Guide • A pictorial form of daily food guide. Sanirose Orbeta.in 1996 added another layer at the base w/c highlights the importance of water and other fluids. the need for moderation in some food groups while emphasizing the importance of other food items. RD . • Teaches the principle of eating a variety of foods everyday. • Ms.
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 .
FNRI-DOST Provide the population.Nutritional Guidelines for Filipinos. general public or individuals w/ primary recommendations about proper diet and wholesome dietary practices to promote good health for themselves and their families. .
Breast feed infants from birth to 4-6 mos.Nutritional Guidelines for Filipinos. Eat a wide variety of foods everyday. . FNRI-DOST 1. and then give appropriate foods while continuing breast feeding. Maintain children’s normal growth through proper diet and monitor growth regularly. 3. 2.
Consume fish. 5. poultry or dried beans. lean meat. Eat foods prepared w/ edible cooking oil daily. Eat more fruits. veggies & root crops. . Consume milk.Nutritional Guidelines for Filipinos. milk products or other Calcium rich foods. 6. 7. FNRI-DOST 4.
Use iodized salt. 9. and avoid drinking alcoholic beverages. FNRI-DOST 8. .Exercise regularly.Nutritional Guidelines for Filipinos. 10. do not smoke. Eat clean and safe foods. but avoid excessive intake of salty foods.
.Nutritional Guidelines for Americans • Eat a variety of foods. • Use salt and sodium only in moderation. • Choose a diet w/ plenty of veggies. • If you drink alcoholic beverages. saturated fat. do so in moderation. • Use sugars only in moderation. • Choose a diet low in fat. • Maintain healthy weight. and cholesterol. fruits. and grain products.
Keep good dental health. • Keep the harmony between diet and daily life. Keep ideal weight. Reduce salt intake. . Refrain from smoking. Consume enough protein. • Enjoy your meals. Keep fat consumption at 20% of total calories.Nutritional Guidelines For Koreans • • • • • • • • Eat a variety of foods. alcohol. and caffeine consumption. Drink milk everyday.
and physiological conditions. • ALLOWANCE – minimum amount of energy and nutrients + a margin of safety to allow for individual differences and fluctuations in health. of energy and nutrients to maintain good health under specific conditions like age. physical activity. • REQUIREMENT – minimum amt. weight.Dietary Standards • Computations of energy and nutrient requirements or allowances that are stated qualitatively. sex. .
.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.
• 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 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.
Recommended Energy and Nutrient Intakes (RENI) • Revised (RDA) • Provides the public about the level of essential nutrient that must be taken. .
. HPN.) RENI – focuses on energy and specific nutrients and the prevention of specific nutrient deficiency syndromes (VAD. IDD) .Difference Between Guidelines and RENI Guidelines – emphasis is on food groups and overall dietary patterns and their impact on chronic disease (CA. IDA.
Se. Macronutrients 3. B6. F 4. Mg. Energy 2. B12) 6. Folate. Water and electrolytes . Water-soluble vitamins (C. niacin. Minerals: Ca. P. Zn. I. Thiamin.Nutrients Covered for Recommendation: 1. Fat-soluble vitamins (ADEK) 5. Riboflavin. Mn. Fe.
.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.
. CHONs. • “EXCHANGES” – a food item may be replaced or substituted with. fats and calories.Food Exchange List (FEL) • A list of common foods grouped in terms of equivalent amounts of CHOs. or “exchanges” for another food item belonging in the same list since food in the same amounts of energy and energy-giving nutrients.
packed . Pandesal = ½ cup rice cooked.Food Exchange List (FEL) Examples: 1 cup noodles/ pasta = 3 pcs.
Diet instruction 3. . Meal planning 2. & caloric density) 5. Reference for expressing household measures of food into approximate weight in grams. nutrient composition.Uses of FEL 1. Estimating the energy & macronutrient (normal & therapeutic diets) 4. Teaching tool (principle of basic nutrition.
One serving of vegetables equals to: 1/2 cup Cooked vegetables (carrots. cabbage. zucchini.Food Exchange : Vegetables One serving for vegetables in food exchange list contains 25 calories and 5 grams of carbohydrate. broccoli. etc.) Raw vegetables or salad greens Vegetable juice 1 cup 1/2 cup .
ground beef ** Pork chop Whole egg (medium) ** Mozzarella cheese Ricotta cheese Tofu (note this is a Heart Healthy choice) . One serving equals to: 1 ounce 1 ounce 1 each 1 ounce 1/4 cup 4 ounces Beef (any prime cut).Food Exchange : Medium Fat Proteins One serving has 75 calories and 5 grams of fat. corned beef.
• Used to prescribe diet w/ nutrient restriction or modifications. . • Used to calculate nutrient intake of individuals or population group.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.
ingredients. Helps consumer see how food fits into their overall diet. and nutritional value.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.
packer.Food Labels Mandatory Information on Food Labels Name of product Name and address of manufacturer. 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. . to specific product ingredients. • Must include additives – valuable to people who suffer adverse reaction.
Expressed in common household measures.The Ingredient list SERVING SIZE Reflects the amount that people customarily consume.number of servings in the food package. Servings per container . NUTRITIONAL FACTS PANEL .
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue reading from where you left off, or restart the preview.