Professional Documents
Culture Documents
Fundamental Tools
plate vegetables
plate
grain products (pasta, potatoes, rice)
Food Wheel
Adapted by FNRI; graphic representation ofYGGN
Four groups or sections1. energy giving foods (GO)2. body building foods (GROW)3. body regulating
foods (GLOW)4. eat the recommended amount for eachfood group daily
E a t a w i d e v a r i e t y o f f o o d s e v e r y d a y.
B r e a s t f e e d i n f a n t s f r o m b i r t h t o 4 - 6 m o s . and then give appropriate foods
while continuing breast feeding.
3.
M a i n t a i n
childrens normal growth through proper diet and monitor
growth regularly
4. C o n s u m e fi s h , l e a n m e a t , p o u l t r y o r d r i e d beans.
5. E a t m o r e f r u i t s , v e g g i e s & r o o t c r o p s .
6. E a t f o o d s p r e p a r e d w / e d i b l e c o o k i n g o i l d a i l y.
7. C o n s u m e m i l k , m i l k p r o d u c t s o r o t h e r C a l c i u m rich foods.
8. U s e i o d i z e d s a l t , b u t a v o i d e x c e s s i v e intake of salty foods.
9.
Eat clean and safe foods.
10. Exercise regularly, do not smoke, and avoid drinking alcoholic beverages
Nutritional Guidelines for Americans
Eat a variety of foods.
Maintain healthy weight.
Choose a diet low in fat, saturated fat, and
cholesterol.
Choose a diet w/ plenty of veggies, fruits, and
grain products.
Use sugars only in moderation.
Use salt and sodium only in moderation.
If you drink alcoholic beverages, do so in
moderation
Dietary Standards
Computations of energy and nutrient requirements or allowances that are stated qualitatively.
REQUIREMENT
minimum amt. of energy and nutrients to maintain good health under specific conditions like age,
weight, physical activity, sex, and physiological conditions.
ALLOWANCE
minimum amount of energy and nutrients + a margin of safety to allow for individual differences and
fluctuations in health.
Recommended Dietary Allowance (RDA)
Are intended to promote optimal health by establishing nutrient intake that would lower the risk of nutrient deficiencies
and reduce the incidence of chronic disease.
. Average daily amount of nutrient considered enough to meet the known nutrient needs of practically all healthy
people.
Adequate Intake (AI) is the value used as a guide for nutrient intake when no RDA exists. It is the
average amount of nutrient that appears to sustain a desired indicator of health.
Tolerable Upper Intake Level (UL)
refers to the highest amount of s nutrient that appears safe for regular consumption and beyond
which there is an increased risk of adverse effects.
RENI focuses on energy and specific nutrients and the prevention of specific nutrient
deficiency syndromes (VAD, IDA, IDD).
One serving for vegetables in food exchange list contains 25 calories and 5 grams of carbohydrate.
One serving of vegetables equals to:
Food Exchange : Medium Fat Proteins
One serving has 75 calories and 5 grams of fat. One serving equals to:
Dietary tool that contains numerical values indicating the total amount of constituents
in food not the amount absorbed but the maximum amount of nutrient available to the
body.
Food Labels
-are the primary means of communication between the producer or the manufacturer and the
purchaser or consumer.
-Information about the products contents, ingredients, and nutritional value.
-Helps consumer see how food fits into their overall diet.
Mandatory Information on Food Labels
Name of product
Name and address of manufacturer, packer, or distributor
Place of origin
Preparation instructions
Weight or quantity
Storage instructions.
Open-date Markings
Consume before or use before or expiration date
Best use by
The Ingredient list
List of ingredients of food w/c are arranged in descending order.