NCM 105 NUTRITION AND DIET THERAPY (MIDTERM COVERAGE)

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NCM 105 NUTRITION AND DIET THERAPY (MIDTERM COVERAGE)

BASIC TOOLS IN NUTRITION DIETARY STANDARDS

The main nutrition tools are: food groups, dietary  Dietary standards are compilations of
standards (RDA) or dietary guidelines, and food nutrient requirements or allowance in
exchange list specific quantities.
 Dietary requirement is the minimum
FOOD GROUPS amount needed for a nutrient to attain
good health under specific conditions
 Food guides translate quantitative
(age, weight, physical activity, sex,
nutritional requirements into simple,
physiological condition, state of health
practical and non-technical language
status, etc.)
using available and common foods of the
 Dietary allowance is the minimum
country.
requirement plus a safety factor or
 Food groups are developed by nutrition
“margin of safety” to account for
experts as a quantitative tool in nutritious
individual variations in body storage of
diets for the masses.
nutrients, state of health, nutrient
The 3 Main Food Groups: utilization, day to day variations within an
individual, etc.
 Body-building foods: foods that supply
good quality proteins, some vitamins and Recommended Dietary Allowance
minerals.
 Energy foods: mostly of rice and other  The RDA, the estimated amount of
cereals, starches, sugars, and fats nutrient (or calories) per day considered
contribute the bulk of calories. necessary for the maintenance of good
 Regulating foods: composed of fruits health by the Food and Nutrition Board of
and vegetables that provide vitamins and the National research Council/National
minerals, particularly ascorbic acid and Academy of Sciences. The RDA is
pro vitamin A. updated periodically to reflect new
knowledge. It’s popularly called the
DIETARY GUIDELINES Recommended Daily Allowance.

 Dietary guidelines strategies to promote FNRI (FOOD AND NUTRITION

appropriate diets and related health RESEARCH INSTITUTE) FOOD PYRAMID
practices to achieve the goal of improving
the nutritional condition.

10 Nutritional Guidelines for Filipinos (NGF)

1. Eat a variety of foods every day.

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 or dried
beans.
5. Eat more vegetables, fruits, and root
crops.
6. Eat foods cooked in edible/cooking oil
DAILY NUTRITIONAL GUIDE PYRAMID
daily.
FOR FILIPINO LACTATING WOMEN
7. Consume milk, milk products, and other
calcium with foods such as small fish and
dark green leafy vegetable every day.
8. Used iodized salt, but avoid excessive
intake of salty foods.
9. Eat clean and safe foods.
10. For a healthy lifestyle and good nutrition,
exercise regularly, do not smoke and
avoid drinking alcoholic beverages.
NCM 105 NUTRITION AND DIET THERAPY (MIDTERM COVERAGE)

DAILY NUTRITIONAL GUIDE PYRAMID DAILY NUTRITIONAL GUIDE PYRAMID

FOR FILIPINO PREGNANT WOMAN FOR FILIPINO CHILDREN (13-19 YRS)

DAILY NUTRITIONAL GUIDE PYRAMID DAILY NUTRITIONAL GUIDE PYRAMID

FOR OLDER PERSON (60-69 YR/OLD) FOR FILIPINO CHILDREN (7-12 YR/OLD)

DAILY NUTRITIONAL GUIDE PYRAMID DAILY NUTRITIONAL GUIDE PYRAMID

FOR FILIPINO ADULTS (20-39 YR/OLD) FOR FILIPINO CHILDREN (1-6 YR/OLD)
NCM 105 NUTRITION AND DIET THERAPY (MIDTERM COVERAGE)

PHILIPPINE DIETARY REFERENCE what other food choices are available for each
INTAKES (PDRI) group of foods.

The Food and Nutrition Research Institute of the Vegetables contain 25 calories and 5 grams
Department of Science and Technology (FNRI- of carbohydrate. One serving equals:
DOST) launches the PDRI 2015 during the
Measurement Ingredient
opening ceremony of the 41st FNRI Seminar
½C Cooked vegetables (carrots,
Series on July 1, 2015 at the FNRI Auditorium. broccoli, zucchini, cabbage,
The 2015 PDRI adopts the multi-level approach etc.)
for setting nutrient reference values to meet the 1C Raw vegetables or salad
needs of various stakeholders for appropriate greens
nutrient reference values. ½C Vegetable juice
If you’re hungry, eat more fresh or steamed
This is for planning and assessing diets of healthy
vegetables.
groups and individuals. PDRI is the collective
term comprising reference value for energy and
nutrient levels of intakes. The components of Fat-Free and Very Low-Fat Milk contain 90
PDRI are: calories per serving. One serving equals:
Measurement Ingredient
 Estimated Average Requirement 1C Milk, fat-free or 1% fat
(EAR): daily nutrient intake level that ¾C Yogurt, plain nonfat or low-
meets the median or average fat
requirement of healthy individuals in 1C Yogurt, artificially sweetened
particular life stage and sex group,
corrected for incomplete utilization or
dietary nutrient bioavailability. Very Lean Protein choices have 35 calories
and 1 gram of fat per serving. One serving
 Recommended Energy/Nutrient Intake
equals:
(REI/RNI): level of intake of energy or
Measurement Ingredient
nutrient which is considered adequate for
1 oz Turkey breast or chicken
the maintenance of health and well-being breast, skin removed
of healthy persons in the population. 1 oz Fish fillet (flounder, sole,
 Adequate Intake (AI): daily nutrient scrod, cod, etc.)
intake level that is based on observed or 1 oz Canned tuna in water
experimentally-determined 1 oz Shellfish (clams, lobster,
approximation of the average nutrient scallop, shrimp)
intake by a group (groups) of apparently ¾C Cottage cheese, nonfat or
healthy people that are assumed to low-fat
sustain a defined nutritional state. 2 Egg whites
 Tolerable Upper Intake Level or Upper ¼C Egg substitute
Limit (UL): highest average daily nutrient 1 oz Fat-free cheese
intake level likely to pose no adverse ½C Beans, cooked (black beans,
health effects to almost all individuals in kidney, chick peas or lentils):
the general population. count as 1 starch/bread and
1 very lean protein
FOOD EXCHANGE LIST
 The word exchange refers to the fact that Fruits contain 15 grams of carbohydrate and
each item on a particular list in the portion 60 calories. One serving equals:
listed may be interchanged with any Measurement Ingredient
other food item on the same list. An 1 small Apple, banana, orange,
exchange can be explained as a nectarine
1 med. Fresh peach
substitution, choice, or serving.
1 Kiwi
 Within each food list, one exchange is
½ Grapefruit
approximately equal to another in
½ Mango
calories, carbohydrates, protein, and fat. 1C Fresh berries (strawberries,
Each list is a group of measured or weigh raspberries, or blueberries)
foods of approximately the same 1C Fresh melon cubes
nutritional value. 1
⁄8th Honeydew melon
 The exchange list is intended for 4 oz Unsweetened juice
planning diabetic diets, therefore the 4 tsp Jelly or jam
foods included are simple and only those
allowed in the diabetic diet are listed.
Besides, because of the accuracy and Lean Protein choices have 55 calories and 2–
convenience of the exchange system, 3 grams of fat per serving. One serving
the exchange list is used for weight equals:
management as well. Measurement Ingredient
1 oz Chicken—dark meat, skin
Examples: You can use the American Dietetic removed
Association food exchange lists to check out 1 oz Turkey—dark meat, skin
serving sizes for each group of foods and to see removed
1 oz Salmon, swordfish, herring
NCM 105 NUTRITION AND DIET THERAPY (MIDTERM COVERAGE)

1 oz Lean beef (flank steak, FOOD LABELING

London broil, tenderloin,
roast beef) *  A food label, the information presented
1 oz Veal, roast or lean chop* on food product, is one of the most
1 oz Lamb, roast or lean chop* important and direct means of
1 oz Pork, tenderloin or fresh communicating information to the
ham* consumer.
1 oz Low-fat cheese (with 3 g or  The internationally accepted definition
less of fat per ounce) of a food label is any tag, brand, mark,
1 oz Low-fat luncheon meats pictorial or other descriptive matter,
(with 3 g or less of fat per written, printed, stenciled, marked,
ounce)
embossed or impressed on, or attached
¼C 4.5% cottage cheese
to, a container of food or food product.
2 med. Sardines
 This information, which includes items
* Limit to 1–2 times per week
such as ingredients, quality and
Medium-Fat Proteins have 75 calories and 5 nutritional value, can accompany the
grams of fat per serving. One serving equals: food or be displayed near the food to
Measurement Ingredient promote its sale.
1 oz Beef (any prime cut), corned
NUTRITIONAL LABEL
beef, ground beef**
1 oz Pork chop  Nutrition labels describe the nutrient
1 Whole egg (medium)** content of a food and are intended to
1 oz Mozzarella cheese guide the consumer in food selection.
¼C Ricotta cheese
The nutrition information provided must
4 oz Tofu (note this is a heart
be selected on the basis of consistency
healthy choice)
with dietary recommendations.
*Choose these very infrequently
 One of the main drivers for nutrition
Starches contain 15 grams of carbohydrate labelling is the increased prevalence of
and 80 calories per serving. One serving diet-related non-communicable
equals: diseases.
Measurement Ingredient  These labels can be effective
1 slice Bread (white, pumpernickel, instruments in helping consumers to
whole wheat, rye) make healthful food choices. To
2 slices Reduced-calorie or "lite" maximize the potential of nutrition labels
bread and health claims to improve public
¼ (1 oz) Bagel (varies) health, awareness campaigns and
½ English muffin education programs should be provided
½ Hamburger bun on an ongoing basis to help consumers
¾C Cold cereal to understand and use labels
1
⁄3 C Rice, brown or white, cooked appropriately.
1
⁄3 C Barley or couscous, cooked
 The Codex Alimentarius guidelines
1
⁄3 C Legumes (dried beans, peas
recommend the following types of
or lentils), cooked
½C nutrition labelling: Nutrient Declaration,
Pasta, cooked
½C Bulgar, cooked Nutrient Reference Values, Quantitative
½C Corn, sweet potato, or green declaration on ingredients (QUID),
peas Nutrition Claims and Health Claims.
3 oz Baked sweet or white potato
RECOMMENDED ENERGY NUTRITIONAL
¾ oz Pretzels
3C Popcorn, hot air popped or INTAKE
microwave (80% light)
 The new dietary standard is
termed Recommended Energy and
Fats contain 45 calories and 5 grams of fat per
serving. One serving equals: Nutrient Intake or RENI. The change in
Measurement Ingredient terminology was made to emphasize
1 tsp Oil (vegetable, corn, canola, that the standards are in terms of
olive, etc.) energy and nutrients, and not foods or
1 tsp Butter diets.
1 tsp Stick margarine  The RENI is used to denote
1 tsp Mayonnaise recommendations for energy and 21
1 Tbsp Reduced-fat margarine or nutrients including protein, folate,
mayonnaise calcium, and zinc for the maintenance of
1 Tbsp Salad dressing health and well-being of nearly all
1 Tbsp Cream cheese healthy persons in the population.
2 Tbsp Lite cream cheese
1/8th Avocado
8 large Black olives
10 large Stuffed green olives
1 slice Bacon
NCM 105 NUTRITION AND DIET THERAPY (MIDTERM COVERAGE)

THE DOUBLE BURDEN OF  Aids in regulation of

MALNUTRTION body processes and
helps in regular bowel
 Characterized under nutrition along with movement
over nutrition.  Fruits and vegetables
 3 out of 10/ 31% classified as
overweight or obese FOOD GUIDE
 Because of lifestyle
 Translation or recommended energy
 3.9% of children among 0-5 yrs. old are
and nutrients intake into
overweight for height and 21.5%
recommendations on food intake.
children among 0-5 yrs. old are
underweight. History of Food Guide
 8.6% of children age 5-10 yrs. old are
overweight and 31.2% of children, 5-10  1948 (Basic 6 Food Groups)
yrs. old are underweight.  1974 (Your Guide to Good Nutrition)
 10-19 yrs. old 9.2% are overweight and  1996 (FNRI Food Guide Pyramid)
12.5% wasting  2004 (Daily Nutritional Guide Pyramid)
 2014 (Pinggang Pinoy)
Non-communicable Disease in PH (NCD)

 60% of deaths
 300,000 deaths per year PINGGANG PINOY
 500 deaths per day
Why developed a new food guide?
 Cardiovascular diseases, cancer,
diabetes, and chronic respiratory  Improve the DNG pyramid effectiveness
diseases  Ensure that the guidance reflects the
Risk factor for NCDs latest nutrition science
 New nutrients standards:
 Non-modifiable: genetic PDRI 2015
 Modifiable: smoking, drinking, diet high  New dietary guidelines: NGF
in calorie and sugar, and sedentary 2012
lifestyle.  Food consumption data: NNS
2008
Basic Concept of Food
PINGGANG PINOY
 For everyday activity and to have
energy  A collaborative project by DOST-FNRI,
 For muscle, regulation of body and for DOH, NNC, and WHO and made it
brain function possible through their support.
 Pinggang pinoy is a food guide using a
3 Basic Food Groups food plate model to show the
recommended proportion by food group
 GO FOODS: energy food (rice and rice
in every meal.
products, corn, noodles, wholewheat
 Easy-to-understand food guide aimed at
bread, root and tuber cops like sweet
helping Filipinos acquire healthy eating
potato, cassava, gabi, potato, ube) fats
habits.
& oils.
 Plate based food guide
 Provide energy to
 Glass was included and filled with
support bodily function
water shows the importance of
and for daily physical
hydration.
activity.
 Placemat or the banig design is a
 Rich in carbohydrates
traditional handwoven product of the
 Source of fiber (whole
country (PH).
grains), vitamins, and
 provides per-meal recommendations of
minerals food intake while the food guide
 GROW FOODS: bodily building food
pyramid is a food guide on a per day
(fish, meat, egg, chicken, milk, peanuts,
basis.
tofu/tokwa, beans like mung beans and
garbanzos). Equivalent portion sizes (based on a 2,000-
 Rich in protein that calorie meal plan)
needed to build our
body muscles. Rice and alternatives (GO)
 Rich in minerals such  1 serving of any of the ff:
as iron, zinc, and  1 cup of cooked rice
calcium.  4 pcs. of pandesal, 17 g each
 GLOW FOODS: body regulating food  4 slices of loaf bread, 17 g each
 Rich in vitamins,  1 cup of cooked macaroni or
minerals and fiber spaghetti noodles
(vitamin A – yellow  1 small pc. of root crop (ex.
vegetables) Kamote)
NCM 105 NUTRITION AND DIET THERAPY (MIDTERM COVERAGE)

Fish and alternatives (GROW)

 2 serving of any of the ff:

 1 pc. of small size fish (ex.
Galunggong)
 1 pc. of small chicken leg
 1 matchbox of size of meat
(pork or beef)
 1 pc. of small chicken egg

Fruits (GLOW)

 1 serving of any of the ff:

 1 medium size fruit (banana or
dalanghita)
 1 slice of big fruit (watermelon
or papaya)

Vegetables (GLOW)

 1 serving of any of the ff:

 ¾ or 1 cup of cooked or raw
vegetables

Pinggang pinoy for is for different age and

physiologic groups. Different energy and
nutrients need.