UNIT II: NUTRITION TOOLS, STANDARDS AND GUIDELINES
Behavioural Objectives:
1. Identify the basic tools in nutrition.
2. Explain the use of each basic tool in nutrition.
Methodology / Strategy
Self-paced learning material compilation
Time Allocation : 4 hours lecture / 7 hours laboratory
Subject Matter/Content
Introduction
Reliability and validity are measures of evidence-based research and the use
of basic tools is of prime importance. Tool refers to a handy object or method needed
to perform specific tasks. In the study of nutrition, the commonly used tools are:
1. Food Guides
a. Your Guide to Good Nutrition (YGGN)
b. Filipino Food Pyramid
c. Filipino Food Plate
2. Food Composition Tables (FCT)
3. Food Exchange Lists (FEL) for Meal Planning
4. Philippine Dietary Reference Intakes (PDRI) - formerly RDA and RENI
5. Nutritional Guidelines for Filipinos (NGF)
FOOD GUIDES
A. “YOUR GUIDE TO GOOD NUTRITION” (YGGN)
These are developed by nutrition experts in a country as a qualitative
tool in planning nutritious diets for the masses. Foods containing high
levels of certain nutrients are grouped together and the serving portions
are stated in household measures for the layman to understand.
Food guides translate quantitative nutritional requirements into simple,
practical and non-technical language using available and common foods
of the country. They are revised from time to time in the light of newer
knowledge and along with changes in food consumption data.
YGGN comprises the three Basic Food Groups which are the energy
Giving Food (GO Foods), the Body Regulating Foods or the Grow Foods
and the Body Regulating Foods with their respective recommended
servings. This is the foundation of a diet adequate in the essential
nutrients. the Energy-giving Foods composed mostly of rice and other
cereals, starches, sugars and fats, contribute to the bulk of calories. Some
fats or oils supply also essential fatty acids and fat-soluble vitamins. The
BBF supply good quality proteins and some vitamins and minerals. The
RF composed of fruits and vegetables provide vitamins and minerals
particularly ascorbic acid and pro vitamin A.
B. FILIPINO FOOD PYRAMID
This is a simple and easy to follow daily eating guide for Filipinos. It is
a graphic translation of the “YGGN” based on the usual dietary pattern of
Filipinos in general. The FGP teaches the principles of eating a variety of
food everyday in proper amounts of servings. Rice and cereals take up
the major bulk in the diet while fats and oils take up the least in terms of
volume and bulk. Vegetables take up the bigger area than fruits in terms
of volume and bulk. The guide also teaches moderation in some food
items, while emphasizing the importance of others.
Starting from the tip of the pyramid are fats and oils which should
Be eaten in moderate amounts enough to supply the rest of
caloric needs from the food groups below this tip. Vegetables and fruits
constitute the second level of the pyramid. Leafy green and vitamin C
rich fruits are the best sources of vitamins and minerals, as well as
dietary fiber or roughage. It is advised to eat more of these foods.
The third level are the animal protein foods like fish, meat, poultry,
milk, cheese. Sources of plant proteins (legumes and nuts) also belong to
this group.
The base of the pyramid represent the bulk of the Filipino diet, which
consists mainly of rice; others like corn, bread, rootcrops, and baked
goods made from rice or wheat flours. It contributes about 55-70% of the
total energy needs of Filipinos.
To highlight the importance of water and other fluids, the FNRI food
pyramid included water at the base and included advise for a healthy
lifestyle (exercise, personal and environmental hygiene).
These food guides are qualitative tools in assessing the nutritional
adequacy of daily diets.
C. FILIPINO FOOD PLATE (PINGGANG PINOY)
Pinggang Pinoy is a food plate guide that will help guide Filipinos
on what kinds of food and the recommended proportion consumed per
meal. According to the Pinggang Pinoy, one’s plate per meal should
consist of GO FOODS (rice, bread, corn, oats, sweet potatoes, etc.),
GROW FOODS (fish, egg, legumes, chicken, meat) and GLOW FOODS
(vegetables and fruits) in the right portions. (See picture of Pinggang
Pinoy).
FOOD COMPOSITION TABLES (FCT)
The chemical composition of 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. Given a homogenous sample, analytical
results may still vary when different chemical techniques are used. The number of
analyses, technical expertise, sampling methods and other analytical variants will
affect results. FCT are set up after years of meticulous work and much financing.
Each food item has descriptions and the equivalent local names followed by
its composition per 100 grams edible portion. The nutrient contents include: water,
energy, protein, fat, CHO, dietary fiber, ash, calcium, phosphorus, iron, retinol,
betacarotene, total vitamin A, thiamin, riboflavin, niacin, and ascorbic acid.
As newer nutrients are discovered and
FOOD EXCHANGE LISTS (FEL) for Meal Planning
The food exchange list system is a grouping of common foods that have
practically the same amount of protein, CHO and fat. Within a group, one food item
can be exchanged with one another provided the specified serving portion is
followed. The exchange lists are intended for planning diabetic diets, therefore the
foods included are simple and only those allowed in the diabetic diet are listed.
However, the use of FEL is not confined to diabetic diets only. It is commonly used
by clinicians as a quick method to calculate protein, carbohydrate, fat and calories for
any given diet or meal.
NUTRITIONAL GUIDELINES FOR FILIPINOS (NGF)
These are primary recommendations to promote good health habits through
proper nutrition. They seek to foster an adequate and balanced diets as well as
desirable food and nutrition practices and healthy habits suitable for the general
population. The nutritional guidelines are intended to:
1. Provide the general public with recommendations about proper diet and
wholesome practices to promote good health for themselves and their
family.
2. Provide those concerned with nutrition information and education with a
handy reference for their counselling and educational services.
To popularize the NGF, the “10 Kumainments” was developed which consists
of shorter and simpler messages in Filipino for better recall and understanding.
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References:
1. Food and Nutrition Research Institute- Department of Science and
Technology (FNRI-DOST). (1977). The Philippine Food Composition Tables
(FCT). Taguig, Metro Manila.
2. Food and Nutrition Research Institute- Department of Science and
Technology (FNRI-DOST). Food Exchange Lists for Filipinos (FEL). Taguig,
Metro Manila.
3. Food and Nutrition Research Institute- Department of Science and
Technology (FNRI-DOST). Nutritional Guidelines for Filipinos (NGF). Taguig,
Metro Manila.
4. Food and Nutrition Research Institute- Department of Science and
Technology (FNRI-DOST). Philippine Dietary Reference Index (PDRI).
Taguig, Metro Manila.
5. Nutritionist-Dietitians’ Association of the Philippines. (2010). Diet Manual. 5th
edition. Makati, Metro Manila.
6. Ruiz Adela J. and Claudio Virginia S. (2010). Basic Nutrition for Filipinos. 6th
edition. Merriam and Webster Bookstore, Manila, Philippines.
