QUARTER I

Overview
Eating properly is important to all people. Good nutrition is especially important for
a person whose body is in a weakened condition. Food gives us energy to carry out
the day’s activities and is necessary to rebuild body tissue.¬¬ Eating is also a social
activity. In some homes, it is the only time when all family members come together.
Many family and personal preferences and practices are associated with food. Do not
assume that each family is the same.
Home Management and Basic Technology IV, 3rd Ed.

Objectives:
At the end of the lesson, the students are expected to:
 introduce basic nutrition;
 apply basic therapeutic diet;
 define and classify carbohydrates;
 name the sources of carbohydrates;
 state the function of carbohydrates;
 describe the effects in the body when carbohydrates is inadequately/
excessively taken;

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 recommend daily allowance for carbohydrates.
 apply Therapeutic Diet;
 discuss principles, procedures , and ingredients in preparing cold
meals;
prepare and present a range of cold meals; and,
 Store appetizers hygienically.

Let’s See What You Know

Pretest
Test I: TRUE OR FALSE
Direction: Read the statements below. Write TRUE if the statement is correct and
FALSE if it is incorrect. Use your answer sheet to accomplish this activity.
_____1. in preparing diet for the sick person, always bear in mind that he needs a
simple, easily digestible food.
_____2. A sick person has a good taste on food to be served.
_____3. Dietary requirements vary differ at different stages of life.
_____4. Fruits and juices will help a lot in regaining the lost appetite of the sick ones.
_____5. Time is a very important factor in feeding the sick.

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Test II: MULTIPLE-CHOICE
Direction: Choose the letter of the word that is best described in the
statement. Write the answers on your quiz notebook.
1.It is the period when a child is not over two years of age.
A) infant
B) adult
C) teenager
D) pregnant and lactating mother
2.This is the period when rapid growth, mental changes, and
emotional development happen.
A) infant
B) adult
C) teenager
D) pregnant and lactating mother
3.This is the period that an individual tends to be independent in terms
of his food choices.
A) infant
B) adult
C) teenager
D) pregnant and lactating mother
4. It is the period that needs high nutritional requirement because of the rapid

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build-up of the fetus in the womb.
A) Infant
B) Adult
C) Teenager
D) Pregnant and Lactating Mother
5. The FNRI recommends that at this stage one has to eat four and a half to
six servings of rice, rice products, corn, bread or noodles.
A) infant
B) adult
C) teenager
D) pregnant and lactating mother
6. It is a statement that can best describe vitamins.
A) It cannot be synthesized by the body.
B) It is a macronutrient.
C) It supplies energy to the body.
D) It requires energy to be formed .
7. This food is a rich source of vitamin A.
A) liver
B) bread
C) broccoli
D) apricot

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 8. It is an important function of vitamin A in the human body.
A) helps with blood clotting
B) acts as an anticoagulant
C) helps maintain eyesight
D) prevents osteoporosis
9. A deficiency in vitamin A in the body may result in.
A) bile obstruction
B) rapid breakdown of cell membranes
C) color blindness
D) night blindness
10. An excellent natural food source of vitamin D is
A) oily fish
B) wheat germ oil
C) mineral oil
D) margarine
11. These are foods that are commonly fortified with vitamin D.
A) cereals and macaroni products
B) milk and margarine
C) flour and salt
D) vegetable oil and shortenings
12. The function of folic acid is to prevent

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A) birth defects of the brain
B) visual disturbances
C) disease of the four D’s(diarrhea, dermatitis, dementia, and
death)
D) dry, cracked lips
13. Vitamin D is sometimes called the sunshine vitamin because:
A) The initial stage of synthesis occurs in the skin when exposed
to sunlight.
B) The sunlight stimulates synthesis of vitamin D in foods.
C) The vitamin is degraded when exposed to sunlight.
D) In its natural form the vitamin has a bright yellow appearance.
14. A deficiency of vitamin D in growing children will result in the of
malformation of skeletal tissues such as.
A) muscle diseases
B) bone disease
C) joint disorder
D) disease of growing bone
15. The fat- souluble vitamin that is responsible for the synthesis of
blood-clotting factors by the liver is:
A) A
B) D
C) E
D) K

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 LESSON 1: BASIC FOOD COMPONENTS

Learning Outcome 1: INTRODUCE BASIC NUTRITION

Objectives:
At the end of this lesson, you are expected to:
1. name the role of carbohydrates as the principal source of body
energy;
2. enumerate the value of fats in the diet;
3. describe protein;
4. identify body’s need for different minerals;
5. identify body’s need for different vitamins;
6. plan and prepare foods for different groups of people; and,
7. provide nutritional needs of the sick.
You have probably heard the phrase “you are what you eat.” Well, it is
true - the food you eat does help determine your health, your energy level,
your feelings, and your body size. There is another similar saying that you
may never heard. The one is, “you eat what you are.” This saying is also
true. Your food choices reflect your personality, your family background,

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and the world around you.

Activity 1. THE NUTRITION IN YOU

Direction: Check your prior knowledge about Nutrition. Fill in the
column of food you are familiar and then describe it by
answering the questions in the first column. Use an
answer sheet in accomplishing this activity. Be ready to
present your output in class.

Categories Food 1 _____ Food 2 _____ Food 3_____

1. What does it taste like?
2. What does it look like?
3. What are the ingredients?
4. What food group/s does it
belongs to? (Go, Glow, Grow)
5. Why is this food popular?

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Introduction: Basic Nutrition

Eating the right food is important to all of us. Having knowledge of good nutrition
helps us strengthen and condition the body. Food gives us energy to carry
out the day’s activities and is necessary to rebuild body tissue. (Eating can be
considered a social activity as well. It is a time when family and friends talk
about different things.)

Nutrients are substances that our bodies need inorder to repair, to maintain,
and to grow new cells. Each nutrient comes from many sources. It does not
matter from which sources you get the nutrient as long as you get it in sufficient
supply. A person unable to get the proper amount of a nutrient from food takes
supplements. It is necessary
for proper bodily function that
a balance be kept among all
nutrients - not too much or too
less of one or the other.

Dietary requirements vary at

different stages of life. Children

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need more protein and calories
than older persons need, but
older persons need more of other
nutrients.

All foods have been divided

into basic food groups. The food
groups are presented in pyramid
that indicates the recommend-
ed daily servings of each group
(Figure I). If you eat the correct
number of serving from each
food group, you will get the cor-
rect amount of each nutrient.

Figure I - The Food Guide Pyramid

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Food Pyramid

A. Bread, Cereal, Rice, and Pasta

- These foods contribute complex carbohydrates and fiber plus riboflavin, thia
min, niacin, iron, protein, magnesium and other nutrients.
- Serving = 1 slice bread, ½ cup cooked cereals, rice or pasta, 1 oz ready to
eat cereal, 3-4 small or 2 big crackers

B. 1) Vegetables
- These contribute fiber, vitamin A, vitamin C, folate, potassium and magnesium
- 3-5 servings per day (use dark leafy vegetables, legumes/dried beans several
times a week)
- Serving = ½ cup cooked or raw vegetables, 1 cup leafy vegetables,½ cup
cooked legumes, ¾ cup vegetable juice.

2) Fruits
- These foods contribute fiber, vitamin A, vitamin C and potassium
- Serving = typical portion

C.1) Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts

- These foods contribute protein, phosphorous, vitamin B6, B12, Zinc, magne-

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sium, iron, niacin and thiamin
- Serving = 2 to 3 oz lean, cooked meat, poultry, fish (total 5-7 oz/day) 1 egg, ½
cup cooked legumes, 2 tbsp. peanut butter

2) Milk, Yogurt, and Cheese

- These foods contribute calcium, riboflavin, protein, vitamin B12, vitamin D and
vitamin A
- 3 servings/day for teenagers, young adult, pregnant/lactating women and
women past menopause
- 4 servings/day for pregnant/lactating teenagers
- Servings: 1 c milk/yogurt, 2 oz processed cheese food and 1 ½ oz cheese

D. Fats, Oils, and Sweets

- Foods contribute sugar, fat, alcohol, vitamin E and food energy (calories)
- Consumption should be limited

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Physical Activities That Promote Health

The Dietary Guidelines suggest balancing calories intake and output to achieve
the ideal body weight. A 1996 Surgeon General’s report observes that 30minutes of
cumulative physical activity each day brings benefits and that the activity need not
involve sports.

Nutrition and Exercise

A person’s daily food choices can powerfully influence long term health, but in truth,
the combination of nutrition physical activity is more powerful. Only one third of the

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population manages to get enough physical activity each week to support health. The
rest of us are missing one of the most powerful modulators of known health problems.

Benefits of physical activities are as follows:

• Reduced risk of cardiovascular disease
• Reduced risk of some types of cancer
• Improved mental outlook and lessened likelihood depression
• Improved mental functioning
• Feeling of vigor
• Feeling of belonging – the fun and companionship of sports
• Strong self image and self confidence
• Reduced body fatness and increased lean tissues
• Greater bone density thus lessened risk or reduced severity of bone
disease later in life
• Sound, beneficial sleep
• Youthful appearance, healthy skin and improved muscle tone
• Faster wound healing
• Improved elimination of menstrual cramping
• Improved resistance to colds and infections

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Nutrition Measures to Prevent Diseases

1. Adequate intake of essential nutrients, especially protein and energy from

food helps prevent:
a. Pregnancy
- low birth weight
- poor resistance to disease
- some forms of birth defects
- some forms of mental/physical retardation

b. Infancy and Childhood

- growth deficits
- poor resistance to disease

c. In Adulthood and Old Age

- poor resistance to infectious diseases
- susceptibility to some forms of cancer

2. Moderate intake of energy from food helps prevent:

- obesity and related diseases such as diabetes and hypertension

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3. Moderate fat intake prevents:
- Susceptibility to obesity, some cancers and atherosclerosis

4. Adequate fiber intake prevents:

- digestive malfunctions such as constipation and diverticulitis and
possibly some cancer
- susceptibility to heart disease

5. Moderation in sugar intake prevents:

- dental carries

6. Moderation in alcohol intake prevents:

- liver disease
- malnutrition
- sudden death from heart failure

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The Nutrients in Food

Elements in the Six Classes of Nutrients

CARBON OXYGEN HYDROGEN NITROGEN MINERALS

WATER
CARBOHYDRATES
FATS
PROTEIN
VITAMINS
MINERALS

The nutrients that contain carbon are organic.

Among the six classes of nutrients in foods is water, which is constantly lost from
the body and must constantly be replaced. Among the four organic nutrients, there
are energy-yielding nutrients The body can use the energy that these nutrients
contain.

Carbohydrates and fats are especially important energy-yielding nutrients. As

for proteins, it does double duty It can yield energy, and it also provides materials
that form structures and working parts of body tissues.

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The fifth and sixth classes of nutrients are the vitamins and minerals. Minerals
serve as part of body structures (calcium and phosphorous, for example are major
constituents of bone), but all vitamins and minerals acts as regulators.

As regulators, vitamins and minerals assist in all body processes–digesting

food, moving muscles, disposing of wastes, growing new tissues, healing wounds,
obtaining energy from carbohydrates, fats and proteins and participating in every
other process necessary to maintain life.

Calorie Value of Energy Nutrients

Carbohydrates 4 cal/g
Protein 4 cal/g
Fat 9 cal/g

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NUTRITION TOOLS – Standards and Guidelines

Nutrition experts use nutritional tools to make nutrient recommendations, to assess

nutrient intakes and to perform other nutrient-related tasks. For 50 years, the (RDA)
is Recommended Dietary Allowances used for nutrients intake standards, but these
standards are being replaced by (DRI) Dietary Reference Intakes.

DRI represents a whole new way of thinking about new nutrient values. For
example, the DRI now established two or three values where they used to be only one
for each nutrient. The DRI is designed for health maintenance and disease prevention
in healthy people and not for the restoration of health. Under the stress of serious
illness or malnutrition, a person may require a much higher intake of certain nutrients
or may not be able to handle even the DRI amount.

Role of Carbohydrates as the Principal Source of Body Energy

Activity 2. BUILD THAT CONCEPT

Direction: Choose the words inside the box (related to Carbohydrates) and
form a concept. Write your answer in the answer sheet and
discuss the topic in class.

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http://motherchildnutrition.org/malnutrition/index.html

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Carbohydrates

The Food and Nutrition Research Institute (FNRI), the principal research arm of
the government in food and nutrition, is one of the research and development institutes
of the Department of Science and Technology (DOST). It was created under Executive
Order No. 128 signed on January 30, 1987. The Institute is committed to pursue the
goals and objectives of the National Science and Technology Plan (NSTP) and the
Philippine Plan of Action for Nutrition (PPAN).
For years, 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, conduct of periodic
nationwide nutrition surveys, and development of 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 transferred to health and nutrition program
implementers as well as the households and communities with the end view of
improving the quality of life of Filipinos.

What is Carbohydrates?

Carbohydrate (C6H12O6) is a substance composed of carbon, hydrogen and

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oxygen. It supplies the body with the energy it needs to function. In fact, the central
nervous system, including the brain and nerve cells, relies exclusively on glucose and
other simple carbohydrates for energy. Protein and fat can be burned for energy by
other cells, but the body uses carbohydrate first in part, because it is the most efficient
energy source. If there is not enough carbohydrate for energy, the body can burn
either fat or protein, but this is not desirable. When fat is burned for energy without
any carbohydrate present, the process is incomplete. It also results in the production
of Ketone bodies, which start to accumulate in the blood. An excessive level of Ketone
bodies can cause the blood to become too acidic (called ketosis). Ketosis can cause
dehydration and eventually leads to a fatal coma. About 100 grams of carbohydrates
is needed daily to spare protein from being burned for fuel to prevent Ketosis and
to provide glucose to the central nervous system. This amount represents what you
minimally need, not what is desirable.

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 Carbohydrate is found almost exclusively in plant foods, such as fruits, vegetables,
peas and beans. Milk and milk products are the only food derived from animals that
contain significant amount of carbohydrates.
Carbohydrate also forms the structural component of cell walls of plants and
tissues and organs of animals.

The Three Classifications of Carbohydrate

a) monosaccharides (simple sugar)
b) disaccharides (compound sugar)
c) polysaccharides (e.g. complex sugar)

MONOSACCHARIDES
Monosaccharides are the building blocks of the carbohydrate and the simplest
form of sugar.

Most Important Monosaccharides:

A. Glucose
• Glucose is also known as blood sugar/dextrose.
• Glucose requires no digestion; it can be injected directly to the body.
• It is the most widely distributed sugar found mostly in the plants and in the

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blood of animals. Normally human blood contains about 100 mg of glucose per
100 ml.
• It is white crystalline solid and is soluble in water.
• It is used as a primary source of energy by cells.
• Diseases, hormone imbalances, diet, physical activities and other factors
change the glucose concentration in the blood.
• If a person has high concentration of blood glucose, the person is
hyperglycemic. Diabetes is one of the most frequent causes of hyperglycemia.
It is an incurable condition in which the body is unable to properly regulate the
blood glucose concentration because of an inability to produce the hormone
insulin. Hypoglycemia is exactly the opposite of hyperglycemia. Blood glucose
concentrations and are usually less than 50 mg / 100 ml. Symptoms of
hypoglycemia includes sweating, nausea, and dizziness. Hypoglycemia is
treated by regulating the dietary intake of carbohydrates.

B. Fructose
• Fructose is the sweetest of all sugars.
• Fructose is known as fruit sugar because the sweetness of many fruits is due
to its presence.
• The liver can convert fructose to glucose.

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 • Fructose is sometimes used as a source substitute to diabetics or other people
who want to reduce their sucrose intake. Since fructose is sweeter than
sucrose, less fructose is needed to sweeten food, which results in decreased
calorie and sugar intake.
• It has same food value as glucose. The liver converts fructose to glucose.

C. Galactose
• Galactose is found as constituent of lactose, the sugar in milk.
• Galactose is not normally found in nature in large quantities and it is less
sweet than glucose. It occurs as a part of complex molecules in pectin, gums,
mucilage, and agar-agar.
• In the animal body, galactose is found in the brain and nervous tissue in the
form of glycolipids but they are not found in the general circulation of the blood.
• Liver converts galactose to glucose.
• Galactosemia is a genetic disease in which one of the required enzymes to
convert to glucose is absent. If not treated, infants who suffer from galactosemia
become mentally retarded.

DISACCHARIDES
Disaccharides are a group of compound sugars composed of two

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monosaccharides linked together through a glycosidic bond with the loss of
water.

Most important disaccharides:

A. Maltose
• Maltose is known as malt sugar because of its use in alcohol production.
Through the process called fermentation this sugar is converted to ethanol by
yeast cells in the absence of oxygen.
• In nature, it is found as a constituent of starch and glycogen.
• Maltose is hydrolyzed into two molecules by the enzyme maltase, which is
found in the intestinal juice.
• Glucose + Glucose = Maltose

B. Lactose
• Lactose is sometimes referred to as milk sugar.
• Glucose + Galactose = Lactose
• It is the least soluble and the least sweet of the sugars.
• Lactose is found in cow’s milk which is about 4%. In the animal body, lactose
is synthesized in the mammary gland. It composes about 7% to 8% in human
milk.

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 • With a few minor exceptions, lactose is the only sugar in the milk and does
not occur elsewhere.
• Lactose is an essential food in the diet of an infant to furnish galactose needed
for the formation of galactolipids or cerebrosides present in the brain and nerve
tissues. Lactose digests more slowly than sucrose and maltose. It is the least
fermentable of the sugar and for that reason is an ideal component of milk.
• Lactose solution is not fermented by ordinary yeast. However, the lactose in
milk undergoes lactic acid fermentation when milk sours or when treated with
certain wild yeast cultures like in the making of yogurt. If milk contains glucose
in place of lactose it will not keep so well and will ferment rapidly in the stomach,
causing digestive disturbance in infants.
• Lactose intolerance is a condition where a person has the inability to digest
right amount of lactose in the body.
• Lactase is an enzyme that hydrolyzes lactose.

C. Sucrose
• Sucrose is commonly called sugarcane or table sugar.
• Glucose + Fructose = Sucrose
• Sucrose can be found in sugarcanes, sugar beets, and maple sugar.
• Sucrose is widely distributed in nature and is universally used, highly soluble in
water over a wide temperature range and excellent preservative. It is used in

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sweetening food, in making candies, cakes, and other types of sweet.

POLYSACCHARIDES
Polysaccharides are sugar complex carbohydrates with high molecular weight,
composed of many monosaccharide units combined through the loss of molecule of
water.

Most important polysaccharides:

A. Starch
• Starch is sometimes called amylum the most important form of carbohydrates
in the diet. It is a major form of food storage in plants.
• Sources of starch are cereals, grains, beans, peas, and tubers such as
potatoes. Green fruits such as apples and bananas contain as much just starch
as, wheat, bread, and pasta.
• Starch occurs in plants in the form of granule.
B. Dextrin
• The dextrin is a group of glucose polysaccharides which are intermediate
products in the hydrolysis of starch to maltose.
• It is soluble in water.
• Dextrin is also added to give smoothness to the product.

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C. Glycogen
• Glycogen is also known as animal starch.
• It is a glucose polysaccharide found in animal tissue, and it is the storage of
polysaccharide of animals.
• The liver and muscles are the major depots of glycogen. The sweetness of
liver can be attributed to glycogen. There is some evidence that extensive
exercise and high carbohydrate diet can increase the reserves of glycogen in
the muscles, and thus may help marathoners work their muscles, somewhat
longer and harder than others. But for most of us, carbohydrate leads to
increase deposits of fats.
• Glycogen can also be found in oyster and scallops. Because of high content
of glycogen in the liver and oysters, they are usually restricted in the diets of
diabetics. The glycogen in the liver is used up rapidly in emotional reactions
like fear and anger and in excessive exercise.

D. Cellulose / Dietary Fiber

• Cellulose / dietary fiber is found in the cell walls and woody fibers of all plants,
where it forms the skeletal structure.
• Cellulose is composed of glucose. It has no value as a food for man
because humans do not have the enzyme to digest cellulose. Human are
not like herbivorous animals, like horses, carabaos, cow, and sheep which

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have fermenters in their intestines capable of hydrolyzing cellulose into
monosaccharide. This is why herbivorous animals are able to obtain caloric
food value from cellulose.

• They are important carbohydrates for several reasons. Soluble dietary fibers
like pectin gum and mucilage pass undigested foods through the small intestine
and are degraded into fatty acids and gases by large intestine. The fatty acids
produced this way can either be used as a fuel for the large intestine or be
absorbed into the blood stream. Therefore, dietary fiber is essential to proper
intestinal health.

• In general, the consumption of soluble and insoluble fiber makes the elimination
of waste much easier. Since dietary fiber is both indigestible and an attractant
of water, stools become large and soft. Feces then can be expelled with
less pressure. Beside the prevention of intestinal disease, diets high in fiber
have other benefits. (High fiber intake reduces the risks of developing obesity
by increasing the bulk of meal without yielding much energy). An expanded
stomach leads to a feeling if satisfaction despite the fact that the calorie intake
has decreased.

• Diabetics can also benefit from consuming a regular amount of dietary fiber.
Once in the intestine, it slows the absorption of glucose to prevent a sudden
increase in blood glucose levels.

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• A relatively high intake of fiber will also decrease the absorption of cholesterol, a
compound that is thought to contribute to atherosclerosis or scarring the arteries.

• Sufficient, dietary fiber intake help prevent colon cancer by diluting potential
carcinogens through increased water retention, binding carcinogens to the fiber
itself and speedup the passage of food through the intestinal tract so the cancer-
causing agents have less time to act.

• High fiber (high cellulose) vegetable food are the healthiest choices for human
nutrition and intake of these food is associated with lowered incidences of
hypertension, cancer, arthritis, diabetes, etc.

• Sources include lettuce, broccoli, banana, squash, cereals, grains, tomatoes,

potatoes, rice, citrus, fruits, vegetables, and many others.

Food Sources of Carbohydrates

Most commonly, carbohydrates are supplied by sugars, cereals, grains, starchy

vegetables, and dried legumes. Fruit lovers and milk drinkers will be glad to know that
they get some good amounts of carbohydrates from their favorite fruits and milk. If one
desires an additional supply of carbohydrates, he will not find difficulty looking for other

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sources. They are available in rice, biscuits, crackers, and fruit juices.

Functions of Carbohydrates
Can you live on a diet without carbohydrate foods like rice and other cereals,
breads, noodles, etc.? Other nutrients like protein and fats will not suffice to give variety,
satisfaction, and palatability to our diet. Therefore, carbohydrates are indispensable
nutrients in our diet. Along with other nutrients, they keep us healthy and strong.

To convince you on how important carbohydrates are in our diet, Let us take up the
following functions of carbohydrates.

1. Chief Source of Energy

Although there are other nutrients which supply the body with energy, like
protein and fats, carbohydrates are considered as the main source of energy. A
gram of carbohydrates yields four calories.
Of the energy foods, carbohydrates are the cheapest and most widely
distributed sources of energy. You will not find any difficulty getting your energy
foods even if you rely on carbohydrates alone because they are always available
in the market. In fact, you can even raise camote, ube, gabi, bananas, etc. in your
very own backyard. Money wise, it is even cheaper than fats and protein.

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2. Protein-sparer
You learned that protein supplies us with energy aside from building and
repairing body tissues. Thus, it must be saved or spared by adequately supplying
carbohydrates in your body. If carbohydrates and fats are inadequately supplied,
protein cannot perform its main function properly, as it will be metabolized to
provide heat and energy.

3. Regulator of Fat Metabolism

Carbohydrate is not only a protein-sparer, but a fat-sparer, too. If carbohydrate
is not adequately supplied, the metabolism of fat is so fast that the body cannot
tolerate it. Ketone bodies are then formed and acidosis occurs.

4. Storage Form of Energy as Glycogen

Have you experienced being hungry for a day or two and still manage to
survive? The remaining energy that your body is holding on can be attributed to
your carbohydrates “reserve,” which is stored in the liver and muscle tissues in
the form of glycogen. This animal starch is about 1/3 of a kilogram (355 gm) which
provides an immediate source of energy.

5. Regulator of Intestinal Peristalsis and Excretion

The indigestible carbohydrates, cellulose, and hemicelluloses provide bulk in

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the intestinal tract. The daily inclusion of such carbohydrates which are called fiber
or roughage will help ease regular bowel movement since they act as broom in the
stomach. This result in a healthy digestive system.

Effects of Oversupply and Undersupply of Carbohydrates

What happens when one overindulges in eating carbohydrates foods?

This is the common question asked by those who are conscious of their health
and figure. Health experts warn people against excessive intake of carbohydrates.
There is a tendency to limit the consumption of other foods rich in protein, minerals,
and vitamins if too much carbohydrate foods are taken. This is considered unwise and
impractical. There seems to be a magnetic attraction to starches, sweets, etc. which
later becomes an obsession. Too much of these will cause body disorders like obesity
and adiposity.
However, inadequate/deficient carbohydrates intake also produces undesirable
effects like loss of appetite and lack of energy for performing activities. In severe cases
where famine and prolonged starvation have occurred protein energy malnutrition
(PEM) is a serious manifestation of multiple nutrient deficiencies. One of which is
carbohydrates deficiency. Some alarming signs of such malnutrition are decreased
blood sugar level, loss of weight and retarded growth of infants and children.

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Diabetes and Hypoglycemia

Some people have physical conditions that render their bodies unable to handle
carbohydrates normally. One of these is diabetes or a condition of having an elevated
blood sugar. Another is hypoglycemia where blood glucose is below normal level.

o DIABETES
This is a chronic disease characterized by elevated blood glucose concen-
tration. Complications are common such as blindness, amputation, heart and
kidney disease and worst, death.

A. Type I: Diabetes or Insulin Dependent Diabetes Mellitus

ӹӹ It is a less common disease, but it is the leading chronic disease among
children and young adults.
ӹӹ The Person’s immune system attacks the cells of pancreas thus preventing
insulin production.
ӹӹ Insulin is a hormone produced by the pancreas which acts as vehicle of
sugar to enter cells and produce energy.
ӹӹ Lack of insulin makes sugar stay in blood, thus increasing level of blood
sugar.
ӹӹ People with Type 1 diabetes are receiving insulin externally, and they are

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dependent on it.

B. Type 2: Diabetes or Non-Insulin Diabetes Mellitus

ӹӹ It is an Acquired type of diabetes that usually occurs late in life. In some
instances, this is also hereditary.
ӹӹ People with type 2 diabetes produces normal level of insulin, but their
bodies are resistant to insulin. Thus, sugar is not converted to energy and
stays only in blood.
ӹӹ People with this disease are advised to modify diet and have physical
activities.
ӹӹ Exercise requires more sugar to burn to produce energy, thus body
become sensitive to insulin.
ӹӹ Some people, especially elder people with diabetes, whose pancreas
decreased its function require external insulin.

o HYPOGLYCEMIA
ӹӹ This refers to a symptom, low blood glucose and to a variety of
conditions, including certain diseases.

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 ӹӹ Symptoms are fatigue, weakness, confusion, dizziness, irritability,
rapid heartbeat, anxiety, sweating, trembling, hunger and headache.
ӹӹ People should eat meal on time. They should also eat balanced meals
to hold blood sugar steady.

Recommended Dietary Allowance of Carbohydrates

How do we know that we are eating enough carbohydrates? Although there is no

Recommended Dietary Allowance (RDA) for carbohydrates, one should supply his
body with this nutrient. This is because of the total calorie requirement our body needs,
a level of 50% to 60% should come from carbohydrate. Furthermore, by following the
guide (Your Guide to Good Nutrition), we will be assured of adequate carbohydrate
needs. To use this guide, check the foods you serve each day against the food listed
on the succeeding pages. Be sure to include the suggested amount of carbohydrates
every day.
RICE AND OTHER STARCH FOODS
Home Management and Basic Technology IV, 3rd Ed.

Average Daily Requirements for a Normal Adult

Rice .............................................................. 4 ½ - 7 cups, cooked
or corn................................................ 5 1/3 - 8 3/4 cups; cooked

DRAFT
or rootcrops....................................... 1 small
or rice-corn mix................................. 4 1/3 - 7 cups, cooked
and sugar............................................ 5 - 9 teaspoons
- rice - ube
- corn - gabi
- bread - pinipig
- bihon and other noodles - panutsa
- suman, palitaw, etc. - candied fruit

One cup of cooked rice - 4 slices American bread ordinary size

(160 gm) about 17 grams each
5 pcs. pan de sal small size about 15 grams each
1 cup, cooked camote 160 grams
These are your main sources of energy for body activities and body heat. Working
adults engaged in heavy manual labor such as farming, carpentry, etc. should have
additional servings. Adolescents also need more servings of these foods to keep up
with their daily activities. Since the elderly are not as physically active as younger
adults, they should cut down their intake of rice and energy foods.

19
Fats
Fats are the body’s chief storage form for the excess energy from food eaten.
The storage of fat is a valuable survival mechanism for people who must live a feast-
or-famine existence. Stored during times of plenty, fats enables them to remain alive
during times of famine. Fats provide most of the energy needed to perform much of the
body’s work, especially muscular work.

Fats serve many other purposes in the body. Pad of fats surrounding the vital
organs serve as shock absorbers. The fat blanket under the skin also insulates the
body from extremes of temperature, thus assisting with internal climate control.

Some essential nutrients are soluble in fat, and therefore are found mainly in foods
that contain fat and are absorbed most efficiently from them. These nutrients are the
fat-soluble vitamins A, D, E, and K. Other essential nutrients, such as essential fatty
acids, constitute parts of the fats themselves.

Effects of Fats on People’s Health

High dietary fat intakes are associated with serious disease. Obesity carries
serious risks to health. Fats energy density makes it likely that people who eat high-fat
diets will exceed their energy needs. This makes them gain weight.

DRAFT

A person who chooses a diet too high in certain fats may be inviting the risk of
heart and artery disease. The person who eats a high-fat diet also incurs a greater-
than-average risk of developing some forms of cancer. There is a Medical test which
can be used in monitoring fats in the body and diseases related to it. The blood lipid
profile reveals the amounts of various lipids, especially triglycerides and cholesterol,
in the blood. It also identifies the protein carriers with which these lipids are travelling.
The results of this tell much about a person’s risk of having cardiovascular disease.

The most important in checking for CVD is blood cholesterol. A person’s blood
cholesterol concentration is considered to be a predictor of that person’s likelihood
of suffering a fatal heart attack or stroke. The higher the cholesterol, the earlier the
episode is expected to occur. Blood cholesterol is one of the three major risk factors
of CVD.

20
 Let’s See What You Know

Activity 3. SELF-CHECK
Direction: Choose the letter that is best described in the following statements.
Write the answer in the answer sheet.
1. Carbohydrate is composed of these substances.
A) calcium, hydrogen, oxygen
B) oxygen, carbon, hydrogen,
C) carbon, potassium, oxygen
D) calcium, potassium, oxygen

2. Glycogen is also known as this term.

A) malt sugar
B) animal starch
C) high fiber
D) glycosidic bond

DRAFT
3. Fructose is the sweetest among all its forms
A) sugar
B) milk
C) enzyme
D) molecule

4. Liver converts galactose to this substance.

A) maltose
B) lactose
C) sucrose
D) glucose

5. Cellulose is composed of this substance.

A) glycogen
B) dextrin
C) glucose
D) sucrose

21
Activity 4. CARBOHYDRATES IN THE BODY
Direction: Below are five balloons. Fill each balloon with deficiency symptoms of
lack of carbohydrates in the body. Use an answer sheet in accomplishing
this activity. Present your answer in class.

Symptoms
Symptoms
Symptoms
Symptoms
Symptoms

Carbohydrate
Deficiency

DRAFT
Activity 5. AN INTERVIEW
Direction: Interview at least five older in your family members or people
neighborhood regarding their carbohydrate intake. Use the matrix
below as your guide. Use the answer sheet to accomplish this activity.

Amount of Remarks
Name Source of Intake (Inadequate, Recommendation
Carbohydrate (per gram) Adequate,
Excessive)

22
Activity 6. YOU ARE WHAT YOU EAT
Direction: Make a list of your food intake for two days (one weekday and one
weekend). Analyze the list using the Daily Nutritional Guide Pyramid.
Then, answer the following questions.

Suggested Reference

( h t t p : / / w w w. c n p p . u s d a . g o v / p u b l i c a t i o n s / m y p y r a m i d /
originalfoodguidepyramids/fgp/fgppamphlet.pdf)

(http://www.fremont.k12.ca.us/cms/lib04/CA01000848/Centricity/
Domain/254/Chapter_1_Food_Guide_Pyramid.pdf)

(https://student.societyforscience.org/article/question-sheet-building-
food-pyramid)

1. Do you think that you eat a healthy diet? Why or why not?
2. What sorts of foods that are considered healthy do you enjoy eating?
3. Why do you think there are so many overweight kids?
4. Why do you think the U.S. government provides advice on what people should
eat?

DRAFT
5. Why do you think there seems to be a connection between watching TV and
eating unhealthily? Based on your own observations, does this finding make
sense? Why or why not?

The Value of Fats in the Diet

Activity 1. THINK-A-LOUD
Direction: Read and reflect on the word inside the circle. Then, think of related
words as many as you can. Use answer sheet to accomplish this
activity.

FATS

23
SIGNIFICANCE OF HIGH-DENSITY LIPOPROTEINS (HDL)
AND LOW-DENSITY LIPOPROTEINS (LDL)
Cholesterol in foods somewhat contributes to cholesterol in the blood. Excesses of
food cholesterol should be avoided. Dietary cholesterol is not as influential in raising
blood cholesterol. However, the body uses dietary fat, especially saturated fat, to make
cholesterol. When a person’s high blood cholesterol signifies a risk of heart disease, it
is because the cholesterol, which is carried in low-density lipoprotein (LDL), is traveling
to body tissues to be deposited there. If a person has a high blood cholesterol in high-
density lipoprotein(HDL), that is cause for celebration, not for concern. because it
helps eliminate unwanted cholesterol.

Elevated LDL forecast heart and artery disease; elevated HDL signifies a low
disease risk. The rule of thumb is that a minimum of 35 mg HDL/deciliter of blood is
associated with low risk of heart attack. An important detail about LDL concerns is its
susceptibility to damage by oxidation. Oxidation of the lipid part of LDL is thought to
play a role in injury of the arteries of heart. Antioxidants such as vitamin C and E slow
down LDL oxidation.

People can take step to raise HDL levels through exercise, a key weapon with wide
sweeping results in the fight against heart disease.

DRAFT
Major Roles of Biological Lipids
1. They serve as structural components of biological membranes.
2. They provide energy reserve, predominantly in the form of triacylglycerols.
3. Both lipid derivatives serve as vitamins and hormones.
4. Lipophilic bile acids aid in lipid solubility.
Some Examples of Fatty Acids
IUPAC Name
No. of
Common (International Union Chemical Common
Carbon Atom of Pure and Applied Location or Use
Formula
Name Chemistry)

1 Formic acid Methanoic acid HCOOH insect sting

3 Propionic acid Propanoic acid CH3CH2COOH

4 Butyric acid Butanoic acid CH3(CH2)2COOH butter

5 Valeric acid Pentanoic acid CH3(CH2)3COOH

6 Caproic acid Hexanoic acid CH3(CH2)4COOH

7 Enanthic acid Heptanoic acid CH3(CH2)5COOH

8 Caprylic acid Octanoic acid CH3(CH2)6COOH

9 Pelargonic acid Nonanoic acid CH3(CH2)7COOH

10 Capric acid Decanoic acid CH3(CH2)8COOH

12 Lauric acid Dodecanoic acid CH3(CH2)10COOH coconut oil

16 Palmitic acid Hexadecanoic acid CH3(CH2)14COOH palm oil

18 Stearic acid Octadenoic acid CH3(CH2)16COOH animal fat

(Source - Alvarez and Cabuhal: Food, Safety, Sanitation, and Hygiene)

24
Classification of Fats
1. Cholesterol: A yellowish, fatlike substance produced mostly in the liver and in
lesser amounts in the intestines and specialized cells throughout the body.
Cholesterol is necessary for the production of sex hormones, synthesis of vitamin
D, and is a vital part of the production of cell membranes and nerve coatings.
The body actually produces enough cholesterol on its own, without additional
food intake, so cholesterol-free diet is not hazardous to your health. Excesses of
cholesterol cause the formation of plaque which attaches itself to arterial pathways
and causes clogs in the blood flow leading to heart attacks and other heart-related
diseases.

2. LDLs: The acronym represents low-density lipoprotein. The liver breaks down
fats into “bad” LDLs and its “good,” HDLs. It carries cholesterol to cell membranes
for production and repair and also to the production center for sex hormones. But,
it is also the target enemy as bad cholesterol, which clogs arteries and causes
heart attacks due to poor blood flow. When the body has enough cholesterol
for its need, it refuses to accept any more, and lets it ride in the bloodstream. It
eventually attaches itself to the wall of blood vessels, causing plaque deposits.
Carrots, alfalfa sprouts, and oatmeal have been shown to be good eliminators of
those nasty LDLs.

DRAFT
3. HDLs: An acronym for high-density lipoproteins - these are good cholesterol
which carry away LDLs through the blood to be eliminated via the liver. HDLs can
be increased by diet, weight control, exercise, and not smoking.

4. Triglycerides: These fats are measurable in the bloodstream by special tests which
help physicians judge your fat consumption. Levels in excess of 190 milligrams for
women and 400 milligrams for men indicate a need for intervention to avoid heart
disease.

5. Saturated Fats: Intake of saturated fats should be strictly limited, as these are
most associated with the increase of cholesterol levels and the cause of some
forms of cancer. They raise triglycerides, and particularly, LDLs. This type of fat
comes from animal sources and is in a solid state when at room temperature; with
the exception of tropical oils such as coconut oil and palm oil, which come from
plants and are semisolid at room temperature. Cut consumption to fewer than
ten percent of your total calories, choosing lean meats and skinless white meat
of poultry. Portion size should be roughly the size of a deck of cards. Sources of
saturated fats are butter, lard, some margarine, and vegetable shortening.

6. Unsaturated Fats: This category is further broken down into monounsaturated and
polyunsaturated fats, which come primarily from plants. The oils are liquid at room
temperature and contain varying percentages of both subtypes.

25
7. Polyunsaturated Fats: Although considered relatively healthy, some studies have
shown that diets high in polyunsaturated fats can cause some forms of cancer and
gallstones. Yet, it is the body’s primary source of linoleic acid and is needed by
the body for the formation of cells and normal functioning of the nervous system.
Products high in polyunsaturated fats have been shown to reduce blood cholesterol
levels. However, it is important to avoid those which have been hydrogenated.
Polyunsaturated fats are derived from plants. Sources are safflower, corn, and
sunflower oils; nuts and seeds.

8. Monounsaturated Fats: These fats have been shown to reduce LDL’s but have
relatively no effect on HDLs, except for olive oils which can increase the beneficial
HDLs. Although olive oil is an excellent substitute for saturated fats, it is still high
in calories. Sources are olive oil, canola oil, peanut oil, almonds, cashews, and
peanuts.

9. Omega-3 Oils: This classification of polyunsaturated fats is the most highly-

discovered health find in recent years. It is found in some land plants and in marine
plant life called phytoplankton. Sea life feeds on the plankton, causing the Omega-3
to reside in the tissues of all sea creatures in varying levels. Recent studies have
shown Omega-3 to be especially beneficial in lowering the “bad cholesterol’ (LDL)
and triglyceride levels in the coronary artery of the diseased patients. They also

DRAFT
inhibit production of plaque deposits in arteries; limit fibrinogen which reduces
clotting, and prevent strokes and high blood pressure; contain anti inflammatory
properties helpful in the treatment of arthritis and related diseases; and inhibit the
growth of tumors. Omega-3 diets have been prescribed for women during high
risk pregnancies since it reduces not only blood pressure, but also inhibits the
formation of blood clots in the placenta which could lead to miscarriage. If you
increase intake of Omega-3 fatty acids and do not reduce saturated fat intake,
cholesterol levels will slightly increase. Sources are sardines, herring, mackerel,
bluefish, tuna, salmon, and gem fish. It is also found in lean meat, plant foods such
as cereal grains, seeds, nuts, legumes, dark green leafy vegetables, figs, and
peanut oils including soybean, canola, linseeds, and walnut.

26
 Let’s See What You Know

Activity 2. MULTIPLE-CHOICE
Direction: Choose the letter that is best described in the statement. Write the
answers on your quiz notebook.
1. A yellowish, fatlike substance produced mostly in the liver and in lesser amounts in
the intestines and specialized cells throughout the body.
A) HDLs
B) LDLs
C) holesterol
D) one of the above

2. Classification of polyunsaturated fats which is the most highly-discovered health

find in recent years.
A) Omega-3 Oil
B) triglycerides
C) monounsaturated Fats

DRAFT
D) polyunsaturated Fats

3. Carrots, alfalfa sprouts, and oatmeal have been shown to be good eliminators of
this bad substance.
A) HDLs
B) LDLs
C) Omega-3 Oil
D) triglycerides

4. Fats that have been shown to reduce LDL’s but have relatively no effect on HDLs;
except for olive oils which can increase the beneficial HDLs.
A) unsaturated fats
B) monounsaturated fats
C) polyunsaturated fats
D) Omega-3 Oils

5. This kind of fats are derived from plants. Sources are safflower, corn, and sunflower
oils; nuts and seeds.
A) monounsaturated fats
B) unsaturated fats
C) saturated fats
D) polyunsaturated fats

27
Activity 3. SELF INVENTORY
Direction: Observe your daily food intake. Follow the succeeding format in
accomplishing this activity. Leave the REMARKS portion blank. Your
teacher will help you decide whether your food intake is Healthy or
Unhealthy.

Steps to
Type of Undertake
Remarks (for making
Food Intake Cholesterol
Mealtime Content
(Healthy or the unhealthy
Unhealthy) cholesterol
intake healthy)

DRAFT

Activity 4. FAMILY/COMMUNITY INVENTORY

Direction: List down the daily food intake of someone in your family. Follow the
format (Activity B) in accomplishing this activity.

Activity 5. REFLECTION
Direction: Answer the following questions.
What are essential fatty acids?
Why is it called “essential”?

28
PROTEIN

Activity 1. KNOWLEDGE POWER

Direction: Activate your prior knowledge about PROTEIN by answering the three
questions below. Present the answers in class.

What I WANT TO
What I KNOW What I LEARNED
KNOW

PROTEIN
Protein arrives from Greek word “proteios” which means “of prime importance”
Proteins have revealed countless secrets of life processes, and they account for
many nutrition concerns. One key difference from carbohydrates and fats, which
contain carbon, hydrogen and oxygen atoms, is that proteins also contain NITROGEN
ATOMS. These nitrogen atoms give the name ANIMO (nitrogen containing) to the

DRAFT
amino acids, the building blocks of proteins. Another key difference is that in contrast
to the carbohydrates, whose repeating units, glucose molecules, are identical, the
amino acids in a strand of protein are different from one another.

Roles of Proteins in the Body

1. Support Growth and Maintenance

Amino acids must be continuously available to build the protein of new tissue.
Protein helps to replace worn-out cells in everyone’s body all the time. Amino acids
from food support all the new growth and maintenance of cells and the making of
the working parts within them.

2. Building Enzymes, Hormones and other Compounds

Enzymes are among the most important of the proteins formed in living cells.
Thousands of enzymes reside inside a single cell, each one a catalyst that
facilitates specific chemical reactions. The body’s many hormones are messenger
molecules and some are made from amino acids. The hormones elicit the responses
necessary to restore normal conditions.

29
3. Building Antibodies
Antibodies recognize every protein that belongs in their body and leave it alone
but they attack foreign particles (usually proteins) that invade the body. The foreign
protein may be part of bacteria, virus or a toxin.

Each antibody is designed to destroy one specific invader. An antibody active

against one strain of influenza will be of help to a person ill with another strain. The
next time the body encounters that same invaders, it destroys the invaders even more
rapidly. In other words, the body develops immunity to the invader.

4. Maintaining Fluid and Electrolyte Balance

Protein helps maintain the fluid and electrolyte balance by regulating the
quantity of fluids in the compartments of the body. To remain alive, cells must contain
a constant amount of fluid. By maintaining stores of internal proteins and also some
minerals, cells retain the fluid they need. The cells also keep the fluid volume constant
in the space between them by secreting proteins into those spaces. The protein called
albumin maintains this balance. Should this system fail, too much fluid would collect
outside the cells causing edema.

5. Maintaining Acid-Base Balance

Normal processes of the body continually produce acids and their opposite,

DRAFT
bases that must be carried by the blood to the organs of excretion. The blood must
do this without allowing its own acid-base balance to be affected. This feat is another
trick of the blood proteins, which acts as buffers to maintain the blood’s normal pH.
Blood pH is one of the most rigidly controlled in the body. If it changes too much,
the dangerous condition acidosis or the opposite, basic condition alkalosis can cause
coma or death.

6. Providing energy
Proteins provide fuel for the body’s energy needs. Amino acids can be converted
to glucose. If need be, protein can help to maintain a steady blood glucose level and to
so serve the glucose need of the brain.

Summary of Function of Proteins

■■ Growth and Maintenance – serves as building material for growth and repair
of body tissues.
■■ Enzymes – facilitate needed chemical reactions.
■■ Hormones – regulates body processes. Some hormones are proteins or are
made from amino acids.
■■ Antibodies – form the immune system molecules that fight diseases.
■■ Fluid and electrolyte balance – helps maintain the fluid and mineral composition
of various body fluids.

30
 ■■ Acid-Base balance – helps maintain the acid-base balance of various body
fluids by acting as buffers.
■■ Energy – provides some fuel for the body’s energy needs.
■■ Transportation – helps transport needed substances, such as lipids, minerals
and oxygen, around the body.
■■ Blood clotting – provide the netting on which blood clots are built.

Protein-Rich Foods that are Easiest to Digest and Use

1. Animal Proteins – 90%
2. Legumes – 80%
3. Grains and other plant – 60%-90% (varies)
*cooking with moist heat generally improves protein digestibility, whereas dry heat
method can impair it.

PROTEIN DEFICIENCY
According to RDA, a healthy adult must consume 0.8 g/kg of body weight daily.
Consumption of protein still varies according to the need of the person for. Example,
for infant and growing child, the protein recommendation is higher per unit of body
weight.

Over 500 million children face imminent starvation and suffer the effects of
severe malnutrition and hunger. Protein-energy malnutrition (PEM) is the most

DRAFT
widespread form of malnutrition and prevalent in Africa, Central and South America,
Middle East and East and Southeast Asia.

PEM seems to take two different forms: Marasmus and Kwashiorkor.

1. MARASMUS
Marasmus occurs most commonly in children from 6-18 months of age in
over-populated slums. Children in impoverished nation subsist on a weak
cereal drink with scant energy and protein of low quality.

Without adequate nutrition, muscles, including heart muscles, waste and

weaken. They experience poor brain development thus learning is impaired.
Metabolism is so slow that the body temperature is subnormal. There is
little or no fat under the skin to insulate against cold. Growth ceases, skin
lost elasticity and moisture. Blood proteins, including hemoglobin, are no
longer produced, so the child becomes weak and anemic.

1. KWASHIORKOR
Symptoms are very much resembles to those of marasmus but often
without severe wasting of body fat. Proteins and hormones that previously
maintain fluid balance are now diminished, so fluid leaks out of the blood
and accumulates in the belly and legs, causing edema, a

31
 distinguishing feature of Kwashiorkor. Fatty liver is seen because of lack of the
protein carriers that transport fat out of the liver.

Features of Marasmus and Kwashiorkor in Children

Marasmus Kwashiorkor

infancy (less than 2 years old) ------- older infants and young children
(1-3 y/o)
severe deprivation or impaired ------- inadequate protein intake or more
absorption of protein, energy, commonly, infection
vitamin and minerals
develops slowly, chronic PEM ------- rapid onset, acute PEM
severe weight loss ------- some weight loss
severe muscle wasting ------- some muscle wasting, with
retention of with fat loss some body fat
no detectable edema ------- edema
no fatty liver ------- fatty liver
hair is sparse, thin, dry ------- hair is dry and brittle, changes
and easily pulled out color becomes straight skin is
dry, thin and

DRAFT
wrinkled ------- skin develops lesions

Let’s See What You Know

Activity 2. SIMPLE RECALL - PROTEIN

Direction: Match Column A to Column B. Write the letter of your answer in your
quiz notebook.
COLUMN A (Characteristics) COLUMN B (Function)
1. Without this function, biological reactions would A) transport
2. In this function, hemoglobin is the well-known B) motion
example. C) nerve impulse
3. Growth hormone is the best example of this transmission
function. D) regulatory
4. Rhodopsin is the example of this function. E) protective
5. Actin and myosin long filament proteins are F) catalytic
responsible in this function during muscle
contraction.

32
Activity 3. MEAL INVENTORY
Direction: Below is a worksheet regarding the topic PROTEIN. Answer the
matrix except the column on remarks. Submit the worksheet to your
teacher for validation.

Remarks Steps to Undertake

(for making the insufficient
-Carbohydrates-
Food Intake intake of carbohydrate
(Sufficient or Insufficient) sufficient)

DRAFT
Activity 4. GRASP
Direction: Read and analyze the given situation below. Then, accomplish the
table.
Situation: One day, a friend of yours requested you to suggest a-three day meal
without milk, egg, meat or fish since he is strictly vegetarian. What
meals will you recommend?
First Meal Second Meal Third Meal

Activity 5. FURTHER READINGS

Direction: Create a group to discuss the topics below.
Nutritional Guidelines for Filipino
(http://www.nnc.gov.ph/home/item/5-10-nutritional-guidelines-for-filipinos-mga-gabay-
sa-wastong-nutrisyon-para-sa-pilipino)
Food Labels and Nutritional Facts
(http://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm274593.
htm)
Recommended Energy and Nutrient Intake for Filipino
(http://apjcn.nhri.org.tw/server/apjcn/17/s2/399.pdf)

33
Identify Body’s Needs for Different Minerals

Activity 1. WORD ARITHMETIC

Direction: Unfold the mystery word behind the mind game that follows. Then,
say a word or a phrase or even a sentence that can best describe it.

ute gen

Body’s Needs for Different Minerals

MAJOR MINERALS
o CALCIUM
- Only 1 % of the body’s calcium is in the blood.

DRAFT
Functions:
ӹӹ regulates the transport of ions across cell membrane and is particularly
important in nerve transmission
ӹӹ maintains normal blood pressure
ӹӹ essential for muscle contraction and therefore for the heartbeat
ӹӹ allows secretion of hormones, digestive enzymes and neurotransmitters
ӹӹ essential role in blood clotting

Calcium balance
ӹӹ Blood calcium is regulated by hormones sensitive to blood calcium.
ӹӹ Calcitonin, made in thyroid glands, is released during times of increase blood
calcium. It stimulates bone calcium re-absorption.
ӹӹ Parathormone, made in parathyroid glands, is released during times of decrease
blood calcium. It stimulates bones to release calcium, called osteoclast.
ӹӹ Osteoporosis is a problem occurring in age where bones become fragile. This
is a result of calcium-poor diet during growing years that prevent a person’s
achievement of maximum peak-bone mass.
ӹӹ Vitamin D is essential for increase in calcium absorption.

34
o PHOSPHOROUS
- 85% is combined with calcium crystals of the bones and teeth
Functions:
ӹӹ helps maintain acid-base balance of cellular fluids
ӹӹ essential for growth and renewal of tissues
ӹӹ carry, store and release energy
ӹӹ RNA and DNA structures

Phosphorous balance
ӹӹ The main source of phosphorous is meat

o MAGNESIUM
- 1 oz is present in the body of a 130 lbs. person and 1 % in the body fluid.
Kidneys act to conserve magnesium.
Functions:
ӹӹ directly affects the metabolism of potassium, calcium and vitamin D
ӹӹ works with calcium in contracting and relaxing muscles

Magnesium balance
ӹӹ Deficiency may occur as a result of inadequate intake, vomiting, diarrhea,
alcoholism, protein malnutrition.

DRAFT
ӹӹ Low level of magnesium can cause muscle spasm of the heart causing
heart attack and death.
ӹӹ Magnesium is readily available in leafy vegetables and fruits but easily
damaged from food during processing.
ӹӹ Magnesium toxicity can cause death from heart failure and kidney problem.

o SODIUM
- A person consumes a gram of salt which contains 400 mg of sodium.
Functions:
ӹӹ maintain acid-base balance
ӹӹ maintain the volume of fluid outside the cell.
ӹӹ essential in muscle contraction and nerve impulses.
ӹӹ (N) = amount of sodium intake is equals to sodium you excrete per day.

Sodium balance
ӹӹ If blood sodium increase, thirst mechanism is stimulated thus the person
try to drink water until sodium-to-water ratio is restored.
ӹӹ If blood sodium drops, body water is lost and both water and sodium must
be replenished to avert an emergency.

35
 ӹӹ High intake of salt experience high rates of hypertension and cerebral
hemorrhage. Observational evidence suggest that there is a relationship
between hypertension and sodium intake of over 2400 mg
ӹӹ Excess sodium in diet causes increased calcium excretion.

Salt and Sodium Intake Guidelines

o Estimated safe and adequate daily intake
ӹӹ Adolescents and adults: 500 mg/day

o Proposed healthy people 2010

ӹӹ Increase to at least 65% the proportion of people aged 2 and older who
meet DV of 2400 mg or less sodium consistent with the Dietary Guidelines.

o WHO
ӹӹ Upper limit: 6 g salt mixed food sources per day

• POTASSIUM (Daily Value: 3500 mg/day)

- Principal positively charged ion inside body cells.
Functions:
ӹӹ has a major role in maintaining fluid and electrolytes balance and cell
integrity

DRAFT
ӹӹ maintains normal heart beat

Potassium balance
ӹӹ Dehydration, Kwashiorkor, or people with eating disorders, died due to
heart failure caused by potassium loss.
ӹӹ Richest source of potassium are fresh foods of all kinds
ӹӹ Fruits and vegetables are outstanding source of potassium
ӹӹ Potassium from foods is safe, but potassium injected into vein can stop
heart.

• CHLORIDE AND SULFUR

- Chloride is major negative ion in the body. It is essential to the acid-base
balance and is part of stomach’s hydrochloride acid which is necessary
to digestion.
- Sulfur is also considered a major mineral, although it occurs only as
part of other compounds such as proteins.

36
TRACE MINERALS

o IODINE
- Iodine is part of thyroxine, hormone responsible for regulating basal
metabolic rate. This must be available for thyroxine to be synthesized.

Low Level of Iodine in Blood:

ӹӹ Thyroid gland will compensate and works double time in attempt to trap
much iodine possible, thus becomes enlarge until it makes visible lump in
neck called goiter.
ӹӹ Cretinism is a condition called to a child born with mother that has low
iodine level in blood during pregnancy. Children with this condition suffer
extreme and irreversible mental and physical retardation.

High Level of Iodine in Blood

ӹӹ can cause enlargement of thyroid gland, which infact can block airways
and cause suffocation
ӹӹ toxic level is 2000 mcg/day for an adult

Sources
ӹӹ Seafood is a dependable source of iodine and in food grown on land that

DRAFT
was once covered with oceans.

Iron
ӹӹ All living things contain iron. Main components of iron are:
a. Hemoglobin - found in red blood cells
- carries oxygen to the different parts of the body
b. Myoglobin - carries and stores oxygen for the muscles.

ӹӹ RBC live for 3-4 months, when they die, spleen and liver break down and
collect iron to be returned to bone marrow for reuse.

Result of Low Level of Iron in Blood

1. Iron deficiency – people with depleted iron stores in the body
– they can be iron deficient without being anemic.

2. Iron deficiency anemia – severe depletion of iron stores resulting to low

blood hemoglobin.

ӹӹ Body severely deprived with iron becomes unable to make enough

hemoglobin to fill its new blood cells thus anemia results.
ӹӹ The undersized cells contain too little hemoglobin, and thus deliver
too little oxygen to the tissue.

37
 Signs and symptoms of anemia occur because no energy is being produced
due to lack of oxygen supply.
- tiredness
- physical work and productivity are impaired
- apathy
- restlessness
- irritablility

Source of Iron (two forms found in food)

- Heme
ӹӹ iron containing part of hemoglobin and myoglobin found in
meat, poultry and fish
- Non-Heme
ӹӹ iron found in plants.

Dietary factor that increases iron absorption is vitamin C

- Iron is absorbed in the intestine with an acidic environment. It is advisable
to eat or take vitamin C, either from food or supplements, while eating
iron rich foods.

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38
 Let’s See What You Know

Activity 2. IDENTIFICATION
Direction: Write the correct word/term that is best described the in statement.
______________1.A piece of equipment which turns the turbines of hydroelectric
plants that produce electricity for light, heat, and power for many
factories and communities.
______________2. It is responsible for speeding up the clogging of arteries and
producing the damage that result from heart attacks.
______________3. An element needed for the metabolism of DNA and RNA.
______________4. An essential element for developing and maintaining healthy
bones and teeth.
______________5. A substance that is very vital in maintaining fluid balance in the
human body.
Activity 3. KITCHEN INVENTORY
Direction: Visit your kitchen at home and make an inventory of food items
available. Below is the worksheet for you to fill in with necessary

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answers. Use your activity notebook in accomplishing this activity
.

Food Remarks
Mineral
available in Quantity Sufficient-
Content
the kitchen Insufficient

Activity 4. MINERAL CONTENT OF THE FOOD

Direction: Below is the activity sheet to fill in the necessary information.
Identify at least five mineral contents of the food. Write your
answers in your quiz notebook.
Quantity REMARKS
Mineral Food (Sufficient-
Dish (mg) Insufficient)
Content Source

39
Identify Body’s Needs for Different Vitamins
Activity 1. MYTH OR FACT
Direction: Classify each statement as a “Myth” or “fact”. Use your quiz notebook
in accomplishing this activity.

1. You can get the same benefits from most vegetables by feeding on supplements.
2. Supplements with the term ‘all natural’ are safe and healthy.
3. Vitamins are usually stored in tight bottles, so it does not matter where we store
them.
4. It is good when we increase the amount of vitamins when we take vitamins.
5. Taking vitamins along with food prevents any stomach upset that it may cause.

Different Vitamins Needed by the Body

Vitamins are organic nutrients found in foods that are essential in small quantities
for growth, normal functioning of our bodies, vitality, and general well-being.
Most vitamins are obtained through food. There are some that are also produced
by bacteria in the intestine and are absorbed into the body. Absence of a vitamin stunts
growth and leads to a specific deficiency. There is no perfect food that contains all
the vitamins in just the right amount. The best way to assure an adequate intake of

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vitamins is by eating a balanced diet.

Classification of Vitamins
1. Fat soluble vitamins
• include vitamins A, D, E, and K
• stored in the body as fat and in some body organs like liver
• dissolve in lipids
• stored in tissues
• may be toxic in excess
2. Water-soluble vitamins
• include C and eight B vitamins
• Dissolve in water so cooking and washing may leach them out.
• easily absorbed and excreted
• not stored extensively in tissues (except B12)
• seldom reach toxic levels

40
 Vitamins Importance Deficiency Symptoms
A necessary for growth and may result in night
repair of body tissues; helps blindness; increased
Beta-Carotene maintain smooth, soft disease- susceptibility to infections;
free skin; helps protect the rough, dry, scaly skin; loss of
mucous membranes of the smell and appetite; frequent
mouth, nose, throat, and lungs fatigue; lack of tearing;
thereby reducing susceptibility defective teeth growth
to infections; protects against
air pollutants; counteracts
night-blindness and weak
eyesight; aids in bone and
teeth formation. Current
medical research shows that
food rich in Beta Carotene
will help reduce the risk of
lung cancer and oral cancers.
Unlike vitamin A from fish liver
oil, beta carotene is non-toxic.

B1 plays a key role in the may lead to loss of appetite;

body’s metabolic cycle for weakness and feeling of
Thiamin generating energy; aids in the tiredness; paralysis and
digestion of carbohydrates; nervous irritability; insomnia;

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essential for the normal loss of weight; vague aches
functioning of the nervous and pains; mental depression
system, muscles, and heart; and constipation; heart and
stabilizes the appetite; gastrointestinal problems
promotes growth good muscle
tone

B2 necessary for carbohydrate, may result in itching and

fat, and protein metabolism;
Riboflavin aids in the formation of
antibodies and red blood cells;
maintains cell respiration;
necessary for the maintenance
of good vision, skin, nails, and
hair, alleviates eye fatigue;
promotes general health
burning eyes; cracks and
sores in the mouth and lips;
bloodshot eyes; purplish tongue;
dermatitis; retarded growth;
digestive disturbances; trembling,
sluggishness; oily skin

B6 necessary for the synthesis may result in nervousness,

and breakdown of amino insomnia, skin eruptions, loss
Pyridoxine acids, the building blocks of muscular control, anemia,
of protein; aids in fat and mouth disorders, muscular
carbohydrate metabolism; aids weakness, arm and leg cramps,
in the formation of antibodies; loss of hair, slow learning, and
maintains the central nervous water retention
system; aids in the removal of
excess fluid of premenstrual
women; promotes healthy
skin; reduces muscle spasms,
leg cramps, hand numbness,
nausea, and stiffness of hands;
helps maintain a proper balance
of sodium and phosphorus in
the body

41
 Vitamins Importance
B12 helps in the formation and
regeneration of red blood cells,
Cobalamin, thus helping prevent anemia;
Cyanocobalamin necessary for carbohydrate, fat,
and protein metabolism; maintains
a healthy nervous system;
promotes growth in children;
increases energy; needed for
Calcium absorption
Niacinamide improves circulation and
reduces the cholesterol
Niacin- level in the blood; maintains
Vitamin B3, the nervous system; helps
Nicotinic Acid, metabolize protein, sugar,
and fat; reduces high blood
Nicotinamide pressure; increases energy
through proper utilization
of food; prevents pellagra;
helps maintain a healthy skin,
tongue and digestive system
Pantothenic Acid participates in the release
of energy form carbohydrates,
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fats and proteins, aids in
the utilization of vitamins;
improves the body’s resistance
to stress; helps in cell building
and the development of the
central nervous system;
helps the adrenal glands, and
fights infections by building
antibodies.
Biotin aids in the utilization
of protein, folic acid, and
pantothenic acid, and vitamin
B12; promotes healthy hair
Folic Acid, necessary for DNA and RNA
synthesis, which is essential for
Folate the growth and reproduction of
all body cells; essential to the
formation of red blood cells by
its action on the bone marrow;
aids in amino acid metabolism
C It is essential for healthy
teeth, gums and bones; helps
(Ascorbic Acid) heal wounds, scar, tissue, and
fractures; prevents scurvy;
builds resistance to infection;
aids in the prevention and
treatment of the
42
Deficiency Symptoms
may lead to pernicious
anemia, poor appetite, growth
failure in children, tiredness,
brain damage, nervousness,
neuritis, degeneration of spinal
cord, depression, lack of
balance
May result in pellagra,
gastrointestinal disturbance,
nervousness, headaches,
fatigue, mental depression,
vague aches and pains,
irritability, loss of appetite,
insomnia, skin disorders,
muscular weakness,
indigestion, bad breath, and
cancer sores
may lead to painful and
burning feet, skin, abnormalities,
retarded growth, dizzy spells,
digestive disturbances, vomiting,
restlessness, stomach stress, and
muscle cramps.
may lead to extreme
exhaustion, drowsiness,
muscle pain, loss of appetite,
depression, and grayish skin
color
may result in gastrointestinal
disorders, anemia, vitamin
B12deficiency, and pre-mature
gray hair
May lead to soft and bleeding
gums (scurvy), swollen or
painful joints, slow-healing
wounds and fractures, bruising,
nosebleeds, tooth decay.

Vitamins Importance
common cold; gives
strength to blood vessels;
aids in the absorption
of iron. It is required for
synthesis of collagen, the
intercellular “cement” which
holds tissues together. It
is also one of the major
antioxidant nutrients. It
prevents the conversion
of nitrates (from tobacco
smoke, smog, bacon,
luncheon meats, and some
vegetables) into cancer
causing substances.
D improves absorption and
utilization of calcium and
phosphorous; required for
bone and teeth formation;
maintains a stable nervous
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system and normal heart
action
E major antioxidants nutrient;
retards cellular aging due
to oxidation; supplies
oxygen to the blood which
is then carried to the heart
and other organs; thus,
alleviating fatigue; aids in
bringing nourishment to cells;
strengthens the capillary walls
and prevents the red blood
cells from destructive poison;
prevents and dissolves blood
clots; has also been used by
doctors in helping prevent
sterility, muscular dystrophy,
and calcium deposits in blood
walls and heart condition.
Common Sources of Vitamins
Type Sources
A good sources of vitamin A are
milk, eggs, liver, fortified cereals,
(Beta- darkly colored orange or green
Carotene) vegetables (such as carrots,
sweet potatoes, pumpkin, and
kale), and orange fruits such as
cantaloupe, apricots, peaches,
papayas, and mangos
43
Deficiency
Symptoms
loss of appetite,
muscular weakness, skin
hemorrhages, capillary
weakness, anemia, and
impaired digestion. May
lead to rickets, tooth decay,
softening of bones, improper
healing of fractures, lack of
vigor, muscular weakness,
inadequate absorption of
calcium, and retention of
phosphorous in the kidneys.
may lead to rickets,
tooth decay, softening of
bones, improper healing
of fractures, lack of vigor,
muscular weakness,
inadequate absorption of
calcium, and retention of
phosphorous in the kidneys
may lead to a rupture
of red blood cells, loss of
reproductive powers, lack
of sexual vitality, abnormal
fat deposits in muscles,
degenerative changes in the
hearth and other muscles;
dry skin
Quantity
Teen guys need 900 micrograms
of vitamin A each day. Teen girls
need 700 micrograms each day.
It is possible to get too much
vitamin A, so be careful with
supplements. Do not take
 Type Sources
C You’ll find high levels of
vitamin C in citrus fruits,
(also called strawberries, kiwi, guava,
ascorbic acid) peppers, tomatoes, broccoli,
and spinach.
D This vitamin is unique —
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your body manufactures it
when you get sunlight on your
skin! You can also get vitamin
D from egg yolks, oily fish such
as salmon, tuna, and sardines,
and fortified foods like milk, soy
milk, margarine, and orange
juice.
E Vitamin E is found in many
foods, such as vegetable
oils, nuts, and green leafy
vegetables. Avocados, wheat
germ, and whole grains are
also good sources.
B12 Vitamin B12 is found
naturally in fish, red meat,
poultry, milk, cheese, and
eggs. It's also added to some
breakfast cereals.
B6 A wide variety of foods
contain vitamin B6, including
potatoes, bananas, beans,
seeds, nuts, red meat, poultry,
fish, eggs, spinach, and fortified
cereals.
44
Quantity
vitamin A supplements if you
are taking isotretinoin (such as
Accutane) for acne or other skin
problems.
Oral acne medicines are
vitamin A supplements,
and a continued excess of
vitamin A can build up in the
body, causing headaches,
skin changes, or even liver
damage. Adult: 10,000-15,000
International Unit (IU) is the
normal dosage. Vit A toxicity can
result to brittle nails, hair loss,
gingivitis, anorexia, nausea, and
vomiting.
Teen guys need 75 mg
(milligrams; 1 milligram equals
1,000 micrograms) and girls
need 65 mg of vitamin C a day.
Teens need 15 micrograms
(600 IU) of vitamin D from food
or supplements every day. Ask
your doctor if supplements are
right for you. Adult: 500-800 IU
is the normal dosage. Vitamin
D toxicity can result in increase
serum calcium and increase risk
of kidney stones.
Teen guys and girls need
15 mg of vitamin E every day.
Adult: 400-800 IU normal
dosage.
Teens should get 2.4
micrograms of vitamin B12 daily.
Teen guys need 1.3 mg of
vitamin B6 daily and teen girls
need 1.2 mg.
 Type Sources Quantity
Thiamin People get thiamin from Teen guys need 1.2 mg
many different foods, including of thiamin each day; teen
(also called fortified breads, cereals, and girls need 1 mg. Adult: 20-30
vitamin B1) pasta; lean meats; dried beans, milligram (mg).
soy foods, and peas; and
whole grains like wheat germ.
Niacin You'll find niacin in red meat, Teen guys need 16 mg of
poultry, fish, fortified hot and niacin daily. Teen girls need 14
(also called cold cereals, and peanuts. mg a day while. Adults need:
vitamin B3) 30-75 mg.
Riboflavin (also Some of the best sources Teen guys need 1.3 mg of
of riboflavin are meat, eggs, riboflavin per day and teen girls
called vitamin legumes (like peas and lentils), need 1 mg while. Adults need:
B2) nuts, dairy products, green 100-200 mg.
leafy vegetables, broccoli,
asparagus, and fortified
cereals.
Folate Liver, dried beans and Teen girls and guys need 400
other legumes, green leafy micrograms of folate daily. while
(also known as vegetables, asparagus, and Adults: 5 mg/day.
vitamin B9, folic orange juice are good sources
acid, or folacin) of this vitamin. So are fortified
bread, rice, and cereals.

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http://kidshealth.org/teen/misc/vitamin_chart.html
Vitamin K

Vitamin K is necessary mainly for the coagulation of blood. It aids in forming

prothrombin, an enzyme needed to produce fibrin for blood clotting. The large intestine
has several important functions. It absorbs water - about 6 liters (1.6 gallons) daily - as
well as dissolved salts from the residue passed on by the small intestine. In addition,
bacteria in the large intestine promote the breakdown of undigested materials and
make several vitamins K, which body needs for blood clotting. The large intestine
moves its remaining contents toward the rectum, which makes up the final 15 to 20
cm (6 to 8 in) of the alimentary canal. The rectum stores the feces-waste material that
consists of undigested food, digestive juices, bacteria and mucus until elimination.
Then, muscle contractions in the walls of the rectum push the feces toward the anus.
When sphincters between the rectum and anus relax, the feces pass out of the body.

The richest sources of vitamin K are alfalfa and fish livers, which are used in
making concentrated preparations of this vitamin. Dietary sources include all leafy
green vegetables, egg yolks, soybean, and liver. For a healthy adult, a normal diet and
bacterial synthesis in the bowels usually are sufficient to supply the body with vitamin
K and prothrombin. Digestive disturbances may lead to defective absorption of vitamin
K and hence to mild disorders in blood clothing.

45
 Let’s See What You Know

Activity 2. INVENTORY OF LEARNIN

Direction: Choose the letter that is best described in the statement.
1. The most economical way to ensure adequate and balanced vitamin intake
A) take a vitamin supplement
B) eat a high protein diet
C) eat a well balanced diet
D) eat between meal snacks
2. Disease associated with deficiency in vitamin C
A) scurvy
B) pernicious anemia
C) rickets
D) beriberi
3. Function of vitamin C to maintain the integrity of the body tissues
A) incorporate into the cell membrane
B) creates a physical barrier

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C) can recognize foreign substances
D) forms collagen to bind cells together
4. A characteristic that indicates vitamin C deficiency
A) easy bruising and pinpoint hemorrhages
B) cracked and bleeding lips
C) fevers and infections
D) neurological disorders
5. An example of menu that contains good sources of vitamin C
A) tuna sandwich, tomato soup and strawberries
B) hamburger, fries and soda
C) hot dog, milk shake and cookies
D) roast beef, mashed potato, and tossed salad

Activity 3. KITCHEN INVENTORY

Direction: Visit your kitchen at home and make an inventory of food items
available. Below is the worksheet for you to fill in with the necessary
answers. Use your activity notebook in accomplishing this activity.

Food available Remarks

Quantity Vitamin Content
in the kitchen Sufficient-
Insufficient

46
Activity 4. MINERALS IN THE MENU
Direction: Below is the activity sheet for you to fill in with necessary answers.
Identify at least five forms of vitamins present in the food. Write the
answers in your quiz notebook.

Quantity Remarks
Available Food
Dish (Sufficient-
Minerals Source (mg) Insufficient)

Activity 5. VENN DIAGRAM

Direction: Collect two labels of common snack food. Then, compare salt/
sodium content. Follow the illustration below.
1. Which has a higher
sodium content? lower
content?
2. What do the figures
imply?
3. Which of the two

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products would you like
to have?
4. What makes you choose
the product?
Foods for Different Groups of People

Activity1. YOU ARE WHAT YOU EAT

Direction: Reflect on the (three) pictures. Then, answer the questions that
follow.

Questions:
1. What comes first in your mind upon seeing the pictures/words?
2. Can you recall foods that belong to each word?
3. What is the meaning of each food group shown above?

47
Planning a diet for the Vulnerable Group

Planning a meal is not an easy task especially when the budget is limited, since
the amount of money available determines the quality of foods planned and prepared.
With the modern day crisis we are experiencing. “Stretching the peso” to many
homemakers seems to be a very great challenge especially when the health of the
loved ones is at stake. But, it will be a good relief and consolation to find out that
with money constraints, good nutrition by the family can still be achieved. The great
challenge is not after all a big burden. It depends on your ability to plan meals that are
for the family.
To plan meals, successfully, you have to know the persons you are serving the
meals. The questions perhaps worth-paying attention to are: how beneficial will the
meals be to them? Are the meals patterned after their condition/activities? The answers
to these are yours to reflect on in the succeeding pages.

Infants

An infant is a child not over two years OLD. This stage too, is a critical one since
any defects due to inadequacy of the essential nutrients will affect the child physically,
mentally, etc. The following are the tips on infant feeding.
a. Breastmilk - is the natural and perfect first food for your baby. It has the correct

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proportions and amounts of calories, protein, vitamins, and minerals to meet
the baby needs for the first six months of life.
b. Cereals- congee (lugaw) is the first semi-solid food given to the baby. After
months, soft cooked rice may be already be given. By ten months, the baby
may share the family rice. Make congee a delicious food for your baby by
adding breastmilk or formula. Eggyolk and dilis powder may be also added to
congee.
c. Root crops like kamote and potato are energy and fiber rich foods which can
be given to the baby. Mash it and enrich with milk.
d. Fruits like mango, papaya, banana (especially ripe latundan at first) provide a
variety of nutrients for good health. Mango and papaya are good sources of
vitamin C which the baby needs to keep gums healthy, prevent easy bruising,
and help the body fight infection.
e. Yellow vegetables like carrots and squash - are rich sources of beta-carotene
for your baby's clear eyesight, smooth and healthy skin, glossy hair, good
growth, and resistance to infections. Green leafy vegetables like kamote tops,
kangkong, petsay, and malunggay are common sources of b-carotene. These
foods also contain minerals like iron for healthy blood and calcium for strong
bone and teeth, and fiber.

48
 f. Egg - is packed with protein, which builds and repairs muscles, and vitamin D,
which helps the body absorb calcium. One-half cooked eggyolk is usually given
when the baby is seven months old. Because of allergy-producing qualities of
eggwhite it should not be give it to the baby until he/she is 11 months old.
g. Legumes/beans - are relatively cheap sources of protein and are good sources
of B-complex vitamins and iron. Prepare mashed beans for the 10-11 month-
old baby e.g. when you are serving munggo gisado to your family. Set aside a
small amount of unseasoned munggo, mash it and enrich it with milk.
h. Meat/Fish/Poultry - an excellent source of protein for growth and repair of
body tissues, highly absorbable iron for healthy blood, as well as vitamins and
other minerals, such as zinc for immunity. At six months, introduce foods with a
“chewier” texture like minced or finely chopped meat, fish, and poultry.
i. Other foods like custards, simple puddings, plain gulaman or jelly for extra
fiber; biskotso, biscuits or any crisp toast is good when the baby starts teething.
j. Water and beverages - the baby can begin learning to drink from a cup around
six to seven months, water and juice are acceptable choices. Put an ounce
of water or 3-4 ounces of natural or fortified juice in the cup. Feeding juice in
bottles or putting your baby to bed with bottles can contribute to early childhood
tooth decay. Fruit juice should be served as part of a meal or snack, not “sipped”
throughout the day. the baby does not digest juice well and may have diarrhea
from drinking too much of it.

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k. Fats and oils may be incorporated to the prepared diet by adding them to the
rice gruel or mashed vegetables or serve in either sautéed or fried dishes for
your baby after six months of age.
l. By 12 months, the child can already eat the family diet. Soft foods and processed
foods fortified with vitamins and minerals are appropriate. http://www.fnri.dost.gov.ph/
index.php?option=content&Activity=view&id=49

Preschoolers

The period between two and six years old constitute the pre-school age. This is the
period of formative years when the child is receptive to all forms of behavior.
a. Choose and prepare a variety of nutritious, healthy, safe, and good tasting
food. The child may refuse new foods the first time they are offered. Encourage
tasting and exploring new foods, but do not be dismayed if the child refuses
new food the first time. Serve it again some other time.

49
 b. Regulate the timing of meals and snacks. Children need small amount of food
frequently throughout the day. This need is usually best met by three meals
and in-between snacks.
c. Make food easy to eat. Children generally like certain foods specially those that
are crispy in texture and mild in flavor. Young children are especially sensitive
to hot temperature and spicy foods. Serve foods near to room temperature.
d. Present the food in the form the child can handle. The child can eat the family
meal with just a little modification. His chewing and swallowing are not well
developed. He may find difficulty chewing tough meat or swallowing dry food.
Try cutting foods into bite size pieces and add little sauce or gravy to make it
tasty and easy to swallow. Modify foods to reduce the risk of choking. Avoid
nuts, gums and other slimy foods that are hard to control in the mouth.
e. Eat meals with the child. He needs to be included at the family table. Have him
sit at a comfortable chair. Allow him to choose from the family meal the food he
wants to eat and the quantity he can consume.
f. Relax and enjoy this short time of your preschool child. Children grow very fast.
The family meal is the good time for children to develop the liking for nutritious
and healthy food, and to acquire good eating habits and proper table manners.
http://www.fnri.dost.gov.ph/index.php?option=com_content&Activity=view&id=883

Pregnant and Lactating Mothers

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Good nutrition is important during pregnancy. A nutritious diet will help you meet
the rapidly growing needs of your baby, maintain your health and prepare you for
lactation. However, you do not have to eat for two. All you need is a well-balanced diet.

Mothers should eat a variety of food from the 4 food groups, namely, rice and
alternatives, fruits, vegetables, and meat and alternatives. This is because different
food groups contain different types of nutrients. For instance, meat and alternatives
are rich in protein but have no vitamin C. Choosing variety of foods ensures that you
get the right balance of nutrients from the 4 food groups.

The table serves as a guide for pregnant mothers on the types and portions of food
to consume.
• Foods in this group provide energy as well as fiber, vitamins and minerals. The
amount of energy an individual needs varies with age, weight and activity level.
Usually, 6 - 7 servings will be required.
• The requirement for most minerals and vitamins increases during
pregnancy. These are necessary for the normal functioning of the

50
 body such as blood formation and the building of body resistance. Fruits are
good sources of vitamins and minerals, as well as dietary fiber. servings a day
are required.
• Like fruits, vegetables are good sources of vitamins, minerals and dietary fiber.
servings a day are required, at least of which should be green leafy vegetable
like spinach or chyesim, for adequate folic acid.
• This food group provides protein, necessary for the growth and repair of body
tissues, such as those that make up the muscles, heart, lungs, eyes and skin.
Pregnant women require more protein, which is used for the formation of the
fetus’ organs. In an affluent society, however, protein deficiency is rarely a
concern.
• You should have servings of protein per day. Try to have at least serving from
a plant source such as bean curd or lentils.
Additional Nutrients Needed by the Human Body

• Iron is essential during pregnancy to prevent the mother from being anemic (a
condition of insufficient red blood cells or hemoglobin in the blood). An anemic
mother tends to look pale and feels tired easily.
• Additional intake also helps to build up the baby's iron stores during the first
months of life. Iron is found in liver, meat, fish, beancurd, wholegrain cereals,
green leafy vegetables and eggs.

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• This is needed for cell growth and cell reproduction. Cells are basic building
blocks for tissues. Since folic acid is involved in the formation of blood, a
deficiency in folic acid can also cause the mother to be anemic. Folic acid is
found in green leafy vegetables, liver, yeast extract, eggs, nuts, wholegrain
cereals and oranges.
• We need vitamin C every day because our body cannot store it. It increases
your body's ability to absorb iron. It is important to note that vitamin C and folic
acid are easily destroyed by cooking and heat. vitamin C can be found in fruits
especially oranges, guavas, papayas, kiwis, lemons, as well as vegetables.
• To prevent destruction of vitamin C, avoid storing fruits and vegetables for long
periods of time. You should also avoid peeling and cutting them as vitamin C is
lost with prolonged exposure to air.
• Vegetables should also be cooked in small amounts of water to prevent water-
soluble nutrients like vitamin C to be leached out into the cooking water, and in
as short a time as possible.

During pregnancy, you need more calcium to maintain your own calcium stores as
well as for the development of your baby's bones and teeth. The calcium requirement
during pregnancy is 1000 mg a day, which can be met through consuming 2 - 4 servings
of milk and alternatives a day.

51
 Mothers should not gain excessive weight during pregnancy. During pregnancy, an
additional 300 calories per day is required.

You can obtain the additional 300 calories from any one of the following:
• 2 slices of bread with cheese and margarine
• ½ extra bowl of rice for lunch and dinner
• 1 chicken curry bun

It is not necessary to calculate your calorie intake per day. Use your weight gain as
a guide. Pregnant women should aim for an average of 0.45 kg a week during the and
trimesters for a total weight gain of 11 - 15 kg. However, if you are overweight before
your pregnancy, you should only gain 6 - 9 kg.
To control excessive weight gain, you should limit sugary foods such as sweets
and sweetened drinks. You should also reduce your fat intake by eating less fried
foods, and chocolate. Other ways of reducing fat intake include: removing the skin
and fat on poultry and removing fat from meat before eating, opting for soup noodles
instead of fried noodles, and boiling, steaming or grilling foods instead of deep fry.

Dietary Guide

Recommended no.
Food Example of 1 Serving Remarks
of servings

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1 medium bowl rice/
noodles
2 slices bread
Rice and
6-7 3 pieces chapatti
alternatives
1 medium potato
1 cup oats/cereal

1 wedge papaya/
honeydew
Fruits 2 1 small apple/pear/
orange

¾ mug (100 g) cooked Include at least 1 green

Vegetables 2
vegetables leafy vegetable daily

1 medium drumstick
100 g (1 palm-sized
piece) lean meat/fish Limit egg yolks to 4 a
Protein 2 1 egg = 1/3 serving week if you have high
¾ cup cooked beans/ cholesterol levels
lentils

52
 2 small squares
beancurd

1 cup milk or high-

calcium soybean milk Choose low-fat or
Milk and alternatives 2-4
2 slices cheese non-fat dairy products.
1 small tub yoghurt

What does it mean to feed oneself properly while nursing? We can compare a
breastfeeding mother to a marathon runner whose race will last a full hours. The
following will be of great help for lactating mothers to insure a daily adequate diet.
• Increase water consumption by one quart per day, so that she is drinking a total
of two and a half to three quarts. Nursing women tend to be thirstier anyway,
especially during feeding sessions, because part of their water consumption
goes directly to milk production. But, too much liquid can also reduce milk
production.
• Increase daily caloric intake to 2,500 calories. one this should not be overdone
can even eat more if planning to continue breast feeding for more than three
months (2,800 calories per day). But again, one should be careful. Many
nursing mothers are tempted by sweets. stick to healthy foods instead. Eat
more proteins. The basic rule is to eat one gram of protein each day for every

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pound the expectant mother weighs.
• Spread your caloric intake over five “meals,” breakfast, lunch, after- noon
snack, dinner, and an extra snack during the evening. Each snack time is also
an opportunity to drink water, eat a low-fat dairy product, and a piece of fruit. As
the body is continually producing milk, it needs the caloric intake to be regular.
• Eat food containing vitamin B9. In Western countries, the only vitamin lacking
in women’s diets is vitamin B9 (folic acid). Birth control pills accentuate a
woman’s vitamin B9 deficit, and may also contribute to a vitamin B6 deficiency.
During pregnancy, folic acid is vital to the development of the baby’s nervous
system. Nursing mothers are well advised to continue taking their prenatal
vitamins. Folic acid also can be found abundantly in asparagus, cabbage, corn,
chick peas, and spinach. Many other foods, such as wheat and orange juice,
have been enriched with folic acid. Check the package labels.
• Take zinc supplements. According to a British study, pregnant and nursing
women also often lack zinc. They should consume 15 to 20 milligrams per day.
Zinc is found in eggs, meat, whole flour, and oats.
• Consume 1,200 milligrams of calcium per day. A balanced diet only
provides 800 to 1,000 milligrams of calcium daily. Because nursing
mothers need 1,200 milligrams, a calcium supplement will probably be

53
 necessary. Calcium needs can also be partly met from dairy products, raw
vegetables, almonds, and hazelnuts.
• Do not rush to buy vitamin A supplements. People often talk about vitamin
A supplements for nursing mothers, because their daily need rises from
1,000 milligrams to 1,300 milligrams. It is true that if the woman had vitamin
A deficiency during pregnancy, this problem may worsen after childbirth, but
anyone who eats enough carrots, vegetables, butter, fish, and meat will absorb
enough vitamin A.

http://www.babyzone.com/baby/breastfeeding/nursing-mothers-diet_68248

Athletes

Competitive athletes, sedentary individuals and people who exercise for health
and fitness all need the same nutrients. However, because of the intensity of their
sport or training program, some athletes have higher calorie and fluid requirements.

Dietary guidelines for athletes

Health and nutrition professionals recommend that 55 to 60 percent of the calories
in our diet come from carbohydrates. No more than 30 percent from fat and the
remaining 10 to 15 percent from protein. While the exact percentages may vary slightly

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for some athletes based on their sport or training program, these guidelines often
serve as the basis for a diet that will maximize performance.
A 250-pound weight lifter needs more calories than a 98-pound gymnast. Exercise
or training may increase calorie needs by as much as 1,000 to 1,500 calories a day.
The best way to determine if you are getting too few or too many calories is to monitor
your weight. Keeping within your ideal competitive weight range means that you are
getting the right amount of calories.

Plain water or sports drinks?

Depending on how muscular you are, 55 to 70 percent of your body weight is
water. Being hydrated means maintaining your body's fluid level. When you sweat, you
lose water which must be replaced. Drink fluids before, during and after all workouts
and events.
Drinking plain water or a sports drink is a matter of choice. However, if your workout
or event lasts for more than 90 minutes, you may benefit from the carbohydrates in
sports drinks. Ideally, 15 to 18 grams of carbohydrates in every eight ounces of fluid
should be in your sports drink, and you can experiment with them during practice,
instead of trying them for the first time during an event.

54
 Electrolytes are nutrients that affect fluid balance in the body and are necessary
for our nerves and muscles to function. Sodium and potassium are the two electrolytes
most often added to sports drinks. Generally, electrolyte replacement is not needed
during short bursts of exercise since sweat is approximately 99 percent water and less
than one percent electrolytes. However, replacing electrolytes may be beneficial during
continuous activity of longer than two hours or when training in a hot environment.

Muscle food
Most activities use a combination of fat and carbohydrate as energy sources
depending on How hard and how long you workout, your level of fitness and your
diet will affect the type of fuel your body uses. For short-term, high-intensity activities
like sprinting, athletes rely mostly on carbohydrates for energy. During low-intensity
exercises like walking, the body uses more fat for energy.
Carbohydrates are the preferred source of energy for your body. Regardless of
origin, your body breaks down carbohydrates into glucose that your blood carries to
cells to be used for energy. Carbohydrates provide four calories per gram, while fat
provides nine calories per gram.
When you are training or competing, your muscles need energy to perform. One
source of energy for working muscles is glycogen, which is made from carbohydrates
and stored in your muscles. Every time you work out, glycogen is used. If you do not
consume enough carbohydrates, your glycogen stores become depleted, resulting in

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fatigue.

Carbohydrate loading vs. extra protein

Carbohydrate loading is a technique used to increase the amount of glycogen
in muscles. For five to seven days before an event, the athlete eats 10 to 12 grams
of carbohydrate per kilogram body weight and gradually reduces the intensity of the
workouts. A day before the event, the athlete rests and eats the same high-carbohydrate
diet. Although carbohydrate loading may be beneficial for athletes participating in
endurance sports which require 90 minutes or more of non-stop effort, most athletes
need not worry about carbohydrate loading. Simply eating a diet that derives more
than half of its calories from carbohydrates will do.
Many athletes, especially those on strength-training programs or participate in
power sports, believe that eating a lot of protein or taking protein supplements will
help them gain muscle weight. The true secret to building muscle is training hard and
consuming enough calories. While some extra protein is needed to build muscle, most
diets provide more than enough protein. Between 1.0 and 1.5 grams of protein per
kilogram body weight per day is sufficient if your calorie intake is adequate and you
are eating a variety of foods. For a 150-pound athlete, that represents 68 to 102 grams
of protein a day.
http://healthtoday.net/Feature/2012/07Jul/SportsNutrition101.aspx

55
Obesity

Obesity is defined as excess adipose tissue. Dietary fat is calorie-dense, 9

calories in gram against 4 calories in a gram of protein or carbohydrates. If taken
in excess of the body’s needs and not balanced with physical activity it can result
in excess of body fat storage.

For adults, overweight and obesity ranges are determined by using weight
and height to calculate a number called the "body mass index" (BMI). It is used
because it correlates with the amount of body fat. However, BMI does not directly
measure body fat. As a result, some people, such as athletes, may have a BMI
that identifies them as overweight even though they do not have excess body fat.

Formula for computing Body Mass Index:

Source: DepEd Physical Fitness Test

• An adult who has a BMI between 23 and 24.9 is considered overweight.

• An adult who has a BMI of 25-29.9 is considered moderately obese.
• A waist circumference of > 90 cm (35.5”) for men and > 80 cm (31”) for women are

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considered at risk from obesity-related diseases. ( WHO figures for Asians)

For children and adolescents (aged 2–19 years), the BMI value is plotted on the
US Center for Disease Control growth charts to determine the corresponding BMI-
for-age percentile.

• Underweight : less than the 5th percentile

• Healthy weight : 5th percentile to less than the 85th percentile
• Overweight : 85th to less than the 95th percentile
• Obese: equal to or greater than the 95th percentile
http://www.ndap.org.ph/obesity

You know that exercise and diet can help you lose weight. But do you know
that there are certain foods that can help you lose weight easier and faster? If
you’re concerned about gaining weight, then try to eat more of these diet-friendly
foods in moderate amounts:

1) Vegetables and salad. In a research conducted at Penn State University, those

who eat salad before their main course consumed 12-percent less food afterwards.
The reason behind this is the large volume of the salad makes us feel satisfied.
Another research published in the Journal of the American Dietetic

56
Association showed that individuals who ate a bowl of salad daily had higher levels
of the good antioxidants in their blood. In addition, vegetables are high in fiber, which
helps you feel fuller for fewer calories.

2) Grapefruit. According to a Louisiana State University study, those who ate half a
grapefruit three times a day lost an average of four pounds in three months. Another
research done at the Nutrition and Metabolic Research Center in Scripps Clinic showed
that eating half a grapefruit before each meal helped the subjects lose three pounds in
12 weeks. Although the exact mechanism is unclear, the researchers believe that the
acidity in the grapefruit may help slow down digestion and make you feel fuller.

3) Apple. An apple a day keeps obesity away. According to scientists at Penn State,
people who ate an apple before lunch took in an average of 187 fewer calories during
their main meal. Since a medium-sized apple only has 80 calories, this can save you
107 calories per meal. The subjects also said they feel fuller afterwards. Apples are an
excellent source of pectin, which is a soluble fiber that can lower blood cholesterol and
sugar levels. Pectin also binds with heavy metals like lead and mercury and helps the
body eliminate these pollutants. According to researcher Dr. Julie Obbagy, the act of
chewing an apple also makes you feel you are eating more food.

4) Pears. A study in Brazil showed that overweight women who consumed three small-

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sized pears or apples a day lost more weight as compared to other individuals. Like
apples, pears contain lots of fiber. A medium-sized pear yields six grams of fiber, which
is more than the three grams in an apple. Pears also contain the pectin fiber, which can
help lower blood sugar levels.

5) Eggs. Eggs are excellent and filling breakfast foods. A study from the Journal of the
American College of Nutrition revealed that people who ate eggs for breakfast were
more satisfied and consumed fewer calories later in the day as compared to those who
ate a high-carbohydrate meal. Another study shows that the protein in eggs may help
prevent sudden surges in blood sugar. But what about the controversial egg yolk and
its cholesterol? A large egg contains 75 calories, six grams of protein, and 212 mg.
cholesterol. According to the American Heart Association, healthy people can eat up
to one egg a day.

6) Bananas. In Japan, they have a banana diet that has helped them lose weight.
A study from the Journal of Nutritional Biochemisty showed that bananas have anti-
ulcer properties, acting like a natural antacid to the stomach. In the study, researchers
identified the secret component in the banana, the flavonoid leucocyanidin. Aside
from making you feel contented, bananas can protect against aspirin-induced gastritis
and help repair the damaged mucous membrane lining of the stomach. Bananas also

57
contain lots of potassium for the heart, and tryptophan to help elevate mood. Diabetics
may take bananas in moderation; just avoid the very sweet and overripe ones.

7) Beans. Beans, including mongo beans, red beans, and black beans, are inexpensive
sources of soluble fiber, iron, folic acid, magnesium, phosphorus, potassium, and
thiamin. And to top it all, beans are low in fat, low in salt, and have zero cholesterol.
Eating half a cup of cooked beans daily can reduce one’s cholesterol levels and regulate
blood sugar levels. According to researchers at the University of California at Davis,
eating beans will help increase the cholecystokinin levels in the body. Cholecystokinin
is a digestive hormone and a natural suppressant of appetite. Furthermore, the
National Health and Nutrition Examination Survey showed that people who ate beans
had 23-percent smaller waist circumference compared to people who never ate beans.
According to researcher Victor Fulgoni III, Ph.D, people who ate beans had lower blood
pressures, too. Unless you have gout or high uric acid levels, try to eat more beans.

8) Vinegar. Researcher ElinOstman, Ph.D., of Lund University asked a group of 12

healthy men and women to eat approximately three and a half slices of bread dipped
in household white vinegar. Aside from having a lower blood sugar level after the meal
(compared to those who didnot take vinegar), the subjects also said they felt less
hungry after eating. The secret weight-loss component in vinegar is the acids. Vinegar
or acetic acid is believed to slow down the passage of food from the stomach to the

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intestines. This means you will feel fuller longer. A second mechanism is the vinegar’s
ability to blunt the natural rise in blood sugar after a meal. The late Vermont country
doctor, Dr. D. C. Jarvis, maintained that a person could lose weight gradually by taking
two teaspoons of vinegar in a glass of water before each meal.

A word of warning: Do not take too much vinegar if you are hyperacidic. The safest
way to consume vinegar is to incorporate it in your diet. A dose of one to two teaspoons
(5-10 ml.) with meals, once or twice a day, may be enough to decrease appetite and
promote weight loss.

9) Tofu. Did you know that the protein in tofu can reduce one’s appetite? According to
researchers from the Louisiana State University, overweight people who ate tofu as
an appetizer consumed less food afterward. For semi-vegetarians, soy products are
ideal substitutes for animal meat. They are high in protein and rich in calcium, iron,
zinc, magnesium, B vitamins, omega-3 fatty acids, and fiber. Hence, soy is good for
the heart and bones.

http://www.philstar.com/health-and-family/2013/08/06/1055171/18-foods-losing-weight-part-1

58
Teenagers

During the teen years, nutrition is very important because this is the period of rapid
growth, mental changes, and emotional developments happen. Nutrient requirements
are high. But it is also a time when getting proper nutrition is not always easy. It can be
difficult to eat at this stage due to the big changes that are going on in the body.
There are also a lot of nutritional concerns during adolescence like skipped breakfast
and poor lunches.

Breakfast is the commonlymissed meal by adolescents. Missing this meal leads

to a higher probability of taking snacking. Skipping meals to lose weight is a poor
idea. Teenagers are likely to overeat during the next meal just because they are very
hungry. Moreover, surveys show that people who skip breakfast or other meals tend to
have poorer nutrition than those who do not.

Poor lunches among teenagers are due to poor selection of foods eaten away from
home as well as eating hurried lunches at school. Packed lunches should have three
to four food groups represented to fuel them in all of the school day's activities e.g. rice
+ fried chicken + buttered or boiled vegetables + fruits in season.

Because of the rapid growth and development during teenage years, teenagers

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have a greater need for certain nutrients. These include:

Calcium- Teenagers have higher requirements for calcium as the adolescence

period is a vital time for bone development. They need extra calcium to
store up an optimal amount of bone (peak bone mass). Building bone
mass through a balanced diet, including adequate calcium, may delay
the onset or limit chances of developing osteoporosis later in life. The
Calcium requirement for an adolescent boy or girl (10-18 years) is the
same 1000 milligrams per day.

Iron- Both teenage boys and girls need additional iron due to the growth spurt.
For teenage girls, the onset of "monthly periods" increases the need
for iron. The recommendation for iron is 20 milligram/day for a teenage
boy (13-15 years) while it is 21 milligrams/day for a teenage girl (13-15
years).

It is important to plan how to get adequate amount of this nutrient.

Iron from meat is better absorbed by the body than the iron from plant
sources.However, the absorption of iron from plants is improved by
eating fruit or drinking

59
 juice that contains vitamin C with the iron-rich food.

Protein - The need for body-building foods is also high among teenagers because
of the accelerated growth and development. The suggested protein for
adolescents (13 -15 years) is 71 grams/day for boys and 63 grams/day
for girls.

Energy - Adolescent boys need more energy foods than adolescent girls because
of an increase their in physical activities. The energy requirement of
adolescents aged 13-15 years is 2800 kilocalories for 50-kilogram boys
and 2250 kilocalories for 49-kilogram girls.
http://www.fnri.dost.gov.ph/index.php?option=content&Activity=view&id=1094

Adulthood

The Food and Nutrition Research Institute (FNRI) has a different approach to adult
nutrition.

The FNRI created different dietary guides for Filipino adults fromdifferent age
brackets—one for young and middle-aged adults at 19 to 29, 30 to 49 years old, and
another for older adults within the ages of 50 to 65, and 65 and above. This is because

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adults at different ages have changing nutritional needs that must be met through
adjustments in their diets.There are also food pyramids for pregnant women and for
lactating women.

Daily food guide for young and middle-aged adults (ages 19 to 59)

The FNRI recommends that young and middle-aged adults follow the serving
recommendations below. The serving recommendations are for consumption for the
whole day, not per meal.

Drinking the right amounts of water, is important. This means about eight glasses
of water and beverages a day is recommended.

Adults within this age range must eat five to eight servings of carbohydrate foods.
These foods include rice, rice products, corn, root crops, bread and noodles. One
serving is equivalent to one cup of rice, four slices of loaf bread, five pieces of small
pan de sal, two pieces or slices of puto, one cup of corn, one cup of yellow camote, or
two cups of noodles.

They must also consume three servings of vegetables, which is about three cups
of raw leafy vegetables or six cups of cooked leafy vegetables. Young and middle-
aged adults also need two to three servings of fruits a day, or two to three medium
fruits or slices of a large fruit.

60
 They also need to eat more protein foods. These include fish and shellfish, meat
and poultry, dried beans and nuts. Other sources are eggs, milk, and milk products.

The serving recommendations are as follows: three to four servings of fish and
shellfish, meat and poultry, dried beans and nuts; one egg; and one glass of milk or
other milk product.

The amounts of fats, oils and sugars consumed per day must be limited to amounts
equal to six to eight teaspoons of fats and oils, and six to eight teaspoons of sugary
foods.

This adult food guide is not recommended for pregnant and lactating women.
Adults who are obese and overweight are also advised to follow the advice of their
doctor, dietician and nutritionist when it comes to their diet.

Daily food guide for older persons (ages 60 to 69)

The FNRI recommends that older adults consume six to eight glasses of water and
other beverages, daily. They should also eat four and a half to six servings of rice, rice
products, corn, bread or noodles.

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Older adults should consume three servings of vegetables and two servings of
fruits, daily. Consumption of milk and milk products should be limited to two-thirds or
three-fourths glass of milk and milk products.

They should also keep track of the amounts of protein foods they consume, limiting
these to three servings of fish, shellfish, meat, poultry, dried beans and nuts. They may
eat one egg per day.Older persons must also limit their consumption of sugary foods to
four to six teaspoons, and take only two to five teaspoons of fats and oils.
http://www.pchrd.dost.gov.ph/index.php/2012-05-23-07-46-36/2012-05-24-00-03-06/5281-good-nutrition-for-filipino-adults

Let’s See What You Know

Activity 2. IDENTIFICATION
Direction: Name the word or words that are described in the statements below.
Use your quiz notebook to accomplish the activity.
1. This period is defined as a child not over two years of age.
2. This is a period of rapid growth, mental changes, and emotional development.

61
3. This is the period where are tends to be independent in terms of their food choices.
4. This period needs high nutritional requirement because of the rapid build up of the
fetus in the womb.
5. The FNRI recommends that at this stage one should consume six to eight glasses
of water and other beverages daily.

Activity 3. T-DIAGRAM
Direction: Choose two groups of people. Name the similarities and
dissimilarities in terms of food needs.
Similarities Group of People Dissimilarities

(Group A)

(Group B)

Activity 4. MEAL PLANNING

Direction: Suggest meals for an athlete considering his dietary requirements. Use
the diagram below to complete the activity. Be ready to present the
output in class.

Lunch

Breakfast
DRAFT Dinner

Athletes
Provide Nutritional Needs of the Sick

Activity 1. COMMON ILLNESS OF DIFFERENT AGES

Directions: List common illnesses by age with their signs/symptoms. Ask someone
in your home or in the community who can give the necessary
information. Present the output in class.
Ages Common Illness Signs/Symptoms
Newborn to 6 months
7 months 1 year old
1-3 years old
6- 12 years old
50 years old and
above

62
Feeding the Sick

When illness is serious enough for a physician to be consulted, he will give

directions concerning the diet, and these should be scrupulously followed. If the case
is so severe as to demand a trained nurse, she will be in-charge of the feeding, under
the physician’s guidance.
Many times, however, a member of the family is temporarily indisposed and needs
food different from the others. It is well to remember that in the first day or two of
illness, fasting or taking of very little food does no harm, and may be an excellent help
toward recovery, as it gives the digestive tract a chance to rest, if it has been disturbed.
Nevertheless, the internal work of the body goes on with 0.4 calorie per pound
per hour being expended during sleep, and about 0.6 calorie per pound per hour
during waking hours in bed. A person in bed for twenty-four hours will require about 0.5
calorie per pound per hour to prevent use of body material for fuel. A man of average
weight, lying in bed, will thus need about 1850 calories per day. Hence we must see
to it that after a person has been sick for more than a few days (during which he can
afford to burn body fat) enough fuel is given to satisfy his energy requirements if he
can possibly digest it.
Food for a sick person must always be given in its most digestible forms. Milk is
one of the most valuable foods in sickness, not only it supplies so many body needs,
but it also can be used in so many ways, - hot, or cold, flavored or plain, made into

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junkets or sherbets, combined with eggs in eggnogs and custards, fermented as in
kumis or soured as in buttermilk or zoolak. In some form or other milk can almost
always be made digestible.
Eggs are also of great value, not only poached or dropped and served on toast,
but also dainty omelets, or in beverages, as eggnog, egg lemonade, and orangeade.
Mild fruit juices, as orange, grape, or pineapple are not only refreshing but of
considerable fuel value. If there is no fever, chicken, lamb chops, tender broiled steak
or roast beef may serve to add variety to the menu. Broths stimulate the appetite and
help digestion, though they are of little or no food value themselves.
Cereals, eggs, and milk may be added to increase their food value. Cereals in the
form of gruels or delicate puddings, as cornstarch blancmange and tapioca cream are
easily digested.
Vegetables are best given sparingly, and only delicate, mild-flavored ones, such
as spinach or asparagus, if digestion is much disturbed. In getting an invalid to take
sufficient food, much depends upon the attractiveness of the service.
Remember that very little things, like a finger mark on a glass, or coffee spilled into
the saucer, may take away appetite and prevent enough food being eaten.

63
 Food in small quantities and taken at more frequent intervals than in huge amount
helps towards the best results. Knowledge of what particular diet is best in different
diseases comes only through careful study of the science of nutrition after much study
of chemistry and physiology.
http://chestofbooks.com/food/household/Foods-And-Household-Management/Feeding-The-Sick.html#.UxSPBONdWI8

Let’s See What You Know

Activity 2. TRUE OF FALSE

Direction: Read the following statements. Write the word TRUE if the statement is
correct and FALSE if the statement is incorrect. Use the quiz notebook
to accomplish the activity.
1. No matter how weak the sick are, they would still be stirred of the beauty of your
serving.
2. Convince the sick person to eat because time is being consumed and you have to
attend to something else.
3. A person in bed for will require about 0.5 Calorie per pound per hour to prevent use
of body material for fuel.

DRAFT
4. Eggs are also of great value, whatever way it is served.
5. It is well to remember that in the first day or two of illness, fasting or taking of very
little food does no harm, and may be an excellent help toward recovery, as it gives
the digestive tract a chance to rest, if it has been disturbed fasting on the first two
days of sickness may help in the recovery process

Activity 3. MY OWN CHECKLIST

Direction: Prepare your own checklist on how to take care of a sick person.
Use the worksheet below to accomplish the activity. (Note: Leave
the Remarks column blank. The form will be used by the teacher
during the demonstration to determine the extent of the activity
done.)
Remarks
Activities
Done Undone

64
 Review of Learning Outcome 1

Test I. MULTIPLE-CHOICE
Direction: Choose the letter of the best answer
1. Carbohydrate is composed of these different substances.
A) calcium, hydrogen, oxygen
B) oxygen, carbon, hydrogen,
C) carbon, potassium, oxygen
D) calcium, potassium, oxygen
2. Glycogen is also known as this term.
A) malt sugar
B) animal starch
C) high fiber
D) glycosidic bond
3. Fructose is the sweetest in this form
A) sugars
B) milk
C) enzymes

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D) molecules
4. Liver converts galactose to this substance.
A) maltose
B) lactose
C) sucrose
D) glucose
5. Cellulose is composed of this substance.
A) glycogen
B) dextrin
C) glucose
D) sucrose
6. This is a yellowish, fatlike substance produced mostly in the liver and in lesser
amounts in the intestines and specialized cells throughout the body.
A) HDLs
B) LDLs
C) Cholesterol
D) None of the above
7. It is a classification of polyunsaturated fats that is the most highly-discovered
health findings in recent years.
A) Omega-3 Oil
B) Triglycerides
C) Monounsaturated Fats
D) Polyunsaturated Fats

65
8. Carrots, alfalfa sprouts, and oatmeal have been shown to be good eliminators of
this bad substance.
A) HDLs
B) LDLs
C) Omega-3 Oil
D) Triglycerides
9. These are fats that have been shown to reduce LDL’s but have relatively no effect
on HDLs except for olive oils which can increase the beneficial HDLs.
A) unsaturated fats
B) monounsaturated fats
C) polyunsaturated fats
D) omega-3 oils
10. These are derived from plants. Sources are safflower, corn, and sunflower oils;
nuts and seeds.
A) monounsaturated fats
B) unsaturated fats
C) saturated fats
D) polyunsaturated fats
11. t is the most economical way to ensure adequate and balanced vitamin
intake.
A) take a vitamin supplement

DRAFT
B) eat a high protein diet
C) eat a well balanced diet
D) eat between meal snacks
12. It is a disease which is associated with deficiency of vitamin C.
A) scurvy
B) pernicious anemia
C) rickets
D) beriberi
13. It is a function of vitamin C to maintain the integrity of the body tissues.
A) is incorporated into the cell membrane
B) creates a physical barrier
C) can recognize foreign substances
D) forms collagen to bind cells together
14. It is a characteristic that indicates vitamin C deficiency.
A) easy bruising and pinpoint hemorrhages
B) cracked and bleeding lips
C) fevers and infections
D) neurological disorders
15. It is an example of menu that contains good sources of vitamin C.
A) tuna sandwich, tomato soup and strawberries
B) hamburger, fries and coke
C) hotdog, milk shake and cookies
D) roast beef, mashed potato, and tossed salad

66
Test II. MATCHING TYPE
Direction: Match Column A to Column B. Write the letter of your answer in your
quiz notebook.
COLUMN A (Characteristics) COLUMN B (Function)
1. Without these, biological reactions would take A) Transport
place too slowly to support life. B) Motion
2. Hemoglobin is the well known example. C) Nerve impulse transmission
3. The examples include growth hormone. D) Regulatory
4. Rhodopsin, a protein found in the rod cells of the E) Protective
retina, functions this way in the vision process. F) Catalytic
5. Actin and myosin long filament proteins which
slide along each other during muscle contraction.
Test III. IDENTIFICATION
Direction: Write the correct word/term that is best described in the statement.
__________1. It is an equipment that turns the turbines of hydroelectric plants that
produce electricity for light, heat, and power.
__________2. It is responsible for speeding up the clogging of arteries and producing
the damage that result from heart attacks.
__________3. This is an element needed for the metabolism of DNA and RNA.
__________4. It is an essential element for developing and maintaining healthy bones

DRAFT
and teeth.
__________5. This is substance that is very vital in maintaining fluid balance in the
human body.
__________6. This period simply defined as a child not over two years of age.
__________7. This is a period of rapid growth, mental changes, and emotional
development.
__________8. This period tends to be independent in terms of their food choices.
__________9. This period needs high nutritional requirement because of the rapid
build-up of the fetus in the womb.
__________10.The FNRI recommends that at this stage, one should consume six to
eight glasses of water and other beverages daily.

67
 Learning Outcome 2:APPLY BASIC THERAPEUTIC DIET

Objective:
At the end of this lesson, you are expected to:
identify what therapeutic diet is
apply basic therapeutic diet

Most of us have the so-called comfort food that brings relief, safety, or simply
making us feel better every time we turn to it. The craving for this mind-created
phenomenon intensifies when food is prepared at home and/or traditionally cooked by
someone who is very dear to us. As a future health care provider, you will be exposed
to different food groups relative to helping in the treatment of disease or discomfort
your client is experiencing.

Activity 1.
VOCABULARY
Direction: Below are two columns: Therapeutic and Diet. From the box, choose
the words which fall in each heading. Write your answer in your quiz
notebook.
THERAPEUTIC DIET
1. 1.

2.

3.
DRAFT 2.

3.

4 4

5. 5.

healing of disease comfort food vitamins and minerals

dietitian client caregiver patient

carbohydrates food modification

68
BASICS OF A THERAPEUTIC DIET

A therapeutic diet is a meal plan that controls the intake of certain foods or nutrients.
A therapeutic diet is sometimes called a “special diet”. It is part of the treatment of a
medical condition.

A therapeutic diet is usually a modification of a regular diet. It is modified or

tailored to fit the nutrition needs of a particular patient or resident (family member).
Therapeutic diets are modified for (1) nutrients, (2) texture and/or (3) food allergies or
food intolerances. (See Tables 1 to 4)

The type of diet will be determined by the doctor. The dietician (or supervisor) will
help the client plan his diet and work with you (as a caregiver). The therapeutic diet
will be planned to incorporate the client’s likes and dislikes, his ethnic background, and
his budget.

Who may order a therapeutic diet? A therapeutic diet order is made by a physician.
In some cases, a physician’s assistant or nurse practitioner is allowed to order a
therapeutic diet under a physician’s guidance.

Dieticians, nurses and therapists often make recommendations to physicians about

DRAFT
therapeutic diets for residents and patients. Once the therapeutic diet is ordered, it is
filled by the food service department. Filling a diet order in the food service department
is similar to a nurse filling a medication order. It must be done with the same importance.

It is therefore your responsibility as a caregiver to follow the diet plan when
preparing the client’s meals and to offer feedback to your supervisor (immediate head
or any person in authority). Assist the client and family by incorporating the therapeutic
diet into the family’s usual eating habits.

Remember!
 If there are any question about the diet or its preparation, call your
supervisor.
 If the client is not eating the food on the diet, the supervisor should also be
notified.

69
 Table 1
DIETS OF DIFFERENT TYPES OF PATIENTS
Common Food Often
Type of Diet Description Foods to Avoid
Purpose Recommended
Normal regular provides all for clients who
essential do not need
of good special diets
nourishment in
normal forms
Soft same food as on for clients who - congee
(mechanical) the normal diet, have difficulty - cream Soup
but chopped or chewing or
strained swallowing
Bland foods mild in avoids irritation puddings, fried foods, raw
flavor and easy of the digestive creamed dishes, vegetables or
to digest; omits tract, as with milk, eggs, plain fruit, whole-grain
spicy foods ulcer and colitis potatoes products
clients
Low-residue foods low in spares the lower - whole-grain
bulk: omits digestive tract; products,
foods difficult to for clients with uncooked fruits

DRAFT
digest rectal diseases and vegetables
High-calorie foods high for underweight eggnog, ice -
in calories, or malnourished cream, frequent
minerals, and clients snacks, peanut
vitamins butter, milk

Low-calorie foods low in for clients who skim milk, fried foods,
cream, butter, should lose fresh fruit and sauces, gravies,
and fats; weight vegetables, lean rich desserts
cereals; low-fat meat, fish
desserts
Low-fat limited amounts for clients who veal, poultry, bacon, butter,
of butter, cream, have difficulty fish, skim milk, cheese, fried
fats, and eggs digesting fats fresh fruits, and foods, liver,
and may have vegetables whole milk,
gall bladder, ice cream,
cardio-vascular, chocolate
and liver
disturbances
*Low-cholesterol low in eggs, helps regulate fruits, brains, organ
whole milk, the amount of vegetables, meat
cheese, and cholesterol in cereals, grains,
meat the blood nuts, vegetable
oil

70
 nuts, vegetable
the blood
oil
balance of
for diabetic
carbohydrates,
clients: matches High-sugar
protein, and fresh fruits and
food intake foods, alcohol,
*Diabetic fats, devised vegetables, low-
with insulin carbonated
according to sugar products
and nutritional beverages
the needs of
requirements
individual clients
meals with high- assists in the
protein foods, growth and milk, meat,
High-protein such as meat, repair of tissues eggs, cheese, -
fish, cheese, wasted by fish
milk, and eggs disease
for clients whose
limited amount circulation would canned
of foods be impaired by puffed wheat/ vegetables,
containing fluid retention; rice or shredded ham, luncheon
*Low-sodium
sodium; no salt for clients with wheat, fruits, meat,
allowed at the certain heart fruit juices frankfurters,
table or kidney most cheese
conditions

DRAFT
most fresh
completely
*Salt-free - or frozen -
without salt
vegetables

Table 2
FOODS HIGH IN CHOLESTEROL

Milk whole milk, cream, soft cheese, high fat cheese, ice
cream, sour cream
Bread/Cereals pastry, sweet rolls, snack crackers, doughnuts, egg
noodles
Meat prime meat, organ meat, animal fat, lard, sausage,
bacon, luncheon meat
Eggs egg yolks
Fats/Oils dressings with egg yolks, butter, lard, coconut oil, palm
oil, margarines high in saturated fats
Desserts ice cream, pies, cakes, milkshakes, frappes

71
 Table 3
FOODS HIGH IN POTASSIUM
apricots Low-sodium baking soda
avocado Molasses
bamboo shoots Nuts
bananas Nectarines
beet greens Oranges
bran Potato with skin
chocolate Spinach
coffee Sweet potato
low-sodium baking powder Wheat germ

Table 4
FOODS HIGH IN SALT
A-1 sauce Anchovies Bacon Barbecue sauce
bologna Bouillon cubes or Buttermilk Canned gravies or
powders (regular) sauce
canned ravioli or Canned soups Canned stews Canned vegetables

DRAFT
spaghetti
catsup Caviar Celery salt Cheese doodles
chili sauce Corned beef Cheese - regular, Chinese food,
processed, and canned or restaurant
spreads
frozen breaded meat Frozen TV dinners Ham-smoked or Hamburger Helper
and fish cured mix
herring Horseradish Hotdogs / Kitchen Bouquet
frankfurters
knockwurst Kosher meat Liverwurst Lox
luncheon meat Malted milk Meat tenderizers Monosodium
glutamate (Accent)
mustard Nuts-salted Olives Onion salt
party spread and Pastrami Pickled pig’s feet Pickles
dips
popcorn-salted Relishes Salami Salted snack foods-
pretzels, potato
chips, corn chips
sardines Sausage Sauerkraut Scrapple
sea salt Seasoned salt Smoked salmon Smoked tongue
soy sauce Tomato juice-regular Worcestershire -
sauce

72
What are the common types of therapeutic diet?
Common therapeutic diets include:
Nutrient Modifications Texture Modification
1. No Concentrated Sweet Diet • Mechanical Soft Diet
2. Diabetic Diet • Puree Diet
3. No Added Salt Diet
4. Low Fat Diet and/or Low Cholesterol Diet
5. High Fiber Diet
6. Renal Diet

Food Allergy or Food Intolerance Tube Feedings

Modification • Liquid Tube Feedings in
• Food Allergy place of Meals
• Food Intolerance • Liquid Tube Feedings in
addition of Meals

Additional Feedings
In addition to meal, extra nutrition may be ordered as:

Supplements - usually ordered as liquid nutritional shakes once, twice or

three times per day, given either with meals or between

DRAFT
meals.
Nourishment - ordered as a snack food or beverage items to be given
between meals mid-morning and/or mid-afternoon.

HS Snack - ordered as a snack food or beverage items to be given

before bedtime.

What are the definitions of commonly used therapeutic diets?

The following defines a regular diet and gives a brief explanation of common
therapeutic diets.

Regular Diet
• has no restriction
• is nutritionally adequate in calories, protein, carbohydrates, fats, vitamins and
minerals
• is for patients or residents with no special dietary needs

No Concentrated Sweets Diets (NCS)

• is considered a liberalized diet for diabetics when weight and blood sugar
levels are under control.
• includes regular foods without the addition of sugar
• calories are not counted as in ADA calorie controlled diets

73
Diabetic or Calorie Controlled Diets (ADA)
• control calories, carbohydrates, protein, and fat intake in balanced amounts
to meet nutritional needs, control blood sugar levels and control weight
• Portion control is used at meal times as outlined in the ADA “Exchange List
for Meal Planning”.
• Most commonly used calorie levels are: 1200, 1500, 1800 and 2000.

No Added Salt Diet (NAS)

• regular diet with no salt packet on the tray
• food is seasoned as regular food

Low Sodium Diet (LS)

• may also be called a 2-gram Sodium Diet
• limits salt and salty foods such as bacon, sausages, cured meat, canned
soup, salty seasonings, pickled foods, salted crackers, etc.
• is used for residents or patients who may be “holding water” (edema) or who
have high blood pressure, heart disease or first stage of kidney disease

Low Fat/Low Cholesterol Diet

• used for patients or residents to reduce fat levels and/or treat medical
conditions that interfere with how the body uses fat such as diseases of the

DRAFT
liver, gallbladder or pancreas.
• limits fat at 50 grams or no more than 30% calories derived from fat.
• low in total fat and saturated fats and contains approximately 250-300 mg
cholesterol.

High Fiber Diet

• prescribed for patients in the prevention or treatment of a number of
gastrointestinal, cardiovascular, and metabolic diseases
• increases fiber from a variety of sources including fruits, legumes, vegetables,
whole bread, and cereals

Renal Diet
• for renal/kidney patients
• plan is individualized for each patient depending if the patient is on dialysis
• restricts sodium, potassium, fluid, and protein specified levels
• lab work is followed closely

74
Pureed Diet
• changes the regular diet to a soft pudding-like consistency
• for patients or residents with chewing or swallowing difficulties or with the
condition of dysphasia

Food Allergy Modification

• food allergies treated are those due to an abnormal immune response to an
otherwise harmless food
• Food implicated with allergies is strictly eliminated from the diet.
• appropriate substitutions made to ensure meal is adequate
• The most common food allergens are milk, egg, soy, wheat, peanuts, tree nuts,
fish, and shellfish.

Food Intolerance Modification

• The most common is intolerance to lactose (milk sugar) caused by a decreased
amount of an enzyme in the body.
• Other common types include adverse reactions to certain products added to
food to enhance taste, color, or protect against bacterial growth.
• Common symptoms are vomiting, diarrhea, abdominal pain, and headaches.

Tube Feedings

DRAFT
• used for patients who cannot take adequate food or fluids by mouth
• All or part of the patient’s nutritional needs are met through tube feedings.
• Some patients may receive food by mouth if they can swallow safely and are
working to be weaned off the tube feedings.

what is a diet manual?

The diet manual is a book that describes allowed and restricted foods on a
therapeutic diet. It includes the reason and use of diets, sample menus and non-
routine diet orders such as a high potassium diet.

75
 Review of Learning Outcome 2

Activity 2. TRUE OR FALSE

Direction: Analyze the following statements. Write the word TRUE if the statement
is correct and FALSE if the statement is incorrect. Write your answer in
your quiz notebook.
_____1. Only a physician, physician’s assistant or nurse practitioner can order a
therapeutic diet.
_____2. A “No Concentrated Sweets” (NCS) diet includes regular food without the
addition of sugar.
_____3. A diet manual should only be used by trained nursing staff.
_____4. A therapeutic diet is a meal plan that controls the intake of certain food or
nutrients as part of the treatment for a medical condition.
_____5. A regular diet has restrictions.

Activity 3. HOW WELL DO YOU KNOW?

Direction: Compare and contrast the types of patient diet. Use the diagram
below for your answer.

DRAFT Type
of Patient Diet

Activity 4. FAMILY’S DIETARY INVENTORY

Direction: Complete the table below by providing the necessary information.
Family Members Type of Patient Diet Recommended Food
1.
2.
3.
4.
5.

76
 LESSON 2: PREPARE COLD MEALS
Learning Outcome 1: PREPARE APPETIZERS

Objectives:
At the end of the lesson, you are expected to:
discuss principles and procedures in preparing appetizers
identify ingredients according to the given recipe
prepare variety of appetizers based on appropriate techniques
present appetizers attractively using suitable garnishes, condiments and
service wares
compute the selling price and the nutritive value per order of an appetizer
store appetizers hygienically at the appropriate temperature

Appetizers are small servings of food and beverages which help in increasing the
appetite slightly. It is usually served before the main meal. They are also known as
hors d'œuvres and vary from country to country. They are snack items predominantly
and cannot be too filling. They are often served along with cocktails or at a reception
party. They may also be served to while away the time until all the guests arrive for a
celebratory dinner. An appetizer frequently doubles up as an entrée dish particularly

DRAFT
during a formal meal which includes several courses. (http://www.ifood.tv/network/
appetizer)

Activity 1. FISHING THE WORDS

Direction: choose the appropriate words from the box below to complete the
information needed in the table. Do the activity in pairs. Be ready to
present your output in class.
For Appetizer Not for Appetizer

ham rolls cheese cubes crab soup fruit salad adobo

hors d’oeuvres kebabs fried chicken karekare fried rice

77
Principles and Procedures involved in preparing appetizers
1. Serving a party of 100 guests could mean making and arranging 600 or more varied
pieces. The cold-food expert is expected to put in many work hours requiring not
only patience but also staying powers as well as skill and attention to detail.
2. Plan preparation of appetizers carefully because hors d’oeuvres and canapés do
not keep their appearance well for a long period of time.
3. Prepare the various parts of mini-foods separately ahead of time and assemble
them as close to serving time as possible.
4. Dry canapé bases should be stored dry to keep well for several days.
5. Bread bases may be cut ahead, but must be kept moist or frozen. Some bread-
based canapés can be made ahead and frozen if their toppings are foods that
freeze well.
6. Butters and spreads hold well in the cooler or refrigerator when covered well, S.ome
even improve in flavor. However, these should be brought to room temperature
before application on the bases.
7. Garnishes may be cut, meat sliced and marinated and sauces prepared ahead.
8. Meatballs may be cooked ahead, stored in the cooler or refrigerator or frozen, and
heated in sauce at serving time.
9. Many canapés and hors d’oeuvres ingredients – fish, poultry, meats, eggs, and eggs
product – are good bacteria growers and must not stay long at room temperature.
10. Both raw ingredients and assembled products must be kept out of the danger zone

DRAFT
temperatures while food is being prepared.
11. Finished platters should be chilled before service. Once served they may have to
stay at room temperature for an hour or more before being eaten.
12. Hot food should be kept at temperature above 71º Celsius or served immediately.
13. A miniature hibachi, fondue cooker, or chafing dish can be used to keep the hot
food hot. Crushed ice will keep the cold ones cold.

Variety of Ingredients in Preparing Appetizers

Hors d’Oeuvres (\ȯr-ˈdərv\)

An hors d’oeuvre is used in meals for the same reason as canapés. These two are
often confused for each other. There are, however, three differences between hors
d’oeuvres and canapés, as follows:
ӹӹ Hors d’oeuvres are not served on a bread or crust base.
ӹӹ Hors d’oeuvres are eaten with cocktail picks or cocktail forks.
ӹӹ The major ingredient of hors d’oeuvres is usually served whole rather than
pureed, chopped, or made into a spread.

78
 Hors d’oeuvres are dainty foods, colorful and vary in size and shape. They may
be simple, such as bits of meat and cheese such as crackers with liver pate. Some
are served cold on toothpicks in special holders, while others are served hot from a
chafing dish.
Some simple hors d’oeuvres are deviled egg, cocktail sausages, sliced smoked
salmon, smoked turkey, stuffed prunes, smoked oysters, miniature meatballs, Vienna
sausages, boiled peeled shrimps, chicharon and spicy dilis.
Fruits such as apples, cantaloupes, pineapples, watermelon, and oranges make
beautiful holders for hors d’oeuvres. So do vegetables such as banana hearts, round
eggplants, red or green cabbage head, large cucumbers and upo.

Those That May Be Served Cold

Cheese Cubes
Nutrition Facts
Cut cheese into bite-size cubes shortly Serving Size 1 cubic inch
before serving them because they dry Amount Per Serving
Calories 69 Calories from Fat 51
out quickly when exposed to air. % Daily Values*
Total Fat 5.63g 9%
Saturated Fat 3.586g 18%
Polyunsaturated Fat 0.16g
Monounsaturated Fat 1.596g
Cholesterol 18mg 6%
Sodium 106mg 4%
Potassium 17mg

DRAFT
0%
Total Carbohydrate 0.22g 0%
Dietary Fiber 0g
Sugars 0.09g
Protein 4.23g
Vitamin A 3%
http://fatsecret.com/calories-nutrition Vitamin C 0%
Calcium 12%
Iron 1%

Kebabs Nutrition Facts

Serving Size 1 kebab
On skewers, arrange the following: Amount Per Serving
Calories from Fat 127
chicken liver and gizzard cooked as Calories 581
adobo, pineapple chunks, sliced cooked % Daily Values*
22%
shrimps, sliced pickles, and Vienna Total Fat 14.13g 19%
sausages, cut crosswise. Serve. Saturated Fat 3.767g
Polyunsaturated Fat 3.456g
Monounsaturated Fat 5.3g 29%
Cholesterol 86mg 43%
Sodium 1039mg
Potassium 674mg 25%
Total Carbohydrate 76.33g 17%
Dietary Fiber 4.3g
Sugars 6.85g
Protein 34.98g 18%
Vitamin A 45%
Vitamin C 19%
Calcium 23%
http://www.fatsecret.com/calories-nutrition/generic/kebab-chicken Iron

79
 Ham Rolls 1 roll-up has
Roll thin slices of cold ham around 69 calories
pickles or asparagus spears or fill with 5 g fat (3 g saturated fat)
a spread. 18 mg cholesterol
180 mg sodium
2 g carbohydrate
trace fiber
6 g protein
http://www.tasteofhome.com/recipes/asparagus-ham-roll-ups

Canapés

A canapé is a bite-size, open-faced finger food consisting of a bread-type base, a
spread or topping, and a garnish. The garnishes are usually portions of meat,
fish, chicken, egg, or cheese or a combination of these foods with bits of fruits
or vegetables. Designed for both eye and taste appeal, canapés come in different
shapes. They should be arranged attractively on trays and laid out on the buffet table
or passed around the guests.

Canapé Bases

DRAFT
The following foods can be used as canapé bases:
1. Melba toast
2. crackers of many varieties
3. pastry
4. bread such as loaf, French, or rye bread
5. croutons

Melba toast and crackers are available in the market in assorted sizes, shapes,
and textures.
Pastry bases may be purchased ready-made in various sizes or prepared as mini-
pizza crust.
Breads may be sliced or cut into shapes – squares, rectangles, circles, triangles,
diamonds – using a knife. They may also be cut into hearts, fancy rounds, and the like
using a cookie cutter.

Croutons are buttered bread shapes baked in the oven until crisp and brown. Crisp
pan de sal halves make perfect croutons. The term also refers to small cubes of bread
fried with herbs and spices or baked for use as garnish for soups and salads.

80
Canapé Spreads or Toppings

Canapé butters can be made ahead and spread on soft breads or crisp crouton
bases at the last minute. They add flavor and color to the canapé base.
Canapés should be sharp in flavor. Often, contrasting flavors are used together on
the same piece. For contrast you may combine spreads with sweet-sour, salty-bland,
and strong-mild flavors, but avoid flavors that do not blend well. For example, do not
mix fish with fruit.
The following tasty butters add flavor to canapés. They are made by blending ¼
cup creamed butter with each of the following combinations:
1. Chive butter: 1 tablespoon finely chopped chives, 1 teaspoon lemon juice, dash
of salt, and dash of pepper
2. Cheese butter: ¼ cup softened cheese (sharp or smoke-flavored) and dash of
Cayenne pepper
3. Garlic butter: 1 small clove garlic (crushed) or ¼ teaspoon garlic powder, dash of
hot pepper sauce, and dash of salt
4. Lemon butter: ½ grated lemon rind, 1 tablespoon juice, dash of nutmeg, and dash
of salt
5. Meat spreads may also be used. These can be purchased or made at home.
Examples of these are liver spread, potted ham, and shrimp spread.

DRAFT
Here are some examples of toppings and garnish combinations.
Topping Garnish
lobster butter shrimp, parsley
cream cheese smoked salmon, chopped onion,
chopped parsley
mustard butter sliced ham rolled around asparagus
pimiento butter smoked oysters, clams
butter salami, slices of pickles, cheese
parsley butter sardines, mackerel, capers

Canapé Garnishes

Garnishes for canapés are neatly cut portions of pork, beef, fish and seafood,
eggs, cheese, olives, pimiento, and pickles which are used to provide visual appeal.
These pieces should harmonize with the size and shape of the canapé base.

81
Croutons

Total Time: 20 mins

Prep Time: 5 mins
Cook Time:15 mins
Servings : 4

Ingredients
Quantity Unit Item
potato hamburger buns (or other bread) or 3 hot dog
3
buns (or other bread)
3-6 tablespoon olive oil or canola oil
½ tablespoon lawry’s seasoned salt

Methods:
1. Cut buns into bite size pieces.
2. You can also use bread, which can be fresh or “day-old”.
3. Place pieces in a bowl and drizzle oil over as you stir to coat.
4. Feel free to use more or less oil than is called for. The more oil you use, the more
melt-in-your-mouth they will be.

DRAFT
5. Sprinkle with seasoning salt.
6. You can also use garlic powder, oregano, Italian seasoning or any combination
of them.
7. Bake at 350°F for about 15 minutes, stirring once.

Nutritional Facts for Croutons

Serving Size: 1 (10 g)
Servings Per Recipe: 4
Amount Per Serving % Daily Value
Calories 89.5
Calories from fat 91 10%
Total Fat 10.1 g 15%
Saturated Fat 1.4 g 6%
Cholesterol 0.0 mg 0%
Sodium 0.2 mg 0%
Total Carbohydrate 0.0 g 0%
Dietary Fiber 0.0 g0%
Sugars 0.0 g 0%
Protein 0.0 g 0%

http://www.food.com/recipe/croutons-93223

82
Finger Food

Finger food is food meant to be eaten directly using the hands, in contrast to
food eaten with a knife and fork, chopsticks, or other utensils. In some cultures,
food is almost always eaten with the hands; for example, Ethiopian cuisine is
eaten by rolling various dishes up in injerabread. In the South Asian subcontinent,
food is traditionally always eaten with hands. Foods considered street foods are
frequently, though not exclusively, finger foods.

Fruit Kabobs With Dip

Prep/Total Time: 15 min.
Makes: 12 servings

Ingredients
Quantity Unit Item
assorted fruit -- green grapes, watermelon balls,
cantaloupe balls and strawberry halves
1 cup (8 oz) plain yogurt

DRAFT
½ medium ripe banana
4 teaspoon honey
1/8 teaspoon ground cinnamon
Methods:
Thread fruit alternately onto skewers. In a blender, combine the remaining
ingredients. Cover and process until smooth. Serve with kabobs. Yield: 1 – ½ cups
dip.

Nutritional Facts for Fruit Kabobs with Dip
Serving Size: 1 (332 g)
Servings Per Recipe: 1

Amount Per Serving % Daily Value

Calories 286.9
Calories from fat 73 25%
Total fat 8.1 g 12%
Saturated Fat 5.2 g 26%
Cholesterol 31.8 mg 10%
Sodium 114.4 mg 4%
Total Carbohydrate 47.9 g 15%
Dietary Fiber 1.7 g 6%
Sugars 41.4 g 165%
Protein 9.2 g 18%

http://www.food.com/recipe/fruit-kabobs-with-dip-15424

83
 Chicken Garlic Bites
Prep/Total Time: 15 min.
Makes: 12 servings

Ingredients
Quantity Unit Item
2 boneless skinless chicken breasts, cut into bite size
pieces
½ cup olive oil
4 cloves garlic, minced
¼ teaspoon pepper
½ cup breadcrumbs
¼ teaspoon cayenne pepper

Methods:
1. Place chicken in shallow dish.

DRAFT
2. In small bowl, mix olive oil, garlic, and black pepper.
3. Pour over chicken.
4. Cover and marinate 30 minutes.
5. Drain.
6. Preheat oven to 475°F.
7. Mix bread crumbs and cayenne.
8. Coat chicken.
9. Arrange in a single layer on cookie sheet.
10. Bake 10 minutes or until brown.

Nutritional Facts for Chicken Garlic Bites

Serving Size: 1 (25g)
Servings Per Recipe:16

Amount Per Serving % Daily Value

Calories 91.1
Calories from fat 65 72%
Total Fat 7.3 g 11%
Saturated Fat 1.0 g 5%
Cholesterol 9.4 mg 3%
Sodium 42.0 mg 1%
Total Carbohydrate 2.7 g 0%
Dietary Fiber 0.1 g 0%
Sugars 0.2 g 0%
Protein 3.6 g 7%

http://www.food.com/recipe/chicken-garlic-bites-27733

84
Tools, Equipment, Utensils Needed in Preparing Appetizers

Measuring Utensils

Liquid Measuring Cup - This cup is made

of clear glass or plastic. It has lines on the
outside so that you can measure 1 cup
or fractions of a cup. There is a space
above the 1-cup line to prevent spills and
Liquid Measuring Cup a spout to make pouring easier.
Dry Measuring Cups - These are made of
metal or plastic. They come in nested sets
of ¼-, 1/3-, ½-, and 1-cup sizes and in
metric sets of 50, 125, and 250 milliliters.
They are used for measuring items such
as flour, sugar, and shortening. Unlike the
liquid measuring cups, these are filled to
the top edge and then leveled off with the
Dry Measuring Cup flat edge of a knife or spatula.
Measuring Spoons - These come in sets.

DRAFT
They are held together by a ring, hung on
a rack, or nested together. The spoons
are made of metal or plastic. The most
common sizes are the tablespoon,
teaspoon, ½ teaspoon, and ¼ teaspoon.
Metric measuring spoons have 1-, 2-, 5-,
Measuring Spoons 15-, and 25-milliliter sizes.
Timer - This is used to measure the length
of time, up to 1 hour, when food is being
cooked or baked. You set the time by
turning the dial to the pointer on the
outside of the dial. At the end of the time,
Timer a bell will ring.

85
Mixing Utensils

Mixing Bowls - These come in sets

containing a small, medium, and a large
bowl. These are made of glass, metal,
or plastic. Bowls with slanted sides are
better than those with straight sides,
because slanted sides make mixing
easier.
Mixing Bowls

Mixing Spoon - A spoon is a utensil consisting

of a small shallow bowl, oval or round,
at the end of a handle. A type of cutlery,
especially as part of a place setting, it is
used primarily for serving. Spoons are
also used in food preparation to measure
to mix to stir and to toss ingredients.
Mixing Spoon

DRAFT
Preparation Utensils
Pastry Bag and Tubes/Tips - A funnel-
Pastry Bag and Tubes/ Tips
Pastry Brushes - These have bristles either
Pastry Brushes
like or cone-shaped cloth or plastic bag
with an open end that can be fitted with
metal or plastic tubes or tips of varying
sizes and designs used for shaping,
piping or decorating with materials such
as cake icing, whipped cream, duchesse
potatoes, and soft dough.
in a flat shape or bunched together. The
bristles may be plastic nylon or a natural
material. Use a pastry brush to “paint”
liquids or glazes onto pies, breads, or
pastries. It is also useful for greasing
baking pans. You should have a separate
basting brush for applying fat or other
liquid to meat and poultry during roasting
or broiling.

86
 Strainer - A strainer is made of medium to
fine metal mesh and is used to separate
solid ingredients from liquids. It can also
be used for washing berries and small
amounts of vegetables.
Strainer

Knives - Knives are among the real essentials

in any kitchen. They come in a variety
of sizes. One knife you will probably use
most often is the paring knife, which has
a blade about 6 or 8 centimeters (2 ½ or
3 inches) long.
Knives
Cutting Board - This is the only surface on
which you should do cutting or chopping.
These boards protect the countertop, and
keep knives sharp longer. They come in

DRAFT
large and small sizes. Wooden cutting
boards are the most common, but there
are also heavy-duty plastic ones
available. Since plastic cut boarding can
be washed in the dishwasher, they are
Cutting Board more sanitary.

Can Opener - This should have handles that

are easy to grip and a sturdy cutting blade
so that it will easily open many different
sizes of cans. A pierce type can opener is
useful for opening juice or milk cans.
Can Opener

Skewer - A pointed wood or metal rod used

for trussing joints of meats and poultry
or for holding meat, fish or pieces of
vegetables.
Skewer

Skillet - A very heavy, thick bottomed frying

pan used for pan-frying when a very
steady, even heat is needed.
Skillet

87
 Safe Food Handling
The Core Four Practices
Right now, there may be an invisible enemy ready to strike. It is called BAC
(bacteria) that can make people sick. In fact, even though consumers cannot see BAC
– or smell or feel it – millions may already be invading food products, kitchen surfaces,
knives, and other utensils.But consumers have the power to fight BAC and to keep
food safe from harmful bacteria. It’s as easy as following these four simple steps:
CLEAN : Wash hands and surfaces often
SEPARATE : Don’t cross-contaminate
COOK : Cook to proper temperature
CHILL : Refrigerate promptly

Review of Learning Outcome 1

Activity2. KNOW YOUR KITCHEN UTENSILS

Direction: Complete the table below by providing the utensil appropriate for the
given activity. Write your answer in your quiz notebook.

Activity Utensil

DRAFT
1. Cut buns into bite size pieces.
2. Drain the marinated chicken.
3. Prepare cake icing, whipped cream, duchesse potatoes, and
soft dough.
4. Fry in a very steady, even heat
5. Open many different sizes of cans.
6. Grease baking pans
7. Measure, mix, stir and toss ingredients
8. Truss joints of meats and poultry
Activity 3. Principles in Preparing Appetizers
Direction: Read and analyze the following statements. Select TRUE if the statement
is correct and FALSE if it is incorrect. Write your answer in your quiz
notebook.
1. a party with guests mean making and arranging 600 or more varied appetizers.
2. Hors d’oeuvres and canapés keep their appearance well for a long period of time.
3. Dry canapé bases, when stored dry, can keep well for several days.
4. Hot food should be kept at temperature above 71º Celsius it can also be served
immediately.
5. Butters and spreads hold well in the cooler or refrigerator when not covered.

Activity4. KNOW YOUR KITCHEN PROWESS

Direction: Recall any appetizer that your family is preparing during especial or ordinary
celebration at home.Present the recipe in class.

88
 Learning Outcome 2: PREPARE SANDWICHES

Objectives:
At the end this lesson, you are expected to:
33 discuss principles and procedures in preparing sandwiches,
33 identify ingredients according to the given recipe,
33 prepare variety of sandwiches based on appropriate techniques,
33 present sandwiches attractively using suitable garnishes, condiments
and service wares,
33 compute the selling price and the nutritive value of a sandwich; and,
33 store sandwiches hygienically at the appropriate temperature.

A sandwich is a dish that is made practically in every household across the world
and is extremely famous among adults and the kids. Ideally sandwiches are packed
and taken to work, to school or even to picnics. Sandwich refers to a filling stuffed
between two slices of bread or even added as toppings on a single piece of bread.
(http://www.ifood.tv/network/sandwich)

Activity 1. IDENTIFICATION
Direction: In Column A are the types of sandwiches. Put a check on the Column
whether the item is a sandwich or not a sandwich.

DRAFT
Column B Column C (Not a
Column A (Items)
(Sandwich) Sandwich)
Hearty sandwiches
Finger sandwiches
Small, dainty sandwiches
Hot sandwiches
Clubhouse Sandwich
SANDWICHES
A sandwich is broadly defined as “any filling on top of or between any outer
coverings.” The covering can be bread, rolls, muffins, or wraparound pastry. The
filling can be salad, sliced meat or cheese, spread, or any leftovers you might have.
Nutritionally, all four food groups (meat, vegetables and fruits, dairy products, and
grains) can fit together in one neat-to-eat form.
Sandwiches can be plain or fancy. They are limited only by your imagination and
the ingredients available. The Chinese egg roll, Middle Eastern pita, Italian pizza,
Mexican taco, and English turnover are all sandwiches.
Despite the wide variety of sandwiches, most fall into four main categories:
1. Hearty sandwiches – These are often referred to as lunch box sandwiches or
picnic sandwiches, and are perhaps the most common kind.

89
 2. Finger sandwiches – Flat or rolled, these sandwiches are ordinarily served with
another dish. Therefore, they are considered an accompaniment.
3. Small, dainty sandwiches – These are served at dressy parties and teas. Many
party sandwiches are open-faced.
4. Hot sandwiches – some examples are toasted or grilled sandwiches,
hamburgers, hotdogs, and hot
roast beef. Hot sandwiches may
be served as the main dish at

Grilled Tuna Sandwich

Total Time: 30 mins
Prep Time: 20 mins Cook Time: 10 mins Servings: 4
Quantity Unit Item
4 (4 ounce) tuna steaks (about 1 pound total weight
2 tablespoon olive oil, divided
½ teaspoon salt
½ teaspoon pepper
8 slices Sourdough bread
¼ teaspoon Cayenne pepper

DRAFT
¼ cup green onion, chopped
¼ cup mayonnaise
2 tablespoon fresh lime juice
2 teaspoon prepared horseradish
1 large tomato, thinly sliced
1 medium sized ripe Avocado, sliced
Methods:
1. Rub tuna steaks with 1 tablespoon olive oil; sprinkle with salt and pepper evenly
on each side of the steaks. Grill, over medium-high heat, covered, for 5 minutes
on each side or until desired degree of doneness.Brush the bread slices with the
remaining olive oil Grill 1 minute on each side or until golden.
2. Flake the tuna in a bowl. Add in the cayenne pepper and the next 4 ingredients.
Stir to combine.Spread the tuna mixture on side each of 4 bread slices. Lay a
tomato slice and avocado slice on top of each sandwich.Cover the remaining 4
bread slices.
Nutritional Facts for Grilled Tuna Sandwich
Serving Size: 1 (375 g)
Servings Per Recipe: 4
Amount Per Serving % Daily Value
Calories 725.6
Calories from Fat 257 35%
Total Fat 28.5 g 43%
Saturated Fat 5.0 g 25%
Cholesterol 46.9 mg 15%
Sodium 1233.9 mg 51%
Total Carbohydrate 77.6 g 25%
Dietary Fiber 8.1 g 32%
Sugars 3.2 g 13%
Protein 39.4 g 78%

90
Clubhouse Sandwich
Total Time: 30 mins
PrepTime: 30 mins
Cook Time: 0 mins
Servings: 8

Ingredients:
Quantity Unit Item
8 Tablespoon Mayonnaise
16 Lettuce leaves
16 Thin slices ripe tomatoes
1 Lb Crisp cooked bacon
1½ Lbs Thinly sliced roasted chicken breast
8 Slices Swiss cheese (1 ounce slices)
good white bread (toasted or untoasted, ½
16 Slices
-inch thick slices)
Methods:
1. Lay out the bread on a clean, dry surface.

DRAFT
2. Spread each of eight slices with 1 tablespoon mayonnaise.
3. Top each with two lettuce leaves.
4. Divide the chicken into eight portions.
5. Top the lettuce with one portion of chicken.
6. Top the chicken with two slices of tomato, then two strips of bacon, and two
slices of cheese.
7. Top each with the remaining eight slices of bread.
8. Press down gently to hold.
9. Slice in half and secure each half with a toothpick.
10. Serve with potato chips.
11. Variation: substitute challah for the sandwich bread.
Nutritional Facts for Club House Sandwich
Serving Size: 1 (490 g)
Servings Per Recipe: 8
Amount Per Serving % Daily Value
Calories 782.9
Calories from fat 400 51%
Total Fat 44.5 g 68%
Saturated Fat 15.5 g 77%
Cholesterol 147.2 mg 49%
Sodium 1789.8 mg 74%
Total Carbohydrate 40.9 g 13%
Dietary Fiber 4.2 g 17%
Sugars 10.0 g 40%
Protein 53.4 g 106%
http://www.food.com/recipe/club-house-sandwich-448467

91
Tools, Equipment, Utensils needed in preparing sandwich
Measuring Utensils

Liquid Measuring Cup Timer

Dry Measuring Cup Measuring Spoons

Mixing Equipment

DRAFT
Mixing Bowls Rotary BeaterMixing Spoons

Preparation Equipment

Grater/Shredder Pastry Brushes

92
Principles and Procedures in preparing Sandwich

Sandwich craft will be easier if you remember these tips:

1. Use day old bread. If it is any fresher, it will tear too easily.
2. Let spreads such as butter, peanut butter, and cream cheese come to room
temperature for easier spreading.
3. To keep bread from getting wet, add lettuce and tomato to the sandwich just
before eating it.
4. Slice or cut a large piece of meat in small pieces for easier eating. Be sure to
remove all gristle and fat.
5. Mix seasonings such as mustard, herbs, catsup, and relish with butter or
another spread for a better taste.
6. Vary the breads used. For a new taste, try cornbread with sliced ham; banana
bread with peanut butter; whole wheat with bacon; raisin bread with cheese
and apple slices; pumpernickel with tuna salad; date-nut bread with cottage
cheese.
7. Cut a sandwich in half before serving it. That makes it easier to hold and to eat.

To make hot sandwiches

1. Toast a slice of bread. Place some hot meat (such as sliced beef or meat loaf)
on top and spoon hot gravy over all.

DRAFT
2. Many of the cold fillings are also good when they are served hot. Prepare a
sandwich in the traditional cold method. Then, wrap it up tightly in aluminum
foil and heat in a 190 degree Celsius (375 degree Fahrenheit) oven for about
15 minutes.
3. A grilled sandwich is another kind of hot sandwich. Prepare your favorite cold
sandwich and melt about 15 ml (1 tablespoon) of butter in a small skillet over
low heat. Add the sandwich, and cook for about 3 minutes or until the sandwich
is golden on one side. Then turn it with a pancake turner, and cook it on the
other side until it is golden. The filling will be warm at this point.
4. Open-faced sandwiches are delicious broiled. Use whatever filling you wish,
then place a thin slice of cheese on top, and put the sandwich under the broiler
about 10 centimeters (4 inches) from the heat. Broil until the cheese melts.
5. Hamburgers and hotdogs are also considered hot sandwiches. To make a
burger, shape ground meat into a patty. Sprinkle both sides with salt and
pepper, and broil. Hamburgers can also be cooked in a greased skillet. For
a special treat, top cooked hamburger with cheese, cooked bacon, tomato,
avocado, chili, or barbecue sauce.
6. Hot dogs, or frankfurters, come precooked, and so they need to be heated.
You may want to slit them almost all the way through lengthwise to prevent
shrinking. Then cook them in a skillet, or broil them until they are slightly
brown. Some people prefer their hot dogs boiled or steamed.

93
 Many ethnic foods are really hot sandwiches, too. Pizza is an open-faced sandwich.
You can make frozen pizza special by adding slices of green pepper, mushrooms, or
zucchini squash. You can also top it with sardines, bits of ham, cooked beans, or extra
cheese.

To make cold sandwiches:
1. Place two slices of bread side by side on a flat surface.
2. Spread softened butter or margarine on the sides facing you. This prevents a moist
filling from soaking into the bread and making it soggy.
3. Spread filling on one of the bread slices all the way to the edges, using about 15 to
45 milliliters (1 to 3 tablespoons) of filling for each sandwich.
4. Top with lettuce or tomato, if desired, and cover with the other bread slice.

Methods of preparing sandwiches:

1. Spreading- involves spreading the bread with the required ‘spread’. Use the spread
as determined by the establishment – in commercial situations this is
usually margarine (due to cost and ease of spread ability). When large
quantities of sandwiches are being prepared, the slices are spread out
on a food preparation surface and a palette knife is used to apply the
spread. Spreading the bread with butter, margarine, etc adds flavor to

DRAFT
the bread and helps prevent the bread from soggy when it is loaded
with ingredients that might contain excessive moisture.

2. Layering- is the loading of the sandwich with the requested fillings. All sandwich-
es of the same type should be ‘built’ or layered on the same way, every
time.

3. Piping- is the application of a spread like mayonnaise, mustards etc. to the

loaded sandwich. This is common on ‘Open Danish’ style. The piped
sauce or condiment becomes part of the visual appeal.

4. Portioning- refers to the preparation of a given number of sandwiches for a given

number of customers.

5. Molding- is not common in the preparation of sandwiches. It refers more accu-

rately to cutting and is the process of cutting sandwiches into shapes,
for example, for children’s parties and special events. Molding is used
a lot with ‘wraps’. Sanwiches need to be wrapped in paper to hold them
together.

94
6. Cutting- is the process of cutting the made sandwiches. Some sandwiches will
require the crust to be removed for presentation purposes. Commonly
sandwiches may be cut into fingers, halves and quarters. The accepted
shape for halves and quarters is ‘triangles’ but customers may request
square or rectangular shapes:
• A ‘two-point’ sandwich is one that has been cut diagonally into two
triangles.
• A ‘four-point’ sandwich is one that has been cut diagonally into four
triangles.
Precision and accuracy is vital. Poor cutting can ruin the appeal of an otherwise
attractive sandwich.A golden rule when cutting is to make sure that
• sandwiches are cut all the way through
• sandwiches are all the same size when cut.

Safety and hygienic practices in storing sandwiches

Most sandwiches can be made ahead and refrigerated or frozen. To prevent them
from drying out, wrap them tightly in waxed paper, foil, or plastic. If many sandwiches
are being stored in the refrigerator at once, place them all on a plate, cover them with
a damp linen or thin towel, and then wrap waxed paper over it all. This prevents them
from drying out. If refrigerated, sandwiches should be kept no longer than 24 hours.

DRAFT
An efficient sandwich maker will assemble several at once and freeze some for
future use. Wrap sandwiches for freezing tightly in plastic wrap or foil. If you are
wrapping two or more sandwiches together, make sure they all have the same filling.
Different fillings will exchange odors. Do not forget to label and date the packages. If
your freezer is crowded, it may be a good idea to place the sandwiches in a protective
box. Frozen ready-made sandwiches may be kept about weeks. You can also freeze
the fillings separately in airtight containers. Frozen fillings will keep for about months.

The most satisfactory sandwiches to freeze are ones that contain sliced or ground
cooked meat or poultry, peanut butter or other nut pastes, or a cheese spread. Do not
freeze sandwiches made with mayonnaise or salad dressing. They tend to separate
and be oily when thawed. Hard-cooked eggs develop an off flavor and become tough
when frozen. Raw vegetables, such as lettuce or tomato, should never be frozen.
Cheese slices become crumbly upon freezing.

95
 To thaw a frozen sandwich, leave it in its wrapping, and let it stand at room
temperature for 2 or 3 hours. It is great to carry a frozen sandwich for lunch since
it will thaw by noon. If you thaw the sandwich filling only, place it in the refrigerator
overnight. Do not refreeze any thawed sandwich or filling.

Review of Learning Outcome 2

Activity 2. TRUE OF FALSE

Direction: Read the following statements. Select TRUE if the statement is correct
and FALSE if it is incorrect. Write your answer in your quiz notebook.

_____1.Finger food is food meant to be eaten directly using the hands.

_____2.Can opener is a pointed wood or metal rod used for trussing joints of meats
and poultry or for holding meat, fish or pieces of vegetables.
_____3.Pastry brushes are a funnel-like or cone-shaped cloth or plastic bag.
_____4.When stored dry, Dry canapé bases, keep well for several days.
_____5.Finished platters should be chilled before service.
_____6. Sandwiches can be plain or fancy.
_____7. Hearty sandwich is flat or rolled

DRAFT
_____8. A grilled sandwich is another kind of cold sandwich.
_____9. Green salad is also known as garden salad.
_____10. Leche flan is an example of appetizer.

Activity 3. MATCHING TYPE

Direction: Match suitable Column A. and Column B food combinations for use as
appetizers.

1. cheese and ham toast A. hot sandwiches

2. leche flan B. finger food
3. croutons C. topping
4. grilled tuna sandwich D. canapé
5. lemon rind E. hors d’oeuvres
6. macaroni salad F. canapé base
7. cheese cubes G. dessert
8. chicken garlic bites H. garnish
9. fruit salad I. salad
10. melba toast J. toasted or untoasted

Activity 4. KNOW YOUR KITCHEN PROWESS

Direction: Recall any sandwich that your family prepares during especial or
ordinary occasion at home. Present the recipe in class.

96
 Learning Outcome 3: PREPARE SALADS AND DESSERTS

Objectives:
At the end of the lesson, you are expected to:
33 discuss principles and procedures in preparing desserts
33 identify ingredients according to the given recipe
33 prepare variety of salads and desserts based on appropriate techniques
33 present salads and desserts attractively using suitable garnishes, condiments
and service wares
33 compute the selling price and the nutritive value of prepared salad and dessert
33 store salads and desserts hygienically at the appropriate temperature

Salad is a generic term used to refer to a mixture of vegetables, fruits, meat,

pasta, seafood etc. ideally consumed as a part of a meal. Usually made using raw
vegetables, salads are known for their freshness and healthy properties. They are
mostly served cold but some, like German potato salad are served warm. Salad recipes
of innumerable varieties, which can be categorized as entree, accompaniment, palate-
cleansing and dessert salads, are popular in different cuisines of the world

Activity 1. SALAD MANIA

Direction: Provide some characteristics that you know about salad. Use the t a -

DRAFT
ble below. Write your answer in your quiz notebook.
Three Things I Know about Salad
1.
SALAD
2.
3.
Salad
Salad is a combination of well-chosen crisp vegetables or fruits with other
ingredients served with a dressing. The word salad is derived from the Latin word “sal”
(salt). It originated way back in the days of Julius Ceasar, when Romans ate greens
sprinkled with salt the sole ingredients for the dressing.

The three keys to ensuring a quality salad are:

1. the freshness of ingredient
2. having all the ingredients blend together in harmony
3. making sure the salad is appealing to the eye

Foundations of restaurant management and culinary arts (EBOOK)

97
TYPES OF SALAD
1. Green Salad - The "green salad" or "garden salad" is most often composed of leafy
vegetables such as lettuce varieties, spinach, or rocket (arugula). Due to their low
caloric density, green salads are considered a common diet food. The salad leaves
may be cut or torn into bite-sized fragments and tossed together (called a tossed
salad), or may be placed in a predetermined arrangement (a composed salad).

2. Vegetable Salad- Vegetables other than greens may be used in a salad. Common
raw vegetables used in a salad include cucumbers, peppers, tomatoes, onions,
spring onions, red onions, carrots,celery, and radishes. Other ingredients,
such as mushrooms, avocado, olives, hardboiled egg, artichoke hearts, heart
of palm, roasted red bell peppers green beans, croutons, cheese, meat (e.g.
bacon, chicken) seafood (e.g. tuna, shrimp), are sometimes added to salads.
3. Bound Salad- A bound salad can be composed (arranged) or tossed (put in a
bowl and mixed with a thick dressing). They are assembled with thick sauces
such as mayonnaise. One portion of a true bound salad will hold its shape
when placed on a plate with an ice-cream scoop. Examples of bound salad
include tuna salad, pasta salad, chicken salad, egg salad, and potato salad.

Bound salads are often used as sandwich fillings. They are popular at picnics
and barbecues because they can be made ahead of time and refrigerated.

DRAFT
4. Main Course Salads - Main course salads (also known as "dinner salads" and
commonly known as "entrée salads" in North America) may contain grilled or
fried chicken pieces, seafood such as grilled or fried shrimp or a fish steak such
as tuna, mahi-mahi, or salmon or sliced steak, such as sirloin or skirt. Caesar
salad, Chef salad, Cobb salad, Greek salad, and Michigan salad are dinner
salads.
5. Fruit Salads - Fruit salads are made of fruit, and include the fruit cocktail that
can be made fresh or from canned fruit.Although tomatoes are considered
fruits, and commonly included in salads, they are not normally an ingredient in
fruit salad.
6. Dessert Salads - Dessert salads rarely include leafy greens and are often sweet.
Common variants are made with gelatin or whipped cream; e.g. jello salad,
pistachio salad, and ambrosia. Other forms of dessert salads include snickers
salad, glorified rice, and cookie salad popular in parts of the Midwestern United
States.
http://en.wikipedia.org/wiki/Salad

98
Macaroni Salad

Total Time: 27 mins

Prep Time: 15 mins
Cook Time: 12 mins
Servings: 4

Ingredients: (Dressing)
Quantity Unit Item
1 cup mayonnaise
2 tablespoon vinegar
1 tablespoon mustard
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon pepper
½ lb macaroni, cook and drained
1 cup sliced celery
½ cup chopped green pepper

DRAFT
½ cup chopped red pepper
½ cup green onion
Methods:
1. Combine dressing ingredients.
2. Stir into remaining ingredients.
3. Cover and chill.
Nutritional Facts for Macaroni Salad
Serving Size: 1 (204 g)
Servings Per Recipe: 4
Amount per Serving % Daily Value
Calories 466.4
Calories from fat 187 40%
Total Fat 20.7 g 31%
Saturated Fat 3.0 g 15%
Cholesterol 15.2 mg 5%
Sodium 1068.7 mg 44%
Total Carbohydrate 61.6 g 20%
Dietary Fiber 3.4 g 13%
Sugars 8.3 g 33%
Protein 8.8 g 17%
http://www.food.com/recipe/macaroni-salad-63733

Sanitation and Quality in Salad Preparation

As with many other areas of the professional kitchen, quality and sanitation go
hand in hand. By following sanitary procedures, you are also ensuring the quality of
the salads you serve.

99
The following standard procedures help ensure both quality and sanitation:

1. Thoroughly wash all salad ingredients before using in a salad presentation.

2. Keeping salad ingredients well chilled keeps them crisp and sanitary as well.
3. Keep dressings containing egg or dairy products refrigerated at or below 41°F
(5°C).
4. Chill salad plates before plating to avoid wilting greens and other ingredients.
5. Use gloves or utensils to handle salad ingredients because it is ready-to-eat food.
6. Mix tossed salads with dressing as close to service as possible.
7. Do not overdress salads. Use only enough dressing.
http://www.g-w.com/pdf/sampchap/9781605251189_ch16.pdf

Cleaning and Storing Salads

1. The key to preparing good tasting, interesting, and attractive salads is to start with
clean, fresh ingredients.
2. Always thoroughly wash greens because dirt can lodge between leaves.
3. After the greens are clean, proper storage is essential to keeping them fresh.
Proper storage ensures the quality of the product served to the guest.
4. All labels on stored containers should include the name of the item, weight, date
received, name of person storing the product, and the original use-by date if any.

DRAFT
Desserts
As you read about desserts, some of your learning goals will be:
• to be aware of the nutrients in different desserts as well as of the calories they
contain
• to be aware of the many dessert products on the market
• to know about different kinds of cookies, cakes, custards, and pies, and to
know how to prepare them.

Dessert is a typically sweet course that concludes a meal. The course usually
consists of sweet foods, but may include other items.There is a wide variety of desserts
in western cultures including cakes, cookies, biscuits, gelatins, pastries, ice creams,
pies, puddings, and candies. Fruit is also commonly found in dessert courses because
of its naturally occurring sweetness. Many different cultures have their own variations
of similar desserts around the world, such as in Russia, where many breakfast foods
such as blint, oladi, and syrniki can be served with honey and jam to make them
popular as desserts. The loosely defined course called dessert can apply to many
foods.
Think of some of your favorite sweet foods. Do they include puddings, custards,
gelatin, cookies, fruit, pie, cake, and ice cream? All of these foods fall into the dessert
category.

100
Leche Flan
Total Time: 1 hour and 20 minutes
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 6
Ingredients:
Caramel
Quantity Unit Item
1 Cup sugar
1 Cup water
Custard
Quantity Unit Item
12 Egg yolks
1 (14 ounce) can Condensed milk
1 pint milk
1 tablespoon vanilla
Methods:
Caramel

DRAFT
Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with
caramel. Be sure to line the sides of the pan.
Custard
1. Blend all ingredients in a blender. Pour mixture into caramel lined loaf pan.
2. Cover with aluminum foil. Place tin in a larger pan half filled with water. Place
pan in pre-heated oven at 375 degrees, and bake flan for about 1 hour or until
firm.
3. Place serving dish over top of loaf pan, and invert. Flan will easily plate, and the
caramel provides a wonderful sauce.
Nutritional Facts for Leche Flan
Serving Size: 1 (257 g)
Servings Per Recipe: 6
Amount per Serving % Daily Value
Calories 511.8
Calories from fat 155 30%
Total Fat 17.2 g 26%
Saturated Fat 8.6 g 43%
Cholesterol 412.9 mg 137%
Sodium 144.9 mg 6%
Total Carbohydrate 76.7 g 25%
Dietary Fiber 0.0 g 0%
Sugars 72.0 g 288%
Protein 13.0 g 26%
http://www.food.com/recipe/original-leche-flan-philippines-173240

101
Peach Bavarian
Total Time: 3 mins
Prep Time: 3 mins
Cook Time: 0 mins
Servings: 8
Ingredients:

Quantity Unit Item

1 (15 ¼ ounce) can sliced peach halves in syrup
2 (3 ounce) packages peach jell-O or apricot gelatin
½ cup sugar
2 cups boiling water
1 teaspoon almond extract
1 (8 ounce) carton cool whip (fat free)
additional peach to garnish (optional)
Methods:
1. Drain peaches, reserving 2/3 cup syrup.
2. Chop peaches into small pieces and set aside.
3. n a pot on the stove, dissolve gelatin and sugar in boiling water.
4. Stir in reserved syrup.

DRAFT
5. Chill until slightly thickened.
6. Stir extract into cool whip and gently fold into gelatin mixture.
7. Fold peaches.
8. Pour into mold coated with (use mayo to coat the dish) Chill until set.
9. Unmold and garnish with additional peaches if desired.
10. Make this in a pretty glass bowl and that work also.
Nutritional Facts for Peach Bavarian
Serving Size: 1 (194 g)
Servings Per Recipe: 8

Amount Per Serving % Daily Value

Calories 261.0
Calories from fat 65 24%
Total Fat 7.2 g 11%
Saturated Fat 6.1 g 30%
Cholesterol 0.0 mg 0%
Sodium 110.5 mg 4%
Total Carbohydrate 49.1 g 16%
Dietary Fiber 0.7 g 2%
Sugars 47.4 g 189%
Protein 2.2 g 4%

http://www.food.com/recipe/peach-bavarian-76703

102
Tools, equipment, utensils needed in preparing salads and desserts
Measuring Utensils
A) liquid Measuring cup
B) dry Measuring cups
C) measuring spoons
D) timer
Preparation Equipment
A) pastry brush
B) strainer

Storing Desserts
Most desserts are eaten so quickly that you will not need to worry about storage.
In general, however, baked good stay fresher when air is kept out. Place homemade
and store-bought cookies in airtight containers, boxes, or canisters. Cakes and pies
can be covered with plastic wrap or aluminum foil to assure freshness.
Desserts made with milk, cream, eggs, or cheese must be refrigerated. In addition,
all desserts that are purchased from the refrigerated section in the supermarket should
be placed in your refrigerator at home.
Frozen cakes, pies, and pastries should be kept in your freezer until you are ready
to use them. Then follow the package directions for thawing and baking. All frozen
dairy desserts should also remain in your freezer at all times.

DRAFT
Desserts such as custards, puddings, and cakes with cream fillings or toppings
should be stored in the refrigerator.

Grading rubrics:
5 4 3 2 1
Performance
criteria
Excellent Very satisfactory Satisfactory Fair Needs improvement
prepares,
prepares, checks,
prepares,
Prepares, checks and uses
checks and
checks and and uses prepares, checks, none no attempt to pre-
uses some
uses needed all needed and uses most of the pare, check and use
needed ma-
material and materials needed materials needed needed materials and
terials and
ingredients and ingre- and ingredients materials ingredients prior to
ingredients
prior to actual dients prior prior to actual and ingre- actual activity.
prior to actu-
activity. to actual dientsprior
al activity.
activity. to actual
activity.

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 activity.
systematic
systematic systematic never follows
application
application of application of systematic no attempt to
Work of all work
work procedure work proce- application of apply proce-
Application procedure
most of the time dure some of procedure and dure to the
Procedure all the time
with the time with highly develop- activitygiven
even without
minimum constant ment on
proper
supervision supervision supervision
supervision
highly self- self-motivated self-motivated
needs to be not motivated
motivated and and
motivated and totally
and observes most observes
and does not disregards
Safety and observes all safety and se- sometimes
observe safety safety and
Security safety and curity some of the
and security security
Work Habits security precautions most safety and
precaution in precautions in
precautions of the time in security
work work
all the time work precautions in
work
finished the finished the finished the
finished the work
Speed/Time work ahead work close to work beyond no work at all
on time
of time given time the given time.

DRAFT

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 Review of Learning Outcome 3

Activity 2. IDENTIFICATION
Direction: Identify the word or phrase referred to in each statements. Use an an-
swer sheet to accomplish this activity.
1. This is a combination of well-chosen crisp vegetables or fruits mixed with other
ingredients and served with a dressing
2. These are also called lunch box sandwiches or picnic sandwiches.
3. These sandwiches Flat or rolled are ordinarily served with another dish.
4. Common variants of this dish are made with gelatin or whipped cream; e.g. jello
salad, pistachio salad, and ambrosia.
5. The dish is also known as "dinner salads".

Activity 3. KNOW YOUR KITCHEN PROWESS

Direction: Recall any salad that your family prepares during especial or ordinary
occasion at home. Present the recipe in class.

Activity 4. KNOW YOUR KITCHEN PROWESS

DRAFT
Direction: Recall any dessert that your family prepares during especial or ordinary
occasion at home. Present the recipe in class.

Let’s Do it!

Activity 5. COOKING TIME

Direction: Form a group with five members. Each group will prepare variety of
appetizers from the different recipes considering the cultural back-
groundand conditionof the patient.

Activity 6. PRESENTATION TIME

Direction: Create and present appetizers attractively using appropriate
accompaniment, garnishing and serving portion.

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 Enhancement activity

A. Analysis
Direction: Check the practices that contribute to the spread of diseases. Use an
answer sheet in accomplishing this activity.
1. _____sharing hairnet and face mask
2. _____washing hands before and after using the toilet
3. _____cooking fish, shellfish, and meat thoroughly
4. _____coughing and sneezing in public places without cover
5._____patronizing eateries along sidewalks

B. Developmental Activity

1. Name your Kitchen Partners

Say out the different tools, equipment and utensils that your teacher will present to
you. Be ready with your kitchen partners.

2. Simulation

DRAFT
Dress and act like a real caregiver and perform what is being assigned to you.
Listen to the instruction to be given by your teacher.

Example:
Perform proper way of using certain tools. Show some techniques.

Integration

1. Cut and Mount

Compile pictures of the tool, equipment and utensils in preparing appetizers. Group
the utensils according to the classification and its uses.

2. Keeping Safe and Hygienic

Ask learners to answer questions regarding food handling and hygienic practices.

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 Let’s See How Much You Have Learned

Post Test I
I. MULTIPLE-CHOICE
Direction: Choose the letter that is best described in phrases or statements. Use
your quiz notebook to accomplish the activity.

1.Reason of a physician to order a therapeutic diet

A) decrease calories for weight control.
B) correct nutritional status.
C) restore nutritional status.
D) All of the above
2.A “No Added Salt” (NAS) diet
A) is a regular diet with no salt packets on tray
B) provides regularly seasoned food
C) is nutritionally adequate
D) All of the above

DRAFT
3.A diet that is sometimes called a “special diet”
A) nutritional diet
B) therapeutic diet
C) slim diet
D) None of the above
4.LS means
A) Less Sugar
B) Low Sugar
C) Low Sodium
D) None of the above
5.A book that describes the food restricted or allowed on a diet
A) Medical Manual
B) Diet Manual
C) Diet Log
D) None of the above
II. FILL-IN THE BOXES
Direction: Put the following ailments inside the corresponding diet boxes.
Write your answer in your quiz notebook.
1. ulcer 6. diabetes
2. sever toothache 7. hypertension
3. vomiting 8. kidney disease
4. heart ailment 9. diarrhea
5. gout 10. gall stone

Liquid Diet Soft Diet Low-salt Diet

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 Low-fat Diet Low-sugar Diet

III. IDENTIFICATION
Direction: Identify the word or phrase referred to in each statement. Write your
answer in your quiz notebook.
__________1. This includes appetizer, sandwiches, salads, and dessert.
__________2. This is the usual base for making sandwiches.
__________3. It is a layered sandwich in which different ingredients like patties,
cheese, tomato, lettuce, and mayonnaise are used as filling.
__________4. These are combination of well-chosen crisp vegetables or fruits with
ingredients served with dressing.
__________5. The common ingredients of salad are cucumber, pepper, tomato,
onion, spring onion, carrot, celery, and radish.
__________6. This is commonly known as “entrée salads”.
__________7. Common variants of this salad are made with gelatin or whipped cream.
__________8. This is the appropriate temperature for dressing containing eggs or
dairy products.
__________9. This is done before plating to avoid wilting greens and other

DRAFT
ingredients.
__________10.They are favorite sweet foods which include pudding, custard,
gelatin, cookies, pies, cake, and ice cream.

IV. TRUE OR FALSE

Direction: Analyze the following statements. Write the word TRUE if the statement is
correct and FALSE if the statement is incorrect. Write your answer in your
quiz notebook.
_____1.are only prescribed by a physician, physician’s assistant or nurse practitioner
can order a therapeutic diets .
_____2. A “No Concentrated Sweets” (NCS) diet includes regular food without the
addition of sugar.
_____3. A diet manual should only be used by trained nursing staff.
_____4. A therapeutic diet is a meal plan which determines the intake of certain food
or nutrients as part of the treatment for a medical condition.
_____5. A regular diet has no restrictions.

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