basic tools in nutrition
TRANSCRIPT
Francis Obmerga, RN, MAN
Fundamental Tools
• are used to evaluate the amount and
variety of foods.
• Two Types:
a. Qualitative tools
b. Quantitative tools
Planning a Healthy Diet
A diet is well planned if:
• it has enough essential nutrients
• is balanced with regard to food types
• offers energy value that matches energy spent in
an activity
• is moderate in unwanted dietary constituents
• offers an array of selections
Elements Healthy Diet
• Adequacy – foods chosen provide enough of
each important nutrient, fiber, and energy.
• Proportionality / Balance – any food can be
part of healthy diet as long as the overall intake
throughout the day or week gives enough of all
the nutrients needed.
• Calorie control – food provide the amount of
calories a person needs to sustain appropriate
weight.
Elements Healthy Diet
• Moderation – having enough but not in excess
of what is needed.
• Variety - selecting food from different food
groups.
• Nutrient Density- select foods that deliver most
nutrients for the least amount of food energy.
Food Guides
• Tools devised to aid in planning,
procuring, preparing, serving, and
consuming meals for both normal and
therapeutic diets of individuals or groups.
• a.k.a. Food Groups
Uses of Dietary Guides
• Used for planning nutritious diets for
individuals and population group.
• Used in qualitative and quantitative
assessment on the nutritional adequacy of
a diet.
Food Guides
• Your Guide to Good Nutrition (YGGN)
• Plate Model
• Food Wheel
• Food Pyramid Guide
Your Guide to Good Nutrition
(YGGN)
• Provide healthy tips to plan, select and prepare
adequate meals for the family
• Provides the average daily allowance for diff.
food groups that people need to maintain good
health.
• Helps people to select the right kind of food to
eat everyday.
Your Guide to Good Nutrition
(YGGN)
Three food groups:
1. Energy foods – high in carbohydrates and fats
like rice, starchy foods and fat-rich foods.
2. Body-building foods – rich in protein and
minerals.
3. Regulating foods – rich in vitamins, minerals,
fiber, and water like fruits and vegetables.
Plate Model
A dinner plate is used as a graphical
representation of a pie chart.
• ½ plate - vegetables
• ¼ plate – grain products (pasta, potatoes, rice)
• ¼ plate - meat alternatives
• On the sides: fruit/low fat milk or yogurt/ grains
like bread, rolls
Food Wheel
• Adapted by FNRI; graphic representation of
YGGN
• Four groups or sections
1. energy giving foods (GO)
2. body building foods (GROW)
3. body regulating foods (GLOW)
4. eat the recommended amount for each
food group daily
Food Pyramid Guide
• A pictorial form of daily food guide.
• Teaches the principle of eating a variety of foods
everyday, the need for moderation in some food
groups while emphasizing the importance of
other food items.
• Ms. Sanirose Orbeta, RD - in 1996 added
another layer at the base w/c highlights the
importance of water and other fluids.
Daily Nutritional Guide Pyramid for Filipinos
(13 – 19 Years Old)
Daily Nutritional Guide Pyramid for Filipinos
(20 – 39 Years Old)
Daily Nutritional Guide Pyramid for Filipinos
(60 – 69 Years Old)
Daily Nutritional Guide Pyramid for Filipino
Pregnant Women
Nutritional Guidelines for Filipinos,
FNRI-DOST
Provide the population, general public or individuals w/ primary recommendations about proper diet and wholesome dietary practices to promote good health for themselves and their families.
Nutritional Guidelines for Filipinos,
FNRI-DOST
1. Eat a wide variety of foods everyday.
2. Breast feed infants from birth to 4-6 mos. and then give appropriate foods while continuing breast feeding.
3. Maintain children’s normal growth through proper diet and monitor growth regularly.
Nutritional Guidelines for Filipinos,
FNRI-DOST
4. Consume fish, lean meat, poultry or dried
beans.
5. Eat more fruits, veggies & root crops.
6. Eat foods prepared w/ edible cooking oil daily.
7. Consume milk, milk products or other Calcium rich foods.
Nutritional Guidelines for Filipinos,
FNRI-DOST
8. Use iodized salt, but avoid excessive
intake of salty foods.
9. Eat clean and safe foods.
10.Exercise regularly, do not smoke, and
avoid drinking alcoholic beverages.
Nutritional Guidelines for Americans
• Eat a variety of foods.
• Maintain healthy weight.
• Choose a diet low in fat, saturated fat, and
cholesterol.
• Choose a diet w/ plenty of veggies, fruits, and
grain products.
• Use sugars only in moderation.
• Use salt and sodium only in moderation.
• If you drink alcoholic beverages, do
so in moderation.
Nutritional Guidelines For Koreans
• Eat a variety of foods.
• Keep ideal weight.
• Consume enough protein.
• Keep fat consumption at 20% of total calories.
• Drink milk everyday.
• Reduce salt intake.
• Keep good dental health.
• Refrain from smoking, alcohol, and
caffeine consumption.
• Keep the harmony between diet and daily life.
• Enjoy your meals.
Dietary Standards
• Computations of energy and nutrient requirements or allowances that are stated qualitatively.
• REQUIREMENT – minimum amt. of energy and nutrients to maintain good health under specific conditions like age, weight, physical activity, sex, and physiological conditions.
• ALLOWANCE – minimum amount of energy and nutrients + a margin of safety to allow for individual differences and fluctuations in health.
Recommended Dietary Allowance (RDA)
• Are intended to promote optimal health by establishing nutrient intake that would lower the risk of nutrient deficiencies and reduce the incidence of chronic disease.
Recommended Dietary Allowance (RDA)
• Average daily amount of nutrient considered enough to meet the known nutrient needs of practically all healthy people.
Recommended Dietary Allowance (RDA)
• Adequate Intake (AI) – is the value used as a guide for nutrient intake when no RDA exists. It is the average amount of nutrient that appears to sustain a desired indicator of health.
• Tolerable Upper Intake Level (UL) – refers to the highest amount of s nutrient that appears safe for regular consumption and beyond which there is an increased risk of adverse effects.
Recommended Energy and Nutrient
Intakes (RENI)
• Revised (RDA)
• Provides the public about the level of
essential nutrient that must be taken.
Difference Between
Guidelines and RENI
Guidelines – emphasis is on food groups and overall dietary patterns and their impact on chronic disease (CA, HPN..)
RENI – focuses on energy and specific nutrients and the prevention of specific nutrient deficiency syndromes (VAD, IDA, IDD)
Nutrients Covered for
Recommendation:
1. Energy
2. Macronutrients
3. Minerals: Ca, Mg, P, Fe, I, Se, Zn, Mn, F
4. Fat-soluble vitamins (ADEK)
5. Water-soluble vitamins (C, Thiamin, Riboflavin, niacin, Folate, B6, B12)
6. Water and electrolytes
Uses & Application of RENI
• As a goal for energy & nutrient intakes of groups and nutrient intakes of individuals
• As a reference std for assessment of the habitual energy & nutrient intakes of the population sub-groups
• As a goal for agricultural production
• As a reference std for assessment of the adequacy of food supplies
• As a tool for nutrition education & advocacy
• As a basis for public health & food nutrition policies.
Food Exchange List (FEL)
• A list of common foods grouped in terms of equivalent amounts of CHOs, CHONs, fats and calories.
• “EXCHANGES” – a food item may be replaced or substituted with, or “exchanges” for another food item belonging in the same list since food in the same amounts of energy and energy-giving nutrients.
Food Exchange List (FEL)
Examples:
1 cup noodles/ pasta = 3 pcs. Pandesal = ½ cup rice cooked, packed
Uses of FEL
1. Meal planning
2. Diet instruction
3. Estimating the energy & macronutrient (normal & therapeutic diets)
4. Teaching tool (principle of basic nutrition, nutrient composition, & caloric density)
5. Reference for expressing household measures of food into approximate weight in grams.
Food Exchange : Vegetables
One serving for vegetables in food exchange list
contains 25 calories and 5 grams of carbohydrate.
One serving of vegetables equals to:
1/2 cup Cooked vegetables (carrots, broccoli,
zucchini, cabbage, etc.)
1 cup Raw vegetables or salad greens
1/2 cup Vegetable juice
Food Exchange : Medium Fat Proteins
One serving has 75 calories and 5 grams of
fat. One serving equals to:
1 ounce Beef (any prime cut), corned beef,
ground beef **
1 ounce Pork chop
1 each Whole egg (medium) **
1 ounce Mozzarella cheese
1/4 cup Ricotta cheese
4 ounces Tofu (note this is a Heart Healthy
choice)
Food Composition Table (FCT)
• Dietary tool that contains numerical values indicating the total amount of constituents in food not the amount absorbed but the maximum amount of nutrient available to the body.
• Used to calculate nutrient intake of individuals or population group.
• Used to prescribe diet w/ nutrient restriction or modifications.
Food Labels
are the primary means of communication between the producer or the manufacturer and the purchaser or consumer.
Information about the product’s contents, ingredients, and nutritional value.
Helps consumer see how food fits into their overall diet.
Food Labels
Mandatory Information on Food Labels
Name of product
Name and address of manufacturer, packer, or distributor
Place of origin
Preparation instructions
Weight or quantity
Storage instructions
Food Labels
Open-date Markings
“Consume before” or “use before” or “expiration date”
“Best use by”
The Ingredient list
• List of ingredients of food w/c are arranged in descending order.
• Must include additives – valuable to people who suffer adverse reaction. to specific product ingredients.
The Ingredient list
SERVING SIZE
Reflects the amount that people customarily consume.
Expressed in common household measures.
Servings per container - number of servings in the food package.
NUTRITIONAL FACTS PANEL