I.

Nutrition Tools, Standards and

Guidelines Nutrient Recommendations
TOPIC : A. Dietary Reference Intakes (DRI’s)
 Learning Objective:
In this lesson, you are expected to:

use the Dietary Reference Intakes to determine

daily nutrient recommendations

design a quality diet plan using MyPlate Daily Food

Plan.

state recommendation(s) for fruit and vegetable

consumption and list the potential benefits of this
eating program.
 DEFINITION OF
TERMS
• healthy diet. consists of a variety of foods
eaten in moderation and in the right
proportion. It provides enough energy and
nutrients to meet the nutritional needs of the
individual. Is planned using the basic tools in
nutrition.
• basic tool in nutrition serve as dietary guides in
planning for a healthy diet.
• Dietary Guides. Are tools devised to aid in
planning, procuring, preparing, serving and
consuming meals for both normal and
therapeutic diets of individuals or group
 • A nutritionally satisfactory diet is
based on a wise selection of a
variety of foods in
recommended amounts. To
Tools in successfully design such diet,
certain tools offer guidance in
Designing food selection. They are
a Healthy applicable for healthy individuals
and often serve as a basis for
Diet diet modifications in case of
illness.
 The most recent recommendations
from the Food and Nutrition Board
are the “Dietary Reference Intakes”
(DRI). The DRI include 4 sets of
standards:
1. Recommended Dietary
Allowances (RDA): average daily
Dietary Reference level of intake sufficient to meet
Intakes: the nutrient requirements of
nearly all (97%-98%), healthy
people.
2. Adequate Intakes
(AI): established when evidence
is insufficient to develop an RDA
and is set at a level assumed to
ensure nutritional adequacy.
 3. Tolerable Upper Intake
Levels (UL): maximum
daily intake unlikely to cause
adverse health effects.
4. Estimated Average
Dietary Reference Requirements (EARs):
Intakes: expected to satisfy the
needs of 50% of the people
in that age group based on a
review of the scientific
literature.
 • In the United States and
Canada, a new set of reference
values have been developed to
replace and expand upon the
Dietary Reference recommended dietary
Intakes: allowance. It is called the
Dietary Reference dietary reference intakes
Intakes:
(DRIs).
• These included dietary
reference intakes include the
RDAs, adequate intakes (AIs),
and tolerable upper intake
level (UL).
• Recommended Dietary
Allowance (RDA)
- are intended to promote
optimal health by establishing
nutrient intakes that would
lower the risk of nutrient
deficiencies and reduce the
incidence of chronic disease.
- is the average daily amount of
a 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 a nutrient that
appears to sustain a desired indicator of health.

• Tolerable upper intake level (UL) refers to the

highest amount of a nutrient that appears safe
for regular consumption and beyond which
there is an increased risk of adverse effects.
Refer to table 1.3 and table 1.4 for DRIs and safe
upper limits of selected nutrients, respectively.
TABLE 1.1

Total Carbo- Biotin (g/ Calcium (mg/ Folate

Age (yr) Energy+ Protein Total Fat hydrate Total day) day) (g/
(kcal) (g) Fiber day)

Infants
0-6 mo 570/520 9.1 31 60 ND 5 210 65
7-12 mo 743/676 13.5 30 95 ND 6 270 80
Children
1-3 1046/992 13 ND++ 130 19 8 500 150
4-6 1742-1642 19 ND 130 25 12 800 200
Males
9-13 2279 34 ND 130 31 20 1300 300
14-18 3152 52 ND 130 38 25 1300 400
19-30 3067-2957 56 ND 130 38 30 1000 400
31-50 2947-2757 56 ND 130 38 30 1000 400
51-70 2747-2557 56 ND 130 30 30 1200 400
>70 ≤2547 56 ND 130 30 30 1200 400
Females
9-13 2071 34 ND 130 26 20 1300 300
14-18 2368 46 ND 130 26 25 1300 400
19-30 2403-2326 46 ND 130 26 30 1000 400
31-50 2319-2186 46 ND 130 26 30 1000 400
51-70 2179-2046 46 ND 130 21 30 1200 400
>70 ≤2039 46 ND 130 21 30 1200 400
Pregnant
≤18 2368-2820 +25 ND 175 28 30 1300 600
19-30 2403-2855 +25 ND 175 28 30 1000 600
31-50 2403-2855 +25 ND 175 28 30 1000 600
Lactating
≤18 2689-2768 +25 ND 210 29 35 1300 500
19-30 2733-2803 +25 ND 210 29 35 1000 500
31-50 2733-2803 +25 ND 210 29 35 1000 500
 TABLE 1.1

Iodine Iron Mag-nesium Niacin Phos-phorus Ribo-flavin Sele-nium Thiamin Vita-min A

Age (yr) (g/ (mg/ (mg/day) (mg/ (mg/day) (mg/ (g/ (mg/ (g/
day) day) day) day) day) day) day)

Infants
0-6 mo 110 0.27 30 2 100 0.3 15 0.2 400
7-12 mo 130 11 75 4 275 0.4 20 0.3 500
Children
1-3 90 7 80 6 460 0.5 20 0.5 300
4-6 90 10 130 8 500 0.6 30 0.6 400
Males
9-13 120 8 240 12 1250 0.9 40 0.9 600
14-18 150 11 410 16 1250 1.3 55 1.2 900
19-30 150 8 400 16 700 1.3 55 1.2 900
31-50 150 8 420 16 700 1.3 55 1.2 900
51-70 150 8 420 16 700 1.3 55 1.2 900
>70 150 8 420 16 700 1.3 55 1.2 900
Females
9-13 120 8 240 12 1250 0.9 40 0.9 600
14-18 150 15 360 14 1250 1 55 1 700
19-30 150 18 310 14 700 1.1 55 1.1 700
31-50 150 18 320 14 700 1.1 55 1.1 700
51-70 150 8 320 14 700 1.1 55 1.1 700
>70 150 8 320 14 700 1.1 55 1.1 700
Pregnant
≤18 220 27 400 18 1250 1.4 60 1.4 750
19-30 220 27 350 18 700 1.4 60 1.4 770
31-50 220 27 360 18 700 1.4 60 1.4 770
Lactating
≤18 290 10 360 17 1250 1.6 70 1.4 1200
19-30 290 9 310 17 700 1.6 70 1.4 1300
31-50 290 9 320 17 700 1.6 70 1.4 1300
 TABLE 1.1

Vitamin B12 Vitamin C Vitamin D Vitamin E Vitamin K

Age (yr) Vitamin B6 (g/ (mg/ (g/ (mg/ (g/ Zinc
(mg/day) day) day) day) day) day) (mg/day)

Infants
0-6 mo 0.1 0.4 40 5 4 2 2
7-12 mo 0.3 0.5 50 5 5 2.5 3
Children
1-3 0.5 0.9 15 5 6 30 3
4-6 0.6 1.2 25 5 7 50 5
Males
9-13 1 1.8 45 5 11 60 8
14-18 1.3 2.4 75 5 15 75 11
19-30 1.3 2.4 90 5 15 120 11
31-50 1.3 2.4 90 5 15 120 11
51-70 1.7 2.4 90 10 15 120 11
>70 1.7 2.4 90 15 15 120 11
Females
9-13 1 1.8 45 5 11 60 8
14-18 1.2 2.4 65 5 15 75 9
19-30 1.3 2.4 75 5 15 90 8
31-50 1.3 2.4 75 5 15 90 8
51-70 1.5 2.4 75 10 15 90 8
>70 1.5 2.4 75 15 15 90 8
Pregnant
≤18 1.9 2.6 80 5 15 75 12
19-30 1.9 2.6 85 5 15 90 11
31-50 1.9 2.6 85 5 15 90 11
Lactating
≤18 2 2.8 115 5 19 75 13
19-30 2 2.8 120 5 19 90 12
31-50 2 2.8 120 5 19 90 12
 TABLE 1.2 Tolerable Upper Intakes of Selected Nutrients*

Age (yr) Vitamin D (µg) Niacin Vitamin B6 (mg) Folate Ca Mg

(mg) (mg) (mg) (mg)

1-3 50 10 30 300 2500 65

4-8 50 15 40 400 2500 110

9-13 50 20 60 600 2500 350

14-18 50 30 80 800 2500 350

19-70 50 35 100 1000 2500 350

> 70 50 35 100 1000 2500 350

Pregnancy
< 18 50 30 80 800 2500 350
19 -50 50 35 100 1000 2500 350

Lactation
< 18 50 30 80 800 2500 350
19 -50 50 35 100 1000 2500 350

Data taken from Cataldo, et al. 2003. Nutrition

and Diet Therapy. 6 Ed.
• In the Philippines, the 2002 revised
edition of the RDA is now called the
recommended energy and nutrient
intakes or RENI.
• This dietary standard for Filipinos
appears in Table 1. The RENI provides
the public about the level of essential
nutrient that must be taken.
++ Energy Table 1.3

Ref E++ Protein Vitamin A Vit.C Vit.B1 Vitamin Niacin Folate Ca Fe I

Wt+ Kcal g mcg RE mg mg B2 mg mcg mg mg mcg
(k) mg NE DFE
Infants
Birth - <6 6 560 9 375 30 0.2 0.3 1.5 65 200 0.38 90
months
6 - <12 months 9 720 14 400 30 0.4 0.4 4 80 400 10 90

Children
1-3 y 13 1070 28 400 30 0.5 0.5 6 160 500 8 90
4-6 y 19 1410 38 400 30 0.6 0.6 7 200 550 9 90
7-9 y 24 1600 43 400 35 0.7 0.7 9 300 700 11 120
Males
10-12 y 34 2140 54 400 45 0.9 1.0 12 400 1000 13 120
13-15 y 50 2800 71 550 65 1.2 1.3 16 400 1000 20 150
16-18 y 58 2840 73 600 75 1.4 1.5 16 400 1000 14 150
19-29 y 59 2490 67 550 75 1.2 1.3 16 400 750 12 150
30-49 y 59 2420 67 550 75 1.2 1.3 16 400 750 12 150
50-64 y 59 2170 67 550 75 1.2 1.3 16 400 800 12 150
65 + 59 1890 67 550 75 1.2 1.3 16 400 800 12 150
Females
10-12 y 35 1920 49 400 45 0.9 0.9 12 400 1000 19 120
13-15 y 49 2250 63 450 65 1.0 1.0 14 400 1000 21 150
16-18 y 50 2050 59 450 70 1.1 1.1 14 400 1000 27 150
19-29 y 51 1860 58 500 70 1.1 1.1 14 400 750 27 150
30-49 y 51 1810 58 500 70 1.1 1.1 14 400 750 27 150
50-64 y 51 1620 58 500 70 1.1 1.1 14 400 800 27 150
65 + 51 1410 58 500 70 1.1 1.1 14 400 800 10 150
Pregnant
1st trimester - 66 800 80 1.4 1.7 18 600 800 27 200

2nd trimester +300 66 800 80 1.4 1.7 18 600 800 34 200

3rd trimester +300 66 800 80 1.4 1.7 18 600 800 38 200

Lactating
1st 6 mo +500 81 900 105 1.5 1.7 17 500 750 27 200
2nd 6 mo +500 76 900 105 1.5 1.7 17 500 750 30 200

* Developed by the Food and Nutrition Research Institute, Department of Science and Technology. RENI is formerly called the Recommended Dietary Allowance. Data
taken from the Recommended Energy and Nutrient Intakes, Philippines, 2002 Edition published by FNRI-DOST in 2002.
+ Reference weight
 Energy RDA
• Everyone's food energy intake
must equal the energy
expended, for the person to
maintain their body weight. The
average energy consumption is
aimed at setting a standard for
people to work from and it
gives an example of how many
kcalories are reasonable for this
group. An output side of the
energy balance equation, how
much energy people should
expend, has not been
established.
 Protein RDA

• Protein recommendations are mainly based

on the individuals body weight. The protein
RDA is high, to cover most person's needs.
The average requirement for protein is 0.6
grams per kilogram of body weight; the RDA is
0.8 grams this is said to meet 97.5% of the
population's needs.
 The amount of protein
recommended represents a small
percentage of a person's energy
allowance; with the remainder
acquired from carbohydrates and
No RDA for fats. The general guideline for
carbohydrate and fat is that more
Carbohydrate than half of daily energy should
and Fat come from carbohydrates, with no
more than one-third from fat.
 • The larger and more active a
person the greater the need
for water. Most people need
a least 6 to 8 eight-ounce
glasses of liquids a day. This
Water
is truly an area neglected by
Recommendation most individuals.
 • There is no
recommendation for fiber,
however it is
recommended that
Fiber sufficient fiber be obtained
from fruits, vegetables,
Recommendation legumes, and whole-grain
products, which also
provide vitamins, minerals
and water.
 • Dietary Reference Intakes (DRIs) are a set
of reference values used to plan and
PURPOSES: assess nutrient intakes of healthy people.
They are used widely in:
Dietary • Designing and evaluating research studies
Reference and results
• Developing dietary guidelines and food
Intakes guides
(DRIs) • Planning and tracking nutrition-related
public health programs and diets for
military personnel
• Creating patient and consumer
counseling and educational programs
 III. Dietary Guidelines and
Food Guides
A. USDA Food Guide
B. My Pyramid
TOPIC C.
D.
Food Exchange List
Food Labels
E. Nutrient Guidelines for
Filipino
 In this lesson, you are
expected to:
✓design a healthy diet using
food guides and nutritional
LEARNING guidelines set by health
experts.
OBJECTIVES ✓distinguish valid source of
information about nutrition.
✓interpret Nutrition Facts
panel and health claims on
a food label.
✓plan a healthy diet.
 • Most regions of the world
have developed their own
food guides customized
according to individual
Food cultures. For instance, China
and Korea use a pagoda
Guides shape, many European
countries use a pie or plate
model, Canada uses a
rainbow, and Philippines and
the United States use the
pyramid shape
 • The food guide pyramid is a
pictorial type of the daily food
guide designed to help
individuals plan diets to meet
the nutrient recommendations
Food for health promotion and
disease prevention. The
Guide pyramid teaches the principle
of eating a variety of foods
Pyramid. every day, the need for
moderation in some food
groups while emphasizing the
importance of other food
items.
KEY
 Fat (naturally occurring and added)
Sugars (added)

Meat, Poultry, Fish, Dry

Beans, Eggs, & Nuts
Group
2-3 SERVINGS

Bread, Cereal, Rice,

& Pasta Group
6-11 SERVINGS
 • The U.S. Food Guide Pyramid
in figure 1.1 was released by
the US Department of
Agriculture and Department of
Health and Human Services in
The US 1992.
Pyramid
The Food Guide
used in the
Food Philippines shown in figure 1.2
was developed by Sanirose
Guide Orbeta and the Food and
Nutrition Research Institute.
Notice that the American food
Pyramid pyramid is built around five
food groups (the tip excluded)
while the Filipino version
comprised of six food groups.
 TABLE 1.4

GROUP / Selection Tips Major Nutrients Serving size

BREADS, CEREALS, AND OTHER GRAIN PRODUCTS Rich in complex carbohydrates including fiber, B vitamins, iron, magnesium, and zinc. 6 to 11 servings/day
Good first choice: whole grains, enriched breads, rolls, tortillas, cereals, bagels, rice, pastas, air-popped corn
A serving =
Reasonable second choice: pancakes, muffins, cornbread, crackers, cookies, biscuits, granola, taco shells, • 1 slice bread
waffles, French toast • ½ cup cooked cereal, rice or pasta
Limit selections: croissant, fried rice, pastries, doughnuts, cakes, pies • 1 oz ready-to-eat cereal
• ½ bun, bagel, or English muffin
• 1 small roll, biscuit, or muffin
• 3-4 small or 2 large crackers

VEGETABLES Rich in vitamin A, vitamin C, folate, potassium, magnesium, and fiber 3 to 5 servings/day

Good first choice: fresh vegetables A serving =

Lack in fat and cholesterol • ½ cup cooked or raw vegetables
Reasonable second choice: candied sweet potatoes • 1 cup leafy raw vegetables
• ½ cup cooked legumes
Limit selections: French fries and potato salad • ¾ cup veg. juice

FRUITS Rich in vitamin A, vitamin C, potassium, and fiber 2 to 4 servings/day

A serving =
Good first choice: fresh fruits Lack in sodium, fat, and cholesterol • 1 med. apple/ orange / banana
Reasonable second choice: canned or frozen fruit (in syrup), sweetened juices • ½ grapefruit
• ¾ cup juice
Limit selections: dried fruit, coconut, avocados, olives • ½ cup berries
• ½ cup diced, cooked or canned fruit
• ¼ cup dried fruit

MEAT, POULTRY, FISH, and ALTERNATES Animal sources are rich in protein, phosphorus, iron, vitamin B6, vitamin B12, zinc, niacin, 2 to 3 servings / day
and thiamin. A serving =
Good first choice: fish, shellfish, poultry (light meat, no skin), legumes, egg whites • 2 to 3 ounces lean, cooked meat, poultry, or fish
Legumes are rich in protein, fiber, thiamin, folate, vitamin E, iron, potassium, zinc and
Reasonable second choice: poultry (dark meat, no skin), lean meat (fat-trimmed beef, lamb or pork), beans, magnesium and lack in fat and cholesterol 1 ounce of meat =
whole eggs, tofu, tempe • 1 egg
Limit selections: egg yolks fried fish or poultry, hotdogs, luncheon meats, ground beef, sausage, bacon, peanut • ½ cup cooked legumes
butter, or nuts • 4 ounces tofu
• 2 tablespoon nuts, seeds, or peanut butter

Calcium, riboflavin, protein, vitamin B12, and when fortified, vitamin D and vitamin A 3 servings/ day: (teens and young adults, pregnant/ lactating women, women
MILK, CHEESE, and YOGURT past menopause); 4 servings: pregnant and lactating teenagers
Good first choice: nonfat and 1% low-fat milk and nonfat milk products, fortified soya milk A serving =
Reasonable second choice: 2% reduced-fat milk, and low fat products, chocolate milk, sherbet, ice milk • 1cup milk or yogurt
• 2 oz process cheese
Limit selections: whole milk, custard, milk shakes

FATS, SWEETS, and ALCOHOLIC BEVERAGES

Sugar, fat, alcohol, and food energy Use sparingly
Limit selections: butter, margarine, oils, lard, salad dressing, mayonnaise, sour cream, cream cheese, gravy,
potato chips, foods high in sugar, chocolates, alcohol beverages

* Source: Whitney, E and SR Rolfes. Understanding Nutrition, 10Ed. 2005.

 As shown in Table 1.4,
it is a food group plan
that assigns foods to
major groups. It
U.S. Food suggests the proper
Guide combination of foods
in a meal and serving
sizes.
 Body Butter Body

Body-building Energy-giving Body-

foods are high in
foods are rich
carbohydrates
regulating
in proteins and
Your Guide minerals such
as meat, fish,
and fats such as
rice and rice
products, breads,
foods are
rich in
vitamins,
to Good poultry, eggs,
and dried
corn, root crops,
sugar and
sweets, pasta
minerals,
fiber, and
beans;
Nutrition and noodles;
butter,
margarine,
water like
fruits and
mayonnaise, vegetables.
cooking oil,
coconut cream,
etc.;
Figure 1.2 The Food Guide Pyramid for Filipinos
 For other age groups and detailed serving suggestions,
Table 1.5 Recommended Daily Servings of Foods for Adult Filipinos*
Adult Pregnant Mother Lactating Mother
Food Group (20-39 years) (20-39 years) (20-39 years)

Energy
Rice 5 ½ -8 cups 5 ½-6 cups 6-7 cups
Sugar 5-8 teaspoons 6 teaspoons 6 teaspoons
Fats and Oils 6-8 teaspoons 7 teaspoons 7 teaspoons

Body-building
Fish/Meat/Poultry 2 ¾ -3 servings 3 ¼ servings 3 ½ servings
Milk. Whole 1 glass 1 glass 1 glass
Eggs 1 piece 1 piece 1 piece

Regulating
Leafy vegetables ¾ cup cooked ¾ cup cooked 1 cup, cooked
Other vegetables ¾ cup cooked 1 cup, cooked 1 cup, cooked
Vitamin C-rich fruit 1 serving fruit 1 servings 1 serving
Other fruits 1 serving 1 serving 1 serving
Table 1.6
Total Carbo- Biotin Calcium (mg/ Folate
Age (yr) Energy+ Protein Total Fat hydrate Total (g/ day) (g/
(kcal) (g) Fiber day) day)

Infants
0-6 mo 570/520 9.1 31 60 ND 5 210 65
7-12 mo 743/676 13.5 30 95 ND 6 270 80
Children
1-3 1046/992 13 ND++ 130 19 8 500 150
4-6 1742-1642 19 ND 130 25 12 800 200
Males
9-13 2279 34 ND 130 31 20 1300 300
14-18 3152 52 ND 130 38 25 1300 400
19-30 3067-2957 56 ND 130 38 30 1000 400
31-50 2947-2757 56 ND 130 38 30 1000 400
51-70 2747-2557 56 ND 130 30 30 1200 400
>70 ≤2547 56 ND 130 30 30 1200 400
Females
9-13 2071 34 ND 130 26 20 1300 300
14-18 2368 46 ND 130 26 25 1300 400
19-30 2403-2326 46 ND 130 26 30 1000 400
31-50 2319-2186 46 ND 130 26 30 1000 400
51-70 2179-2046 46 ND 130 21 30 1200 400
>70 ≤2039 46 ND 130 21 30 1200 400
Pregnant
≤18 2368-2820 +25 ND 175 28 30 1300 600
19-30 2403-2855 +25 ND 175 28 30 1000 600
31-50 2403-2855 +25 ND 175 28 30 1000 600
Lactating
≤18 2689-2768 +25 ND 210 29 35 1300 500
19-30 2733-2803 +25 ND 210 29 35 1000 500
31-50 2733-2803 +25 ND 210 29 35 1000 500

*Data taken from Krause’s Food, Nutrition, and Diet Therapy. 11th ed. 2004.
+ Energy values for infants and children separated by a (/) denote males, then females; energy values for adults separated by
(-) denote the range within life-stage group (decreasing each year 10 kcal/day for men, 7 kcal/day for women); energy
ranges for pregnancy are from first trimester through third trimester; energy ranges for lactation range from birth through 6
mo, then 7 mo onward.
++ND, Not determined.
Table 1.6

Iodine Iron Mag-nesium Niacin Phos-phorus Ribo-flavin Sele-nium Thiamin Vita-min A

Age (yr) (g/ (mg/ (mg/day) (mg/ (mg/day) (mg/ (g/ (mg/ (g/
day) day) day) day) day) day) day)

Infants
0-6 mo 110 0.27 30 2 100 0.3 15 0.2 400
7-12 mo 130 11 75 4 275 0.4 20 0.3 500
Children
1-3 90 7 80 6 460 0.5 20 0.5 300
4-6 90 10 130 8 500 0.6 30 0.6 400
Males
9-13 120 8 240 12 1250 0.9 40 0.9 600
14-18 150 11 410 16 1250 1.3 55 1.2 900
19-30 150 8 400 16 700 1.3 55 1.2 900
31-50 150 8 420 16 700 1.3 55 1.2 900
51-70 150 8 420 16 700 1.3 55 1.2 900
>70 150 8 420 16 700 1.3 55 1.2 900
Females
9-13 120 8 240 12 1250 0.9 40 0.9 600
14-18 150 15 360 14 1250 1 55 1 700
19-30 150 18 310 14 700 1.1 55 1.1 700
31-50 150 18 320 14 700 1.1 55 1.1 700
51-70 150 8 320 14 700 1.1 55 1.1 700
>70 150 8 320 14 700 1.1 55 1.1 700
Pregnant
≤18 220 27 400 18 1250 1.4 60 1.4 750
19-30 220 27 350 18 700 1.4 60 1.4 770
31-50 220 27 360 18 700 1.4 60 1.4 770
Lactating
≤18 290 10 360 17 1250 1.6 70 1.4 1200
19-30 290 9 310 17 700 1.6 70 1.4 1300
31-50 290 9 320 17 700 1.6 70 1.4 1300
Table 1.6

Vitamin B12 Vitamin C Vitamin D Vitamin E Vitamin K

Age (yr) Vitamin B6 (g/ (mg/ (g/ (mg/ (g/ Zinc
(mg/day) day) day) day) day) day) (mg/day)

Infants
0-6 mo 0.1 0.4 40 5 4 2 2
7-12 mo 0.3 0.5 50 5 5 2.5 3
Children
1-3 0.5 0.9 15 5 6 30 3
4-6 0.6 1.2 25 5 7 50 5
Males
9-13 1 1.8 45 5 11 60 8
14-18 1.3 2.4 75 5 15 75 11
19-30 1.3 2.4 90 5 15 120 11
31-50 1.3 2.4 90 5 15 120 11
51-70 1.7 2.4 90 10 15 120 11
>70 1.7 2.4 90 15 15 120 11
Females
9-13 1 1.8 45 5 11 60 8
14-18 1.2 2.4 65 5 15 75 9
19-30 1.3 2.4 75 5 15 90 8
31-50 1.3 2.4 75 5 15 90 8
51-70 1.5 2.4 75 10 15 90 8
>70 1.5 2.4 75 15 15 90 8
Pregnant
≤18 1.9 2.6 80 5 15 75 12
19-30 1.9 2.6 85 5 15 90 11
31-50 1.9 2.6 85 5 15 90 11
Lactating
≤18 2 2.8 115 5 19 75 13
19-30 2 2.8 120 5 19 90 12
31-50 2 2.8 120 5 19 90 12
Table 1.7

Age (yr) Vitamin D (µg) Niacin Vitamin B6 (mg) Folate Ca Mg

(mg) (mg) (mg) (mg)

1-3 50 10 30 300 2500 65

4-8 50 15 40 400 2500 110
9-13 50 20 60 600 2500 350
14-18 50 30 80 800 2500 350
19-70 50 35 100 1000 2500 350
> 70 50 35 100 1000 2500 350
Pregnancy
< 18 50 30 80 800 2500 350
19 -50 50 35 100 1000 2500 350

Lactation
< 18 50 30 80 800 2500 350
19 -50 50 35 100 1000 2500 350

Data taken from Cataldo, et al. 2003. Nutrition and Diet Therapy. 6 Ed.
 Groupings of food with
similar carbohydrate,
protein, and fat content;
designed to:
› Facilitate planning of
Food computed diets
› Serve as basis for further
Exchange classifying foods according to
List (FEL) content of other components,
e.g. fiber, minerals, etc.
 • It is a basic tool in
nutrition and used in
Food meal planning, diet
instruction and
Exchange estimating the energy
List (FEL) and macronutrient
content of normal and
therapeutic diets.
 • Food labels give information about
the product’s contents, ingredients,
and nutritional value, to name a
few.
• This basic information allows the
consumers make healthier food
choices.
• Food labels also help the consumers
UNDERSTANDING see how a food fits into their overall
FOOD LABELS daily diet.
• The Bureau of Food and Drugs
(BFAD) of the Department of Health
is the government’s major
implementor of nutrition labeling in
the Philippines.
• Its US counterpart is the Food and
Drug Administration (FDA).
 Food labels should prominently display and
express in ordinary words the following
information:
Name of product. This tells the consumers
Information what they are buying and must not give a
on Food Label false impression, e.g., strawberry yoghurt
must contain strawberries where as
Mandatory "flavored" yoghurts don't have to.
Information Name and address of manufacturer,
on Food packer, or distributor. This is shown for
Labels comment/ complaint or questions the
consumer may wish to ask.
(USFDA) Place of origin. Products may appear
misleading if their place of origin is not
stated.
 Preparation instructions. This
Information should be shown especially on high-
on Food risk foods so all of bacteria are killed
Label during cooking.
Mandatory Weight or quantity. This data will
Information help consumers compare products
on Food fairly.
Labels Storage instructions. The storage
directions should be given so that the
(USFDA) date mark is valid.
 “Consume before” or “use before”
or” expiration date” signifies the end
of the estimated shelf life of a
Open-date product beyond which certain quality
Markings attributes become significantly
impaired.
All foods
should be “Best use by” indicates the end of a
date marked period after which certain qualities of
the product must be expected to
apart from deteriorate. After such date, the
very long-life product may still be satisfactory for
products. human consumption and may remain
marketable, but the makers
presumably no longer guarantee its
best quality.
 ▪ The ingredient section tells you
what’s in the food. The FDA
requires all manufacturers to list
The the ingredients of all the food in
Ingredient descending order of
predominance by weight. An
List ingredient list is required on all
products containing more than
one ingredient.
 Ingredient list is normally
located at the back or side of
the label. Naming of each
ingredient must be specific, and
The generics and collective names
must be avoided.
Ingredient Manufacturers must also
List include the additives they have
used since such information is
particularly valuable to people
who suffer adverse reactions to
specific product ingredients.
 Under the label’s “Nutrition Facts”
panel, product makers are
Nutrition required to provide information
on certain nutrients. Each
Facts” package should reflect the
Panel quantities of specified nutrients
and food constituents for one
serving.
The The list of nutrients
covers those most
Nutrition important to the health
Facts of today’s consumers
Panel and who need to worry
Its Use about getting too much
of certain items like fat
and cholesterol
 • Total fat, saturated fat,
The cholesterol, and sodium are
Nutrition identified in yellow on the
chart as it implies that
Facts these must be controlled.
Panel and • Dietary fiber, vitamin A,
vitamin C, calcium, and iron
Its Use are identified in blue or
green on the chart as it
implies to “get enough of
these nutrients.”
 • The bottom part of the panel
The contains the footnote that
appears only in larger packages
Nutrition and provides general dietary
information.
Facts • Calories provide a measure of
Panel and how much energy one can get
from a serving of a food. The
Its Use label also tells how many of the
calories in one serving come from
fat.
 • This part of the panel tells
whether the nutrients in a
The serving of food contribute a
Percent lot or a little to your total
daily diet. Thus, the lower
Daily percentages indicate that
the food provides less of
Value (% the nutrient and higher
DV). percentages indicate that it
gives more of the nutrient.
 Daily values (DV) are
reference values set by the
government for food labeling
purposes. They are not
recommended intakes for
The individuals; they are simply
reference points to give
some perspective on daily
Percent nutrient needs.
Daily values are based on
Daily Value Daily Reference Values
(DRVs) and Reference
Daily Intakes (RDIs).
(% DV). daily values are based on recommendations for a
2000-calorie diet. For labeling purposes, FDA sets
2000 calories as the reference amount for calculating
% DVs.

• The % DV can still be used as a frame of references,

whether a person eats more or less than 2000 calories
each day
 Fat 65 g
Saturated fatty acids 20 g
Cholesterol 300 mg

Food Total carbohydrates 300 g

Fiber 25 g
Component Sodium
Potassium
2400 mg
3500 mg
DRV* Protein 50 g

* Based on 2000-kilocalorie diet

Source: Grosvenor and Smolin. 2006. Nutrition:

Everyday Choices
 The FDA now requires
that all labels for a
given product use the
Serving same serving size. The
standard serving sizes
Size are expressed in both
common household
measures such as cups,
and metric measures
like milliliters.
 NUTRITIONAL
GUIDELINES FOR
FILIPINOS
 The formulation of the
Nutritional Guidelines for
Filipinos (NGF) in the year
2000 is a key strategy to
improve the nutritional
status of the Filipino
population.
 • The guidelines aim to
foster an adequate,
balanced diet and
Nutritional/Dietary desirable food and
Guidelines nutrition practices and
healthy habits suitable for
the general population.
Nutritional Guidelines
for Filipinos

1. Eat a wide variety of

foods everyday. A person
should choose different
kinds of foods from all the
food groups to obtain all
the important nutrients
needed by the body.
Variety is important
because no single food
has it all.
Nutritional Guidelines
for Filipinos
2. Breast-feed infants from
birth to 4-6 months, and then
give appropriate foods while
continuing breast-feeding.
Exclusive breast-feeding from
birth to 4-6 months is
encouraged. Breast-feeding
may be continued up to two
years or longer. Appropriate
complementary food in
addition to breast milk must
be given at about 6 months.
 3. Maintain children’s normal
growth through proper
diet and monitor their growth
regularly. Children must be fed
properly with regular checking
of their growth such as through
Nutritional weight monitoring.
Guidelines
for
Filipinos
Nutritional Guidelines
for Filipinos
4. Consume fish, lean meat,
poultry, or dried beans.
These foods supply not only
good quality protein and
moderate calories, but also
iron and zinc

5. Eat more fruits, vegetables,

and root crops. These plant
foods are key sources of
micronutrients and dietary
fiber that are lacking in the
Filipino diet.
 Nutritional Guidelines for Filipinos
6. Eat foods prepared with edible cooking oil daily.
Consumption of these foods augments the need
for the calorie deficiency of the average Filipino
diet.

7. Consume milk, milk products, or other calcium-

rich foods such as small fish and dark, green
leafy vegetables every day. These foods
provide the nutrients for growth like calcium
and high-quality protein.
 8. Use iodized salt but avoid
excessive intake of salty foods.
Use of iodized salt helps prevent
iodine deficiency disorder. Excess
eating of salty foods is linked to high
blood pressure, especially among
Nutritional the high-risk individuals.
Guidelines 9. Eat clean and safe foods. This is
to avoid food-borne illnesses which
for could lead to malnutrition.
Filipinos
Nutritional Guidelines
for Filipinos

10. Exercise regularly, do

not smoke, and avoid
drinking alcoholic
beverages. Healthy lifestyle
practices are related to good
nutrition.