NCM 105 UNIT 2.pdf

BASIC NUTRITION TOOLS  Table of Contents 01 04 07 FOOD PLATE FOOD EXCHANGE LIST NUTRITION LABELS 02 05 FOOD PYRAMID FOOD COMPOSITION TABLE...

BASIC NUTRITION TOOLS  Table of Contents 01 04 07 FOOD PLATE FOOD EXCHANGE LIST NUTRITION LABELS 02 05 FOOD PYRAMID FOOD COMPOSITION TABLE 08 03 06 DIET/NUTRITION DIETARY STANDARDS FOOD MODELS GUIDELINES  01 Food Plate (Pinggang Pinoy) Pinggang Pinoy, FNRI Serves as visual tool to help Filipinos adopt healthy eating habits at meal times quick and easy guide on how much to eat per meal food guide that uses proportions in a plate model to convey the right amount and group of foods per meal 02 Food Pyramid - A simple and easy to follow daily eating guide. Shows the relative An illustration proportion of of the basic groups that food groups should be eaten in pyramid everyday form Foods at the Water at the very base are to be bottom eaten most indicates the while foods at body needs the top should plenty of be eaten least fluids Lactating Pregnant Elderly Adults (20-39 y/o) Teen (13-19 y/o) Kids (7-12 y/o) Toddler (1-6 y/o)  03 Dietary Standards - Compilations of nutrient requirements or allowances in specific quantities - In the Philippines, this is called the Philippine Dietary References (PDRI) Dietary Requirement= minimum amounts needed to attain good health Recommended Energy/ Nutrient Intake (REI/ RNI)= levels of intake which are considered adequate for the maintenance of health and well-being of nearly all healthy people Estimated Average Requirement (EAR)= average daily intake estimated to meet the requirements of half of healthy individuals in a particular life stage and sex group Adequate intake (AI)= derived from the dietary intakes of people that appear to be maintaining nutritional health. Tolerable Upper Intake Levels or Upper Limit (UL) = highest amount unlikely to cause adverse health effect in the long run. PDRI Tables PDRI Tables 04 Food Exchange List (FEL) - List of common foods grouped in terms of equivalent amounts of carbohydrates, protein, fat, and energyDr. Jane Doe content of a food. Food Groups Vegetable Fruit Fat Sugar Rice Milk Rice A- Low Whole Protein Meat Low Fat Rice B- Medium Low Fat Non Fat/ Protein Medium Fat Skim/ Fat- Rice C- High High Fat Free Protein FEL  05 Food Composition Table  Provide information on the chemical composition and nutrient contribution of foods. Edible Portion = 100 % Water =67.6 g (E.P) Energy, kcal = 129 kcal Protein =2.1 g Fat = 0.2 g Carbohydrate =29.7 g Fiber = (0.6) g Ash = 0.4 g Calcium =11 mg Potassium = 36 mg Fe = 0.6 mg Retinol = 0 ug B- Carotene = 0 ug Vitamin A = 0 ug Vit. B1 = 0.02 mg Vitamin B2 = 0.02 mg Niacin = 0.5 mg Vitamin C = 0 mg 06 Food Models - Replica of food proportions, how much to eat in one serving (recommended serving size) - help teach the concept of “balance, variety and moderation 07 Nutrition Labels - Gives information about the product’s contents, ingredients, nutritional value Serving Size - Calories - calories from fat - Total fat (g) - saturated fat (g) Servings per - Cholesterol (mg) container - Total CHO - dietary fiber, sugar - Protein (g) Amount per - Vit. A, C, Calcium, Iron serving - sodium (mg) for nutrients  Dietary Reference Values (DRV) established for nutrients and food components that have important health implications, but no RDA Food Composition DRV DV Fat 65 g 78 g Saturated Fats 20 g 20 g Cholesterol 300 mg 300 g Sodium 2400 mg 2300 g Total carbohydrates 300 g 275 g Fiber 25 g 28 g 08 Diet/ Nutritional 05 Guidelines Health concerns most important recommendations to promote good health through proper food intake Simple messages for the Short statements that give general population to advice on the consumption encourage proper food and of foods nutrition practices "To eat is a necessity, but to eat intelligently is an art." —La Rochefoucauld Thank you!! CREDITS: This presentation template was created by Slidesgo, including icons by Flaticon, infographics & images by Freepik