EXERCISE NO.

2
THE USE OF QUALITATIVE DIETARY TOOLS:
DAILY NUTRITIONAL GUIDE PYRAMID, PINGGANG PINOY, and
NUTRITIONAL GUIDELINES FOR FILIPINOS (NGF)
Marivic B. Lazar, RND, MS
Rachelle Gaye B. Caiňa, RND, Msc

INTRODUCTION
The Department of Science and Technology's (DOST) Food and Nutrition
Research Institute (FNRI) established the Nutritional Guidelines for Filipinos (NGF),
which the Daily Nutritional Guide Pyramid and the Pinggang Pinoy graphically
represent. However, the Daily Nutritional Guide Pyramid is a per-day basis
representation of the recommended amount of foods consumed, while the Pinggang
Pinoy is a per-meal basis recommendation.
The Nutritional Guidelines for Filipinos (NGF) is a set of dietary guidelines based on
Filipinos' eating patterns, lifestyle, and health status. The NGF contains all the
nutrition messages for healthy living for all age groups, from infants to adults,
pregnant and lactating women, and the elderly. The first NGF released in 1990
comprised five messages called "Dietary Guidelines for Filipinos." In 2000, revised
nutritional guidelines composed of ten messages were released, and it was called
the Nutritional Guidelines for Filipinos. Based on the 2000 version, a new set of the
NGF was developed in 2012 by the Technical Working Group (TWG) for the revision
of the NGF, which was chaired by the Food and Nutrition Research Institute (FNRI),
which is a division of the Department of Science and Technology (DOST). The 2012
NGF now includes the basis and justification for the ten nutritional and health
messages (www.fnri.dost.gov.ph).
Through this activity, the students will be acquainted with the essential tools
needed in delivering nutrition-related messages to the public and assessing their
dietary intakes.

OBJECTIVES: At the end of the exercise, the students should be able to: 1. evaluate
the adequacy of diet using the Daily Nutritional Guide Pyramid and Pinggang
Pinoy; and
2. identify the advantages and limitations of the different qualitative dietary tools.

MATERIALS NEEDED
Materials Quantity Specification
Pen 1 piece
Notebook 1 piece
Calculator 1 piece
Daily Nutritional Guide Pyramid
Pinggang Pinoy
Nutritional Guidelines for Filipinos
 7
PROCEDURE
1. Create a record of the foods that you consumed for the whole day starting from
the food that consumed after you woke-up in the morning today until before
going to bed. The record should reflect the quantity of the amount consumed
in household measurements such as in cups, glass, tsps., tbsps., and others.
It should also include the water and other beverages consumed. Use Table
2.1 in the worksheet.
2. Total the number of servings consumed per food group in the entire day and fill
up Table 2.2. The groupings of food and beverages will be the following: a.
rice, rice products, corn, root crops, bread, and noodles
b. fruits
c. vegetables
d. egg
e. fish, shellfish, meat and poultry, dried beans and nuts
f. sugar/sweets
g. fats and oils
h. water/beverages
3. In order to determine the size per serving, follow the measurements below:

Equivalents of One Serving Portion of Common Foods

(Source: https://www.fnri.dost.gov.ph/index.php/tools-and-standard/nutritional-guide
pyramid#adults-20-39yrs-old)

Fats and Oils

1 tsp coconut oil (5g)
1 Tbsp coconut cream
1 tsp margarine/butter
2 tsps peanut butter
1 tsp mayonnaise

Sugar / Sweets
1 tsp sugar (5g)
1 tsp honey
1 tsp fruit flavored drink (powder)
2-3 tsps fruit flavored drink (concentrate)
1 pc hard candy
1/5 glass softdrink/ flavored drink
2 tsp jam/ jelly/ preserves

Fish, Shellfish, Meat & Poultry

1 pc medium size fish
1/3 cup shellfish, shelled
3 cm cube cooked pork/ beef/ chicken

Egg, Dried Beans and Nuts

1/3 cup cooked dried beans/ nuts
1/2 cup tofu
1 piece tokwa
1 piece chicken egg
1 slice cheese

Milk and Milk Products

1 glass whole milk
 1/2 cup evaporated milk diluted with 1/2 glass water
4 Tbsps powdered whole milk diluted to 1 glass of water

8
Vegetables
1 serving of leafy vegetables = 1 cup raw or 1/2 cup cooked
1 serving of other vegetables = 1 cup raw or 1/2 cup cooked

Fruits
1 serving of vit-C-rich fruits = 1 med sized fruit or 1 slice of a big
fruit 1 serving of other fruits = 1 med sized fruit or 1 slice of a big
fruit

Rice, Corn, Root Crops, Bread and Noodles

1 cup cooked rice = 4 slices of loaf bread
= 5 pcs small pan de sal
= 1 cup of corn
= 2 slices/pieces of puto
= 2 cups of noodles
= 1 cup of yellow kamote

4. For oils, assume that in every serving of fried food it absorbs 5g or 1 tsp. of oil.
5. Evaluate your diet by comparing to the recommended intakes in the Daily
Nutritional Guide Pyramid for your age group. Continue to fill up Table 2.2. 6. The
recommended intake in Table 2.2 is based on a Filipino adult (20 – 39
years old). Adjust the entry of the recommended intake if you are below 20
years old. Follow this link for other Daily Nutritional Guide Pyramid
https://www.fnri.dost.gov.ph/index.php/tools-and-standard/nutritional-guide
pyramid.
7. Score your food intake of each food group and total your score. 8. Select one
meal in your food record, take a picture and paste it in the blank plate in the
worksheet.
9. Evaluate your meal by comparing it to the Pinggang Pinoy.
10. Fill – up Table 2.3.

REFERENCES

CLAUDIO, VIRGINIA AND JAMORABO-RUIZ, ADELA. (2010). Basic Nutrition for

Filipinos 6th Edition. Merriam and Webster Bookstore, Incorporated.
PANLASIGUI, LEONORA N. (2005). Nutrition and Physical Fitness Manual. Merriam
& Webster Bookstore, Inc. Manila Philippines.
FOOD AND NUTRITION RESEARCH INSTITUTE OF THE DEPARTMENT OF
SCIENCE AND TECHNOLOGY (FNRI-DOST) (2012). Nutritional Guidelines for
Filipinos (NGF). www.fnri.dost.gov.ph
FOOD AND NUTRITION RESEARCH INSTITUTE OF THE DEPARTMENT OF
SCIENCE AND TECHNOLOGY (FNRI-DOST). Pinggang Pinoy. www.nnc.gov.ph
 9
EXERCISE NO.2 WORKSHEET
THE USE OF QUALITATIVE DIETARY TOOLS:
DAILY NUTRITIONAL GUIDE PYRAMID, PINGGANG PINOY and
NUTRITIONAL GUIDELINES FOR FILIPINOS (NGF)

Name: ___________________________________ Score: _________

Student Number: ___________________________
Age and Sex: ______________________________

INTRODUCTION

OBJECTIVES: At the end of the exercise, the students were able to:
1. evaluate the adequacy of diet using the Daily Nutritional Guide Pyramid and
Pinggang Pinoy; and
2. identify the advantages and limitations of the different qualitative dietary
tools.
 10
RESULTS
Activity 2.1
Table 2.1. Food Record Form. Use Additional page if necessary.
TIME TYPE OF FOOD AND BEVERAGE CONSUMED AMOUNT IN
MEAL HOUSEHOLD
(Breakfast, MEASURES
Lunch, Dinner, (e.g. cup, tbsp., tsp., pc., ect.)
Snacks)

15
TIME TYPE OF FOOD AND BEVERAGE CONSUMED AMOUNT IN
MEAL HOUSEHOLD
(Breakfast, MEASURES
Lunch, Dinner, (e.g. cup, tbsp., tsp., pc., ect.)
Snacks)
16
Table 2.2. Dietary evaluation using the Daily Nutritional Guide Pyramid.
FOOD GROUPS RECOMMENDE ACTUAL *SCORE
D INTAKES INTAKE
(20 – 39 years old) (Based on Food
Record)

Water/Beverages 8 glasses

Rice, Rice Products, Corn, 5 – 8 servings

Root Crops, Bread, Noodles

Fruits 2 – 3 servings

Vegetables 3 servings

Milk and Milk Products 1 glass

Egg 1 piece

Fish, Shellfish, Meat and 3 – 4 servings

 Poultry, Dried Beans and
Nuts

Sugar/Sweets 5 – 8 tsps.

Fats and Oils 6 – 8 tsps.

TOTAL

**INTERPRETATION: ____________

*Scoring:
0 - if intake is less than half the recommended number of servings,
1 - intake is half or more but not meeting the recommended number of servings 2 -
intake is equal or more than the recommended number of servings

**Interpretation of the total dietary score obtained:

> 14 - Congratulations, you’ re doing well.
9 – 13 - Your diet needs improvement.
< 9 - Your diet is probably low in important nutrients. You should find ways to increase your food intake.

DISCUSSION

17

Paste here a photo of your

ACTUAL MEAL
MY MEAL VS PINGGANG PINOY

Table 2.3 Evaluation of meal using the Pinggang Pinoy.

Indicate (<) if your actual intake for that food group is approximately less than the
recommended, (=) approximately equal, or (>) if it is approximately greater than the
recommended intake.
FOOD GROUPS EVALUATION

Glow (Fruit)

Glow (Vegetables)

Go (Rice and substitute)

Grow (Fish, meat, poultry, egg)

Water or other healthy beverage such as fruit juice or milk

DISCUSSION

18
QUESTIONS

1. What are the advantages and disadvantages of the qualitative tools in nutrition (food guides)?
Provide at least two for each.
FOOD GUIDES ADVANTAGES DISADVANTAGES

Daily
Nutritional
Guide
Pyramid

Pinggang Pinoy
 Use other recommended references listed in your course outline to cite advantages/applications and
disadvantages/limitations of the different food guides.

2. Which among the two food guides above would you prefer to use and why?

19
Activity 2.2

The 10 Nutritional Guidelines for Filipinos (NGF)

Definition:

Purpose:

NOTE: Do not write anything in the table below. Your instructor will fill it up.
Nutritional Guidelines Recitation

1. Eat a variety of foods every day to get the nutrients needed by the
 body.

2. Breastfeed infants exclusively from birth up to six months and then

give appropriate complementary foods while continuing
breastfeeding for two years and beyond for optimum growth and
development.

3. Eat more vegetables and fruits to get the essential vitamins,

minerals, and fiber for regulation of body processes.

4. Consume fish, lean meat, poultry, egg, dried beans or nuts daily for
growth and repair of body tissues.

5. Consume milk, milk products and other calcium-rich foods such as

small fish and shellfish, every day for healthy bones and teeth.

6. Consume safe foods and water to prevent diarrhea and other food
and water-borne diseases.

7. Use iodize salt to prevent Iodine Deficiency Disorders.

8. Limit intake of salty, fried fatty, and sugar-rich foods to prevent

cardiovascular diseases.

9. Attain normal body weight through proper diet and moderate

physical activity to maintain good health and help prevent obesity.

10. Be physically active make healthy food choices, manage stress,

avoid alcoholic beverage and do not smoke to help prevent
lifestyle related non-communicable

Total Score ________

System of Scoring:
0 - did not recite the guideline
1 - did not recite the guidelines correctly
2 – recite the guidelines correctly

CONCLUSION (Draw your conclusions based on the objectives of the exercise).

20
REFERENCES (use APA, 7th edition format)
21