NUTDTH1 4.

BALANCED DIET: - A diet in which

foods are chosen to provide kCalories,
INTRODUCTION TO NUTRITION essential nutrients, and fiber in the right
proportions.
As HIPPOCRATES believed, ‘the body
must be treated as a whole and not just a 5. ENZYMES - Are generally named by
series of parts'; He also quoted, 'let thy adding the ending "-ase" to the name of the
food be thy medicine and the medicine be substance on which the enzyme acts (for
thy food.' Today Hippocrates is known as example, protcase is an enzyme that acts
the "Father of Medicine." on proteins). Most enzymes are recognized
by the ending asc, like -maltase, lipase and
Antoine Laurent de Lavoisier is the transaminase.
father of nutrition and chemistry; he
discovered metabolism in 1770. He 6. KILOCALORIES/CALORIES - The term
demonstrated that energy from food is used to represent the amount of energy
derived due to oxidation of it. required to raise the temperature of a liter
of water one degree centigrade at sea
COMMON TERMS USED IN THE STUDY level.
OF NUTRITION
A bomb calorimeter is used to
1. NUTRITION - The study of how your determine the energy values of foods by
body uses the food that you eat; It is the placing a sample of food in a chamber,
science of food in relation to health of surrounding it with water, and then burning
an individual, community, or society and it.
the process through which food is used
to sustain life & growth. A calorie is the amount of heat
needed to raise the temperature of 1
2. MALNUTRITION - "Poor nutritional kilogram of water 1 degree Celsius.
status"; A state in which a prolonged
lack of one or more nutrients retards
physical development or causes the
appearance of specific clinical
conditions (anemia, goiter, rickets, etc.)

3. DIET - All-inclusive term referring to

food regularly eaten and liquids
regularly consumed; the sum of the food
consumed by an organism or group.

● Dieting - the deliberate

selection of food to control body
weight or nutrient intake.
● Diet food - foods that aid in
dieting.
● Cuisine - the diet of a particular
culture.
● Fad Diet - a diet popular for a 7. GOOD NUTRITIONAL STATUS -
time that often promises Implies appropriate intake of the
unreasonably fast weight loss macronutrients-carbohydrates, proteins,
or health improvements. and fats and the various vitamins and
minerals often referred to as
"Micronutrients" because they are needed 5. It is important to do a proper
in small quantities. analysis and not blame one
person.
8. MEDICAL NUTRITION THERAPY. 6. In many cases, the solution to
"DIET THERAPY" - Is the treatment of
one person's malnutrition will
disease through nutritional therapy by
involve the whole community.
registered dietitians (RDs)
11. NUTRIENTS - Consist of various
9. FOOD-MATERIAL - Usually of plant or chemical substances in the food that
animal origin, that contains or consists of makes up each person's diet; (A nutrient is
essential body nutrients, such as a chemical substance in food that helps
carbohydrates, fats, proteins, vitamins, or maintain the body.) Some provide energy.
minerals, and is ingested and assimilated
by an organism to produce energy,
stimulate growth, and maintain life. ● All help build cells and tissues,
regulate bodily processes such
QUALITIES OF A GOOD FOOD as breathing.
● No single food supplies all the
1. Nourishing or nutritious. nutrients the body needs to
function.
2. It has satiety value.
3. Prepared under sanitary ● Deficiency Disease: failure to
conditions, aesthetically and meet your nutrient needs.
scientifically.
4. Free from toxic agents. Nutrients are the components of
5. Palatability satisfies the food which have a function in...
consumers.
6. Offers variety and planned ● Providing energy,
within socio-economic context. ● Providing material for growth,
● Repair
10.GOOD NUTRITION - Means eating the
right quantity, quality and diversity of foods
● reproduction,
and getting the care we need to keep our ● starting and controlling various
bodies strong and healthy and prevent us processes immune system;
from getting sick. iron and red blood cells
12. NUTRIENT DENSITY - A measure of
the nutrients provided in a food per
1. When a person is
kilocalorie of that food.
undernourished, there are
13. ESSENTIAL NUTRIENTS - Nutrients
usually numerous reasons.
that either cannot be made in the body or
2. Often, these reasons are cannot be made in the quantities needed
connected. If a child is by the body; therefore, we must obtain
malnourished, the father may them from food.
blame the mother for not
feeding the child enough. 14. HEALTH - Is a slate of complete
3. Yet the father may not be giving physical, mental and social well-being and
the mother the right variety of not merely the absence of disease or
foods to cook. infirmity.

4. Maybe he cannot afford it, or he 15.HORMONES - A hormone is a chemical

does not have enough land. produced in one part of the body and
released into the blood to trigger or underweight. Naturally the governments in
regulate particular functions of the body. various countries were anxious to rectify
this situation. Another related problem was
● For example, insulin is a the need to estimate the amount of food to
hormone made in the pancreas be sent to various army units. This led to
that tells other cells when to the setting up of Recommended
use glucose for energy.
Dietary Allowances (RDA) in a
● Chemicals produced by cells of
the body stimulate or relard number of countries between 1940 and
certain life processes such as 1944. India was one of the first countries to
growth and reproduction. set-up Recommended Dietary Allowances
in 1944. The desirable dietary intakes of
17. NUTRITURE - The state of the nutrition energy, protein, calcium, iron, vitamin A,
of the body. Nutritional status, especially thiamin, ascorbic acid and vitamin D were
with regard to a specific nutrient. suggested in the RDAs set-up in 1944.

UNIT III On the basis of newer research

RDA or RENI findings, these recommendations have
been revised four times and a fifth revision
THE RECOMMENDED DIETARY is expected in the near future. In 1958, the
ALLOWANCES FOR NUTRIENTS recommendations for energy were revised.
In 1968 and again in 1978 allowances of all
Introduction nutrients except energy were revised. In
1968, additional recommendations were
Each day we need a number of
made for four B vitamins, namely riboflavin,
nutrients to enable our body to carry out its
nicotinic acid, folic acid and vitamin B12. In
activities efficiently. To determine what
1978, the requirements for a one more B
nutrients we need each day and how much,
vitamin, pyridoxine (B6) were included.
to keep us in good health, a lot of research
has been done. The results of these In making these
studies have been used to work out the recommendations, the ICMR committee
nutritional requirements of Indian people. was guided by the dietary allowances
suggested by Expert groups of FAO and
Why were the Recommendations Set-
WHO and also by the results of studies
up?
carried out in India on nutrient
In a number of studies the harmful requirements.
effects of nutrient deficiencies on the
In the 1978 revision, the unit of
human body and its functions were
energy joule, adopted by the International
observed. These were so revealing that the
Union of Sciences and IUNS (International
League of Nations thought it necessary to
Union of Nutritional Sciences) has also
set-up a committee to review available
been included. The 1978 revision was
experimental data and recommend daily
entitled Recommended Dietary Intake
dietary allowances for each of the nutrients
(RDI), to emphasise the intake of nutrients.
that were known at that time.
The word ‘recommended’ is used to
The Recommended Dietary emphasise that these values need to be
Allowances for Nutrients 27 revised periodically on the basis of newer
research data.
During the Second World War
(1939–45), the military recruiting officers The last revision was made in
had to reject a number of young men, who 1988. The important features of the 1988
wanted to enlist, because they were revision are:
 - the revision of body weight very low in the nutrient. For
standards for Indians example, a protein-free diet in
- complete revision of energy case of proteins. This information
requirements is used to determine the amount
- definition of quantum and type of of nutrients to be consumed daily
fat intakes through the diet to replace the
- modification of RDAs of vitamin A obligatory loss. In infants and
and D children, growth requirements are
- inclusion of several nutrients and added to the above maintenance
dietary factors not considered requirements.
earlier, such as fibre, electrolytes 5. Factorial method: In this method,
(sodium, potassium), magnesium, the needs for various functions
phosphorus, vitamin E and K, and are assessed separately and
- for the first time a provisional added up to assess the total daily
recommendation on trace requirements. This is the method
elements was made. used to arrive at total energy
requirements.
No substantial changes were 6. Nutrient turnover: Data collected
made in the RDAs for protein, B-complex by studying turnover of certain
vitamins, iron and calcium. nutrients in healthy persons, using
isotopically labelled nutrients has
General Principles of Deriving RDA been used to determine their
A number of general principles are used to requirements. Vitamin A, vitamin
arrive at nutritional requirements of an C, iron and vitamin B12
individual or the RDA for a population. requirements have been
These are: measured in this manner.
7. Depletion and repletion studies:
1. Dietary intakes: This approach These have been used to
has been used to arrive at the determine the requirements of
energy needs of children. Energy water-soluble vitamins. The
intakes of normally growing vitamin status is measured by
children is used as the basis for recording the levels of vitamin or
RDA. its coenzyme in serum or tissue
2. Growth: To define requirements (e.g., erythrocytes, leucocytes).
in early infancy, the breast milk Ascorbic acid (vitamin C), thiamin,
intake of healthy infants, or the riboflavin, niacin and pyridoxine
requirement of any particular have been established using this
nutrient for satisfactory growth has approach. The subjects are first
been utilised. fed a diet very low in the nutrient
3. Nutrient balance: As for a being studied until the biochemical
number of other nutrients, to parameters reach a low level.
arrive at the protein requirements, After that feeding graded doses of
the minimum intake of nutrients the nutrient is studied. The level at
for equilibrium (intake = output) in which response increases rapidly
adults, and nutrient retention indicates the level of requirement
consistent with satisfactory growth of the nutrient.
in children, have been used 8.
widely. The RENI is used to denote
4. Obligatory loss of nutrients: is recommendations for energy and 21
the minimal loss of the nutrient or nutrients including protein, folate, calcium,
its metabolic product through and zinc for the maintenance of health and
normal routes of elimination (viz., well-being of nearly all healthy persons in
urine, faeces and sweat). It is the population.
determined on a diet devoid of or
 For example, women need more
iron than men, while a pregnant woman
needs more of the essential nutrients than
a non-pregnant woman. Moreover, some
nutrients should be consumed more
frequently, such as water-soluble vitamins
like vitamin C. Other nutrients, on the other
hand, can be harmful if more than what is
recommended is taken, like vitamin A.

Remember, RENI is a guide to good

nutrition that can help in food choices.
An article taken from the DOST-FNRI FB
The Food and Nutrition Research page – a sample promotional items for
Institute of the Department of Science and nutrition
Technology (FNRI-DOST) launched the
PDRI 2015 during the opening ceremony of 𝐖o𝐫𝐫𝐢𝐞𝐝 𝐚𝐛𝐨𝐮𝐭 𝐲𝐨𝐮𝐫 𝐩𝐫𝐞𝐠𝐧𝐚𝐧𝐜𝐲? 𝐀𝐬𝐤
the 41st FNRI Seminar Series on July 1, 𝐃𝐎𝐒𝐓-𝐅𝐍𝐑𝐈!
2015 at the FNRI Auditorium. The 2015 “Ang bilis ng panahon…nasa
PDRI adopts the multi-level approach for unang trimester na ng pagbubuntis si
setting nutrient reference values to meet misis”, uttered by an expectant father in
the needs of various stakeholders for one of the mother’s classes I conducted.
appropriate nutrient reference values. This was followed by the question:
This is for planning and assessing diets of Ano kaya ang mga dapat kainin ni misis
healthy groups and individuals. PDRI is the habang nagbubuntis”?
collective term comprising reference value These are frequently asked
for energy and nutrient levels of intakes. questions (FAQs) from expectant parents
The components of PDRI are: on pregnancy.
Do not worry! The Department of Science
- Estimated Average Requirement and Technology-Food and Nutrition
(EAR): daily nutrient intake level Research Institute (DOST-FNRI) is at your
that meets the median or average service to give healthy advice on
requirement of healthy individuals pregnancy with the Pinggang Pinoy.
in particular life stage and sex As the name suggests, Pinggang
group, corrected for incomplete Pinoy is especially designed for Filipinos
utilization or dietary nutrient that features the GO, GROW and GLOW
bioavailability. foods represented by food items commonly
- Recommended Energy/Nutrient consumed by the population.
Intake (REI/RNI): level of intake of The GO foods are represented by
energy or nutrient which is a bowl of rice, a staple food of Filipinos,
considered adequate for the and fish like tilapia for GROW foods, as
maintenance of health and well- well as banana and malunggay leaves for
being of healthy persons in the GLOW foods.
population. Included in Pinggang Pinoy’s
- Adequate Intake (AI): daily simple and graphic design is also a glass of
nutrient intake level that is based water, which stresses the importance of
on observed or experimentally- sufficient water and fluid intake, and a
determined approximation of the figure jogging to represent regular physical
average nutrient intake by a group activity.
Recognizing the different nutrient
Refer to PDRI Tables for details. (See requirements of the different age groups,
Appendices) the FNRI developed the Pinggang Pinoy
plates for children, adolescents, pregnant
women and lactating mothers and the Stay active during pregnancy.
elderly. Regular and moderate exercise, such as
walking can help keep you feeling healthy
For pregnant mothers, here are some and comfortable. But make sure you
tips on healthy eating: consult your doctor before starting an
- Have a healthy diet. It should exercise routine.
have the right balance of The DOST-FNRI’s vision is to
carbohydrates, proteins, and provide innovative and timely food and
healthy fats as well as vitamins nutrition tools that will ensure a healthy and
and minerals. Follow the well-nourished Filipino population,
Pinggang Pinoy developed by the especially among pregnant and lactating
DOST-FNRI. The Pinggang Pinoy mothers who are the bearers of the
shows the approximate relative country’s next generation.
proportions, on a per meal basis, DOST-FNRI, kasama ninyo sa
the three food groups as follows: iba't ibang yugto ng buhay at kabuhayan.
- Half of the plate is
composed of vegetables For more information on food and
and fruits or Glow foods, nutrition, contact: Dr. Mario V. Capanzana,
with the vegetables Director, Food and Nutrition Research
portion being a bit bigger. Institute, Department of Science and
- The other half consists of Technology, General Santos Avenue,
rice or Go food, and fish Bicutan, Taguig City. E-mail:
or Grow Food, with more mcv@fnri.dost.gov.ph, Telefax: 8837-2934
rice than fish. and 8827-3164, or call: 88372071 local
2296 or visit our website:
http://www.fnri.dost.gov.ph and like our
Facebook page and follow us on Twitter
and Instagram.
with Fortunato de la Peña Rowena Cristina
Guevara Mario Capanzana
Below is a sample one-day meal plan for
a pregnant mother:
- Include milk in your daily diet, as
shown in the sample meal plan.
Milk offers essential nutrients, like
calcium, protein, and vitamin D.
- Calcium is important in developing
the baby’s bones and teeth.
- Vitamin D helps the body absorb
calcium more effectively.
- Protein is necessary for repairing
body tissues and preserving or
increasing lean muscle mass.
- Ensure that half of your plate is
composed of vegetables and fruits UNIT IV FEL (Food Exchange List)
or Glow foods. Vegetables and
fruits are also rich in dietary fiber In 1950, the US Food Exchange
that can help prevent constipation list was developed by the American Dietetic
that is common to pregnant Association, the American Diabetes
women. Association and the US Public Health
- Stay hydrated. Drink 9 or more Service to target meal planning problems.
glasses of water daily. The aim of this concept was to provide
- Have enough rest and sleep. people with diabetes with the tools to
incorporate consistency in their meal
planning and include a wider variety of same amounts of energy and
foods. Carbohydrate exchanges are 15g energy-giving nutrients.
per portion, which is different to the United - One portion of a particular food,
Kingdom carbohydrate portions of one per called an exchange, is
10g. You should not change to another approximately equal in calories
method of counting food values if you use and in the amount of protein, fat
the US Food Exchange as this may require and carbohydrates to foods in the
changing your medication if you have same group.
diabetes. - They also contain more or less
similar amounts of vitamins and
minerals.
WHAT IS FOOD EXCHANGE? - Foods in any one group can be
substituted or exchanged with
The word exchange refers to the other foods in the same group
food items on each list which may be although the sizes of the serving
substituted with any other food item on the portion may not be the same.
same list. - Foods in one group, however,
One exchange is approximately equal to cannot be traded for foods in
another in carbohydrate, calories, protein another group.
and fat within each food list. - For example, one piece of
The last published version of the galunggong may be substituted
Exchange Lists for Meal Planning was for one slice of tenderloin because
published by the American Diabetes they are both in the meat group,
Association and the American Dietetic but one piece of galunggong
Association in January 2013. These food cannot be substituted for two
exchange lists can be used to assess slices of bread because
serving sizes for each food group. galunggong is in the meat group
and the bread is in the rice group.
THE FOOD EXCHANGE LISTS - Always refer to the Food
are groups of foods that will help you Exchange Lists at the end of this
choose the right kind and amount of foods. handbook (Appendix ) when
The Exchange Lists is basic tool planning your meals.
in nutrition and it is used in meal planning,
diet instruction and estimating the energy Measuring and Weighing Foods
and macronutrient content of normal and - The measures and weights of
therapeutic diets. This tool was developed food in the Exchange Lists are for
by the Food and Nutrition Research the edible portion or E.P. (raw or
Institute, DOST. cooked) or the portion that is
customarily eaten. It is important
- The Exchange Lists allow variety to eat the right serving sizes of
in your diet and will give you foods in your meal plan.
almost unlimited choices of foods. - Each portion of food should be
- Foods are listed under six main measured accurately until you
groups, namely: rice, meat, milk, become familiar with the size of
vegetable, fruit and fat. This portions. Use a standard
consist of common foods grouped measuring cup and set of
in terms of equivalent amounts of measuring spoons.
Carbohydrates, protein, fats and - All measurements should be level.
calories. - EXCHANGES - a food - In this revised edition, as
item may be replaced or purchased or A.P. weights have
substituted with, or “exchanges” been included for the rice and fruit
for another food item belonging in exchanges. - A.P. refers to the
the same list since food in the form of the food as purchased
from the market that still includes
 the peel or skin, seeds, etc. how much carbohydrate you can have in
(refuse) or the parts that are not your daily diet.
usually eaten. This can be done by multiplying your daily
- It will be useful to have a small calorie intake by .43 and then dividing that
scale for weighing some foods. number by four.
However, it is not entirely Exchange = ([Daily Calorie Intake] * .43)/4.
necessary as the lists give the An example of this would be 1600 x .43 =
measures of food equivalent to 688 / 4 = 172 grams of carbohydrate, which
one exchange. would be your daily allowance.

DIABETIC EXCHANGE FOOD GROUPS

Processed Food This list is certainly not

- When using processed food not comprehensive, but it does contain a wide
listed in the Exchange Lists – variety of foods that conform to the diabetic
canned food, cured or processed exchange diet. Some foods may not be
food, ask your dietitian about included that are perfectly alright to eat, but
them. READ LABELS and avoid patients on a diabetic exchange diet should
those with added sugar, or with avoid eating foods in the ‘ Prohibited List ’.
too much fat or salt.
Food Exchange - What is the Food
DIABETIC EXCHANGE Exchange? (diabetes.co.uk)
A diabetic exchange diet is
designed to allow you easy control over the However, because a food does
amount of sugar and cholesterol you allow not appear in the prohibited list, it is not
into your body. A successful diabetic necessarily alright to eat.
exchange diet will help to control your
weight, BMI (Body Mass Index) and your BREAD AND STARCH
sugar levels.
It is necessary to carefully Each serving from this list
measure food in a diabetic exchange diet, contains 15 grams of carbohydrate, 0-3
and it is generally recommended to eat grams protein, 0-1 gram fat and 80
three meals and one snack per day. calories.

HOW DOES THE DIABETIC EXCHANGE

WORK?

The diabetic exchange system is

flexible and centred around selecting foods
based around your calorie intake.
To work out your calorie level and
how many servings of each food group you
can have per day, you will need to
calculate your BMI (Body Mass Index).
If you are in the normal BMI
range, you are generally allowed between
1,800 and 2,000 calories per day. For
those in the overweight BMI range, this is
reduced to roughly 1,600 and then between
1,200 and 1,400 for people in the obese
range.
Upon working out your BMI and
calorie allowances, you should then assess
 - It can be adjusted if it is not
working out for you. Consult your
dietitian regularly to review your
meal plan and adjust it according
to your varying needs.

YOUR MEAL PLAN

Total
_____ Rice Exchanges _____ Calories
_____ Meat Exchanges _____ grams
Carbohydrate
_____ Lean Meat _____ grams
Protein
_____ Medium fat meat _____ grams
Fat
_____ High-Fat meat _____ Milk
Exchanges
_____ Vegetable Exchanges
_____ Group A Vegetables
_____ Group B Vegetables
_____ Fruit Exchanges
_____ Fat Exchanges

References:
FOOD AND NUTRITION RESEARCH
INSTITUTE Nutritional Handbook for
Persons with Diabetes(2008)
https://logreport.thefilipinodoctor.com/cpm_
pdf/CPM14th%20DIABETES%20food
%20guide.pdf

UNIT V
UNDERSTANDING FOOD LABELS

MEAL PLAN
- Your meal plan below is a guide
which shows the number of
exchanges (food choices) you can
eat at each meal and snack.
- The Food Exchange Lists help
you plan your meals so that you
can keep your diabetes under
control. You can avoid monotony With today’s labels, you can:
in your diet by varying the choice - Compare one food with another.
of foods within a particular food - Choose foods that help provide
group. the balance of nutrients your body
- Your meal plan has been needs.
computed especially for you. - Plan meals and your whole diet so
they are moderate, varied and
balanced.
 a. The nutrition label should
FOOD LABELS indicate approved health
- It is a description intended to claims to clear up
inform the consumer of nutritional confusion.
properties so that they can make b. Proper nutrition label
healthier food choices. helps consumers choose
- It gives information about the more healthful diets and
product’s content, ingredients' & offers an incentive to
nutritional value. food companies to
improve the nutritional
FUNCTION qualities of their
- The serving size on the label is products.
based on an average portion size. 4. In the Philippines and other
- Similar food products have similar countries in the Southeast Asian
serving sizes to make comparing Region, there is no mandatory
products easier. nutrition-labeling requirement for
- The serving size on the label does foods.
not always correlate with a healthy a. However, several food
serving size. manufacturers,
- Most of the time, it does not match especially the
the serving size on the diabetic multinationals voluntarily,
exchange list. include nutrition
The United States Food and Drug information on their food
Administration (FDA) has proposed making products.
changes to the food labels that may correct
these problems. LABELLING LAW
- REPUBLIC ACT 3720 (FOOD,
Understanding Nutrition Labelling to DRUG AND COSMETIC ACT)
Make Informed Food Choices - Prescribes rules and regulations
- The different kinds of nutrition for the packaging and labeling of
information found on food labels foods distributed in the Philippines
are the Nutrition Facts, the - Bureau of Food and Drug (BFAD)
ingredient list, nutrition claims and interprets regulations and details
health claims. of RA 3720
- Provides lists of substances
Each country has their own Government permitted for use in food and food
regulations about nutrition labelling. packaging materials

Example:
1. Only Nutrition Facts and the
ingredient list are mandatory in
Canada.
2. An example of a regulated health NUTRITION LABELING
claim is: “ A healthy diet rich in - Nutrition facts shall be presented
vegetables and fruit may help in tabular form
reduce the risk of some types of - All nutrient quantities shall be
cancer.” declared in relation to the average
3. In the USA, the Nutrition Labeling or usual serving in terms of slices,
and Education Act of 1990 (NLEA) pieces or a specified weight or
requires nutrition labeling for most volume.
food and authorizes the use of - Declaration of nutrients can be
nutrient content claims and expressed in unit per serving or %
approved health claims. Recommended Energy and
Nutrient (RENI) Intake or both.
 - Locally manufactured food
products intended for local MANDATORY LABELLING
consumption shall also indicate REQUIREMENTS
the corresponding RENI values in 1. Product Identity or Name of Product
actual percentage expressed in - the name should distinguish the
whole numbers. product from other products of the
- Nutrients present in amounts less same type
than 2% of the RENI shall be - A sufficient precise description of
indicated by the statement the food and of its nature
“contains less (or symbol “<“) 2% - Product name should not be
or by an asterisk referring to this misleading
statement. - The name prescribed by law

2. Net Content Declaration

- Expression of the weight,
measure or numerical count or a
combination of numerical count
and weight of the product inside
the package.
- helps consumers compare
products fairly.

Examples:
- NET WEIGHT 227 g
- NET CONTENTS 355 mL
- NET WT. 397 g
- 24 pieces
- NET WT. 2.95 kg
- NET CONTENTS 9.463 L

LABELLING
- Means provision of adequate
information and accurate 3. Ingredients
identification of the pre-packaged
foods on the package - Are defined in Article to mean
- Means by which product “any substance, including
communicates with the additives, used in the manufacture
consumers, traders, regulatory or preparation of a foodstuff and
agency still present in the finished
- It must be correct, not misleading, product.”
- Listing of all the ingredients or
accurate and legible
components of the product in
PARTS OF A LABEL descending order of
- Principal Display Panel (PDP) or predominance by weight
Alternate Principal Display Panel
- Portion of the package label that
is most likely to be seen by the
consumer.
- Sometimes, a food package may
also have an alternate principal
display panel, which refers to the
other surface of the package that
is also suitable for display as
PDP. Examples:
 - Snails in Coconut Milk Examples:
- Ingredients: Snail, coconut milk,
salt, garlic, spices
- Benzoic acid (preservative) Manufactured
- Sodium sulfate (antioxidant) by:________________________________
- FD & C Blue No. 1
Distributed
by:________________________________
LET’S TAKE A REVIEW 😊
__
The list of ingredients, which is
mandatory, can also help you make Packed by:
informed food choices. __________________________________
- It is important to know that the __
ingredients are always listed in
descending order by weight 5. Country of Origin
with the item in the greatest
amount listed first. - Example: Product of the
- This can help you choose Philippines
between products. - Lot identification code
- Another example shown below, - The lot identification code/
whole grain rolled oats is the production code shall be
ingredient in the greatest amount embossed or otherwise
since it is listed first. permanently marked on
immediate individual packages or
containers.
- some products may appear
misleading if their place of origin is
not stated.
-

6. Open-Date Marking for specific food

- means legibly indicating a date on

The list of ingredients is: food labels/packages for the
- a source of certain nutrient purpose of informing the
information; and consumer about the expected
- a source of information for people quality of product at a given period
with food allergies or health of time provided that it has been
concerns or for people who avoid properly stored.
certain ingredients based on their - EXAMPLE:
beliefs. - “Consume before”
- For example, the ingredient list - “Best before”
will show if the food contains - “expiration date
added sugars such as corn syrup,
dextrose, fructose, glucose,
golden syrup, malt syrup, invert All foods should be date marked
sugar and concentrated fruit juice. apart from very long life products.

4. Name and Address of Manufacturer,

Packer or Distributor Indicates the end of a period after
- shown for any complaints or the certain qualities to the product must be
suggestions. expected to deteriorate.
 After such date, the product may b. If not, it is about time you
still be satisfactory for human consumption learn about the nutritional
& may remain marketable, but the makers qualities of all the
presumably no longer guarantee its best products you buy and
quality. plan a healthy diet.
INFORMATION PROVIDED ON FOOD
LABELS?

A. NUTRITION FACTS

7. Preparation Instructions – this should

be shown specially on high risk food so all - fresh fruit and vegetables;
bacteria are killed during cooking. - raw meat, poultry, fish and
seafood;
8. Storage Instructions – should be given - foods prepared or processed at
so that the date mark should be valid. the store: bakery items, sausage, salads;
9. Information Panel - Required - oods that contain very few
information: nutrients: coffee beans, tea leaves, spices;
- alcoholic beverages.
1. All other mandatory information
which include the name and How do you use the Nutrition Facts
address of the manufacturer, table?
packer, or distributor; the
ingredient list and the country of The Nutrition Facts table has information
origin that will enable you to:
2. The nutrition facts (when present)
may appear on the information - compare foods that are similar to
panel determine which one may be a
a. Are you aware of the better choice for you;
nutritional information the - find foods that have more of a
label provides you? nutrient that you might want, like
fibre, vitamin A, calcium or iron;
 - find foods that have less of a Example. ½ cup (114 g)
nutrient that you might want less Servings per container 4
of, such as fat, saturated fat, trans
fat, sugars or sodium; and select
foods for special diets; for
example, some individuals who
manage their diabetes may want
to use the Nutrition Facts table to
keep track of the amount of
carbohydrate they are consuming.

Nutrition Facts are based on a specific

amount of food - compare this to the
amount you eat.

- The first thing you should do when

you read the Nutrition Facts table
is to:
- look at the specific
amount of food listed;
and
- compare it to how much
you actually eat.
If you eat more or less than
specified in the Nutrition Facts table, the
amount of each nutrient consumed will be
different than what’s shown in the table.
This specific amount will be given 2. AMOUNTS PER SERVING
in measures you may be familiar with, such - The total calories and the calories
as 1 cup or 1 slice of bread and in a metric from fat are listed.
unit such as millilitres or grams. - These numbers help consumers
It is important to refer to this make decisions about fat intake.
amount when comparing products. - The list of nutrients includes total
fat, trans fat, saturated fat,
cholesterol, sodium, total
The specific amount of food is not carbohydrate, dietary fiber,
necessarily a suggested quantity of food to sugars, and protein.
consume. - These nutrients are important to
our health.
1. SERVING & SERVING SIZE – amount - Their amounts are given in grams
per serving (g) or milligrams (mg) per serving
to the right of the nutrient.
- This gives you the size and total
number of servings in the
container.
- This reflects the amount that
people customarily consume.
- Uses standard serving sizes.
- Influences the amount of nutrients
a consumer will receive
depending upon how much he has
consumed in relation to a serving.
 For example, if the Percent Daily Value for
vitamin C of all the foods you eat in a day
adds up to 100%, you are getting the
recommended amount of vitamin C.

How can you use the % Daily Value?

Follow these three steps to choose
healthier food products:
Step 1: Look at the amount of food
- Nutrition Facts are based on a
specific amount of food. Compare
this to the amount you eat.

Step 2: Read the % Daily Value.

- The % DV helps you see if a
specific amount of food has a little
or a lot of a nutrient.
- This example shows that the - As a rule of thumb, remember the
amount you consume may be following numbers:
different than the specific amount
listed in the Nutrition Facts table. • 5% DV or less is a little.
- You should therefore refer to the
Nutrition Facts table to determine • 15% DV or more is a lot.
the specific amount of food listed - This applies to all nutrients in the
and compare it to the amount of Nutrition Facts table.
food that you consume. Step 3: Choose.
- For packages that are consumed - Make a better choice for you.
as one portion (e.g., small - You may want to look for food
containers of yogurt, individual- products with higher % DVs for
size packs of peanuts, juice- fibre, vitamin A, calcium and iron.
boxes), the nutrient information in - You may also want to look for
the Nutrition Facts table applies to foods with lower % DVs for fat,
the whole package so that it is saturated and trans fats, and
easier for people to know the sodium.
amount of calories and nutrients - Remember to compare similar
they are consuming. amounts of food.
- There is no mention of vitamin C
3. PERCENT DAILY VALUE in the nutrients to increase list, but
for some individuals, it could be a
nutrient to increase.
- Vegetables and fruit are the best
food sources of vitamin C.

4. VITAMINS AND MINERALS

Only 2 vitamins (A and C) and 2
minerals (calcium and iron) are required on
the food label. But, when vitamins or
minerals are added to the food, or when a
vitamin or mineral claim is made, those
nutrients must be listed on the nutrition
label. Food companies can voluntarily list
other vitamins and minerals in the food.
 EXAMPLES of nutrition claims
that indicate a food has more of certain
nutrients which you may want to increase,
B. NUTRITION CLAIMS such as iron, calcium or fibre.

Because nutrition claims are

optional and only highlight one nutrient, you
may still need to refer to the Nutrition Facts
table to make informed food choices.
To be able to use these nutrition
claims, the food must meet specific criteria.
For example:

- the claim “source of fibre”

indicates that the product must have 2 g or
more of fibre per specific amount of food
and per reference amount;
- to be able to say the product is
“high in fibre”, the product must have 4 g
- Are regulated statements made or more of fibre per specific amount of
when a food meets certain criteria food and per reference amount;
- They are optional, and may be - for a product to have the claim “very high
found only on some food products in fibre”, the product must have at least 6
- Nutrition claims are also referred g of fibre per specific amount of food and
to as nutrient content claims. per reference amount; and
- It can also help you make - for most vitamins and minerals, a
informed food choices by “source” indicates that a serving of the
highlighting a feature of interest in food contains at least 5% of the Daily
the food, such as “Good source of value, as indicated in the Nutrition Facts
vitamin C.” table.
- Here are examples of nutrition
claims that can help you choose
foods to decrease your intake of
certain nutrients, such as fat or
sodium.
- To be able to use these nutrition
claims, the food product must
meet specific criteria (according to
government regulations and
guidelines to ensure that they are
consistent and not misleading.)

For example:
C. HEALTH CLAIMS --- “ A
For “sodium free”, the product
healthy diet…”
must have less than 5 mg of sodium per
specific amount of food and per a pre-set - tells about the relationship
amount of food specified in the regulations, between a nutrient/food and the risk of a
the reference amount; in order to be able disease or health-related condition may
to say the product is “low in fat”, the also show up on the front of the package.
product must have 3 g or less of fat per There are also five health claims on how
specific amount of food and per reference diet affects health and the reduction of the
amount. risk of disease.
 - AN EXAMPLE of one of the four
claims that start with the wording
“A healthy diet...”.
1. “A healthy diet low in saturated and trans
fats may reduce the risk of heart disease.
(Naming the food) is free of saturated and
trans fats.”

- Government regulations specify the

criteria a food must meet before a claim
can be made, and the wording of the claim
to ensure that they are consistent and not
misleading.
- Because health claims are optional and
only highlight a few key nutrients or foods,
you may still need to refer to the Nutrition
Facts table to make food choices that are
better for you.

The other disease risk reduction claims

are:

2. a healthy diet with adequate calcium and

vitamin D, and regular physical activity,
help to achieve strong bones and may
reduce the risk of osteoporosis;
3. a healthy diet rich in vegetables and fruit
may help reduce the risk of some types of
cancer; and
4. a healthy diet containing foods high in
potassium and low in sodium may reduce
the risk of high blood pressure, a risk factor
for stroke and heart disease.
5. "[serving size from Nutrition Facts table
in metric and common household
measures] of [naming the product] provides
X% of the daily amount of plant sterols
shown to help reduce/lower cholesterol in
adults."
- Calcium & osteoporosis- must contain
20% (200mg) or more of the RDI, for
calcium per serving.

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labeti/guide/tab8e.shtml