BASIC TOOLS IN NUTRITION

Question 1

Tools devised to aid in planning, procuring,
preparing and consuming meals for normal and
therapeutic diets of individuals or groups

Answer 1

dietary guides

Question 2

Determines the hierarchy of foods
● Adapts the food guidelines

Answer 2

Daily Nutritional Guide Pyramid (DNGP)

Question 3

● Adopts the multi-level approach for setting nutrient
reference values to meet the needs of various
stakeholders for appropriate nutrient reference
values

Answer 3

Philippine Dietary Reference Intake (PDRI)

Question 4

● For planning and assessing diets of healthy
groups and individuals
● Collective term comprising reference value for
energy and nutrient levels of intakes

Answer 4

Philippine Dietary Reference Intake (PDRI)

Question 5

PDRI:

daily nutrient intake level that meets the median or
average requirement of healthy individuals.

Answer 5

Estimated Average Requirement (EAR)

Question 6

PDRI:

level of intake of energy or nutrient which is considered adequate for the maintenance of
health

Answer 6

Recommended Energy/ Nutrient Intake (REI/RNI)

Question 7

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.

Answer 7

Adequate Intake (AI)

Question 8

PDRI:

highest average daily nutrient intake level likely to
pose no adverse health effects to almost all
individuals.

Answer 8

Tolerable Upper Intake Level or Upper Limit (UL)

Question 9

● 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

Answer 9

pinggang pinoy (PP)

Question 10

PP:

provide energy to support
bodily functions and physical activity

Answer 10

Go - energy giving

Question 11

PP:

for the growth, maintenance
and repair of body tissues, helps protect against
heart diseases, and for strong bones and teeth

Answer 11

Grow - body building

Question 12

PP:

packed with vitamins,
minerals, and fiber needed for the regulation of body
processes

Answer 12

Glow - body regulating

Question 13

PP:

Limit intake of
sugar-sweetened beverages to reduce the risk of
obesity and tooth decay

Answer 13

water

Question 14

● 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

Answer 14

Nutritional Guide for Filipinos (NGF)

Question 15

● 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

Answer 15

glycemic index (GI)

Question 16

high GI

Answer 16

70-100

Question 17

moderate GI

Answer 17

56-89

Question 18

low GI

Answer 18

0-55

Question 19

● A means of knowing the chemical composition of
a food.
● Useful in prescribing diets with nutrient restriction or
modification, and in interpreting dietary histories.

Answer 19

food composition (FCT)

Question 20

● A list of common foods grouped in terms of
equivalent amounts of carbohydrates, protein, fats,
and calories.
● Used in hospitals

Answer 20

food exchange list (FEL)

Question 21

The best way for consumers to see how individual
foods fit their nutritional needs

Answer 21

food labeling

Question 22

Are based on the amount most persons usually eat at
one time, sizes are in familiar measurements.

Answer 22

serving size

Question 23

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.

Answer 23

amount per serving

Question 24

Are required to be listed on food labels. They are
helpful bits of information that help with diet planning.

Answer 24

required nutrients

Question 25

Are listed as a necessary part of the food label.
Others are optional.

Answer 25

VITAMINS A & C, CALCIUM AND IRON

Question 26

Are a guide to the general nutrient distribution in both
a 2,000 and a 2,500 calorie diet

Answer 26

%DAILY VALUES

Question 27

low calories

Answer 27

40-70

Question 28

moderate calories

Answer 28

71-250

Question 29

high calories

Answer 29

251-400