BASIC TOOLS IN NUTRITION Flashcards
Tools devised to aid in planning, procuring,
preparing and consuming meals for normal and
therapeutic diets of individuals or groups
dietary guides
Determines the hierarchy of foods
● Adapts the food guidelines
Daily Nutritional Guide Pyramid (DNGP)
● Adopts the multi-level approach for setting nutrient
reference values to meet the needs of various
stakeholders for appropriate nutrient reference
values
Philippine Dietary Reference Intake (PDRI)
● 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)
PDRI:
daily nutrient intake level that meets the median or
average requirement of healthy individuals.
Estimated Average Requirement (EAR)
PDRI:
level of intake of energy or nutrient which is considered adequate for the maintenance of
health
Recommended Energy/ Nutrient Intake (REI/RNI)
PDRI:
based on observed or
experimentally-determined approximation of the
average nutrient intake by a group of apparently
healthy people that are assumed to sustain a
defined nutritional state.
Adequate Intake (AI)
PDRI:
highest average daily nutrient intake level likely to
pose no adverse health effects to almost all
individuals.
Tolerable Upper Intake Level or Upper Limit (UL)
● Easy-to-understand food guide
● Uses a familiar food plate model to convey the right
food proportions to meet the body’s energy and
nutrient needs for adults
pinggang pinoy (PP)
PP:
provide energy to support
bodily functions and physical activity
Go - energy giving
PP:
for the growth, maintenance
and repair of body tissues, helps protect against
heart diseases, and for strong bones and teeth
Grow - body building
PP:
packed with vitamins,
minerals, and fiber needed for the regulation of body
processes
Glow - body regulating
PP:
Limit intake of
sugar-sweetened beverages to reduce the risk of
obesity and tooth decay
water
● Provide the general public with recommendations
about proper diet and wholesome dietary practice
to promote good health for themselves and their
families.
● Revisions in 2012 led by NFRI
Nutritional Guide for Filipinos (NGF)
● 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
● Can help greatly in planning diabetic diets but
sometimes the selection is limited and foreign
glycemic index (GI)
high GI
70-100
moderate GI
56-89
low GI
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 (FCT)
● A list of common foods grouped in terms of
equivalent amounts of carbohydrates, protein, fats,
and calories.
● Used in hospitals
food exchange list (FEL)
The best way for consumers to see how individual
foods fit their nutritional needs
food labeling
Are based on the amount most persons usually eat at
one time, sizes are in familiar measurements.
serving size
Are the calories for one serving. More servings or
bigger servings mean more calories. Calories from fat
should generally be less than 30%. Balance high fat
foods with low fat ones.
amount per serving
Are required to be listed on food labels. They are
helpful bits of information that help with diet planning.
required nutrients
Are listed as a necessary part of the food label.
Others are optional.
VITAMINS A & C, CALCIUM AND IRON
Are a guide to the general nutrient distribution in both
a 2,000 and a 2,500 calorie diet
%DAILY VALUES
low calories
40-70
moderate calories
71-250
high calories
251-400