TOOLS Flashcards
Developed by nutrition experts or educators
Qualitative tool in planning nutritious diets for masses
Translates nutritional requirements into simple, practical and non-technical language
Food Pyramid
What are the three main groups?
body building foods
regulating foods
energy foods
Compilations of nutrient requirements or allowances in specific quantities
Assess the nutritional adequacy of diets and principle individuality
Dietary Standards
minimum amount needed
Dietary requirements
Minimum requirements plus a safety factor called “margin of safety” to allow for individual variations of body storage, state of health, nutrient utilization and other day-to-day variations within a person
Recommended Dietary Allowances
To emphasize that the standards are in terms of nutrients and not foods or diets
Recommended Energy and Nutrient Intakes (RENI)
a daily nutrient intake value that is estimated to meet the requirement half of the healthy individuals in a life stage or gender group.
Estimated Average Requirement
which are average daily dietary intake level sufficient to meet nutrient requirements
Recommended Dietary Allowance
a recommended intake value based on observed or experimentally determined estimates of nutrient intake by a group of healthy people that are assumed to be adequate
Adequate Intake
the highest level of daily nutrient intake that is likely to pose no risk or adverse effects in almost all individuals in general population
Tolerable Upper Intake Levels
The chemical composition of a food, whether of animal or plant origin, varies according to kind or breed, maturity or age, part of plant or carcass, soil fertility, climate, handling and storage conditions, marketing and agricultural practices and a host of other uncontrollable factors.
Food Composition Table
Is a grouping of common foods that have practically the same amount of protein, carbohydrate and fat.
Food exchange list
Used to calculate protein, carbohydrate, fat and calories in a given meal or diet.
Food Exchange List
Primary recommendations to promote good health habits through proper nutrition.
Nutritional Guidelines
What are the purpose of Nutritional Guidelines?
- Provide the general public with recommendations about
proper diet and wholesome practices - Provide those concerned with nutrition information and education with a handy reference for their counselling and educational services
When a person says “this food is nutritious” Food contains more nutrients other than calories
Nutrient Density
It is a relative measure of nutrients in food proportion to its caloric intake.
Nutrient Density
Is a description intended to inform the consumer of nutritional properties.
Nutritional Labelling
What are the 2 components of Nutritional Labelling?
Nutrient Declaration
Nutrient claim
standardized statement of listing
of the nutrient content food
nutrient declaration
representation which states or implies that a food has some particular nutritional properties
nutritional claim
BFAD
Bureau of Food and Drugs
is defined as the process of identifying nutritional characteristics known to be associated with nutritional problems.
nutritional screening
is the condition of the body that results from the utilization of essential nutrients made available from his/her daily diet.
Nutriture
is carried out by a regular or periodic evaluation of measurements that can be used to indicate present as well as future changes in nutritional status.
Nutrition surveillance
A weight of 20% or more above the IBW due to accumulation of body fat indicates
obesity
ABCD
anthropometric Measurements
biochemical assessment
clinical assessment
dietary assessment
Animal foods, dried beans and nuts
eat moderately
vegetables and fruits
eat more
fats, oils, and sugar
eat just enough
rice and other cereals
eat most
Important tool in nutrition education, dietary analyses, diagnostic procedures and therapeutic aids
The Use of Computer
What are the body-building foods?
proteins
vitamins
minerals
What are the energy foods? (GO Foods)
carbohydrates
fats
sugar
What are the regulating foods?
fruits
vegetables
vitamins
minerals
teaches the principles of eating
the food pyramid
The food pyramid features:
1.
2.
3.
4.
- Base
- 2nd level
- 3rd level
- Tip
represents the bulk of diet, w/c is 55-70% of the total energy needs of Filipinos
base
best sources of vitamins and minerals
advised to eat more
2nd level
vegetables and fruits
these are the animal or plant protein.
what level in the food pyramid?
3rd level
moderate amounts enough to supply the rest of the caloric needs
what part of the pyramid?
tip of the pyramid
What are the uses of RDAs?
•Food planning & procurement
•Food programs
•Food & nutrition information & education
•Food labeling
•Food fortification
•Developing new/modified food products
•Clinical dietetics
•Nutrient supplements & special dietary foods
•Evaluating dietary survey data
•Guides for food selection
Chemical composition of food (plant/animal) varies according to?
Breed
Age
Part of plant/carcass
Soil fertility
Climate
Handling and storage conditions
M arketing and agricultural practices
What are the uses of Food exchange lists?
- planning diabetic diets
- used by clinician as a quick method to calculate protein, carbohydrate, fat and calories
Provide the general public w/ recom about proper diet & wholesome practices to promote good health for themselves & their family
nutritional guidelines
Provide those concerned w/ nutrition information & education w/ a handy reference for their counseling & educational services
nutritional guidelines
are based on a 2,000 calorie diet
%DV or percent daily value
The aim of percent daily value is for less than 5% of
1.
2.
3.
- saturated fat
- cholesterol
- sodium
are what gets digested as sugar
net carbs
Net carbs formula
Net carbs= total carbs - fiber
the aim for net carbs is _______
> 2-3g of fiber/ serving
What is on the top part of nutrient label in the Philippines?
the serving size or number of servings
Are standards which originated form the US and was adopted by countries, including the Philippines
Dietary Reference Index
This is the average dietary intake level of a nutrient considered sufficient to meet the requirements of nearly all (97-98%) healthy individuals in each life-stage and gender group.
RDA
The guidelines drafted by the FNRI and approved and endorsed by the NNC were first published in 1990, revised in 2000 and again in 2012. T
Nutritional Guidelines for Filipinos
This refers to at least 25% less of a given nutrient or calories than the comparison food. This is also listed as less or fewer.
Reduced
This indicates that the food provides 10% to 19% of the daily value of that nutrient indicated.
Good source
This indicates that the food provides at least 20% of the indicated nutrient.
High or Rich ir Excellent source
Contains less than 10g of fat, 4.5g of saturated fat and trans-fat combined, ad no more than 95 mg of cholesterol either per serving or per 100g of meat.
Lean
The term means that the food has 5g of fat, 2g of saturated and trans-fat combined, and not more than 95mg of cholesterol either per serving or per 100g of meat, poultry, or seafood.
Extra lean
