DIETARY TOOLS

Part 1

Based on the works of CTBayaga, RMTMagbuhat and LWTengco

 Dietary tools/guides
— Tools devised to aid in planning,
procuring, preparing, serving and
consuming meals for both normal and
therapeutic diets of individuals or
groups

(Bayaga & Panlasigui, 2007)

Food Guides
— Qualitative and quantitative translations
of the recommended allowances for
specific nutrients
—  select right food
—  suggests amounts
—  gives tips on how to plan, select and
prepare adequate meals for the family
Classification of Dietary Tools

Qualitative Tools
Dietary
Tools
Quantitative Tools
 Qualitative Tools
— Translate quantitative nutritional
requirements into simple, practical and
non-technical language
Quantitative Tools
— Includes dietary reference intakes,
tables containing the chemical
composition of food, and similar
materials or tools
 Outline
Dietary Tools Part 1
-  Your Guide to Good Nutrition
-  Plate Method
-  The Food Pyramid
-  Nutritional Guidelines for
Filipinos
Dietary concepts illustrated by the
Qualitative Guides

1.  Variety
2.  Balance
3.  Moderation
Cataldo, 1998
Principles in developing tools:
1.  Balance
—  Providing foods of a number of
types in proportion to each other,
such that foods rich in some
nutrients do not crowd out the
foods that are rich in other
nutrients
Cataldo, 1998
Principles in developing tools:
2.  Moderation
—  In relation to dietary intake,
providing enough but not too much
of a substance
4.  Variety
—  Eating a wide selection of foods
within and among the major food
groups
Cataldo, 1998
YGGN
— Your Guide to Good Nutrition or The Three
Food Groups
— Foods are grouped based on
physiological functions which are
energy giving, body building and body
process regulating together with
recommended amounts
— practical translation of the RENI
 YGGN/The Three Food Groups
1)  Energy Giving Foods
—  Rice & other cereals, starches, sugars
and fat
2)  Body Building Foods
—  Foods which supply good protein,
some vitamins and minerals
3)  Regulating Foods
—  Fruits and vegetables which provide
vitamins and minerals
  

Recommended  Intakes  
ENERGY FOODS
Rice, cooked . . . . . . . . . . . . 5-7 cups
Or corn, cooked . . . . . . . . 5 1/3 to 8 3/4 cups
Or rice-corn mix,
Cooked . . . . . . . . . . . .4-1/3 to 7-1/8 cups
One cup cooked rice (160 grams) may be exchanged with:
= 5 pieces pan de sal, about 15 grams each
= 4 slices loaf bread, about 17 grams each
= 2 cups noodles, about 200 grams

Rootcrops. . . . . . . . . . . . . . .1 small piece

Sugar . . . . . . . . . . . . . . . . . .5-9 level teaspoons
Fat-Rich Foods . . . . . . . . . . 6-7 level teaspoons
  

Recommended  Intakes  
BODY-BUILDING FOODS
Fish/Meat/Poultry . . . . . . . . 1-3/4 to 2 servings Egg is not
One serving of fish/meat/poultry: included
= raw lean meat: 4 cm3 or 60 gm in the list.
= cooked lean meat: 3 cm3 or 30 gm
= medium-sized fish: 2 pcs, 16 cm long or
55-60 gm each as purchased

Dried Beans/Nuts, cooked. . 1/2 cup

Milk ……………………. 1 serving

One serving of milk

evaporated 1/2 cup
whole 1 cup
powdered 4 tablespoons
skimmed 4 tablespoons
  

Recommended  Intakes  
REGULATING FOODS
Green leafy and yellow vegetables,
cooked . . . . . . . . . . . . . .3/4 cup
Any of the following: malunggay leaves, sayote tops, carrot,
gabi leaves, sili leaves, saluyot, upo tops, spinach,
ampalaya leaves, kamote tops, alugbati, kangkong,
mustasa, petsay, squash leaves and fruits, other leafy
greens
Vitamin C-rich Foods. . . . . 1 serving
1 serving = one medium-sized fruit
= one slice of a big fruit
= 6 medium-sized raw tomatoes ~36 g each
Vit. C-rich foods : anonas, atis, cashew fruit, dalanghita,
guava, guwayabano, kamachile, green mango, ripe
mango, ripe papaya, strawberry, suha, tiesa
Other fruits and vegetables
Fruits. . . . . . . . . . . . . . . . 1 serving
Vegetables, cooked. . . . . 1/2 cup
Other fruits: mabolo, pineapple, chico, jackfruit, santol,
kaimito, granada, duhat, watermelon, avocado, banana,
makopa
Other vegetables: abitsuwelas, ampalaya, banana bud,
bataw, kadyos, malunggay fruit, okra, paayap,
sigarilyas, sitaw, eggplant
What are the advantages and
disadvantages of the YGGN?
THE PLATE MODEL
— Promoted in 1987 by the Swedish Diabetic
Association and the Community Nutrition
Group of the British Dietetic Association

— Simple qualitative visual model of

promoting healthful eating

— Uses a dinner plate as a graphical

representation of a pie chart
 THE PLATE MODEL
Starchy foods
Cereals, roots and tubers
Vegetables: ½ plate and products: ¼ plate

Meat and alternatives

lean meat, fish, poultry,
cheese, or legume:
On the side: ¼ plate
Fruit
Milk or Yogurt
(Bread) Adopted from The Plate Model developed by the
Swedish and British Dietetic Associations
Modified plate model
In what situations will the plate
model be useful?

What are the limitations of the

plate model?
THE FOOD PYRAMID
— A simple and easy to follow daily eating
guide for Filipinos;
— Based on the usual dietary pattern of
Filipinos in general;
— Ranks food groups according to the
amounts to be consumed from the most
(base) to the least (tip)
 The Different Levels of the Food
Pyramid
LEVEL NUTRIENTS FOOD
Base Water Beverages, soups
2nd Starch, fiber, vitamins Breads, cereals,
and minerals rice, pasta
3rd Vitamins, minerals Fruits ,
(vitamin A , C and K) vegetables ( dark-
green leafy, deep-
yellow, starchy,
legumes, et.al)
 The Different Levels of the Food
Pyramid
LEVEL NUTRIENTS FOOD
4th Proteins, vitamins and Animal proteins,
minerals dried beans, nuts,
milk and dairy
products
5th Sugar, Fats
The FNRI Food Pyramid in cooperation with PASOO (2000).
How is the Food Pyramid similar to
the other dietary guides?

How is the Food Pyramid different

from the other dietary guides?
NUTRITIONAL GUIDELINES FOR
FILIPINOS
— Primary recommendations to promote
good health through proper nutrition
— Aim to encourage the consumption of
an adequate and well-balanced diet
— May be revised from time to time as the
need arises & adapted to a country’s
lifestyle, culture, and resources
NUTRITIONAL GUIDELINES FOR
FILIPINOS
— Simple statements that give
advice on the consumption of
foods and food components
for which there are public
health concerns
 Purpose of the nutritional
guidelines:
1. Provide the general public
with recommendations about
proper diet and wholesome
practices to promote good
health for themselves and
their family
 Purpose of the nutritional
guidelines:
2. Provide those concerned with
nutrition information
education with a handy
reference for their counseling
and educational services
2012 Nutritional Guidelines for Filipinos:
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, then give appropriate complementary
foods while continuing breastfeeding for two years
and beyond for optimum growth and development.

3.  Attain normal body weight through proper diet

and moderate physical activity to maintain good
health and prevent obesity.
2012 Nutritional Guidelines for Filipinos:
4.  Consume fish, lean meat, poultry, egg,
dried beans or nuts daily for growth and repair
of body tissues.

5.  Eat more vegetables and fruits everyday to

get the essential vitamins, minerals and fiber
for regulation of body processes.

6.  Limit intake of salty, fried, fatty and sugar-

rich foods to prevent cardiovascular diseases.
2012 Nutritional Guidelines for Filipinos:
7.  Consume milk, milk products, and other calcium-rich
foods, such as small fish and shellfish, everyday for healthy
bones and teeth.

8.  Use iodized salt to prevent Iodine Deficiency Disorders.

9.  Consume safe foods and water to prevent diarrhea and

other food- and water-borne diseases.

10.  Be physically active, make healthy food choices, manage

stress, avoid alcoholic beverages and do not smoke to help
prevent lifestyle-related non-communicable diseases.
2000 Dietary Guidelines for
Americans
1.  Aim for a healthy weight.
2.  Be physically active each day.
3.  Let the Pyramid guide your food
choices
4.  Choose a variety of grains daily
5.  Choose a variety of fruits &
vegetables daily.
2000 Dietary Guidelines for
Americans
6.  Keep food safe to eat.
7.  Choose a diet that is low in saturated fat
& cholesterol & moderate in total fat.
8.  Limit your intake of sugars.
9.  Choose & prepare foods with less salt.
10.  Drink alcoholic beverages in
moderation.
How does the NG differ from other tools:
1. Absence of quantitative recommendations
2. Inclusion of other recommendations
deemed essential for nutritional health
3. Consideration of both undernutrition and
overnutrition
4. Presentation of primary recommendation
around which other submessages dealing
with more specific recommendations were
designed
 Next Meeting
Dietary Tools (2nd session)
-  Food Composition Tables
-  FEL
-  RENI
 Assigned Readings:
A.  To supplement the topic on QUALITATIVE
DIETARY TOOLS
1.  CAFlorencio. Dietary Guidelines in Asia-Pacific.
CHE. 1997.
2.  NGF 2012. FNRI-DOST.
http://www.ro7.dost.gov.ph/index.php/
component/content/article/1-latest/459-
nutritional-guidelines-for-filipinos-revised.html
3.  Whitney, Cataldo, Rolfes, and Pinnes. “A Word
Tour of Pyramids, Pagodas, and Plates” in
Understanding Normal & Clinical Nutrition 7th
ed.
 Assigned Readings
B. To supplement the topic QUANTITATIVE
DIETARY TOOLS
1.  Chapters 1 and 2 of the RENI 2002.
2.  Background on the Development of the FCT
1997 and Explanatory Notes pp. v – xiv
3.  Food Exchange Lists for Meal Planning pp.
1-13.