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PREFACE
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This learning packet is designed to assists students understand the concepts,
theories, and principles of Nutrition and Diet Therapy. It incorporates learning
activities that will help students meet the objectives of the course.
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NCM 105 NUTRITION AND DIET THERAPY
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Prepared by: BEGONIA C. YBOA, MAN
INSTRUCTIONS:
This COURSE is divided into 6 learning packets (3 midterm period, and 3 final
Period). It is important for the student to acquire a textbook (see requirements). Access to the
internet is advantageous but in its absence, any Nutrition book will suffice. Each topic
includes an overview about the topic, along with student learning objectives. Self-assessment
questions and activities (SAQA) are provided. It is required that students should answer all
SAQA and Laboratory activities. Answers should be handwritten on a separate
notebook/journal. Students should acquire 6 notebooks/journals for the whole semester (6
learning packets/semester). It is important that students accomplish the reading activity
before proceeding with the text/discussion. All activities in SAQA should be answered since
this will be included as a summative evaluation of student’s performance. Students should
take note of the scheduled retrieval of notebooks/journals. Late submission is tantamount to
failing or incomplete grade for the corresponding learning packet.
REQUIREMENTS:
Basic Nutrition and Diet Therapy by Maria Lourdes Cruz-Caudal, 2nd edition
Six (6) Learning Activity Notebook/Journals (25 leaves notebook)
GRADING SYSTEM:
Activity Notebook/Journal : 30%
Enrichment Activity : 5%
Major Exams : 65%
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Nursi OBJECTIVE:
1.0. INTENDED LEARNING
The student will be able to:
Recognize the dietary guidelines in healthy food and beverage choices, and
explain the science-based foundation for vital nutrition policies and
programs.
1.1 INTRODUCTION
The Dietary Guidelines is designed for professionals to help all individuals ages 2 years and
older and their families consume a healthy, nutritionally adequate diet. It is developed for
use by policymakers and nutrition and health professionals.
1.2 UNIT III: Dietary Guidelines and Food Guides
1. USDA Food Guide
2. My Pyramid
3. Food Exchange List
4. Food Labels
5. Nutrient Guidelines for Filipino
Overview
Dietary Guidelines is designed to help people eat a healthier diet. This outline shows
how people can improve their overall eating patterns — the complete combination of foods
and drinks in their diet. In the Philippines, the Nutritional Guidelines for Filipinos (NGF) is
a set of dietary guidelines based on the eating pattern, lifestyle, and health status of Filipinos.
The NGF contains all the nutrition messages to healthy living for all age groups from infants
to adults, pregnant and lactating women, and the elderly.
Learning Objective
At the end of this unit, the student will be able to:
Recognize the dietary guidelines in healthy food and beverage choices, and
explain the science-based foundation for vital nutrition policies and
programs
SAQA-3
What is the importance of a dietary guideline?
Dietary Guidelines and Food Guides
The USDA Food Patterns (Dietary Guidelines, Appendices 3-5) were
developed to help individuals carry out the recommendations in the Dietary
Guidelines. They identify daily amounts of foods, in nutrient-dense forms, to
eat from five major food groups and their subgroups.
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My Pyramid
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food pyramid or diet pyramid is a triangular diagram representing
the optimal number of servings to be eaten each day from each of the
basic food groups.
The first pyramid was published in Sweden in 1974.
The 1992 pyramid introduced by the United States Department of
Agriculture (USDA) was called the "Food Guide Pyramid" or "Eating
Right Pyramid".
It was updated in 2005 to "MyPyramid", and then it was replaced by
"My Plate" in 2011.
My Plate
MyPlate is the current nutrition guide published by the USDA
Center for Nutrition Policy and Promotion, a food circle
depicting a place setting with a plate and glass divided into five
food groups.
https://ohio4h.org/nutrition-and-myplate
Food Exchange List
Exchange lists provide a way of grouping foods together to help people on special
diets stay on track. Each group lists foods in a certain serving size.
A person can exchange, trade, or substitute a food serving in one group for another
food serving in the same group.
These lists put foods into six groups: starch/bread, meat, vegetables, fruit, milk, and
fats. Within a food group, one serving of each food item in that group has about the
same amount of carbohydrate, protein, fat, and calories.
See: https://dtc.ucsf.edu/pdfs/FoodLists.pdf
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Food Labels
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Labels give you information that can help you decide what to choose as part of an
overall healthy eating plan.
Food labels provide more than just nutrition facts, though. They also tell you what's
in a packaged food (i.e., the ingredients). Some food labels also state which country
the food came from, whether the food is organic, and certain health claims.
Nutrition labels on the back or side of packaging often displayed as a panel or grid
on the back or side of packaging.
o This type of label includes information on energy (kJ/kcal), fat, saturates
(saturated fat), carbohydrate, sugars, protein and salt.
o It may also provide additional information on certain nutrients, such as fibre.
All nutrition information is provided per 100 grams and sometimes per
portion.
The rest of the nutrition information on the label is usually based on one serving of the food or beverage
but can be for the whole container (see Food Label A). However, if the container has more than one
serving but could be consumed in one sitting—such as a pint of ice cream—the label will have two
columns (see Food Label B). The first column lists the calories and nutrients in one serving. The
second column lists the calories and nutrients in the entire container. If you eat a whole package of
food that contains two servings, you will get twice as many calories, nutrients, sugar, and fat as are
in one serving. https://www.nia.nih.gov/health/reading-food-labels
Nutrient Guidelines for Filipino
The Nutritional Guidelines for Filipinos (NGF) is a set of dietary guidelines based on
the eating pattern, lifestyle, and health status of Filipinos.
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The NGF contains all the nutrition messages to healthy living for all age groups from
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infants to adults, pregnant and lactating women, and the elderly.
10 nutritional guidelines
1. Eat a variety of foods every day to get the nutrients needed by the body.
2. Breastfeed infants exclusively from birth up to six months and then give
appropriate complementary foods while continuing breastfeeding for two
years and beyond for optimum growth and development.
3. Eat more vegetables and fruits to get the essential vitamins, minerals, and
fiber for regulation of body processes.
4. Consume fish, lean meat, poultry, egg, dried beans or nuts daily for growth
and repair of body tissues.
5. Consume milk, milk products, and other calcium-rich food such as small fish
and shellfish, every day for healthy bones and teeth.
6. Consume safe foods and water to prevent diarrhea and other food-and water-
borne diseases.
7. Use iodized salt to prevent Iodine Deficiency Disorders.
8. Limit intake of salty, fried, fatty, and sugar-rich foods to prevent
cardiovascular diseases.
9. Attain normal body weight through proper diet and moderate physical
activity to maintain good health and help prevent obesity.
10. Be physically active, make healthy food choices, manage stress, avoid
alcoholic beverage, and do not smoke to help prevent lifestyle-related non-
communicable disease.
SAQA-2
1. Create your own food plate by using the USDA's MyPlate as reference. Explain
what is on your food plate and why.
2. Choose your favourite snack (chips, biscuit, soda etc.)and explain its nutritional
content, if any.
References:
Basic Nutrition and Diet Therapy by Maria Lourdes Cruz-Caudal, 2nd edition
https://www.nia.nih.gov/health/reading-food-labels
https://dtc.ucsf.edu/pdfs/FoodLists.pdf
https://www.fnri.dost.gov.ph/index.php/publications/writers-pool-corner/57-
food-and-nutrition/204-nutritional-guidelines-for-filipinos-a-prescription-to-good-
nutrition#:~:text=The%20Nutritional%20Guidelines%20for%20Filipinos,lactating%2
0women%2C%20and%20the%20elderly.
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https://www.fnri.dost.gov.ph/index.php/publications/writers-pool-corner/57-
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food-and-nutrition/204-nutritional-guidelines-for-filipinos-a-prescription-to-good-
nutrition
Acknowledgement
The information contained in this learning packet were taken from the references
above.
