EVALUATION OF THE FOOD INTAKE DATA

Evaluation by Food Group Method

The simplest, fastest, yet crudest way to evaluate food intake data is to determine how many
servings from each of the four food groups were consumed during the recorded day. The
number of servings is suggested in the basic four or seven food plans.
General Rules for Menu Planning
1. Use the whole day as a unit rather than the individual meal. Make breakfast relatively
simple and standardized, then plan dinner. Lastly, plan lunch and snacks to supplement
the other two meals.
2. Use some food from each of the food groups daily (energy-giving foods, body-building
foods, and body-regulating foods).
3. Use some raw fruits or vegetables at least once a day.
4. Plan to have for each meal at least one food with staying power or high satiety value,
one which contains roughage, and generally with some food or drink.
5. Combine or alternate foods of bland form with those of a more pronounced flavour.
6. Combine and alternate soft and crisp foods.
7. Have a variety of colour, food, and food arrangement.
8. When more foods are served at the one meal, decrease the size of portions and use the
fewer rich food.
Some Don’ts for Menu Planning
1. Avoid using the same kind of food twice a day without varying the form in which it is
served except staples like rice, bread, and milk.
2. Do not use the same food twice in the same meal even in different forms.
3. Do not use the same food too often from day to day.
Other Considerations
1. Meal Patterns. Meal or menu patterns are helpful in planning but they must take into
account the family’s habits and needs. For example, the traditional pattern for breakfast
recommended by nutritionists are:
fruit
egg or substitute
bread or rice
hot beverage
The following is a good menu guide for lunch and dinner:
meat, fish, or poultry
rice
vegetable
fruit or dessert
 2. Planning for the Week. It is best to have a weekly menu plan. In hospitals, the practice of
dietitian is to prepare a so-called “cycle menu.”
NUTRITION SURVEY
Nutrition survey is an epidemiological investigation of the nutritional status of the population
by the various methods together with an evaluation of the ecological factors of the community.
Significance of Nutritional Assessment
1. It is the first essential in nutritional planning.
2. It provides the data and information for planning and evaluation.
3. It helps define priorities and responsibilities of public health system at the national,
regional, provincial, city, municipal, and barangay levels.
Methods of Nutritional Assessment
A. Methods that provide direct information
1. Clinical Examination
2. Biochemical examination
3. Anthropometric measurement
4. Biophysical technique

B. Methods that provide indirect information

1. Studies of food consumption
2. Studies on health conditions and vital statistics
3. Studies on food supply situation
4. Studies on socioeconomic conditions
5. Studies on cultural and anthropological influences
Factors Considered in the Selection of Nutrition Survey Method
1. Unit to be surveyed
Example: household, individual, at-risk group, etc.
2. Types of information required
Example: food intake, height and weight measurement, haemoglobin level,
socioeconomic conditions, etc.
3. Degree of reliability and accuracy acquired
4. Facilities and equipment available
Example: reasonable number, type, practicality
5. Human resources
Example: nutritionist, medical technologist, medical nutritionist, biochemist, local
extension worker, auxiliary worker, training required
6. Time reference
Example: season of the year, day (weekend or weekdays) number of days of food record
collection (1 day, 3 days, 1 week)
7. Funding or financial support