6.

Vegetable peeler – used to remove the

outer layer of vegetables and firm fruits by
1. Paring knife – used for intricate cutting, peeling off thin narrow shavings
peeling, mincing, and dicing

7. Potato masher – used to crush cooked or

2. Chef’s knife – used for cutting meat, dicing soft food
vegetables, disjointing some cuts, slicing
herbs, and chopping nuts

8. Cutting board – a durable board to place

3. Kitchen shears – used for snipping herbs, food for cutting
cutting open food packaging, and breaking
down poultry

9. Basin – a container that holds water and is

used for washing
4. Can opener – used to open steel cans

10. Colander – also known as “cullender”, is a

5. Grater – used for cutting or shredding food
kitchen tool used for rinsing and straining
into tiny pieces
vegetables and pasta
11. Ingredient’s bowl/container – used to store 16. Food thermometer – used to ensure food is
or hold food at room temperature cooked to the proper internal temperature
and harmful bacteria are eliminated

12. Measuring cups – used to measure the

volume of liquids 17. Mixing bowl – a deep bowl that is
particularly well suited for mixing ingredients
together

13. Measuring spoons – used to measure either

liquid or dry ingredients when cooking
18. Mixer – a kitchen device that uses a
gear-driven mechanism to rotate a set of
“beaters” in a bowl containing the food or
liquids by mixing them

14. Measuring glass – graduated cup used to

measure liquids

19. Food processor – a versatile kitchen

appliance that can quickly and easily chop,
slice, shred, grind and puree almost any
15. Food scale – measures quantity of food food
item
20. Blender – an electrical kitchen appliance 24. Spatula – also known as “turner” or “flipper”,
used for mixing liquids and soft foods used to quickly lift or flip food in the pan. A
together or turning fruit or vegetables into spatula is a long handle connected to a flat,
liquid angled piece of metal or heat–resistant
plastic

25. Juicer – utilized in the juicing process to

21. Wire whisk – used to smoothly blend extract juice from fruits, herbs, leafy greens,
ingredients or incorporate air into a mixture and other kinds of vegetables

22. Rolling pin – a long, cylindrical culinary tool

used to roll out several types of dough, 26. Strainer/ Sieve/Sifter - a metal mesh filter
creating baked items including bread, with a handle for separating suspended
pastries, and cookies particles from liquids

23. Rubber scraper – used to scrape pastes,

batters, and other ingredients from bowls,
plates, and other surfaces 1. All-purpose ladle - has a round bowl about
the size of a small closed fist; there are
numerous variations on the design for
different foods.
2. Soup ladle - used to dish soups of all kinds 7. Oven mitts - padded mitten for handling hot
from the pot to the soup bowl dishes and pans

3. Frying ladle - used when handling foods

8. Frying pan - frying pans are wide, shallow
prepared in hot oil or water
pans with a long handle and sloping sides
used for frying, searing, and browning foods

9. Wok - a wok is a deep, bowl-shaped frying

4. Tong / Food clip - a type of tool used to grip
pan with sloping sides that evenly distribute
and lift objects instead of holding them
heat and is commonly used in Chinese-style
directly with hands
cooking

5. Baking sheets/Sheet pan - a flat pan or

sheet of metal that is used to bake products
that are thick or stiff enough to stand on
their own, such as cookies, freestanding 10. Saute pan - a sauté pan is a shallow,
bread, biscuits, pastries, and meringues straight-sided pan that can be used for
sautéing, poaching, braising, and deep
frying

6. Cooling rack - wire racks that are used on 11. Sauce pan - a saucepan is a type of pan
tables and more commonly on countertops that serves as a small, deep pot for heating
to cool your fresh-from-the-oven baked or cooking liquids on a stovetop
goods
12. Stock pot/Cauldron - a stockpot is a large, 16. Oven toaster - often used as an alternative
deep pot that can hold larger amounts of to heating a larger kitchen oven, the Toaster
liquid and is ideal for long-simmering Oven reheats, bakes, broils, toasts, browns,
mixtures such as stocks and soups, as well and defrosts small amounts of foods
as boiling

13. Roasting pan - a roasting pan is a large 17. Gas range - a gas stove is a stove that is
oven-safe pan with an inside rack designed fueled by combustible gas such as syngas,
specifically for roasting food in the oven natural gas, propane, butane, liquefied
petroleum gas, or other flammable gas

14. Grill pan - a grill pan is a type of cooking

pan with distinct grill lines on the surface
that is used to add char marks, color, and
texture to a dish

18. Gas stove - an open flame to cook food

on the stovetop. The flame within the
oven cavity flickers on and off to
maintain a set temperature while those
15. Oven - ovens are used as kitchen
on the stovetop can be quickly adjusted
appliances for roasting and heating
to your desired flame size and
corresponding heat level
19. Refrigerator - slows bacterial growth.
Cold temperatures help food stay fresh 1. Kitchen Apron – worn in order to keep
longer food and regular clothing clean and
organized; for better protection over spills,
food, dirt, viruses, and dangers that
increase the risk of contracting infections
and developing major illnesses

20. Freezer - an appliance that keeps food

frozen at extremely low temperatures

2. Hairnet - a hairnet prevents the hair from

coming into contact with food, clean and
sterilized equipment, and unwrapped
single-service items. Additionally, it keeps
employees' hair out of their faces and hands

21. Air fryer - used to make fried foods such

as meat, pastries, and potato chips. It
works by circulating hot air around the
food to produce a crunchy and crispy 3. Kitchen Towels - kitchen towels are
exterior created specifically to absorb moisture and
have a variety of purposes in the kitchen. It
can dry hands, clean up spills, sanitize
worktops, dry dishes without leaving
streaks, and even be used as a makeshift
potholder, oven mitt, or handle mitt.
 can potentially save people from having to
1. Keep Kids and Pets out - to prevent get medical attention.
accidents. Animals also carry germs that
may transfer in the food. 10. Learn How to Extinguish a Fire - as
they are the first line of defense and often
2. Wear Shoes and Safe Clothing - it contain or extinguish a fire, preventing
guarantees food safety and sanitation. It costly damage and significantly lowering the
also shields the person from injuries like possibilities of causing more irreversible
burns brought on by heat, harmful damages brought upon a fire accident.
chemicals, electrical hazards, etc.

3. Don't Rush - rushing around the kitchen Foodborne Illness – any kind of illness that
may result in an accident. results from ingesting contaminated food,
contaminated with pathogenic bacteria,
4. Always Use Hot Pads - hot pads are viruses, or parasites. The main causes are
pieces of material that are used to protect unhygienic practices in food production,
surfaces and cover hands when holding hot harvesting, and preparation. Also, the effect
objects.
of these foodborne diseases can range from
mild that one can recover in just days, up to
5. Stir Away from Your Body – stir away
from your body to avoid being splashed with severe cases that could result in
hot, bubbling sauces. hospitalization and worse, death in certain
cases
6. Learn How to Use Knives – it is critical
to have good knife skills to avoid injury
when slicing.
1. Clean as you go – A key element in
7. Don't Leave Food Unattended – the preventing foodborne disease is cleanliness
leading cause of home fires is leaving thus the most important thing you can do to
cooking foods unattended. prevent foodborne illness is to wash your
hands and make sure that when preparing
8. Stop, Drop and Roll – it is an effective or handling food you will be cautious of
way of preventing severe burns and things you touch. Ensuring that the
extinguishing clothing fires. This is basically equipment, garbage, and surroundings are
rolling yourself when your clothing catches clean, sanitary, and arranged will prevent
fire.
unwanted dirt and microbes from
transferring from the surface to other foods.
9. Keep First Aid Kit in the Kitchen –
Keep the first aid kit near the areas where
there's a significantly higher possibility of 2. Proper storage segregation of wet and
accidents. It can also improve efficiency, dry food items – Since Foodborne illness
prevent an injury from getting worse, and is caused by contamination, doing this
strategy lets you get the most out of your
food by reducing waste while also
preserving the quality and nutritional worth
of the items you have. Safe food storage
can aid in preventing hazardous bacteria
from transferring into the food.

3. Right temperature for cooking food

items - Controlling temperature is one of
the most important aspects of preventing
foodborne infections. At low temperatures,
disease-causing microorganisms like
bacteria grow extremely slowly. At moderate
temperatures, they reproduce quickly. At
high temperatures, they are destroyed. To
avoid undercooking food products like meat,
poultry, and eggs and hence avoid
foodborne disease, use a food thermometer
while cooking those foods.

4. Serve hot foods hot and serve cold

foods cold - Cold foods must remain cold
(below 5°C), while hot foods must maintain
their heat (above 60°C). Bacteria may
quickly multiply in foods stored between 5°C
and 60°C, which can cause illnesses. Food
served should be eaten immediately to
avoid microbial growth. The "danger zone" ● Indicate how much ang isang
is this range of temperatures, and it should container
be viewed as a no-no for large gatherings. ● how much serving is in one pack
● Look at number of servings and
serving size
● Serving sizes are standardized to
make it easier to compare similar
foods
○ reflect the amount that
people typically eat or drink
● DOES NOT recommend how much
you should eat or drink
 ● The %DV shows how much a
nutrient in a serving of a food
contributes to a total diet and helps
● Amount per serving you determine if a serving of food is
● Provide a measure of how much high or low in a nutrient
energy you get from a serving of this
food

Dual Column labels

● Products that are larger than a
single serving
● May be consumed in one sitting or
● A guide on what nutrients is present not
on food ● Indicates calories per serving and
● Shows you some key nutrients that per container
impact your health ● Helps people know kung gaano
● You can use label to support your karami ang kanilang calories ma
personal dietary needs consume if ubosin or hindi
● Look for foods that contain more of
the nutrients you want to get more of Single Column labels
or and less of the nutrients you may ● Packages and containers of
want to limit products such as pure honey, syrup,
● Saturated fat, sodium, added sugars they are not required to include
= consume less of this declaration of number of grams of
number of sugar but declaration of
percent daily value of sugar must be
included
● Manufactures are encouraged to use
a cross symbol immediately
● How much nutrient ang iya gina following the added sugar percent
contribute sa diet daily value because this will lead to
● 5% of less is low 20% or more is a footnote located at the bottom that
high explains the amount of added sugar
● Percentage of the daily value for that one serving of the product
each nutrient in a serving of the food contributes to the diet as well as the
● Daily values are reference amounts contribution of s serving of a product
of nutrients to consume or not to toward the percent daily value for
exceed each day added sugar
 ● Labeled this way so that it does not BMI - Body Mass Index
look that more sugar has been
added to the product and to ensure - Is a measurement of a person’s
that consumers have information weight with respect to his or her
how serving of the product height
contributes to the daily value of - It is more of an indicator than a
added sugar and to their daily diet direct measurement of a person’s
total body fat

𝑤𝑒𝑖𝑔ℎ𝑡 (𝑘𝑔)
𝐵𝑀𝐼 = 2
ℎ𝑒𝑖𝑔ℎ𝑡 (𝑚)

Body Mass Index Classification

1. World Health Organization (WHO)

BMI Weight Status

Below 18.5 Underweight

Nutritional Assessment
18.5 - 24.9 Normal

Computations: 25.0 - 29.9 Overweight

2
• BMI - Body Mass Index (kg/𝑚 ) 30.0 and above Obese
• DON - Degree of Nutrition (%)
• IDW/DBW - Ideal Body Weight/ Desirable
2. Asia Pacific Standard
Body Weight (kg)
• TER - Total Energy Requirement (kcal)
• TER distribution of C.P.F - Carbohydrates, BMI Weight Status
Protein, and Fat Distribution (kcal)
Below 18.5 Underweight
• RENI - Recommended Energy and Nutrient
Intake (g) 18.5 - 22.9 Normal

23.0 - 24.9 Overweight

Conversions:
● 1kg = 2.2 pounds (lb) 25-29.9 Obese I
● 1m = 100 cm
>30 Obese II
● 1 in = 2.54 cm
● 1 ft = 12 inches
3. Filipino BMI
 Filipino BMI
Infant:
Underweight <18.5 Add 500 Formula:
(16.5 below) DBW (kg) = (age in months divided by 2)
Add 250
(16.5 to 18.5) +3)
Example: 8 months old infant
Normal 18.5 to 22.9 DBW (kg) = (8/2) +3
=4+3
Overweight: More than 23
At Risk 23.0 to 24.9 = 7 kg

Obese 1 25.0 to 29.9 Deduct 250 Children:

Obese 2 30 and above Deduct 500 Formula:
DBW (kg) = (age in years x 2) +8
Example:4 year old child
Lower and Upper end of weight Rage:
DBW (kg) = (4x2) +8
- Use constant the Normal BMI
=8+8
range (18.5 - 24.9)
= 16 kg (add 2 kg every year)
Lower End:
2
18.5 x Height (𝑚) TANNHAUSER METHOD (BROCA’S
Upper End INDEX)
2
24.9 x Height (𝑚) - Measure height in cm
- Deduct from the factor of 100
DBW and IBW - DBW obtained applies to Filipino
stature by taking off 10%
- It is the optimal weight associated Example:
with maximum life expectancy for a Weight = 55 kg
given height. Height = 4’11”
- Before, the use of BMMI to quantify Solution:
12 𝑖𝑛𝑐ℎ𝑒𝑠
obesity. TBW above 20% of IBW 4 ft x 1 𝑓𝑡
= 48 inches
was defined as being obese. 2.54 𝑐𝑚
48 inches x 1 𝑖𝑛𝑐ℎ
= 149.86 cm
TANNHAUSER METHOD: 149.86 - 100 = 49.86
49.86 X 0.10 = 4.986
● Measure height in cm 49.86 - 4.986 = 44.87
● Deduct from the factor of 100 IBW = 44. 87 kg or 45 kg
● DBW obtained applies to Filipino
stature by taking of 10% DON - Degree of Nutrition

Estimating DBW for infants & children:

 TER
Age Range Kcal/Kg DBW
OBESE >120% of Deduct 500
his/her ideal Boys Girls
body weight
1-2 83 80
OVERWEIGHT 110 to 119% of Deduct 250
his/her IBW
3-5 77 72
NORMAL 90 TO 109% of
his/her IBW 6-9 70 65

UNDERWEIG 80 to 89% of 10-12 62 55

HT his/her IBW Add 250
1ST DEGREE (mild risk of 13-15 56 47
malnutrition)
16-18 51 44
UNDERWEIG 71 to 79% Add 250
HT (moderate risk
2ND DEGREE of malnutrition) a. TER for Children 1-2 years old
UNDERWEIG 70% and Add 500 i. Using kcal/kg body weight
HT below (severe based on 2015 PDRI
3RD DEGREE malnutrition)
Example: 4 years old girl with 6 kg body
Formula: weight
𝐴𝐶𝑇𝑈𝐴𝐿 𝑊𝐸𝐼𝐺𝐻𝑇
DON = X 100 DBW (kg) = (age in years x 2) +8
𝐼𝐵𝑊/ 𝐷𝐵𝑊
= (4 x 2) +8
Example: =8+8
AW = 55 kg, IBW/DBW = 45 kg = 16
𝐴𝐶𝑇𝑈𝐴𝐿 𝑊𝐸𝐼𝐺𝐻𝑇 TER (kcal) = 72 kcal/kg X 16 kg
Solution: DON = X
𝐼𝐵𝑊/ 𝐷𝐵𝑊 body
100 Weight
55 𝑘𝑔𝑠
= X 100 = 1152 or 1150 kcal/day
45 𝑘𝑔𝑠
= 122.22%
therefore, DON is obese b. TER for Teenager 13-18 years old
Example : The TER of a 15 years old boy
who stands 5’
TER - Total Energy Requirement DBW = (5ft x 12 inches/foot)
TCR - Total Calorie Requirement = 60 inches x 2.54 cm/inch
= 52.4 - 5.24 (10% of 52.4)
Estimating TER of Children 1-12 years = 46.96 or 47 kg
old TER/day = 56 kcal x 47 kg body
Estimating TER of Adolescence 13-18 weight
years old = 2631 kcal
= 2650 kcal
 Sedentary Resting w/ little 30
P.A. or PHYSICAL ACTIVITY LEVEL or no activity

Light Occupations
ACTIVIT kcal/kg Ex: if that require
Y weight of minimal
pt is 50 movement, 35
kg mostly
sitting/desk
In bed 27.5 27.5 kcal work or
but x 50 kg = standing for
immobile 1,375 long hours.
kcal/day
Moderate Occupations
Sedentar 30 Secretary, clerk, 30 kcal x that require
y (very typist (using 50 kg = extended
light) electric 1,500 periods of
typewriter), kcal/day walking, 40
administrator, pushing, or
cashier, bank pulling, or
teller lifting or
carrying heavy
Light 35 Teacher, 35 kcal x objects.
student, nurse, 50 kg =
lab technician, 1,750 Very Active or Occupations
housewife with kcal/day Vigorous that require
maids extended 45
periods of
Moderat 40 Housewife 40 kcal x running, rapid
e Active without maid, 50 kg = movements,
vendor, 2,000 pushing or
mechanic, kcal/day pulling heavy
jeepney driver, objects.
car driver

Very 45 Farmer, laborer, 45 Remember in ROUNDING OFF TER/TCR

Active kargador, coal kcal/day Round off the final TER/TCR to the
miner, x 50 kg =
fisherman, 2,250 nearest 50 or can be divided to 50
heavy kcal/day Note: You may use the BMI or DON
equipment
operator for adjustments.

TER DISTRIBUTION
Physical Activity Levels and Values
(Carbohydrates, Protein, Fat)
(kcal/kg body weight) by Occupational
Work Intensity

Acceptable Macronutrient
Activity Level Sample
Category/ Occupational kcal/kg body
Distribution Range in Calories (in
Work Intensity Activities weight %) DOST-FNRI 2017
 CHO 55 - 75 % TER
- REFER FOOD EXCHANGES TO A
CHON 10 - 15 % TER BOOK
FAT 15 - 30 % TER
Memorize:

Distribution of Calories
- 1 g CHO = 4 kcal
- 1 g CHON = 4 kcal
- 1 g FAT = 9 kcal
- 1 g ALCOHOL = 7 kcal

Remember in Rounding off C, P, F

- Rouncd off the C, P, F to the Rice
nearest 5 or divisible by 5 ● Rice A = usually rootcrops
● Rice B = daily rice
● Rice C = breads
RENI - Recommended Energy and Meat
Nutrient Intake ● To know, magbase sa book
- Dietary requirement in grams Fat
- Derived from the distribution of C, P, ● oil, butter, mayonnaise
F Kcak
● Carbohydrates + Protein
CHO: 1100 kcal x .65 = 715 kcal ● Ex. 3g CHO (3x4) + 1g CHON (1x4)
715 𝑘𝑐𝑎𝑙
4
= 178.75 or 180 g

CHON: 1100 kcal x .15 = 165 kcal

165 𝑘𝑐𝑎𝑙
4
= 41.25 or 40

FAT: 1100 kcal x .25 = 220 kcal

220 𝑘𝑐𝑎𝑙 Food Exchange List
= 24.44 or 25 g
9 ● Quick estimation of CHO, CHON,
fat, and energy content
RENI kcal/da CHO CHON FAT ● Carbs, protein, and fats values is
y constant
●
1100 180g 40g 25g
Allowance will tell you if sakto ang
exchange.

To solve for # of exchange, divide quantity

by how much per exchange

NOTE:
FEL = 2 decimals
FCT = 3 decimals
1 tbsp = 3 tsp
1 tsp = 5 ml
1tbsp = 15 ml
 ➢ used as a basis in dietary intake
assessments, nutritional research,
and nutritional epidemiology
➢ also used for agricultural research,
food formulation, and assessing food
biodiversity and food security
➢ unique identifying name of country’s
web based nutrition tool which
provides accessible and detailed
information on the nutritional
composition of about 1500
commonly consumed foods in the
country

PhilFCT (The Philippine Food Composition

Tables)