LEGAL MANDATES RELATED TO NUTRITION AND DIET THERAPY and

ETHICO-MORAL PRINCIPLES RELATED TO CULTURAL AND SPIRITUAL

PREFERENCES

A. FOOD AND DRUG ADMINISTRATION (FDA)

 Republic Act 9711 (2008) “Food and Drug Administration Act” This Act aims to protect and
promote the right to health of the Filipino people and to establish and maintain an effective
health products regulatory system.

IMPORTANT ROLE OF FDA:

 The Food and Drug Administration (FDA) is responsible for protecting the public health by
assuring the safety, efficacy, and security of human and veterinary drugs, biological products,
medical devices, our nation's food supply, cosmetics, and products that emit radiation.

B. HEALTH INSURANCE PORTABILITY AND ACCOUNTING ACT

 The Health Insurance Portability and Accountability Act of 1996 (HIPAA) is a federal law that
required the creation of national standards to protect sensitive patient health information from
being disclosed without the patient's consent or knowledge.

WHY IS HIPAA IMPORTANT FOR HEALTHCARE ORGANIZATIONS?

 HIPAA introduced a numbers of important benefits for the healthcare industry to help with the
transition from paper records to electronic copies of health information. HIPAA has helped to
streamline administrative healthcare functions, improve efficiency in the healthcare industry,
and ensure protected health information is shared securely

WHY IS HIPAA IMPORTANT FOR PATIENTS?

 Arguably, the greatest benefits of HIPAA are for patients. HIPAA is important because it ensures
healthcare providers, health plans, healthcare clearinghouses, and business associates of HIPAA-
covered entities must implement multiple safeguards to protect sensitive personal and health
information.

NATIONAL NUTRITION COUNCIL OF THE PHILIPPINES (NNCP)

 is an agency of the Philippine Government under the DOH responsible for creating a conducive
policy environment for national and local nutrition planning, implementation,monitoring and
evaluation and surveillance using state-of the art technology and approaches.

Ethico-moral Principles Related to Cultural and Spiritual Preferences

A. NUTRITIONAL GENOMICS

 Also known as nutrigenomics, is a field of science that focuses on the relationship between our
nutrition and genes.
 It is a promise of "personalized health", where an individual is prescribed a comprehensive diet
plan based on the scientific knowledge of his or her genes.
 This understanding of their genes helps to create a health plan based on the nutritional
requirement and the nutritional status of the body.
 These unique, customized plans can be used to prevent or cure chronic disease like obesity,
diabetes, blood pressure, heart problems etc
B. NUTRITIONAL SUPPORT AND END-OF-LIFE (EOL) DECISION MAKING.

 Nutrition Support - does not reverse or cure a disease or injury, it is and adjunctive therapy that
enables a patient to meet nutrient needs during curative or palliative therapy.
 Palliative Care - an approach that improves the quality of life of patients and their families
facing the problem associated with life-threatening illness, through their the prevention and
relief of suffering by means of early identification and impeccable assessment and treatment of
pain and other problems, physical, psychosocial and spiritual.
 Hospice Care - focus on comfort and quality of life rather than cure; begins after treatment of
the disease is stopped and when it is clear that the person is not going to survive the illness.

C. CULTURAL AND SPIRITUAL INFLUENCES RELATED TO NUTRITIONAL SUPPORT

 In a thesis conducted by Cynthia S. Klement entitled “Intercultural Competence for the Nutrition
Professional”
 the author believes that the diversity training for nutrition care professionals is essential in
order to provide patients with culture-specific strategies that allow them to succeed with their
health programs.
 Knowledge of intercultural nonverbal and verbal behaviors is becoming increasingly necessary,
as is who ultimately makes medical decisions for the patient.

SOCIAL, POLITICAL AND ECONOMIC ISSUES AND CONCERNS AFFECTING NUTRITION CARE

SOCIAL INFLUENCES:

SOCIAL STRUCTURE:
 Human group behavior reveals many activities, processes, and structures that comprise
social life.
 Values and habits differ among groups. Subgroups also develop on the basis of region,
religion, age, gender, social class, health issues, special interests, ethnic backgrounds,
politics, and other common concerns such as group affiliations.

FOOD AND SOCIAL FACTORS

 Food is a symbol of acceptance, warmth, and friendliness in social relationships.

 During adulthood, certain foods may trigger a flood of childhood memories and are valued
for reasons apart from any nutritional importance.

POLITICAL INFLUENCES

 Markers of political status, such as citizenship or immigration status, determine eligibility

for programs such as SNAP and other government safety-net programs, such as Medicaid.
 There is also evidence showing that having adequate health insurance may impact food
insecurity.

ECONOMIC INFLUENCES

FAMILY INCOME AND FOOD HABITS

Many American families live under socioeconomic pressures, especially during periods of recession and
inflation. The problems of middle-income families differ in relative terms, but low-income families—
especially those in poverty situations—suffer extreme needs. These families may lack adequate housing
and have little or no access to educational opportunities. As a result, they are poorly prepared for jobs
and often only make a day-to-day living at low-paying work, or they may be unemployed. Approximately
14.3% of Americans live with an income that is below the federal poverty level, with the highest burden
on African- American and Hispanic families.3 The cost of a healthy diet composed of whole grains, lean
meats, fruits, vegetables, and low-fat dairy is difficult to achieve for some families that are living at or
below the federal poverty line. Thus, it is not surprising that people with low incomes bear the greater
burden of unnecessary illness and malnutrition. Some organizations have suggested an additional
taxation of selected foods with little or no nutritional quality in an attempt to subsidize healthy choices
such as fruits and vegetables.

CONCERNS AFFECTING NUTRITION CARE

 Concerns affecting Nutrition care Children's and adolescents' dietary habits influence their risk
for a variety of health problems like dental caries, obesity and also iron deficiency. Food
insecurity and dietary patterns as well as supportive community resources can also affect our
nutrition.

LIFE – LONG LEARNING ACTIVITIES

 Is "all learning activity undertaken throughout life with the aim of improving knowledge, skill,
and competences within a personal, civic, social and/or employment-related perspective.
 It is well established that healthy nutrition and physical activity are the key lifestyle factors that
modulate lifelong health through their ability to improve body composition, musculoskeletal
health, and physical and cognitive performance, as well as to prevent metabolic diseases
including obesity, diabetes mellitus, and cardiovascular diseases across the lifespan.

LIBRARY SEARCH
Library search is your search engine for searching across all resources rather than limited to a particular
type of resource e.g. Book, Library Search results can include: Books, E-books, Journals, Full-text articles.
Life long learning activities are extremely important in our daily lives. Life long learning, described as a
process that encourages and enables people to gain the information, values, abilities, and understanding
they need to succeed in life, aids nutritionist in developing programs that can help individuals overcome
their problems. It also includes a road map of the information, skill, and opportunities that may be used
to achieve mental and physical well-being.

NUTRITION PROGRAMS IMPLEMENTED BY GOVERNMENT

 10 Kumainments
 Buntis Congress
 Nutrition Month Celebration
 Supplementary Feeding Program with Parent
 Effectiveness Sessions
 Malnutrition Reduction Program: DOST PINOY
 Nutrition Intervention Strategy

Access Online Resource

We've all seen ads through online and their claims are pretty enticing but nutritional information can be
manipulated in order to sell a product, you must understand how scientific studies are performed and
evaluated so you can tell the difference between reliable nutritional information and hype.

LIFELONG NUTRITION

Nutrition and the Life Cycle

  Life cycle: from before birth through adulthood – affects your growth, energy, and health.
 Dietary guidelines and Food
 Guide Pyramid - offer the best advice for healthful eating all throughout life

Eating for a Healthy Pregnancy

 Prenatal period
 Fetus, unborn baby, depends on the mother for nourishment.
 For women who are pregnant or may become Pregnant, Three nutrients need special attention:
Folate, B vitamin and Calcium.
 A deficiency, especially in early pregnancy, may result in birth defects in the spine

Nutrition for Infants

 Mother's milk - provides a balance of nutrients as well as antibodies that immunity to infection.
 Infant formula that is modified nonfat cow's milk. Most doctors advise using an iron-enriched
formula.

LIFELONG NUTRITION:

Solid Foods for Babies

 4-6 Months: Iron-enriched, infant cereal and strained fruits and vegetables.
 7- 9 Months: Strained meat and poultry, unsweetened juice ,plain toast, and teething biscuits
 10-12 Months: Chopped softfoods, unsweetened, dry cereals ,plain soft bread and pasta.
 After one year: start eat many of the foods other members of their family enjoy. Introduce one
food at a time.

Healthful eating for Children

 The Food Guide Pyramid

 Children need the same food variety that adults and teens do
 They need a regular meal schedule
 They need snacks to meet their nutritional needs their small appetites.
 Avoid small hard foods
 Set good example, and don't use food as a reward or punishment.

Nutrition for your teen Year

 You grow faster during your teen years than at any time since infancy.
 Go easy on high-fat foods
 Good nutrition and active living when you're young can contribute to good health as an adult.

Food for a Teen Lifestyle

 If your after-school schedule interferes with family meals-work out a plan with yourf amily
 If you're still hungry after eating fast-slow down!
 If you don't have time for breakfast or lunch –make time!
 If you hang out with friends at a fast food place – be role model. ( order juice or milk and try
salad.)

CURRENT EVENTS

Nutrition Events some change away from traditional Diet towards foods Higher in fat, meats, sugar, and
the rise in secondary lifestyles as countries become more industrialized.
  Nutrition Month Celebration - According to the Academy of Nutrition and Dietetics, starting as
National Nutrition month will be honored as its own theme.
 LiveRunPh - e.g. Running/ Jogging/Walking/Hiking/Biking
 Feeding Program - is the most outreached solution we could offer to our society.
 Micronutrient Supplementation Program

INFORMATION TECHNOLOGY ON NUTRITION AND DIETETICS

 The study or use of systems (especially computers and telecommunication) for storing,
retrieving, and sending information.

Nutrition events some change away from traditional diets towards foods higher in fats, meats, sugar,
and the rise in sedentary life style as countries become more industrialized. Which this activities to
promote Healthy Nutrition and Physical Activity habits among children, adults, and others.

INFORMATION TECHNOLOGY ON NUTRITION AND DIETETICS

 As consequence, health information providers must ensure that messages were designed to
address these concerns for effective diet and nutrition information dissemination.
 The need to develop a lifelong learning plan should be directed by a personal desire to stay
current and prepare for one's future practice.
 It is critical for personal and professional development and success of dietetics practitioner.

EXAMPLES:

 Ads
 Commercial
 Videos
 Blogs

Filipino Culture, Values, Practices, and Beliefs Applicable in Nutrition

A. Cultural Aspects of Dietary Planning

 Food is influenced by many factors.

The challenge to health care provider:

 to be culturally adaptable
 to display cross-cultural communication skills
 to remain aware of nonverbal cues that are culturally motives
 to move toward a trusting interpersonal relationship as quickly as possible

Examples of dietary preferences according to some cultural and religious beliefs:

1. African American
 Have high incidence of lactose intolerance
 Popular dishes include meat, fish, and poultry
 Primary grain product is corn
 Honey, molasses, and sugar products are preferred as snacks
2. Asian
 High incidence of lactose intolerance
 Protein foods are preserved by salting and drying
 Make pastes of shrimp and legumes
 Wheat and rice are primary grain products
3. Buddhism
 Vegetarianism with five pungent foods excluded: garlic, leek, scallion, chives, and onion.
4. Hinduism
 Mostly vegetarian except in northern India where meat is consumed (except for beef)
5. Islam
 No consumption of unclean foods
 No consumption of animals slaughtered without pronouncing the name of Allah or in a
manner that prohibits the complete draining of blood from their bodies
 No consumption of carnivorous animals with fangs, bird of petty, and land animals
without ears
6. Orthodox Judaism
 Prohibits consumption of swine, shellfish, and carrion eaters
 Ritual slaughtering of animals
 Ritual breaking of bread
7. Latino
 Have high incidence of lactose intolerance
 Vegetable proteins are common on rural and urban poor populations
 Principle bread is tortilla
 Foods are often heavily spiced
8. Native America
 Have high incidence of lactose intolerance
 Meat is highly valued, mostly grilled, stewed, or preserved through drying and smoking
 Primary grain used is corn, wild rice is popularly consumed

B. Filipino Dietary Practices

 A typical Filipino meal consist of a main seafood or meat dish served with soup, vegetables and
rice, with tea or coffee. Chicken often has bones in the soup and fishes often comes with the
head attached. In much of the Philippine breakfast, lunch, and dinner are the same: Filipino-
style rice with some pieces of meat and vegetables in it.

Breakfast
 Usually between 6:30am and 8:00am.
 A typical Filipino breakfast is comprise of fried fish, rice, fruit, and sugar buns.
 In some places Spam is a popular breakfast treat.
 Rice is served as porridge-type cereal that can be flavoured any number of ingredients
 Tea may be drunk plain or with lemon, cream, milk, or sugar.
 Small buns called pan de sal may be purchased from vendors early in the morning.
 Breads are often toast.

Merienda
 Is the name of a midmorning and afternoon snack that was introduced by the Spanish and was
traditionally served around 3:00pm after siesta.
 It features cakes, tarts, fritters, or sweets made with coconut milk and palm sugar.
 Coca-cola is very popular.
 Sweet rolls, doughnuts, or a noodle dish may be available.

Lunch
 Is traditionally the main meal of the day, and even today, in busy cities, it can be an elaborate
affair with several courses.
 It can be also a light meal with rice and one other dish.
  Is served from about 12:00noon to 1:00pm.
 Lechon is usually roasted or barbecued, and is a very popular meat.
 Fish sauce and fish paste are available with most ethnic Philippine foods, and have very pungent
flavours.
 Typically, the drinks served with lunch and dinner are soft drinks, beer, coffee, or tea.

Dinner
 Is served from 6:00pm on, with 7:30pm the customary late time and is usually a fish or seafood
dish served with rice and a vegetable dish.
 Is only slightly lighter than lunch.
 Fish or chicken is served at dinner with a soup made of lentils or vegetables.
 Fresh fruit is a common dessert.
 Western liquors are also served in upscale restaurant and at business dinners

C. Core Values of Nursing as applied to Nutrition and Dietetics

 Nurses guide a standards for action, promote healthy nutrition, provide a framework for
evaluating the nutrition, and dietetics of a patient. Perhaps, proactively encouraging healthy
eating habits, nurses provide the tools for patients to maintain their health, knowing it is easier
to stay healthy than to become healthy after disease sets in.
 Proper nutrition is not only important for preventing disease, it is also crucial to the recovery
process. Accordingly the "Nursing's Role in Nutrition," is "The healing of the body can take place
only when the nutrients that provide the building blocks for repair are present."

Nurses can teach their patients about proper nutrition as it relates to their health.

 Presentations at community health centers are crucial to community health. A nurse with the
right knowledge can prepare a PowerPoint presentation to show for a group of seniors during a
health fair.
 They can also give the attendees Information facts to take home for further study and guidance.
Similarly, a school nurse can present students with the facts about healthy nutrition during a
school assembly as well as giving them brochures to take home.

D. Entrepreneurship Opportunities on Nutrition and Diet Therapy

o Entrepreneurship is a self-willing and approached business firm which starts with a limited
investment where they paved their own pathway with their efforts and ideas in their
corresponding field.
o Nutripreneurship is the practice and process that results in creativity, innovation, development
and growth of nutrition businesses.

In the field of nutrition and dietetics entrepreneurship, a person is termed as: NUTRIPRENEURS

 Nutripreneurs - A person in the field of nutrition and dietetics entrepreneurship.

 Are nutritionist innovators who use a process of changing the current situation of the existing
products and services, to set up new products and new services.

Nutripreneurs are trained and skilled entrepreneurs who may engaged in a field such as:

1. Private Nutrition or Diet Clinics

2. Researcher firm
3. School Nutrition Facilitators
4. Gyms and Workout firms
 5. Nutrition Counselor, Bloggers, Webinars
6. Consultant Nutraceutical based firms
7. Nutritionists and Dietitians in private practice
8. Innovators in providing nutrition products and services to consumers, industry, media, and
businesses.

The Greatest Entrepreneur in Nutrition

1. Steph Lowe – The Natural Nutritionist

 is a sports nutritionist that offers a gluten-free diet to increase wellness and optimum
personal wellness.
 She specialize in natural and gluten-free food to fuel for high performance sports.
 Her role is to break through the clutter and guide individuals to a personalized nutrition
plan.
2. Kate Freeman – The Healthy Eating Hub
 Is a registered nutritionist, author, and consultant.
 Is the founder and managing director of The Healthy Eating Hub that offers consultation
on a range of areas including weight management, meal planning, family and sports
nutrition.
3. Jessica Sepel – JSHealth
 Is a clinical nutritionist, blogger, and founder of JSHealth, that promotes healthy eating,
healthy body image, healthy travel, and healthy living.
 Teaches the “diet mentality”, that practices carbohydrates restricting and calorie
counting to girl and young women thinking they are eating well but actually doing more
harm than good.
4. Cyndi O’Meara – Changing Habits
 is the nutritionist that lets you eat chocolate and can be good for you.
 She founded the Changing Habits that provide information on nutrition and healthy
eating.
 The goal is to make a significant and lasting impact on people’s health by improving lives
through education and nutrition.
 Her approach is to empower people through knowledge, allowing people to eliminate
unhealthy habits on their own.