FOOD AND NUTRITION RECOMMENDED ENERGY AND NUTRIENT INTAKE

1. FOODAND
NUTRITION
TLEHEFAN
WEEK 4
APRIL 27, 2023
(7:00 A.M. - 8:00 A.M.) - (8:00 A.M. - 2:00 P.M.)
EVERY THURSDAY

2. RecommendedEnergyand
NutrientsIntake
WEEK2-3
Presented by: Raymarc Brian R. Ebuenga
Yr. & Sec.: Bachelor of Technology and Livelihood
Education Major in Home Economics 2
Course: Food and Nutrition (TLEHEFAN)
Instructor: Professor Lara May G. Cornell
Email: raymarcbrianebuenga@gmail.com

3. “Dear God thank you for this wonderful day, thank you for the blessings you have
given us, may you grant us your presence and wisdom during our discussion and in
after-class. May you give us blessings and please guide us through out our journey,
may you bless each of our family’s strength, happiness, and good health as well as
our professors and fellow classmates. Lord may each one of us gain the knowledge
that will be provided by the reporters and our professor, and may we bring the
knowledge that we learn throughout our daily lives. Amen.”
PRAYER

4. Say present as I call your name. If you did
not respond after I called your name twice,
then you will be marked as absent in class.
Attendance

5. LETUSHAVEA
SHORTGAME!
(ENERGIZER)
Jumbled Letters Word Game
Guess the correct word that will show later on the
screen and use it in a sentence. Raise your hand if
you want to answer.

6. TDIE
Hint: The food and drink that you eat and
drink regularly.

7. DIET
It is the food and drink that you eat and
drink regularly.
Answer:

8. STERINUNT
Hint: A substance that provides
nourishment essential for growth and the
maintenance of life.

9. NUTRIENTS
A substance that provides nourishment
essential for growth and the maintenance
of life.
Answer:

10. KEATNI
Hint: An amount of food, air, or another
substance taken into the body.

11. INTAKE
An amount of food, air, or another
substance taken into the body.
Answer:

12. GYERNE
Hint: The strength and vitality required for
sustained physical or mental activity.

13. ENERGY
The strength and vitality required for
sustained physical or mental activity.
Answer:

14. FODO
Hint: It is any nutritious substance that
people or animals eat or drink or that
plants absorb in order to maintain life and
growth.

15. FOOD
It is any nutritious substance that people or
animals eat or drink or that plants absorb
in order to maintain life and growth.
Answer:

16. REVIEWOFTHE
PREVIOUSLESSON
What is Food Composition?
What is Food Composition Data?
Give atleast 1 example of an
abbreviation used in tables.
1.
2.
3.

17. It is the determination of what is in the foods we
eat and is the critical bridge between nutrition,
health promotion, disease prevention, and food
production.
FoodComposition

18. Are usually presented in the form of a database
or table and contain information on the
composition of foods.
FoodCompositionData

20. UNLOCKINGDIFFICULTIES
Adequate – acceptable quality or quantity of something.
Bioavailability - the proportion of a drug or other substance
which enters the circulation when introduced into the body
and so is able to have an active effect.
Carbohydrates – sugar, grains, bread, corn, wheat, rice.
Dietary – habit of eating / restriction to certain foods.

21. UNLOCKINGDIFFICULTIES
Fat – dairy products, olive, peanuts, avocado, oils.
Macronutrients – the nutrients we consume in larger
quantities or portions such as fat, protein, carbohydrates.
Micronutrients – the nutrients we consume in smaller
quantities or portions such as vitamins and minerals.
Minerals – are those elements on the earth and in foods that
our bodies need to develop and function normally.

22. UNLOCKINGDIFFICULTIES
Protein – a molecule made up of amino acids. Proteins are
needed for the body to function properly. They are the basis of
body structures, such as skin and hair, and of other
substances such as enzymes, cytokines, and antibodies.
Recommend - commend or entrust someone or something
to (someone).
Reference – source of information.

23. MOTIVATION

24. To earn knowledge about the PDRI (Philippine Dietary
Reference Intake).
To become familiarize with the components of PDRI.
To learn the different types of nutrients needed for
different age groups and individuals.
LEARNING
OBJECTIVES

25. CONTENT
What is FNRI and PDRI?
4 Components of PDRI
Charts for Recommended Energy and Nutrients Intake

26. RecommendedEnergyand
NutrientsIntake
WEEK2-3
Presented by: Raymarc Brian R. Ebuenga
Yr. & Sec.: Bachelor of Technology and Livelihood
Education Major in Home Economics 2
Course: Food and Nutrition (TLEHEFAN)
Instructor: Professor Lara May G. Cornell
Email: raymarcbrianebuenga@gmail.com

27. PhilippineDietary
ReferenceIntakes(PDRI)
The Food and Nutrition Research
Institute of the Department of
Science and Technology (FNRI-
DOST) releases the PDRI 2015 on July
1, 2015, at the FNRI Auditorium, at the
opening ceremony of the 41st FNRI
Seminar Series.

28. PhilippineDietary
ReferenceIntakes(PDRI)
The 2015 PDRI adopts the multi-
level approach for setting
nutrient reference values to
meet the needs of various
stakeholders for appropriate
nutrient reference values.

29. PhilippineDietary
ReferenceIntakes(PDRI)
This is for planning and assessing
diets of healthy groups and
individuals. PDRI is the collective
term comprising reference value for
energy and nutrient levels of intakes.
The components of PDRI are:

30. EstimatedAverage
Requirement(EAR):
Daily nutrient intake level that meets
the median or average requirement
of healthy individuals in particular
life stage and sex group, corrected
for incomplete utilization or dietary
nutrient bioavailability.

31. RecommendedEnergy/Nutrient
Intake(REI/RNI):
Level of intake of energy or nutrient
which is considered adequate for the
maintenance of health and well-
being of healthy persons in the
population.

32. AdequateIntake(AI):
Daily nutrient intake level that is based
on observed or experimentally-
determined approximation of the
average nutrient intake by a group
(groups) of apparently healthy people
that are assumed to sustain a defined
nutritional state.

33. TolerableUpperIntakeLevelor
UpperLimit(UL):
Highest average daily nutrient intake
level likely to pose no adverse health
effects to almost all individuals in the
general population.

34. Recommended
EnergyIntakes
PerDay

36. Acceptable
Macronutrient
Distribution
Ranges

38. Recommended
NutrientsIntake
PerDay
(Macronutrients)

40. Recommended
NutrientsIntake
PerDay
(Vitamins)

42. Recommended
NutrientsIntake
PerDay
(Minerals)

44. Estimated
Average
Requirements
PerDay

46. TolerableUpper
IntakeLevelsor
UpperLimitsPer
Day

48. Additional
Recommendations

50. SYNTHESISOFTHE
LESSON
Is it important for a
person to have a
diet? Why?

51. VALUING OF
THE LESSON
Did the Recommended
Energy and Nutrient
Intake charts persuade
you to become aware of
your diet? Yes or no?
Why?

52. How will you apply the
Recommended Energy and Nutrients
Intake chart tables in your daily life?
Cite atleast 1 scenario.
APPLICATIONOF
THELESSON

53. Instruction: Write down your answers in a 1/4
size yellow paper. P.S.: notes are not allowed in
taking this particular assessment. Please
answer the questions based only from what you
have learned.
EVALUATION

54. 1.) PDRI is the acronym for?
a. Philippine Dietary Reference Intake
b. Philippine Diet Referral Intake
c. Philippine Dietary Referee In-take
2.) Are the nutrients we consume in larger quantities.
a. Micronutrients
b. Macronutrients
c. Macroenvironment

55. 3.) The PDRI adopts a __________ approach for
setting nutrient reference values to meet the needs
of various stakeholders for appropriate nutrient
reference values.
a. single-level
b. dual-level
c. multi-level

56. 4.) It is the habit of eating / restriction to certain foods.
a. Meditate
b. Diet
c. Exercising
5.) It is for the planning and assessing diets of healthy groups and
individuals.
a. FNRI-DOST
b. DOST
c. PDRI

57. 6.) EAR is the acronym for?
7.) REI/ RNI is the acronym for?
8.) AI is the acronym for?
9.) UL is the acronym for?
10.) Give atleast 1 example of vitamin.

58. Answers:
1.) a. Philippine Dietary Reference Intake
2.) b. Macronutrients
3.) c. multi-level
4.) b. Diet
5.) c. PDRI

59. Answers:
6.) Estimated Average Requirement
7.) Recommended Energy/ Nutrient Intake
8.) Adequate Intake
9.) Upper Limit or Tolerable Upper Intake
Level

60. Answers:
10.) Vitamin C, D, A, K, B12, B6, Folic Acid, B1,
B5, Nitacin, B, B2, 5.

61. Philippine Dietary Reference
Intakes (PDRI) (dost.gov.ph)
REFERENCE:

62. THANKYOU
FOR
LISTENING!