EVIDENCE-BASED GUIDELINES (EBG) IN NUTRITION PRACTICE

● These are a series of guiding statements and treatment algorithms developed using a
systematic process for identifying, analyzing, and synthesizing scientific evidence
● It is designed to assist in decisions about appropriate nutrition care for specific
disease states or conditions in typical settings
● Key elements of each guideline consist of an explanation of the scope, interventions,
and practices considered, a summary of major recommendations, and the
corresponding rating of evidence strength, including areas of agreement and
disagreement
➢ Third Step
○ Evaluate the quality of the evidence, which often depends on study type
○ Filtered evidence (systematic reviews and meta-analyses) is generally
considered to be of higher quality than unfiltered evidence (individual studies).
○ Among individual studies, controlled studies are considered to contribute
stronger evidence than observational studies, which in turn are considered
stronger evidence than expert opinion, case studies, and narrative reviews.

EVIDENCE-BASED NUTRITION LEGAL MANDATES RELATED TO NUTRITION AND DIET THERAPY

● It involves using the best available nutrition evidence, together with clinical experience,
to conscientiously work with patients’ values and preferences to help them prevent,
resolve, or cope with problems related to their physical, mental, and social health.
WHAT DO WE MEAN BY EVIDENCE-BASED RECOMMENDATION?
● The term evidence-based refers to a decision process following a theoretic framework
that determines relevant outcomes, prioritizes their importance, estimates the
probability that each outcome will occur, estimates the costs and benefits of each
outcome, evaluates whether the benefits of an intervention outweigh its harms, and
finally uses this information as a rationale for 1 or more recommendations regarding
the intervention.
● All steps in the process should be systematic and transparent so that it can be
evaluated
Food and Drug Administration (FDA)
● Formerly called the Bureau of Food and Drugs, it was created under the DOH to license,
monitor, and regulate the flow of food, drugs, cosmetics, medical devices, and
household hazardous waste in the Philippines
● GOAL: ensure the health and safety of food and drugs made available to the public
Administrative Order No. 62 s. 1968
● General regulations for the enforcement of the Food, drugs, and Cosmetics Act (B-5
special dietary foods)

STEPS FOR EBG

➢ First Step
○ To formulate the problem, usually as a question, and identify the important
outcomes.
○ Clinical problems can be described using the PICO (Population, Intervention,
Comparison, Outcome) framework modified for testing (population, index test,
comparator or reference test, and outcome)
○ It is critical because it focuses on the task and determines the type of evidence
that is required.

➢ Second Step
○ Gather evidence
○ Data gathering should be systematic, comprehensive, and reproducible,
following the well-established procedures for a systematic review
NATIONAL NUTRITION COUNCIL OF THE PHILIPPINES
(History of Composition & Legal Bases)
FILIPINO CULTURES, VALUES, PRACTICES, AND BELIEFS APPLICABLE TO NUTRITION AND DIET
THERAPY
NUTRITION EDUCATION & COUNSELLING
 COUNSELLING ON HOW TO ADDRESS MODERATE
MALNUTRITION

NUTRITION COUNSELLING FOR PEOPLE W/

NON-COMMUNICABLE DISEASES

COUNSELLING ON DIET

COUNSELLING ON HOW TO INCREASE ENERGY INTAKE

COUNSELLING ON HOW TO INCREASE ENERGY INTAKE

COUNSELLING ON IYCF FOR CHILDREN WHO ARE ILL ● This demands the service staff be skilled in carrying
plates without disturbing the food arranged on
them
● It usually involves carrying two or three plates in the
left-hand and no more than four plates in the right
hand at a time.

3. Family Service/French Service

● A very simple method of service in which the
serving dishes are presented to the guests and
placed on the dining table, allowing the guest to
select and serve himself.
● Such service is usually found in restaurants serving
Indian cuisine.

4. Buffet Service
● A huge presentation of food items, hot and cold,
and different cuisines
● The service staff positions itself behind the buffet
and assists the guests by plating their food for
them as they select it, using the silver service
technique

5. Gueridon Service
Fundamental Principles in Food Preparation & Cooking
● “Gueridon” means a trolley used for the
● Clean - wash hands and cook/preparation surfaces
preparation or finishing of food.
often
● A trolley is used to cook various ingredients,
● Separate - prevent cross-contamination between food
involving a lot of showmanship such as flambe,
and cooking items
carving, etc.
● Cook - cook foods to proper temperature to kill bacteria
● Done next to the guest table
● Chill - refrigerate food and ingredients promptly after
use and eating
6. Russian Service
● Food, which usually consists of a whole roast, is
Mechanics of Menu Planning
presented to the host, then taken back to the side
● Steaming - locks in nutrients that would be lost if the
station by the service staff, which is then served to
same item was boiled in water. Some vitamins are
the guests.
water-soluble and sensitive to heat and air.
● This is not a popular style of service.
● Frying - using non-stick pans can drastically reduce the
use of oils and fats. Use of mono/polyunsaturated oils
sparingly or use spray oils
● Baking/Roasting - silicone bakeware and draining on
paper reduces the amount of oil eventually consumed
● Meat - choose meats trimmed of visible fat
● Microwaving - suitable for heating single items that will
be served straight away

Different Styles of Table Service

1. Silver service/Platter to Plate/English Service
● It involves the presentation and service of food to
the guest by the restaurant staff, from the food
platter or dish to the guest plate, with the help of
service gear.
● Always done from the left-hand side of the guest.
● Professional silver service is all about mastering the
technique of using service gear held in the right
hand to transfer items to the guest plate from a
service dish held in the left hand

2. Pre-Plated Service/American Service

● The restaurant staff carries out the service from the
right-hand side of the guest