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NUTRITION
CHAPTER 1
INTRODUCTION TO
BASIC NUTRITION
CHAPTER OUTCOMES
At the end of this chapter, students should be able to:-
a) Explain briefly about diet planning principles, Malaysia dietary
guidelines and food guide pyramids
b) Describe briefly about dietary reference intake.
FOOD GUIDE PYRAMID
a) Graphic device that serves as a guide for planning
diets that meet nutritional requirements, promote
health and as a device for making daily food choices
½ medium-sized guava
1 small to medium whole orange, pear or apple
1 medium-sized banana
1 slice papaya, pineapple, watermelon
3 servings
One Serving Equals …
½ cup cooked dark green leafy vegetables with
edible stems
½ cup cooked fruit or root vegetables
One Serving Equals …
1 glass of milk
1 cup yoghurt
1 slice cheese
½ - 2 servings of poultry, meat, egg
1 serving of fish
½ - 1 serving of legumes
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DIETARY REFERENCE INTAKES
DIETARY REFERENCE INTAKES
a) A set of reference values for energy and nutrients
that can be used for planning and assessing diets for
healthy people
2. Recommended Dietary
Allowances (RDAs)
c) The RDA for each nutrient is set at a level at which most people
will not experience a deficiency