• Serve as dietary guides in planning for

a healthy diet.

Dietary Guides
• Tools devised to aid in planning, procuring,
preparing and consuming meals for normal and
therapeutic diets of individuals or groups.
Commonly Used Tools in Nutrition
 Food Guide Pyramids (from 3 Basic Food
Groups)
 Nutritional Guidelines
 Recommended Dietary Allowance (RDA)
 Food Exchange List (FEL)
 Plate Model
 Food Composition Table (FCT)
 Glycemic Index
 Use of Computer
 Food Labeling
 Also known as Your Guide to Good Nutrition
(YGGN)
 Based on the food’s physiological function:
energy giving, body building and body process
regulating.
 The simplicity of the design enables individuals
to select the right guide of food to eat daily
BODY BUILDING FOODS
– supply good quality CHON; to build & repair body
tissues.

REGULATING FOODS

- fruits & vegetables provide

vitamins & minerals

ENERGY FOODS
- rice & other cereals, starches, sugars
& fats contribute the bulk of calories.
The Food Guide
Pyramid
 FNRI Food Guide Pyramid
 Launched by Dr. Rodolfo F. Florentino during
FNRI Seminar Series held July,1996

 A simple and easy-to-follow daily eating guide

for Filipinos.

 A graphic translation of the current "Your Guide

to Good Nutrition" based on the usual dietary
pattern of Filipinos in general.
Food portion sizes
Three ounces of meat is about the size and
thickness of a deck of playing cards or an audiotape
cassette

A medium apple or peach is about the size of a

tennis ball.

One ounce of cheese is about the size of four

stacked dice.

One-half cup of ice cream is about the size of a

racquetball or tennis ball.
Food portion sizes

One cup of mashed potatoes or broccoli is

about the size of your fist.

One teaspoon of butter or peanut butter is

about the size of the tip of your thumb.
10 NGF
 Nutritional Guidelines
 Simple statements intended to provide the
general public with recommendations about
proper diet and wholesome dietary practice to
promote good health for themselves and their
families.
 Aims to encourage the consumption of an
adequate and well-balanced diet and promote
desirable food and nutrition practices as well
as nutrition-related health habits in the general
population (FNRI-DOST, 2000)
 Give qualitative, instead of quantitative
recommendations of food.
 The 10 Nutritional Guidelines
for Filipinos
1. Eat a variety of foods every day
2. Breast-feed infants exclusively from birth to
4-6months, and then give appropriate foods
while continuing breast-feeding.
3. Maintain children’s normal growth through
proper diet and monitor their growth regularly
4. Consume fish, lean meat, poultry, or dried
beans
5. Eat more vegetables, fruits and root crops
 The 10 Nutritional Guidelines
for Filipinos
6. Eat foods cooked in edible/cooking oil in daily meals.
7. Consume milk, milk products and other calcium-rich
foods, such as small fish and dark green, leafy
vegetables every day.
8. Use iodized salt, but avoid excessive intake of salty
foods.
9. Eat clean and safe foods.
10. For a healthy lifestyle and good nutrition, exercise
regularly, do not smoke and avoid drinking alcohol
beverages.
RDA or RENI
• RENI is the revised RDA
• Defined as levels of intakes of energy & nutrients
which is considered adequate for the maintenance of
health
• It emphasizes that the standards are in terms of
nutrients, and not foods or diets.

• Established as quantitative tool in the assessment

of nutrition for population groups
 Nutrients covered for RENI/RDA:
1. Energy
2. Macronutrients – Protein, Carbohydrates and
Dietary Fats and Fatty Acids
3. Minerals – Ca, Mg, P, Fe, I, Se, Zn, Mn, F
4. Fat-soluble Vitamins – ADEK
5. Water-soluble Vitamins – C, B-Complex, Folate
6. Water and Electrolytes – Na, K, Cl
 Purpose and Applications of RENI:
1. As a goal for energy and nutrient intakes of groups and
nutrient intakes of individuals.
2. As a reference standard for the assessment of the
habitual energy and nutrient intakes of the population or
population sub-groups.
3. As a goal for agricultural production.
4. As a reference standard for assessment of the adequacy
of food supplies.
5. As a tool for nutrition education and advocacy.
6. As a basis for public health and food and nutrition policies,
example, food importation, food fortification, food and
nutrition labeling, supplementation programs, etc.
FOOD EXCHANGE LIST
(FEL)
 A list of common foods grouped in terms of
equivalent amounts of carbohydrates, protein,
fats and calories.
 The word “exchange” is coined because a
certain food can approximately be substituted
for another food in the same group.
 The list is adapted to meet the needs of weight
reduction programs and medical nutrition
therapy planning.
List Food Group Calories/ CHO CHON FAT
No. Group
1 Vegetable A 16 - - -
Vegetable B 40 3 1 -

2 Fruit 170 10 - -
3 Milk 100 12 8 10
4 Rice 23 2 -
5 Meat
a. low fat 50 - 8 2
b. medium fat 95 - 8 7
c. very high 122 - 9 10
fat
6 Fat 45 - - 5
7 Sugar 20 5 - -
 Illustrates the type of food needed for a healthy
diet and the proportions that should be eaten
every day.
 Uses a 9-inch diameter plate which is divided in 3
portions.
 The method helps one to eat more fruits and
vegetables, less fat and cholesterol, and helps to
control the amount of carbohydrate ingested at
each meal.
  A means of knowing the chemical composition
of a food.
 Useful in prescribing diets with nutrient
restriction or modification, and in interpreting
dietary histories.

IMPORTANCE:
1. To compare the nutritive value of one food with another.
2. To calculate the nutritive value of any diet
3. To plan diet that must meet specific requirements.
4. To provide a ready reference to answer hundreds
of questions
Factors affecting the chemical composition of
food:
1. Condition of storage
2. Preparation procedures
 LIMITATIONS OF FOOD COMPOSITION TABLE

Only limited data are available for some

nutrients.

For some foods there have no data.

No indication of the BIOAVAILABILITY

(Nutrients absorbed and available for body use).
 FACTORS AFFECTING FOOD COMPOSITION

Genetic Origin
plant origin
animal species

Environment
soil fertility
climate & season
processing techniques
storage facilities
preparation procedures
 Glycemic Index (GI)
 Defined as 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.
 GI more than 70, between 55 and 70, and below 50
are considered high, intermediate and low
respectively.
 This tool can help greatly in planning diabetic diets but
sometimes the selection is limited and foreign.
 Important tools in nutrition education,
dietary analyses, diagnostic procedures
and as therapeutic aids.
 In developing countries such as the
Phils, economic factors have limited the
use of computers to a few institutions
and companies.

FCT in Asia –
http:[Link]/docrep
Food Labeling
 Food Labeling
 The best way for consumers to see how
individual foods fit their nutritional needs
 the function of food labels:
1. To assist consumers to select foods with the
most health-providing qualities.
2. To motivate food companies to enhance the
nutritional value of food products because
labels reveals ingredient and nutrient content.
 Nutritional Facts Panel List
(Kcalories)
 Total food energy
 Total fat
 Saturated fat
 Cholesterol
 Sodium
 Total carbohydrates
 Dietary fiber
 Sugars
 Protein
 Vitamin A and C
 Calcium
 Iron
The ruling requires that the label should have the following
format:

CALORIES, PROTEIN, CARBOHYDRATES, FAT,

VITAMIN C, VITAMIN A, THIAMIN, RIBOFLAVIN, NIACIN,
CALCIUM, IRON, VITAMIN B6, VITAMIN B12, AND
SODIUM

The listing of other nutrient is optional.

Limit these
nutrients

Get enough
of these nutrients
11
 2 Calorie and Calories from Fat

General Guide to Calories

40 - 70 Calories is low
71 - 250 Calories is moderate
251 - 400 Calories or more is high

This guide is based on a 2,000 calorie diet.

Eating too many calories per day is linked to
overweight and obesity.
3 The NUTRIENTS: How much?

Limit
these
nutrients

Get
enough
of these
nutrients
4 FOOTNOTE on the Bottom
5
Relationship of DV to %DV & Dietary Goal
Nutrient DV %DV Goal
Total Fat 65g = 100%DV Less than
Sat Fat 20g = 100%DV Less than
Cholesterol 300mg = 100%DV Less than
Sodium 2400mg = 100%DV Less than
Total
300g = 100%DV At least
Carbohydrate
Dietary
25g = 100%DV At least
Fiber

Upper Limit - Eat "Less than"...

Lower Limit - Eat "At least"...
6
The Percent Daily Value (%DV):

QUICK GUIDE!
5%DV or less - low
20%DV or more - high
7 Total Fat Allowance

In 1 serving (1/2 cup)

95 %
0% 5% 100%
Fat allowance

In 4 servings (2 cups = 1 container)

80 %
0% 20% 100%
Fat allowance
8 Nutrients Without a %DV:
Protein, and Sugars
9 Check the Ingredients

Ingredients:
Pasteurized Milk,
Cheese Culture,
Potassium Chloride,
Enzymes