Lesson 04: Nutrition Tools, Standards and Guidelines 1.

The United States Department of Agriculture (USDA)

Nutrient Recommendations food pyramid, called MyPyramid to distinguish it from earlier
versions, contains recommendations on diet and exercise
Introduction: based on the Dietary Guidelines for Americans 2005.
The Department of Nutrition for Health and Development, My Pyramid is intended to help Americans become more
in collaboration with FAO to continually reviews new aware of what they eat and what their nutrient
research and information from around the world on human requirements are. It is designed to help people learn how to
nutrient requirements and recommended nutrient intakes. eat a healthy diet, live an active lifestyle, and maintain or
This is a vast and never-ending task, given the large gradually move in the direction of a healthy weight that will
number of essential human nutrients. Many countries rely reduce the risk of weight-related diseases. It is the most
on WHO and FAO to establish and disseminate this recent in a series of publications designed to provide
information, which they adopt as part of their national Americans with broad dietary recommendations that will
dietary allowances. Others use it as a base for their promote health.
standards. The establishment of human nutrient
requirements is the common foundation for all countries to 2.Basic Tools in the Study of Nutrition:
develop food-based dietary guidelines for their populations. Your Guide To Good Nutrition ( YGGN) — the guide that
Establishing requirements means that the public health and classifies food according to body building, energy- giving,
clinical significance of intake levels – both normal, and regulating functions. It is a daily food guide w/c
deficiency and excess – and associated disease patterns for suggests the use of recommended amount and the number
each nutrient, need to be continuously thoroughly reviewed of servings in each group to provide the variety of nutrients
for all age groups. Accordingly, every ten to fifteen years, needed by the body.
enough research is complete and new evidence Classification:
accumulated to warrant WHO and FAO undertaking a 1. Body- Building Foods— foods rich in protein and minerals
revision of at least the major nutrient requirements and - also supplies B vitamins and Iron
recommended intakes. 2. Energy — Giving Foods — foods rich in carbohydrates
Thus, this will be warrants to pattern, revise and adopt by and fats
the other nation for their populations to achieve a 3. Regulating Foods — foods rich in vitamins, minerals, and
recommended dietary intake and good health for all. cellulose.
2. Food Composition Table (FCT) — a table of food values
Topic Outline: computed at 100 grams edible portion.
Nutrition Tools, Standards and Guidelines Nutrient A handbook that provides a rich source of information on
Recommendations: the composition of foods commonly consumed in the
A. Dietary Reference Intake (DRIs) country.
1.Estimated Average Requirements (EAR). Edible Portion (EP) — is the part of the food that is
2.Recommended Dietary Allowance (RDA-RENI Revised). customarily eaten by the consumer depending on his
3.Adequate Intake (Al). cultural/ food habits; Edible Portion is expressed as percent.
4.Tolerable Upper Intake Levels (UL). The percent edible portion is the proportion of edible matter
B.Dietary Guidelines and Food Guides in the food as collected or purchased, expressed on the
1.USDA Food Guide (My Pyramid) basis of weight.
2.Tools in the Study of Nutrition
3. Food and Nutrition Labelling 3. Recommended Energy and Nutrition Intakes (RENI) —
the revised edition of the dietary standard (Recommended
A. Dietary Reference Intake (DRIs): Dietary Allowance or RDA) to "emphasize that the
1. Dietary Reference Intakes (DRIs) is a generic term for a standards are in terms of nutrients, and not foods or diets.
set of nutrient reference values that includes the RENI's are defined as levels of intakes of energy and
Recommended Dietary Allowance (RDA), Adequate Intake nutrients which, on the basis of current scientific
(AI), Tolerable Upper Intake Level (UL), and Estimated knowledge, are considered adequate for the maintenance of
Average Requirement (EAR). health and well- being of nearly all healthy persons in the
2. DRI is the general term for a set of reference values population.
used to plan and assess nutrient intakes ofhealthy people. RENI's are equal to the average physiologic requirement
These values, which vary by age and sex, include: (AR), corrected for incomplete utilization or dietary nutrient
3. Recommended Dietary Allowance (RDA) (RENI-Revised): bioavailability, plus two standard deviations (sd), or twice
average daily level of intake sufficient to meet the nutrient an assumed coefficient variation (CV) to cover the needs of
requirements of nearly all (97%-98%) healthy people. almost all individuals in the population.
4. Adequate Intake (AI): established when evidence is
insufficient to develop an RDA and is set at a level assumed Uses and Applications:
to ensure nutritional adequacy. 1. Goal for energy and nutrient intakes of groups and
5. Tolerable Upper Intake Level (UL): maximum daily intake nutrient intakes of individuals.
unlikely to cause adverse health effects. (see appendices) The goal should be based on the individual's body weight
B. Dietary Guidelines and Food Guides. since the recommended energy intake is for a specified
reference weight.
2. Reference standard for the assessment of the habitual 1. Eat a variety of foods every day to get the nutrients
energy and nutrient intakes of the population or sub- needed by the body.
groups. When used for this purpose, the percentage of 2. Breastfeed infants exclusively from birth up to 6 months
individuals with habitual intakes below the RNI then give appropriate complementary foods while
(recommended nutrient intake) should be estimated. continuing breastfeeding for 2 years and beyond for
As this percentages increase, so does the likelihood that the optimum growth and development.
group is inadequately provided for. 3. Eat more vegetables and fruits every day to get the
3. Reference standard for assessment of the adequacy of essential vitamins, minerals, and fiber for regulation of body
food supplies. processes.
4. Tool for nutrition education and adequacy. 4. Consume fish, lean meat, poultry, egg, dried beans, or
5. Basis for public health and food nutrition policies. nuts daily for growth and report of body tissues,
e.g. on food fortification, food importation, food and 5. Consume milk, milk products, and other calcium-rich
nutrition labeling supplementation program. (Refer to foods - such as small fish and shellfish - every day for
Appendix — A - RENI TABLE) healthy bones and teeth.
6. Consume safe foods and water to prevent diarrhea and
4. Food Exchange List (FEL) — a grouping of common food other food and water-borne diseases.
that has practically the same amount of proteins, 7. Use iodized salt to prevent Iodine Deficiency Disorders,
carbohydrates, fats and calories. 8. Limit intake of salty, fried, fatty, and sugar-rich foods to
 One food item can be exchanged with another provided prevent cardiovascular diseases.
that the specified serving portion is followed. 9. Attain normal body weight through proper diet and
Exchange refers to food in any one group that can be moderate physical activity to maintain good health and help
substituted or exchange. prevent obesity,
 Serving portion indicates the amount of food that can be 10. Be physically active, make healthy food choices,
normally consumed by manage stress, avoid alcoholic beverages, and do not
one person at one time in one meal. smoke to help prevent lifestyle-related non- communicable
diseases.
5. Food Pyramid Guide
 A simple and easy to follow daily eating guide. Food 7. The Use of Computers
Pyramid Guide a new plan for ensuring dietary adequacy  Computers are considered as one of the important tools
that offers five (5) categories of foods to choose from. A in nutrition education, dietary analysis, diagnosis procedure
simple and easy-to-follow daily eating guide. and as therapeutic aids.

6. Nutritional Guidelines for Filipinos 8. Nutrient Density

 Primary recommendations to promote good health  Nutrient Density is a relative measure of nutrient in a
through proper nutrition. They seek to foster an adequate food in proportion to its caloric content.
and balanced diet as well as desirable food and nutrition  A food is considered nutritious when it contains more
practices and healthy habits suitable for general nutrients other than calories or
populations. considered to have a high nutrient density
 Serve as a handy reference for counseling and education INQ or Index Nutrient Quantity = % RDA of Nutrient
services. % Energy Requirement
Guidelines:  Food is considered nutritious if INQ of 1 or more for at
1. Eat a variety of foods everyday. least 4 nutrients for at
2. Breast-feed infants from birth to 4-6 months, and then least 2 nutrients.
give appropriate foods
while continuing breast feeding. 9. Labelling
3. Maintain children's normal growth through proper diet  Nutritional labelling has been made mandatory for all
and monitor their growth processed foods. The ruling
regularly. requires that the label have the following format.m
4. Consume fish. Lean meat, poultry, and dried beans. Calories
5. Eat more fruits, vegetables, and root crops.  Protein
6. Eat foods prepared with edible/cooking oil daily.  Carbohydrates
7. Consume milk, milk products, or other calcium-rich foods  Fat
such as small fish and  Vitamin C
dark green leafy vegetables everyday.  Vitamin A
8. Use iodized salt, but avoid excessive intake of salty  Thiamine
foods.  Riboflavin
9. Eat clean and safe foods.  Niacin
10.Exercise regularly, do not smoke, and avoid drinking  Calcium
alcoholic beverages.  Iron
 Vitamin B16
10 Nutritional Guidelines for Filipinos: (Revised)  Vitamin B12
 Sodium product is a special dietary food for a medical purpose and
 the listing of other nutrients are optional that it contains much needed nutrients to attain the
expected effects, such as,convalescence requirement.

3. Food and Nutrition Labelling: How to read Food labels:

Consumers gather information about foods they purchase Fortified Foods:
from a wide variety sources. RA 8976 — Philippine food fortification act of 2000, covers
Family knowledge, education, the media and advertising all all imported or locally processed foods productions for sale
convey messages about food characteristics; the or distribution in the Philippines for voluntary food
information on those labels about the nutritional content fortification under the DOH Sangkap Pinoy Seal program, or
and health benefits of food is particularly important. mandatory food fortification of staple foods. The added
nutrients for fortification shall be in the form of nature
When such information is labelled on a food product it is identical nutrients.
referred to as a "nutrition label",,"nutrition claim" or "health DOH Administrative Order No. 4-A s. 1995 serve to regulate
claim". the use of nutritional claims or micronutrients-fortified
Nutrition claims- refer to statements describing the products and to assure that the claims are true and
presence, absence, or level of a nutrient. conform with the standards. The fortification level shall be
Heath claims-refer to statements connecting a food, food appropriately presented on the label indicating the following
components or a nutrient to a state of desired health. information:
Nutrition facts- a statement or information of food labels  Number of servings per container/package
indicating the nutrient(s) and the,quantity of the said  Serving size by weight or volume (by weight for solid
nutrient found or added in the processed foods or food food and volume for liquid food)
products.  Calories (kcal) per serving
Nutrition Labelling- a system of describing processed foods  Nutrients added and their corresponding expressed as
or food products on the basis of their selected nutrient %RENI per serving.
content. Printed in food labels as "Nutrition Facts." For general requirements on nutritional claims that are
below the fortification requirements, the Codex Guidelines
Legal Basis: on Nutritional Labelling is adapted instead. In the absence
The Bureau of Food and Drugs (BFAD) under the of local regulations, the regulations, the US FDA is adapted,
Department of Health (DOH) is the government's major particularly the New Labelling and Education
implementor of food labelling regulations as stated in: Act (NLEA) of 1990, or regulations of any other internally
 RA 3750-Food, Drugs and Cosmetics Act (amended by recognized Health Agency.
EO 175 in1987) Examples of NLEA Nutrients Content Descriptors used are:
 RA 7394-The Consumer Act of the Philippines;  Free: no amount of or "physiologically inconsequential"
 BFAD Administrative Order No. 88-B s. 1984-Rules and  Fat-free: less than 0.5g/serving
Regulations Governing the labelling of Prepackaged food
Products. Reading Food Labels:
 RA 8976-Philippine Food Fortification Act of 2000. Food labels are the primary means of communication
Philippine Food Labelling: between the producer or the manufacturermand the
Per DOH administrative Order No. 88-B s. 1984 the basic purchases or consumer. Nutrition labelling is a description
requirements of labelling are the following: intended to inform the consumer of nutritional properties. It
1. Brandname/Tradename consists of two components: nutrient declaration and
2. Product Name — the product name should state the true supplementary nutrition information:
nature of the food  Nutrient declaration — standardized statement or listing
3. Net WeightNolume- the unit should be metric (kg, mg, of the nutrient content of food.
ml).  Nutrition claim — representation which states or implies
4. Ingredients- all ingredients should be declared in that a food has some particular,nutritional properties.
decreasing order of proportion The "Nutritional Facts" food labels are intended to give you
5. Manufacturer/distributor- shall be declared with complete information about the specific,packaged food.
address; street address may be omitted only if listed phone Measurements of fat, cholesterol, sodium, potassium,
directory in the preceding year carbohydrate, proteins,mvitamins and minerals are
6. Lot Identification Code/Manufacturing date or Expiry calculated for a typical portion. This information is intended
date. to make it easier for you to purchase foods that will fit in
your meal plan.
Mislabelling as defined in the Consumer Act of Serving Size- is based on the amount of food people
thePhilippines. Article 85 of Republic Act No. 7394 states: typically eat at a given meal. This may not be the serving
"A food shall also be deemed mislabelled if it's labelling or amount you normally eat. It is important to pay attention to
advertising is false or misleading in any way." For example, the serving size, including the number of servings in the
the use of medical symbol or logos, such as the caduceus, package and compare it how much you actually eat. Do not
misleads the consumer by giving an impression that the confuse portion size with serving size. The size of the
serving on the food package influences all nutrients amount
listed on the top part of the label. For example if the
package has 4 servings,and you eat the entire package, you
quadruple the calories, fat, etc. that you have eaten.
Calories and Calories from Fat: The number of calories and
grams of nutrients are provided for the stated serving size.
This is the part of the food label where you find the amount
of fat per serving.
Nutrients: This section lists the daily amount of each
nutrient in the food package. These daily values are the
reference numbers that are set by the government and are
based on current nutrition recommendations.
• Some labels list daily values for both 2,000 and 2,500
calorie diets.