Republic of the Philippines

NUEVA VIZCAYA STATE UNIVERSITY Bayombong,

Nueva Vizcaya

INSTRUCTIONAL MODULE

COLLEGE OF HUMAN
ECOLOGY
Bayombong Campus

DEGREE PROGRAM BTLE COURSE NO. HE 5

SPECIALIZATION COURSE TITLE Food and Nutrition

YEAR LEVEL 2nd year TIME FRAME 3 hrs WK NO. 1 IM 04

NO.

I. CHAPTER TITLE MODULE 2

IMPORTANCE OF FOOD AND
MEAL MANAGEMENT

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II. LESSON TITLE

1. Functions of Food and Correct Nutritional Habits

2. Goals and Activities of Meal management
Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY Bayombong,
Nueva Vizcaya
III. LESSON OVERVIEW INSTRUCTIONAL MODULE

The first module deals on the importance of food and dining. It also deals on
the importance of meal management. The essential principles of management of

IV. DESIRED LEARNING OUTCOMES

At the end of this module the students will be able to:

1. Discuss the physiological, social and cultural function of food;

3. Imbibe the importance of knowing the essentials in meal management.

resources, time and energy are emphasized.

2. Discuss the goals and activities of meal planning;

V. LESSON CONTENT

Lesson 1. Importance of Food and Correct Nutritional Habits

 Food – anything we take in that nourishes our body.

o Men uses food as a vehicle for sharing hospitality and friendship or as a

means of celebrating important events (physiological reason) (includes 3
basic food groups)
o Social importance – mothers use foods to bribe or reward children for being
good.
 food is the best pasalubong when one goes to visit a friend or relative 
food is also used to enliven a gathering of friends.

Food is an essential prerequisite for life and as such the primary goal of
eating and drinking is to enable the body to function normally. With food, or the lack
of it, the destinies of individuals are greatly influenced. We should “eat to live”, and
“not live to eat”. The Holy Prophet Muhammad (S.A.W.S.) recommended even for
pious man the quantity of food “which is just sufficient to keep his back-bone erect”.

Nutrition is a matter of life-long eating habits which become set with age.
Dietary patterns also vary from one person to another according to the difference of
cultural and geographic environment to another. To ensure a proper supply of the
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NUEVA VIZCAYA STATE UNIVERSITY Bayombong,
Nueva Vizcaya

INSTRUCTIONAL MODULE

essential nutrients, we must combine food sources of these nutrients in the right
amounts. This results in a healthy well-balanced diet.

 A Balanced Diet

A balanced diet consists of food from the five basic food groups in the
correct proportions. That is:

o Bread and cereal group - (bread, breakfast cereals, pasta, rice - important
nutrients CHO, vitamin B, dietary fiber)
o Fats and oils group - (margarine, oils, mayonnaise, salad dressing) -
important nutrients - essential fatty acids, vitamin A, D, E.)
o Meat and meat alternatives - (meat, chicken, fish, eggs, legumes, including o
Soya - important nutrient - protein, iron, vitamin B)
o Milk and milk products - (milk, cheese, yoghurts - important nutrients -
calcium, phosphorus, vitamins)
o Fruit and vegetables - (all types - important nutrients include vitamin &
minerals especially vitamin A & C and fiber)

Having food from the five basic food groups during the day ensures that
the diet consists of varieties of nutrients.

Breakfast is the most important meal of the day. A great number of adults
and children eat an inadequate breakfast or skip it altogether. A good breakfast
should emphasize complex carbohydrate and should provide between 25-30 % of
the energy requirements recommended daily, and vitamins, minerals and fiber.
For example; whole wheat bread, low-fat spread, cheese/tomato, yoghurt or milk
with muesli, all-bran flakes, weetabix or cooked oats and fruit. Here the emphasis
is on dietary fiber.

Snacking makes up about 25% of the energy requirement of most

teenagers. But snacking is acceptable provided the snacks furnish an equivalent
amount of the days allowance for protein, vitamin and minerals.

If good nutritional habits are not inculcated at the beginning of young

adulthood as part of the lifestyle, poor eating habits become a risk factor for a
number of diseases for the middle-aged and elderly.

Most modern affluent homemakers are forced to seek ways of acquiring

time due to having jobs outside home and therefore regularly make use of
convenience foods, processed foods, and fast foods. These foods are often high
in kilojoules, high in fat content, especially high in saturated fats and cholesterol,
high in sodium, low in nutritional value and contain liberal amounts of food
additives.

The individual who has had poor food habits throughout life is not likely to
be in as good health as the one who has enjoyed the benefits of a good diet.
 Some Diet-Related Health Problems

Many diet-related health problems affect many individuals, like: high blood
cholesterol, high blood pressure, diabetes, and coronary heart disease.

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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY Bayombong,
Nueva Vizcaya

INSTRUCTIONAL MODULE

Some of the risk factors of coronary heart disease are: High blood
cholesterol, high blood pressure, smoking, stress, lack of exercise, overweight,
and diabetes.

Diet plays a decisive role in the control of blood fats that is, cholesterol
and triglycerides and other risk factors, like hypertension and diabetes, and
hence in the development of coronary heart disease.

The prudent dietary guidelines for coronary heart disease, are: o

food low in fat, especially saturated fats
o to substitute saturated fat with polyunsaturated and monounsaturated
fats
o limit the intake of foods high in cholesterol o eat more complex
carbohydrates especially rich in fiber o control your weight o use less
salt

High blood cholesterol is a risk factor which can easily be controlled by

making changes to our eating habits. The body can manufacture all its
cholesterol needs from fat in the foods we eat. The westernized diet is high in fat
and cholesterol and our bodies are becoming overloaded. Therefore, cut out
many risks as you can.

This can be achieved by improving our lifestyle, and eating habits. o eat
less fat (30% of total energy requirement should be fat) o reduce
saturated fat (animal fat, full-cream dairy products, brick margarine,
coconut and palm kernel oils)
o reduce dietary cholesterol (egg yolk and organ meats -brains, liver, as
well as prawns and shrimps)
o stop smoking
o control hypertension (High Blood Pressure) o control diabetes o
exercise regularly o reduce weight o reduce stress and
o eat a wide variety of foods (refer to the 5 food groups)
o eat more carbohydrates especially rich in fiber (fruit, veg, legumes,
oats)
o eat regular meals (don’t skip meals) o reduce salt intake (to control
Hypertension) o eat moderately (to avoid overweight)

Moderation is the keyword as far as eating habits are concerned. As with

all our divine obligations moderation in terms of the quantity of the food we eat is
essential. The Holy Qur’an mentions this: “Eat and drink and be not immoderate.”
(7:31)

Hypertension - the elevation of the blood pressure above normal is a

major risk factor and a symptom that accompanies many cardiovascular and
renal diseases.

Obesity is often associated with hypertension, so there seems to be a

strong correlation between weight and blood pressure and between increases in
weight and increases in blood pressure.

Sodium restriction is effective in lowering blood pressure in some

persons. Many food contains salt, like convenience food, processed food and
preserved food, examples are: Sodium benzoate, a preservative used in relishes,

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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY Bayombong,
Nueva Vizcaya

INSTRUCTIONAL MODULE

sauces, margarine. Sodium propionate in cheese and breads to retard mould

formation. Sodium alginate in ice cream to give the smooth texture. Monosodium
Glutamate in processed foods. Natural sodium content of animal food is relatively
high (meat, fish, eggs, cheese) although nutritionally essential must be used in
moderate amounts.

Organ meats contain more sodium than muscle meats. Shellfish of all
kinds are especially high in sodium than fresh water fish.

All in all we can put it as that: o weight control - highest priority in

dietary management of diabetes o eat regular meals - a delay in
eating may produce hypoglycemia o eat moderately o reduce
simple sugars
o increase foods rich in carbohydrates o eat more
dietary fiber
o eat less fat or cut them from your diet

Good food must contain three essential components:

o nutritional benefits and efficiency in producing the
needed energy.
o lightness for the stomach o ease of digestion

• Food Functions

o Structural Function

They belong to tissue cells. Proteins are the best known structural agents.
 Fish
 Meat
 Dairy products
 Legumes

They provide the energy necessary for daily activities.

 Olive oil
 Nuts and dried fruits
 Bread and pasta
 Wine

o Essential Nutrients

Elements human body is unable to synthesize and must ingest. Among

essential elements we find some amino acids, vitamins and mono and
polyunsaturated fatty acids, abundant in olive oil.

o Olive oil o Dairy

products o Nuts and
dried fruits
o Fish o Meat 
Intestines
Regulation

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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY Bayombong,
Nueva Vizcaya

INSTRUCTIONAL MODULE

These foods help the transport and elimination of waste, acting as

prophylactic substances against some disease.

o Olive oil o Bread and

pasta
o Fruits and vegetables

• Regulation Function

They supervise important biological processes as permeability, blood clotting,

etc. Vitamins and minerals are mainly responsible for these functions.

o Wine
o Fruits and vegetables o Legumes and cereals
o Olive oil

Lesson 2. Goals and Activities of Meal Management

• Meal Management – refers to the effective and efficient use of available

resources to provide meals that are nutritionally adequate, sanitary and
aesthetically pleasing, economical in terms of cost and of time & energy
preparation.

• Series of Activities of Meal Management

a. Menu planning
b. Purchasing and storage of food supplies
c. Preparation and cooking of food
d. Table setting and food service
e. Clearing up of the table and dining areas

• Dietary Patterns of a Family

- refers to the type of foods consumed by the family, how these are prepared
and eaten, when these are eaten, how much are eaten and how often.

• Factors affecting dietary patterns of a family

a. Physical health status
b. Income food budget
c. Social status and mobility
d. Attitudes and beliefs
e. Knowledge skills, available time and energy
f. Individual decisions
g. Composition and occupation of family

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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY Bayombong,
Nueva Vizcaya

INSTRUCTIONAL MODULE

VI. LEARNING ACTIVITIES

1. Share ideas about balanced diet.

2. Make a breakfast menu considering
2. balanced diet

VII. ASSIGNMENT

Make a menu for lunch and dinner considering

balanced diet.

VIII. EVALUATION

I. TRUE OR FALSE: Write T if the statement is

correct and F if the statement is wrong. (5 pts)

_____ 1. Food is anything that when taken in, nourishes our body.
_____ 2. Many housewives spend a large portion of their budget on food.
_____ 3. Dietary patterns reflect the family’s daily consumption.
_____ 4. Meals must meet the needs of the family nutritionally and economically.
_____ 5. It is possible to vary manner for making dining a pleasure, if one knows
the essentials of meal management.

II. ESSAY. Answer questions briefly. (10 pts)

1. Enumerate and discuss the series of activities of meal planning.

2. Explain the physiological, social and cultural functions of food.

IX. REFERENCES

A. BOOK REFERENCES

Brown, G., & Hepner, K. (2008). The Waiter's

Handbook. Pearson Higher Education
AU.
Claudio, Virginia Serrano. 2009. Meal Management & Table Service. Merriam
Bookstore Inc.
Edica, BT. and Roldan, AS. (2008). Food Service and Bartending. AR Skills
Development and Management Services Inc., Paranaque City Manila Phil.
Gapuz, Christie Lynda. Workbook in Waitering
Kitler PG, Nelms MN and Sucher KP 2017. Food and Culture 7st Edition USA
Wadsworth Learning
Murphy, J. (2013). The Principles and Practice of Bar and Beverage
Management. Goodfellow Publishers Limited. Ditan, Joseph Linford.
Fundamentals of food & beverage service operation

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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY Bayombong,
Nueva Vizcaya

INSTRUCTIONAL MODULE

Roldan, A. S., & Edica, B. T. (2003). Food Service and Bartending. AR Skills
Development & Management Services.
Subida, RC. (2010). Food Service and Bartending Handbook. Anvil Publishing
Inc. Pasig City Phil.
Perdigon, G. P. (1998). Foodservice Management in the Philippines. UP College
of Home Economics
Pratten, J. D. (2003). The importance of waiting staff in restaurant service. British
Food Journal.
Punay, MLM. (2012). Food and Beverage Service Manual. Books atbp.
Publishing Corp. Mandaluyong City Phil.

B. e-RESOURCES

https://www.slideshare.net/MilcahJoyBaculo/philippine-cuisine-
76865474?from_action=save https://asian-recipe.com/glossary/philippines-
ingredients-glossary https://winksite.com/xhtml/ms_fo_pg_v?
susid=40014&fid=36875&id=27812

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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY Bayombong,
Nueva Vizcaya

INSTRUCTIONAL MODULE

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