PROPER BUSINESS

OFFICE DECORUM
Prepared By: Mr. Val L. Ramilo
 OBJECTIVES
• To be able to identify the basic business
etiquettes.
• T o be able to develop that extra edge to
establish trust and credibility.
• To be able to feel more confident about
dining/dressing and communicating in every
business occasion.
• “Manners are a sensitive awareness of the feelings of
others.”
 1. Arrive on time

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2.Dress Appropriately for work

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 3.Speak Kindly of others

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4. Avoid Gossip or Eavesdropping

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 5. Show Interest in Others

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6. Watch your body language

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7. Introduce yourself and others

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 8. Don’t Interrupt Others

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 8. Don’t Interrupt Others

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 9. Mind Your Mouth

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10. Consume Food and Drink Correctly

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“Good manners are cost-
effective. They not only
increase the quality of life
in the workplace, they
contribute to employee
morale, embellish the
company image and play a
major role in generating
profit”
Letitia Baldrige
THANK YOU FOR
LISTENING!
MACRO MINERALS
MACRO MINERALS
MACRO MINERALS
MICRO MINERALS
MICRO MINERALS
MICRO MINERALS
MICRO MINERALS
MICRO MINERALS
WATER
 WATER

 An essential component of the diet, is too often

overlooked as a critical nutritional component.

 Body water serves many important functions which:

- drives chemical reactions of digestion.
- transports nutrients, enzymes and
hormones throughout the body.
 WATER

- gives shape and form to body cells

- helps regulate body temperature

- transports waste materials they leave the body.

- serves as primary medium of gastrointestinal fluids

- Healthy adults normally consume about 1,500ml of

water from beverages each day and almost 1,000 ml
from food.
 WATER

 Daily water losses include urine and sweat (1,000- 1,200

mL) and stools.

 Water balance is maintained when losses equal intake. The

kidney can correct for inadequate water intake, but there is
always a minimal (obligatory) water loss (urine and sweat
and skin losses).
 WATER

 Problems in water balance frequently arise because the

thirst sensation that stimulates fluid intake is not an
accurate gauge of the body’s needs during excessive
losses or dehydration.

 Water losses must be replaced within several hours;

otherwise, water tends to shift from inside the cells to the
extracellular fluid compartments, blood and tissue fluids.
 WATER
 Hot, humid days and excessive physical activity are two
factors that contribute to large losses of water and
electrolytes in otherwise healthy individuals.

 Water, fluid juice, or other noncaffeinated drinks are

recommended for water replacement.

 Coffee, cola drinks and alcoholic beverages are not

recommended because they are mild diuretics that
increase urinary water loss.
 WATER

 Patients at greatest risk for becoming dehydrated

include those unable to communicate their need for
fluids such as severely debilitated elderly patients.

 Patients with altered mental status (stroke patients,

mentally retarded patients, elderly patients with dementia)
 WATER
 Comatose patients

 Elderly patients with decreased kidney function.

 Too much water can be harmful particularly for certain

patients whose condition require decreased fluid intake.

These are patients with:

- congestive heart failure
- renal failure
- respiratory failure
- multiple organ failure
- head trauma
DIETARY FIBER
 DIETARY FIBER
 A term applied to the indigestible components of the cell
walls and intra-cellular structures of plant foods. Most
of these components are classified as POLYSACCHARIDES.

 Dietary fibers include:

- celluloses
- hemicelluloses
- pectins
- liguinss
- mucilages
- modified polysaccharides
 DIETARY FIBER
 CLASSIFICATION

(1) SOLUBLE FIBER

Generally made of smaller molecules.
Includes:
pectinsgums
mucilages some hemicelluloses.

(2) INSOLUBLE FIBER

Composed of larger fiber molecules.
Includes:
celluloses larger hemicelluloses,
liguins.
 DIETARY FIBER

CLASSIFICATION OF DIETARY FIBER

FOOD
CLASSIFICATION DESCRIPTION EXAMPLES SOURCES

Soluble Fiber Smaller Pectins, gums Fruits,

mucilages vegetables
some hemi- oat bran,
celluloses beans, barley

Insoluble Fiber Larger Celluloses Cereal grains

larger hemi- vegetables,
celluloses, nuts,
liguin seeds
 DIETARY FIBER

ROLE OF FIBER IN NUTRITION

 Dietary fibers aid in the elimination of toxic and waste

materials in the gut.

 The bulk provided by high fiber diets, especially insoluble

fibers, may stimulate a more rapid movement of
material through the gastrointestinal tract (TRANSIT
TIME) and thus reduce the total amount of time that
waste materials spend in the lower intestine prior to
elimination.
 DIETARY FIBER

ROLE OF FIBER IN NUTRITION

 Insoluble fiber helps control constipation by softening and

increasing the volume of the stool.

 Soluble fiber may help control OSMOTIC DIARRHEA

(diarrhea that is due to inadequate absorption of water
and electrolytes in the colon).
 DIETARY FIBER

ROLE OF FIBER IN NUTRITION

 Fiber is used in certain intestinal disorders that are

characterized by high intraluminal pressures and
prolonged transit times, such as DIVERTICULAR DISEASE.

 Increased fiber is helpful for constipation and

hemorrhoidal conditions because it helps create
bulky soft stools that ease the discomfort of these
conditions.
 DIETARY FIBER

ROLE OF FIBER IN NUTRITION

 The by-products of the fermentation of soluble fiber by

colonic bacteria are SHORT-CHAIN FATTY ACIDS
(SCFA) - an important energy source for the colon.

They may improve colonic absorption of water and

electrolytes, reducing OSMOTIC DIARRHEA.
 DIETARY FIBER

ROLE OF FIBER IN NUTRITION

 May reduce cholesterol levels by reducing the

reabsorption of cholesterol by the small intestine.

 In general, populations with high-fiber diets have

lower blood cholesterol levels and lower rates of
heart disease than low-fiber consumers.

Asian populations consume more fiber and have lower

heart disease rates.
 DIETARY FIBER

ROLE OF FIBER IN NUTRITION

 Reasonably high amounts of dietary fiber (20-30 g/day) may

also help individuals with:

- Diabetes Mellitus Type II

- Obesity
- Colon Cancer
- Other disorders
 ROLE OF NUTRITION THROUGHOUT THE LIFE CYCLE

 Each stage of the life cycle is associated with a distinct set of

nutritional priorities

 All persons throughout life need the same nutrients but in varying
amounts

 Health promotion and disease prevention are underlying lifetime

goals

 At times, especially in later years, disease management may

impact significantly on dietary planning
LIFE CYCLE NUTRITIONAL NEEDS
LIFE CYCLE NUTRITIONAL NEEDS
The 2005 Food Pyramid Guide
The 2005 Food Pyramid Guide

- replaced the old “Four basic food groups”

- the old food pyramid guide emphasized “variety”, the revised

pyramid guide focuses on present health as well as disease
prevention reflecting the importance of restricting fat and
increasing vitamins and fiber

- the five major food groups provide some, but not all, of the
nutrients you need daily

- center your diet around the foods at the base of the pyramid

- eat less of the foods at the top of the pyramid

How many servings do you need each day?
Calorie Level Children, Women, Teen girls, active Teen boys, active
Older Adults women, most men men

Calorie level About 1,600 About 2,200 About 2,800

Milk & milk products 2-4 2-4 2-4

group

Meat & meat 2 2 3

alternatives group

Vegetable group 3 4 5

Fruit group 2 3 4

Bread & cereal 6 9 11

group

Total fat (grams) 36 to 53 49 to 73 62 to 93

How much is “One serving”

MILK & MILK PRODUCTS GROUP

 1 cup (8 oz) milk or yogurt

 2 slices cheese, 1/8 thick
 2 cups cottage cheese
 1 ½ cups ice milk, ice cream, or frozen yogurt

MEAT & MEAT ALTERNATIVES GROUP

 2 oz to 3 oz cooked lean meat, poultry or fish

 2 eggs
 7 oz tofu
 1 cup cooked legumes (dried beans or peas)
 4 tablespoons peanut butter
 ½ cup nuts or seeds
How much is “One serving”

VEGETABLE GROUP

 ½ cup cooked vegetables

 ½ cup raw chopped vegetables
 1 cup raw leafy vegetables
 ½ to ¾ cup vegetable juice

FRUIT GROUP

 1 whole medium fruit (about 1 cup)

 ¼ dried fruit
 ½ cup canned fruit
 ½ to ¾ cup fruit juice
How much is “One serving”

BREAD & CEREAL GROUP

 1 slice bread
 1 medium muffin
 ½ hotdog bun or hamburger bun
 ½ bagel or english muffin
 4 small crackers
 1 tortilla
 1 cup cold cereal
 ½ cup cooked cereal
 ½ cup rice
 ½ cup pasta
Your child from age 3-8

Characteristics:

 steady but slow growth rate: average height increase

is by 2-3 inches / year

 average weight gain of 5-6 lbs. / year

 rapid brain growth

 lessened body fat

Nutritional requirements:

 Large requirement for protein, minerals and vitamins for growth of

skeletal & muscular tissues

 High requirement for energy due to increased activity

RECOMMENDED ENERGY and NUTRIENT INTAKES for FILIPINOS 2002
RECOMMENDED ENERGY and NUTRIENT INTAKES for FILIPINOS
2002
 I
TRAINING

Thank you!