Dietary Guidelines and Food Guide

BASIC TOOLS
IN
NUTRITION
ROUTINES
Attendance Checking
Class Rules
Brain Exercise
A. Food Guide
B. Dietary Standards
C. Dietary Guidelines
D. Food Composition Tables
E. Food Exchange Lists
F. Use of Computers
G. Nutrition Density
H. Nutrition Labeling
FOOD GUIDE
- A QUALITATIVE TOOLS in assessing the nutritional
adequacy of daily diets.
- Simple, practical and non- technical language using
available and common foods.
- Revise from time to time.
- Eating a variety of food everyday in proper
amounts of serving
Look Familiar?
Food for
Young
Children 1992
1916
1940s
1970s
2005
1950s-1960s
--1992-- Regulati
Food Guide Pyramid ng foods
Energy
giving
foods
Body
buildin
g
foods
Energ
y
giving
DIETARY STANDARDS
- A QUALITATIVE tools in assessing the nutritional

adequacy of diets.
- Observed the principle of INDIVIDUALIZATION.
- Are compilations of required nutrients in specific
quantities
A. DIETARY REQUIREMENTS
- Are MINIMUM AMOUNTS needed for essential nutrients to
attain good health
B. RECOMMENDED DIETARY ALLOWANCES (RDAs)
- Data consisted of the MINUMUM REQUIREMENTS plus
MARGIN OF SAFETY
C. DIETARY REFERENCE INTAKES (DRIs)
- Measures Estimated Average Requirements (EAR),
Recommended Dietary Allowances (RDS), Adequate Intake
(AI) and Tolerable Upper Intake Level (UL)
FOOD COMPOSITION
- analyzes the chemical

composition of foods.
FOOD EXCHANGE LISTS

(FELS)
- Is a grouping of common
foods that have practically the
same amount of nutrients.
NUTRITIONAL GUIDELINES
- Primary recommendations to promote good health
habits through proper nutrition.
INTENDED TO:
1. Provide the general public with
recommendations about proper diet and
wholesome practices.
2. Provide those concerned with nutritional
information and education with handy
references.
The Dietary Nutritional Guidelines for Filipinos
1. Eat a variety of foods everyday to get the nutrients

needed by the body.
2. Breast- feed infants EXCLUSIVELY from 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.
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.
7. Consume milk, milk products and other calcium-
rich foods.
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.
NUTRIENT DENSITY
- Is a relative measurement of nutrients in a food in
proportion to its caloric content.
INQ=Percent RDA of Nutrient
Percent energy Requirement
INQ of 1 or more for at least four nutrients, or an INQ of 2
for at least two nutrients, then the food is considered
nutritious
NUTRITIONAL LABELING
- Communication between the producer or a manufacturer
and the purchaser or consumer.
- NUTRITIONAL PROPERTIES
A. Nutrient Declaration- standardized statement or
listing of the nutrient content of food
B. Nutrient Claim- representation which states or
implies that a food has some particular nutritional
property.
Serving size
Amount/
serving
Nutrition
Percent of daily
panel
value
Daily Reference
Values
Conversion
guide
--2005--
MyPyramid
MyPyramid
• Based on science
• Based on Dietary
Guidelines
• Focuses on food
• Created by Center for
Nutrition Policy and
Promotion of the USDA
Important Components
Activity Proportionality
Moderation Variety
Personalization Gradual
Improvement
Message: Variety
• Color bands represent that all food

groups are needed
each day for health
Food Groups are Color Coded
Message: Proportionality
• Differing widths of the color bands

suggest about how much food
should be eaten from each group
Message: Moderation
• Food group bands narrow from bottom to top

suggesting to eat nutrient-dense forms of
foods
Message: Physical Activity
• Steps and person on them symbolize that physical

activity should be a part of everyday healthy living
Additional Messages in the
MyPyramid Graphic
To foster implementation
Personalization:
• The name “MyPyramid” suggests an individual
approach
• The person climbing the steps
mentally links each viewer to
the image
Gradual Improvement:
• The slogan “Steps to a Healthier You” suggests that
improvement should happen in stages, over time
Reasons for Revising—
Updating the Science
• To ensure that the guidance reflects the latest

nutrition science:
• New nutrient standards called the Dietary Reference
Intakes (DRI)
• New Dietary Guidelines
• Food consumption and composition data
• Berman, A. & Snyder, S. (2016).Kozier and Erb’s Fundamentals of
Nursing Concepts, Process and Practice (10th ed.). New
Jersey. Pearson Education, Inc.
• Cruz-Caudal, M. (2019). Basic Nutrition and Diet Therapy (2nd
edition). Quezon City: C & E Publishing, Inc.
• Peckenpaugh, N., (2017). Nutrition Essentials and Diet Therapy, St.
Louis, Missouri, Saunders Elsevier
• Roth, R.A. (2018). Nutrition and Diet therapy. ( 12th Edition). New
York, USA, Delmar, Cengage Learning.
• https://www.myplate.gov/eat-healthy/what-is-myplate

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BASIC TOOLS

- A QUALITATIVE tools in assessing the nutritional

- analyzes the chemical

FOOD EXCHANGE LISTS

1. Eat a variety of foods everyday to get the nutrients

• Color bands represent that all food

• Differing widths of the color bands

• Food group bands narrow from bottom to top

• Steps and person on them symbolize that physical

• To ensure that the guidance reflects the latest

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