ON THE USE OF THE “FOOD AND
NUTRITION MODULE”
FOR THE FAMILY DEVELOPMENT
SESSIONS
BASIC FACTS ON FOOD,NUTRITION,
AND HEALTH
(Session 1)
Session 1: Basic Facts on Food, Nutrition,
and Health
FOOD
anything edible; includes everything we
normally eat or drink
provides energy and nutrients
energy provided by foods and beverages is
measured in calories
KEY CONCEPTS IN NUTRITION
1. Food is a basic need of humans.
♦ Individuals need adequate food in order to survive
& the right variety of foods for optimal health.
Food Security vs. Food Insecurity
access at all times to limited or uncertain
a sufficient supply of availability of safe,
safe, nutritious foods nutritious foods
Key Concepts in Nutrition
2. Foods provide energy (calories), nutrients, & other
substances needed for growth & health.
6 Categories of Nutrients in Food:
1. Carbohydrates
2. Proteins
3. Fats
4. Vitamins: 13 vitamins needed
5. Minerals: 15 minerals needed
6. Water: a nutrient essential for life
Key Concepts in Nutrition
3. All nutrients needed by the body are available through
food.
4. NO food by itself has all the nutrients for full growth
and development. Diet Diversity
5. Proper combinations of food can lead to a well-balanced
diet.
FUNCTIONS OF FOOD
1. To provide energy (calories) for all types
of body activities.
2. To help our body grow in size and fully
develop.
3. To protect our body from diseases.
NUTRITION
Nutrition – the study of food and how the
nutrients in food are used by our body to
maintain its normal function and health.
►Nutrition supports health and wellness.
WHO Definition of Health
Grouping of Nutrients Based on Functions
Energy-yielding nutrients
Carbohydrates
Lipids
Protein: more for body-building and growth
Body-building nutrients
Body uses proteins for growth and maintenance
Proteins –animal or plant sources
Body-regulating nutrients (Non-Energy yielding)
Body uses Vitamins, Minerals & Water for body
repair and regulation of body processes.
CARBOHYDRATES
(Energy-yielding)
12
FATS (Energy-yielding)
13
PROTEINS (Body-building)
(Energy-yielding)
14
VITAMINS and MINERALS
(Body-Regulating )
15
Basic Food Groups
Energy-giving Foods
Cereals – rice, wheat, corn, oats, noodles
Fats & Oils – butter, margarine, fish oils, coconut
oil, soybean oil
Root crops – kamote, patatas, kamoteng kahoy,
gabi, ubi
Sugar, honey, molasses, syrup, candies
Basic Food Groups
Growth-promoting foods
Foods of animal origin – milk, eggs, fish, meat
(pork, beef, goat)
Foods of plant origin
Nuts: kasuy, kastanas, niyog/buko, mani, pili
Legumes or pulses: garbansos, paayap,
gisantes, abitsuwelas, patani, munggo,
utaw
Basic Food Groups
Regulating & Protective Foods
Green leafy vegetables: talbos ng kamote,
kangkong, malunggay, talbos ng kalabasa,
alugbati, talbos ng sayote
Yellow- and orange-colored fruits & vegetables:
carrots, kalabasa, mango, papaya, tomato,
tiesa, orange, lemon, dalanghita, suha, pinya
A Healthy Diet
3 Key Characteristics:
1. Adequacy – contains foods that are good
sources of a number of nutrients but not a lot
of calories
»Nutrient-dense foods: they contain high
amounts of nutrients compared to calories
Ex. fruits, vegetables, lean meats, dried beans
»Empty-calorie/Energy-dense foods: they
provide a lot of calories but low amounts of
nutrients
Ex. soft drinks, candies, alcoholic drinks, chips
A Healthy Diet
2. Variety – eating different foods from each of
the 3 food groups will ensure a varied diet
that will provide enough nutrients
►There is no complete food.
No single food contains all the nutrients our
body needs.
A Healthy Diet
3. Balance – a balanced diet should be a mixture
of energy-giving foods, growth-promoting foods,
and regulating & protective foods
1 – 6 years 7 – 12 years
Fats & Oils 6 tsp. 6 -8 tsp.
Sugar/Sweets 4 – 5 tsp. 5 -6 tsp.
• Fish, Shellfish, Meat, & 1 1/3 servings 2 ½ servings
Poultry
• Dried beans and Nuts 1 1/3 servings 2 ½ servings
• Eggs ½ piece 1 piece
• Milk & milk products 1 glass 1 glass
Vegetables 1/3 – ½ servings 3 servings
Fruits 1-2 med. servings 3 servings
Rice, rice products, corn, root 2 – 4.5 servings 6 – 8 servings
crops, bread, noodles
Water/Beverages 4 – 7 glasses 6 – 8 glasses
HOW POVERTY AFFECTS FOOD &
NUTRITION SECURITY (Session 2)
Session 2: How Poverty Affects Food
and Nutrition Security
Immediate Causes of Undernutrition
Inadequate food intake & Presence of illness or disease
Underlying Causes of Undernutrition
lack of food; lack/inadequate health services & unsanitary
environment; inadequate care for children & women
Basic Causes of Undernutrition
Existing political, cultural, religious, economic, and social
conditions
►Poverty – a main contributor to undernutrition
►Unequal access to resources
►Low status & education of women
►Environmental stress, conflicts, disasters
FOOD SECURITY
Food Security Food Insecurity
access at ALL TIMES limited or uncertain
to an adequate supply availability of safe,
of safe, nutritious foods nutritious foods
Food Security
Food Security includes: (US Dept. of Agriculture)
1. the ready availability of nutritionally adequate
& safe foods
2. an assured ability to acquire acceptable foods
in socially acceptable ways (without resorting
to emergency food supplies, scavenging,
stealing or other coping strategies)
IMPACT OF POVERTY ON FOOD &
NUTRITION SECURITY
4 Main Components of Food Security
1. Food Availability – adequate amounts of food
are always available for each family member to
have an adequate supply of nutrients to meet
the required amounts daily
there is a reliable and consistent source of
quality food
4 Main Components of Food Security
2. Food Access – having adequate resources
to obtain the right foods for a nutritious diet
people have sufficient resources to produce and/or
purchase food
a HH has adequate income to buy food for
members
food is distributed to all HH members based
on each person’s nutrient needs
food prices in the community are affordable
4 Pillars of Food Security
3. Food Use – appropriate use of food based on
adequate knowledge of basic nutrition and
care as well as having safe drinking water and
good environmental sanitation
Appropriate Food Use means:
people have (1) the knowledge and (2) basic sanitary
conditions to choose, prepare, and distribute food
in a way that results in good nutrition
4 Pillars of Food Security
4. Food Stability – the steady supply of food in
the HH so that food is available “at all times”
the people’s ability to access and utilize food that
remains stable and sustained over time
Food and Nutrition Security
What is Food & Nutrition Security?
There is Food & Nutrition Security when an
individual’s ways and means of obtaining food
are supported by a sanitary environment,
adequate health services, and knowledgeable
caring practices, that would allow all household
members to have a healthy life free from
malnutrition.
THREATS TO FOOD & NUTRITION SECURITY
Threats at the HH or community level:
political or peace and order problems
bad weather conditions
natural calamities ( typhoons, droughts,
earthquakes)
poor economic conditions (rising food prices,
unemployment)
Food and Nutrition Security
