Podcast
Questions and Answers
Which guideline emphasizes consuming foods from all food groups?
Which guideline emphasizes consuming foods from all food groups?
- Quality
- Variety
- Moderation
- Balance (correct)
Eating too much of any food is necessary for a balanced diet.
Eating too much of any food is necessary for a balanced diet.
False (B)
What is the main purpose of the Basic Nutrition Tools?
What is the main purpose of the Basic Nutrition Tools?
To improve the quality of life of Filipinos through dietary assessment.
Foods that provide us with calories are classified as ______.
Foods that provide us with calories are classified as ______.
Match the food groups with their corresponding purpose:
Match the food groups with their corresponding purpose:
Which of the following food groups should constitute the largest portion of a healthy diet?
Which of the following food groups should constitute the largest portion of a healthy diet?
A diet that includes only two or three types of vegetables meets the guideline of variety.
A diet that includes only two or three types of vegetables meets the guideline of variety.
Name one example of an Energy-giving food.
Name one example of an Energy-giving food.
What is Pinggang Pinoy designed to convey?
What is Pinggang Pinoy designed to convey?
Food Exchange List (FEL) is used for detailed nutritional composition of specific foods.
Food Exchange List (FEL) is used for detailed nutritional composition of specific foods.
What should you do before and after preparing meals?
What should you do before and after preparing meals?
The ____ is a rough guide for estimating portion sizes based on hand sizes.
The ____ is a rough guide for estimating portion sizes based on hand sizes.
Match the dietary tool to its description:
Match the dietary tool to its description:
Which of the following is NOT a recommendation for healthy meal preparation?
Which of the following is NOT a recommendation for healthy meal preparation?
The palm of your hand is equivalent to a serving of cooked meat sources for portion control.
The palm of your hand is equivalent to a serving of cooked meat sources for portion control.
List one tip to ensure food freshness.
List one tip to ensure food freshness.
What is the primary target group of the Nutritional Guidelines for Filipinos?
What is the primary target group of the Nutritional Guidelines for Filipinos?
The Nutritional Guidelines suggest that adults should consume at least 5 servings of fruits and vegetables daily.
The Nutritional Guidelines suggest that adults should consume at least 5 servings of fruits and vegetables daily.
What is the recommended duration for exclusive breastfeeding?
What is the recommended duration for exclusive breastfeeding?
Using _______ salt can help prevent intellectual and developmental disabilities among pregnant women.
Using _______ salt can help prevent intellectual and developmental disabilities among pregnant women.
Match the following foods with their nutritional benefits:
Match the following foods with their nutritional benefits:
Which of the following foods should be limited according to the Nutritional Guidelines?
Which of the following foods should be limited according to the Nutritional Guidelines?
The guidelines include suggestions for infants and young children but not for adolescents.
The guidelines include suggestions for infants and young children but not for adolescents.
To maintain good health, it is advised to avoid _______ and smoking.
To maintain good health, it is advised to avoid _______ and smoking.
Flashcards
Healthy Diet Principle
Healthy Diet Principle
A healthy diet includes a variety of foods, focusing on quality and balance rather than just quantity.
Moderation in Eating
Moderation in Eating
Consuming balanced amounts of food from all food groups, avoiding extremes in consumption.
Variety in Eating
Variety in Eating
Incorporating different foods from each food group to ensure a wide range of nutrients.
Balance in Eating
Balance in Eating
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Energy-giving Foods (GO)
Energy-giving Foods (GO)
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Examples of Energy-giving Foods
Examples of Energy-giving Foods
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Protein-Rich Foods (GROW)
Protein-Rich Foods (GROW)
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Examples of Protein-Rich Foods
Examples of Protein-Rich Foods
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Body-Regulating Foods (GLOW)
Body-Regulating Foods (GLOW)
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Examples of Body-Regulating Foods
Examples of Body-Regulating Foods
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Pinggang Pinoy
Pinggang Pinoy
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Food Guide
Food Guide
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Food Exchange List (FEL)
Food Exchange List (FEL)
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Food Composition Table (FCT)
Food Composition Table (FCT)
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Philippine Dietary Reference Intakes (PDRI)
Philippine Dietary Reference Intakes (PDRI)
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Hand Guide for Portion Control
Hand Guide for Portion Control
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Kumainments
Kumainments
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Kumainment 1
Kumainment 1
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Kumainment 2
Kumainment 2
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Kumainment 3
Kumainment 3
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Kumainment 4
Kumainment 4
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Kumainment 5
Kumainment 5
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Kumainment 6
Kumainment 6
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Kumainment 7
Kumainment 7
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Kumainment 8
Kumainment 8
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Kumainment 9
Kumainment 9
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Kumainment 10
Kumainment 10
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Study Notes
Principles of Healthy Eating
- A healthy diet includes various foods, focusing on quality and proportion rather than sheer quantity.
- Three key guidelines for healthy eating:
- Moderation: Consume balanced amounts from all food groups; no food is inherently good or bad.
- Variety: Incorporate different foods from each group to ensure nutrients are obtained.
- Balance: Eat from all food groups in proportion to individual nutritional needs.
Basic Food Groups
- Energy-giving Foods (GO; 25%): Provide calories; examples include bread, rice, sweet potatoes, and nuts.
- Protein-Rich Foods (GROW; 25%): Essential for growth and muscle development; examples include meat, eggs, and dairy.
- Body-Regulating Foods (GLOW; 50%): Supply vitamins and minerals; examples include vegetables, fruits, and milk.
Basic Nutrition Tools
- Aimed at enhancing the quality of life for Filipinos through dietary assessment.
- Utilizes a food plate model to illustrate the proportions of food groups needed per meal for Filipino adults.
Pinggang Pinoy
- A simplified food guide that illustrates food group proportions for balanced meals.
- Targets energy and nutrient requirements for adults 19 years and older.
Healthy Meal Preparation Tips
- Ensure food freshness and check for spoilage by reading labels.
- Practice hand hygiene before and after meal preparation.
- Aim for a variety of foods in every meal.
- Limit processed foods and deep-frying methods.
- Encourage creativity in meal preparation.
Food Exchange List (FEL)
- A tool for estimating energy and macronutrient values to assist in meal planning.
Food Composition Table (FCT)
- Provides nutritional information on around 1500 commonly consumed foods.
Philippine Dietary Reference Intakes (PDRI)
- Collective reference values for energy and nutrient intake levels.
Hand Guide for Portion Control
- Utilize hand size as a rough measure for portion control:
- Closed fist = ½ cup nuts.
- Clenched fist = 1 cup of rice or starchy carbs.
- Palm = 3-4 oz of cooked meat.
Nutritional Guidelines for Filipinos (Kumainments)
- Developed by a technical working group for the National Nutrition Council.
- Aimed at care providers and also targets adolescents and young adults.
- Emphasizes affordable, nutritious food that supports maintaining a normal nutritional status.
Ten Kumainments
- Eat a variety of foods to meet nutrient needs.
- Exclusive breastfeeding for the first 6 months; introduce appropriate foods at 6 months for optimal growth.
- Consume at least 5 servings of vegetables and fruits daily.
- Include fish, meat, and protein-rich foods for tissue repair.
- Drink milk and eat calcium-rich foods for healthy bones.
- Ensure food and water safety to prevent diseases.
- Use iodized salt to combat intellectual disabilities in pregnancies.
- Limit intake of salty, fatty, and sweet foods to prevent cardiovascular issues.
- Maintain a healthy weight to prevent obesity.
- Stay active, avoid alcohol and smoking; aim for 30 minutes of physical activity most days.
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Description
This quiz reviews the principles of healthy eating as discussed in Nutrition and Diet Therapy Module 1. It covers the importance of moderation and variety in food choices, emphasizing that a healthy diet is comprised of a balanced mix of foods. Test your knowledge about the guidelines for making healthy dietary decisions.
