NDT Lab REVIEWER PDF

NUTRITION AND DIET THERAPY REVIEWER By: Jenny 🤍 MODULE 1 LESSON 1: Principles of Healthy Eating A healthy diet consists of a variety of foods eaten in moderation and in the right proportion. Quality > Q...

NUTRITION AND DIET THERAPY REVIEWER By: Jenny 🤍 MODULE 1 LESSON 1: Principles of Healthy Eating A healthy diet consists of a variety of foods eaten in moderation and in the right proportion. Quality > Quantity BUT Variety = Proportion 3 GUIDELINES that are used to determine healthy food choices: MODERATION ○ Eat enough, not too little or too much of foods from all food groups. ○ Means avoidance of too much or too little of any food or nutrients. This implies that any food can be worked into a healthy way of eating. ○ There are no good foods or bad foods. ○ Food that are higher in fat and sugar should be eaten in smaller amounts or less frequently than foods that are nutrient dense VARIETY ○ Different types of food from each food group. ○ Refers to eating a number of different foods, not just the same two or 3 types of vegetables BALANCE ○ Eat foods from all of the food groups ○ Refers to the amount of macronutrients and micronutrients in the diet in relation to individual needs. ○ Promote a positive nutritional status BASIC FOOD GROUPS Energy-giving (GO; 25%) ○ These foods provide us with calories. ○ Examples: Bread, Rice, Watermelon, Oatmeal, Sweet Potatoes, Nuts & Seeds, etc,. Protein-Rich (GROW; 25%) ○ These foods are needed for growth and muscle build-up. ○ Examples: Meat, Chicken, Eggs, Almonds, etc,. Body-Regulating (GLOW; 50%) ○ These foods give us vitamins and minerals to stay healthy. ○ Examples: Vegetables, fruits, Milk etc., Lesson 2 Basic Nutrition Tools The Basic tools for Nutrition is aimed at improving the quality of life of Flipinos. It serves as a visual representation guide to provide dietary assessment In terms of quality and quantity. A. Nutritional Guidelines for Filipinos (or also known as kumainments) Was developed by an inter-agency Technical Working Group formed by National Nutrition Council and headed by the Food and Nutrition Research Institute Primary target are care providers who take care of providing the food for the family Secondary targets are adolescents and young adults. Nutritious food need not be expensive. NUTRITION AND DIET THERAPY REVIEWER By: Jenny 🤍 If followed, would help individuals achieve and maintain normal nutritional status 10 Kumainments: 1. Kumain ng iba’t-ibang pagkain. a. Body needs more than 40 nutrients 2. Sa unang 6 months ni baby, breastfeeding lamang; mula 6 months, bigyan din siya ng ibang angkop ng pagkain. a. for optimum growth and development. 3. Kumain ng gulay at prutas araw-araw. a. At least 5 servings of fruits and vegetables a day 4. Kumain ng isda, karne, at ibang pagkaing may protina. a. For growth and repair of body tissues 5. Uminom ng gatas; kumain ng pagkaing mayaman sa calcium. a. For healthy bones and teeth 6. Tiyaking malinis at ligtas ang ating pagkain at tubig. a. To prevent diarrhea and other food- and water-borne diseases 7. Gumamit ng iodized salt. a. intellectual or developmental disability (IDD) is still a problem among pregnant and lactating women. 8. Hinay-hinay sa maaalat, mamantika, at matatamis. a. To prevent cardiovascular diseases. 9. Panatilihin ang tamang timbang. a. To maintain good health and help prevent obesity. 10. Maging aktibo. Iwasan ang alak; huwag manigarilyo. a. 10 minutes at a time for 30 minutes a day at least 5 days a week. b. Help prevent lifestyle-related non-communicable diseases. B. Food Guide Pyramid For Filipino It is a representation of the optimal number of servings to be eaten each day from each of the basic food groups. This tool provides a way to convert nutrient recommendations from the Philippine Dietary Reference Intake into a food plan and offers these simple GUIDELINES: 1. Choose most of your daily food from the grain products group (5-8 servings), the vegetable group (3-5 servings) and the fruit group (2-4 servings). 2. Eat moderate amounts of food from the milk group (1 serving) and the meat group (3-4 servings). 3. Choose sparingly food that provides few nutrients and is high in fat, salt and sugar. 4. The list can also serve as a quick method for planning and evaluating the carbohydrate, protein, fat and energy contents of a food or meal of individual persons. 5. They are intended to provide the general public with recommendations about proper diet and wholesome dietary practices to promote good health for themselves and their family NUTRITION AND DIET THERAPY REVIEWER By: Jenny 🤍 C. PINGGANG PINOY It uses a familiar food plate model to convey the right food group proportions on a per-meal basis. easy-to-understand uses a familiar food plate model to convey right food group proportions per-meal basis to meet energy and nutrient needs of Filipino adults NUTRITION AND DIET THERAPY REVIEWER By: Jenny 🤍 A usual question when it comes to diet is “how much should I eat?” Pinggang Pinoy serves as an easy-to-understand food guide that uses a familiar food plate model to convey the right food group proportions on a per-meal basis to meet the energy and nutrient needs of Filipino adults or 19 years old and above Tips for a healthy meal preparation practices: Make sure foods are FRESH and no signs of spoilage or expiration (Read Food Labels); ALWAYS WASH YOUR HANDS every before and after preparing meals; Always prepare a VARIETY OF FOODS everyday in every meal; LIMIT the use of PROCESSED FOODS; LIMIT DEEP FRYING FOODS; BE CREATIVE in preparing and serving meals. D. Food Exchange List (FEL) It is a tool for quick estimation of the energy and macronutrients for use in planning meals of individual clients E. Food Composition Table (FCT) It provides a more detailed information on the nutritional composition of about 1500 commonly consumed foods in the country F. Philippine Dietary Reference Intakes (PDRI) It is the collective term comprising reference value for energy and nutrient levels of intakes G. Hand Guide for Portion Control As your hands usually correspond to your body size, bigger people who require more food typically have bigger hands A rough guide for each meal is: 👊🏻 Closed Front of your Fist = 1/2 Cups of any type of Nuts ✊🏻 A Clenched Fits is the size of a 1 Cup Serving of Rice or any Starchy Carb like this. Can be used for your servings of veggies as well. 🖐🏻 The Palm of your hand is 3–4oz of Cooked Meat Sources. Can also use for 1 cup Greek Yogurt NUTRITION AND DIET THERAPY REVIEWER By: Jenny 🤍 👍🏻 Your Thumb is about 2 Tablespoons of Nut Butter. 1 Tablespoon is from your knuckle to the tip. ☝🏻 Your Fingertip is about 1 teaspoon of something like Butter or Sugar. Lesson 3: Food Fortification and Food Labels Fortified foods help to fill in the nutritional gaps in our diet. It is a process whereby nutrients are added to food to maintain or improve the quality of the diet of a group, community or population. Food labeling is one way in which consumers can get knowledge about the food they consider buying. Food Fortification Manufacturers are required to add essential nutrients to food products. People are encouraged to buy staple foods with the Sangkap Pinoy Seal (SPS) to help prevent micronutrient deficiency. (RA 8976, DOH 2002) It is defined as the practice of adding vitamins and minerals to commonly consumed foods. For consumers to be assured that a certain food product is fortified, the diamond seal can be found on its packaging. Just look for the “Saktong Iodine sa Asin” (RA 8172) and “Fortified with Vitamin A and Iron” diamond seals for salt and flour, respectively. For products under voluntary fortification, look for the Sangkap Pinoy Seal. It is a square seal with an illustration of a smiling sun. Written below the sun is the corresponding added nutrient/s: Food labeling NUTRITION AND DIET THERAPY REVIEWER By: Jenny 🤍 It provides information on the nutrient contents of foods and how nutrients affects health It provides information about processed foods by reading the label. (AO 30, DOH 2014) The government requires food manufacturers to specify the nutrient content of their products.