Académique Documents
Professionnel Documents
Culture Documents
Fundamental Tools
are used to evaluate the amount and variety of foods. Two Types: a. Qualitative
tools b. Quantitative tools
Food Guides
Tools devised to aid in planning, procuring, preparing, serving, and consuming m
eals for both normal and therapeutic diets of individuals or groups. a.k.a. Food
Groups
Food Guides
Your Guide to Good Nutrition (YGGN) Plate Model Food Wheel Food Pyramid Guide
Plate Model
A dinner plate is used as a graphical representation of a pie chart. plate - veg
etables plate grain products (pasta, potatoes, rice) plate - meat alternatives O
n the sides: fruit/low fat milk or yogurt/ grains like bread, rolls
Food Wheel
Adapted by FNRI; graphic representation of YGGN Four groups or sections 1. energ
y giving foods (GO) 2. body building foods (GROW) 3. body regulating foods (GLOW
) 4. eat the recommended amount for each food group daily
Dietary Standards
Computations of energy and nutrient requirements or allowances that are stated q
ualitatively. REQUIREMENT minimum amt. of energy and nutrients to maintain good
health under specific conditions like age, weight, physical activity, sex, and p
hysiological conditions. ALLOWANCE minimum amount of energy and nutrients + a ma
rgin of safety to allow for individual differences and fluctuations in health.
(FEL)
foods grouped in terms of equivalent amounts of CHOs, CHONs, fa
EXCHANGES a food item may be replaced or substituted with, or exch
food item belonging in the same list since food in the same amo
energy-giving nutrients.
Uses of FEL
1. Meal planning 2. Diet instruction 3. Estimating the energy & macronutrient (n
ormal & therapeutic diets) 4. Teaching tool (principle of basic nutrition, nutri
ent composition, & caloric density) 5. Reference for expressing household measur
es of food into approximate weight in grams.
Food Exchange : Vegetables One serving for vegetables in food exchange list cont
ains 25 calories and 5 grams of carbohydrate. One serving of vegetables equals t
o:
1/2 cup Cooked vegetables (carrots, broccoli, zucchini, cabbage, etc.) Raw veget
ables or salad greens Vegetable juice
1 cup
1/2 cup
Food Exchange : Medium Fat Proteins One serving has 75 calories and 5 grams of f
at. One serving equals to:
1 ounce 1 ounce 1 each 1 ounce 1/4 cup 4 ounces Beef (any prime cut), corned bee
f, ground beef ** Pork chop Whole egg (medium) ** Mozzarella cheese Ricotta chee
se Tofu (note this is a Heart Healthy choice)
Food Labels
are the primary means of communication between the producer or the manufacturer
and the purchaser or consumer.
Information about the products contents, ingredien
ts, and nutritional value. Helps consumer see how food fits into their overall d
iet.
Food Labels
Mandatory Information on Food Labels
Name of product
Name and address of manufac
turer, packer, or distributor
Place of origin
Preparation instructions Weight or
quantity
Storage instructions
Food Labels
Open-date Markings
Best use by