Basic Tools Flashcards
Serve as dietary guides in planning for a
healthy diet.
Basic Tools in Nutrition
Philippine Dietary Reference Intake
(PDRI):
daily nutrient intake level that meets the median or average
requirement of healthy individuals in particular life stage
and sex group, corrected for incomplete utilization or
dietary nutrient bioavailability.
Estimated Average Requirement (EAR):
Tools devised to aid in planning, procuring,
preparing and consuming meals for normal and
therapeutic diets of individuals or groups.
Dietary Guides
- adopts the multi-level approach for setting nutrient
reference values to meet the needs of various
stakeholders for appropriate nutrient reference values. - for planning and assessing diets of healthy groups and
individuals - collective term comprising reference value for energy
and nutrient levels of intakes.
Philippine Dietary Reference Intake
(PDRI)
Commonly Used Tools in Nutrition
- Daily Nutritional Guide Pyramid (DNGP)
- Philippine Dietary Reference Intake (PDRI)
- Pinggang Pinoy (PP)
- Nutritional Guide for Filipinos (NGF)
- Glycemic Index (GI)
- Food Composition Table (FCT)
- Food Exchange List (FEL)
- Food Labeling (FL)
Philippine Dietary Reference Intake
(PDRI):
daily nutrient intake level that is based on observed or experimentally-determined approximation of the average nutrient intake by a group (groups) of apparently healthy people that are assumed to sustain a defined nutritional state.
Adequate Intake (AI):
Philippine Dietary Reference Intake
(PDRI):
level of intake of energy or nutrient which is considered
adequate for the maintenance of health and well-being of
healthy persons in the population.
Recommended Energy/Nutrient Intake (REI/RNI)
Philippine Dietary Reference Intake
(PDRI):
highest average daily nutrient intake level likely to pose no
adverse health effects to almost all individuals in the general
population.
Tolerable Upper Intake Level or Upper Limit (UL)
Nutrients covered for RENI/RDA:
- Energy
- Macronutrients – Protein, Carbohydrates and
Dietary Fats and Fatty Acids - Minerals – Ca, Mg, P, Fe, I, Se, Zn, Mn, F
- Fat-soluble Vitamins – ADEK
- Water-soluble Vitamins – C, B-Complex, Folate
- Water and Electrolytes – Na, K, Cl
a new, easy-to-understand food guide that uses a
familiar food plate model to convey the right food
group proportions on a per-meal basis to meet the
body’s energy and nutrient needs of adults.
serves as visual tool to help Filipinos adopt healthy
eating habits at meal times by delivering effective
dietary and healthy lifestyle messages.
Pinggang Pinoy
provide the general public with
recommendations about proper diet and
wholesome dietary practice to promote good
health for themselves and their families.
Nutritional Guidelines for Filipinos
Defined as the area under the blood glucose
response curve for each food, expressed as
percentage of the area obtained after taking the same
amount of CHO as glucose.
Glycemic Index (GI)
10 NGF
Eat a variety of foods everyday
Breastfeed infants exclusively from birth up to six
months
Eat more vegetables and fruits to get the
essential vitamins
Consume fish, lean meat, poultry, egg, dried
beans or nuts daily for growth and repair of body
tissues.
Consume milk, milk products, and other calcium-rich
food such as small fish and shellfish, everyday for
healthy bones and teeth.
Consume safe foods and water to prevent diarrhea
and other food-and water-borne diseases.
Use iodized salt to prevent Iodine Deficiency
Disorders.
Limit intake of salty, fried, fatty, and sugar-rich
foods to prevent cardiovascular diseases.
Attain normal body weight through proper diet
and moderate physical activity to maintain good
health and help prevent obesity
Be physically active, make healthy food
choices, manage stress
GI of __-___is considered high
GI of __- __ is considered moderate
__-__ is considered low respectively
70-100
56-69
0-55
A means of knowing the chemical composition
of a food.
Useful in prescribing diets with nutrient restriction
or modification, and in interpreting dietary histories
Food Composition Table (FC
