Tools in Nutrition

MICHELE A. NARANJO, PH.D.

 1. FNRI & USDA Food Guide Pyramid

2. 10 Nutritional Guidelines for Filipinos

TOOLS IN
NUTRITION 3. Recommended Energy and Nutrient Intakes (RENI)

4. Food Exchange List (FEL)

 FOOD GUIDE

➢These are developed by nutrition experts in a country as a qualitative tool in planning nutritious diets
for masses.

➢Foods containing high level of certain nutrients are grouped together and the serving portions are
stated in household measures for the layman to understand.

➢Food guide translates quantitative nutritional requirement into simple, practical and non-technical
language using available and common foods of the country. To illustrate, the former “Basic Six Food
Groups” of the Philippines has been revised for simpler presentation and more effective teaching.
FOOD GUIDE/ GUIDE TO GOOD
NUTRITION
◦ Three Basic Food Groups

Gives recommendations on kinds and amounts of

foods to be eaten to ensure an adequate diet .eg.
Food Pyramid Guide.
ENERGY RICE RICE AND OTHER STARCHY FOODS- Average Daily Allowance for a
Normal Adult

FOODS- Rice Rice………………………………………5-7 cups, cooked

These supply
energy in Corn Corn…………………………………5 1/3 –8 ¾ cups, cooked

concentrated Rice Rice-Corn Mixed…………………...41/3 – 71/8 cups, cooked

form for
body
Root Root crops………………………………1 small and

activities. Sugar Sugar………………………….…….……5-9 level teaspoon

ENERGY FOODS
These are your main sources of energy for
body activities and body heat.

1 cup cooked rice (160 grams)

1-1/8 cups, cooked cornmeal
4 slices loaf bread or
5 pcs. Pandesal
I cup cooked, kamote or
1 small kamote,160 grms
FAT RICH FOOD

Average daily allowance for a Normal Adult is:

6-7 level teaspoon of butter or Enriched margarine or
lard or coconut oil or coconut milk
BODY BUILDING FOODS
PROTEIN RICH FOODS- Average Daily Allowance for a Normal Adult

Fish/Meat/ Poultry…………………………1 ¾ -2 servings and

Dried Beans/Nuts………………………….½ cup, cooked and

Eggs…………………….………………………...1/2 piece
Pregnant and nursing mothers need additional servings of
fish/poultry ( about ¼-1/3 more servings) and one cup of whole
milk

One serving :
- Raw lean meat : 60 grams or 4 cm cube
- Cooked lean meat: 30 grams
- Dried cooked beans: 300 grams or 1 ½ cups
- Medium-sized fish: 2 pcs
- Medium-sized egg: 2 pcs. 50 grams each
REGULATING FOODS
These foods contain beta-carotene, it protect your eyes and keep illness
away. They also keep the blood red, the nerves healthy and the bones
strong. The greener or deeper the yellow color of a vegetable, the more
vitamin A it has.

GREEN LEAFY & YELLOW VEGETABLES- Average Daily Allowance for a

Normal Adult
-Malunggay, kangkong, petchay other leafy vegetables…. ¾ cup cooked
Nursing mothers need 1 cup of green leafy vegetables cooked.
 VITAMIN C-
RICHFOODS………. 1 serving

Cashew papaya atis

Guava green mango tiesa
Datiles siniguwelas tomatoes
pomelo milon dalanghita
Strawberry ripe mango durian
guawayabano Anonas

Pregnant and lactating mothers need 2-4 servings of vitamin c-rich foods.
One serving – one medium sized fruit or one slice of a big fruit.
Six medium-sized tomatoes, raw or about 36 grams each
OTHER FRUITS & VEGETABLES- Average Daily Allowance for a
Normal Adult is 1 serving fruit and ½ cup cooked vegetables.

These foods help in digestion and removal of waste. They also contain
vitamins and minerals but in smaller amounts when compared to the green
leafy and yellow vegetables and vitamin C-rich foods.

Remember: fruits and vegetables regulate bowel movements, have cholesterol

lowering effect and provide roughage and bulk for normal functioning of your
digestive organs.

Pregnant and lactating mothers need ¾ of other vegetables and 1 ½

servings of other fruits.
Food
Pyramid
THE Food and Nutrition Research institute (FNRI) has developed s food guide
pyramid, a simple and easy to follow daily eating guide for Filipinos.

This food guide pyramid is a graphic translation of the current “Your Guide to
Good Nutrition” based on the usual dietary pattern of Filipinos in general.

The Food Guide Pyramid teaches the principles of eating a variety of food
everyday in proper amounts of servings.

Rice and rice cereals take up the major bulk in the diet while fats and oils take up
the least in terms of volume and bulk.
Vegetables take up bigger area than fruits in terms of volume and bulk.

The Guide also teaches moderation in some food items, while emphasizing the
importance of others.

Starting from the tip of the pyramid are fats and oils which should be eaten in
moderate amounts enough to supply the rest of caloric needs from the food groups
below this tip.

Vegetables and fruits constitute the second level of the pyramid. Leafy greens and
vitamin C rich fruits are the best source of vitamins and minerals, as well as dietary
fiber in roughage. You are advised to eat more of these foods.
The third level are the animal protein foods like fish, meat, poultry, milk,
cheese. Sources of plants proteins (legumes and nuts) also belong to the
group.

The base of the pyramid represent the bulk of the Filipino diet, which
consist mainly of rice; other carbohydrate foods are corn, bread, root
crops, and baked goods made from rice or wheat flour. It contributes
about 55-70% of the total energy needs of Filipinos.

Eating a variety of foods within each group will assure one of ingesting
known nutrients as well as other food factors, which might prove to be
essential for human nutrition in the future. It also provides flexibility of
food choices for seasonal, regional and budgetary considerations.
When dining out, portion sizes can be difficult to
determine. Try these “ handy” portion guides:

nuts
Fruits & veg

Lean protein

2 thumbs = 1 Tbsp
Ten Nutritional
Guidelines
for Filipinos
FNRI survey says more Filipinos at
risk to lifestyle-related diseases

By charina a javier- fnri s&t media service

Recent results of the National Nutrition and Health Survey (NNHeS II) by the FNRI-DOST
showed that more Filipinos have hypertension, high fasting blood sugar, and high cholesterol
and triglyceride levels, which are risk factors to cardiovascular diseases, diabetes, and other
lifestyle-related diseases. The government is intensively campaigning for healthy lifestyle
to prevent these risk factors and diseases. The healthy lifestyle campaign promotes
transformation of various settings into healthy settings, such as healthy workplace,
healthy-eating place, healthy communities and healthy schools, among others.
Message 10 of the Nutritional Guidelines
for Filipinos (NGF) developed by the
Technical Working Group led by the FNRI-
DOST recommends that, for a healthy
lifestyle and good nutrition, Filipinos should
exercise regularly, do not smoke ,and avoid
drinking alcoholic beverages.
 TNGF
This Include advises on healthy practices
related to nutrition in addition to dietary
advice. The Nutritional Guidelines for
Filipinos are as follows:

http://www.fnri.dost.gov.ph
1. Eat a
variety of
foods
everyday.
2.Breastfeed
infants exclusively
from birth up to
six months, and
then give
appropriate foods
while continuing
breastfeeding.
3. Maintain
children's
normal growth
through
proper diet
and monitor
their growth
regularly.
4. Consume
fish lean
meat,
poultry or
poultry or
dried beans.
5. Eat
more
vegetables,
fruits, and
root crops
Eat foods
cooked in
edible/cooki
ng oil daily.
7. Consume
milk, milk
products or
other calcium-
rich foods such
as small fish
and dark green
leafy
vegetables
everyday
8. Use
iodized salt,
but avoid
excessive
intake of
salty foods
9. Eat clean and safe food.
10. For a healthy
lifestyle and good
nutrition, exercise
regularly, do not
smoke, and avoid
drinking alcoholic
beverages.
Recommended Energy and
Nutrient Intakes (RENI)
 To be specific, the RENI is the new/revised
dietary standard for Filipinos. It is defined as
levels of intakes of energy and dietary
components, which is considered adequate for
the maintenance of health and well-being of
RENI nearly all healthy persons in the population. In
simple terms, the RENI is used to denote
recommendations for energy and 21 nutrients
including protein, folate, calcium, and Zinc.
 For example, women need more iron than men, a pregnant woman
needs more of the essential nutrients than a non-pregnant woman.
Or some nutrients should be consumed more frequently, such as
water-soluble vitamins like Vitamin C. Other nutrients, on the other
hand, can be harmful if you take more than what is recommended,
like Vitamin A.

The nutritional guide developed by FNRI-DOST translates nutrients

RENI into foods. So it will be easy for you to know that you are getting
the recommended energy and nutrients by just following the
nutritional guide or by just eating a variety of foods everyday.

Remember, RENI is your guide to good nutrition, and it will help

you in your food choices.
 The recommended energy and nutrient intakes levels of the nutrients

DESIRABLE CONTRIBUTION OF
CARBOHYDRATES, FATS AND PROTEIN

Carbohydrates 55-70%
Fats and fatty acids 30-40% for infants
20-30% for all others
Protein 10-15%
The recommended energy intakes at varying level of
physical activity are presented in Table 1.
Body ENERGY
Population kcal/day (kcal/kg/day)
Weight
Group
(kg) Light Moderate Heavy
Male, y
19-29 59 2350 (40) 2490 (42) 2800 (47)

30-49 59 2290 (39) 2420 (41) 2730 (46)

50-64 59 2050 (35) 2170 (37) 2440 (41)

65+ 59 1780 (30) 1890 (32) 2120 (36)

Female, y
19-29 51 1740 (34) 1860 (36) 2100 (41)

30-49 51 1700 (33) 1810 (35) 2050 (40)

50-64 51 1520 (30) 1620 (32) 1830 (36)

65+ 51 1320 (26) 1410 (28) 1590 (31)

Table 5: Minimum Daily Requirements for Electrolytes
FNRI, DOST Compound, Gen. Santos Avenue
Bicutan, Taguig, Metro Manila, PHILIPPINES

Population Weight Sodium Chloride Potassium

Groups mg
kg mg mg
Birth – 5 4.5 120 180 500
months
6- 11 8.9 200 300 700
1 year 11.0 225 350 1000
2-5 16.0 300 500 1400
6-9 25.0 400 600 1600
10-18 50.0 500 750 2000
>18 70.00 500 750 2000
Food
Exchange
List
It is used in meal planning, diet
instruction an in estimating the
energy and macronutrient content
The
of normal and therapeutic diets. Exchange List
It is a valuable tool for teaching is one of the
patients the principles of basic
nutrition, nutrient composition and basic tools in
caloric density.
applied
It is used as reference material nutrition and
by nutrition and dietetics, medical
and nursing students. diet therapy.
 FEL
➢The exchange list method of meal planning was originally developed to facilitate the computation and planning of
diabetic diets.
➢Since its introduction in the Philippines in the 1950’s, the method has come to be used in planning normal diets as well as
therapeutic diets other than for diabetics.
➢In the Food Exchange List, commonly used foods are divided into seven groups or ‘list”. Each list or sub-groups under a
list includes foods that contain approximately the same amount of carbohydrate, protein, fat and therefore, calories per
exchange. A food in any group can thus be substituted for or “exchanged” with another food in the same list or sub-
group. For example, one medium size fish may be exchange foe 1 matchbox size of any lean meat included in the sub-
groups.
In the Food Exchange List, commonly used foods are divided into seven groups or ‘list”. Each
list or sub-groups under a list includes foods that contain approximately the same amount of
carbohydrate, protein, fat and therefore, calories per exchange. A food in any group can
thus be substituted for or “exchanged” with another food in the same list or sub-group. For
example, one medium size fish may be exchange foe 1 matchbox size of any lean meat
included in the sub-groups.
List Food Measure CHO PRO FAT Energy
I.A Veg A 1 cup raw - - - -
½ cup, cooked
I.B Veg.A 2 cups raw
1 cup, cooked 3 1
-
16 Composition of
Food Exchanges
I.B Veg. B ½ cup, raw -
½ cup, cooked 3 1 16
II. Fruit Varies 10 - - 40
III Milk
Whole Varies 12 8 10 170
FEL, DOST, FNRI,
Low fat
Skimmed
4 tablespoons
Varies
12
12
8
8
5
Traces
125
80
3rd Revision
IV. Rice ½ cup, well packed
1 cup cooked
23 2 - 100
2005
V. Meat
Low fat Varies - 8 1 41
Med fat Varies - 8 6 86
High fat Varies - 8 10 122
VI. Fat 1 teaspoon - - 5 45
VII. Sugar 1 teaspoon 5 - - 20
 Estimate the DBW ( Ideal Body Weight
or standard body weight)

Calculating Use of Standard Tables-FNRI Note:+

10% of the value obtained will be
Diets w/in the range of the DBW

In the absence of the FNRI Standard

Table, use the Tannhauser’s Method
(Broca).
Tannhauser’s Method (Broca).
Measure height in cm
deduct from the measurement the factor 100 and the difference is the DBW in kg.
To apply this DBW in Filipino stature, deduct 10%

Example:
Activity kcal/kg
DBW/day
Bed Rest but mobile (hospital patient) 27.5

Sedentary (mostly sitting) 30

Light ( tailor, nurse, physician, jeepney 35

driver)
Moderate (carpenter, painter, heavy 40
housework)

Very Active (swimming, lumberman) 45

Example: TER of a sedentary
person weighing 50 kg

50kg x 30 = 1,500 kcal

Determine the CHO,CHON FAT
Percent distribution:

Carbohydrates - 55-70% of TEA

Proteins - 10-15% of TEA

Fat -20-30% of TEA

Note: Percentage levels used will depend upon the diet

prescription or usual food habits of the patient
For example:
For a normal diet 65% of the for CHO, 15% protein
and 20% for fat.

CHO - 1500x .65= 975 kcal

CHON - 1500x.15 =225 kcal
FAT - 1500x.20=300kcal
Calculate the number of grams of CHO,CHON, Fat by
dividing the calories for each nutrient by the corresponding
physiological fuel value.

CHO: 975 /4= CHON: 225/4 FAT : 300/9

245 grams =56.2 grams =35 grams

Diet Rx:
Kcal 1500; CHO
245g, PRO 55g,
Fat 35 g
 TER = 1,740 Calories

Female, 29
years old
Dx 1,740 cal, 55% CHO, Fats
30% and CHON 15%