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Dietary Recommendations, Food Guides, and Food Labels to Plan Menus
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Dietary Recommendations, Food Guides, and Food Labels to Plan Menus

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    Dietary Recommendations, Food Guides, and Food Labels to Plan Menus Dietary Recommendations, Food Guides, and Food Labels to Plan Menus Presentation Transcript

    • Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus
    • Dietary Recommendations  Guidelines that discuss specific foods and food groups to eat for optimal health.  Indications of practical ways to reach the nutritional goals of a population through an adequate and balanced diet by promoting desirable nutrition practices and healthy food habits.
    • Dietary Recommendations  To be effective, guidelines should: 1. Have sound nutritional basis 2. Provide information to consumers on what to eat and drink. 3. Be easily understood.
    • Food Guides     Guidelines that tell us the kinds and amounts of foods that constitute a nutritionally adequate diet More specific quantitative and qualitative recommendations on food intake Usually presented graphically Based on: - current dietary recommendations - nutrient content of foods - eating habits of the targeted population
    • Your Guide to Good Nutrition (YGGN)   1. 2. 3. Based on the 3 food groups Practical translation of the food groups based on the RENI Energy giving foods: cereals, tubers, fats and oils Body building: meat, fish, poultry, dairy products and legumes Body regulating: fruits and vegetables
    • Plate Model  Illustrates the types of food needed for a healthy diet and the proportions that should be eaten everyday  Food selection can be made visually without having to measure foods
    • Plate Model The model uses a 9 inch plate, divided into 3 portions  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  Side dishes include a serving of fruit and 1 serving of low fat milk or yogurt 
    • ½ non starchy vegetables such as tomatoes, green leafy vegetables, carrots, etc ¼ meat or alternative ¼ starchy foods such as potatoes, corn, pasta or rice
    • The Food Pyramid    A hierarchy of food groups in a person’s diet that helps put the dietary guidelines into action Not a rigid prescription but simply a general guide that lets people choose the right food with the right amount The pyramid ranks the food groups according to amounts to be consumed, from the most, which is situated at the base of the pyramid to the least, which is located at the apex of the pyramid
    • Figure 3. The Food Pyramid (FNRI-DOST, 2000)
    • The Food Pyramid  The Philippine Food Pyramid was designed to convey the principles of: 1. Variety: the pyramid is divided into 4 levels and presents 5 food groups 2. Proportionality and Balance: the differences in the areas allotted for the food groups and their location o the pyramid indicate the relative proportions that must be eaten. 3. Moderation: also conveyed by the areas and location of the food group; the recommendation is to “eat just enough” rather than restrict it.
    • Nutritional Guidelines  Gives advice on the consumption of foods and food components for which there are public health concerns  Not quantitative, but qualitative recommendations considered essential for nutritional health
    • 2000 Nutritional Guidelines for Filipinos 1. Eat a variety of foods every day 2. Breastfeed infants exclusively from birth to 4-6 months, and then give appropriate foods while continuing breastfeeding. 3. Maintain children’s normal growth through proper diet and monitor their growth regularly. 4. Consume fish, lean meat, poultry, or dried beans. 5. Eat more vegetables, fruits and root crops.
    • 2000 Nutritional Guidelines for Filipinos 6. Eat foods, cooked in edible/cooking oil. 7. Consume milk, milk products and other calcium-rich foods, such as small fish, and dark, green leafy vegetables. 8. Use iodized salt, but avoid excessive intake of salty foods. 9. Eat clean and safe foods. 10. For a healthy lifestyle and good nutrition, exercise regularly, do not smoke, and avoid drinking alcoholic beverages.
    • Food Labels  The amount of information on food labels varies, but all food labels must contain at least: - the name of the food - a list of ingredients - the net contents or net weight – the quantity of the food without the packaging (in English and metric units) - the name and place of business of the manufacturer, packer or distributor - nutrition information is also required for most foods
    • Food Labels   All ingredients must be listed on the label and identified by their common names so that consumers can identify the presence of 8 major food allergens: eggs, fish, milk, peanuts, shellfish, soybeans, tree nuts, and wheat. The ingredient that is present in the largest amount, by weight, must be listed first. Other ingredients follow in descending order of weight.
    • Nutrition Facts 1. 2. 3. Serving size: designed to reflect the amounts people actually eat; provided in familiar units Kilocalories: kcal per serving – lists the total kcal in one serving as well as kcal from fat Nutrients: Information about some nutrients is required: total fat, saturated fat, trans fat, cholesterol, sodium, total CHO, dietary fiber, sugars, CHON, vit A, vit C, Ca, and Fe.
    • Nutrient Content Claims  Claims on food labels about the nutrient composition of a food.  Example: “ a good source of calcium”  Must provide 10-19% of the Daily Value for Calcium in one serving
    • Health Claims   Claims on food labels that state certain foods or food substances – as part of an overall healthy diet – may reduce the risk of certain diseases. Example: Selenium and Cancer  Selenium may reduce the risk of certain cancers. Some scientific evidence suggests that consumption of selenium may reduce the risk of certain forms of cancer. However, the FDA has determined this evidence is limited and not conclusive.
    • Portion Size Comparison    Portion size is an important concept for anyone involved in preparing, serving and consuming foods. Portion sizes in the food pyramid do not always match the serving sizes found on food labels since the purpose of the food pyramid is not the same as the purpose of nutrition labeling. In many cases, portion sizes are similar on labels and in the food guide, especially when expressed as household measures.