Nutritional Tools and Guidelines

Nutritional Status

current body status of a person group, related to their state of nourishment ( the consumption and utilization of nutrients 

State of Nourishment 

the consumption and utilization of nutrients 

Internal Constitutional Factors

External environmental factors

The nutritional status is determined by a  complex interaction between _______ and ________

age, sex, nutrition, behavior, physical activity, diseases 

List down the Internal Constitutional factors

food

safety

cultural

social and economic circumstances 

List down External Environmental factors

Ideal Nutritional Status 

Occurs when the supply of the nutrients conform to the nutritional requirements or needs 

Quality

balance of nutrients

DIET ARE RATED IN _________ according to the __________ they provide, and not solely on the type of food eaten or the amount of caloric  intake

Dietary References Intakes DRI

General Term for a set of reference values used to plan and assess nutrient intakes of healthy people

• Recommended Dietary Allowance RDA

• Adequate Intake AI 

• Tolerable Upper Intake Level UI 

Components of Dietary Reference Intake (DRI)

Recommended Daily Allowance RDA 

average daily level of intake sufficient to meet the nutrient requirements of nearly all (97-98%) healthy people

Adeuqate Intake AI 

• established when evidence is insufficient to develop an RDA and is set at a level assumed to ensure nutritional adequacy.

Tolerable Upper Intake Level UL

• maximum daily intake unlikely to cause adverse health effects.

Estimated Average Requirement EAR 

Is the amount of the nutrient estimated to meet the requirement for a specific criteria of adequacy of half of the healthy individuals of a specific age, sex, and life-stage 

inadequate nutrient intakes

the prevalence of____________ can be estimated by looking at the population with

in ake below the EAR

Recommended Energy Dietary and Nutrient Intake RENI

Recommended Dietary Allowance (RDA) is now known as __________

Sex

Age

Physical Work (sedentary, moderate, hard) 

Physiological Stress 

List down Factors that Affect RDA

Adequate Intake AI

• recommended average daily intake level based on observed or experimentally determined approximations or estimation of nutrient intake by a group (or groups) of apparently healthy people that are assumed to be adequate

  • Used when the RDA cannot be determined 

Adequate Intake AI 

Acts as a guide for people to understand their approximate daily nutrient needs and to prevent the onset of nutrient deficiencies

adverse effects 

• As intake increases about the UL, the risk _________increases 

Dietary Guidelines 

a set of guidelines or qualitative statements for making food choices that will help a person or a population lead a healthy life, maintain optimum weight and reduce the risk of chronic disease

Have Sound nutritional basis 

Provide Information to consumer on what to eat or drink 

 simple and easily understood 

For Dietary Guidelines to be effective, It must:

1._____

2._____

3._____

Food Guides

Graphically 

_______represent the recommended food groups in the suggested proportions for a good diet.  

• tell us the kinds and amounts of food that constitute a nutritionally adequate diet. 

  •  usually presented _________

Current Dietary Recommendations 

Nutrient Content

Eating Habits

Food Guides are Usually Based on 

1____

2____

3____

Energy Giving - Go

Body Building - Grow

Body Regulating - Glow

List down the 3 Food Groups

USDA food Guide 

Food Pyramid

Food Exchange List

Food Labels

Nutrient Guidelines for Filipino

List down the 5 Dietary Guidelines and Food Guide 

US Department of Agriculture 

• Responsible for publishing nutritional guidelines for healthy eating based on ongoing research.

• The basics haven't really changed, only a few adjustments. 

USDA 

• 7 servings

• 9 servings

_______Recommended that people focus on filling half of your plate with fruits and vegetables at every meal. 

• Women: at least _____of fruits and vegetables

• Men: at least ______ of fruits and vegetables

Focus on Fruits and Vegetables

Low-fat Dairy 

Whole grains 

Clear of trans and Unsaturated fats, Sodium, Sugars, Cholesterol 

Choose lean proteins 

List down the USDA Recommendations

Portion control

Drink plenty of water

Vary Food choices 

Know recommended daily calorie intake 

Don’t deprive on food you love 

Guidelines to get young (By USDA)

PD Va? KiD (young) 

Food Pyramid 

Right Food, Right Amount 

________ is a General guide for the ______ with the_______. 

•  Ranks the food groups according to the amounts to be consumed.

Fats, Oils, Sweets

Meat, Poultry 2-3

Eggs, Fish, Milk, yogurt, Cheese 2-3

Fruits and Vegetables 3-5

Carbs 6-11n

List down as many as you can the Foods in Food Pyramid, also indicate serving

Top: _______ use sparingly

Top 2:_______

Middle:_________

Bottom 2:________

Bottom 1:________

1. variety 

2. proportionality  and Balances 

3. Moderation 

Food Pyramid Is designed to convey

Variety 

Pyramid – divided into 4 groups; presents 5 food groups

Proportionality and Balances

Indicates the relative proportions to be eaten

Moderation

To “eat just enough” rather than restrict it.

Food Exchange List 

______ refers to the food items on each list which may be

substituted with any other food item on the same list. 

• One exchange is approximately equal to another in carbohydrate, calories, protein and fat within each food list.

1994

When was the review and update of Food Exchange List happened?

1 cup carrot = ½ cup Broccoli = ½ Squash

_____ Carrot = ______ =__________

½ pc lacatan = 1 slice watermelon= 1 slice mango

____ pc Lacatan = _______=_________

¼ cup milk powder= 1glass whole milk = ½ cup evaporated milk

_______ milk powder =________=__________

1 cup rice = ½ corn= 1 suman

______ rice =________=___________

1.5 pandesal = ½ cup pasta = 1.5 loaf bread

_____ pandesal= ________=_________

1 slice lean meat = 1 medium galungong = 4 shrimps

______ lean meat =_________ =__________

7 pcs quail eggs = 1 tokwa = 1 chicken leg

_______ quail egss = _______ = __________

1 slice cheese = ¼ cup peanut = 1 pc balut

______ cheese=_________ =_________

1 tsp sugar = 2pcs banana chips = 1 fruit jelly

_____ sugar = ________=_________

1 t oil = 1 slice avocado = 1 strip bacon 

______ oil =________-=_________

name of food

List of ingredients 

net contents/ net weight 

name and Place of Distributor / manufacturer 

nutritional information

Food Labels must contain:

Common name 

in FOOD LABELS

All Ingredients must be listed and identified by _________ (so consumers can identify the presence of 8 major food allergens)

eggs 

mik 

shellfish

Fish

peanuts 

tree nuts 

Soy beans 

wheat 

List down the 8 major food allergens

large amount by weight 

Food Labels: Ingredients that are present in the __________ must be listed first. Other ingredients follow in descending order of weight.

Serving size

kilocalories Kcal 

Nutrients 

In food Labels, Nutritional Facts should include

Must contain

Ingredients listed in common names 

Ingredients from largest amount by weight 

Nutrition Facts

Nutrient Content Claims 

Health claims 

Food Labels ( ABCDEF)

Nutrient Content Claims 

Claims about the nutrient composition of food. 

Example: “ a good source of calcium”

• Must provide 10- 19% of the DailyValue for Calcium In one serving- 

Health Claims

Claims that state certain food substances as part of an overall healthy diet may reduce the risk of certain diseases

Nutritional Guidelines For filipino 

• Gives advice on the consumption of foods and food components for which there are public health concerns 

• Qualitative recommendations are essential for nutritional health