EVIDENCE-BASED GUIDELINES (EBG) PHILIPPINE NUTRITION LAWS

IN NUTRITION PRACTICE (FDA REGULATIONS)

Definition: ● Administrative Order No. 62 s. 1968
- Evidence-Based Guidelines (EBG) are systematically developed “Special Dietary Foods”
recommendations for nutrition care based on scientific evidence. - Regulates foods designed to meet special dietary needs,
Purpose: including foods for those with certain diseases, age-related
- They aim to guide clinicians in making well-informed decisions needs, or nutrient deficiencies.
about nutrition interventions for specific diseases or conditions. - Labeling Requirements:
● Key Elements of Evidence-Based Nutrition Guidelines 1. Must indicate the names and quantities of
1. SCOPE & INTERVENTIONS fortifying ingredients.
- Guidelines define the clinical conditions or diseases they 2. Ensures consumers are informed about the
address and outline the recommended nutrition nutritional content and suitability of foods for specific
interventions. needs.
2. RECOMMENDATIONS ● Administrative Order No. 88-B s. 1984
- The guidelines provide clear, actionable recommendations “ Labeling of Prepackaged Food Products”
for nutrition care. - Prevents misleading or false information on food product
3. EVIDENCE STRENGTH packaging
- Guidelines indicate areas of agreement and disagreement ● Administrative Order No. 153 s. 2004
among experts, helping to inform best practices “ Good Manufacturing Practice (GMP) for Food”
4. DEVELOPMENT PROCESS - Ensures food safety by enforcing strict standards in food
- Guidelines are derived from systematic reviews manufacturing.
conducted by an expert workgroup, utilizing the Evidence - Key Requirements:
Analysis Library. 1. Sanitation: Mandates cleanliness and hygiene
● Importance of EBGs practices in food production to prevent
1. Improves Patient Outcomes contamination.
2. Standardizes Care 2. Quality Control: Ensures food quality
3. Development Process through regular audits and documentation.
● Bureau Circular No. 2007- 002 CULTURAL ASPECTS OF DIETARY PLANNING
“Nutrition and Health Claims” - Eating Behaviors develop from cultural, social and psychological
- Regulates nutrition and health claims on patterns. These patterns, reflecting food habits that have been
food labels to ensure accuracy and clarity for consumers. transmitted from preceding generations, are the heritage of any
- Key Points: given ethnic group.
1. Nutrition facts must be presented in a tabular format ● Food is Cultural, Not Nutritional
showing % Recommended Energy and Nutrient - A plant or animal may be considered edible in one society
Intake (RENI). and inedible in another.
2. Nutrient claims should be based on energy, protein, - One of the most important things to remember in connection
fat, carbohydrates, and vitamins/minerals. with the cultural factors involved in food habits is that there
3. Health claims must be scientifically substantiated are many combination of food which will give zthe same
and related to the product’s nutrient content. nutritional results
- The challenge of health care provider is to be culturally adaptable,
● Bureau Circular No. 16, Series of 2005 to display cross-cultural communication skills, to remain aware of
“RENI (Recommended Energy and Nutrient Intake) nonverbal cues that are culturally motives, and to move toward a
Standard” trusting interpersonal relationship as quickly as possible.
- Establishes RENI as the new dietary standard for food ● Cultural and Personal Factors in Food Choices
labeling. - Culture has a profound and unconscious effect on food
- Application: choices. Yet, within all cultures, individuals or groups of
1. RENI replaces the old Recommended Dietary individuals may behave differently from the socially
Allowances (RDA). standardized foodway because of age, gender, state of
2. Provides guidance for food labeling, fortification health, household structure, or socioeconomic status.
programs, and health policies. - What is edible, the role of food, how food is prepared, the
symbolic use of food, and when and how food is eaten are
among the many characteristics defined by culture.
● Culture Defines What Is Edible
- Culture significantly influences what people consider edible
or inedible. Although an item may be nutritious, safe, and
available, cultural norms determine whether it is accepted as
food. This cultural perspective often overrides individual
 taste, as some foods are deemed offensive or unacceptable ● How food is prepared
based on social values rather than actual flavor or nutrition. - Traditional food preparation methods
● Roles of Certain Food in the Diet differ across and within cultural groups.
- Every culture has a ranking for its foods that is influenced by For example, Asian cultures typically
cost and availability. Major food categories include core stir-fry vegetables, while Hispanic
foods, secondary foods, and peripheral, or occasional, foods cultures often boil them. Seasonings
1. Core foods also vary between cultures and can be a
- are the main sources of calories that people eat key distinguishing factor in their
daily, primarily consisting of complex carbohydrates cuisines, with choices influenced by
such as rice, wheat, potatoes, yams, and plantains. geographic regions and seasonal
However, in many areas, traditional diets rich in availability.
these foods have been replaced by diets that are ● When and How Food is Eaten
higher in fat and calories. - All cultures eat at least once a day. Some may
2. Secondary Foods eat five or more meals each day. Dinner may
- foods that are widespread in the diet but not eaten start at 6 p.m., in Australia or 7 to 9 p.m. in
consistently such as vegetables, legumes, nuts, fish, Kenya. A Lebanese custom is to arrive anytime
eggs, and meats. Secondary foods used by a culture when invited for dinner, even as early as 9 or 10
vary with availability. For instance, the types of a.m. Food may be eaten with chopsticks, a knife
legumes used in Chinese culture include mung and fork, or fingers.
beans and soybeans, whereas those used in Latin ● Health Beliefs
American culture include black beans and pinto - Each culture has a unique point of view on life, health, and
beans. illness, and the meaning of each in society. Almost all
3. Peripheral, or occasional foods cultures define certain foods that promote wellness, cure,
- eaten sporadically, are typically based on an disease, or impart medicinal properties.
individual’s preferences, not cultural norms. They - Example:
may be foods that are reserved for special Hot oregano tea seasoned with salt is used to treat an
occasions, not readily available, or not generally well upset stomach in Vietnamese culture.
tolerated, as is the case with milk among Asian
Americans.
● Dietary Acculturation - Nutrition-Related Health Problems - Hypertension,
- The process that occurs as members of a minority group Diabetes, Obesity
adopt the eating patterns and food choices of the host . It is 4. Asian
important to understand acculturation so that interventions - Staples: Rice and other grains (noodles, millet, corn)
to promote healthy food choices can be tailored to be are mainstays in Asian diets.
culturally and individually [Link] be effective in - Plant-Based Focus: Diets are largely plant-based,
encouraging clients to make healthier food choices, featuring ruits, vegetables, legumes, seeds, nuts,
health-care professionals must possess specific knowledge and vegetable oils.
about food habits, preferences, and practices. - Protein Sources: Fish and shellfish are common in
● Dietary Preferences According to Some Cultural & coastal areas; dairy is more typical in countries like
Religious Beliefs India.
1. African American - Poultry, Eggs, and Sweets: Consumed more
- Traditional Food Practice - “Soul Food” frequently in some regions but generally
- Health Beliefs and Practice - Home remedies and recommended weekly.
natural therapies - Infrequent Meats: Beef and other meats are eaten
- Nutrition-Related Health Problems - Obesity, Heart occasionally, often with vegetables.
disease, Stroke, Hypertension, Diabetes - Beverages: Water or tea (6-8 glasses daily); sake,
2. Mexican American wine, or beer in moderation.
- Traditional Food Practice: Low-fat, high-fiber diet
- Health Beliefs and Practice - Foods are considered
“Cold” or “hot”
- Nutrition-Related Health Problems - Overweight and
Obesity, Type II diabetes, Stroke, hypertension,
hypercholesterolemia
3. Chinese Americans
- Traditional Food Practice: Low in fat and dairy
products and high in complex carbohydrates, fiber,
and sodium
- Health Beliefs and Practice - Yin and Yang forces in
the body
FILIPINO DIETARY PRACTICES 2. Snacks
Food dietary practices refer to the patterns, habits, and choices - Snacks are often eaten in the mid-afternoon referred to as
individuals or groups follow in selecting, preparing, and consuming "merienda" or a snack in late evening paired with alcoholic
food. These practices are often influenced by cultural, religious, beverages referred to as "pulutan" Example snacks include
economic, health, and personal factors, and they shape both the balut, peanuts, bananaque, kamoteque, ensaymada
nutritional quality of the diet and overall lifestyle. ● Traditional Health Beliefs
- Culturally rooted views on health, illness, and healing
● Traditional Foods and Dishes of the Philippines practices, often passed through generations, emphasizing
- White rice natural remedies, balance, spirituality, and the influence of
- Meat and seafood: chicken, pork, beef, and fish social and environmental factors on well-being
- Fruit: banana, mango, papaya - Connection of Food, Medicine, and Spirituality in Filipino
- Goat, cow, and pig organ meat Culture
- Adobo [meat marinated in garlic, salt, peppercorn, 1. Prayers and Herbs
and vinegar] - for healing
- Pancit [noodles with meat and vegetables] 2. Santo Niño de Cebu and Black Nazarene
● Symbolic Foods - for spiritual healing practices
- These are foods that hold cultural, religious, or - Beliefs Surrounding Illness
personal significance, often representing values, - Illness may be viewed as a result of misbehavior or ill will
beliefs, or traditions within a particular groups from others.
- Examples: - “Kalusugan ay Kayamanan” (“Health is Wealth”)
1. Balut - Represents the Filipino view that health is a form of wealth
2. Lechon and essential to overall wellbeing
3. Rice - Food as a Part of Wellbeing
● Traditional Eating Patterns - Guava shoots and am (leftover rice water) are used for
1. Meals treating diarrhea.
- Meals are often served family style on flat plates placed ● Filipino Eating Habits
directly on the dining table. It is common to eat with the right 1. Pagkakamay
hand. In this case, the diner uses the right hand to hold the 2. Use of fork and spoon (no knives)
primary utensil, the spoon. Forks, held in the opposite hand, 3. Rice at every meal
move food toward the spoon. 4. Merienda
5. Feasting and Family-Style Meals
CORE VALUES OF NURSING AS APPLIED TO NUTRITION AND 8. Building self-confidence
DIETETICS 9. Listening to others
● Nursing Values 10. Demonstrating leadership
- Also termed as Code of Ethics in Nursing, are standards set ● Four Pillars of Entrepreneurship
by the American Nurses Association that serves as a 1. Idea
guiding principle to the members of the profession to know 2. Skills
what is expected of them as nurses and standards of 3. Resources
behavior. 4. Motivation
1. Advocacy - refers to the support of a particular
cause.
2. Responsibility - refers to a willingness to respect
one's professional obligations and to follow through.
3. Accountability - refers to the ability to answer for
one's actions.
4. Confidentiality - protection of the patient’s identity
and information.

ENTREPRENEURSHIP OPPORTUNITIES
ON NUTRITION AND DIET THERAPY
● Nutripreneurship
- is the practice and process that results in creativity,
innovation, development and growth of nutrition businesses.
● Qualities of an Entrepreneur
1. Opportunity seeking
2. Persevering
3. Risk taker
4. Demanding for efficiency and quality
5. Information seeking
6. Goal setting
7. Persuasion and networking
NUTRITION AND DIETETICS 3. Plan, organize, and conduct nutrition and dietetic
● Nutrition education for patients.
- Nutrition is the branch of science that studies the process by 4. Complete nutritional assessments and participate in
which living organisms take in and use food for the the interdisciplinary comprehensive assessments.
maintenance of life, growth, reproduction, the functioning of 5. Develop and implement an individualized education
organs and tissues, and the production of energy. plan for medical nutrition therapy in accordance with
● Dietetics the patient's medical program goals and objectives.
- is the interpretation and communication of the science of 6. Facilitate group sessions, participate in supervised
nutrition where individual can make practical choices about lunch groups, and meal planning.
food and life style in terms of both health and diseases. 7. Help the food service director in developing and
● Nutritionist providing in-service education and training for dietary
- Is a qualified nutrition professional that has the expertise to employees.
provide a range of evidence based nutrition services related 8. Develop and prepare statistical reports, including
to nutrition, policy, research, and community health. A documentation of patient assessments and
nutritionist advises on matters of food and nutrition that nutritional care plans in medical records.
impacts on health ● Scopes of Nutritionist & Dietitians
● Dietician 1. Health care units and institutions.
- Are the healthcare professionals and experts who treats 2. Community and public health.
nutritional problems and overview the patients by proving 3. Entrepreneurial and private practice.
dietary needs, plans, menus and instructs patients and their 4. Foodservice systems/department.
families about proper nutritional care. 5. Integrative and functional
- Have the expertise to provide individual dietary counselling, 6. Food/medicine.
medical nutrition therapy (MNT), group dietary therapy and 7. Management and leadership.
food service management. 8. Military service.
9. Nutrition informatics.
● Role & Responsibilities of Nutritionist & Dietitians 10. Preventive care, wellness, and weight
1. Responsible for developing, planning, directing, and 11. management.
coordinating nutritional and dietetic services at the 12. Research.
institutional level. 13. School nutrition.
2. Implement food handling and storage policies that 14. Sports nutrition.
will assure food safety.
15. Sustainable resilient healthy food and water systems
programs.
16. Business and communications.