PAMANTASAN NG CABUYAO

COLLEGE OF EDUCATION, ARTS AND SCIENCES

COURSE CODE: NCM 105

Nutrition and Diet Therapy

COURSE DESCRIPTION: This course deals with the study of food in relation to health and illness. It covers
nutrients and other substances and their action, interaction and balance in relation
to health and diseases and the process by which the human body ingests, digests,
absorbs, transports, utilizes, and excrete food substances. It also focuses on the
therapeutic and food service aspects of the delivery of nutritional services in
hospitals and other healthcare institutions. The learners are expected to develop
the competencies in appropriate meal planning and education to a given client.

COURSE INTENDED At the end of this course, the students should be able to:
LEARNING OUTCOMES:
1. Apply knowledge of physical, social, natural and health sciences and
humanities in nutrition and diet therapy;

2. Provide safe, appropriate, and holistic care to individuals, families, population

group, and community utilizing the nutrition care process;

3. Apply guidelines and principles of evidence-based practice in nutrition and diet

therapy;

4. Practice nursing in accordance with existing laws, legal, ethical, and

moral principles related to nutrition and diet therapy;

5. Work effectively in collaboration with inter-, intra-, and multi-disciplinary and

multi-cultural teams in providing nutritional care

LEARNING MATERIAL FOR

WEEK NUMBER: 4 (Topic 5)

(Lecture)

I. TITLE: Basic Tools in Nutrition

II. OBJECTIVES: At the end of this lesson, you should be able to:

→ Identify the basic tools of nutrition and determine its usages for body’s health;

→ Explain the nutritional guidelines and use them in attaining and maintaining
good NS;

→Plan a healthy meal and apply the learnings by being careful and cautious in
one’s food intake to achieve optimum nutrition.

III. INTRODUCTION:
This lesson gives an overview of the basic tools in nutrition, which serve as
guidelines as the bases in nutrition status. They are the tools designed to achieve
a healthy diet. With these tools, dietary requirements so with allowances are
determined. The principles of eating variety foods are encouraged. Nutritional
Guidelines for Filipinos (NGF) are also given focus. Such that, with those, they
serve as guidelines in our daily lives, helping us attain and maintain the state of
good health. Planning a healthy diet is also emphasized to help us make our own
diet plan that meets our body needs.

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IV. CONTENT:

BASIC TOOLS IN NUTRITION

devised aid in planning, procuring, preparing, serving, and consuming meals for both normal and
therapeutic diets of the individual or group. [7]

Food Guides: The Food Pyramid (Qualitative Tool)

translate quantitative nutritional requirements into simple, practical and non-technical language using
available and common foods of the country;

also teaches the principles of eating a variety of food every day in proper amounts of serving [3]

→ an outline of what to eat each day

→ Communicates 3 important qualities of a healthy diet: Variety, Proportion, Moderation
→ Teaches the principle of eating variety foods, proper amounts of servings, the need for moderation in some
food groups while emphasizing the importance of other food items

Dietary Standards

the compilations of nutrient requirements or allowances in specific quantities. They are tentative
and may be changed, as never findings from researches unveil. [3]

Dietary Requirements

the minimum amounts needed for essential nutrients to attain good health specific for age, sex,
weight, physical activity, physiological conditions, state of health, etc. [3]

Recommended Dietary Allowances (RDA’s)

these data consist of the minimum requirements plus a safety factor called “margin of safety” →
to allow for individual variations of body storage, state of health, nutrient utilization, and other day-to-
day variations within a person. [3]

RDA and Adequate Diet [2]

Adequate diet → comprises the various nutrients which the body needs for maintenance, repair,
growth/development of the living processes.

There is no ideal diet since such a diet is a matter of individual requirement. It is the purpose of the daily
meals to supply the essential elements.

The purpose and the applicability of the RDA can be best explained by quoting from the 1974 revised publication:

1. The RDAs are the levels of intake of essential nutrients considered in the judgment of that Food and
Nutrition Board on the basis of available scientific knowledge, to be adequate to meet the known nutritional
needs of practically all healthy persons.

2. RDAs should not be confused with requirements.

3. RDAs meet the needs of healthy people and do not take into account special needs arising from infections,
metabolic disorders, chronic diseases or other abnormalities that require special dietary treatment.

Recommended Energy and Nutrient Intakes (RENI)

a nutrient-based dietary standard recognized in the nutrition and health community as the source of
information on recommended intakes of energy and nutrient for the maintenance of good health;

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aims to maintain health and prevent deficiency in 97.5% of apparently healthy Filipinos. [3]

– the revised edition of RDA

– provides the public about the level of essential nutrient that must be taken

RENIs → are levels of intakes of energy and nutrients which on the basis of current scientific knowledge
are considered adequate for the maintenance of health and well-being of nearly all healthy persons in the
population. [1]

Food Composition Table (FCT)

the chemical composition of food, whether of animal or plant origin, varies according to kind of breed,
maturity or age, part of plant or carcass, soil fertility, climate, handling and storage, conditions,
marketing and agricultural practices and a host of other uncontrollable factors. [3]

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.
[3]

Food Exchange List (FEL)

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. [3]

Planning a HEALTHY DIET: [4]

A diet is well planned if –

1. it has enough essential nutrients;

2. is balanced with regards to food types;
3. offers energy value that matches energy spent in activity;
4. is moderate in unwanted dietary constituents;
5. offers an array of selections.

Elements of a Healthy Diet [4]

Adequacy: the foods chosen provide enough of each important nutrient, fiber and energy

Proportionality: the choices do not overemphasize one nutrient or food type at the expense of another

Calorie Control: the foods provide the amounts of calories a person needs to sustain appropriate weight

Moderation: the foods do not provide extra fat, salt, sugar or other unwanted constituents

Variety: the foods chosen differ from one day to the next

Nutrient-Density: select foods that deliver the most nutrients for the least amount food energy

Nutritional Guidelines for Filipinos (NGF) [5]

a prescription to good nutrition

Encouraging proper food and nutrition practices to ensure adequate and balanced diets

a set of dietary guidelines based on the eating pattern, lifestyle, and health status of the Filipinos
contains all the nutrition messages to healthy living for all age groups from infants to adults, pregnant
and lactating women, and the elderly.

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- Important recommendations to promote good health through proper food intake

- Short, simple statements that give advice on the consumption of foods and food components for which there
are public concerns

Dietary Guidelines

Also known as nutritional guidelines, are general advice on food intake for a population [7]

The new messages of the 2012 NGF: [5]

1.) Eat a variety of foods every day → to get the nutrients needed by the body.

2.) 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.

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

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

5.) Consume milk, milk products, and other calcium-rich foods→ such as small fish and shellfish →
every day for healthy bones and teeth.

6.) Consume safe foods and water → to prevent diarrhea and other food-and water-borne diseases.

7.) Use iodized salt → to prevent Iodine deficiency disorders

8.) Limit intake of salty, fried, fatty, and sugar-rich foods → to prevent cardiovascular diseases

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

10.) Be physically active, → make healthy food choices, → manage stress, → avoid alcoholic
beverage, → and do not smoke → to help prevent lifestyle-related non-communicable disease.

The revisions were made based on the results of the 2008 National Nutrition Survey (NNS) conducted by FNRI-
DOST.

Based on the said survey, the Filipino household diet fell below the recommended levels except
for niacin, which is above the recommended.

a.) The basis of NGF messages no. 1, 3, and 4. (1. variety foods; 3. vegetables, fruits; 4. fish, lean meat,
poultry, egg, dried beans or nuts daily)

All nutrients and energy were below the 100 percent adequacy levels.

There is no single food that contains all the nutrients that our body needs so eating a variety of food
ensures that daily nutritional needs are met.

b.) The basis of message no. 3 and 5, respectively. (3. vegetables, fruits; 5. milk, milk products, and other
calcium-rich foods)

There was also a decrease in consumption of fruits from 77 grams in 205 to 54 grams in 2008 and also a
decrease in milk consumption from 44 grams to 42 grams.

Vegetables and fruits are the main sources of vitamins, minerals, and fiber, while milk is a good
source of calcium.

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c.) Message of NGF no. 7 (7. iodized salt)

Low urinary iodine excretion is still a prevalent problem among pregnant and lactating mothers, indicating
to low iodine intake.

Iodine is important during pregnancy because it is needed for the brain development of the infant while
lactating mothers must have adequate supply of iodine in their breastmilk.

The total cholesterol level among Filipino adults increased from 8.5 (mg/dL) in 2003 to 10.2 (mg/dL) in 2008.

High cholesterol level may be attributed to the high consumption of sodium rich foods by Filipinos.
Salt and soy sauce were among the top 10 widely used miscellaneous food items used by Filipinos.

d.) The reason behind no. 8 of NGF (8. Limit salty, fried, fatty, and sugar-rich foods)

In addition, heart diseases ranked first among the causes of death based on the 2005 Department of Health
survey.

Excessive intake of salt and soy sauce can result to high blood pressure especially to salt-sensitive
individuals. Persistent high blood pressure can result to cardiovascular diseases.

e.) Situations as the basis of messages no. 9 and 10 of the NGF. (9. Attain normal body weight; 10. Be
physically active, make healthy food choices, manage stress, avoid alcoholic beverage)

There is also a decreasing trend of physical inactivity among Filipinos and also a large percentage of
Filipino smokers at 31.0% and drinkers at 26.9

People are always encouraged to exercise at least thirty minutes a day, three to five times a week.

Limit alcohol drinking to one drink per day for women and two drinks for men is also advised.

→ One alcoholic drink is equivalent to one and half (1 ½) oz. distilled beverage such as gin or
12 oz. or a bottle of beer or 4 oz. wine or ½ glass wine or an oz. of 100 proof whiskey.

Let us practice the ten nutritional guidelines to achieve good health and optimal nutritional status.

Nutritional Labelling

is required for most prepared foods, such as breads, cereals, canned and frozen foods, snacks,
desserts, drinks, etc.

➢ Nutrition labeling for raw produce (fruits and vegetables) and fish is voluntary. We refer to these
products as "conventional" foods. [6]

→ serves as an important guide to better nutrition

→ The primary means of communicating between the producer/manufacturer and purchaser/consumer
→ For healthier food choices; helps the consumers see how a food fits into their overall daily diet

Nutrient Claims [8]

Nutrition content claims and health claims are voluntary statements made by food businesses on labels
and in advertising about a food.

Standard 1.2.7 sets out the rules for food businesses choosing to make nutrition content claims and health
claims.

Nutrition content claims

are claims about the content of certain nutrients or substances in a food, such as low in
fat or good source of calcium.

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→ These claims will need to meet certain criteria set out in the Standard.
→ For example, with a ‘good source of calcium’ claim, the food needs to contain at least the
amount of calcium specified in the Standard. [8]

Health claims refer to a relationship between a food and health rather than a statement of content.

Two Types of Health Claims: [8]

1. General level health claims → refer to a nutrient or substance in a food, or the food itself, and its effect
on health.

Example: calcium for healthy bones and teeth.

They must not refer to a serious disease or to a biomarker of a serious disease.

2. High level health claims → refer to a nutrient or substance in a food and its relationship to a serious
disease or to a biomarker of a serious disease.

Example: Diets high in calcium may reduce the risk of osteoporosis in people 65 years and over.

– representation which states or implies that food has some particular nutritional properties
Ex. Fat-free, Calorie-free, low salt

Nutrition Facts Food Labels → provide information to make good decisions about food choices that helps
reduce risk for heart diseases, high blood pressure, obesity, diabetes, and cancer.

Use of Computer in Nutrition [9]

New technologies give opportunities for nutrition educators to enhance communication efforts which can
develop the health and well-being of people everywhere.

Computer technologies are offering viable means of exchanging nutrition information among
professionals and informing and influencing the public.

The major types of nutrition computer programs pertain to:

- nutrient analysis,
- food service and recipe management,
- menu planning,
- clinical nutrition,
- drug-nutrient interactions,
- health risk assessment and lifestyle prescription,
- food and nutrition education and games.

In assessing the nutritional status of patient, computers allow:

1.) more accurate calculations,

2.) reducing errors in decisions about care.

Computerized medical records can include:

1.) body composition data,

2.) dietary risk factor analysis and
3.) preventive care reminders.

Programs to educate patients provide:

dietary information and teach about causes of disease, symptoms, complications, dietary
management and menu planning.

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Computer is an important tool in:

1. nutrition education,
2. dietary analysis,
3. diagnostic procedures,
4. as therapeutic aids

V. REFERENCES:

1. Caudal, Maria Lourdes Cruz, Basic Nutrition and Diet Therapy, Textbook for Allied Health, Second Edition, C & E Publishing, Inc., EDSA, Quezon
City, 2019
2. Caudal, Maria Lourdes Cruz, Basic Nutrition and Diet Therapy, Textbook for Nursing Students, Revised Edition, C & E Publishing, Inc., EDSA,
Quezon City, 2008
3. aganamaryann.word press.com/2012/08/10/basic-tools-in-nutrition-nutrition.-2/
4. Obmerga, Francis, scibd.com/doc/44652187/Basic-Tools-Nutrition
5. fnri.dost.gov.ph/index.php/publication/writers-pool-corner/57-food-and-nutrition/204-nutritional-guidelines-for-filipinos-a-prescription-to-good-
nutrition
6. fda.gov/food/food-labeling-nutrition
7. quizlet.com/39122572/basic-tools-for-nutrition-flash-cards
8. April 2016, www.foodstandards.gov.au/consumer/labeling/nutrition/Pages/default.aspx
9. Kolasa, K.M., Miller, M. fao.org/3/wo795to3.htm

VI. ASSESSMENT TASK:

(Assignment/activity will be sent to respective teams)

Rubrics

Poor 1 Fair 2 Good 3 Excellent 4

Focus on No attempt has been
Assigned Topic made to relate the
work to the assigned
topic.
Some part of the work is
related to the assigned
topic, but a reader does
not learn much about the
topic.
Most part of the work is
related to the assigned
topic. The work
wanders off at one
point, but the reader
can still learn
something about the
topic.
Entire work is related
to the assigned topic
and allows the
reader to understand
much more about the
topic.

20%
Reflection of Little or no Does not go deeply into Relates learning with Shows great depth of
Personal explanation or the reflection of learning, research and project, knowledge and
Learning reflection on generalizations and personal and general learning, reveals
learning, no or few limited insight, uses some reflections included, feelings and
details to support detail. uses concrete thoughts, abstract
reflection. languages. ideas reflected
through use of
specific details.

20%

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Mechanics Many grammatical A few grammatical Almost no grammatical No grammatical

spelling or spelling or punctuation spelling or punctuation spelling or
punctuation errors. errors. errors. punctuation errors.

20%
Organization Ideas seem to be The work is a little hard to The work is pretty well The work is very well
randomly arranged. follow. Paragraphs are organized. One idea organized. One idea
No effort at unclear. The transitions may seem out of place. or scene follows
paragraph are sometimes not clear. Clear transitions are another in a logical
organization. used. sequence with clear
transitions.

20%
Conclusion Incomplete and/or The conclusion does not The conclusion The conclusion is
unfocused. adequately restate the restates the learning. engaging and
learning. restates personal
learning.
20%
Total: 100%

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