NCM 105 Lec Discuss Fil. Culture
NCM 105 Lec Discuss Fil. Culture
NCM 105 Lec Discuss Fil. Culture
00
Effective Date: 7-DEC-2016
_________________________________
Filipino Culture, Values, Practices, and Beliefs Applicable in Nutrition
Lesson 09
____________________________________________________________________
Introduction:
The existence of various ethnic and regional groups in the Philippines somehow
gives rise to variations to the general diet pattern, each having its own special tastes, food
preferences and preparation techniques.
Nevertheless, there are some practices that have been observed to be common across
regions. These include the use of rice as the major staple (replaced by corn in some areas in
the Visayas and Mindanao), the use of patis (fish sauce), soy sauce in cooking or dipping
sauce, and the preference for boiling and stir-frying (sautéing in a small amount of fat) as
cooking methods.
All of these was brought about on the Filipino Culture, Values, Practices, and Beliefs
that are applicable in Food and Nutrition.
________________________________________________________________________
Objectives:
___________________________________________________________________________
Topic Outline:
Try this!
Direction: List down and Discuss the following in terms of your own culture, values,
practices, beliefs, and habits RELATED TO NUTRITION.
You may ask your elders, parents, siblings, relatives, etc. about your own concept in
nutrition.
CULTURE VALUES PRACTICES BELIEF HABITS
1. 1. 1. 1. 1.
2. 2. 2. 2. 2.
3. 3. 3. 3. 3.
4. 4. 4. 4. 4.
5. 5. 5. 5. 5.
Remarks:___________________________________________________________________
___________________________________________________________________________
______________________________.
___________________________________________________________________________
Think Ahead!
Direction: Discuss the following questions below.
4..Suggestions to have
1.Discuss the relationship in 2. Discuss the Challenging an alternative Source of
the study of Food, Nutrition Role of Nurses during this Income to augment
and Diet therapy to the Pandemic Crisis of COVID- financial needs for the
Nursing Course Curriculum. 19 Virus. Family and not just
dependent on the
Government and Non-
Government
organizations aides,
hence, during this
Pandemic Crisis of
3.How Nutrition can Or Advise to protect COVID-19 Virus.
protect the person during oneself against COVID – 19
this Pandemic Crisis of Virus relating to nutrition.
COVID-19 Virus; or
• . People select foods which they can afford to buy, which are readily available, and do not
require much time to prepare or cook. In today's modern lifestyle, foods that are fast and delicious
are frequently chosen.
• Social pressure. Social pressure operates in all circles and across all cultural lines. Close
friends share similar food choices. Special occasions are associated with the serving of specific
foods and it is often impolite to refuse food or drink offered by a host.
• Culture and tradition. Each area of the world and every region of a country has own typical
foods and ways of combining them into meals. Religious rules about foods can further dictate the
composition of diet. Many Muslims refrain from eating pork and beef of unknown origin. Some
Jewish people do not eat pork or serve milk products and meat at the same meal. There are also
areas of the world that have ethnic taboos. For instance, Swedish people who regard corn as food
for hogs would not enjoy an ear of sweet corn. Silk worms (in Thailand) and insects (in Africa) are
rejected almost completely as foodstuffs in the United States, whereas some other cultures regard
them as choice foods.
• Advertising. Commercial ads and packaging of the food industry are quite successful in
enticing the public to choose certain foods. Food producers spend enormous amount ro money on
marketing and promotion in order to create demand for their merchandise.
• Body image. People may opt for food that they link with ideals of body image.
• Medical conditions and health beliefs. There are health conditions and their treatments that
limit the foods a person can select. A client with hypertension might need to adopt a low sait diet.
The chemotherapy for treatment of cancer can interfere with the person's appetite.
• Emotional state. Some individuals eat in response to emotional stimuli such as boredom,
anxiety, and depression.
Regardless of reason, a person's doily food choices may benefit or harm his body's health only a
little; but when these choices are repeated over the years, the reward or cost become major. Close
attention to good eating habits throughout developmental stage of life to early adulthood can bring
health benefits later. Ideal foods should be nourishing, provides satiety value, prepared under
sanitary conditions, free from harmful and toxic agents, have aesthetic factors (i.e. color, aroma,
flavor, etc.) that satisfy a person, and offer variety and considerations of the socioeconomic status
of the individual.
Factors that affect diet:
1.Geography
This is considered one of the most important factors that play a huge role in determining what people
eat, as it dictates what they are able to access. The Philippines, being an archipelago, is surrounded
by different bodies of water making seafood one of the main dishes in Filipino diet. There is also a
great variety of land animals such as the water buffalo (carabao) and pigs that were consumed due
to the Philippine landscape. Vegetation and planting was also possible due to rich tropical soils
present.
2.Climate/temperature
In the Philippines, even though temperature differences are minimal, it still produces significant
differences. These include vegetational differences and difference in forest species distribution as
well as some properties of wood. Vegatational differences involve tropical plants that tend to grow
in lower altitudes and plants mostly found in middle latitudes that grown in high altitudes such as
Baguio.
3.Precipitation
The quantity and seasonality of rainfall greatly affects the distributional patterns of the natural
vegetation often determining the kind of landscape as well as the species that will be present. In the
Philippines, water availability also affects the selection of crops to be planted, for example, rice
versus corn. Tropical soils are also greatly affected by differences in the availability of moisture.
Food sources:
Five crop plants form the bases for agricultural patterns in the Philippines.
Rice:
This includes rice, corn, yams and sweet potatoes, banana and coconut. Rice and banana are almost
always present in the agricultural landscape and agricultural combinations include one or both crops.
As food staples, three crops dominate - rice, corn, and yam-sweet potato group. Other crops are
considered as complements, snack foods or seasonal.
Vegetable Crops:
Much of the practice were introduced by the Spaniards, Chinese or Americans. Some of the most
popular vegetables planted are eggplant, taro (gabi), squash, mung bean, ampalaya and patola.
However archaeological evidence of charred vegetable matter on porcelain plates is possible
evidence of wide of vegetables in the Filipino diet.
Fruit and Nut Crops:
This group is composed of native plants that are found growing in wild areas and non-native plants
that have been repeatedly introduced over time. The fruits and nuts sector hasn't been a dominant
presence as a food staple but instead it has been considered a complement.
Beverage Crops:
The closest thing the Philippines has to a traditional national drink is tuba. The tuba is made by
collecting milk from green to ripe coconuts and slightly fermenting the coconut sap and variably
dying it with mangrove bark but this has to be made daily and consumed immediately.
Poultry and fish are the main sources of meat:
Pigs, chicken and water buffalos (carabao) are not only of importance to the Philippine rice economy
but are also consumed by many Filipinos. But because the Philippines is located in the Indo-Pacific
realm, the greatest center of fish life, the country is one that shares in this rich aquatic resource with
a total of more than 21,000 species of fishes known to frequent its waters.
When planning meals, one must keep in mind the nutritional needs of the client, his or her likes and
dislikes, the budget, the preparation time, and variety in flavor, aroma, color, and shape of foods
(see inbox for sample menu evaluation checklist).
Proper writing of menus is essential particularly when planning meals for other people. The
following are some hints in menu-writing:
(1) capitalize all words except articles and prepositions;
(2) list the foods according to the meal pattern, or usually, in the order in which they are to be served;
3) items like butter, cream, sugar or salad dressing are not written on menu unless they are
particularly interesting, e.g., Fruits Slices with Honey and Low-fat Cream; and
(4) special accompaniment of a menu item may be written on the right side, e.g., Crispy Chicken
with Barbecue Sauce.
Menu Evaluation Checklist:
• Is there variety In food choices?
• Are the serving portions appropriate for the client?
• Is there variety in food color, texture, and shape?
• Is the choice of cooking method simple or limited to few complicated dishes?
To meet specific nutrient needs of individuals, health professionals should use dietary
recommendations, food guides, and food labels to plan menus (these tools are explained in the next
topic). Aside from promoting better choices, food guides such as the Food Pyramid, offer
information on the daily serving needs for each food group.
Starting the day with a breakfast may be particularly important. Eating nutritious breakfast is the
key to, a healthier mind and body. Evidence showed that people who eat breakfast have more
strength and stamina, better concentration and productivity throughout the morning. Even more,
they are less likely to get overweight, have lesser risks of infection,. diabetes, and cardiovascular
diseases.
Tools in Designing a Healthy Diet :
A nutritionally satisfactory diet is based on a wise selection of a variety of foods in recommended
amounts. To successfully design such diet, certain tools offer guidance in food selection. Frequently
used tools are briefly explained in the following presentations. They are applicable for healthy
individuals and often serve as a basis for diet modifications in case of illness.
Some ethnolinguistic groups and their diet:
Bontoks
Rice is considered as the main produce of the Bontoks but during the dry periods from February to
March when rain is scarce, they usually consume camote, corn and millet as alternative for rice.
Ibaloys
Because of fertile soils and climate of Benguet, the Ibaloys are predominantly farmers.
Ikalahans
Similar with the Ibaloys, the Ikalahans plant and consume this variety of rice in limited areas.
Camote, gabi, beans, bananas, ginger and other fruit trees are also planted. Animals consumed
include wild pigs, deer, birds, wild chickens and fishes.
Ifugaos
The basic meal of the Ifugaos is composed of a staple starch, more commonly rice as it is their staple
food, served with dishes like vegetables, fish or snails, flavorings, and sometimes, cooked animal
meat like chicken and pig.
Isnegs
The isnegs traditionally only consume two meals a day; one in the mid-morning and one in the late
afternoon, or one at noon and the other in the evening.
Kalingas
Due to the availability of water, two planting seasons are possible in the kalingas rice terraces. They
plant three varieties of rice namely onoy, oyakand dikit/diket.
Kankana-eys:
Northern
Wet rice agriculture is their main economic activity with some fields toiled twice a year while other
only once due to too much water or no water at all. There are two varieties of rice called topeng
which are planted in June and July and harvested in November and December, and ginolot which
are planted in November and December and harvested in June and July.
Southern
Although southern kankana-eys also engage in wet rice agriculture, the chief mains of livelihood is
hunting and foraging.
Tingguians/Itnegs
Just like in most parts of the Philippines, rice is extensively grown in the province. There are two
types of practices for rice cultivation namely wet-rice cultivation and swidden/kaingin.
Nutrition. Depending upon their level of preparation, experience, and practice area, research
indicates that nurses have variable amounts of nutrition knowledge.
The role of the nurse in nutritional support:
The role of the nurse in the nutritional care of patients and clients is extremely diverse and
can range from promoting a healthy diet in a client with learning disabilities to the provision of
parenteral nutrition to a critically ill patient.
Nurse Education and Nutrition:
Education is the key factor in enabling nurses to instigate nutritional care appropriately.
Nursing students need be educated in the screening and assessment, planning, implementation and
evaluation of nutritional care. A firm grounding in the principles of nutritional science is essential
to understand the rationale behind the components of nutritional care.
Interdisciplinary education:
The importance of joint education for health professionals from all disciplines is highlighted
as a desirable, as this helps to ensure consistency in curriculum content and acts to promote
interdisciplinary working.
The presence of a nutritional education can help to ensure that the issues raised and
addressed and that nutrition is integrated into the curriculum.
Nutritional Education for All Nurses
All branches of nursing should receive the same basic nutrition education. There is perhaps
a tendency to ensure that aspects of nutritional care, and the skills associated with this, feature in the
adult and child branch but not in others.
C.Entrepreneurship Opportunities on Nutrition and Diet Therapy.
Nutripreneurs are the trained and skilled entrepreneurs who may engaged in a field such as:
Private Nutrition/ Diet Clinics.
Researcher firms.
School Nutrition.
_____________________________________________________________________________
Directions:Assume you are about to open your food establishment. Plan and make one recipe
that is economical/budget friendly and nutritiuosly palatable not commonly served from other
food establishments..
RECIPE.
Ingredients:
Procedures:
Utensils/Material needed:
Total Cost:
Selling Price.
*Picture of the product is a plus points.
Note: Please refer to the previous modules for the mode of submission.
___________________________________________________________________________
REFERENCE:
Books:
Ruiz, A.R. & Serraon-Claudio. V. (2010). Basic Nutrition for Filipinos, 6th edidition. Merriam and Webster Bookstore,
INC.
Ruiz, A.R. et al, (2010). Medical Nutrition for Filipinos. Merriam and Webster Bookstore, INC.
Dellova, C.V. RND & Roxas, M.D. et all. (2009) .ABC’s of Nutrition and Diet Therapy, For Nursing Students and
Healthcare Practitioners. Mutya Publishing House, INC.
Manual/Reviewer/Handouts:
Santos, L.M., de Leon, S.T.K.& Unga, N.H. et al. (2019). Reading and Laboratory Manual in NCM-105 (Nutrition
and Diet Therapy for B.S. Nursing and Allied Courses. UPRESS, WMSU.
Nutrition and Dietetics Reviewer, WMSU, CHE, Department of Nutrition and Dietetics in Collaboration of NDAP,
Zamboanga Chapter. 2016. Medical Nutrition Therapy & Nutritional Biochemistry. WMSU, CHE, Department of
Nutrition and Dietetics.
Zamboanga City Medical Center. Nutritional assessment Forms. Zamboanga Peninsula, Hospital Dietary Department
Services.
Websites:
FDA Food and Drugs Administration Philippines. (2020). Mandate. Retrieved from the FDA
Food and Drugs Administration Philippines website:
https://ww2.fda.gov.ph/index.php/mandate-functions-and-officials/mandate.
Nursing Times. (2002, August 20). Nutrition and Nurse Education. Retrieved from Nursing Times
website: https://www.nursingtimes.net/clinical-archive/nutrition/nutrition-and-nurse-education-20-
08-2002/
Wikipedia, The Free Encyclopedia. (2018, November 9).Ancient Filipino Diet and Health.
Retrieved from Wikipedia, The Free Encyclopedia website:
https://en.wikipedia.org/wiki/Ancient_Filipino_diet_and_health.
Wikipedia, The Free Encyclopedia.(2020, August 9). National Nutrition Council (Philippines).
Retrieved from Wikipedia, The Free Encyclopedia website:
https://en.wikipedia.org/wiki/National_Nutrition_Council_(Philippines).
Wikipedia, The Free Encyclopedia. (2020, August 12). Dietary Reference Intake. Retrieved
from Wikipedia, The Free Encyclopedia website:
https://en.wikipedia.org/wiki/Dietary_Reference_Intake.
APPENDICES
Appendix I- A
Table of Weight and Measure
3 tsp = 1 Tbsp
30 gm = 30 cc = 1 oz = 2 Tbsp
1 gm = 1 cc = 1 mi
1 tsp = 5 cc = 5 ml = 5 gm
Appendix I-B
ACRONYMS
1. AP 29. TER
2. AW
3. BMI
4. BW
5. DBW - As Purchased
6. DOH - Actual Weight
7. DOST - Body Mass Index
- Body Weight
8. EAA - Desirable Body Weight
9. EFA - Department of Health
10. EP - Department of Science &
11. FCT Technology
12. FEL - Essential Amino Acids
13. FNRI - Essential Fatty Acids
- Edible Portion
14. IBW - Food Composition Table
15. IRS - Food Exchange List
16. IU - Food and Nutrition Research
17. NC Institute
18. NDAP
- Ideal Body Weight
19. NE - International Reference Standard
20. NGF - International Unit
21. NPC - - Nutrient Content
22. NS - Nutritionist Dietitian Association
23. NV of the Philippines
24. PRS - Niacin Equivalent
25. RE - Nutrition Guidelines for Filipinos
26. RENI - Non-Protein Calories
27. RND - Nutritional Status
28. TEA - - Nutrient Value
I. Dietary Computations
A. ESTIMATION OF DBW
1) INFANTS
Example:
a) Convert BW to grams
1 kilogram = 1000 gram
= 6 kg.
= 52.40 — (10%)
= 52.40 - .10
= 5.24
= 52.40 — 5.24
= 47 kg x 2.2 lb/kg
= 103.4 lbs
3) CHILDREN
DBW(kg) = (7x2) + 8
=22 kg
B. ESTIMATION OF TER
1) INFANTS
2) CHILDREN
18
3) ADOLESCENTS Age Range
13 — 15 years Kcal/kg DBW
55 — boys
16 —19 years - 50 — —years
5059 girls old
- 60 — —years
5069 boys old
- 70 years above
45 - girls
4) PREGNANCY
TER = N TER + 300 kcals (2" and 3rd Trimesters)
5)LACTATION
Convert to Months:
12 months/years x 4 years = 36 months + 21 months + 57 moths
Note:
1) If the number of days is less than 30 days, disregard
2) If it is 30 days or would exceed, add 1 moth to the number of months.
Activity Cals/KDBW
Light 35 cals
Moderate 40 cals
Heavy 45 cals.
6) ADULT
= N TER — 15%
= N TER— 10%
19
To compute in terms of Age in Months
DB = February 3, 1988
20
Appendix II
Dietary Reference Intake
21
Appendix III
Nutritional
NUTRITION DIAGNOSTICAssessment Forms
TERMINOLOGY
INTAKE NI Fat and Cholesterol (51) Biochemical (2)
Defined as "actual problems related Inadequate fat intake Defined as "change in capacity to
to intake of energy, nutrients, metabolize nutrients as a result of
Excessive fat intake NI-51.2 medications, or surgery, or as indicated by
fluids, bioactive substances through altered lab values"
oral diet or nutrition support" Inappropriate intake NI-51.3
Impaired nutrient utilization NC-
Energy Balance (1) of food fats
2.1
Defined as "actual or estimated (specify) _________________
Altered nutrition-related NC-2.2
changes in energy (kcal)" Protein (52) laboratory values
Hypermetabolism NI-1.1 Inadequate protein intake NI-52.1 Food-medication interaction NC-
(Increased energy needs) 0 Excessive protein intake NI-52.2 2.3 Weight (3)
Increased energy expenditure NI- Inappropriate intake NI-52.3 Defined as "chronic weight or changed
1.2 weight status when compared with usual or
of amino acids desired body weight"
Hypometabolism NI-1.3 (specify) _________________ 0 Underweight NC-3.1
(Decreased energy needs) Carbohydrate and Fiber (53) 0 Involuntary weight loss NC-3.2
Inadequate energy intake NI-1.4 Inadequate carbohydrate NI-53.1 Overweight/obesity NC-3.3
El Excessive energy intake NI-1.5 intake 0 Involuntary weight gain NC-3.4
Oral or Nutrition Support Excessive carbohydrate NI-53.2 BEHAVIORAL
Intake (2) intake ENVIRONMENTAL NB
Defined as "actual or estimated food Defined as "nutritional findings/problems
Inappropriate intake of NI-53.3 identified that relate to knowledge,
and beverage intake from oral attitudes/beliefs, physical environment,
diet or nutrition support compared types of carbohydrate
access to food, or food safety"
with patient goal" (specify) _________________ Knowledge and Beliefs (1)
Inadequate oral food/ NI-2.1 Inconsistent NI-53.4 Defined as "actual knowledge and beliefs as
carbohydrate intake related, observed or documented"
beverage intake
Inadequate fiber intake NI-53.5 Food- and nutrition-related NB-
Excessive oral food/ NI-2.2 1.1 knowledge deficit
beverage intake 0 Excessive fiber intake NI-53.6
Harmful beliefs/attitudes NB-1.2
0 Inadequate intake from NI-2.3 Vitamin (54)
about food- or nutrition -
0 Inadequate vitamin NI-54.1
enteral/parenteral nutrition related topics (use with caution)
intake (specify)______________ Not ready for diet/ NB-1.3
0 Excessive intake from NI-2.4
Excessive vitamin NI - 54.2 lifestyle change
enteral/parenteral nutrition
intake (specify)______________ 0 Self-monitoring deficit NB-1.4
0 Inappropriate infusion of NI-2.5
0A OC Disordered eating pattern NB-1.5
enteral/parenteral nutrition Limited adherence to NB-1.6
(use with caution) El Thiamin ❑D nutrition-related
Fluid Intake (3) Riboflavin 0 E recommendations
Defined as "actual or estimated 0 Niacin Undesirable food choices NB-
fluid intake compared with patient 1.7 Physical Activity and
Folate _ _ _ _ ❑ Other ____
goal" Function (2)
Inadequate fluid intake NI-3.1 Mineral (55) Defined as "actual physical activity, self-
Inadequate mineral intake NI- care, and quality-of-life problems as
0 Excessive fluid intake NI-3.2 reported, observed, or documented"
Bioactive Substances (4) 55.1 (sPecifY) Physical inactivity NB-2.1
Defined as "actual or observed intake Calcium ❑ Iro n Excessive exercise NB-2.2
of bioactive substances, including
0 Potassium ❑ Zinc 0 Inability or lack of desire NB-2.3
single or multiple functional food to manage self-care
components, ingredients, dietary Other ______
Impaired ability to NB-2.4
supple ments, alcohol" 0 Excessive mineral intake NI- prepare foods/meals
El Inadequate bioactive NI-4.1 55.2 (specify) 0 Poor nutrition quality of life NB-
substance intake Calcium 0 Iron 2.5 0 S e l f - f e ed in g d i f f i cu lty
Excessive bioactive NI-4.2 0 Potassium ❑ Zinc N B - 2 . 6 Food Safety and Access
substance intake (3)
Other. _ _ _ _ _ _ Defined as "actual problems with food
0 Excessive alcohol intake NI-4.3 access or food safety"
Nutrient (5) CLINICAL NC Intake of unsafe food NB-3.1
Defined as "actual or estimated intake Defined as "nutritional 0 Limited access to food NB-3.2
of s pe ci fi c n utr ien t gr ou p s or findings/problems identified as
si ng le nutrients as compared related to medical or physical Date Date Resolved
with desired levels" conditions"
Functional (1) Identified
Increased nutrient needs NI-5.1
(sPecifY) _________________ Defined a s "chan ge in physi c al
or mechanical functioning that
0 Evident protein-energy NI-5.2
interferes with or prevents desired
malnutrition nutritional consequences"
Inadequate protein- NI-5.3 0 Swallowing difficulty NC-1.1
energy intake Chewing (masticatory) difficulty
22
Nutrition Diagnostic Terminology:
23
E.CHECKLIST FOR DOCUMENTATION OF NUTRITION CARE
Items Yes No
Format: used proper place for notes
Recorder date, time, signature
S. Included the diet history information
As appropriate included patient statements
Included diet followed at home (if any), e.g. symptoms, food habits
Statement about recent appetite, nausea
Checked for eating problems, chewing difficulties, swallowing
0.Ht., Wt., and DBW, SF, MAC, MAMC, Blood Pressure, BMI, WHR
Lab data
Diet order stated
Weight changes
BMR factors — fever, tachycardia, exudates
BEE, protein and kcal needs for age, sex, etc.
Calorie counts or estimated intake
A. Acceptable body weight or % usual weight
Nutrient deficiencies in diet as ordered
Evaluation of diet history
Client acceptance/tolerance of diet
Client understanding of diet instructions
Verification of diet as appropriate for client
Recommendation for anticipated problems
P. Instructions/Recommendations
Consult/refer to other professional/agency
Obtain weight; obtain calorie counts
Recommend snacks/supplements
Request change in diet
Indicate short-term and long-term goals
I-E Nutritional breakdown of calculated diet or other modification recorded
Meal 'Ian written handouts given to client or significant other
Stated plans for continued nutritional care
24
NUTRITIONAL ASSESSMENT FORM:
I. PATIENT INFORMATION:
Age:_________________ Sex: F ⎕ M ⎕
Status:_______________________
Address:_______________________________________________________________________________
Religion:______________________________ Occupation:__________________________
Food Preferences:________________________________________________________________________
Diet Rx:________________________________________________________________________________
25
V. PLANS/RECOMMENDATIONS:
_____________________________________________________________________________________________________________________
_____________________________________________________________________________________________________________________
_____________________________________________________________________________________________________________________
_________________________________________________________________________________________________________
Date :
_____________________________________________
26
CLINICAL NUTRITION SERVICE NDSC Form No. 9
NUTRITION SCREENING & ASSESSMENT FORM
Name: Room No: Age:______ Sex:____ File No:___________
Diagnosis:
SCREENING CRITERIA FOR POTENTIAL NUTRITIONAL RISK (check appropriate box)
Food Intake Burns Chronic Pain
Weigth Loss Sepsis Old Age
Physical Signs of malnutrition Multi Trauma Depression
Radiation theraphy Peritonitis Dentures
Expected Hospital Stay > 2weeks Fistulae Frequent diarrhea/vomitting
Malabsorption Cancer Anorexia
On tube feeding
SUBJECTIVE DATA OBJECTIVE DATA
28
_______________________________________
Name of Dietitian / Signature / PRC License No.
SAMPLE MENU
(24 Hours Food Recall-Food Intake)
MEALS QUANTITY MENU ITEM
BREAKFAST
AM SNACK
LUNCH
PM SNACK
DINNER
BEDTIME SNACK
29
Note: Additional SALT for cooking per day is ______ tsp ONLY
30
Appendix IV.
RUBRICS (Essay)
31