Food and Nutrition Research Institute (FNRI) is the principal research institute of the government in food

and nutrition, committed to pursue the goals and objectives of the National Science and Technology Plan
(NSTP) and the Philippine Plan of Action for Nutrition (PPAN). It is one of the research and development
institutes of the Department of Science and Technology (DOST), created under Executive Order No. 128
signed on January 30, 1987.

The institute continues to provide relevant technologies and scientific information on food and nutrition. Some
of its major accomplishments include the development and commercialization of nutritional food products;
conducting of periodic nation-wide nutrition surveys; development of an analytical food quality and safety
assurance system; strategies and programs to address the malnutrition problem; and tools, guidelines and
standards to serve the needs of nutrition and nutrition-related workers. All these technologies are transfered to
health and nutrition program implementors as well as households and communities with the aim of improving
the quality of life of Filipinos.

The nutritional guideline known as the food pyramid, and formally titled the Improved American Food Guide
Pyramid, was published by the FDB in Denmark in 1978 and later adopted by the USDA (United States
Department of Agriculture) in 1992 to replace the earlier food groups classification system The food guide
pyramid suggested optimal nutrition guidelines for each food category, per day, using a mnemonic graphic of
a pyramid with horizontal dividing lines to represent suggested percentages of the daily diet for each food
group.
Carbohydrate group

Carbohydrates are a source of energy that can be transformed into glucose, the form of sugar that is
transported and used by the body, more quickly than proteins or fats. A diet too high in carbohydrates can
upset the delicate balance of a body's blood sugar level, resulting in fluctuations in energy and mood that leave
one feeling irritated and tired. A diet too low in carbohydrates depletes the healthy glycogen (the storage form
of glucose) stores in the muscles and liver.
Vegetable group

A vegetable is a part of a plant consumed by humans that is generally savory (not sweet) and not considered a
grain, fruit, nut, spice, or herb. For example, the stem, root, flower, etc., may be eaten as vegetables.
Vegetables contain many vitamins and minerals; however, different vegetables contain different spreads, so it
is important to eat a wide variety of types. For example, green vegetables typically contain vitamin A, dark
orange and dark green vegetables contain vitamin C,and vegetables like broccoli and related plants
contain iron and calcium. Vegetables are very low in fats and calories, but cooking can often add these.

It is recommended that people consume 2-3 servings of vegetables in a day. They may be fresh, frozen,
canned, or juiced.
Fruit group

In terms of food (rather than botany), fruits are the sweet-tasting seed-bearing parts of plants, or occasionally
sweet parts of plants which do not bear seeds. These include apples,oranges, plums, bananas, etc. Fruits are
low in calories and fat and are a source of natural sugars, fiber and vitamins. Processing fruits when canning or
making into juices unfortunately may add sugars and remove nutrients. The fruit food group is sometimes
combined with the vegetable food group. Note that many foods considered fruits in botany because they bear
seeds are not considered fruits in cuisine because they lack the characteristic sweet taste,
e.g., tomatoes or avocados. It is best to consume 2-4 servings of fruit in a day. They may be fresh, frozen,
canned, dried, pureed or juiced.
Fat Group

The fat group is the least needed in the body. One must have these in small amounts and not much per day, if
consumed. These are in sweets and chocolate.

Dairy group

Dairy products are produced from the milk of mammals, most usually but not exclusively cattle. They include
milk, yogurt and cheese. Milk and its derivative products are a rich source of the mineral calcium, but also
provide protein, phosphorus, vitamin A, and vitamin D. However, many dairy products are high in saturated fat
and cholesterol compared to vegetables, fruits and whole grains, which is why skimmed products are available
as an alternative. For adults, 3 cups of dairy products are recommended per day.

Protein group
Meat is the tissue - usually muscle - of an animal consumed by humans. Since most parts of many animals are
edible, there are a vast variety of meats. Meat is a major source of protein, as well as iron, zinc, and vitamin
B12. Meats, poultry, and fish include beef, chicken, pork, salmon, tuna, and shrimp, eggs, spices and herbs
are also in this group.

The meat group is one of the major compacted food groups in the food guide pyramid. Many of the same
nutrients found in meat can also be found in foods like eggs, dry beans, andnuts, such foods are typically
placed in the same category as meats, as meat alternatives. These include tofu, products that
resemble meat or fish but are made with soy, eggs, andcheeses. For those who do not consume meat or
animal products (see Vegetarianism, veganism and Taboo food and drink), meat analogs, tofu, beans, lentils,
chick peas, nuts and other high-protein vegetables are also included in this group.

Although meats provide energy and nutrients, they are often high in fat and cholesterol, and can be high in
sodium. Simply trimming off fatty tissue can go a long way towards reducing this negative effect. The food
guide pyramid suggests that adults eat 2-3 servings per day. One serving of meat is 4oz, about the size of a
deck of cards.

From 1956 until 1992 the United States Department of Agriculture recommended its Basic Four Food Groups.

The government's Basic Four involved

(1) meats, poultry, fish, dry beans and peas, eggs, and nuts;

(2) dairy products, such as milk, cheese, and yogurt;

(3) grains and wheat products

(4) fruits and vegetables.

This was omnipresent in nutrition education in the United States. In 1992 it was replaced by the Food Pyramid.
10 Nutritional Guidelines For Filipinos

1. Eat a variety of foods every day.

• The human body needs more than 40 different nutrients for good health. No single food can provide all
the nutrients in the amounts needed. Eat a variety of foods, to provide all the nutrients required in the
proper amount and balance.

2. Breast-feed infants exclusively from birth to 4-6 months and then, give appropriate foods while continuing
breast-feeding.

• Infants and children up to 2 years of age are most vulnerable to malnutrition. Breast-feeding is one of
the most effective strategies to improve child survival. Nutritional requirements of an infant can be
obtained solely from breast milk for the first 6 months of life. After that time, breast milk must be
complemented with appropriate foods, but breast-feeding should be continued for up to 2 years of age
or longer.
• The decision to breast-feed is made by the mother. Nonetheless, the husband and other family
members, health workers, neighbors, community organizations, officemates and employers must
encourage her to breast-feed her infant.

3. Maintain children's normal growth through proper diet and monitor their growth regularly.

• An adequate diet for an active child is one that promotes good health and normal growth.
• A well-nourished child is healthy, strong, and alert, has good disposition, and grows at a normal rate.
• A poorly nourished child exhibits sluggish if not permanently delayed physical and mental development.
In addition, he is lethargic and frequently ill because of low resistance to infection.
• Over nutrition on the other hand, may lead to obesity that may cause physical and emotional problems
in childhood and later in life.

4. Consume fish, lean meat, poultry or dried beans.

• To improve the Filipino diet, not only should the total quantity of food be increased but the quality of the
diet should also be improved by including animal products of substitutes.
• Including fish, lean meat, poultry, or dried beans in the daily meals will not only enhance the protein
quality if the diet but also supply highly absorbable iron, preformed vitamin A and zinc.
• Fish, lean meat, poultry without skin, and dried beans, in contrast to fatty meats, are low in saturated
fats, which are linked to heart disease.

5. Eat more vegetables, fruits and root crops.

• In general, most people do not eat enough vegetables, fruits and root crops. Results of food
consumption surveys conducted by the FNRI show that the average consumption of green leafy
vegetables, vitamin C-rich fruits and root crops are low in the Filipino diet.
• The consumption of more vegetables, fruits and root crops is encouraged to help correct the
micronutrient deficiencies consistently noted in national nutrition surveys. Eating root crops will add
dietary energy to the meal.

6. Eat foods cooked in edible/cooking oil daily.

• In general, Filipinos use very little oil in their cooking. Boiling is the most common method of food
preparation. Hence, the total fat and oil consumption in a Filipino diet is low.
• Fats and oils are concentrated sources of energy. A low fat and oil consumption results in a diet low in
energy value, contributing to chronic energy deficiency. Fats and oils are also essential for absorption
 and utilization of fat-soluble vitamins, such as vitamin A. A low fat intake may be one of the causes of
vitamin A deficiency among Filipinos.
• To ensure adequate fat intake, Filipinos should be encouraged to stir-fry foods in vegetable oil or to add
fats and oils whenever possible in food preparation. This will guard against chronic energy deficiency
and help to lower the risk of vitamin A deficiency.
• The excessive use of saturated fats and oils, however, may increase the risk of heart disease. The
proper choice of fats and oils therefore is essential.

7. Consume milk, milk products and other calcium-rich foods such as small fish and dark green leafy
vegetables every day.

• Nutrition surveys indicate a consistent failure of Filipinos to meet dietary recommendations for calcium.
An adequate amount of calcium in the diet starting from childhood all through adulthood will help
prevent osteoporosis in later life.
• Milk and milk products provide highly absorbable calcium besides being good sources of protein,
vitamin A and other nutrients.
• Milk and other calcium-rich foods are valuable additions to our rice/plant-based diets, which are not
only poor sources of calcium but also contain calcium-inhibiting substances.

8. Use iodized salt, but avoid excessive intake of salty foods.

• Goiter and Iodine Deficiency Disorders are rampant in many areas of the Philippines, causing physical
and mental retardation in children. The regular use of iodized salt in the table and in cooking in addition
to taking iodine-rich foods, will greatly help in eradicating this preventable disease.
• On the other hand, excessive intake of salt and salty foods particularly in susceptible individuals
increases the risk of hypertension and hence of heart disease. Avoiding too much table salt and overly
salty foods may help in the prevention and control of these conditions.

9. Eat clean and safe food.

• Food and water are essential to life but they may also carry disease-causing organisms like bacteria,
viruses, fungi and parasites, or harmful chemical substances.
• It is important to buy foods that are safe. Purchase food only from reliable sources. In addition, care
must be taken when preparing and serving meals to prevent food-borne diseases.
• Sharing in the efforts to improve environmental hygiene and sanitation in the community will greatly
contribute to food safety in the home.

10. For a healthy lifestyle and good nutrition, exercise regularly, do not smoke and avoid drinking alcoholic
beverages.

• With the changing lifestyle of Filipinos, chronic degenerative diseases are becoming significant public
health problems. Healthy diets, regular exercise, abstinence from smoking and moderate alcohol intake
are key components of a healthy lifestyle.
Recommended Dietary Allowance (RDA) the amounts of selected nutrients considered adequate to meet
the known nutrient needs of healthy people. The RDA are based on scientific knowledge and have been
presented by a committee of the Food and Nutrition Board (FNB) of the National Academy of Sciences (NAS).
The Canadian equivalent is the Recommended Nutrient Intakes. RDA is generally accepted throughout the
world as a valid source of information. At least 40 different nations have as well as organisations have
published standards similar to the RDA.
The Dietary Reference Intake (DRI) is a system of nutrition recommendations from the Institute of
Medicine (IOM) of the U.S. National Academy of Sciences. The DRI system is used by both the United States
and Canada and is intended for the general public and health professionals. Applications include:

 Composition of diets for schools, prisons, hospitals or nursing homes

 Industries developing new food stuffs
 Healthcare policy makers and public health officials

The DRI was introduced in 1997 in order to broaden the existing guidelines known as Recommended Dietary
Allowances (RDAs). The DRI values are not currently used in nutrition labeling, where the older Reference
Daily Intake are still used.

ADMR

The Acceptable Macronutrient Distribution Ranges (AMDR) is a set of values for

carbohydrates, fat and protein. They are expressed as follows:

• Percentages of total daily caloric intake

• Ranges of intakes set for the energy-yielding nutrients that are sufficient to provide
adequate total energy and nutrients while reducing the risk of chronic diseases.

AMDR Percentages (for adults)

• Protein: 10-35%
• Fat: 20-35%

• Carbohydrate: 45-65%
Food Exchange Lists
You can use the American Dietetic Association food exchange lists to check out serving sizes for each group
of foods and to see what other food choices are available for each group of foods.
Vegetables Lean Protein
Fat-Free and Very Low-Fat MilkMedium-Fat Proteins
Very Lean ProteinStarches
Fruits Fats
Vegetables contain 25 calories and 5 grams of carbohydrate. One serving equals:
½C Cooked vegetables (carrots, broccoli, zucchini, cabbage, etc.)

1C Raw vegetables or salad greens

½C Vegetable juice

If you’re hungry, eat more fresh or steamed vegetables.

Fat-Free and Very Low-Fat Milk contain 90 calories per serving. One serving equals:
1C Milk, fat-free or 1% fat

¾C Yogurt, plain nonfat or low-fat

1C Yogurt, artificially sweetened

Very Lean Protein choices have 35 calories and 1 gram of fat per serving. One serving equals:
1 oz Turkey breast or chicken breast, skin removed

1 oz Fish fillet (flounder, sole, scrod, cod, etc.)

1 oz Canned tuna in water

1 oz Shellfish (clams, lobster, scallop, shrimp)

¾C Cottage cheese, nonfat or low-fat

2 Egg whites

¼C Egg substitute

1 oz Fat-free cheese

½C Beans, cooked (black beans, kidney, chick peas or lentils): count as 1 starch/bread and
1 very lean protein

Fruits contain 15 grams of carbohydrate and 60 calories. One serving equals:

1 small Apple, banana, orange, nectarine

1 med. Fresh peach

1 Kiwi

½ Grapefruit

½ Mango

1C Fresh berries (strawberries, raspberries, or blueberries)

1C Fresh melon cubes

1
⁄8th Honeydew melon

4 oz Unsweetened juice

4 tsp Jelly or jam

Lean Protein choices have 55 calories and 2–3 grams of fat per serving. One serving equals:
1 oz Chicken—dark meat, skin removed
1 oz Turkey—dark meat, skin removed

1 oz Salmon, swordfish, herring

1 oz Lean beef (flank steak, London broil, tenderloin, roast beef)*

1 oz Veal, roast or lean chop*

1 oz Lamb, roast or lean chop*

1 oz Pork, tenderloin or fresh ham*

1 oz Low-fat cheese (with 3 g or less of fat per ounce)

1 oz Low-fat luncheon meats (with 3 g or less of fat per ounce)

¼C 4.5% cottage cheese

2 med. Sardines

* Limit to 1–2 times per week

Medium-Fat Proteins have 75 calories and 5 grams of fat per serving. One serving equals:
1 oz Beef (any prime cut), corned beef, ground beef**

1 oz Pork chop

1 Whole egg (medium)**

1 oz Mozzarella cheese

¼C Ricotta cheese

4 oz Tofu (note this is a heart healthy choice)

** Choose these very infrequently

Starches contain 15 grams of carbohydrate and 80 calories per serving. One serving equals:
1 slice Bread (white, pumpernickel, whole wheat, rye)

2 slices Reduced-calorie or "lite" bread

¼ (1 oz) Bagel (varies)

½ English muffin

½ Hamburger bun

¾C Cold cereal
1
⁄3 C Rice, brown or white, cooked
1
⁄3 C Barley or couscous, cooked
1
⁄3 C Legumes (dried beans, peas or lentils), cooked

½C Pasta, cooked

½C Bulgar, cooked

½C Corn, sweet potato, or green peas

3 oz Baked sweet or white potato

¾ oz Pretzels

3C Popcorn, hot air popped or microwave (80% light)

Fats contain 45 calories and 5 grams of fat per serving. One serving equals:
1 tsp Oil (vegetable, corn, canola, olive, etc.)

1 tsp Butter

1 tsp Stick margarine

1 tsp Mayonnaise

1 Tbsp Reduced-fat margarine or mayonnaise

1 Tbsp Salad dressing

1 Tbsp Cream cheese

2 Tbsp Lite cream cheese

1/8th Avocado

8 large Black olives

10 large Stuffed green olives

1 slice Bacon

FOOD LABELING

The law in the UK on food labeling is multifaceted and is spread over many reforms and parliamentary acts,
making the subject complex. In the US, food labeling is mainly regulated by21 CFR part 101 in accordance
with 21 CFR 1.21, 74.705, Part 102, 104.20, 179.26 and FD&C. Codex Alimentarius also published a
document on the food labeling which is supposed to be followed by the food industry internationally [1].
Nevertheless, there are general laws which should be implied on any food product:
 Name – Must also inform the customer the nature of the product. It may also be necessary to attach a
description to the product name. However, there are certain generic names which must be only used for
their conventional uses, for example: Muesli, Coffee, prawns.

 Ingredients – All ingredients of the food must be stated under the heading 'Ingredients' and must be
stated in descending order of weight when present at more than 2% in the product. Ingredients making up
less than two percent may be declared in any order at the end of the declaration. Moreover, certain
ingredients such as preservatives must be identified as such by the label ‘Preservatives’, a specific name,
e.g. "sodium nitrite", and the corresponding European registration number colloquially known as an "E
number", e.g. "E250". When ingredients are themselves made of a number of sub-ingredients (i.e. a
mayonnaise), these must be declared as well in the ingredient declaration. If ingredients or additives
contain one of the listed 14 EU allergens, these must be explicitly named in the list. For example:
'Preservative: E220 (Sulphites)'.

 Nutritional Information– Although it is not a legal requirement to declare Nutritional information on the
product, if the manufacturer makes claims that the product is ‘Low in Sugar’, it must be supported with
nutritional information (normally in tabulated form). However, as a rule it is recommended to declare
nutritional information as consumers more than ever are investigating this information before making a
purchase. Moreover, there are two European nutritional labeling standards which must be adhered to if
nutritional information is shown.

 Medicinal or Nutritional Claims – Medicinal and Nutritional claims are tightly regulated, some are only
allowed under certain conditions while others are not authorized at all. For example, presenting claims the
food product can treat, prevent or cure diseases or other ‘adverse conditions’ are prohibited. While claiming
the food is reduced in fat or rich in vitamins require the food to meet compulsory standards and grades, in
addition, the terms must be used in a form specified in regulations.

 Date Tagging – There are two types of date tagging:

 Use by Date – ‘Use by date’ must be followed by a day or/and month which the product must
be consumed by. To be employed on perishable foods that usually would be kept cold, for example,
fish, meat, dairy products and ‘ready to eat’ salads.
 Best Before Date – 'Best before date is used as an indicator of when the product will begin to
degrade from optimal quality: this includes when the food becomes stale, begins to taste ‘off’ or decays,
rots or goes mouldy. There are also regulations on which type of best before date must be applied:
 Best before + Day for foods with a shelf life of up to 3 months.
 Best before end + Month for foods with more than a 3 month shelf life.
 Best before end + Year for food with more than an 18 month shelf life.
 Storage Conditions – If there are any particular storage conditions for the product to maintain its shelf
life, these must be pointed out. However, as a rule it is recommended to always describe the necessary
storage conditions for a food product.

 Business Name and Address – In addition to the business name and address, it is necessary to
indicate the manufacturer or packager, if independent to the main business and the seller established
within the European Union.

 Place of Origin – The food is required to specify its place of origin, especially if the name or trademark
is misleading - such as if the product is called ‘English Brie Cheese’ when it is produced in France.

 Instruction for Use – This is only necessary if it is not obvious how to use or prepare the product, in
which case the consumer's own initiative must be used.

 Presentation – The label must be legible and easy to read, also it must be written in English, however,
the manufacturer may also include other languages.

 Batch identifier, such as Lot Mark or Batch Code – It must be possible to identify individual batches
with a lot mark or batch code - the code must be prefixed with the letter ‘L’ if it can not be distinguish from
other codes, however, the date mark can be used as a lot mar]. Manufacturers must bear in mind that the
smaller the size of a batch, the smaller financial consequences in the case of a product recall.

 Sectioning – All of the following must be in the same field of vision:

 Product name
 Date mark
 Weight
 Quantity
 Alcohol strength (if applicable).

 Standard specification - Indicate the level of the standard compliances which the product are
manufactured and packaging are completed against, and the specification limits if the standard is not
publicly available, especially for those of
 Microbial limits
 Heavy metal limits
 The limits of pesticide residuals
 The limits of preservatives, artificial flavouring and colouring etc.

 Food additives - with a best practice, the items should be presented by their approved names (i.e.
domestically), functional classes, and numbers of International Numbering System (INS) or equivalent [2].

Further information: United States Adopted Name

Further information: British Approved Name

Further information: E number

 Allergens - must be declared explicitly in the ingredient declaration, and a summary list of allergens
may be added nearby for added clarity for the consumer. These include allergens present in the actual
recipe's ingredients, but also those from additives and processing aids when residues may be present in
the product. There are fourteen sources of allergens that need to be mentioned when present in a product,
this includes any of their derivatives: Cereals containing gluten, Crustaceans, Eggs, Fish, Lupin, Milk
(including lactose), Molluscs, Mustard, Nuts, Peanuts, Sesame Seeds.