NUTRITION TOOLS:

Dietary Standards
and Guidelines

Corazon VC. Barba

Professor Emeritus
Institute of Human Nutrition and Food
University of the Philippines Los Baños
 NUTRITION/DIETARY
STANDARDS AND GUIDELINES
Nutrient Reference Values
Nutrient Reference Intakes
Dietary Reference Intakes/
Dietary Reference Values
Nutritional/Dietary Guidelines
Food Guides
Food Composition Tables
Food Exchange Lists
Nutrient Reference Values:

- describes and quantify human

requirements for essential nutrients
- used for assessment of intakes,
planning of diets, food labelling,
formulating criteria for food programs
and other nutritional interventions,
goal for food production and
assessment of adequacy of food
supply, and tool for nutrition
advocacy and education
RDA… levels of intakes of energy and dietary
components which, on the basis of current
scientific knowledge, are considered
adequate for the maintenance of health
and well-being of nearly all healthy
persons in the population.
Estimated to exceed the requirements
of most individuals

Expressed in terms of usual intakes

of nutrients

Are for apparently healthy populations

Can be met by a diet of a wide variety

of foods
 Naïve Versus Accurate View of
Nutrient Recommendations
Danger or
toxicity
Tolerable
Marginal Upper Intake
Level (UL)
Safety

Safety
RDA/AI

RDA
Marginal
Danger or
toxicity Danger or
deficiency
Naïve View Accurate View
Dietary Reference Intakes (DRI)
set of values for the dietary nutrient intakes of
healthy people
Estimated Average Requirement (EAR)
amount of a nutrient that will maintain a
specific biochemical or physiological function in
half the people of a given age and gender group
Recommended Dietary Allowance (RDA)
set of values reflecting the average daily
amounts of nutrients considered adequate to
meet the known nutrient needs of nearly all
healthy persons in the population
RDA = EAR + ( 2 SD )
Adequate Intake (AI)
a value that is used as a guide for nutrient intake when
scientific evidence is insufficient for determination of an
RDA; estimates of the nutrient intake by a group of
apparently healthy people
Tolerance Upper Level Intake (UL)
the highest usual daily nutrient intake level likely to
pose no risk of adverse health effects for almost all
individuals in a life-stage and sex group

Acceptable macronutrient distribution range

(AMDR) / Reference intake range for
macronutrients
intake range for macronutrients that are adequate for
maintaining health and associated with a low risk of
selected chronic diseases
 Criteria of REQUIREMENT
adequacy

INDIVIDUAL
VARIABILITY
EFFICIENCY OF
UTILIZATION

RECOMMENDED
DIETARY
ALLOWANCE

FRAMEWORK FOR SETTING REQUIREMENT

and RDAs
 % of Population
NUTRIENTS

Recommended
intake for Nutrient

-2sd Average +2sd

LEVEL OF REQUIREMENT

ENERGY
% of Population

-2sd Average +2sd

LEVEL OF REQUIREMENT
 RECOMMENDED ENERGY and NUTRIENT INTAKES for
FILIPINOS 2002 Edition
Population Group Weight Energy Protein Vit A Vit C Thiamin Riboflavin Niacin Folate Calcium Iron Iodine
kg. kcal g µg mg mg mg mg µg DFE mg mg µg
Infants, mo
0-< 6 6 560 9 375 30 0.2 0.3 1.5 65 200 0.38 90
6-< 12 9 720 14 400 30 0.4 0.4 4 80 400 10 90
Children, yr
1-3 13 1070 28 400 30 0.5 0.5 6 160 500 8 90
4-6 19 1410 38 400 30 0.6 0.6 7 200 550 9 90
7-9 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 16 400 750 12 150
65 y+ 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 1820 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 y+ 51 1410 58 500 1.1 1.1 14 400 800 10 150
Pregnant Women
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 Women
1st 6 mos +500 81 900 105 1.5 1.7 17 500 750 27 200
2nd 6 mos +500 76 900 105 1.5 1.7 17 500 750 30 200
Rationale for review and updating of the
2002 Philippine RENI

Updated child growth standards/growth reference,

and adult weight and height from 2013 NNS
New evidences on energy and nutrient requirements
Human milk volume
Energy, protein, and other key nutrients
Alignment with universal goals
Infant and young child feeding
Lifelong health (BMI 22)
Current evidences on AMDRs
Meeting the needs of various stakeholders/users for
appropriate reference values
 Recommended Energy and Nutrient Intakes and Adequate Intakes, Phil. DRI 2015
FAT SOLUBLE VITAMINS WATER SOLUBLE VITAMINS MINERALS
Ref wt Energy Protein Vitamin Vitamin Magnesiu Phosphoru
Life stage/ kg kcal g Vitamin A Vitamin K Thiamin Riboflavin Niacin Vitamin B6 Vitamin B12 Folate Vitamin C Iron Zinc Selenium Iodine Calcium Fluoride
D E m s
age group µgRE µg mg mg mgNE mg µg µgDFE mg mg mg µg µg mg mg
µg mg α-TE mg mg

M F M F M F M F M F M F M F M F M F M F M F M F M F M F M F M F M F M F M F M F M F M F

Infants,m
o
0.0 0.0
0-5 6.5 6.0 620 560 9 8 380 380 5 5 3 3 7 6 0.2 0.2 0.3 0.3 1 1 0.1 0.1 0.3 0.3 65 65 30 30 0.4 0.4 2.1 2.1 7 6 90 90 200 200 26 26 90 90 1 1
6 -11 9.0 8.0 720 630 17 15 400 400 5 5 4 4 9 8 0.4 0.3 0.4 0.3 5 5 0.2 0.3 0.4 0.4 80 70 40 40 10 9 4.2 3.7 10 9 90 90 400 400 50 50 275 275 0.5 0.4
Children,
y
1-2 12.011.5 1000 920 18 17 400 400 5 5 4 4 12 12 0.5 0.4 0.5 0.4 6 6 0.5 0.5 0.9 1.0 150 150 45 45 88 4.1 4.0 17 16 90 90 500 500 65 65 460 460 0.6 0.6
3-5 17.517.0 1350 1260 22 21 400 400 5 5 5 5 18 17 0.5 0.5 0.6 0.5 7 7 0.6 0.7 1.1 1.2 200 200 45 45 99 5.0 4.8 20 20 90 90 550 550 70 70 500 500 0.9 0.9
6-9 23.022.5 1600 1470 30 29 400 400 5 5 6 6 23 23 0.7 0.7 0.7 0.7 9 9 0.7 0.8 1.3 1.5 300 300 45 45 10
9 5.1 5.0 20 19 120 120 700 700 90 90 500 500 1.2 1.1
100 100
10 - 12 33.036.0 2060 1980 43 46 500 500 5 5 7 9 33 36 0.9 0.9 1.0 0.9 11 12 1.0 1.1 1.8 2.1 300 300 45 45 12 20 6.6 6.1 21 23 120 120 0 0 150 160 12501250 1.7 1.8
100 100
13 - 15 48.546.0 2700 2170 62 57 700 500 5 5 10 9 49 46 1.2 1.0 1.3 1.0 15 13 1.3 1.2 2.3 2.2 400 400 60 55 19 (28) 9.2 7.4 30 29 150 150 0 0 220 210 12501250 2.4 2.3
100 100
16 - 18 59.051.5 3010 2280 73 61 800 600 5 5 11 10 59 52 1.4 1.1 1.5 1.1 18 14 1.5 1.3 2.7 2.4 400 400 70 60 14 (28) 9.0 7.2 37 32 150 150 0 0 265 230 12501250 3.0 2.6
Adult. y
19 - 29 60.552.5 2530 1930 71 62 700 600 5 5 10 10 61 53 1.2 1.1 1.3 1.1 16 14 1.3 1.3 2.4 2.4 400 400 70 60 12 (28) 6.5 4.6 38 33 150 150 750 750 240 210 700 700 3.0 2.6
30 - 49 60.552.5 2420 1870 71 62 700 600 5 5 10 10 61 53 1.2 1.1 1.3 1.1 16 14 1.3 1.3 2.4 2.4 400 400 70 60 12 (28) 6.5 4.6 38 33 150 150 750 750 240 210 700 700 3.0 2.6
50 - 59 60.552.5 2420 1870 71 62 700 600 10 10 10 10 61 53 1.2 1.1 1.3 1.1 16 14 1.7 1.6 2.4 2.4 400 400 70 60 12 10 6.5 4.6 38 33 150 150 750 800 240 210 700 700 3.0 2.6
60 - 69 60.552.5 2140 1610 71 62 700 600 15 15 10 10 61 53 1.2 1.1 1.3 1.1 16 14 1.7 1.6 2.4 2.4 400 400 70 60 12 10 6.5 4.6 38 33 150 150 800 800 240 210 700 700 3.0 2.6
≥ 70 60.552.5 1960 1540 71 62 700 600 15 15 10 10 61 53 1.2 1.1 1.3 1.1 16 14 1.7 1.6 2.4 2.4 400 400 70 60 12 10 6.5 4.6 38 33 150 150 800 800 240 210 700 700 3.0 2.6
Notes: Recommended Nutrient Intakes (RNI) are in regular font, while adequate intakes (AI) are in italics.
* for 2nd and 3rd trimester only
( ) Requirements cannot+300be met +2 +30
by intake of +0.
natural foods alone. Intake of iron-rich and +20
iron-fortified foods and the use of supplements are recommended, if +5. +10
Pregnant
necessary. * 5 0 +0 +0 +0 3 +0.7 +4 +0.5 +0.2 0 +10 (+10) 1 +4 0 +50 +0 +0 +0

+2 +40 +0. +15 +6. +10

Lactating +500 7 0 +0 +4 +0 2 +0.6 +4 +0.6 +0.4 0 +35 +2 7 +9 0 +0 +50 +0 +0
 CONTENTS
FOREWORD
1. INTRODUCTION
2. CONCEPTS & GENERAL PRINCIPLES
3. ENERGY
4. PROTEIN
5. CALCIUM
6. IRON
7. IODINE
8. ZINC
9. SELENIUM
10. VITAMIN A
11. VITAMIN D
12. VITAMIN C
13. THIAMIN (VITAMIN BI)
14. RIBOFLAVIN (VITAMIN B2)
15. NIACIN (VITAMIN B3)
16. FOLATE
17. CONCLUSIONS AND RECOMMENDATIONS

APPENDIX
SUMMARY TABLE OF RECOMMENDED RDAs FOR SOUTHEAST ASIA
 RECOMMENDED DIETARY ALLOWANCES FOR SOUTHEAST ASIA (SEA-RDAs)
PROTEIN IRON ZINC
(g/day) (mg/day) (mg/day)
Population Weight ENERGY CALCIUM
groups (kg) (kcal/day) High Quality Adjusted for 80% Adjusted for 70% (mg/day) 7.5% 10% Moderate
Protein Diet Protein Quality Protein Quality Bioavailability Bioavailability Bioavailability
Infants(months)
0-5 6 555 11 - - a
300 , 400
b
0.93
a
0.93
a a
1.1 , 2.9
b

6-11 9 710 14 - - 400 12.4 9.3 4.2

Children(years)
1-3 14 1,180 16 20 23 500 7.7 5.8 4.8
4-6 20 1,470 21 26 29 600 8.4 6.3 5.7
7-9 27 1,825 27 34 39 700 11.9 8.9 6.0
Boys (years)
10-12 34 2,110 34 42 48 1,000 19.5 14.6 6.8
13-14 47 2,650 45 56 64 1,000 19.5 14.6 8.9
15 47 2,650 45 56 64 1,000 25.1 18.8 8.9
16-18 56 2,980 49 62 71 1,000 25.1 18.8 8.6
Girls (years)
10-12 36 2,000 35 44 50 1,000 18.7c, 43.6d 14.0c, 32.7d 6.1
13-14 45 2,205 41 51 58 1,000 18.7c, 43.6d 14.0c, 32.7d 7.2
15 45 2,205 41 51 58 1,000 41.3 31.0 7.2
16-18 49 2,240 40 50 57 1,000 41.3 31.0 6.8
Men (years)
19-29 60 2,635 48 60 68 700 18.3 13.7 6.5
30-49 60 2,525 48 60 68 700 18.3 13.7 6.5
50-59 60 2,525 48 60 68 1,000 18.3 13.7 6.5
60-65 60 2,240 48 60 68 1,000 18.3 13.7 6.5
>65 60 2,240 48 60 68 1,000 18.3 13.7 6.5
Women (years)
19-29 50 2,115 40 50 57 700 39.2 29.4 4.4
30-49 50 2,065 40 50 57 700 39.2 29.4 4.4
50-59 50 2,065 40 50 57 1,000 15.1 11.3 4.4
60-65 50 1,720 40 50 57 1,000 15.1 11.3 4.4
>65 50 1,720 40 50 57 1,000 15.1 11.3 4.4
Pregnancy
1st trimester - - +6 +7.5 +9 1,000 • • 5.5
2nd trimester - +360 +6 +7.5 +9 1,000 • • 7.0
3rd trimester - +475 +6 +7.5 +9 1,000 • • 10.0
Lactation
(months)
1st 6 - +505 +16 +20 +23 1,000 20.0 15.0 9.5e, 8.8f
2nd 6 - +675 +12 +15 +17 1,000 20.0 15.0 7.2g
 Population Weight IODINE SELENIUM VITAMIN A VITAMIN D VITAMIN C THIAMIN RIBOFLAVI NIACIN FOLATE
groups (kg) (g/day) ( g/day) ( g/day) ( g/day) (mg/day) (mg/day) N (mg/day) (g/day)
(mg/day)

Infants(months)
0-5 6 90 6 375 5 25 0.2 0.3 2 80
6-11 9 90 10 400 5 35 0.3 0.4 4 80
Children(years)
1-3 14 90 17 400 5 30 0.5 0.5 6 160
4-6 20 90 22 450 5 30 0.6 0.6 8 200
7-9 27 120 21 500 5 35 0.9 0.9 12 300
Boys(years)
10-12 34 120 32 600 5 65 1.2 1.3 16 400
13-14 47 150 32 600 5 65 1.2 1.3 16 400
16-18 56 150 32 600 5 65 1.2 1.3 16 400
Girls (years)
10-12 36 120 26 600 5 65 1.1 1.0 16 400
13-14 45 150 26 600 5 65 1.1 1.0 16 400
16-18 49 150 26 600 5 65 1.1 1.0 16 400
Men (years)
19-49 60 150 34 600 5 70 1.2 1.3 16 400
50-65 60 150 34 600 10 70 1.2 1.3 16 400
>65 60 150 33 600 15 70 1.2 1.3 16 400
Women(years)
19-49 50 150 26 500 5 70 1.1 1.1 14 400
50-65 50 150 26 500 10 70 1.1 1.1 14 400
>65 50 150 25 600 15 70 1.1 1.1 14 400
Pregnancy
1st trimester - 200 26 800 5 80 1.4 1.4 18 600
2nd trimester - 200 28 800 5 80 1.4 1.4 18 600
3rd trimester - 200 30 800 5 80 1.4 1.4 18 600
Lactation
(months)
1st 6 - 200 35 850 5 95 1.5 1.6 17 500
2nd6 - 200 42 850 5 95 1.5 1.6 17 500
Notes : a
Breast-fed
b
Formula-fed
c
Non-menstruating
d
Menstruating
e
0 - 3 months
f
4 - 6 months
g
7 –12 months
•Iron supplements in tablet form recommended foal all pregnant women. In non-anemic pregnant women, daily supplements of 100 mg of iron
(e.g., as forrous sulfate) given during the second half of pregnancyare adequate. In anaemic women, higher doses are usually required.
NUTRITIONAL REQUIREMENTS

Recommended Nutrient Intakes

Food Composition and Relevant Nutritional
Bioavailability from the Problems
Mixed Diet
Food Supply and
Food Intake Distribution
Access
of Population Groups

Nutrient Intake Goals

Food-based Dietary Guidelines/
Nutritional Guidelines
 NUTRITIONAL/DIETARY
GUIDELINES

Primary recommendations to promote

good health through proper nutrition

Simple statements that give advice on

the consumption of food and food
components for which there are
public health concerns
 Australia

The guidelines include five core recommendations which aim to direct people to the types and
amounts of foods they should consume.
To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious
food and drinks to meet your energy needs.
Enjoy a wide variety of nutritious foods from these five groups every day:
plenty of vegetables, including different types and colours, and legumes/beans
fruit
grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties, such as breads,
cereals, rice, pasta, noodles, polenta, couscous, oats, quinoa and barley
lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans
milk, yoghurt, cheese and/or their alternatives, mostly reduced fat (reduced fat milks are not
suitable for children under the age of 2 years).
And drink plenty of water.
Limit intake of foods containing saturated fat, added salt, added sugars and alcohol.
Encourage, support and promote breastfeeding.
Care for your food; prepare and store it safely.
Recommendation from the Dietary Guidelines for the
Americas 2010:
1. Balancing Calories to Manage
Weight
Recommendation from the Dietary Guidelines for the
Americas 2010:
2. Foods and Foods Component to
Reduce
Recommendation from the Dietary Guidelines for the
Americas 2010:

3. Foods and Nutrient to Increase

Recommendation from the Dietary Guidelines for the
Americas 2010:

4. Building Healthy Eating Patterns

Thailand
Eat a variety of foods from each of the five food groups
and maintain a proper weight.
Eat adequate amounts of rice or alternate carbohydrate
sources.
Eat plenty of vegetables and fruits regularly.
Eat fish, lean meat, eggs, legumes and pulses
regularly.
Drink in appropriate quality and quantity for one’s age.
Eat a diet containing appropriate amounts of fat.
Avoid sweet and salty foods.
Eat clean and safe foods.
Avoid or reduce the consumption of alcoholic
beverages.
Malaysia
Eat a variety of foods within your recommended intake.
Maintain body weight within a healthy range.
Be physically active every day.
Eat adequate amounts of rice, other cereal products (preferably wholegrain)
and tubers.
Eat plenty of fruits and vegetables every day.
Consume moderate amounts of fish, meat, poultry, eggs, legumes and nuts.
Consume adequate amounts of milk and milk products.
Limit intake of foods high in fats and minimize fats and oils in food preparation.
Choose and prepare foods with less salt and sauces.
Consume foods and beverages low in sugar.
Drink plenty of water daily.
Practice exclusive breastfeeding from birth until 6 months and continue to
breastfeed until 2 years of age.
Consume safe and clean foods and beverages.
Make effective use of nutrition information on food labels.
 Vietnam
Eat a range of meals that include all four food groups: carbohydrates, protein,
fats, and vitamins and minerals.
Eat protein-rich foods from a good balance of vegetable and animal sources.
Increase the intake of shrimp, crab, fish and beans/peas.
Eat appropriate amounts of vegetable and animal fats/oils with a good
combination between them. Sesame and peanut oils are recommended.
Do not use too much salt. Iodized salt is recommended.
Eat vegetables and fruits every day.
Ensure food safety rules during selection, processing and preservation of
foods.
Drink adequate boiled water every day.
Initiate breastfeeding right after birth, exclusively breastfeed during the first 6
months, then start proper complementary feeding and continue breastfeeding
until 24 months.
Children over 6 months of age and adults are recommended to consume milk
and dairy products appropriate to their age.
Increase physical activity, maintain an appropriate weight, abstain from
smoking and limit your consumption of alcoholic/soft drinks and sweets.
Thirteen Messages of Balanced Nutrition
(Dietary Guidelines for Indonesians)
1. Consume a variety of foods
2. Consume adequate calories to meet the energy demands of
daily living
3. Consume carbohydrate food sources for 50% of caloric
intake.
4. Obtain not more than a quarter of total energy intake from fats
and oils.
5. Use only iodized salt
6. Consume iron-rich foods
7. Provide only breast milk for baby until six months of age, after
which breast milk should be supplemented with
complementary foods.
8. Have breakfast everyday.
9. Drink clean and safe water at sufficient amounts.
10. Do physical exercise regularly.
11. Avoid drinking alcoholic beverages.
12. Consume safe and healthy meals.
13. Read food labels when purchasing foods.
Nutritional GUIDELINES for Filipinos, 2000
Breastfeed infants
Eat a variety of Maintain children’s
exclusively from birth to
foods normal growth through
4-6 months, and then,
everyday. proper diet and monitor
give them appropriate
food while continuing their growth regularly
to
breastfeeding.

Eat more Eat foods Consume milk, milk

Consume fish,
vegetables, cooked in products and other
lean meat, poultry
fruits and root edible/cooking calcium-rich foods such
or dried beans.
crops. oil daily as small fish and dark
green leafy vegetables
everyday

Use iodized salt, Eat clean For a healthy lifestyle Food and Nutrition
but avoid and safe
Research Institute
and good nutrition, Department of Science
excessive intake of food.
and Technology
exercise regularly,
salty foods.
do not smoke and
avoid drinking alcoholic
beverages.
Food Group Plan
Diet-planning tools that sort food of
similar origin and nutrient content
into groups; then specify the
number of servings that should be
eaten from each group
Food Guide
Food group plan for ensuring
dietary adequacy that assigns food
to major food groups

Guide is simple and offers flexibility

in food choices
 Indonesian Food Guide

Salt and sugar

Plant protein Animal protein

Fruit Vegetables

Staple/starchy
foods
Food Guide for the Americans
Pinggang Pinoy

A new food guide for Filipino adults

Intended to complement and

supplement the Daily Nutritional
Guide Pyramid on a per-meal basis
 The New Food Guide
The Pinggang Pinoy shows 4 portions:
 The rice and alternatives are represented by
a cup of cooked rice
 The meat portion is represented by fish
 The fruit portion of the plate is represented
by banana
 The vegetable portion is represented by
malunggay
Plus a glass filled with water
The functional food groups: GO, GROW,
GROW and
GLOW are shown around the rim of the
plate
 Equivalent Portion Sizes per Meal for Pregnant and Lactating
Women
Rice and Alternatives Fish and Alternatives Vegetables Fruits
Any of the following: Any of the following: Any of the following:
1 ½ cups of cooked rice 2 pieces medium variety 1- 1 ½ cups of cooked 1 medium size fruit (ex.
6 pieces of small of fish (ex. galunggong) vegetables saging, dalanghita,
pandesal 3 slices of large variety (ex. malunggay, saluyot, mangga)
6 slices of small loaf of fish (ex. bangus) gabi leaves, talinum, 1 slice of big fruit (ex.
bread 2 pieces of medium ampalaya, kalabasa, papaya, pinya, pakwan)
1 ½ cups of cooked chicken leg carrots, sitaw)
noodles (ex. pansit) 3 servings of lean meat,
1 ½ medium pieces of 30 g each (ex. chicken,
root crop (ex. kamote) pork, beef)
3 pieces of tokwa, 6 x 6
x 2 cm each
1 piece of small chicken
egg and 1-2 pieces of any
food items mentioned
above
Sample One-Day Meal Plan for Pregnant and Lactating Women
Diet Planning Principles
Dietary Adequacy
Dietary Balance (Acceptable
Macronutrient Distribution Ranges)
Energy Control
Nutrient Density
Variety/Dietary Diversity
Moderation
 FOOD COMPOSITION TABLES
is a listing of food items with their equivalent
nutritive value… used for
- Identification of food sources of nutrients and
facilitates selection and choice of food items
- Menu planning and prescribing normal and/or
therapeutic diets of known nutrient values
- Calculation of nutrient content of diets and
evaluation of food intakes
- Development of food products and special
dietary foods/ modification of nutrient content
- Dietary counselling/ nutrition education
- Food labelling and other nutrition programs
FOOD COMPOSITION TABLES
LIMITATIONS
1. An average of the analysis of limited samples
2. Difference in values for food items due to
a. Changes in marketing and processing techniques
b. Seasonal and geographical difference
c. Analytical techniques
d. Variety
e. Breed
f. Maturity/age
g. Storage
h. Preparation practices
3. Emergence of new products in the market and
changing food habits require an updated and more
comprehensive FCT
SOURCES OF ERRORS IN FCTs
Inadequate sampling
Inappropriate analytical methods
Errors in the analytical methods
Lack of standardized conversion factors
for nutrient calculation
Inconsistencies in terminology used
Incorrect/Incomplete descriptors
Failure to recognize inherent nature of
the FCT data
Incorrect assignment of values to missing
data
Food Composition Tables

There are two schools of thought about food tables.

One tends to regard the figures in them as having the
accuracy of atomic weight determinations;
the other dismisses them as valueless on the ground
that a foodstuff may be so modified by the soil, the
season or its rate of growth that no figure can be a
reliable guide to its composition.
The truth, of course, lies somewhere between these two
points of view.

(Widdowson and McCance, 1943)

Food Exchange Lists
Diet planning lists or sub-groups
under a list that include foods that
contain approximately the same
amount of carbohydrate, protein, fat
and energy (kcal) per exchange
List or sub-group in a list allows a
food to be substituted for our
“exchanged” with another food in the
same list or sub-group
Food Exchange Lists
For quick estimation of energy,
carbohydrates, protein, and fats
A tool for meal planners by providing food
choices for specific macro nutrients
A tool for planning supplementary feeding/
meals in emergency situations
A tool or aid for teaching and giving diet
instruction
As reference material for nutrition and diet
therapy
 Food Exchange Lists, Indonesia
List Food group CHO (g) PRO (g) Fat (g) Energy (kcal)
I. CHO 40 4 - 175
II. Animal protein
Low fat - 7 2 50
Medium fat - 7 5 75
High fat - 7 13 150
III. Plant protein 7 5 3 75
IV Vegetables
Veg A - - - -
Veg B 5 1 - 25
Veg C 10 3 - 50
 Food Exchange Lists, Indonesia
List Food group CHO (g) PRO (g) Fat (g) Energy (kcal)
V. Fruits and sugar 12 - - 50
VI. Milk
Non fat milk 10 7 - 75
Low fat 10 7 6 125
High fat 10 7 10 150
VII Oils/fats - - 5 50
Unsaturated fat
Saturated fat
VIII Non-caloric foods 5 - - <20
Food Exchange Lists, the Philippines
List Food Measure CHO (g) PRO (g) Fat (g) Energy Energy
group (kcal) (kJ)
I.A. Veg. A 1 cup raw - - - - -
½ cup, cooked
I.A. Veg. A 2 cups raw 3 1 - 16 67
1 cup cooked
I.B. Veg. B ½ cup, raw 3 1 - 16 67
½ cup cooked
II. Fruit varies 10 - - 40 67
III. Milk
Whole varies 12 8 10 170 711
Low fat 4 tbs 12 8 5 125 523
skimmed Varies 12 8 tr 80 335
Food Exchange Lists, the Philippines
List Food Measure CHO (g) PRO (g) Fat (g) Energy Energy
group (kcal) (kJ)
IV. Rice varies 23 2 - 100 418
V. Meat
Low fat varies - 8 1 41 172
Med fat Varies - 8 6 86 360
High fat Varies - 8 10 122 510
VI. Fat 1 teaspoon - - 5 45 188
VII. Sugar 1 yeaspoon 5 - - 20 84
Steps in Calculating Diets
Estimate energy allowance or total energy
allowance (for weight maintenance or weight
reduction/upbuilding)
E.g. desirable body weight [(DBW) based on desirable
BMI (kg/m2)22(men) and 21(women)] x kcal/kg DBW/day
TEA = 50(DBW) x 30 (kcal, sedentary) = 1500 kcal
Distribute total energy allowance between
carbohydrate, protein, and fat. Percentage
distribution (Philippines): CHO – 55 to70%, PRO –
10 to 15%, and FAT – 20 to 30%. Using 60% CHO,
15% PRO & 25% FAT, for 1500 kcal, will yield 900 kcal
for CHO, 225 kcal for PRO & 375 kcal for FAT
Estimate energy requirements
Determine the reasonable energy allowance of the individual by
multiplying his DBW with the following values, according to:

Activity Kcal/kg DBW/day

Bed rest but mobile (hospital patients) 27.5
Sedentary (mostly sitting) 30.0
Light (tailor, nurse, physician, driver) 35.0
Moderate (Carpenter, painter, heavy housework) 40.0
Very active (swimmer, lumberman) 45.0

For example:

Total energy allowance (TEA) of a sedentary person weighing 50 kg:

50 x 30 = 1500 kcal
Steps in Calculating Diets
Convert energy to grams by dividing calories
by conversion factors: 4 cal/g protein and
carbohydrate and 9 cal/g fat.
CHO: 900/4 = 225 g
PRO: 225/4 = 56.2 g
FAT: 375/9 = 41.6 g
For ease and practicality of the diet
prescription (Rx), round off energy to the
nearest 50 and macronutrients to nearest 5
Diet RX: 1500 kcal, 225 g CHO, 55 g PRO, 40 g FAT
 USE OF THE FOOD EXCHANGE LISTS
IN MEAL PLANNING
To translate a given prescription with given calories,
carbohydrate, protein, and fat into food exchanges, the
procedure is as follows:
1. List down all the foods furnishing carbohydrates,
i.e., vegetables, fruit, milk, rice, and sugar.
a. It is customary to allow 1-2 servings of List I A
and B vegetables per day.
b. Allow usual amount of sugar consumed per day
unless contraindicated.
c. Unless there is drastic caloric/carbohydrate restriction,
3-4 servings of fruits are allowed per day.
d. The amount of milk allowed depends upon the
patient’s needs, food habits and other economic
considerations.
 USE OF THE FOOD EXCHANGE LISTS
IN MEAL PLANNING
2. To determine how many rice exchanges:
a. Add the carbohydrate (CHO) from vegetables,
fruit, milk and sugar.
b. Subtract this sum from the prescribe CHO.
c. Divide the differences by 23 (g CHO furnished by
1 rice exchange.
d. The nearest whole quotient is the number of rice
exchanges allowed.
3. To determine how many meat exchanges are
allowed:
a. Add the protein furnished by the food groups
already listed.
b. Subtract this sum from the prescribed CHO.
c. Divide the difference by 8 (g protein per meat
exchange).
 HOW TO USE THE FOOD EXCHANGE
LISTS IN MEAL PLANNING
d. The nearest whole quotient is the number of
meat exchange allowed.

4. Follow the same procedure for fat, using 5 as

the divisor since 1 fat exchange contains 5 g
of fat.
An allowance of +5g the prescribe amount of
protein, CHO and fat and +50 Kcal for energy are
given so the fractions of servings are avoided.
Distribute carbohydrates for breakfast, lunch,
supper and snacks accordingly depending on the
patient’s eating habits. Proteins and fats are
distributed to balance the meals reasonably well.
 SAMPLE CALCULATION
Diet Prescription: 1500 (6300kj) 225—55—40
FOOD NO. OF CHO PRO Fat ENERGY
EXCHANGES (g) (g) (g) (Kcal) (kj)
Vegetable, List 1-A 1 - - - - -
Vegetable, List 1-B 1/2 3 1 -- 16 135
Fruit, List II 4 40 -- -- 160 670
Milk, List III 1 12 8 10 170 710
Sugar, List VII 1 5 -- -- 20 165
225 (prescribed CHO) Partial sum
- 60 (partial sum of CHO) = 60
=165 ٪23 = 7 no. of rice
exchanges
Rice, List IV 7 161 14 -- 700 1925
55 (prescribe PRO) Partial
- 23 (Partial sum of PRO) sum= 23
= 32 ٪8 = 4 no. of meat
exchanges
Meat, List Va 12 -- 32 4 164 688
40 (prescribed fat) Partial sum
- 14 (partial sum of Fat) = 14
= 26 ٪ 5 = 5 no. of fat
exchanges
Fat, List VI 5 -- -- 25 225 940
221 55 39 1455 5233
TOTAL