Using Dietary Using Dietary Recommendations, Food Recommendations, Food

Guides, and Food Labels to Guides, and Food Labels to Plan MenusPlan Menus

Dietary RecommendationsDietary Recommendations

Guidelines that discuss specific foods and Guidelines that discuss specific foods and food groups to eat for optimal health.food groups to eat for optimal health.

Indications of practical ways to reach the Indications of practical ways to reach the nutritional goals of a population through an nutritional goals of a population through an adequate and balanced diet by promoting adequate and balanced diet by promoting desirable nutrition practices and healthy desirable nutrition practices and healthy food habits.food habits.

Dietary RecommendationsDietary Recommendations

To be effective, guidelines should:To be effective, guidelines should:

1. Have sound nutritional basis1. Have sound nutritional basis

2. Provide information to consumers on 2. Provide information to consumers on what to eat and drink.what to eat and drink.

3. Be easily understood. 3. Be easily understood.

Food GuidesFood Guides

Guidelines that tell us the kinds and amounts of Guidelines that tell us the kinds and amounts of foods that constitute a nutritionally adequate dietfoods that constitute a nutritionally adequate diet

More specific quantitative and qualitative More specific quantitative and qualitative recommendations on food intakerecommendations on food intake

Usually presented graphicallyUsually presented graphically Based on:Based on:

- current dietary - current dietary recommendationsrecommendations

- nutrient content of foods- nutrient content of foods- eating habits of the - eating habits of the

targeted populationtargeted population

Your Guide to Good Nutrition Your Guide to Good Nutrition (YGGN)(YGGN)

Based on the 3 food groupsBased on the 3 food groups Practical translation of the food groups Practical translation of the food groups

based on the RENIbased on the RENI

1.1. Energy giving foods: cereals, tubers, fats Energy giving foods: cereals, tubers, fats and oilsand oils

2.2. Body building: meat, fish, poultry, dairy Body building: meat, fish, poultry, dairy products and legumesproducts and legumes

3.3. Body regulating: fruits and vegetablesBody regulating: fruits and vegetables

Plate ModelPlate Model

Illustrates the types of food needed for a Illustrates the types of food needed for a healthy diet and the proportions that healthy diet and the proportions that should be eaten everydayshould be eaten everyday

Food selection can be made visually Food selection can be made visually without having to measure foodswithout having to measure foods

Plate ModelPlate Model

The model uses a 9 inch plate, divided into 3 The model uses a 9 inch plate, divided into 3 portionsportions

¼ starchy foods such as potatoes, corn, pasta or ¼ starchy foods such as potatoes, corn, pasta or ricerice

¼ meat or alternative¼ meat or alternative ½ non starchy vegetables such as tomatoes, ½ non starchy vegetables such as tomatoes,

green leafy vegetables, carrots, etcgreen leafy vegetables, carrots, etc Side dishes include a serving of fruit and 1 Side dishes include a serving of fruit and 1

serving of low fat milk or yogurtserving of low fat milk or yogurt

¼ starchy foods such as potatoes, corn, pasta or rice

¼ meat or alternative

½ non starchy vegetables such as tomatoes, green leafy vegetables, carrots, etc

The Food PyramidThe Food Pyramid

A A hierarchy of food groupshierarchy of food groups in a person’s diet that in a person’s diet that helps put the dietary guidelines into actionhelps put the dietary guidelines into action

Not a rigid prescription but simply a Not a rigid prescription but simply a general general guideguide that lets people choose the that lets people choose the right foodright food with with the the right amountright amount

The pyramid ranks the food groups according to The pyramid ranks the food groups according to amounts to be consumed, from the most, which amounts to be consumed, from the most, which is situated at the base of the pyramid to the is situated at the base of the pyramid to the least, which is located at the apex of the pyramidleast, which is located at the apex of the pyramid

Figure 3. The Food Pyramid (FNRI-DOST, 2000)

The Food PyramidThe Food Pyramid The Philippine Food Pyramid was designed to The Philippine Food Pyramid was designed to

convey the principles of:convey the principles of:

1. 1. VarietyVariety: the pyramid is divided into 4 levels : the pyramid is divided into 4 levels and presents 5 food groupsand presents 5 food groups

2. 2. Proportionality and BalanceProportionality and Balance: the differences in : the differences in the areas allotted for the food groups and their the areas allotted for the food groups and their location o the pyramid indicate the relative location o the pyramid indicate the relative proportions that must be eaten.proportions that must be eaten.

3. 3. ModerationModeration: also conveyed by the areas and : also conveyed by the areas and location of the food group; the recommendation location of the food group; the recommendation is to “eat just enough” rather than restrict it.is to “eat just enough” rather than restrict it.

Nutritional GuidelinesNutritional Guidelines

Gives Gives adviceadvice on the consumption of foods on the consumption of foods and food components for which there are and food components for which there are public health concernspublic health concerns

Not quantitative, but qualitative Not quantitative, but qualitative recommendations considered essential for recommendations considered essential for nutritional healthnutritional health

2000 Nutritional Guidelines for 2000 Nutritional Guidelines for FilipinosFilipinos

1. Eat a variety of foods every day1. Eat a variety of foods every day

2. Breastfeed infants exclusively 2. Breastfeed infants exclusively from birth to 4-6 months, and from birth to 4-6 months, and then give appropriate foods then give appropriate foods while continuing breastfeeding.while continuing breastfeeding.

3. Maintain children’s normal 3. Maintain children’s normal growth through proper diet and growth through proper diet and monitor their growth regularly.monitor their growth regularly.

4. Consume fish, lean meat, 4. Consume fish, lean meat, poultry, or dried beans.poultry, or dried beans.

5. Eat more vegetables, fruits and 5. Eat more vegetables, fruits and root crops.root crops.

2000 Nutritional Guidelines for 2000 Nutritional Guidelines for FilipinosFilipinos

6. 6. Eat foods, cooked in Eat foods, cooked in edible/cooking oil.edible/cooking oil.

7. Consume milk, milk products and 7. Consume milk, milk products and other calcium-rich foods, such as other calcium-rich foods, such as small fish, and dark, green leafy small fish, and dark, green leafy vegetables.vegetables.

8. Use iodized salt, but avoid 8. Use iodized salt, but avoid excessive intake of salty foods.excessive intake of salty foods.

9. Eat clean and safe foods.9. Eat clean and safe foods.10. For a healthy lifestyle and good 10. For a healthy lifestyle and good

nutrition, exercise regularly, do nutrition, exercise regularly, do not smoke, and avoid drinking not smoke, and avoid drinking alcoholic beverages.alcoholic beverages.

Food LabelsFood Labels The amount of information on The amount of information on

food labels varies, but all food food labels varies, but all food labels must contain at least:labels must contain at least:

- the name of the food- the name of the food- a list of ingredients- a list of ingredients- the net contents or - the net contents or

net weight – the quantity of net weight – the quantity of the food without the the food without the packaging (in English and packaging (in English and metric units)metric units)

- the name and place of - the name and place of business of the manufacturer, business of the manufacturer, packer or distributor packer or distributor

- nutrition information is - nutrition information is also required for most foodsalso required for most foods

Food LabelsFood Labels

All ingredients must be listed on the label and All ingredients must be listed on the label and identified by their common names so that identified by their common names so that consumers can identify the presence of 8 major consumers can identify the presence of 8 major food allergens: eggs, fish, milk, peanuts, food allergens: eggs, fish, milk, peanuts, shellfish, soybeans, tree nuts, and wheat.shellfish, soybeans, tree nuts, and wheat.

The ingredient that is present in the largest The ingredient that is present in the largest amount, by weight, must be listed first. Other amount, by weight, must be listed first. Other ingredients follow in descending order of weight.ingredients follow in descending order of weight.

Nutrition FactsNutrition Facts1.1. Serving sizeServing size: designed : designed

to reflect the amounts to reflect the amounts people actually eat; people actually eat; provided in familiar unitsprovided in familiar units

2.2. KilocaloriesKilocalories: kcal per : kcal per serving – lists the total serving – lists the total kcal in one serving as kcal in one serving as well as kcal from fatwell as kcal from fat

3.3. NutrientsNutrients: Information : Information about some nutrients is about some nutrients is required: total fat, required: total fat, saturated fat, trans fat, saturated fat, trans fat, cholesterol, sodium, total cholesterol, sodium, total CHO, dietary fiber, CHO, dietary fiber, sugars, CHON, vit A, vit sugars, CHON, vit A, vit C, Ca, and Fe.C, Ca, and Fe.

Nutrient Content ClaimsNutrient Content Claims

Claims on food labels about the nutrient Claims on food labels about the nutrient composition of a food.composition of a food.

Example: Example: “ a good source of calcium”“ a good source of calcium” Must provide 10-19% of the Daily Value for Must provide 10-19% of the Daily Value for

Calcium in one servingCalcium in one serving

Health ClaimsHealth Claims Claims on food labels that state Claims on food labels that state

certain foods or food substances – as certain foods or food substances – as part of an overall healthy diet – may part of an overall healthy diet – may reduce the risk of certain diseases.reduce the risk of certain diseases.

Example: Example: Selenium and CancerSelenium and Cancer Selenium may reduce the risk of Selenium may reduce the risk of

certain cancers. Some scientific certain cancers. Some scientific evidence suggests that evidence suggests that consumption of selenium may consumption of selenium may reduce the risk of certain forms of reduce the risk of certain forms of cancer. However, the FDA has cancer. However, the FDA has determined this evidence is determined this evidence is limited and not conclusive.limited and not conclusive.

Portion Size ComparisonPortion Size Comparison Portion size is an important Portion size is an important

concept for anyone involved concept for anyone involved in preparing, serving and in preparing, serving and consuming foods.consuming foods.

Portion sizes in the food Portion sizes in the food pyramid do not always match pyramid do not always match the serving sizes found on the serving sizes found on food labels since the purpose food labels since the purpose of the food pyramid is not the of the food pyramid is not the same as the purpose of same as the purpose of nutrition labeling.nutrition labeling.

In many cases, portion sizes In many cases, portion sizes are similar on labels and in are similar on labels and in the food guide, especially the food guide, especially when expressed as when expressed as household measures.household measures.