UNIT 2

Diet

The food and drink regularly consumed by a person.

Special Diet

A selection of food based on health conditions or disease management goals.

Low Calorie Diet

A diet for weight control.

Low Salt Diet

A diet for managing blood pressure.

Balanced Diet

Provides recommended amounts of essential nutrients.

Taste

The most important factor influencing food choice.

Availability, Convenience, and Economy

Factors influencing food selection.

Social Interactions

Enjoying companionship while eating.

Ethnic Heritage or Tradition

Influence on dietary composition.

Marketing

Food industry competition for consumer spending.

Medical Condition and Health Benefits

There are health conditions and treatments that limit the foods a person can select.

Body Weight and Health

Food choices affecting weight and health.

Emotional State

Eating in response to emotional stimuli.

Diet Planning Principles

Guidelines for a healthy diet.

Adequency

Providing sufficient energy and nutrients.

Balance

Including all foods without overemphasizing any.

Energy (kJ) Control

Balancing energy intake and usage.

Nutrient Density

To eat well without overeating.

Moderation

Consuming enough without excess.

Variety

Eating different foods daily for nutrient intake.

Meal Patterns

An important component of healthy eating.

Breakfast, Lunch, and Supper

Main meal times.

Snack

Food consumed between meals.

China and Korea

Pagoda-shape

European Countries

Pie or plate model

Philippines and the United States

Pyramid shape

Canada

Uses rainbow model

Food Guide Pyramid

A pictorial type of daily food guide designed to help individuals plan diets to meet the nutrient recommendations for health promotion and disease prevention.

Your Guide to Good Nutrition

Classified different foods into three main groups on the basis of similarity in nutrient content: Body Building Food, Energy-giving Food, Body-regulating Foods.

Body Building Foods

Rich in proteins and minerals.

Energy-giving Foods

High in carbohydrates.

Body-regulating Foods

Rich in vitamins, minerals, fiber, and water.

Philippine Dietary Reference Intake (PDRI)

A set of dietary standards for health.

Nutritional/Dietary Guidelines

Recommendations for healthy eating.

10 Kumainments

Guidelines for healthy eating habits.

Pinggang Pinoy

Food plate model for balanced meals.

Food Exchange List

A food in any group can thus be substituted for or exchanged with another food in the same list or sub-group

Food Labels

Information on packaged food containers.

Expiry or Expiration Date

The date by which a product should be consumed for quality or safety reasons, typically displayed as day, month, year.

Product Name

Name of the food

Use of Brand Name and/or Trademark

Placed in conjunction with product name and must not be misleading, deceptive, confusing, and not be offensive, obscene, or scandalous.

Net Content and Drained Weight

Shall be declared using the metric system of measurement or International System of Units.

Storage Condition

Specific conditions beyond room temperature that must be clearly indicated on product labels for proper storage.

Food Allergen Information

Clear indication on product labels of ingredients containing allergens to inform consumers.

Nutrition Facts

Information on the nutrient content of food products, including protein, carbohydrates, and locally relevant values.

Serving Information

Details on serving size and servings per container to guide consumption.

Calories

Provide a measure of how much energy you get from a serving of this food.

Nutrients

Key components in food impacting health, listed on labels to support dietary needs.

Quick Guide to Percent Daily Value (%DV)

Indicates the contribution of a nutrient in a serving towards daily intake, with thresholds for low and high values.

Nutrient Claims

Statements characterizing nutrient quality in food, limited to specific nutrients with Nutrient Reference Value (NRV).

Health Claims Conditions

Criteria for making health claims on food products, including scientific evidence, nutrient content, and regulatory compliance.