NUTRITION AND DIET THERAPY Basic functions of nutrition are to maintain life by

allowing an individual to grow and be in a state of

The study in nutrition is of prime importance optimal health.
throughout a person’s life. It is interrelated with
other basic needs: physical, physiological, Reasons why nutritional science applied allied
emotional, sociological and economic factors. The health course:
application of nutritional knowledge at any point
1. recognition of role of nutrition in preventing
between birth to death results in a state of
nutritional well-being, and is an outcome of diseases or illnesses.
effective nutrition education. 2. concern for adapting food patterns and
individual to their nutritional needs within the
framework of their cultural, economic, and
psychological situations and styles
3. awareness of the need in specified disease
states to modify nutritional factors for therapeutic
purpose
❑ NUTRIENTS
–chemical substances found in food. They
perform diverse roles in the body such as to
provide heat and energy, to build and repair body
❑ NUTRITION
tissues and to regulate body processes. Since
“Nutrition is the study of food in relation to health nutrients are found primarily in natural foods,
of an individual, community or society and the adequate intake of these is necessary to carry out
process through which the food is used to sustain physiological functions. (Caudal, M. (2019)
life and growth”
Nutrients are classified according to the
“Nutrition is the science of food, the nutrients and following:
other substance therein, their action, interaction,
1. Functions - those that form tissues in the body
and balance in relation to health and disease, and
are body-building nutrients, while those that
the processes by which an organism ingests,
furnish heat and energy are fats, carbohydrates,
digest, absorbs, transports, utilized and excretes
and protein.
food substances.”
2. Chemical properties - nutrients are either
“Nutrition is the combination of process by which i
organic or inorganic
a living organism receives and utilizes materials or
substances needed for the maintenance of its 3. Essentially - Nutrients are classified based on
functions and for growth and the renewal of its their significant contribution to body’s
components.” physiological functioning.
“Nutrition is the study of food and how the body 4. Concentration- nutrients are either in large
makes use of it. It deals not only with the quantity amounts or in little amounts
of food consumed but also with the process of
receiving and utilizing it for growth and renewal of CLASSIFICATION OF NUTRIENTS
the body and for the maintenance of the different ❑ Macro-nutrients
body functions” - Caudal (2019)
Nutrients needed in large amount of the body. (fat,
carbohydrates, proteins, and water.)
Aside from water, every macro-nutrient
Functions of Nutrition provides energy that helps the body to:
✔ Grow new cells and tissues.
✔ Conduct nerve impulses that allow us to sense consistency, management program or a
and interact with our environment. combination of such changes.
✔ Develop and repair new tissues. ❑ DIET THERAPY

✔ Regulate vital bodily processes, like fueling - Branch of science of dietetics specializing on the
muscles, regulating the central nervous system, use of food for the treatment of a disorder or
creating enzymes, eliminating waste, and much disease. To be effective, the planned diet must be
more. eaten. To achieve this, one has to apply
knowledge in biological science such as anatomy,
❑ Micro-nutrients physiology, nutrition, behavioral science like
-Nutrients needed in small amount of the body. sociology, psychology and education; artistic
(vitamins and minerals) principles of food preparation.

- Vitamins are vital for healthy growth, ❑ NUTRITIONAL STATUS

metabolism, and development. They also regulate Nutritional status or nutriture is the condition of the
cell function. Fat-soluble vitamins (Vitamin K, E, body resulting from the utilization of essential
D, and A); water-soluble vitamins (Vitamin C nutrients.
and B vitamins).
❑ OPTIMUM OR GOOD NUTRITION
✔ Minerals are also classified as micro-minerals
and macro-minerals. Some of the primary macro- Means that the body has adequate supply of
minerals include magnesium, sodium, iron, essential nutrients that are efficiently utilized such
potassium, and calcium. that growth and good health are maintained at the
highest possible level.
✔ Macro-minerals are needed in greater
quantities compared to micro-minerals. Micro- ❑ MALNUTRITION
minerals include zinc, copper, chromium, cobalt,
The opposite of good nutrition (mal-meaning
and fluoride. While they are needed for proper
“bad”). It is a condition of the body resulting from a
growth, development, and function, minerals only
lack of one or more essential nutrients (nutritional
make up about 4% of your body’s mass
deficiency) or it may due to excessive nutrient
❑ FOOD supply to the point of creating toxic or harmful
effects (ex. over-nutrition and hypervitaminosis)
- When taken and digested nourished the body. It
is a vital need without which a person cannot live. Imbalance Nutrition - another term used for
It is likewise culturally acceptable as it supple heat malnutrition
and energy, build and repairs body tissues and
Basic Concepts in Nutrition
regulates body processes. - Caudal (2019)
1. Adequate nutrition is essential to good health
According to the U.S FDA “Food includes articles
used as drink or food and the articles used for the 2. The nutrients in our body are in dynamic
component of such” (food groups) equilibrium.
First Definition pertains to biological role of God 3. Dietary intake and nutrients needs should be
and its three general functions which are due to individualized.
nutrients.
4. Human requirements for nutrients are known
Second definition denotes that food is simple of for some and have to be determined as yet for
complex in its chemistry and contains nutritional others.
and/or non-nutritional components (spices, food
coloring, preservatives) 5. An adequate diet is the foundation of good
nutrition and it should consist of a wide variety of
❑ DIET NOMENCLATURE foods. Basic Concepts in Nutrition
- The acceptable way of naming diets to use in 6. The physiological functions of food are
terms of denoting changes, in nutritional level, attributed to the roles of the nutrients.
7. Malnutrition is brought about by a faulty diet ● Eukaryotic cells- complex, large
and/or by conditioning factors like heredity, structured and are present in
infection, ingestion of certain drugs and trillions which can be single-celled
parasitism. multicellular.
8. Nutrition education, abundant food supply and Digestive System
use of various resources are needed to improve
nutritional status of a population. ✔ Digestion is defined as the process of breaking
down into substances like carbohydrates,
9. The study of nutrition is integral with allied arts proteins, fats and vitamins that aid the body in its
and sciences. different functions.
10. Nutrition education is multi-disciplinary ✔ The Digestive system is made up of the
process and forms a bridge between the educator Gastrointestinal (GI) tract or digestive tract the
and consumer in the transport of nutritional liver, pancreas and the gallbladder
principles and application
✔ The GI tract is a chain of hollow organs that
CELL make-up the GI tract are the mouth, esophagus,
stomach, small intestines, large intestines and
❑ The human body is composed of billions of
anus.
cells that should be adequately nourished in order
to grow, multiply and perform activities essential ✔ The liver and gallbladder are the solid organs of
to life. the digestive system.
❑ The cell is the basic living unit of all organisms. PARTS OF HUMAN DIGESTIVE SYSTEM
❑ The simplest organisms consist of single cells, ❑ MOUTH
whereas humans are composed of multiple cells.
- Digestion begins in the mouth where food is
❑ An average-sized cell is one-fifth the size of the broken down to pieces by chewing. Food then
smallest dot you can make on a sheet of paper mixes with saliva and broken down into a form
with a sharp pencil! But despite their extremely that body can absorb and use.
small size, cells are complex living structures.
❑ THROAT
❑ Cells have many characteristics in common;
however, most cells are also specialized to - The throat is also known as pharynx, transfers
perform specific functions. food from the mouth to the esophagus and
warms, moistens and filters air before food is
❑ The human body is made up of many moved into the trachea.
populations of specialized cells.
❑ ESOPHAGUS
❑ The coordinated functions of these populations
are critical to the survival of humans and all other - The esophagus is a muscular tube extending
complex organisms from the pharynx to the stomach. Through a
series of contractions known as peristalsis, food
PROKARYOTIC AND EUKARYOTIC CELLS goes to stomach. A “zone of high pressure’ known
as the lower esophageal sphincter, prevents food
Depending on the internal structure of the cell,
from passing backwards in the esophagus.
organisms are divided into two types.
❑ STOMACH
1. Prokaryotic organisms- are those do not
have nucleus and membrane-bound cell - The stomach is a sac -like organ with tough
organelles. muscular walls. It holds, mixes, grinds food. The
● Prokaryotic cells are simple, small stomach secretes acid and powerful enzymes that
cells carry on the process of breaking down food. Food
2. Eukaryotic organism - have true nucleus leaves the stomach in liquid or paste consistency
and nucleolus and also contain all and moves to the small intestines.
membrane bound cell organelles.
PARTS OF HUMAN DIGESTIVE SYSTEM
❑ SMALL INTESTINE becomes full of stool, or feces and begin the
process of elimination
- the small intestine is a long loosely coiled tube in
the abdomen, which when spread out, would be ❑ RECTUM
more than 20 ft long. It is made up of three parts.
- The rectum is an 8-inch chamber that connects
(1) Duodenum continues the process of breaking
the colon to the anus. It receives stool fro the
down food,, while the (2) jejunum and (3) ileum
colon and holds the stool until defecation. When
are responsible for the absorption of nutrients into
gas or stool comes into the rectum, sensors send
the blood stream.
a message to the brain which decides if the rectal
The stomach and the small intestine are contents can be released or not. Then the
supported by three organs in digesting food: sphincters (muscles) relax the rectum contracts,
expelling the contents.
❑ PANCREAS
❑ ANUS
- Secretes enzymes, into the SI, which break
down protein, fat, and carbohydrates from food. - The digestive tract end in the anus which consist
of the pelvis floors muscles and the two
❑ LIVER
sphincters. The lining of the upper anus is
- produces ad secretes bile, which helps in specialized to detect rectal contents. The pelvic
digestion and the absorption of fats and fat- floor muscles create an angle between the rectum
soluble vitamins. The liver also cleanses and and the anus that stops stool from coming out
purifies bloods that comes from the SI which when it is not supposed to. The anal sphincter
contains the nutrients absorbs from food provide control in the elimination of stool.

❑ GALLBLADDER –
Pear-shaped reservoir located just under the
liver. Bile made in the liver travels to the
gallbladder through a cystic duct for storage.
During meals the gallbladder contracts and send
bile to the SI. After the nutrients have been
absorbed and the leftover liquid has passed
through the SI, wastes are passed to the large
Intestine
❑ LARGE INTESTINE
- The colon is along muscular tube approximately
5 to 6 foot that connects the caecum (1st part of
LI) to the rectum (last part of LI). It has 5 parts: 1)
caecum- 2) ascending (right) colon. 3) Transverse
(across) colon, 4) descending (left) colon 5)
sigmoid colon, which connects to the rectum.
-Stool from the digestive process passes through
the colon by means of contractions of peristaltic
movements, first in the liquid state then finally in
solid form as water is removed from the stool. The
stool is kept in the sigmoid colon until a “mass
movement” empties it into the rectum once or
twice a day. It normally takes about 36 hours for
the stool to get through the colon. The stool is
made up of mostly food debris and bacteria.
These bacteria synthesize various vits and
processes waste products into the rectum when it
 ▪ The assessment of the nutritional status of a
community or population is the appraisal of the
magnitude and geographical distribution pf its
nutrition problems, as affected directly or indirectly
by available information on determinant ecological
factors.
▪ Nutrition surveys are conducted for a specific
population or a group of community using a serial
or longitudinal studies ad by cross sectional or
periodic prevalence studies. Basic concept and
definition
▪ Nutrition Surveillance is carries out by a
regular or period evaluation that can be used to
indicate present as well as future changes in
nutritional status. It involves monitoring activities
and events that are expected to have a direct or
indirect on nutritional status.
▪ Medical Nutrition Therapy (MNT) is a specific
nutrition service and procedure used to treat
illness, injury or condition. It involves an in-depth
nutrition assessment of the patient: nutrition
diagnosis, nutrition intervention, which includes
diet therapy, counselling or use of specialized
nutrition supplements and nutrition monitoring and
evaluation.
Objectives of Nutritional Assessment
NUTRITIONAL ASSESSMENT (NUTRITION The main objective is to collect data on nutritional
AND DIET THERAPY status of the population to be used as guide in
BASIC CONCEPT AND DEFINITION planning. formalization and modifications of action
programs intended to improve the nutritional and
▪ NUTRITION SCREENING health of the community/population.
Defined as the process of identifying Specific objectives:
characteristics known to be associated with
nutritional problems. It may consist of a 1. Identify specific nutrition problems
questionnaire, or interview, which identifies eating 2. determine the extent and geographic
habits, food allergies and intolerance, dietary distribution of malnutrition problems
restrictions, special diets, recent weight loss,
history of illness and hospitalization. 3. determine the ecological factors that directly
and indirectly affect malnutrition and
Basic concept and definition
4. make local government, civic organizations and
▪ A person’s Nutriture (nutrition Status) is the other fund-controlling administrators to realize the
condition of body that results from the utilization of extent of the problems.
essential nutrients made available from his/her
daily diet. It depends on the relative nutrient Methods of Nutritional Assessment ABCD
needs of the body and the ability to digest and Method
utilize them.
1. Anthropometric Assessments
▪ It is measured by anthropometric, biochemical,
2. Biochemical Assessments
clinical and dietary methods, (sometimes called
the ABC ‘s of nutritional assessment) 3. Clinical Assessments
4. Dietary Assessment
Anthropometric Assessments FOOD EXCHANGE LIST (FEL)
• Height a tool used for a quick estimation of carbo, protein
and fat values, not only for diabetic but for normal
• Weight
and other therapeutic diet as well.
• Mid-upper arm circumference
PDRI (Philippine dietary reference intake) - is
• Waist-hip ratio, Waist-hip-circumference the collective term comprising reference value for
energy and nutrient levels of intakes. The
• Head circumference (new born) components of PDRI are:
• Chest circumference (new born) ▪ Estimated Average Requirement (EAR)
Anthropometric Assessments ▪ Recommended Energy/Nutrient Intake (REI/RNI)
Hamwi Method, a short cut to determine ideal ▪ Adequate Intake (AI)
body weight for adult:
Biochemical Assessment
IBW for males = 106 pounds for 5 feet plus and 6
pounds per inch over 5 feet. Many of the routine blood and urine laboratory
test found in patient’s chart are useful in providing
IBW for females=100 pounds for 5 feet plus and an objective assessment of nutritional status. Care
5 pounds per inch over 5 feet add 10% for large should be taken interpreting test results for a
frame. number of reasons:
Subtract 10% for small frame. ▪ There is no single available yest for evaluation
% of IBW = current weight/ ideal weight x 100 short-term response for medical nutrition therapy.
Laboratory test should be used as a conjunction
Desirable Body Weight with anthropometric data, clinical data and dietary
intake assessment.
Using NDAP formula which gives closest
approximation of desirable BMI as well as the ▪ Some tests are not applicable to person e.g
midpoint of FNRI range of reference weight. serum albumin cannot be used to evaluate protein
status in patients with liver failure, because this
- DBW for men 5 feet tall is 112 lbs.
test assumes normal liver function.
add(subtract) 4 lbs for every above (below)
5 feet ▪ Lab tests are to be conducted several times over
- DBW for women 5 feet tall is 106 lbs. add a certain period to given more accurate
(subtract) 4 lbs for every inch above or information compared to a single test
(below) 5 feet
Advantage
Desirable Body Weight (DBW)
□ They can detect early sub-clinical status of
Getting your desirable body weight: nutrient deficiency

ex. height -5’1 female □ They identify specific nutrient deficiency

Ht = 5 ft 1 in = 61.0 inches □ They are objective results, independent of the

emotional and subjective factors that they usually
= 61.0 inches x 2.54 affect the investigator or reliability of the patient’s
=154.94 cm recollection

DBW= 154.90-100 = 54.94 kg Disadvantage

= 54.94-5.49(10% 0f 54.94) □ They are expensive and time consuming

DBW= 49.95 kg 50 kg □ Standard could vary with wide range

Range: 50+/- 10% (44.51-54.49kg)

□ They may be problems in interpreting results. ✔ adjust intake distribution for within individual
The significance and accuracy of results of variation
biochemical tests are related to standards of
collection, method of transport/storage, and the ✔ use EAR to estimate the prevalence of
actual technique used. inadequate intakes.

Clinical Assessment ✔ for nutrients with an AI, mean intakes at or

above this level implies low prevalence of
✔ Clinical Assessment is the Physical inadequate intakes. Mean intakes below the AI
examination (P.E) of an individual for signs and cannot be assessed.
symptoms suggestive of nutritional health and/or
clinical pathology. Signs usually come late in the ✔ for nutrients with UL, use UL as a cut-off point
pathogenesis of a disease, unlike biochemical test to estimate the percentage of the group at risk of
that can detect early malnutrition state. adverse effect

✔ also includes medical history of the patient, like

past surgeries and previous diagnosis by other
physicians, number of child births (for adult
mother), and disorder of of the family members
(parents,siblings, e.g history of hypertension,
cardiovascular disease and diabetes mellitus
Dietary Assessment
✔ There are several methods for collecting
information regarding actual and habitual dietary
intake.
Dietary Guidelines and Food Guides
✔ Mostly commonly used data collected are food
Food guides
recalls and food frequency questionnaire
(retrospective) and food records (prospective). Graphic representations of all or some of the
messages of the dietary guidelines.
✔ Each method has its pros and con, thus it is
important to choose method best suited ti the type Typically represent the recommended food
of information needed. groups in the suggested proportions for a good
diet.
□ 25 hours food recall; Food frequency
questionnaire and Food records OThe most common example of food guides are
in the shape of a food pyramid and food plate.
For Dietary Assessment of Individual
(Pinggang Pinoy)
✔ for nutrients with recommended dietary
A BRIEF HISTORY OF USDA FOOD GUIDES
allowances compare results from food records
with the appropriate life stage and gender group 1916 to 1930s: "Food for Young Children" and
to assess the likelihood of dietary inadequacy for "How to Select Food"
the individual.
•Established guidance based on food groups and
✔ for nutrients with adequate (AI) usual intake household measures •Focus was on "protective
determined to be at or above the AI can be foods"
assessed as adequate. Intakes below the AI
cannot be assessed. 1940s: A Guide to Good Eating (Basic Seven)

✔ for nutrients with tolerable upper intake level •Foundation diet for nutrient adequacy
(UL, usual intake above this level places an Included daily number of servings needed from
individual at risk of adverse effect. each of seven food groups
Dietary Assessment •Lacked specific serving sizes • Considered
For Dietary Assessment of Population Groups complex
1956 to 1970s: Food for Fitness, A Daily Food Detailed information provided on website
Guide (Basic Four) "MyPyramid gov
•Foundation diet approach-goals for nutrient • Added a band for oils and the concept of
adequacy • Specified amounts from four food physical activity
groups
• llustration could be used to describe concepts of
•Did not include guidance on appropriate fats, variety, moderation, and proportion
sugars, and calorie intake
1979: Hassle-Free Daily Food Guide
In 2005 the U.S Department of Agriculture (USDA)
•Developed after the 1977 Dietary Goals for the released a food pyramid called MyPyramid, which
United States were released was designed to educate people about the 2005
Dietary Guidelines for Americans. It replaced the
•Based on the Basic Four, but also included a
previous food guide pyramid that was introduced
fifth group to highlight the need to moderate intake
in 1992.
of fats, sweets, and alcohol
These guidelines were developed jointly by the
Dgtoo
USDA and the Department of Health and Human
1984: Food Wheel: A Pattern for Daily Food services (HHS). The dietary guidelines are revised
Choices every five years by both departments. (Currently,
there are new guidelines in place, and the
FOOD WHEEL government have decided to drop the pyramid
•Total diet approach-Included goals for both shaped illustration to replace it with a plate model
nutrient adequacy and moderation called MyPlate.)

• Five food groups and amounts formed the basis The design of MyPyramid consists of vertical
for the Food Guide Pyramid colored stripes. Each color has a diferent size,
suggesting the amount of food that you should
• Daily amounts of food provided at three calorie choose from each group. The figure on the stairs
levels •First illustrated for a Red Cross nutrition is there to remind you of the importance of
course as a food wheel physical activity.
1992: Food Guide Pyramid Be Phyšicaly Active Every Day The person
clmbing the stairs reminds you to do something
•Total diet aproach-goals for both nutrient
active every day, like running. walking the dog,
adequacy and moderation •Developed using
playing, swimming, biking or dimbing lots of stairs
consumer research, to bring awareness to the
new food patterns Eat Mere From Some/ Food Groups Than
Others
• llustration focused on concepts of variety,
moderation, and proportion • Included Did you notice that some of the color stripes are
visualization of added fats and sugars throughout wider than others? The different sizes remind you
five food groups and in the tip to choose more foods from the food groups with
the widest stripes.
• Included range for daily amounts of food across
three calorie levels Choose Healthier Foods From Each Group
Why are the colored stripes wider at the bottom of
2005: MyPyramid Food Guidance System
the pyramid? Every food group has foods that you
• Introduced along with updating of Food Guide should eat more often than others: these foods
Pyramid food patterns for the 2005 Dietory are at the bottom of the pyramid.
Guidelines for Americans, including daly amounts
Every Color Every Day The colors orange.
of food at 12 calorie levels
green, red, yellow, blue, and purple represent the
• Continued "pyramid" concept, based on five different food groups plus oik Remember to
consumer research, but simplified illustration. eat foods from all food groups every day.
Daily Nutritional Guide Pyramid energy and macronutrents for use in planning
meals of individual dients.
Nutritional Guide Pyramid by the Food and
Nutrition Research Institute (FNRI) of Department Cost: P400.00
of Science and Technology (DOST) to guide on
Food Labels
how much 1) fats and oils, 2) sugar, 3) meat and
poultry, 4) milk and milk products, 5) vegetables, Understanding the Nutrition Facts label on food
6) fruits, 7) rice and rice products and 8) water or items can help you make healthier choices. The
beverages should a Filipino eat in one day. Aside label breaks down the amount of calories, carbs,
from that, this guide encourages Filipinos to fat, fiber, protein, and vitamins per serving of the
exercise and practice personal and environmental food, making it easier to compare the nutrition of
hygiene for a healthy living. Note that pyramids similar products. Be sure to look at different
differ in seven population groups- toddlers, kids, brands of the same foods-nutrition information can
teens, adults, elderly, pregnant women and differ a lot.
lactating women.
In general, eat more foods that are higher in
vitamins, minerals (such as calcium and iron), and
fiber. Eat fewer foods that are higher in added
1: MyPlate
sugars, saturated fat, and sodium (salt), and avoid
Introduced along with updating of USDA food trans fat. Keep in mind that the % Daily Value of
patterns for the 2010 Dietary Guidelines for each nutrient, such as total fat of 10%, is based
Americans on eating 2,000 calories a day. You may eat fewer
or more calories a day depending on your age,
Different shape to help grab consumers' attention
gender, activity level, current weight, and whether
with a new visual cue lcon that serves as a
you're trying to lose or maintain your weight.
reminder for healthy eating, not intended to
provide specific messages 1. Serving Intormation
Visual is linked to food and is a familiar mealtime (#1 on sample label)
symbol in consumers' minds, as identified through
4 servings per container Serving size 1 cup
testing
(2279)
"My' continues the personalization approach from
When looking at the Nutrition Facts label, first
MyPyramid
take a look at the number of servings in the
Pinggang Pinoy package (servings per container) and the serving
size. Serving sizes are standardized to make it
Pinggang Pinoy developed by the Food and
easier to compare similar foods; they are provided
Nutrition Research Institute (FNRI) of Department
in familiar units, such as cups or pieces, followed
of Science and Technology (DOST) is a new,
by the metric amount, e.g., the number of grams
easy to understand food guide that uses a familiar
(g). The serving size reflects the amount that
food plate model to convey the right food group
people typically eat or drink. It is not a
proportions on a per meal basis to meet the
recommendation of how much you should eat or
body's energy and nutrient needs of an adult. This
drink.
is a visual tool to guide Filipinos in consuming the
right amount of food in every meal. Also, It's important to realize that all the nutrient
Pinggang Pinoy of five population groups namely, amounts shown on the label, including the number
kids, teens, adults, elderly, pregnant and lactating of calories, refer to the size of the serving. Pay
women vary from each other. attention to the serving size, especially how many
servings there are in the food package. For
Food Exchange Lists for Meal Planning (4th
example, you might ask yourself if you are
Edition)
consuming 2 serving, 1 serving, or more. In the
The Food Exchange Lists (FEL) for Meal sample label, one serving of lasagna equals 1
Planning is one of the basic tools in nutriton and cup. If you ate two cups, you would be consuming
dietetics. Itisa tool for quick estimation of the two servings. That is two times the calories and
nutrients shown in the sample label, so you would
need to double the nutrient and calorie amounts, are included in the number of grams of Total
as well as the %DVs, to see what you are getting Sugars in the product.
in two servings.
For example, a container of yogurt with added
2. Calories sweeteners, might list:
(#2 on sample label) Total Sugars 15g
Amount por sorving Includes 7g Added Sugars 14%
Calories 280 This means that the product has 7 grams of
Added Sugars and 8 grams of naturally occurring
Calories provide a measure of how much energy
sugars - for a total of 15 grams of sugar.
you get from a serving of this food. In the
example, there are 280 calories in one serving of •Nutrients to get more of: Dietary Fiber, Vitamin
lasagna. What if you ate the entire package? D, Caleium, Iron, and Potassium.
Then, you would consume 4 servings, or 1,120
Dietary fiber, vitamin D, calcium, iron ad
calories.
potassium are nutrents on the label that
To achieve or maintain a healthy body weight, Americans generally do not get the recommended
balance the number of calories you eat and drink amount of They are identified as nutrients to get
with the number of calories your body uses. 2,000 more of. Eating a diet high in dietary iber can
calories a day is used as a general guide for increase the frequency of bowel
nutrition advice. Your calorie needs may be higher movements,Jower blod ghucose and cholesterol
or lower and vary depending on your age, sex, levels, and reduce calorie intake. Diets higher in
height, weight, and physical activity level. Learn vitamin D, calcium, ion, and polassium can redue
your estimated calorie needs at . the risk of dereloping osteoporosi,anemia, and
high blod pressure.
Remember: The number of servings you
consume determines the number of calories you Remember: You can use the label to support
actually eat. Eating too many calories per day is your personal dietary neds-chose fods that
linked to overweight and obesity. contain more of the nutrents you want to get more
of and ess of the nutrients you may want to limit.
What are Added Sugars and How are they
Different from Total Sugars? 3. NUTRIENTS
Total Sugars on the Nutrition Facts label includes Nutrients to get less of: Saturated Fat, Sodium,
sugars naturally present in many nutritious foods and Added Sugars.
and beverages, such as sugar in milk and fruit as
Saturated fat, sodium, and added sugars are
well as any added sugars that may be present in
nutrents listed on the label that may be associated
the product. No Daily Reference Value has been
with adverse heath efiects - and Americans
established for total sugars because no
generaly consume too much of them, acording to
recommendation has been made for the total
the recommended imits for these nutrients. They
amount to eat in a day.
are identified as nutrients to get less of. Eating too
Added Sugars on the Nutrition Facts label include much saturated fat and sodium, for example, is
sugars that are added during the processing of associated with an increased risk of developing
foods (such as sucrose or dextrose), foods some health conditions, like cardiovasecular
packaged as sweeteners (such as table sugar), disease and high blod pressure. Consuming to
sugars from syrups and honey, and sugars from much added sugars can makeit hard to meet
concentrated fruit or vegetable juices. Diets high important nutrient needs while staying within
in calories from added sugars can make it difficult calorie limits.
to meet daily recommended levels of important
4. THE PERCENT DAILY VALUE
nutrients while staying within calorie limits.
The % Daily Value (96DV) is the percentage of
Note: Having the word "includes" before Added
the Daily Value for each nutrient in a serving of
Sugars on the label indicates that Added Sugars
the food. The Daily Values are reference amounts
(expressed in grams, milligrams, or mierograms) 1 variety of foods the nutrients needed by the
of nutrients to consume or not to exceed each body.
day.
2. Breastfeed infants evcluci f eom hirth up to siy
The %DV shows how much a nutrient in a six months and then give appropriate
serving of a food contributes to a total daily diet. complementary foods while continuing
breastfeeding for two years and beyond for
The %DV helps you determine if a serving of food
optimum growth and development.
is high or low in a nutrient.
3. Eat more vegetabtes and fruits to get the
Do you need to know how to caleulate
essentiat vitamins, minerats, and fiber for
percentages to use the %DV? No, because the
label (the %DV) does the math for you! It helps 4. Consume fich regulation of body processes.
you interpret the nutrient numbers (grams, lean meat, poultry, egg, dried beans or nuts daily
milligrams, or mierograms) by puting them all on for growth and repair of body tissues.
the same scale for the day (o-1o0%DV). The
5. Consume milk, milk products, and other
%DV column doesnt add up vertically to 100%.
calcium-rich food such as small fish and shellfish,
Instead, the %DV is the percentage of the Daily
everyday for healthy bones and teeth.
Value for each nutrient in a serving of the food. It
can tell you if a serving of food is high or low in a 6. Consume safe foods and water to prevent
nutrient and whether a serving of the food diarrhea and other food-and water-borne
contributes a lot, or a litle, to your daily diet for diseases.
each nutrient.
7. Use iodized salt to prevent lodine Deficiency
Note some nutrients on the Nutrition Facts label, Disorders.
like total Sugars and trans fat, da not have a %DV
8. Limit intake of salty, fried, fatty, and sugar-rich
The Nutritional Guidelines for Filipinos (NGF) foods to prevent cardiovascular diseases.
is a set of dietary guidelines based on the eating
pattern, lifestyle, and health status of Filipinos. 9. Attain normal body weight through proper diet
and moderate physical activity to good health and
The NGF contains all the nutrition messages to help prevent obesity maintain go
healthy living for all age groups from infants to
adults, pregnant and lactating women, and the 10. Be physically active, make healthy food
elderly. choices, manage stress, avoid alcoholic beverage,
and do not smoke to help prevent lifestyle-related
The first NGF released in 1990 was composed of non-communicable disease.
five messages called "Dietary Guidelines for
Filipinos." The revisions were made based on the results of
the 2008 National Nutrition Survey NNS)
In 2000, a revised nutritional guidelines Conducted by FNRL-DoST.
composed of ten messages was released and it
was called the Nutritional Guidelines for Filipinos. Based on the said survey, the Filipino household
diet fell below the recommended levels except for
In 2012, the Technical Working Group (TWG) for niacin, which is above the recommended.
the revision of the NGF, led by the Food and
Nutrition Research Institute of the Department of Furthermore, all nutrients and energy were below
Science and Technology (FNRI-DoST) developed the 100 percent adequacy levels. This was the
a new set of the NGE, based on the 2000 edition. basis of NGF messages no. 1,3, and 4.

The 2012 NGF now includes the basis and There is no single food that contains all the
justification for each of the ten nutritional and nutrients that our body needs so eating a variety
health message. of food ensures that daily nutritional needs are
met.
Below are the new messages of the 2012
NGF: There was also a decrease in consumption of
fruits from 77 grams in 2005 to 54 grams in 2008
and also a decrease in milk consumption from 44
grams to 42 grams. These results were the basis launched by the NNC at the "3rd National
of message no. 3 and 5, respectively. Vegetables Conference of Nutrition Action Officers" held at
and fruits are the main sources of vitamins, the SMX Convention Center in Pasay City on
minerals, and fiber, while milk is a good source of October 23, 2014.
calcium.
The 10 Kumainments are the popularized
Low urinary iodine excretion is still a prevalent versions of the Nutritional Guidelines for Filipinos
problem among pregnant and lactating mothers, (NGF) approved by the NNC Governing Board to
indicating to low iodine intake. lodine is important promote a healthy lifestyle among Pinoys.
during pregnancy because it is needed for the
The Kumainments are simple and easy to
brain development of the infant while lactating
remember guidelines that can be easily followed
mothers must hạve adequate supply of iodine in
by ordinary citizens to improve their nutritional
their breastmilk. This is the message of NGF no.
status.
7.
The total cholesterol level among Filipino adults
increased from 8.5 (mg/dL) in 2003 to 10.2 10 KUMAINMENTS Sigla at lakas ng buhay
(mg/dL) in 2008.
I. Kumain ng iba't-ibang pagkain.
High cholesterol level may be attributed to the II. Sa unang 6 months ni baby, breastfeeding
high consumption of sodium rich foods by lamang: mula 6 months, bigyan din siya ng
Filipinos. ibang angkop na pagkain.
III. Kumain ng gulay at prutas araw-araw.
Salt and soy sauce were among the top 10 widely
IV. Kumain ng isda, karne, at ibang pagkaing
used miscellaneous food items used by Filipinos.
may protina.
In addition, heart diseases ranked first among the V. Uminom ng gatas; kumain ng pagkaing
causes of death based on the 2005 Department of mayaman sa calcium.
Health survey. This is the reason behind no. 8 of VI. Tiyaking malinis at ligtas ang ating pagkain
NGF. at tubig.
VII. Gumamit ng iodized salt.
Excessive intake of salt and soy sauce can result
VIII. Hinay-hinay sa maaalat, mamantika ot
to high blood pressure especially to salt-sensitive
matatamis.
individuals. Persistent high blood pressure can
IX. Panatilihin ang tamang timbang.
result to cardiovascular diseases.
X. Maging aktibo. lwasan n ang alak; huwag
There is also a decreasing trend of physical manigarilyo.
inactivity among Filipinos and also a large
percentage of Filipino smokers at 31.0% and
drinkers at 26.9%. These situations were the
basis of messages no. 9 and 10 of the NGF.
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.
10 KUMAINMENTS
The "10 Kumainments" a campaign to promote
the Nutritionat Guidelines for Filipinos was