THERAPEUTIC DIETS
(Obesity and Weight Control Diabetes Mellitus
Gastrointestinal Tract)
Therapeutic diet
- is a meal plan that controls the
intake of certain foods or nutrients.
Modified for :
(1) nutrients,
(2) (2) texture,
(3) (3) food allergies or food intolerances.
OBESITY
- A condition in which the natural energy reserve is
increased, is a hazard to health
- abnormal or excessive fat accumulation that presents
a risk to health.
- A body mass index (BMI) over 25 is considered
overweight, and over 30 is obese.
- Prone to heart disease, gallbladder disease, diabetes,
or other chronic disease
- An obese pregnant woman is more likely to have
complications than a woman of normal weight
1 pound (lb) of fat is equal to about 3,500 calories.
Low Calorie Diet
Women: 1,000 – 1,500 calories diet restriction
Men: 1,200 – 1,800 calories diet restriction
Bed patients with heart disease: 800 – 1,000 calories
Nutrition Therapy for Diabetes Mellitus
DM – is a metabolic disease that affects the endocrine
system of the body and the use of carbohydrates and fats.
(hyperglycemia) the blood sugar level rises
(glucosuria). sugar excreted in the urine
(polydipsia) frequent urination and increased thirst .
(polyphagia) Increased appetite
2 types of Diabetes
1. Juvenile Diabetes
- Any age from birth through adolescence
- severe, requires insulin for treatment and difficult to manage
2. Adult-type Diabetes
- Middle age
- mild, stable and well-regulated by diet and oral
compounds with diet
Dm Diet
- Normal except the amount of food and their
distribution in meals are controlled
Protein:
• ½ - 2/3 g per lb
Carbohydrates and Fat:
• Carbohydrates – roughly twice the number of grams of
proteins
• Fats – same grams as protein
Nutrition Therapy for Gastrointestinal Tract Diseases
 slowly through the digestive tract or cannot be eliminated
Peptic Ulcer – an ulceration in the protective inside layer of the
lower esophagus, stomach or duodenum
Bland diet
- includes foods that are soft, not very spicy, and low in fiber. If
you are on a bland diet, you should not eat spicy, fried, or raw
foods. You should not drink alcohol or drinks with caffeine in
them.
Food Preparation and Service
- Should be measured according to food exchange list
- No extra flour, bread crumbs, butter, or other foods
- Meat may be broiled, baked, roasted, or stewed
- No frozen or canned fruits packed with sugar
- No concentrated sweets and desserts
Diverticular Diseases (Diverticulosis and Diverticulitis)
- Presence of a divertucula (pouch) in the colon which can lead
to diverticulitis
- Diverticulitis results from the swelling of small pouches in the
colon wall and lining. Inflammation develops the minute
bacteria and other irritants are ensnared causing spasms and
pain in the lower left side of the abdomen
Low-Residue Diet/
• It limits high-fiber foods, like whole-grain breads and cereals,
nuts, seeds, raw or dried fruits, and vegetables.
• "Residue" is undigested food, including fiber, that makes up
stool. The goal of the diet is to have fewer, smaller bowel
movements each day. That will ease symptoms like diarrhea,
bloating, gas, and stomach cramping.
Malabsorption Syndrome (Celiac Sprue)
- A condition in which the mucosa of the small intestine is
damaged by gluten which results in the malabsorption of
nutrients
Non-tropical Sprue
- A diarrheal condition in which excessive fat is excreted in the
stool (steatorrhea). Nitrogen, minerals and vitamins are also
excreted in considerable amounts so that the individual
becomes severely malnourished
Gluten-free diet
- is an eating plan that excludes foods containing gluten.
Gluten is a protein found in wheat, barley, rye and triticale (a
cross between wheat and rye).
Ulcerative Colitis
- An inflammatory bowel disease of the large intestine limited
to the rectum and the colon which causes profuse and bloody
diarrhea.
- Characterized by severe diarrhea, rectal bleeding, cramping,
abdominal pain, anorexia, and weight loss
Lactose Intolerant
- Deficiency of lactose
- Undigested lactose remains in the small intestine and may
serve as a substrate for bacterial fermentation
- May be congenital or may arise from other diseaseconditions
like celiac sprue or can occur after gastric surgery
Diarrhea
- Frequent loose or liquid bowel movement that prevents
complete digestion and absorption
Types:
1. Acute – less than 2 weeks caused by viral, bacterial, or
protozoan infection, medication side effects, altered dietary
intake
2. Chronic – more than 2 weeks resulting from malabsorption
or PEM (Protein Energy Malnutrition) or medical treatment
Constipation
- most commonly occurs when waste or stool moves too
effectively from the rectum, which may cause the stool to
become hard and dry.
Types of Constipation:
1. Atonic Constipation
– experienced by elder people, obese individuals, before
surgery and during pregnancy. Caused by inadequate diet,
irregular meals, lack of liquids and fiber, and irregular
defacation
2. Spastic Constipation
– caused by overstimulation of the intestinal nerve endings
resulting in asymmetrical contractions of the bowel. Caused by
extreme use of cathartics, laxatives, tobacco, tea, coffee, and
alcohol
3. Obstructive constipation
– passage of feces is impeded or a compression bysurrounding
tissues happens causing the drying and enlargements of fecal
mass
Intestinal Gas
- Increased occurrence of passage of gas or cramping pain
associated with the build up of gas in thee Gastrointestinal
Tract (GIT) and blood or produced during digestion
Hemorrhoids
- Enlarged veins which occurs in the lower part of the rectum at
the anal opening.
Gastroesophageal reflux disease,Hiatal hernia , Esophagitis
Heart burn
- Caused by increased levels of progesterone brought by
pregnancy; oral contraceptive; smoking; certain foods like
chocolates, soft drinks, citrus fruits, and caffeinated drinks
Short Bowel Syndrome
- Malabsorption disorder caused by resection of portions
of the small intestine due to an illness or injury
THE THERAPEUTIC DIETS II
(Liver, Gallbladder, Pancreas CVD Kidneys)
NUTRITION THERAPY FOR DISEASE OF THE LIVER,
GALLBLADDER AND PANCREAS
Liver
 Hepatitis – inflammation of the liver
Types:
1. Hepatitis A – caused by virus transmitted by the fecal
oral route, ingestion of contaminated food
2. Hepatitis B – through blood transmission, tattoo, sexual
intercourse, blood and bodily fluids, mother to child through
breastfeeding
3. Hepatitis C – caused by Hepatitis C virus, transmitted by
blood contact or sexual contact
4. Hepatitis D – if infected with Hepa B, spread to blood
contact, unprotected sex5. Hepatitis E – from infected drinking
water with virus, oral-anal contact
Treatment:
Rest, optimum nutritional therapy
Diet Therapy:
1. Food enriched with protein. Milk, egg, meat, fish,
cheese
2. Increase caloric content
3. Increase intake of vitamins and minerals
4. Moderate fat
Cirrhosis
- a result of liver damage from conditions such as hepatitis B
or C, or chronic alcohol use. The damage done by cirrhosis
typically cannot be undone. But if caught early enough and
depending on the cause, there is a chance of slowing it with
treatment.
Treatment:
Rest, supportive care, nutritional therapy
Diet Therapy:
1. In severe cirrhosis – restriction of sodium 250mg
2. Alcohol is restricted
Hepatic Coma
- Too much ammonia in blood circulation, occurs with severe
liver cirrhosis
- Brain is affected, patient becomes tremulous, disoriented,
confused, and lapses into coma
Treatment:
Nutritional Therapy
Diet Therapy:
High calories (1500 to 2000 calories) to prevent tissue
catabolism and the liberation of additional nitrogen
Gallbladder Cholecystitis
- Inflammation of the gallbladder resulting from formation of
gallbladder stones blocking the cystic duct or infection of the
gallbladder
Cholelithiasis or gallstones
- are hardened deposits of digestive fluid that can form in your
gallbladder.
Types of stones:
1. Cholesterol stone form when the cholesterol in the bile gets
too concentrated due to too much cholesterol synthesis or
decreased bile synthesis
2. Pigment gallstones form as a composite of bacterial micro-
colonies and pigment solids.
Treatment:
Nutritional Therapy, reduced discomfort
Diet Therapy:
1. Low fat diet
2. Plain and simple food is recommended
3. No spices and high residue food.Food Restriction: Avoid high-
fat foods, such as: Chocolate, whole milk, ice cream, processed
cheese, and egg yolks. Fried, deep fried, or buttered foods.
Sausage, salami, and bacon.Pancreas
Pancreatitis
- Inflammation of the pancreas due to decreased production of
the digestive enzymes. May also result from biliary tract
disease and surgery, alcohol abuse, and gallbladder disease
Types:
1. Acute – commonly caused from obstruction of the
pancreatic duct. Caused by excessive alcohol intake and
gallbladder disease
2. Chronic – results in permanent damage to the pancreas.
Treatment:
Depends on the severity of pancreatitis itself
Diet Therapy:
1. Acute attack - NPO
2. Chronic cases – low to moderate fat, high Carbohydrates,
moderate protein
3. Fluids and electrolyte given IV
4. Six feedings daily to facilitate adequate nutritional intake
Cystic Fibrosis
- a disorder that damages your lungs, digestive tract and other
organs. It's an inherited disease caused by a defective gene that
can be passed from generation to generation. Cystic fibrosis
affects the cells that produce mucus, sweat and digestive
juices.
Treatment:
Improvement of nutritional status
Diet Therapy:
1. High protein diet to compensate for fecal losses
2. Liberal fat intake since fat is an important source of calories
3. Vitamins and mineral
4. Liberal fluid intake
Nutrition Therapy for Cardiovascular Disease Treatment:
Nutritional therapy
Atherosclerosis
- Thickening of arteries, walls of blood vessels caused by Diet Therapy:
accumulated fatty materials 1. High in protein diet
- Most common cause of heart attack 2. High calorie intake
3. Sodium restriction
Treatment:
Drugs and diet Acute Renal Failure
- Sudden decline of kidney function or abrupt loss of kidney
Diet Therapy: function
1. Low-fat, low in saturated fat and cholesterol
2. increase omega-3 fatty acids (fish) and omega-6 (corn oil, 3 phases:
soybean oil, sunflower oil) 1. Oliguric phase – lasts from 24hrs to 3 weeks
3. Restriction of sugars characterized by acidosis, high serum potassium, high
4. Restriction of calories serum phosphorus, hypertension, anorexia, and edema
5. Dietary fiber – 25-30 g/ day 2. Diuretic phase – last 2-3 weeks, urine output gradually
increase
Congestive Heart Failure (CHF) or Cardiac Failure 3. Recovery stage – 3-12 months, kidney function
- Circulatory failure resulting in the heart’s inability to maintain improves gradually
adequate blood supply to meet the oxygen demands
- Characterized by SOB (dyspnea) and abnormal fluid retention Chronic Renal Failure
(edema) - decline of kidney function

Diet Therapy: Treatment:

1. Sodium restricted diet – prevent edema Diuretics, nutritional therapy
2. Calorie control to reduce work of the heart
3. No caffeine Diet Therapy:
1. Low to moderate protein according to tolerance
Hypertension 2. High carbohydrates
- High blood pressure 3. Moderate fat
4. Sodium control
Treatment: 5. Water control
Lifestyle modification, nutritional therapy
Renal Calculi (Urolithiasis)
Diet Therapy: - Formation of renal or urinary calculi (stones) in the urine
1. Mild restriction on Sodium
2. Weight reduction Treatment:
3. Lo fat diet nutritional therapy

Myocardial Infarction (MI) or heart attack Diet Therapy:

- Results from atherosclerosis of the coronary arteries 1. Increase fluid intake

Treatment: Diet according to Stone:

Reduced workload of the heart 1. Calcium oxalate stones – low calcium, low phosphate or
oxalate
Diet Therapy: 2. Uric Acid Stone – low purine
1. Liquid diet on the initial stages 3. Cystine Stone – high fluid intake
2. Small, frequent meals
3. Restriction of caffeine, beverages PURINE RESTRICTED DIET
4. Restriction of sodium, cholesterol , fat and calorie • To reduce uric acid
5. Consumption of omega-3 fatty acids rich food • Indicated to patients with gouty arthritis, renal calculi, and
hyperuricemia
Nutrition Therapy for diseases of the Kidney

Acute Glomerulonephritis
- inflammation of the tiny filters in the kidneys (glomeruli). The
excess fluid and waste that glomeruli remove from the
bloodstream exit the body as urine. Glomerulonephritis can
come on suddenly (acute) or gradually (chronic).

Treatment:
Nutritional therapy

Diet Therapy:
1. Sodium restriction if there is edema
2. High calorie diet – carbo and fat to spare tissues from
being used as an energy source

Nephrotic Syndrome
- a kidney disorder that causes your body to pass too much
protein in your urine. Nephrotic syndrome is usually caused by
damage to the clusters of small blood vessels in your kidneys
that filter waste and excess water from your blood.
HOSPITAL DIETS
ACID ASH DIET
• Retards the formation of alkalinic renal stones
• Indicated to patient with renal calculi (alkaline stones)
• Cheese, cranberries, eggs, meat plums, prunes, whole grains
ALKALINE ASH DIET
• Retards the formation of acid renal stones
• Indicated to patients with renal stones (acidic stones)
• Fruits (except cranberries, plums, prunes), milk, vegetables
BLAND DIET
• Low fiber, mechanical irritants, chemical stimulants
• Indicated for patients with gastritis, diarrhea, biliary
indigestion and hiatal hernia
• soft, not very spicy, and low in fiber.
LOW CARBOHYDRATE DIET
• Indicated to patients with Dumping Syndrome
LOW FAT/ LOW CHOLESTEROL DIET
• Serve the purpose of reducing hyperlipidemia , and patients
with intolerance to fats
• Indicated to patients with cardiovascular diseases, patients
who underwent resection of the small intestines, hypertension,
cholecystitis, cholelithiasis
LOW RESIDUE DIET
• Reduces the bulk of stools
• Indicated to patients with ulcerative colitis, diverticulitis,
patients who will undergo surgery of the GI tract
LOW SODIUM DIET
• Indicated to patients with cardiovascular and renal disorders

BRAT DIET PURINE RESTRICTED DIET

• Banana, Rice, Apple, Toast
• Indicated for patients with diarrhea
BUTTERBALL DIET
• Spare protein but high in carbohydrates
• Indicated for patients with liver disorders
Cardiac Diet
• The cardiac (heart) diet is low in fat and salt. Less than 30
percent of the calories in this diet come from fat. You can have
egg substitutes and low-fat meats. Fried foods and caffeine are
not allowed.
CLEAR LIQUID DIET
• To relive thirst and help maintain fluid balance
• Indicated for post-operative patients nd following vomiting
and gastroenteritis
• To reduce uric acid
• Indicated to patients with gouty arthritis, renal calculi, and
hyperuricemia
SODIUM RESTRICTED DIET
• Indicated to patients with heart failure, hypertension, renal
diseases , PIH, and steroid therapy
Regular Diet
• For good health, it contains many types of foods with
moderate levels of salt, fat and sugar. A supply of milk, juice,
cereal and crackers are also available on the patient care unit. If
you need a small snack between meals, check with your nurse.
Renal Diet
• The renal diet limits potassium, salt, phosphorus, protein and
sometimes fluid.

DIABETIC DIET SOFT DIET

• Well balance diet • Used to provide nutrition for those patients having problems
• The purpose is to maintain near to normal blood glucose level in chewing
• Indicated to patients with diabetes mellitus • For patients with ill-fitting dentures, transition from full-liquid
to general diet, patients with gastrointestinal disturbances such
FULL LIQUID DIET as gastric ulcers and cholelithiasis
• It serves to provide nutrition to patients who cannot chew or
tolerate solid foods TYRAMINE-FREE DIET
• Indicated to patients with stomach upsets, post-surgery • Use to prevent hypertensive crisis for patients who are taking
patients, after progression from clear liquid diet in MAOI antidepressants
• No to ABC’s – Avocado, Banana, Canned and Processed foods,
GIORDANO DIET and also no to fermented foods
• Spare protein
• Indicated to patients who suffers from Chronic Renal Failure VEGAN DIET
• Diet of vegetarians
GLUTEN FREE DIET
• No to BROW – Barley, Rye, Oat, Wheat YIN DIET
• This is the diet of a patient who suffers from Celiac’s Disease • Cold desserts after a surgery. It is a Chinese belief.

HALAL DIET
• No pork diet
• Diet of the Moslems

HIGH FIBER DIET

• Fruits and vegetables
• It speeds up the passage of food to the digestive tract, it
softens the stool
• Indicated to patients who are constipated, with diverticulosis,
with hyperlipidemia (to stimulate removal of fats)

HIGH PROTEIN DIET

• Lean meat, cheese, eggs
• Indicated to patients with nephrotic syndrome

KOSHER DIET
• Meat and milk cannot be served simultaneously
• Diet of Orthodox Jews
Pinggang Pinoy Filipino Culture, Values, Practices and Beliefs applicable in
Nutrition
Filipino Plate
- is a visual representation of what a person should consume on Food culture is an important part of cultural life.
a per meal basis. It is a plate-based food guide that features the
right proportion of food that contains the right nutrients 1. Five meals a day for Filipinos
needed by the body of an average Filipino. • Breakfast
• Lunch
What is Pinggang Pinoy? • Dinner
- Developed by DOST-FNRI in 2014, the Pinggang Pinoy meal • Meryenda
plan is essentially a nutrition tool with a simpler concept.
1. The dietary characteristics in Philippines
FNRI – Food and Nutrition Research Institute
• Filipinos like to eat rice
Pinggang Pinoy meal plan • Filipinos like sour, sweet and spicy taste.
• Fruit is a necessity after meals.
- The Pinggang or Platong Pinoy depicts a plate with color • Filipinos like to eat Kamayan
coded portions representing the different food groups that
should be on each plate. 3. The origins of Filipino food culture
(1) The influence of Chinese cuisine on Philippine
Go or energy-giving foods food culture.
Grow or body-building foods (2) The influence of Spanish and American culture on
Glow or body-regulating foods Philippine food
culture.
Glass of water
- to symbolize the importance of hydration by drinking plenty Sisig: A dish with many version
of water, along with a glass of milk daily. - A popular favorite in our country is sisig, which is
comprised of a pig's face that's been chopped up and fried
The standard placemat for adults depicts a traditional brown to perfection.
woven buri placemat, making the tool even more uniquely
Pinoy. Crispy, tangy, and meaty, it's a perfect complement for beer's
natural earthy flavors. It is a favorite dish for pulutan.
Who can benefit from the Pinggang Pinoy meal plan?
The Pinggang Pinoy plan is supposed to benefit anyone! 13 FOOD-RELATED SUPERSTITIOUS BELIEFS IN THE FILIPINO
CULTUREWHAT ARE THE COMMON FOOD-RELATED
Colors of the placemats and the meanings behind them: SUPERSTITIONS IN FILIPINO CULTURE?

Orange (Children 3-12 years old) – evokes energy, 1. Dropping utensils means someone will be coming in for a
vitality,cheer, visit.
excitement, warmth, and adventure. Most children are drawn 2. When your neighbor gives you food, do not wash the
to bright cheerful colors like orange. As a citrus color, orange is plate
associated with healthy food and stimulates appetite. 3. Do not clean up the table when someone still has an
unfinished plate
Blue (Adolescents 13-18 years old) – the color of the sky andthe 4. Make sure that there are no traces of food left and rice
sea. It is a color that conveys a sense of strength, dependability, grain on your plate.
and coolness – meanings associated with the favorable 5. If you suddenly choke while you are eating means that
qualities of teenagers.B someone is talking about you.
6. Expecting women who eat twin bananas during
rown (Adults, 19-59 years old) – the original placemat color of 7. pregnancy will also have twin babies.
the Pinggang Pinoy denoting the color of the woven buri. It is 8. Never bring home food from a wake or funeral
the color of the Filipino Malay race. 9. otherwise, this will bring bad luck.
10. A breech-born person can bring out the stuck fish bone in
Red (Elderly, 60 years and above) – a passionate and energetic you.
color, red has long symbolized energy, power, and courage, and 11. Purchasing twelve round fruits for the new year’s eve.
can give the user vigor and strength. It is also known to 12. Eating pancit for long life.
stimulate the appetite, which is commonly lacking among the 13. Breaking and seeing two egg yolks could mean wealth is
elderly. coming your way.
14. Do not leave the fridge empty on a new year’s eve for a
Green (Pregnant and Lactating Women) – the universal color of 15. prosperous new year.
nature and health, green is a symbol of new life, growth, and 16. Singing while cooking will get you marrying a widow
fertility. 17. in the future.

Here are some healthy tips on how to use the Pinggang Pinoy:

1. For Go foods, choose those food with more fiber and

nutrients
2. For Grow foods, include fatty fish in the diet and consume
calciumrich foods
3. For Glow foods, consume a wide variety of fruits and
vegetables
4. Drink at least 8 glasses of water
5. Stay physically active
Nutrition for health and fitness
Health
- state of complete physical, mental and social well-being, and not
merely the absence of disease or infirmity.
Fitness
- is defined as a set of attributes that people have or achieve that
relates to the ability to perform physical activity.
- Involves activity of some sort that stimulates various systems of the
body and maintains a certain condition within the body.
Health
-Involves every system of the body and is only achieved
through a lifestyle that supports health.
Fitness components:
1) Endurance (Cardiovascular and Cardio-Respiratory): This is your
body’s ability to use and deliver oxygen to your body.
2) Stamina (Muscular Endurance): This is your body’s ability to
store, process, and use energy.
3) Strength: This is the ability of your muscles or a muscular unit to
apply force.
4) Flexibility: The ability to maximize the range of motion of a joint.
5) Power: The ability of your muscles to maximize their force in a
minimum amount of time.
6) Speed: The ability to minimize the amount of time it takes you to
accomplish a task or movement.
7) Coordination: The ability to combine several different
movement patterns in a single distinct movement.
8) Accuracy: The ability to control a movement in a given direction
or intensity.
9) Agility: The ability to minimize the time going from one
movement to another.
10) Balance: The ability to control the center of gravity of your body
in relation to your support base.
Reference List Legal Mandates Related to Nutrition
and Diet therapy.
Presidential Decree 491: Nutrition Act of the Philippines
- created the National Nutrition Council (NNC) to supervise,
coordinate and evaluate the implementation of the national
nutrition program which shall be implemented by all agencies
and instrumentalities of both the government and the private
sector concerned with improving the nutrition of our people.
Republic Act 8172: Act for Salt Iodization Nationwide (ASIN Law)
- The Salt Iodization Law (Republic Act 8172) was enacted to
contribute to the elimination of micronutrient malnutrition in the
country, particularly iodine deficiency disorders, through the
costeffective preventive measure of salt iodization.
Republic Act 10611: Food Safety Act of 2013
- The Food Safety Act of 2013 ("Food Safety Act") requires food
business operators to ensure that food satisfies the requirements of
food law relevant to their activities in the food supply chain and that
control systems are in place to prevent, eliminate or reduce risks to
consumers.
Basic labeling requirements
- The following labeling requirements set out by the DOH in
Administrative Order No. 30-2014 (“Revised Rules and Regulations
Governing the Labeling of Pre-packaged Food Products Further
Amending Certain Provisions of Administrative Order No. 88-B s.
1984”) (“Food Labeling Rules”) apply to food products, including food
supplements, whether imported or locally produced and distributed in
the Philippines:
Food identification
The following information on pre-packaged food products must be
placed on the label:
• product name/name of the food;
• use of brand name and/or trademark;
• complete list of ingredients;
• net contents and drained weight;
• name and address of manufacturer, re-packer, packer, importer,
trader and distributor;
• lot identification;
• storage condition;
• expiry or expiration date/use-by date/consume-before date
(recommended last consumption date);
• food allergen information; and
• nutrition facts/nutrition information/nutritive value.
Executive Order 51: Milk Code
- Executive Order 51 also known as the “National Code of Marketing of
Breastmilk Substitutes, Breastmilk Supplements and Other Related
Products” aims to protect and promote breastfeeding and to ensure
that breast milk substitutes and supplements are properly used with
adequate information, marketing and distribution.
Republic Act No. 9711: Food and Drug Administration (FDA) Act of
2009
- mandated to ensure the safety, efficacy or quality of health products
which include food, drugs, cosmetics, devices, biologicals, vaccines,
invitro diagnostic reagents, radiation-emitting devices or equipment,
and household/urban hazardous substances, including pesticides and
toys, or consumer products that may have an effect on health.

Republic Act 11148: 1000 days of Life

- The Kalusugan at Nutrisyon ng Mag-Nanay Act – First 1000

Days Law (Republic Act 11148) mandates the national
agencies, LGUs, civil societies and other stakeholders to
develop and implement a comprehensive and sustainable
strategy for the first 1,000 days of life to address the health,
nutrition, and developmental problems affecting infants, young
children, adolescent females, and pregnant and lactating
women.

Republic Act 8976: Food Fortification Act of 2000

- Food Fortification Law (Republic Act 8976) provides for the

establishment of the Philippine Food Fortification Programs and its
implementing rules, regulation and guidelines. The law targets
addressing specific micronutrient deficiencies by mandatory
fortification of staple food items such as rice with iron, wheat flour
with vitamin A and iron, refined sugar with vitamin A and cooking oil
with vitamin A and voluntary fortification of other food items.