Introduction to Nutrition

Nutrition
Is the science of food and nutrients as
related to health.
It means supplying the body with the foods
(essential nutrients) that it needs.
It is a combination of processes in which a
living organism receives and utilizes
substances (foods) in order to give it the:
1. Energy to work and play
2. Materials for it to grow and repair

Nutrition
3. Nutrients to protect itself from
diseases and to build strong
tissues, teeth, bones and healthy
skin.
It provides the body with the needed
energy and essential constituents that
can not be synthesized de novo.

Nutrition
De Novo Synthesis
Synthesis of nutrients needed by the
body by itself using substrates that are
metabolic by products of the different
metabolic pathways in the body.
For example the long-chain fatty acids
can be synthesized de novo from acetylCoA derived from the glycolytic pathway.

Nutrition
Non De Novo Synthesis
The amino acids are required for protein
synthesis.
Some nutrients must be supplied in the diet
(the essential amino acids) since they
cannot be synthesized in the body (non
de novo synthesis).

Nutrition
De Novo Synthesis
The remainder are nonessential amino
acids that are supplied in the diet but can
be formed from metabolic intermediates by
transamination (de novo synthesis), using
the amino nitrogen from other amino acids.

Nutrition
Sound nutrition depends on a proper
dietary regimen or food intake. This must
include the six major components of the
diet:
1. Carbohydrates
2. Proteins
3. Fats
4. Vitamins
5. Minerals and
6. Water

Nutrition
Normal food is a mixture of complex
plant and animal materials composed
largely
of
proteins,
lipids
and
carbohydrates.
Pure vegetarians diet not balanced

The Filipino Pyramid Food Guide

Diagram developed by nutrition experts
It illustrates the balance of foods needed
for a healthy lifestyle.
It serves as a nutritional guideline
in the wise choice of food to obtain
the best balance of nutrients in the
diet.

The Filipino Pyramid Food Guide

Promotes intake of an adequate amount of
all nutrients in a balanced proportion.
Contains sources of carbohydrate,
proteins, fats, minerals and vitamins
(fruits and vegetables).
Recommended dietary allowance:
Carbohydrates: 50 70% of TCR
Fats
: 20 35% of TCR
Protein
: 10 15% of TCR

Adults 20 39 Years Old Food Pyramid

The Filipino Pyramid Food Guide

It has indicators to healthy eating
habits in terms of what food one must
eat and how much one must consume
each food (serving).
A guide to develop and / or keep:
A healthy eating habit
Desirable food and nutrition
practices
Proper proper food and fluid
consumption.

1 6 Years Old Food Pyramid

7 12 Years Old Food Pyramid

13 19 Years Old Food Pyramid

Adults 20 39 Years Old Food Pyramid

Elderly 60 69 Years Old Food Pyramid

Pregnant Mothers

Lactating Mothers

Nutrition
Basic Food Groups
A classification of various foods into food
groups on the basis of similarity of
nutrient content or function of the
members of each group.
A practical guide in planning a diet
merely by defining the number of serving
to eat from each food group.

Adults 20 39 Years Old Food Pyramid

Nutrition
Three Main Food Categories According to
Function:
1. Energy Rich Foods (Energy Giving
Foods)
Functions:
a. Largest single source of energy
b. Structural

cell
membrane
(glycoproteins, glycolipids)
c. Communication cell membrane
receptors (glycoproteins, glycolipids)

Nutrition
Three Main Food Categories According to
Function:
1. Energy Rich Foods (Energy Giving
Foods)
Sources:
a. Foods rich in carbohydrates
i. Cereals rice, corn, wheat
ii. Bakery products bread, crackers,
cookies, cakes, pies and pastries
iii. Tubers sweet potato, gabi,
cassava, yam

Nutrition
iv. Noodles macaroni, spaghetti,
bejon, mike, sotanghon, miswa
v. Sugar and starches jelly, jam,
syrups,
honey,
molasses,
cornstarches, sago

b. Foods rich in fat or oil such as butter,

margarine, lard, cooking oil

Energy Rich Foods

Nutrition
2. Protein Rich Foods (Body-building
Foods)
Functions:
a. Structural

cell
membrane
(glycoproteins, integral proteins)
b. Protective humoral and cell mediated
immunity
c. Transport plasma proteins (albumin,
transferrin, apolipoproteins)

Nutrition

2. Protein Rich Foods (Body-building

Foods)
Functions:
d. Communication cell membrane
receptors
e. Metabolic - enzymes

Nutrition

2. Protein Rich Foods (Body-building

Foods)
Sources:
a. Animal foods such as:
Meat, liver and other internal
organs,
fish,
mollusk
and
crustaceans, milk and dairy
products, eggs and poultry

Nutrition
2. Protein Rich Foods (Body-building
Foods)
b. Vegetable foods such as:
Dried beans mongo, soybeans,
chickpeas (garbanzos), peas, lima
beans, kidney neans, etc
Nuts peanuts, kasuy nuts, pili
nuts, palm nuts

Protein Rich Foods

Nutrition
3. Protective and Regulatory Foods (Rich
in Vitamins and Minerals)
Function:
Regulation of body functions such as:
a. Metabolism cofactors of enzymes
b. Maintenance of acid-base balance
c. Control of water balance
d. Contraction of muscles
e. Nerve signal transmission
f. Clotting of blood

Nutrition
3. Protective and Regulatory Foods (Rich
in Vitamins and Minerals)
Sources:
a. Green leafy and yellow vegetable
such as:
Ampalaya,
malunggay,
sili,
camote, lettuce, pechay, squash,
carrots

Nutrition
3. Protective and Regulatory Foods (Rich
in Vitamins and Minerals)
b. Vitamin C rich foods
Guava, papaya, citrus fruits,
strawberry,
atis,
tomatoes,
tamarind
These foods may also contribute
significant amounts of calories and
other vitamins and minerals.

Nutrition
3. Protective and Regulatory Foods (Rich
in Vitamins and Minerals)
c. Other fruits and vegetables which are
not excellent sources of nutrients but
contribute their share on the total
amount of vitamins and minerals.

Protective and Regulatory Rich Foods

Nutrition
Basic Food Groups
In using the food guide, it is to be
understood that some individuals
require more food than others
depending upon the age, sex and
activity.
The method of preparations of foods will
determine to a great extent the retention
of nutrients in foods.

Nutrition
The Daily Food Guide and the
Recommended Amounts to be Taken Daily:
1. Energy Rich Foods
A. Rice and Other Energy Giving Foods
4 6 cups cooked rice or 5 - 7
cups cooked corn ( cup packed
cooked rice is considered 1 serving)
1 medium size or 1 cup sliced root
crops should form a part of the diet

Recommended Amount of Rice (Adult)

Carbohydrate Serving and Exchanges

Nutrition
Bread and cereals that are made from
whole grain or are enriched should be
given preference as they furnish not
only energy, but some amounts of
protein, iron and several of the Bcomplex vitamins.
Sugar and other concentrated sources
of energy may be furnished in limited
amounts to supply the additional
calories in the diet.

Nutrition
B. Fat Rich Foods
3 tbsps or 6 8 level tsps of fat daily
should be included in the form of butter,
enriched margarine, lard, coconut milk
and oil.
Supply mainly calories. However if the
sources are fortified, they may also be
good sources of the fat soluble
vitamins A and D and the essential fatty
acids.
Also enhance the palatability of the diet.

Recommended Amount of Fat (Adult)

Nutrition
2. Protein Rich Foods
A. Meat, fish and poultry
3 matchbox size or 1 serving of a
matchbox size (MBS) will provide 8
grams protein. Pregnant and nursing
mothers should receive around 4 6
servings.
Adult at least 3 servings
Children varies from 3 servings for
the pre-school child to 5 6 servings
for the adolescent

Recommended Amount of Protein (Adult)

Nutrition
2. Protein Rich Foods
A. Meat, fish and poultry
Liver, kidney, heart and other internal
organs should be taken at least once
a week.
Other types of meat, mollusks,
crustaceans and other seafoods are
included in this group.

Nutrition
B. Whole Milk
Pregnant and nursing mothers 1 to 3
cups
Children 3 to 4 cups
Adult at least 1 cup whole milk if
available. If not calcium, has to be
supplied by more common foods like
bagoong, small fishes and small
shrimps.

Nutrition
In place of a cup of whole milk (8 oz),
the following may be used:
cup evaporated milk
1 cup carabaos milk
1 cup fresh cows milk
4 level tbsps of skimmed powdered
milk
4 level tbsps of powdered whole milk
1 oz cube cheddar cheese may
replace 2/3 cup of milk.

Nutrition
If any of these are used in the diet,
about a fifth of the allowance of
protein is already met.
In addition, calcium, vitamin A,
riboflavin, phosphorus and other
nutrients are supplied.
Vitamin A is low in non-fat or
skimmed milk.

Nutrition
Riboflavin
and
calcium
when
compared with whole milk are low in
cheddar cheese. However, they may
be replaced by green vegetables and
other sources in the diet.

Nutrition
C. Eggs
2 3 times a week for adults and
children; once a day for pregnant and
lactating mothers and adolescents.
D. Dried beans and nuts
cup cooked is recommended per
day for adults and a little less for
children.
If this is not available, an additional
serving of the other protein-rich foods
should be included.

Nutrition
All foods belonging to this group of
protein-rich foods not only supply
protein but furnishes iron, preformed
vitamin A, thiamin, niacin and
riboflavin as milk.

Nutrition
3. Protective and Regulatory Foods
A. Green Leafy and Yellow Vegetables
A serving is cup cooked or 1 cup
raw per day.
For pregnant and lactating mothers,
the serving may be increased to two.
These foods are particularly high in
carotene which may be converted to
vitamin A by the body.
Riboflavin and iron are also present in
considerable amounts.

Recommended Amount of Vegetable (Adult)

Nutrition
B. Citrus Fruits and other Vitamin C Rich
Foods
A serving of a medium sized fruit or
a slice of a big fruit or about cup
cooked vegetable should be included
each day.
Two servings however should be
supplied to pregnant and lactating
mothers.

Nutrition
C. Other Fruits and Vegetables
2 or more servings or cup cooked
or 1 cup raw per serving should be
included during the day.
These foods are not excellent sources
of nutrients but they contribute their
share in the total amount of vitamins,
minerals, food energy and bulk
needed for the day.

Nutrition
C. Other Fruits and Vegetables
Fruits and vegetables that may not be
classified under B may be included in
this group.
A clear cut differentiation of the food
groups is difficult since fruits and
vegetables are values mainly for the
vitamins and minerals they contribute.

Exercise I A: Basic Food Groups

Objective:
To become familiar with the basic food
groups and their nutritional contribution
to the daily diet.

Exercise I A: Basic Food Groups

Procedure:
1. List as many foods as you know under the
column FOODS. Use separate tables for
a) animal sources and b) plant sources.
Give at least 15 items for (a) and 20 items
for (b).
2. Classify the foods listed into three food
groups:
Group I - Energy rich Foods
Group II - Body building Foods
Group III - Protective & Regulatory Foods

Exercise I A: Basic Food Groups

Procedure:
3. Identify the major nutrient contained, e.g.
carbohydrates, proteins, fats, specific
vitamins or minerals.
4. Fill up the last column after Exercise 2 is
completed.

Exercise I A: Basic Food Groups

Table I
A. Animal Sources
Foods
1.

2.
3.
4.
5.
Up to 15.

Food Group

Major
Nutrient

Other
Nutrients

Exercise I A: Basic Food Groups

Table I
B. Plant Sources
Foods
1.

2.
3.
4.
5.
Up to 20.

Food Group

Major
Nutrient

Other
Nutrients

Food Composition Tables (FCT)

No two food samples are exactly alike in
composition because of differences in
maturity, species or variety of product,
place of growth or cultivation, type of
fertilizer used, storage conditions,
handling procedures, climate and soil.
In meat, poultry and fish, the food of the
animal affects to certain extent the
composition.

Food Composition Tables (FCT)

Furthermore, different methods of
analysis and the sampling procedures
prior to analysis bring about variations in
results. Since the composition of foods is
highly variable, it is always best to use
the FCT based on the analysis of foods
grown and available locally.

Food Composition Tables (FCT)

Give an idea of the composition of
different foods.
Give the average nutrient values of
several laboratory analyses made on
different food samples.
Proteins, fats and carbohydrates are
expressed in grams; minerals and
vitamins except Vitamin A which is
expressed in international units (I.U.) are
expressed in milligrams per 100 grams
edible portion.

Nutrition
Edible Portion or E.P.
Refers to that part of food customarily
eaten.

Refuse
Refers to the portion usually discarded.
Includes such parts as bones, shells,
parings and rough outer leaves of
vegetables that are not customarily
eaten.

Food Composition Tables (FCT)

The food composition tables give the
concentration of nutrients in 100 g of the
edible portion (E.P.) of the food.
Therefore it is important to know how
much of the food purchased is edible. In
some foods, such as milk, butter, sugar,
the edible portion is 100 per cent. In
fruits and vegetables, it varies from 65
per cent in bananas to 98 per cent in
tomatoes.

Nutrition
As Purchased or A.P.
Is used to designate foods before parts
that are not supposed to be eaten are
removed or discarded.

Proximate Composition
Is the term applies to the proportion of
water, fat, carbohydrate, protein and ash
present in the food.

Proximate Composition of Foods

Water Content
Includes volatile substance in addition to
free water.
Most of the figures for moisture have
been based on the change in weight of a
sample before and after heating to
constant weight, in some cases in a
vacuum oven and in others by air drying.

Proximate Composition of Foods

Fat Content
Refers to the extractable materials
including glyceryl esters of fatty acids or
true fats, various fatty acids, sterols,
chlorophyll and other pigments or
substances of similar solubility.

Proximate Composition of Foods

Carbohydrate Content
Frequently
referred
to
as
total
carbohydrate by differences between
100 and the sum of the crude protein
and fat, moisture and ash.
In addition to the sugars and starches
which the body uses almost completely
are other forms of carbohydrates such
as fibers and pentosan acids which the
body utilize to a lesser degree and
organic cellulose, hemicellulose & lignin.

Proximate Composition of Foods

Protein Content
Have been calculated from nitrogen
content by the application of suitable
conversion factors.
Counted with the true protein are other
nitrogenous compounds such as amino
acids and purine bases.

Proximate Composition of Foods

Protein Content
In cases where the non-protein nitrogen
exclusive of amino acid nitrogen is fairly
large, the figures for the protein content
of the food are adjusted to nearly
represent the sum of the protein and
amino acids present.

Proximate Composition of Foods

Ash Content
Refers to the total mineral matter residue
after ignition of the food sample.

Proximate Composition of Foods

Food Energy
Refers to energy content of the food
which is expressed in calories.
Calorie conversion factors are used in
computing the caloric values of foods in
relation to the percentage composition of
protein, fat and carbohydrate in the diet
(TCR).

Computation of the Calorie and Nutrient

Values of a Given Weight of Food:
Nutrient Value of any Given Food:
100 grams = Percent composition
(Nutrient Value protein, carbohydrate,
fat content of the Food per 100 gram)
May be obtained by multiplying its
percentage composition by the edible
portion (E.P.) weight then dividing the
product by 100.

Computation of the Calorie and Nutrient

Values of a Given Weight of Food:
Nutrient Value of any Given Food:
Usually the nutrients computed are
calories, protein, fat, carbohydrates,
calcium, iron, Vitamin A, ascorbic acid,
thiamin, riboflavin and niacin.

Computation of the Calorie and Nutrient

Values of a Given Weight of Food:
Nutrient Value of any Given Food:
The following guide must be used in
determining significant figures:
1. Calories, protein (gm), fat (gm) and
carbohydrates (gm) are calculated to the
nearest whole number. Any value of 0.5
or over shall be considered as the next
number.
Ex. 12.3 gm protein = 12 gm protein
12.6 gm protein = 13 gm protein

Computation of the Calorie and Nutrient

Values of a Given Weight of Food:
Nutrient Value of any Given Food:
In calculating daily food intakes, it is
permissible to calculate calories to the
nearest 5 (a) but the usual practice is to
round it off to the nearest 50 (b).
a. 2573 calories = 2,570 calories
2576 calories = 2,580 calories
b. 2,570 calories = 2,600 calories
2, 540 calories = 2,500 calories

Computation of the Calorie and Nutrient

Values of a Given Weight of Food:
2. Calcium (mg), Vitamin A (I.U.), and
ascorbic acid (mg) are calculated to the
nearest whole number. Any value over
0.5 shall considered as the next number
or any value less than 0.5 shall be
considered as the previous number.
Example:
24.6 I.U. Vitamin A = 25 I.U. Vitamin A
24.3 I.U. Vitamin A = 24 I.U. Vitamin A

Computation of the Calorie and Nutrient

Values of a Given Weight of Food:
3. Iron (mg) is calculated to 1 decimal
place.
Example: 12.3 mg iron
4. Thiamine (mg), riboflavin (mg) and niacin
(mg) are calculated to 2 decimal places.
Example: 12.55 mg thiamine

Computation of the Calorie and Nutrient

Values of a Given Weight of Food:
Nutrient Value of any Given Food:
X = % nutrient composition x E.P. (gm)
100 gm
Example:
A 100 gm sample of dried dilis contains 82
gm protein and is 100% edible (data
from FCT), If cup weighs 15 gm, how
much protein does this portion contain?

Computation of the Calorie and Nutrient

Values of a Given Weight of Food:
A 100 gm sample of dried dilis contains 82
gm protein and is 100% edible (data from
FCT), If cup weighs 15 gm, how much
protein does this portion contain?
Nutrient Value of 15 gm dilis:
X
=
82
gm
x
15
(gm)
100 gm
= 1230 / 100 = 12.3 or 12 gm protein

Computation of the Calorie and Nutrient

Values of a Given Weight of Food:
Nutrient Value of any Given Food:
Many foods purchased in the market
contain inedible parts. In nutrient
calculation, the E.P. weight should be
used as a reference in order not to
impute values on portions otherwise
discarded.

Computation of the Calorie and Nutrient

Values of a Given Weight of Food:
Example:
The percent composition of carrots for
Vitamin A is 18,520 I.U. and is 82%
edible. If cup diced carrots weighs 50
gm, how much Vitamin A does this
portion contain?
X = 18,520 I.U. x 0.82 (50) gm
100 gm
= 18,520 I.U. x 41 gm / 100 gm
= 759,320 / 100 = 7593.2 I.U. or 7593 I.U.

Computation of Percent Recommended

Dietary Allowances
RDAs
Each day we need a number of nutrients
to enable our body to carry out its
activities efficiently.
To determine what nutrients we need
each day and how much, to keep us in
good health, a lot of research has been
done.

Computation of Percent Recommended

Dietary Allowances
RDAs
Recommended
Dietary
Allowances
(RDAs) are recommended levels of
nutrients that meet the needs of almost
all healthy individuals in specific age and
gender groups.

Computation of Percent Recommended

Dietary Allowances
Why were RDAs set up?
Everyone around you needs the same
nutrientsjust in different amounts.
Why differences? For healthy people,
age, gender, and body size are among
the reasons.
Children and teenagers, for example,
need more of some nutrients for growth.

Computation of Percent Recommended

Dietary Allowances
Why were RDAs set up?
Pregnancy and breastfeeding increase
the need for some nutrients, too, and for
food energy.
Because their bodies are typically larger,
men often need more of most nutrients
than women do.

Computation of Percent Recommended

Dietary Allowances
Why were RDAs set up?
In a number of studies the harmful
effects of nutrient deficiencies on the
human body and its functions were
observed.

Computation of Percent Recommended

Dietary Allowances
How to know to what extent has the RDA
for an individual has been met?
This can be determined if RDA has been
set.

% RDA = Nutrient Content per Serving

RDA of the Nutrient

Computation of Percent Recommended

Dietary Allowances
Example:
cup diced carrots weighing 41 gm E.P.
contains 7593 I.U. Vitamin A. If a person
needs 5,000 I.U. daily (RDA for Vitamin A),
how much is contributed from the
consumption of such serving?
% RDA = 7593 I.U. / 5,000 I. U.
= 151.8 or 152%
The recommended RDA has been met
and even more.

Computation of Percent Recommended

Dietary Allowances
Tolerable Upper Intake Levels (ULs)
Arent recommended amounts. In fact,
theres no scientific consensus for
recommending nutrient levels higher
than the RDAs to most healthy people.
Instead, ULs represent the maximum
intake that probably wont pose risks for
health problems for almost all healthy
people in a specific age and gender
group.

Computation of Percent Recommended

Dietary Allowances
Tolerable Upper Intake Levels (ULs)
Why set limits? With the growing use of
fortified foods and dietary supplements,
especially in large doses, youre wise to
recognize safe upper limits and so avoid
adverse reactions.

Nutrient Value per Peso

Is the amount of nutrient (protein, fat,

carbohydrate, etc) per peso purchase.
A comparison of the nutrient values per
peso worth of several sources updated
to current prices can guide effectively a
nutrition worker in meeting the problem
of the cost of serving nutritious foods.

Nutrient Value per Peso

Example:
If a kilo of dried dilis cost p 6.00, then the
amount of protein obtained per peso
purchase is:
100 gm dilis = 82 gm protein (% nutrient
composition based on FCT)
1 kg or 1,000 gm of dilis
= 82 gm x 1,000 gm E.P.
100 gm
= 820 gm protein

Nutrient Value per Peso

By ratio and proportion:
820 gm protein : P 6.00
X gm
: P 1.00
X = 820 gm x P1.00
P 6.00
X = 136.6 or 137 gm protein

Useful Equivalents

In translating volume measures to

weight, these useful equivalents maybe
made as reference.
Take note that the standard measures
are not always available in most cases;
and so common containers are
calibrated here.

Useful Equivalents
Volume
Measures

Weight

1 tsp
1 tbsp
3 level tsp
8 level tbsp
1 cup
2 cups
4 liters
4 cups
1 ganta

5 grams water
15 grams water; 10 grams dried beans or rice
1 level tbsp
breakfast cup (large) approximately 120 cc
240 cc
1 pint (approximately 500 cc)
1 gallon
Make approximately 1 liter volume or 1 kg weight
Approximately 2.2 kg of solid foods (rice, dried beans)

Useful Equivalents
Volume Measures
1 liter of water

1 large breakfast cup

1 large breakfast cup brimful

Weight
1 kg; 2,2 lbs

Holds 200 cc water

Holds 170-180 gm of cereal or
small grains (dried beans)
1 condensed milk can
Holds 300 cc water
1 evaporated milk can
Holds 400 cc water
1 small pineapple juice can
1 liter
1small ice cream can
gallon (2 quarts)
1 large ice cream can
1 gallon (4 quarts)
1 large petroleum kerosene can 5 gallons

Useful Equivalents
Volume Measures

Weight

1 level cup refined sugar

1 level tsp refined sugar
1 level cup brown sugar
1 level tbsp brown sugar
1 level tsp brown sugar
1 cup mongo
1 heaping tbsp mongo or soybeans
1 level tbsp mongo or soybeans
1 small evaporated can dilis, dried
1 tall tin can dilis, dried

200 gm
12 gm
130 gm
9 gm
3 gm
185 gm
19 gm
10 gm
58 gm
100 gm

Useful Equivalents

Volume Measures

1 coffee cup evaporated milk

undiluted
1 tbsp evaporated milk
1 gram
1 kg
1 oz
1 inch
1 foot

Weight

247 gm
14 gm
0.035 oz; 0.0022 lbs
35.2 oz; 2.2 lbs
0.063 lbs

2.54 cm
12 inches

Exercise 2
Objectives:
1. To be familiar with serving portions and
equivalent measures of foods.
2. To develop skill in the calculation of
caloric and nutrient values of foods.
3. To distinguish excellent or poor sources of
some essentials nutrients from common
food items.

Exercise 2
Materials:
Dietetic scale
Food container
Graphing paper
Ruler and pencil

Exercise 2
Procedure:
1. Weigh one serving portion of food
samples assigned by your instructor.
Instructions for use of dietetic scale:
a. Adjust pointer to zero.
b. Place the food on the scale and take
the reading indicated by the pointer.
c. Make corrections for the weight of the
food container, if used.

Exercise 2
Procedure:
2. Look up the % E.P., calories, protein,
calcium and Vitamin A value of the food
samples from the Food Composition
Tables in Appendix 2 of your manual.
3. Calculate the food values per serving of
the food samples based on the E.P.
Weight.

Exercise 2
Procedure:
4. Present the computed values of each
nutrient in a bar graph to indicate
comparative values per serving among
the food samples studied.

Exercise 2
Study Questions:
1. What are the factors affecting nutrient
composition of foods?
2. Describe the cooking losses and changes
of the nutrients in food preparation.

Exercise 3
Objective:
To appraise and compare the cost of
some nutrients from common food sources
at a given time and market.

Exercise 3
Procedure:
1. Make a survey of the prices of common
foods in a market assigned by your
instructor.
2. Use A.P. weight (grams or kilograms) as
your unit of reference. If the food item is
marketed by pieces or volume measures,
convert to weight measures on a standard
weighing scale. For canned foods, take
note of the net weight and nutrient
analysis of the product as indicated in the
label.

Exercise 3
Procedure:
3. Calculate the assigned nutrient content
per E.P. of food.
4. Determine the equivalent nutrient content
per peso, also by simple ratio and
proportion.
5. Make a graphical presentation of your
results.
Include the date and place of survey
because prices fluctuate from time to time
and from place to place.