A HEALTHY DIET CREATES A HEALTHY

MIND

A Learning Module for Nursing Students

Nutrition and Diet Therapy

By

Carolina B. Pedrido, MAN

Professor
 MODULE 2

“TOOLS -STANDARD AND GUIDELINES”

OVERVIEW :

This module will help you gain more knowledge about

the different tool, standard and guidelines of nutrition and
diet therapy. This will add to your information about the used
of recommended dietary allowances..

LEARNING OBJECTIVES:

1. Discuss the main uses of recommended dietary allowance.

2. Understand the recommended energy and nutrients intake
(RENI ).
3. Identify the dietary reference intake and nutrients
guidelines for filipinos.

DISCUSSION:

RDA = (Recommended Dietary Allowances)

Consist of the minimum requirements plus a safety factor
called “ margin safety” – to allow for the individual variations
within the person.
RDA is always higher than the minimum dietary requirements
as much as 100%.
“ THE MAIN USES OF RDA”

1. Food planning and procurement:

 - Use to develop plan for feeding groups of healthy
people.
- Used for food purchasing, cost control and budgeting.
2. Food programs:
- Serves as basis for nutritional goal for feeding
programs.
- Provide the nutritional standard for the thirty food
plan, which is the basis for allotment in the food
stamp program.
- It also provide nutritional guidelines for food
distribution programs.
3. Evaluating dietary survey data:
- Evaluate dietary intake of individual
- Evaluate household food use.
- Evaluate national food supply
4. Guidelines for food selection:
- Develop and evaluate food guide and family food
plans.
5. Food nutrition information and education:
- Provide guidelines for obtaining nutritious diet.
- Use as basis for educators to discuss individual
nutrients needs.
6. Food labeling:
- Provide basis for nutritional labeling of foods.
7. Food fortification (process of fortifying)
- Serves as a guide for fortification for general
population.
8. Developing new or modified food product.
- Provide guidance in establishing nutritional levels for
new food product.
9. Clinical dietetics:
- Develop therapeutic manual
- Plan modified diet
- Counsel patients requiring modified diets.
 - Plans menu and food served in institution for the
development of the disabled.
10. Nutrients supplements and special dietary foods.
- Use as a basis to formulate supplement and special
dietary foods.

“ 1989 – the Philippine RDA was formulated”

“ 2002 – revision of the RDA and became the “

RECOMMENDED ENERGY AND NUTRIENT INTAKE
(RENI)”

“ RECOMMENDED ENERGY AND NUTRIENTS INTAKE” (RENI)”

The nutrients – based dietary standard recognized in the nutrition and

health community as the source of information on recommended
intakes of energy and nutrient for the maintenance of good health.

It aims to maintain health and prevent deficiency or 97.5% of

apparently healthy filipino.

AI ( ADEQUATE INTAKE)

Will provide all the nutrients needed for growth and health , and that
the nutrients consumed should come primarily from foods. Food
contains not only the vitamins and minerals found in supplements, but
also hundred of naturally occurring substances.

“ it was also established for infant 0 – 6 mos with all other

recommendations based on 0.8g/kg of body weight for proteins.

UP (UPPER LIMITS)

Is the maximum level of daily intake unlikely to cause adverse effects

and is not a recommended level of intake.

EAR ( ESTIMATED AVERAGE REQUIREMENTS)

A daily nutrients intake value that is estimated to meet the
requirements half of the healthy individual in a life stage and gender
group.

NUTRITIONAL REQUIREMENTS:

It is the amount of specific nutrients needed by the body.

Example : iron requirement for women throughout childbearing years

remains higher than that for men.

CALORIE REQUIREMENTS:

Is the number of calorie required daily to meet energy needs.

DIETARY REFERENCE INTAKE: ( DRI’s)

It is the standard for nutrients recommendations that include the

following values:

RECOMMENDED DAILY ALLOWANCE(RDA)

This value is a goal for individual that are based on the EAR (estimated
average requirements) , it is the daily dietary intake level that is
sufficient to meet the nutrient requirement of 97% to 98% of all
healthy individual in a group. If an EAR cannot be set , no RDA value
can be proposed.

DIETARY GUIDANCE AND FOOD GUIDE:

1. Dietary guidelines for America:

It is a general goal for optimal nutrients intake.
US DEPARTMENT OF AGRICULTURE (USDA) and the US
DEPARTMENT OF HEALTH AND HUMAN SERVICES (US DHHS)
develop this as a simple system to help with the selection of
helpful diet.
2. Food guide pyramid:
It was develop by the USDA as an outline for daily food choices
based on the dietary guidelines revised 2000.

“ FOOD GUIDE PYRAMID GUIDELINES”

1. Aim for a health weight
- General rule must be the number of Kcal taken in,
must not exceed the number of Kcal burned by the
body each day.
2. Be physically active each day
- The recommended 30 minutes per day of moderate
physical activity can be done all at one time or broken
into 10 minutes segments 3x per day.
3. Let the pyramid guide your choices:
- Use to plan a healthy diet because our body needs
over 40 nutrients which presents in a variety of food
groups.
4. Choice a variety of grains especially whole grain daily.
Example: ( rice ,corn, it is recommended to take at least 6 to
11 serving per day.
5. Choose a variety of fruits and vegetables daily.
- Guidelines recommended at least 2 – 4 serving of
fruits and 3 – 5 serving of vegetables per day.
6. Keep food safe to eat.
- Ensure that food is clean and not contaminated with
bacteria, parasite, viruses and chemicals before you
eat, because these may cause illness and disease.
7. Choose low diet in saturated fat and cholesterol and moderate
in total fat.
- Fats and oil must be sparingly because it contains
more than twice the Kcal of carbohydrates, or protein
which contribute to obesity, heart disease, diabetes,
and some forms of cancer.
8. Choose beverages and foods to moderate the intake of sugar.
- Sugar is a generic name for a range of substances of
similar structure which provide 4 Kcal of energy.
 - Example: ( table sugar) fructose(found in fruits),
lactose(found in milk), and glucose(found in the
blood).
9. Choose and prepare foods with less salt.
- Salt is the main source of sodium in our diet. Moderate
intake of salt is about ¼ tsp per day, use spices and
herbs to enhances the flavor of foods.
10. Drink alcohol beverages in moderation:
- Moderate alcohol intake were tend to increase the
appetite which contribute to weight gain,
approximately 1 ounce of gin, rum, vodka, or whisky
contains 80 Kcal.

DIETARY GUIDANCE AND FOODD GUIDE:

3. Dietary guidelines for America:

It is a general goal for optimal nutrients intake.
US DEPARTMENT OF AGRICULTURE (USDA) and the US
DEPARTMENT OF HEALTH AND HUMAN SERVICES (US DHHS)
develop this as a simple system to help with the selection of
helpful diet.
4. Food guide pyramid:
It was develop by the USDA as an outline for daily food choices
based on the dietary guidelines revised 2000.

“ FOOD GUIDE PYRAMID GUIDELINES”

11. Aim for a health weight
- General rule must be the number of Kcal taken in,
must not exceed the number of Kcal burned by the
body each day.
12. Be physically active each day
- The recommended 30 minutes per day of moderate
physical activity can be done all at one time or broken
into 10 minutes segments 3x per day.
13. Let the pyramid guide your choices:
 - Use to plan a healthy diet because our body needs
over 40 nutrients which presents in a variety of food
groups.
14. Choice a variety of grains especially whole grain daily.
Example: ( rice ,corn, it is recommended to take at least 6 to
11 serving per day.
15. Choose a variety of fruits and vegetables daily.
- Guidelines recommended at least 2 – 4 serving of
fruits and 3 – 5 serving of vegetables per day.
16. Keep food safe to eat.
- Ensure that food is clean and not contaminated with
bacteria, parasite, viruses and chemicals before you
eat, because these may cause illness and disease.
17. Choose low diet in saturated fat and cholesterol and
moderate in total fat.
- Fats and oil must be sparingly because it contains
more than twice the Kcal of carbohydrates, or protein
which contribute to obesity, heart disease, diabetes,
and some forms of cancer.
18. Choose beverages and foods to moderate the intake of
sugar.
- Sugar is a generic name for a range of substances of
similar structure which provide 4 Kcal of energy.
- Example: ( table sugar) fructose(found in fruits),
lactose(found in milk), and glucose(found in the
blood).
19. Choose and prepare foods with less salt.
- Salt is the main source of sodium in our diet. Moderate
intake of salt is about ¼ tsp per day, use spices and
herbs to enhances the flavor of foods.
20. Drink alcohol beverages in moderation:
- Moderate alcohol intake were tend to increase the
appetite which contribute to weight gain,
approximately 1 ounce of gin, rum, vodka, or whisky
contains 80 Kcal.
“ FOOD EXCHANGE LIST( FEL)

This is a common group of foods that have practically the same

amount of protein, carbohydrates and fats.
The exchange list are intended for planning diabetic diet,
therefore the foods included are simple and only those allowed in
the diabetic diet are listed.

“ FOOD LABELS “
It provides the consumer with more information on the nutrients
content of food and how those nutrients affects health than
former label provided.

“ FOOD LABELING”
The primary objective of this is to ensure that the labels would
be on most food and would provide consistent nutrition
information.
Health claims allowed on labels are limited and safe by the food
and drug administration. (FDA)

DIETARY GUIDELINES FOR FILIPINOS

1. Eat a variety of foods
2. Breast feed infants exclusively from birth to 4 to 6 months,
and then give appropriate foods while continuing breast
feeding.
3. Maintain children’s normal growth through proper diet and
monitor their growth regularly.
4. Consume fish, lean, poultry, or dried beans
5. Eat more vegetables, fruits and root crops
6. Eat food cooked in edible oil daily
7. Consume milk, milk product, and other calcium rich food, such
as small fish, and dark green leafy vegetables everyday.
8. Used 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 alcohol beverage….

“ congratulation you have finished this module. I hope you understand

our topics for this module… “ thank you..

“ are you ready for your evaluation? “

EVALUATION :

1. In your own words and understanding, discuss the main uses of

Recommended Dietary Allowance.
2. What is RENI in your own understanding.
3. One of the main uses of RDA is food program. Give an example of
food program that you know.

REFERENCES:

1. Basic Nutrition and Diet Therapy; by Maria Lourdes C. Caudal

RND MEM;
2. Httsp://www.google.com; Nutrients and Clients