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    Ronel Luna Daban
    This document discusses methods for evaluating food intake data and planning nutritious menus. It provides general rules for menu planning, such as including foods from all food groups daily and varying foods served. Evaluation methods include determining servings from each food group and considering meal patterns. Nutrition surveys assess nutritional status through direct methods like clinical exams and indirect methods like studying food supply. Key factors in selecting survey methods are the population unit, required information, available resources, and time/funding constraints.

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    Report Part 6

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    This document discusses methods for evaluating food intake data and planning nutritious menus. It provides general rules for menu planning, such as including foods from all food groups daily and varying foods served. Evaluation methods include determining servings from each food group and considering meal patterns. Nutrition surveys assess nutritional status through direct methods like clinical exams and indirect methods like studying food supply. Key factors in selecting survey methods are the population unit, required information, available resources, and time/funding constraints.

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    This document discusses methods for evaluating food intake data and planning nutritious menus. It provides general rules for menu planning, such as including foods from all food groups daily and varying foods served. Evaluation methods include determining servings from each food group and considering meal patterns. Nutrition surveys assess nutritional status through direct methods like clinical exams and indirect methods like studying food supply. Key factors in selecting survey methods are the population unit, required information, available resources, and time/funding constraints.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    18 views3 pages

    Report Part 6

    Uploaded by

    Ronel Luna Daban
    This document discusses methods for evaluating food intake data and planning nutritious menus. It provides general rules for menu planning, such as including foods from all food groups daily and varying foods served. Evaluation methods include determining servings from each food group and considering meal patterns. Nutrition surveys assess nutritional status through direct methods like clinical exams and indirect methods like studying food supply. Key factors in selecting survey methods are the population unit, required information, available resources, and time/funding constraints.

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    of 3

    EVALUATION OF THE FOOD INTAKE DATA

    Evaluation by Food Group Method


    The simplest, fastest, yet crudest way to evaluate food intake data is to determine how many
    servings from each of the four food groups were consumed during the recorded day. The
    number of servings is suggested in the basic four or seven food plans.
    General Rules for Menu Planning
    1. Use the whole day as a unit rather than the individual meal. Make breakfast relatively
    simple and standardized, then plan dinner. Lastly, plan lunch and snacks to supplement
    the other two meals.
    2. Use some food from each of the food groups daily (energy-giving foods, body-building
    foods, and body-regulating foods).
    3. Use some raw fruits or vegetables at least once a day.
    4. Plan to have for each meal at least one food with staying power or high satiety value,
    one which contains roughage, and generally with some food or drink.
    5. Combine or alternate foods of bland form with those of a more pronounced flavour.
    6. Combine and alternate soft and crisp foods.
    7. Have a variety of colour, food, and food arrangement.
    8. When more foods are served at the one meal, decrease the size of portions and use the
    fewer rich food.
    Some Don’ts for Menu Planning
    1. Avoid using the same kind of food twice a day without varying the form in which it is
    served except staples like rice, bread, and milk.
    2. Do not use the same food twice in the same meal even in different forms.
    3. Do not use the same food too often from day to day.
    Other Considerations
    1. Meal Patterns. Meal or menu patterns are helpful in planning but they must take into
    account the family’s habits and needs. For example, the traditional pattern for breakfast
    recommended by nutritionists are:
    fruit
    egg or substitute
    bread or rice
    hot beverage
    The following is a good menu guide for lunch and dinner:
    meat, fish, or poultry
    rice
    vegetable
    fruit or dessert
    2. Planning for the Week. It is best to have a weekly menu plan. In hospitals, the practice of
    dietitian is to prepare a so-called “cycle menu.”
    NUTRITION SURVEY
    Nutrition survey is an epidemiological investigation of the nutritional status of the population
    by the various methods together with an evaluation of the ecological factors of the community.
    Significance of Nutritional Assessment
    1. It is the first essential in nutritional planning.
    2. It provides the data and information for planning and evaluation.
    3. It helps define priorities and responsibilities of public health system at the national,
    regional, provincial, city, municipal, and barangay levels.
    Methods of Nutritional Assessment
    A. Methods that provide direct information
    1. Clinical Examination
    2. Biochemical examination
    3. Anthropometric measurement
    4. Biophysical technique

    B. Methods that provide indirect information


    1. Studies of food consumption
    2. Studies on health conditions and vital statistics
    3. Studies on food supply situation
    4. Studies on socioeconomic conditions
    5. Studies on cultural and anthropological influences
    Factors Considered in the Selection of Nutrition Survey Method
    1. Unit to be surveyed
    Example: household, individual, at-risk group, etc.
    2. Types of information required
    Example: food intake, height and weight measurement, haemoglobin level,
    socioeconomic conditions, etc.
    3. Degree of reliability and accuracy acquired
    4. Facilities and equipment available
    Example: reasonable number, type, practicality
    5. Human resources
    Example: nutritionist, medical technologist, medical nutritionist, biochemist, local
    extension worker, auxiliary worker, training required
    6. Time reference
    Example: season of the year, day (weekend or weekdays) number of days of food record
    collection (1 day, 3 days, 1 week)
    7. Funding or financial support

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