NCMA 215– NUTRITION AND DIET THERAPY

updated in 2005 to "MyPyramid", and then it was

replaced by "MyPlate" in 2011.

The Food Pyramid is designed to make healthy eating

easier. Healthy eating is about getting the correct
amount of nutrients – protein, fat, carbohydrates,
LEARNING OBJECTIVES vitamins and minerals you need to maintain good
At the end of the course unit, learners will be able to: health. Grains should be taken as the major dietary
Cognitive: source. Eat more fruit and vegetables. Have a
1. Integrate relevant principles of dietary guidelines moderate amount of meat, fish, egg, milk and their
and food guides. alternatives.
2. Apply appropriate concepts of nutrition and diet
therapy holistically and comprehensively. The Philippines uses the daily nutritional guide
pyramid and has developed pyramids for different
Affective: population groups. The healthy food plate for Filipino
1. Listen attentively during class discussions adults (Pinggang Pinoy) completes the messages of
2. Demonstrate tact and respect when challenging
the pyramid by showing adequate distribution of
other people’s opinions and ideas
nutritious foods in a meal.
3. Accept comments and reactions of classmates on
one’s opinions openly and graciously.
4. Develop heightened interest in studying Nutrition Pinggang Pinoy, literally translated as Filipino Plate, is
and Diet Therapy a visual representation of what a person should
consume on a per meal basis. It is a plate-based food
Psychomotor: guide that features the right proportion of food that
1. Participate actively during class discussions and contains the right nutrients needed by the body of an
group activities average Filipino.
2. Express opinion and thoughts during class
Pinggang Pinoy is a new, easy to understand food
TERMINOLOGIES guide that uses a familiar food plate model to convey
Food and Nutrition Research Institute (FNRI) – the the right food group proportions on a per-meal basis,
principal research arm of the government in food and to meet the body’s energy and nutrient needs of
nutrition, is one of the research and development Filipino adults. Pinggang Pinoy serves as visual tool to
institutes of the Department of Science and help Filipinos adopt healthy eating habits at meal
Technology (DOST). times by delivering effective dietary and healthy
lifestyle messages.
Nutritive value – the nutrient content of a specified
amount of food Pinggang Pinoy – is a nutrition tool for The FNRI’s vision is to provide innovative and timely
preparing healthy food on a per meal basis. It was food and nutrition tools that will ensure a healthy and
developed by the Department of Science and well-nourished Filipino population. The FNRI
Technology’s Food and Nutrition Research Institute recommends that each healthy meal should be
(DOST-FNRI). composed of 33% rice, 33% vegetables, 17% meat,
and 17% fruit. The Pinggang Pinoy aims to
The 10 Kumainments – is the popular version of the complement and not replace the existing Daily
revised Nutritional Guidelines for Filipinos (NGF). The Nutritional Guide (DNG) Pyramid.
10 Kumainments consists of shorter and simpler
messages for better recall and understanding The birth of Pinggang Pinoy or the Filipino food plate
came as a clamor from the nutrition community to
DIETARY GUIDELINES AND FOOD GUIDES develop a food guide based on a per meal basis for a
FOOD PYRAMID healthy adult. Contrary to what others thought to be a
replacement of the Daily Nutritional Guide (DNG)
The first pyramid was published in Sweden in 1974. The Pyramid for Filipinos, Pinggang Pinoy serves as a quick
1992 pyramid introduced by the United States and easy guide for determining the amount of food
Department of Agriculture (USDA) was called the "Food from the three basic food groups should a Filipino eat
Guide Pyramid" or "Eating Right Pyramid". It was per meal. The DNG Pyramid, on the other hand, shows
Annotated by: S.V. Advincula
 NCMA 215– NUTRITION AND DIET THERAPY

at a glance the whole day’s healthy food intake

recommendation for Filipinos in order to have a
balanced diet. Both tools are based on the latest
scientific findings about how food, drink and activity
choices affect people’s health. Food guides
themselves are not unique. In fact, almost every
country has its own version of a food guide.

As its name suggests, Pinggang Pinoy is specially

designed for Filipinos which features the GO, GROW
and GLOW foods represented by food items
commonly consumed by the population. Go food
represents carbohydrates, Grow food represents
protein and Glow food represents vitamins and
minerals. The three food groups are called Go, Grow
and Glow because these terms describe the function
of each food group in the body. Go or energy-giving The “Pinggang Pinoy” can be used side by side with
foods, such as rice, grains and other starches, provide the existing Daily Nutritional Guide (DNG) Pyramid for
energy to keep one going throughout the day. Filipinos but it will not replace it. According to FNRI,
Pinggang Pinoy is a quick and easy guide on how much
Grow or body-building foods, such as meat, fish, dairy to eat per mealtime, while the DNG Pyramid shows at
and eggs, provide the protein and minerals necessary a glance the whole day food intake recommendation.
for the growth and repair of tissues, muscles and Both the “Pinggang Pinoy” and the DNG Pyramid for
bones. Recognizing the different nutrient Filipinos are based on the latest science about how
requirements of the different age groups, the FNRI our food, drink, and activity choices affect our health.
has developed the Pinggang Pinoy plates for children,
adolescents, pregnant women and lactating mothers The Daily Nutritional Guide (DNG) Pyramid is a simple,
and the elderly. trustworthy guide in choosing a healthy diet. It builds
from the base, showing that we should eat more
foods from the bottom part of the pyramid like
vegetables, whole grains and less from the top such as
red meat, sugar, fats and oils. When it’s time to eat,
most of us use a plate. So it is just appropriate to use
the “Pinggang Pinoy” as a guide for a typical balanced
meal. Eat the right amount of calories for the body
based on age, sex, height, weight, and physical activity
level. The basic food groups are that an individual
needs in every plate are alternation of breads, cereals,
rice, pasta, noodles and other grains, vegetables and
legumes, fruit, milk, yoghurt, cheese and/or
alternatives, lean meat, fish, poultry, eggs, and nuts

DIETARY GUIDELINES AND FOOD GUIDES

FOOD EXCHANGE LIST
The Food Exchange Lists (FEL) for Meal Planning is one
of the basic tools in nutrition and dietetics. It is a tool
for quick estimation of the energy and macronutrients
for use in planning meals of individual clients. Exchange
lists provide a way of grouping foods together to help
people on special diets stay on track. Each group lists
foods in a certain serving size.

Annotated by: S.V. Advincula

 NCMA 215– NUTRITION AND DIET THERAPY

In the food exchange list, commonly use foods are of color additives exempt from certification, "artificial
divided into seven groups or list. Each list or group colors", without naming each one. Some food labels
contains approximately the same amount of also state which country the food came from, whether
carbohydrates, proteins, fats and calories per the food is organic, and certain health claims. Food
exchange. A food in any one group can thus be labels are a legal requirement and they are important
substituted for or exchange with another food in the for many reasons. They help consumers make
same list or sub-group. This food list can be use in meal informed choices about the food they buy, help them
plan but substituting each group in the same group. to store and use it safely and allows people to plan
Nurse can use this list to give more choices in planning when they will consume it – all of which help to reduce
a meal for a client. food wastage. Food labels carry useful information to
help the public make good choices about food. The
food label will tell if the food contains an additive that
the public may want to avoid. The nutrition
information panel helps to compare the nutrient
profile of similar products and choose the one that
suits the needs.

The Exchange Lists is basic tool in nutrition and used in

mean planning, diet instruction and estimating the
energy and macronutrient content of normal and
therapeutic diets. This tool was developed by the Food
and Nutrition Research Institute, DOST.

The following sample menu for a 1200-calorie meal A label serves three primary functions: (1) it provides
plan includes a total of 5 starch exchanges, 2 fruit basic product information including common name; (2)
exchanges, 2 milk exchanges, 3 non-starchy vegetable it provides health, safety, and nutrition information
exchanges, 5 meat exchanges, and 4 fat exchanges including: allergen information; (3) it acts as a vehicle
daily. The following sample menu for a 1500-calorie for food marketing, promotion and advertising. The
meal plan includes a total of 6 starch exchanges, 3 fruit first step in making food labels work for the public is to
exchanges, 3 milk exchanges, 4 non-starchy vegetable look at the entire label. If the public focus on only one
exchanges, 6 meat exchanges, and 4 fat exchanges part — like calories or vitamins — public may not be
daily. A diabetic exchange diet is a list of serving sizes getting the full story, like how much sugar or fat is in
of foods that a client can choose to eat every day. A the product.
nurse can help control the blood sugar by limiting the
carbohydrate and total calories in the diet. The following is a quick guide to reading the Nutrition
Facts label: Step 1: Start with the Serving Size; Step 2:
DIETARY GUIDELINES AND FOOD GUIDES Check Out the Total Calories; Step 3: Let the Percent
FOOD LABELS Daily Values Be a Guide; Step 4: Check Out the
Food labels provide more than just nutrition facts, Nutrition Terms; Step 5: Choose Low in Saturated Fat,
though. They also tell the public what's in a packaged Added Sugars and Sodium
food (i.e., the ingredients). Food manufacturers are
required to list all ingredients in the food on the label. Always start with the serving size amount. That's
But some ingredients can be listed collectively as because all the information on the rest of the label
"flavors," "spices," "artificial flavoring," or in the case from calories to vitamins is based on that amount. Take
Annotated by: S.V. Advincula
 NCMA 215– NUTRITION AND DIET THERAPY

note of how much a serving is. Sometimes a serving size hunger and trigger strong food cravings, leading an
will be way less than you're used to eating — like only individual to overeat. (8) Butylated hydroxyanisole
half a cup of cereal. The label will also list how many (BHA) and butylated hydroxytoluene (BHT) a
servings are in the package. Even things that seem like preservatives in cereals, chewing gum, and potato
they'd be a single serving, such as a bottle of juice may chips. In large quantities, both BHA and BHT can wreak
contain more than one serving. If the public drink the havoc in the body, from disrupting the endocrine
whole thing, they're getting more vitamins and system to producing cancer-causing compounds. (9)
minerals but they're also getting way more calories, Antibiotics can get from aating farm animals that have
sugar, fat, and other stuff that the public might not been administered antibiotics passes along those drugs
want. A calorie is a way to measure how much energy to our bodies. Steady doses of antibiotics can affect our
a food provides to the body. The number on the food ability to break down carbohydrates, absorb vitamins
label shows how many calories are in one serving of and minerals, and synthesize hormones. (10) Pesticides
that food. To get a rough idea of how many calories you with dichlorophenol or 2.5-DCP, in particular has been
need to eat each day linked to childhood obesity. These chemicals disrupt
the endocrine system, causing the body’s metabolic
Obviously, optimal health requires a person to eat system to malfunction.
clean the majority of the time. Clean, meaning as close
to the foods natural state as possible. Here are 10 NUTRIENT GUIDELINES FOR FILIPINO
ingredients to avoid whenever possible because The Nutritional Guidelines for Filipinos (NGF) is a set of
they’re pure garbage: (1) Trans fats (hydrogenated oils) dietary guidelines based on the eating pattern,
- used in food to enhance the taste and extend the shelf lifestyle, and health status of Filipinos. The NGF
life, trans fats are dangerous because they increase the contains all the nutrition messages to healthy living for
body’s LDL (“bad”) cholesterol while decreasing HDL all age groups from infants to adults, pregnant and
(“good”) cholesterol; they also heighten the risk of lactating women, and the elderly. The first NGF
heart disease, diabetes, and a host of other health released in 1990 was composed of five messages called
problems. (2) High-fructose corn syrup (HFCS) is a “Dietary Guidelines for Filipinos.” In 2000, a revised
highly refined sweetener that’s found in most nutritional guidelines composed of ten messages was
processed foods. This additive is so calorie-dense it’s released and it was called the Nutritional Guidelines for
one of the major contributors to the obesity epidemic. Filipinos. In 2012, the Technical Working Group (TWG)
(3) Artificial sweeteners (sucralose, aspartame, and for the revision of the NGF, led by the Food and
saccharine) are made with chemicals known to be Nutrition Research Institute of the Department of
neurotoxins and carcinogens, affecting brain function. Science and Technology (FNRI-DOST) developed a new
Some of these chemicals affect your weight by set of the NGF, based on the 2000 edition.
triggering the hormone that instructs your body to
store fat, and decreasing levels of serotonin (which The 2012 NGF now includes the basis and justification
regulates your mood, sleep cycle, and digestion). (4) for each of the ten nutritional and health message. The
Artificial colors (Red no. 40, Yellow no. 6, Blue nos. 1 following 2012 NGF: (1) Eat a variety of foods every day
and 2) has been linked to attention- to get the nutrients needed by the body. (2) Breastfeed
deficit/hyperactivity disorder (ADHD), chromosomal infants exclusively from birth up to six months and then
damage, and thyroid cancer, among other conditions. give appropriate complementary foods while
(5) Sodium nitrites and nitrates food additives are used continuing breastfeeding for two years and beyond for
to preserve, flavor, and add color to processed meats optimum growth and development. (3) Eat more
like bacon, ham, and hot dogs. They’re carcinogenic vegetables and fruits to get the essential vitamins,
and can negatively affect the function of the liver and minerals, and fiber for regulation of body processes. (4)
pancreas, the organ responsible for insulin production. Consume fish, lean meat, poultry, egg, dried beans or
(6) Growth hormones (rBST and rBGH) studies have nuts daily for growth and repair of body tissues. (5)
linked growth hormones, which are given to Consume milk, milk products, and other calcium-rich
conventionally raised dairy cows and cattle, to early food such as small fish and shellfish, every day for
puberty and obesity. (7) Monosodium glutamate healthy bones and teeth. (6)Consume safe foods and
(MSG) a flavor enhancer often found in soups, water to prevent diarrhea and other food-and water-
seasonings, frozen entrees, and many restaurant borne diseases. (7) Use iodized salt to prevent Iodine
foods, MSG is known to overexcite brain cells in the Deficiency Disorders. 9*0 Limit intake of salty, fried,
hypothalamus. Studies have shown this may increase fatty, and sugar-rich foods to prevent cardiovascular
Annotated by: S.V. Advincula
 NCMA 215– NUTRITION AND DIET THERAPY

diseases. (9) Attain normal body weight through

proper diet and moderate physical activity to maintain Serving Up MyPlate is a collection of classroom
good health and help prevent obesity. (10) Be materials that helps elementary school teachers
physically active, make healthy food choices, manage integrate nutrition education into Math, Science,
stress, avoid alcoholic beverage, and do not smoke to English Language Arts, and Health. This yummy
help prevent lifestyle-related non-communicable curriculum introduces the importance of eating from
disease. all five food groups using the MyPlate icon and a variety
of hands–on activities. Students also learn the
There is no single food that contains all the nutrients importance of physical activity to staying healthy.
that our body needs so eating a variety of food ensures
that daily nutritional needs are met. Vegetables and The Healthy Eating Index is a summary measure of
fruits are the main sources of vitamins, minerals, and overall diet quality. It provides a picture of the types
fiber, while milk is a good source of calcium. Low and quantities of food people eat and the degree to
urinary iodine excretion is still a prevalent problem which diets comply with the recommendations set
among pregnant and lactating mothers, indicating to forth in the Dietary Guidelines and the Food Guide
low iodine intake. Iodine is important during pregnancy Pyramid.
because it is needed for the brain development of the
infant while lactating mothers must have adequate Half of Americans (53 percent) feel like food labels are
supply of iodine in their breast milk. High cholesterol sometimes misleading, new research suggests. In fact,
level may be attributed to the high consumption of mistrust in food labels extends to 11 percent of
sodium rich foods by Filipinos. Salt and soy sauce were Americans who find food labels to be completely
among the top 10 widely used miscellaneous food untrustworthy. But it's not just sugar that tops the list
items used by Filipinos. Excessive intake of salt and soy of concerns for Americans. The Food and Drug
sauce can result to high blood pressure especially to Administration (FDA) is responsible for assuring that
salt-sensitive individuals. Persistent high blood foods sold in the United States are safe, wholesome
pressure can result to cardiovascular diseases. There is and properly labeled. This applies to foods produced
also a decreasing trend of physical inactivity among domestically, as well as foods from foreign countries
Filipinos and also a large percentage of Filipino smokers
at 31.0% and drinkers at 26.9%. People are always
encouraged to exercise at least thirty minutes a day,
three to five times a week. Limit alcohol drinking to one
drink per day for women and two drinks for men is also
advised. One alcoholic drink is equivalent to one and
half ounce distilled beverage such as gin or 12 ounces
or a bottle of beer or four ounces wine or half glass
wine or an ounce of 100 proof whiskey.

The Guidelines further enhances that all Filipinos must

adhere to follow a healthy eating pattern across the
lifespan. All food and beverage choices matter. Focus
on variety, nutrient density, and amount. Limit calories
from added sugars and saturated fats and reduce
sodium intake. Shift to healthier food and beverage
choices and support healthy eating patterns for all.

USDA FOOD GUIDE

The Dietary Guidelines for Americans (Dietary
Guidelines) is the cornerstone for Federal nutrition
programs and a go-to resource for health professionals
nationwide. The Dietary Guidelines provides food-
based recommendations to promote health, help
prevent diet-related chronic diseases, and meet
nutrient needs.
Annotated by: S.V. Advincula