Introduction to Nutrition

Nutrient Needs
Nutrition tools
Food Choices
TOPIC 1
 Nutrition Defined
Nutrition – the science of foods and the
nutrients they contain
◦ Also consider the action of these foods and the
nutrients in the body
◦ Nutritional Goals
Quality intake that allows you to function at
your best and promotes health.
◦ Intake that provides adequate levels of each
nutrient
Quantity of intake that promotes a healthy body
weight.
 Nutrition Defined
Actions in the body include:
◦ Ingestion
◦ Digestion
◦ Absorption
◦ Transport
◦ Metabolism
◦ Excretion
Why study nutrition?
 4/10 primary causes of death are related
to diet
 What’s Considered Food?
Foods contain nutrients and are
derived from plant or animal
sources

Nutrients are used by the body

to provide energy and to support
growth, maintenance and repair
of body tissues
◦ ~ 40 nutrients identified at this time
 NUTRIENTS

 Nutrients have been defined as “chemical substances

found in food that cannot be synthesized at all or in
sufficient amounts in the body, and are necessary for
life, growth and tissue repair”.

or

 “Nutrient “or “food factor” are organic and inorganic

complexes contained in food, which are responsible for
the functions of foods and protect the body from
disorders”.
 Functional Foods
Functional foods contain substances that
provide health benefits beyond those of
their nutrients
May be a natural functional food or as a
result of additives
◦ Tomatoes – contain lycopene
◦ Capsicum – capsaicin
◦ Oats – Beta glucan
◦ Pre and Probiotics
 Classifying Nutrients
There are 6 Classes of Nutrients
1. Carbohydrates
2. Lipids (fats)
3. Proteins
4. Vitamins
5. Minerals
6. Water
Body Composition
 Classifying Nutrients
 Essential nutrients – nutrients the body either cannot make or cannot
make enough to meet its needs.
◦ These nutrients must be obtained from foods (ingested in some
manner)
◦ Examples:
 Vitamins
 Calcium, iron, and other minerals
 Some of the amino acids
 Non-essential nutrients – body can make from other nutrients ingested
 Examples:
 Cholesterol
 Some amino acids
 Classifying Nutrients by
Composition
Organic nutrients - contain carbon
 Carbohydrates
 Lipids
 Proteins
 Vitamins
Inorganic nutrients - do not contain carbon
 Minerals
 Water
 Quantity Needed
Macronutrients: need in relatively large
amounts
◦ Carbohydrates, lipids, proteins

Micronutrients: need in relatively small

amounts
◦ All other nutrients
Classification of Nutrients
Nutrition Tools
Nutrition Recommendations and
Nutrition Tools
YOU ARE WHAT YOU EAT ! •
About 60 percent of our weight is water •
About 20 percent of our weight is fat •
About 20 percent of our weight is a
combination of mostly protein plus
carbohydrates, minerals, and vitamins. “
60-20-20 Rule
The ABC’s of Eating for Health
Dietary guidelines:
Improve over all health
Many countries have developed their own
food guidelines
Help with food choices
Healthy population is more productive
and less strain on health care resources
 Components of the DRIs
• Four values instead of one
• These are:
– EAR: Estimated Average
Requirement
– RDA: Recommended Dietary
Allowance
– AI: Adequate Intake
– UL: Tolerable Upper Intake Level
• How derived? How
Interpreted?
 How are DRIs
established?
• By scientific RDA: level to meet 97-98% of
committee needs
literature review. AI: average or mean intake
• Nutrients are given level.
an Recommended EAR: average daily nutrient
Dietary Allowance intake level estimated to meet
(RDA), Adequate the requirement of half the
Intake (AI), or needs.
Estimated Average
Requirement (EAR)
value by life stage
& gender.
 Other DRI
Components
• Tolerable upper intake levels (UL) for vitamins
& minerals.
– Highest intake level likely to pose no risk of
adverse health effects.
• Acceptable Macronutrient Distribution Ranges
(AMDR) for energy producing nutrients &
essential fatty acids.
– % Calorie range.
• Estimated Energy Requirement (EER) for
Calories.
• DRI for physical activity.
 ESTIMATED AVERAGE
REQUIREMENT (EAR)
• represents a nutrient intake that is estimated to
meet the requirement of half the healthy
individuals in a population
• A value that is useful for evaluating the
adequacy of, and planning for, the nutrient
intake
• The prevalence of inadequate nutrient intakes
can be estimated by looking at the population
with intake below the EAR
 RECOMMENDED
DIETARY
ALLOWANCE (RDA)
• The RDA represents the average daily dietary
intake that is sufficient to meet the nutrient
requirement of nearly all (97%-98%) healthy
individuals in a population.
• The RDA is to be used as a guide for the individual
• RDA is ONLY a target
• Intake less than the RDA does not necessarily
indicate that the need of that particular individual
have not been met.
• However, the risk of deficiency is low if intake
meets the RDA.
 ADEQUATE INTAKES
(AIs)
• AIs are estimates used when there is
insufficient scientific evidence to set an EAR
and calculate an RDA
• It is based on observed or experimentally
determined approximation of the average
nutrient intake by a healthy population
• When an AI value rather than an RDA is set,
it targets the need for more research on the
requirement of that nutrient
• Can be used as a goal for individual intake
 TOLERABLE UPPER
INTAKE LEVEL
(UL)
• The UL is the highest level of daily nutrient
intake that is likely to pose no risks of adverse
health effects to most individuals in the general
population.
• Consider it a maximum for daily intake of a
specific nutrient on a long-term basis.
• Used as a guide for limiting intake when
planning diets and evaluating the possibility of
over- consumption
 Tolerable
Upper Intake
Levels: ULs
• For vitamins with DRIs
• For minerals with DRIs
• For arsenic, boron, nickel, silicon,
vanadium
 Interpreting the
DRI
• Used to assess adequacy of dietary intake

• Designed to ensure adequate nutrition for most

people in a population

• Does not inform us of what specific foods to

eat

• Note: Another term, the Daily Value (DV) is

used on food labels
 Applications of the
DRI
• Provide a set of standards that can be used to
– plan diets
– Assess the adequacy of diets
– Make judgments about excessive intakes for
individuals and populations
• Example: they can be used as a standard for
meals prepared for
– Schools
– Hospitals
– health-care facilities
– gov feeding program for the elderly
– space-shuttle astronauts
 Cont’d.
.
• Can be used to
– determine standards for food labeling
– develop practical tools for diet planning such
as Food Guide Pyramid
– Interpret information gathered about the food
consumed by a population to help identify
potential nutritional inadequacies that may
be of public health concern
DRIs • Vitamins:
– A, D, E, K, B
Exist (thiamin),
(riboflavin),
1
B B (niacin), B , B
3
2
6 12 ,
For: folate, vitamin C
– biotin, pantothenic acid,
choline
•Minerals:
– Ca, P, Mg, Fe, Zn, I, Se
– Cu, Mn, Cr, Mo, F
– Na, K, Cl
•Water:
– Men ≥19 years: 3.7 L/day
(approx. 15 cups)
– Women ≥ 19 years : 2.7 L/day
(approx. 11 cups)
AMDRs
 DRIs Do Not Exist
For:
• Cholesterol
• Sulfur (sulfate)
• Cobalt
• Non-essential, nutritional
supplements
II. The Food Guide Pyramid:
A tool for Diet Planning
2. THE FOOD GUIDE PYRAMID:
A TOOL FOR DIET PLANNING
• Malaysian Food Pyramid is a simple guide for individuals to
vary their foods intake according to the total daily food
serving recommended.
• A balanced diet contains the combination of foods that will
provide all the nutrients needed by our body.
• The body needs many types of food in varying amounts to
maintain health.
• A food pyramid consists of four (4) levels that represent five
(5) food group. Indicated beside each food group is the
recommended number of servings per day from each group.
• From the bottom to the top of the food pyramid, the size of
each food group becomes smaller indicating that an
individual should eat more of the foods at the base of the
pyramid and less of the foods at the top of the pyramid.
 Food Groups and Level

Level 1
: •Eat 4 to 8 serving in a day.
Rice, •Example of one serving of
noodles, • 1: cup (2 scoops) of cooked rice
grains
bread, • 1 cup of yellow mee
cereal, • 1 ½ cup of bihun and laksa
cereal • (soaked)
products and • 1 cup of breakfast cereals
tubers • 6 pieces biscuit (cream
• crackers)
• ½ slice of capati
• 2 slices of bread
2 cup of plain rice porridge
2 whole of potato
 Cont’d.
.
Level 2 •Eat at least three (3) servings of vegetables and at least two (2)
: serving of fruits a day
Fruits •Example of one serving of vegetables :
and • ½ cup of dark green leafy vegetable , cooked
vegetabl • ½ cup of fruit vegetables , cooked
es • 1 cup of ulam, raw.
•Example of one serving of fruits :
• 1 whole of apple / pear / orange / mango
• 1 slice of papaya / watermelon / pineapple
• ½ whole of guava
• 2 whole small bananas (pisang emas)
• 1 whole medium banana (pisang berangan)
• 8 whole small of grapes.
 Cont’d.
.
Level 3 : •Recommended daily serving :
Fish, • ½ - 2 servings of poultry, meat,
poultry, egg
meat and • 1 serving of fish
legumes • ½ -of1 one
•Example serving
serving of fish, poultry, meat and eggs :
legumes
• 1 medium ikan kembung
• 2 pieces ikan tenggiri
• 2 pieces of lean meat
• 1 medium-sized chicken drumstick
• 2/3 cup of anchovies without head
• 2 whole eggs
•Example of one serving of legumes :
• 1 cup of chickpea / dhal
• 1 ½ cups canned baked bean
• 2 pieces of tempe / tauku / tauhu
• 1 ½ glasses of unsweetened soya bean milk.
 Cont’d..

Level 3 : •Consume 1-2 servings a day.

Milk and •Example of one serving of dairy :
dairy • 1 glass of milk (250 ml)
products • 1 slice of cheese
• 1 cup yogurt
• 4 dessert spoons of milk powdered, heaped.

Level 4 : •Located on the crest or top of the pyramid shows these foods
Fats, oils, should be taken in small amounts only.
sugar and •Excessive intake of fats, oil, sugar and salt can contribute to
salt higher risk of chronic disease such obesity, diabetes mellitus,
cardiovascular diseases, hypertension and cancers.
•Limit intake of foods high in fats, oil, sugar and salt and
minimize the use of fats, oil, sugar and salt in food preparation.
 Number of servings recommended
based on calorie needed
1 2 3
Food group 1500 kcal/day 2000 kcal/day 2500 kcal/day

Cereals and grains 4 servings 6 servings 8 servings

Fruits 2 servings 2 servings 2 servings

Vegetables 3 servings 3 servings 3 servings

Meat/poultry ½ serving 1 serving 2 servings

Fish Legumes 1 serving 1 serving 1 serving
½ serving 1 serving 1 serving

Milk and dairy

1 serving 2 servings 3 servings
products
1 Suitable for sedentary women and older adult.
2 Suitable for children, teenage girls, moderately active women and sedentary men.
3 Suitable for teenage boys, active men, very active women and underweight men and women.
 Cont’d.
.
• Choosing for balance and
variety
– When planning a diet, it must
• Meet nutrient needs
• Consider the nutrient density
• Be variety
• Be balance
What is the concept of nutrient density?
• Foods that contain a significant amount of a
specific nutrient compared to its caloric
content have a high nutrient density.
• Opposite of “empty calorie”
• i.e : both skim milk and ice cream in a same
group. However, a 1 cup serving of skim milk
provides 300mg of calcium in 90 kcal whereas
a cup of ice- cream provides 168 mg of
calcium in 265 kcal. Thus, skim milk have
higher nutrient density because it provides
more nutrients per kcal than the ice-cream
III. Food Labels:
Knowing What you
Choose
 FOOD LABELS: KNOWING WHAT
YOU CHOOSE
• Another tool that can be used in diet
planning
• Designed to help consumers make
healthy food choices by providing
information about :
– the nutrient composition of foods
– How a food fits into the overall diet
Consumer Nutrition: Food Labels and Health
Claims What nutrition information do food labels
provide?

• Nutrition
Facts
 How can I use this information to select a
healthier diet?
• The Daily Value (DV)

– A nutrient reference value used on food labels to

help consumers see how foods fit into their overall
diet
– Based on some of the DRI values
– Those listed based on 2,000 Calorie intake (Adult
female)
• The % of the DV on the label is for a 2,000 Calorie intake
– Some information for 2,500 Calorie intake (Adult
male)
 Sections of a Food Label
 1. Serving Size – at the
top

 2. Calories-
Green color below serving
size
White color at the
 top
3. and 4.
Nutrients
Yellow and Blue
 color
5.
Footnote
White color at the
 bottom
6. % Daily
Value
On the far
right
 Purple color
 Serving
Size
• How much is the serving size?
– Standard
– Compare similar foods
– Familiar units
• Cups, pieces, tablespoons
– How much actually consumed
• Servings per container
– Multiply if consuming more than one
serving
– Total amount of calories and nutrients
 Calorie
 Calories per s
Serving
 Amount of energy in each serving
 Must multiply calories per serving by number of servings
consumed

 Calories from Fat

 Compare calories from fat to number of calories in each
serving
 Calculate %

 Generally
 40 is low
 100 is moderate
 400 is high
 Nutrients
Be Sure to Get Enough of Limit These
These
Total Fat
Dietary Fiber
Vitamin A  Saturated
 Trans
Vitamin C
Calcium Cholesterol
Iron Sodium

Usually don’t get enough

Can reduce risk of some Adequate or too
diseases or conditions
much
Can increase risk of
chronic diseases
 Footnote
 The “*” symbol after the heading “%Daily
Value” refers to the footnote
 “%DVs are based on a 2,000 calorie diet”
– Must appear on all food labels
 Footnotes
are the same on all
product
 Percent Daily
Value
• %DV
– On right hand side of every food label
– Based on 2,000 calorie diet

• Great way to compare food products to each

other
– 5% or less is low
– 20% or more is high
 Summary
• 6 sections to a food
label
– Serving size, calories,
nutrients to limit, nutrients to
get enough of, footnote and
%DV
• Start at the top
and work down
• Use %DV to quickly
compare one food
product to another
IV. The Dietary Guidelines
for Malaysians
Malaysia
RNI
• 20 September 2002: First meeting
of the TWG with three Sub-
committees
– Technical Sub-committee for
Energy and Macronutrients,
– Technical Sub-committee on
Vitamins, and
– Technical Sub-committee on
Minerals.
– The
• The Sub-Committees were
guided by several recent
publications as a key source of
reference namely, FAO (2004)
for energy requirements,
FAO/WHO (2002) and IOM-FNB
(1997-2002) reports for vitamin
and mineral requirements.
Malaysia RNI 2017

Recommended Nutrient
Intakes for Malaysia (RNI)
2017
Was developed by the
National Coordinating
Committee on Food and
Nutrition , Ministry of Health
Malaysia, 2017 as the
dietary standard.
 4. MALAYSIAN
DIETARY
GUIDELINES
• There are 14 key messages in these
guidelines.
 MDG 2010
• Key Message 1: Eat a variety of foods
within your recommended intake.
– Key Recommendations
1. Choose your daily food intake from a combination of
foods based on the Malaysian Food Pyramid
2. Choose your daily food intake according to the
serving size recommended
– Additional recommendations: nutrient supplements
• Supplements are not necessary for most individuals.
Supplements of vitamins, minerals or fiber do not supply
the nutrients and other essential components present in
foods that are important to health
 MDG 2010
• Key Message 2: Maintain body
weight in a healthy range.
– Key Recommendations
1. Maintain body weight in the healthy range
by balancing calorie intake with physical
activity
2. Weigh yourself regularly, at least once a
week
3. If you are an adult, prevent gradual weight
gain over time
4. If overweight, aim for a slow and steady
weight loss
5. If underweight, increase energy intake as
recommended
 MDG 2010
• Key Message 3: Be active physically
every day.
– Key Recommendations
1. Be active everyday in as many ways you can
2. Accumulate at least 30 minutes of moderate
intensity physical activity on at least 5 to 6 days
a week, preferably daily
3. Participate in activities that increase flexibility,
strength and endurance of the muscles, ad
frequent as 2-3 times a week
4. Limit physical inactivity and sedentary habits
 MDG 2010
• Key Message 4: Eat adequate amount of
rice, other cereal products (preferably
whole grain) and tubers.
– Key Recommendations
1. Consume at least 4 servings of cereals foods
daily
2. Choose at least half of your grain products from
whole grains
3. Choose cereal products that are high in fiber,
low in
fat, sugar and salt
 MDG 2010
• Key Message 5: Eat plenty of fruits
and vegetables every day.
– Key Recommendations
1. Eat a variety fruits everyday
2. Eat a variety vegetables everyday
3. Eat at least 5 servings of fruits and
vegetables everyday
 MDG 2010
• Key Message 6: Consume moderate
amounts of fish, meat, poultry, eggs,
legumes and nuts.
– Key Recommendations
1. Consume fish more frequently , if possible daily
2. Consume meat, poultry and egg moderately
3. Practice healthier cooking methods for fish, meat,
poultry and egg dishes
4. Choose meat and poultry that are low in fat and
cholesterol
5. Consume legumes daily
6. Include nuts and seeds in weekly diet
 MDG 2010
• Key Message 7: Consume adequate
amounts of milk and milk products.
– Key Recommendations
1. Consume milk and milk products everyday
2. Replace sweetened condensed milk and
sweetened condensed filled milk with
unsweetened liquid or powdered milk
 MDG 2010
• Key Message 8: Limit intake of foods high
in fats and minimize fats and oils in food
preparation.
– Key Recommendations:
1. Limit the intake of UFA to less than 10%of total daily
calorie intake
2. Increase the intake of MUFA and PUFA
3. Limit the intake of foods high in cholesterol
4. Limit foods containing TFA
5. Minimize the use of fat in food preparation in order to
keep total daily fat intake between 20% to 30% energy
6. When eating out, choose low-fat foods
 MDG 2010
• Key Message 9: Choose and prepare
foods with less salt and sauces
– Key Recommendations
1. Limit salt intake to 1 tsp a day
2. Reduce consumption of highly salted foods
and condiments
 MDG 2010
• Key Message 10: Consume foods
and beverages low in sugar
– Key Recommendations
1. Eat foods low in sugar
2. Drink beverages low in sugar
 MDG 2010
• Key Message 11: Drink plenty of water
daily.
– Key Recommendations:
1. Drink 6-8 glasses of plain water daily
2. Maintain fluid intake from other food sources
3. Avoid alcoholic beverages
 MDG 2010
• Key Message 12: Practice exclusive
breastfeeding from birth until 6 months and
continue to breastfeed until two years of age
– Key recommendations
1. Prepare for breastfeeding during pregnancy
2. Initiate breastfeeding within one hour of birth
3. Breastfeed frequently and on demand
4. Give only breast milk to baby below six months with no
additional food or food
5. Continue to give babies breast milk even if the baby is not
with the mother
6. Introduce complementary foods to baby beginning at 6
months
of age
7. Lactating mothers should get plenty of rest, adequate
food and drink to maintain health
8. Husband and family members should provide full support
to lactating mothers.
 MDG 2010
• Key Message 13: Consume safe and
clean foods and beverages
– Key Recommendations
1. Choose safe and clean foods and beverages
2. Store foods appropriately
3. Prepare foods hygienically
4. Cook foods thoroughly
5. Hold foods appropriately
6. When eating out, choose safe and clean
premises
MDG 2010
• Key Message 14: Make effective use
of nutrition information on food
labels.
– Key Recommendations
1. Use Nutrition Information Panel (NIP) as a
guide in making food choices
2. Make use of nutrition claims wisely
3. Educate children on the use of NIP
MDG for children and adolescents
• Key Message 1: Practice exclusive breastfeeding
from birth until 6 months and continue to
breastfeed until 2 years of age
– Key Recommendations
1. Be mentally prepared during pregnancy for exclusive
breastfeeding
2. Start breastfeeding within one hour of birth
3. Breastfeed frequently and on demand.
4. Breastfeed with correct techniques.
5. Avoid giving liquids or food other than breast milk to breastfed
babies below 6 months.
6. Continue to give breast milk even when mother returns to
work.
7. Get enough rest, nutritious food and drinks to maintain health
while breastfeeding.
8. Obtain full support to breastfeed from husband, family
members and community.
9. Use cup feeding as an alternative to breastfeeding.
• Key Message 2: Give appropriate
complementary foods to children between
the age of 6 months to 2 years
– Key Recommendations

1. Start baby on complementary food from 6 months of age.

2. Feed children with enough food to meet their energy
needs.
3. Increase the feeding frequency of complementary foods
according to age.
4. Change food texture and preparation methods gradually
as the baby gets older.
5. Give a variety of food and gradually increase the quantity
to ensure that all nutrient needs are met.
6. Consider your child’s stage of development and ability
when feeding.
7. Give sick children extra fluids and offer small but frequent
meals.
• Key Message 3: Eat a variety of foods
within your recommended intake
– Key Recommendations
1. Choose and ensure that the daily diet consists of
foods based on the Malaysian Food Pyramid.
2. Choose and ensure the number of servings
consumed are based on caloric needs.
• Key Message 4: Attain healthy weight for
optimum growth
– Key recommendations
1. Monitor the growth of children and adolescents using
appropriate growth standards or charts to ensure healthy
growth.
2. Children and adolescents should consume adequate
amount of
calories and nutrients needed for healthy growth.
3. For children and adolescents who are overweight or
obese, reduce weight gradually by adopting a healthy diet
and increase physical activity.
4. If the child is underweight or having growth failure,
increase
calorie intake as recommended.
5. Instill a healthy body image in children and adolescents.
• Key Message 5: Be physically active
everyday
– Key Recommendations
1. Be physically active everyday in as many ways
as you can.
2. Accumulate at least 60 minutes of moderate-
intensity physical activity daily.
3. Participate at least 3 times a week, in activities
that increase muscle and bone strength.
4. Limit physical inactivity and sedentary habits.
• Key Message 6: Eat adequate amount of
rice, cereals or tubers
– Key recommendations
1. Ensure an adequate intake of cereals and cereal
based foods according to age.
2. Ensure that at least half of daily cereal intake
includes whole grain.
3. Prepare and choose healthier tubers and cereal
products.
• Key Message 7: Eat fruit and
vegetables everyday
– Key recommendations
1. Eat a variety of fruits and vegetables
everyday.
2. Eat adequate amount of fruits and
vegetables everyday.
• Key Message 8: Consume moderate
amounts of fish, meat, poultry, egg,
legumes and nuts
– Key recommendations
1. Eat fish daily.
2. Consume meat, poultry and egg moderately.
3. Practice healthier cooking methods for fish,
meat, poultry and egg dishes.
4. Choose meat and poultry that are low in fat and
cholesterol.
5. Consume legumes daily.
6. Include nuts and seeds in weekly diet.
• Key Message 9: Consume milk and milk
products everyday
– Key recommendations
1. Consume 2 to 3 servings of milk and milk
products everyday.
2. Use milk and milk products creatively.
3. Choose milk and milk products appropriate to
physiological needs.
4. Encourage milk consumption through education
and promotion.
• Key Message 10: Include appropriate
amounts and types of fats in the diets
– Key recommendations
1. Limit total daily fat intake to 25 and 30% of
energy.
2. Limit the intake of saturated fats (SFA).
3. Increase the intake of polyunsaturated fatty
acids (PUFA).
4. Limit foods containing trans fatty acids
(TFAs).
5. Choose low-fat foods when eating out.
• Key Message 11: Limit intake of salt
and sauce
– Key recommendations
1. Choose and prepare foods with less salt and
sauces
2. Instil preference for low-salt foods.
• Key Message 12: Consume foods
and beverages low in sugar
– Key recommendations:
1. Eat foods low in sugars.
2. Drink beverages low in sugars.
3. Instil a preference for less sweet taste.
4. Choose sugar-free or less sugary
products.
• Key Message 13: Drink plenty of water
daily
– Key recommendations
1. Drink an adequate amount of plain water daily.
2. Avoid alcoholic beverages.
• Key Message 14:Consume safe and clean
foods and beverages
– Key recommendations
1. Keep clean.
2. Prepare food hygienically.
3. Cook food thoroughly.
4. Keep food appropriately.
5. Use safe water and safe raw materials.
6. Read the product label.
7. Choose clean and safe foods.
8. Use safe foods containers.
9. Choose clean and safe premises to eat.
• Key Message 15: Educate children on the
use of nutrition information on food
labels
– Key recommendations
1. Educate children on the nutrition information found on
food labels.
2. Create various opportunities to educate children
about the nutrition information on food labels.
3. Explain the components in the Nutrition Information
Panel (NIP) for older children.
4. Explain the meaning of ‘Nutrient Content Claim’ and
‘Nutrient Comparative Claim’.
5. Make nutrition labeling education as part of school
activities.
Factors influencing food choice

Food choices for a balanced diet depend on many factors,

such as:
• individual energy and nutrient needs;
• health concerns;
• cultural or religious practices;
• cost;
• food availability;
• food preferences;
• social considerations;
• environmental considerations;
• advertising and other point of sale information.
Religion and Food Choices
Religions which require particular food
rules include:
Islam;
Hinduism;
Judaism;
Sikhism;
Buddhism (strict);
Seventh-day Adventist Church;
Rastafari Movement.
Foods avoids by different religions

Religion Pork Beef Lamb Chicken Fish

Islam  Halal Halal Halal only 

only only
Hinduism     

Judaism  Kosher Kosher Kosher 

only only only
Sikhism     

Buddhism (strict)     

Seventh-day Adventist     
Church
Rastafari Movement     
NOW YOU ARE ON THE ROAD
TO BETTER NUTRITION
THE CHOICE IS YOURS!