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Food and Nutrition Research Institute (FNRI) Food Guide Pyramid

The document discusses several basic tools in nutrition including the Food Guide Pyramid, Nutritional Guidelines for Filipinos (NGF), Recommended Energy and Nutrient Intakes (RENI), Food Exchange Lists (FEL), and food/nutritional labeling requirements. The Food Guide Pyramid teaches principles of eating a variety of foods in moderation. The NGF contains dietary guidelines tailored for Filipinos. RENI establishes recommended intakes for nutrients. FEL allows foods to be exchanged in equivalent amounts. Food labeling informs consumers of a food's nutritional content.

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0% found this document useful (0 votes)
2K views28 pages

Food and Nutrition Research Institute (FNRI) Food Guide Pyramid

The document discusses several basic tools in nutrition including the Food Guide Pyramid, Nutritional Guidelines for Filipinos (NGF), Recommended Energy and Nutrient Intakes (RENI), Food Exchange Lists (FEL), and food/nutritional labeling requirements. The Food Guide Pyramid teaches principles of eating a variety of foods in moderation. The NGF contains dietary guidelines tailored for Filipinos. RENI establishes recommended intakes for nutrients. FEL allows foods to be exchanged in equivalent amounts. Food labeling informs consumers of a food's nutritional content.

Uploaded by

Wincy Salazar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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BASIC TOOLS IN

NUTRITION
 Food and Nutrition Research Institute (FNRI)
Food Guide Pyramid
The Food Guide Pyramid teaches the principle of eating a
variety of foods every day at the right amounts.
The guide teaches moderation in some while
emphasizing the importance of other foods.
The Food Guide Pyramid is but one of the many nutritional
and dietary tools and guidelines developed by the FNRI to help
the Filipino achieve good health and nutrition.
FOOD GUIDE PYRAMID
(USDA)UNITED STATES DEPT. OF AGRICULTURE
What Are the Categories of Food in the Food Guide Pyramid?
Six major food groups: fruits, vegetables, protein, dairy, grains and oils
1.) Fruits
The fruit group includes any whole fruit or 100 percent /general
recommendations range from 1.5 to 2 cups
2.) Vegetables
The vegetable group includes any whole vegetables or 100 percent
vegetable juice. Vegetables may be raw, cooked, fresh, canned, frozen
or dehydrated/ General vegetable recommendations range from 2 to 3
cups
3.) Protein
Meat, poultry, seafood, eggs, nuts, seeds, soy foods, beans, peas and
any items made from these foods belong to the protein group. The
USDA recommends choosing a variety of these foods -- and including
at least 8 ounces of seafood per week -- to meet your nutritional needs/
Recommended intake ranges from 5 to 6.5 ounces
4.) Dairy
All fluid milk and products made from milk, such as cheese, yogurt,
ice cream and pudding, belong to the dairy group. All adults should
consume 3 cups of low-fat or fat-free dairy products each day.
5.) Grains
Foods such as wheat, rice, oats, barley or cornmeal belong in the
grains food group. Foods in this group are further categorized into
whole grains and refined grains. Whole grains are those that
contain the entire grain kernel, and refined grains are those from
which the bran and germ portion of the grain has been removed
through milling. The ideal intake is 3 to 4 ounces per day.
6.) Oils
The oil group includes healthy fats and foods that are naturally high
in healthy oils, such as nuts, olives, avocados and some fish. / daily
oil allowance falls between 5 and 7 teaspoons
BASIC TOOLS IN NUTRITION

 10 NGF (Nutritional Guidelines for Filipinos)


-a set of dietary guidelines based on the eating pattern,
lifestyle, and health status of Filipinos. The NGF contains all the
nutrition messages to healthy living for all age groups from infants
to adults, pregnant and lactating women, and the elderly.
The 10 NGF:

1.) Eat a variety of foods everyday to get the nutrients needed by the body.
2.) Breastfeed infants exclusively from birth up to six months and then give appropriate
complementary foods while continuing breastfeeding for two years and beyond for
optimum growth and development.
3.) Eat more vegetables and fruits to get the essential vitamins, minerals, and fiber for
regulation of body processes.
4.) Consume fish, lean meat, poultry, egg, dried beans or nuts daily for growth and repair
of body tissues.
5.) Consume milk, milk products, and other calcium-rich food such as small fish and
shellfish, everyday for healthy bones and teeth.
6.) Consume safe foods and water to prevent diarrhea and other food-and water-borne
diseases.
7.) Use iodized salt to prevent Iodine Deficiency Disorders.
8.) Limit intake of salty, fried, fatty, and sugar-rich foods to prevent cardiovascular
diseases.
9.) Attain normal body weight through proper diet and moderate physical activity to
maintain good health and help prevent obesity.
10.) Be physically active, make healthy food choices, manage stress, avoid alcoholic
beverage, and do not smoke to help prevent lifestyle-related non-communicable disease.
BASIC TOOLS IN NUTRITION
RECOMMENDED ENERGY AND NUTRIENT INTAKES (RENI)

 recommended nutrient intakes (RNIs) for infants, from birth to <6 mo are
"adequate intakes" (AI) derived from the intakes of fully breastfed infants,
based on an average daily milk consumption of 750 mL for the first six months
multiplied by the nutrient concentration in breast milk

Desirable Contribution of Carbohydrates, Fats, & Protein


to Total Dietary Energy (TDE):

CHO 55- 70%

FATS & Fatty Acids 30-40% for Infants


20-30% for all others

CHON 10-15%
MINIMUM DAILY REQUIREMENTS FOR WATER

Population Group MDR

 Infants
Birth to <6 mos. 800 ml
6 to <12mos. 1000 ml
 Children (1-18 y.o.)

Wt. (kg)
10-20 1000 ml + 50 ml/ kg in excess of 10
>20 1500 ml + 20 ml/ kg in excess of 20
 Adults (>18 yrs.)
2500 ml
1500 ml
 Older persons (>65 y.o.)
Additional 300 ml
 Pregnant women
Additional 750-1000 ml
 Lactating women

(1st 6 mos.)
MINIMUM DAILY REQUIREMENTS FOR
ELECTROLYTES

Population Wt. (kg) Sodium (mg) Chloride (mg) Potassium


Group (mg)

Months
Birth – 5 4.5 120 180 500
6-11 8.9 200 300 700

Years
1 11.0 225 350 1000
2-5 16.0 300 500 1400
6-9 25.0 400 600 1600
10-18 50.0 500 750 2000
>18 70.0 500 750 2000
BASIC TOOL IN NUTRITION

 FEL (Food Exchange List)

-a classification or groupings of common foods in terms of


equivalent amounts of CHO, CHON, Fat & Calories

-the word exchange refers to the fact that each item on a


particular list in the portion listed may be interchanged with
any other food item on the same list. An exchange can be
explained as a substitution, choice, or serving (search for
FNRI, DOST for the samples of exchanges and USDA).
Flesh Food Exchange
70 Calories; Protein 10 gm  
Flesh Foods Household Measures Wt. (gm) Calories

Egg Hen 2 No.     100

Fish 1 piece 60 70

Liver, sheep   60 70

Mutton, muscle 3 piece 60 100

Pork 1 slice 60 70

Prawn 5-7 pieces 60 70

Chicken 1 breast 60 70

Crab 120 gm   70

Beef 1 slice 60 70
Vegetable Exchange
These vegetables may be used as desired. Carbohydrates
 
and calories are negligible
 
Leafy Vegetables Other Vegetables
Bitter gourd [Karela] Curry leaves Brinjal Onion stalks

Amaranth Fenugreek leaves Cauliflower Pumpkin

Brussels sprouts Mint Drumstic Tinda

Cabbage Spinach Frenchbeans Tomato, Green

Coriander leaves   Mango, green  


Fat Exchange
50 gm Calories; Fat 5.5 gm  
Fats Household Measures Wt.[gm]. Calories

 
Butter 1 1/2 teaspoon 7.5 50
Ghee 1 teaspoon 5.5 50
Hydrogenated fat 1 teaspoon 5.5 50

Oil [Coconut, Mustard 1 teaspoon 5.5 50


Sunflower, Corn, Groundnut,
Cotton seed, Til, Palm]

Cashewnuts   10 50
Groundnuts, roasted   10 50
Walnuts   7.5 50
Pistachio   7.5 50
Almonds   7.5 50
Milk & Milk Products
50 Calories; Protein 2.5 gm  
Milk & Milk Products Household Measures Wt./Vol. Calories

Curd 2/3 glass 105 gm 50


Butter Milk 3 glasses 375 ml 50
Cheese 1 ice cube 15 gm 50
Milk [Buffalo] 1/3 glass 45 ml 50
Milk [Cow] 2/3 glass 90 ml 50
Milk, Skimmed* 1 glass 130 ml 50
Milk, Skimmed, powder*   15 gm 50

Coffee Nescafe+75 ml milk     50

[without sugar]      
Tea + 75 ml milk     50
 
1 medium glass 150 ml      
*provides 5 gm protein  
DriNks
  Household Vol. Calories
Measures

Orange juice 1 big glass 200 ml. 30


 
Tomato juice 1 big glass 200 ml 30

Apple juice 1 big glass 200 ml 100

Grape juice 1 big glass 200 ml 80

Mango juice 1 big glass 200 ml 150


BASIC TOOL IN NUTRITION
FOOD LABELING / NUTRITIONAL
LABELING
Food and nutrition labeling requirements impact food formulation and marketing
of foods.  Food labels are designed to provide consumers with information to help
make informed food choices

General Requirements
There are five pieces of information that are required on all food labels with few
exceptions:
 a statement of identity
 a net weight or contents statement
 the Nutrition Facts panel
 an ingredients statement
 a statement that gives the name and place of business of the product’s
manufacturer, packer, or distributor.
FL is a primary means of
communication between
the manufacturer & the
consumer (search for ---
USDA Energy Food Values (kcal) for CHO, CHON, & Fats)

2 Components of FL:
1.) Nutrient Declaration
-a standardized state-
ment or listing of the
nutrient content of
food
2.) Nutrition Claim
-representation which
implies that a food has
has some nutritional
proponents

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