NUTRITION

NUTRITIONAL GUIDELINES FOR

FILIPINOS
Prepared by:

Tecson, Lezyl Mae R.

Midwifery 2-1

Cavite State University

College of Nursing
Department of Midwifery
 GOAL
 The goal of 2000 Nutritional Guidelines for
Filipinos is the improvement of the nutritional
status, productivity and quality of life of the
population, through adoption of desirable dietary
practices and healthy lifestyle.
 OBJECTIVES
 To increase the food and dietary energy intake of
the average Filipino;
 To prevent nutritional deficiency and nutrition-
related chronic degenerative diseases.
 To promote a healthy well-balanced diet; and
 To promote food safety.
 NUTRITIONAL GUIDELINES

1. Eat a variety of food everyday

2. Breastfeed infants exclusively from birth to 4-6
months, and then, give appropriate foods while
continuing breastfeeding.
3. Maintain children’s normal growth through
proper diet and monitor their growth regularly.
4. Consume fish, lean meat, poultry and dried
beans.
5. Eat more vegetables, fruits, and root crops.
6. Eat foods cooked in edible/ cooking oil daily.
7. Consume milk, milk products or other calcium-
rich foods such as small fish dark green leafy
vegetable everyday.
8. Use iodized salt, but avoid excessive intake of
salty foods.
9. Eat clean and safe food.
10. For a healthy lifestyle and good nutrition,
exercise regularly, do not smoke, and avoid
drinking alcoholic beverages.
NUTRITION IN FOOD

› Nutrients are chemical substances present in the foods

that keep the body healthy, supply materials for
growth and repair of tissues, and provide energy for
work and physical activities.

› The major nutrients include the macronutrients,

namely; proteins, carbohydrates and fats: the
micronutrients, namely: vitamins such as A, D, E.
and K, the B complex vitamins and C and minerals
such as calcium, iron, iodine, zinc, fluoride and water.
 PROTEINS
 Proteins are essential for growth and repair of
body tissues.
 They contribute the major part of the body’s
building blocks.
 Proteins may also function as enzymes and
hormones and as such they are vital in the
regulation of body processes.
 It is also a source of energy.
 Proteins contributes 12% of dietary calories in
the Filipino diet (Villavieja, 1996).
 About one third of this comes from animal
sources such as fish, poultry, meat, eggs, and
milk and the rest comes from the rice, corn,
bread, and other plant sources.
 Protein from animal sources is of higher quality
than from plant sources.
 CARBOHYDRATES
 The main source of energy for man.
 Carbohydrates spare protein from being
converted to glucose for energy.
 Modulate the production of insulin and other
hormones.
› Three major types of dietary carbohydrates.
 Starch
 Sugar
 fiber
 Sugar includes:
› Monossacharides (glucose & fructose)
› Dissacharides (sucrose, maltose and lactose)
› Polysaccharides (comprise starch and dietary fiber)
 Dietary fiber provides bulk resulting in the
modulation of peristalsis and the prevention of
constipation.
 Can be classified into two.
› Soluble
› insoluble
 Soluble fiber is found in beans, legumes, and
some fruits.
 This type of fiber dissolves in water to form a gel
within the digestive tract.
 Insoluble fiber is known to have cholesterol-
lowering effects because it increases fecal
excretion of bile acids, reduces cholesterol in the
liver and increases production of short-chain
fatty acids by fermentation in the large intestine.
 Insoluble fiber increases bulk in the
gastrointestinal tract and therefore promotes
gastrointestinal motility, hastening movement of
gut contents through the gastrointestinal tract.
› It is said to reduce the possibility of potential
carcinogens to interact with the mucosal surface.
› Found in vegetables, whole wheat grain, wheat and
corn bran.
 Fats
 The term “fat” commonly used to refer a family
of compounds called “lipids” which are water-
insoluble.
 It is also an essential nutrient.
 Fats are concentrated source of energy.
 It provides essential fatty acids, linolenic and
linolenic acids.
 It helps transport and store fat-soluble vitamins
A, D, E, K.
 Vitamins
 Fats are classified either as fat water soluble or
water which as the names imply; based on
physical characteristics of the vitamins- their
solubility in fat or water.
 Vitamins A, D, E, k are fat soluble
 VITAMINS FUNCTIONS
Vitamin A Maintain normal vision, skin health, bone
and tooth growth reproduction and
immune function; prevents xerophthalmia.
Thiamine Helps release energy from nutrients;
support normal appetite and nerve
function, prevent beri-beri.
Riboflavin Helps release energy from nutrients,
support skin health, prevent deficiency
manifested by cracks and redness at
corners of mouth; inflammation of the
tongue and dermatitis.
Niacin Help release energy from nutrients,
support skin, nervous and digestive
system, prevents pellagra.
Biotin Help energy and amino acid metabolism;
help in the synthesis of fat glytogen.
 VITAMINS FUNCTIONS
Pantothenic Helps in energy metabolism
Folic acid Help in the formation of DNA and new
blood cells including red blood cells;
prevent anemia and some amino acids.
Vitamin B12 Helps in the formation of the new cells;
maintain nerve cells, assist in the
metabolism of fatty acids and amino acids.
Vitamin C Helps in the formation of protein,
collagen, bone, teeth cartilage, skin and
scar tissue; facilitate in the absorption of
iron from the gastrointestinal tract;
involve in the amino acid metabolism;
increase resistance to infection, prevent
scurvy.
 VITAMINS FUNCTIONS

Vitamin D Help in the mineralization of bones by

enhancing absorption of calcium.

Vitamin E Strong anti-oxidant; help prevent

arterioslerosis; protect neuro-muscular
system; important for normal immune
function.

Vitamin K Involve in the synthesis of blood clotting

proteins and a bone protein that regulates
blood calcium level.
 Minerals
 Minerals are involve in a wide variety of bio-
chemical processes within the body.
 Because minerals are essential just atoms or ions
they cannot be synthesized in the body.
 All of the minerals have to be derived from food
water.
 It can be divided into two categories;
 Macro-minerals
 Micro-minerals.
 MINERALS FUNCTIONS
Calcium Mineralization of bones and teeth,
regulator of many of the body’s
biochemical processes, involve in blood
clotting, muscle contraction and
relaxation, nerve functioning, blood
pressure and immune defenses.
Chloride Maintain normal fluid and and electrolyte
balances.
Chromium Work with insulin and is required for
release of energy from glucose.
Copper Necessary for absorption and use of iron
in the formation of hemoglobin.
Fluoride Involve in the formation of bones and
teeth; prevents tooth decay.
Iodine As part of the two thyroid hormones,
iodine regulates growth, physical and
mental development and metabolic rate.
 MINERALS FUNCTIONS
Iron Essential in the formation of blood. It is
involve in the transport and storage of
oxygen in the blood and is a co-factor
bound to several non-hemo enzymes
required for the proper functioning of
cells.

Magnesium Mineralization of bones and teeth,

building of proteins, normal muscle
contraction, nerve impulse transmission,
maintenance of teeth and functioning of
immune system.

Manganese Facilitate many cell processes.

Molybdenum Facilitate many cell processes.
Phosphorus Mineralization of bones and teeth, part of
every cells; used in energy transfer and
maintenance of acid-base balance.
 MINERALS FUNCTIONS

Selenum Work with vitamin E to protect body

compound from oxidation.

Sodium Maintain body fluid and electrolyte

balance, assists nerve impulse insulin.

Sulfur Integral part of vitamins, biotin and

thiamine as well as the hormone.

Zinc Essential for normal growth, development

reproduction and immunity.
 Water
 Water help regulate temperature, transport
electrolytes and other nutrients.
 It excrete waste products from lungs, skin and
kidneys, lubricant joints and cushion the nervous
system.
 Water is the most essential of all nutrients in the
sense that the absence of water causes death more
quickly than of any other nutrients.
 Nutrients Requirements
 The desirable contribution to total energy intake
should range from:
› 55- 70% carbohydrates
› 20-30% for fat
› 10-15% for protein
 Recommended Dietary Allowances
(RDA)
 Levels of daily intakes of energy and essential
nutrients considered adequate to maintain health
and promote reasonable levels of reserves in
body tissues of nearly all healthy persons
afflicted with diseases, traumatic stresses or
nutrient inadequancies.
 The recommended amounts depends on one’s
body size, age, sex, physiological state and level
of physical activity.
 Balanced Diet
 Is one that contains all the nutrients and other
substances found naturally in food, in proper
amounts and proportions needed by the body to
function well.
 Schedule for Receiving Vitamin A Supplement to Infants,
Preschoolers and Mothers
SCHEDULE INFANTS PRESCHOOLER POST PARTUM
(6-11MOS.) S (12-83MOS.) MOTHER
Give 1 dose 100,000 IU 200,000 IU 200,000 IU
Within one month

Give after 6 months 100,000 IU 200,000 IU After delivery of

high risk condition each child only.
present
 Schedule for Vitamin A Deficiency
Schedule Infants (6-11 months) Preschoolers (12-83 mos.)

Give today 100,000 IU 100,000 IU

Give tomorrow 100,000 IU 100,000 IU
Give after two weeks 100,000 IU 100,000 IU

Prevention of Iron Deficiency

RECOMMENDED IRON DOSAGE
REQUIREMENTS
Infants (6-12 months) 0.7 mg. daily
Children (12-59 months) 1 mg. daily
Treatment for Iron Deficiency

Dosage
Children 0-59 months 3-6 mg./ kg. Body wt. /day

Iodine Supplementation
Dosage
Children 0-59 months (in endemic areas) Iodine Capsule (200mg) potassium iodate
in oil orally once a year.