UNIT 8: Introduction to Public Health
Nutrition
Food
 Anything that we eat that nourishes the
body
 Solid, semi-solid, or liquid
Two important features:
1. Edible
2. Must nourish the body
Calorie
 Unit of measurement that counts the
energy contained in food
Three Functions of Food
1. Social function
2. Psychological function
3. Physiological function
Nutrition
 Process of consuming foods, digesting
and absorbing nutrients
 Using these nutrients for growth,
development and maintenance of life
Eating – Digestion – Absorption –
Transportation – Utilized
Nutrients
 Found in food
 Responsible in nourishing the body
Macronutrients
 Present in large quantities in food
 Required in large amounts by the body
 Energy-giving nutrients
 Carbohydrates, proteins, fats, oils
Micronutrients
 Present in small quantities
 Not produced by the body
 Only receives from food
 Vitamins, minerals
Carbohydrates
 Small chains of sugar
 45%-65% of the diet
 1g carbohydrate gives 45kcal of energy
 Starches, sugar, fiber
Best sources:
- Dense whole foods that contain sugars
or starches along with fiber
Proteins
 Chains of amino acids linked by peptide
bonds
 Build-up, maintain, and replace tissue
 Breakdown into polypeptides and amino
acids for absorption
 1g protein gives 4kcal of energy
 Adults should get 10-35% of their
calories from proteins
Amino acids:
- 9 essential amino acids (body cannot
synthesize them quickly)
- Histidine, isoleucine, leucine, lysine,
methionine, phenylalanine, threonine,
tryptophan, and valine
- Histidine – very unique (for infants)
Functions:
 Growth, maintenance, repair of tissues
 Production of enzymens, hormones,
antibodies. Haemoglobin
 Clotting of the blood
 Provide energy (alternative for
carbohydrates)
Special features:
 Animal proteins are better than
vegetable proteins
 Including two or more sources of
vegetable proteins in each meal helps to
improve the quality of proteins and
utilization
Fats
 Chain of fatty acids linked by Esther
bonds
 Densest source of energy in the diet
 Absorption of fat-soluble vitamins,
insulates and cushion organs
 Largest form of energy storage
 Brain and nervous system development
 Creates hormones
 1g fat gives 9kcal of energy
Types of Fats

Saturated fats (bad)

- Carbon-carbon single bond
 Meat, milk, cheese, coconut oil
 Too much can raise LDL (bad
cholesterol)

Unsaturated fats (derived from plants/fish)

- Carbon-carbon double bond
 Plant foods: almond, olive oil
 Fish: salmon, tuna
 Good for the heart

Trans fat (bad)

- Type of unsaturated fat Choline – organic, water soluble, not vitamin
- Trans fat acids nor mineral
 Margarine, snack foods, baked
goods
 Hydrogenated or partially
hydrogenated
 Too much can raise LDL and lower
HDL

Vitamins
 Organic nutrients that are essential for
life

Minerals
 Occur as inorganic crystalline salts
 Remain in the body until excreted
 Cannot be changed into anything else
 Cannot be destroyed by heat, air, acid,
or mixing

Public Health Nutrition (PHN)
 Promotion of good health through
nutrition
 Primary prevention of nutrition related
illness in the population
 Science and art of preventing disease,
prolonging life and promoting health
through the medium of nutrition
Malnutrition
 Deficiencies, excesses, or imbalances in
a person’s intake of energy and/or
nutrients
 Gravest single threat to global public
health
 Result of lack or excess of energy or
nutrients to the body
 Underweight, overweight, obesity
Nutritional status
 State of the body in relation to nutrition
 Dietary intake is separate from
nutritional status
2 broad groups of malnutrition
Under nutrition
 Stunting
 Wasting
 Underweight
 Nutrient deficiencies
Over nutrition
 Overweight
 Obesity
 Diet-related non-communicable
diseases
Types of malnutrition
Under Nutrition
 PEM
 Micronutrient deficiencies
Over Nutrition
 Overweight
 Obesity
 Health consequences
Co-existences of under and over nutrition
 Double burden of nutrition
 Obesity and PEM in the same individual
or in different children, but in the same
family
 Obesity and micronutrient deficiencies in
the same individual or in different
children, but in the same family
Chronic Malnutrition
 Prolong malnutrition
Acute Malnutrition
 Short term malnutrition
Major categories of under nutrition
Macronutrient deficiency
 Lack of essential vitamins and minerals
Micronutrient deficiency
 Significant cause of neurodevelopmental
disorders
The Faces of Malnutrition
Underweight
 Low weight for age
 Most common and easiest to addressed
Stunted
 Low height for their age
 Reflects chronic under nutrition
 Effects become irreversible by age 5
 Affects 3M Filipino children under 5
years old
Wasted
 Low weight for height
 Acute under nutrition

1g fat: ____ of energy – 9kcal
Among the faces of malnutrition in children.
Which f the following has the possibility for
reversion to normal by just refeeding them? –
wasted
Which of the following is not a goal of public
health nutrition? – none of the choices
Which of the following does not describe
underweight children? – low weight for height
Which of the following is/are true of cis
unsaturated fatty acids?
 There is a carbon to carbon double
bond
 Hydrogen atoms are on the same
side of the carbon to carbon double
bond
 Molecule has a bent configuration
Which of the following does not describe
malnutrition? – NONE OF THE CHOICES
Thinner and shorter children could be both
classified as which of the following? – wasted
and stunted
The following are vital for energy metabolism –
I, II, and III (Vitamin B1, Vitamin B2, Vitamin
B3)
This is the appearance of a child with an acute
form of malnutrition – wasted
Which of the following is/are considered co-
enzymes? – Vitamin A, Vitamin K, Vitamin B,
Vitamin C
This deposits cholesterol in the body’s tissues
especially blood vessels – LDL
Which of the following does not describe
macronutrients? – consists of
phytochemicals and antioxidants
This is the unit of measurement that counts the
energy contained in food – calorie
Which of the following describes underweight?
– low weight for age
Which type of nutrient is the best source of
energy – Carbohydrates
1g carbohydrate:____ energy of fat – 45kcal
Which of the following vitamin is needed for
production of coagulation factors? – vitamin K
Which of the following is not considered as a
macronutrient? – minerals
Which of these is not required on the food
label? – Manganese
Which of the following does not describe
wasted children? – reflects chronic under
nutrition
Which of the following describes stunting? –
low height for age
Deficiency of Vitamin C could lead to this
condition – scurvy
Which of the following mineral is important for
DNA synthesis? – Zinc
Which of the following is/are true of trans fatty
acids?
 Hydrogen atoms are opposite in the
carbon to carbon double bond
 Molecule has a linear configuration
 There is a carbon to carbon double
bond
Which of the following is true about saturated
fats? – raise LDL
This transports cholesterol from the tissues to
the liver to be metabolized - HDL
Which of the following is/are true of trans
unsaturated fats?
 Help lower blood pressure
 Reduce TAG
Deficiency of Vitamin D – Rickets
Pinggang Pinoy addresses the Malnutrition
problem
on March 20, 2019
The country has been facing the rise on the
number of underweight and overweight
Filipinos for more than 20 years. The World
Health Organization (WHO) defined this
phenomenon as the “Double Burden of
Malnutrition” or the “prevalence of both
undernutrition and overweight in the same
community, nation, or region.”
To address this problem, our government
launched the Pinggang Pinoy® campaign in
2014. Pinggang Pinoy® is an easy-to-
understand food guide showing proper food
group portioning on a per-meal basis. This
reflects the principles of MOderation, VAriety
and BAlance (MOVABA) to promote healthier
eating habits.
Solving the Philippines’ Double Burden of
Malnutrition should be a collaborative effort
between the public and private sectors as it is
not an easy feat. With this, Ajinomoto
Philippines Corporation partnered with
government agencies to conduct education
programs to raise awareness and promote the
practice of Pinggang Pinoy® in malnutrition
hotspots, where incidences of Double Burden
Malnutrition are high. This training was given
to homemakers/mothers who have
malnourished (underweight, stunting, wasting,
overweight and obese) school-aged children.
The pilot run resulted to improvements of the
knowledge & attitudes of households related to
the practice of Pinggang Pinoy® within target
areas. However, behavior changes towards
healthier eating habits remains to be a
challenge. The program uncovered a number
#MalnutritionTraps that some Pinoy
households easily fall into. The following
#MalnutritionTraps provide a picture of how
unhealthy eating habits may lead to Double
Burden of Malnutrition:
Overconsumption of carbohydrates:
Voracious rice eaters can easily fill half of their
plates with rice. Others have pandesal &
noodles as regular meal deprived of other
nutrients derived from a well-balanced meal.
Under consumption of vegetables
and/fruits: It is common for some to be content
with rice & meat to satisfy their hunger and
skip/take insufficient amount of
vegetables/fruits. Fact is, the variety of colors
found in Glow foods are important sources of
vitamins & minerals to sustain our energy &
keep us from getting sick.
Overconsumption of protein: Typical Filipino
“SILOG” meals include double serving of
proteins (e.g. Tapa+Itlog, Tocino+Itlog,
Longanisa+Itlog, Bangus+Itlog). Eating
different kinds of protein is fine for as long as
they are taken in moderation. We must also
avoid protein dishes served high in fat,
cholesterol and sodium.
To help Filipinos break free from
#MalnutritionTraps, Ajinomoto’s Culinary
Nutrition Team prepared Healthy & Delicious
Pinggang Pinoy® Recipes, downloadable
through https://bit.ly/2HIsfkj. Busy and budget-
restricted homemakers will also find these
Pinggang Pinoy® recipes useful because all
are easy-to-do and affordable (P250/day for
family of 5).
For updates about Mag-Pinggang Pinoy®
Tayo!, visit www.ajinomoto.com.ph and
facebook.com/CookmunitybyAjinomotoPH
In Pinggang Pinoy, Glow foods consists how
many percent of the total recommended
consumption? – 50%
The following Malnutrition traps provide a
picture of how unhealthy eating habits may
lead to double burden of malnutrition:
 Overconsumption of carbohydrates
 Under consumption of fruits and
vegetables
 Overconsumption of proteins
What principles are reflected in the Pinggang
Pinoy program of the National Nutrition
Council? – Balance, Moderation, Variety
In Pinggang Pinoy, vegetable foods consists
how many percent of the total recommended
consumption? – 33%
In Pinggang Pinoy, fruits consists how many
percent of the total recommended
consumption? – 17%
What is meanth by the “Double burden of
malnutrition” according to the WHO? –
Prevalence of both under nutrition and
overweight in the same community, nation,
or region
In Pinggang Pinoy, grow foods consists how
many percent of the total recommended
consumption? – 17%
National Nutrition Council and some Laws
on Nutrition
Core Values
 Formulate national food and nutrition
policies and strategies and serve as the
policy, coordinating and advisory body
of food, nutrition and health concerns
 Coordinating planning, monitoring, and
evaluation of the national nutritional
program
 Coordinate the hunger mitigation and
malnutrition prevention program to
achieve relevant MDGs
 Strengthen competencies and
capabilities of stakeholders through
public education, capacity building and
skills development
 Coordinate the release of funds, loans,
and grants from GO’s and NGOs
 Call on any department, bureau, office,
agency, and other instrumentalities of
the government for assistance in the
form of personnel, facilities, and
resources as the need arises
Composition
Governing Board
 Secretary of Health, Chairperson
 Secretary of Agriculture, Vice Chair
 Secretary of the Interior and Local
Government, Vice Chair
 Secretary of Budget and Management
 Secretary of Education
 Secretary of Labor and Employment
 Secretary of Science and Technology
 Secretary of Social Welfare and
Development
 Secretary of Trade and Industry
 Director General, National Economic
and Development Authority
Secretariat
3 representatives from the private sector
- Appointed by the president for a two
year term
Vision Statement
NNC is the authority in ensuring the nutritional
well-being of all Filipinos, recognized locally
and globally, and led by a team of competent
and committed public servants
Mission Statement
To orchestrate efforts of the government,
private sector, international organizations and
stakeholders at all levels in addressing hunger
and malnutrition of Filipinos through:
- Policy and program formulation and
coordination
- Capacity development
- Promotion of good nutrition
- Nutrition surveillance
- Resource generation and mobilization
- Advocacy
- Partnership and alliance building
Core Values
 Integrity
 Zeal
 Excellence
 Sensitivity
 Transparency
Philippine Plan of Action for Nutrition 2017-
2022
 Integral part of the Philippine
Development Plan 2017-2022
Consistent with:
 Duterte Administration 10-point
economic agenda
 Health for all agenda of the DOH
 Developmental pillars of Malasakit,
Pagbabago, and Kaunlaran
 Vision of Ambisyon Natin 2040 (strongly
rooted and comfortable life)
 2030 SDGs
 2025 Global Targets for Maternal, Infant
and Young Child Nutrition
 2014 International Conference on
Nutrition
 Consists of 12 programs and 46 projects
(framework for action)
Of the 12 programs:
 8 are nutrition-specific
 1 is nutrition-sensitive
 3 are enabling support programs
Philippine Plan of Action for Nutrition 2017-
2022 (goal)
To improve the nutrition situation of the country
as a contribution to:
 The achievement of AmBisyon Natin
2040 by improving the quality of the
human resource base of the country
 Reducing inequality in human
development outcomes
 Reducing the child and maternal
mortality
Objectives
Outcome Targets
 Final outcomes
Sub-outcome Targets
 Intermediate targets
Outcome Targets
 Reduce levels of child stunting and
wasting
 Reduce micronutrient deficiencies
 No increase in overweight among
children
 Reduce overweight among adolescents
and adults
Some related Nutritional Laws
Executive Order No. 51 (Milk Code)
“National Code of Marketing of Breastmilk
Substitutes, Breastmilk Supplement and Other
Related Products”
 Aims to contribute to the provision of
safe and adequate nutrition for infants
 By the protection and promotion of
breastfeeding and by ensuring the
proper use of breastmilk supplements
Republic Act 8976: The Philippine Food
Fortification Act of 2000
 Food fortification shall be carried out to
compensate for the inadequacies in
Filipino diet based on present day
needs.
Philippine Food Fortification Program shall
cover:
- All imported or locally processed foods
or food products for sale or distribution
in the Philippines
- Dietary supplements
Mandatory Food Fortification
Required to add these micronutrients to food
- Rice + Iron
- Refined sugar + Vitamin A
- Flour + Vitamin A and iron
- Oil + Vitamin A
Voluntary Food Fortification
Sangkap Pinoy Seal – awarded by DOH
139 food products with Sangkap Pinoy Seal
- 17 noodles
- 52 snack foods
- 4 supplementary food for infants
- 10 biscuits
- 10 breads and cereals
- 6 sandwich spread
- 9 cheese products
- 3 milk products
- 4 chocolate drinks
- 14 fruit drinks
- 8 meat and fish products
- 2 condiments and mixes
RA 8172 (ASIN Law)
An act for salt ionization nationwide (ASIN)
What is salt ionization?
- Salt ionization is a worldwide
sustainable and cost-efficient strategy
intended to address iodine deficiency.
Iodine is added to natural salt in small
amounts required by the body
Which of the following food items are included
in Mandatory Food Fortification?
 Cooking oil with Vitamin A
 Refine sugar with Vitamin A
 Wheat flour with Vitamin A and iron
 Rice with iron
This is the addition of nutrient to processed
foods or food products at levels above the
natural state. – Fortification
What is RA 8976? – Food Fortification Law
What is the vision of AmBisyon Natin 2040? –
By 2040, Filipinos enjoy a strongly rooted,
comfortable, and secure life
Which of the following is not a core goal of
National Nutrition Council?
 Coordinating, planning, monitoring,
and evaluation of the PPAN
What nutrients are included in the Mandatory
Food Fortification?
 Iron and Vitamin A
What is the main aim of Food Fortification?
 To combat micronutrient deficiency
What is the Executive Order 51? – The
Philippine Milk Code
This represents the collective long term vision
and aspirations of the Filipino People for
themselves and for the country in the next 25
years? – AmBisyon Natin 2040
Voluntary Fortification of Food is done through
what program? – Sangkap Pinoy
Which of the following is not an aim of the
Philippine Milk code? – recommend
formulations for best breast milk substitute
A certain snack item brand being sold in the
supermarket bears the Sangkap Pinoy Seal.
What does this mean? – The food item is
under Voluntary Food Fortification
Which of the following does not describe
PPAN? –It consists of 46 programs and 72
projects

What is the purpose of iodization of salt

according to ASIN Law? – to fortify food