ON THE USE OF THE “FOOD AND

NUTRITION MODULE”

FOR THE FAMILY DEVELOPMENT

SESSIONS
BASIC FACTS ON FOOD,NUTRITION,
AND HEALTH
(Session 1)
 Session 1: Basic Facts on Food, Nutrition,
and Health

 FOOD

anything edible; includes everything we

normally eat or drink
 provides energy and nutrients
 energy provided by foods and beverages is
measured in calories
 KEY CONCEPTS IN NUTRITION

1. Food is a basic need of humans.

♦ Individuals need adequate food in order to survive

& the right variety of foods for optimal health.

Food Security vs. Food Insecurity

access at all times to limited or uncertain

a sufficient supply of availability of safe,
safe, nutritious foods nutritious foods
 Key Concepts in Nutrition

2. Foods provide energy (calories), nutrients, & other

substances needed for growth & health.

6 Categories of Nutrients in Food:

1. Carbohydrates
2. Proteins
3. Fats
4. Vitamins: 13 vitamins needed
5. Minerals: 15 minerals needed
6. Water: a nutrient essential for life
 Key Concepts in Nutrition

3. All nutrients needed by the body are available through

food.

4. NO food by itself has all the nutrients for full growth

and development.  Diet Diversity

5. Proper combinations of food can lead to a well-balanced

diet.
 FUNCTIONS OF FOOD

 1. To provide energy (calories) for all types

of body activities.

 2. To help our body grow in size and fully

develop.

 3. To protect our body from diseases.

 NUTRITION

 Nutrition – the study of food and how the

nutrients in food are used by our body to
maintain its normal function and health.

►Nutrition supports health and wellness.

WHO Definition of Health
 Grouping of Nutrients Based on Functions

 Energy-yielding nutrients
 Carbohydrates
 Lipids
 Protein: more for body-building and growth

 Body-building nutrients
 Body uses proteins for growth and maintenance
 Proteins –animal or plant sources

 Body-regulating nutrients (Non-Energy yielding)

 Body uses Vitamins, Minerals & Water for body
repair and regulation of body processes.
 CARBOHYDRATES
(Energy-yielding)
12
 FATS (Energy-yielding)
13
 PROTEINS (Body-building)
(Energy-yielding)
14
 VITAMINS and MINERALS
(Body-Regulating )
15
 Basic Food Groups

 Energy-giving Foods
Cereals – rice, wheat, corn, oats, noodles
Fats & Oils – butter, margarine, fish oils, coconut
oil, soybean oil
Root crops – kamote, patatas, kamoteng kahoy,
gabi, ubi
Sugar, honey, molasses, syrup, candies
 Basic Food Groups

Growth-promoting foods
Foods of animal origin – milk, eggs, fish, meat
(pork, beef, goat)
Foods of plant origin
Nuts: kasuy, kastanas, niyog/buko, mani, pili
Legumes or pulses: garbansos, paayap,
gisantes, abitsuwelas, patani, munggo,
utaw
 Basic Food Groups

 Regulating & Protective Foods

Green leafy vegetables: talbos ng kamote,
kangkong, malunggay, talbos ng kalabasa,
alugbati, talbos ng sayote

Yellow- and orange-colored fruits & vegetables:

carrots, kalabasa, mango, papaya, tomato,
tiesa, orange, lemon, dalanghita, suha, pinya
 A Healthy Diet

 3 Key Characteristics:
1. Adequacy – contains foods that are good
sources of a number of nutrients but not a lot
of calories
»Nutrient-dense foods: they contain high
amounts of nutrients compared to calories
Ex. fruits, vegetables, lean meats, dried beans
»Empty-calorie/Energy-dense foods: they
provide a lot of calories but low amounts of
nutrients
Ex. soft drinks, candies, alcoholic drinks, chips
 A Healthy Diet

2. Variety – eating different foods from each of

the 3 food groups will ensure a varied diet
that will provide enough nutrients

►There is no complete food.

 No single food contains all the nutrients our
body needs.
 A Healthy Diet

3. Balance – a balanced diet should be a mixture

of energy-giving foods, growth-promoting foods,
and regulating & protective foods
 1 – 6 years 7 – 12 years

Fats & Oils 6 tsp. 6 -8 tsp.

Sugar/Sweets 4 – 5 tsp. 5 -6 tsp.
• Fish, Shellfish, Meat, & 1 1/3 servings 2 ½ servings
Poultry
• Dried beans and Nuts 1 1/3 servings 2 ½ servings
• Eggs ½ piece 1 piece
• Milk & milk products 1 glass 1 glass
Vegetables 1/3 – ½ servings 3 servings
Fruits 1-2 med. servings 3 servings

Rice, rice products, corn, root 2 – 4.5 servings 6 – 8 servings

crops, bread, noodles

Water/Beverages 4 – 7 glasses 6 – 8 glasses

HOW POVERTY AFFECTS FOOD &
NUTRITION SECURITY (Session 2)
Session 2: How Poverty Affects Food
and Nutrition Security
 Immediate Causes of Undernutrition

 Inadequate food intake & Presence of illness or disease

 Underlying Causes of Undernutrition
lack of food; lack/inadequate health services & unsanitary
environment; inadequate care for children & women
 Basic Causes of Undernutrition

 Existing political, cultural, religious, economic, and social

conditions

►Poverty – a main contributor to undernutrition

►Unequal access to resources
►Low status & education of women
►Environmental stress, conflicts, disasters
 FOOD SECURITY

Food Security Food Insecurity

 access at ALL TIMES  limited or uncertain
to an adequate supply availability of safe,
of safe, nutritious foods nutritious foods
 Food Security

 Food Security includes: (US Dept. of Agriculture)

1. the ready availability of nutritionally adequate

& safe foods

2. an assured ability to acquire acceptable foods

in socially acceptable ways (without resorting
to emergency food supplies, scavenging,
stealing or other coping strategies)
IMPACT OF POVERTY ON FOOD &
NUTRITION SECURITY
 4 Main Components of Food Security

 1. Food Availability – adequate amounts of food

are always available for each family member to
have an adequate supply of nutrients to meet
the required amounts daily

there is a reliable and consistent source of

quality food
 4 Main Components of Food Security

 2. Food Access – having adequate resources

to obtain the right foods for a nutritious diet

people have sufficient resources to produce and/or

purchase food
 a HH has adequate income to buy food for
members
 food is distributed to all HH members based
on each person’s nutrient needs
 food prices in the community are affordable
 4 Pillars of Food Security

 3. Food Use – appropriate use of food based on

adequate knowledge of basic nutrition and
care as well as having safe drinking water and
good environmental sanitation

Appropriate Food Use means:

people have (1) the knowledge and (2) basic sanitary
conditions to choose, prepare, and distribute food
in a way that results in good nutrition
 4 Pillars of Food Security

 4. Food Stability – the steady supply of food in

the HH so that food is available “at all times”

the people’s ability to access and utilize food that

remains stable and sustained over time
 Food and Nutrition Security

 What is Food & Nutrition Security?

There is Food & Nutrition Security when an
individual’s ways and means of obtaining food
are supported by a sanitary environment,
adequate health services, and knowledgeable
caring practices, that would allow all household
members to have a healthy life free from
malnutrition.
THREATS TO FOOD & NUTRITION SECURITY

 Threats at the HH or community level:

 political or peace and order problems
 bad weather conditions
 natural calamities ( typhoons, droughts,
earthquakes)
 poor economic conditions (rising food prices,
unemployment)
Food and Nutrition Security