National Nutrition and HIV/AIDS Guidelines for Service Providers of ...
National Nutrition and HIV/AIDS Guidelines for Service Providers of ...
National Nutrition and HIV/AIDS Guidelines for Service Providers of ...
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
ANNEX 3: Nutrient Composition <strong>of</strong> a Sample <strong>of</strong> Foods<br />
Food group<br />
( serving size)<br />
Carbohydrates<br />
Grams<br />
Protein<br />
Grams<br />
Fat<br />
Grams<br />
Energy<br />
Kilocalories (kCal)<br />
Grains/ Cereals<br />
15<br />
3<br />
1<br />
80<br />
½ cup s<strong>of</strong>t porridge( sorghum / maize<br />
meal) or 1/3 cup stiff porridge, ½ cup<br />
rice,<br />
1 slice <strong>of</strong> pre-sliced bread<br />
Vegetables<br />
5<br />
3<br />
0<br />
25<br />
½ cup cooked leafy vegetable, ½<br />
chopped/ or cooked non leafy<br />
vegetable, e.g. carrots<br />
1 cup leafy uncooked vegetable e.g.<br />
lettuce, ¾ c vegetable juice (100%)<br />
Fruits<br />
15<br />
0<br />
0<br />
60<br />
1 small-medium fruit<br />
1/2c chopped or canned fruit<br />
Dairy<br />
12<br />
8<br />
0-3<br />
90<br />
1 cup Skim, ½ to 1% fat milk<br />
1 cup Low fat 9 (2%fat), low fat or 2/3<br />
cup fat free yoghut); 30 gm low fat<br />
cheese<br />
1 cup Full fat milk<br />
5<br />
8<br />
120<br />
150<br />
Proteins<br />
0<br />
7<br />
5<br />
75<br />
30 gram low-fat meat( about a deck <strong>of</strong><br />
cards; ½ cup dried cooked beans, 1 egg<br />
(boiled), small drumstick <strong>of</strong> chicken with<br />
skin removed<br />
Other (Fat/oil)<br />
0<br />
0<br />
5<br />
45<br />
1 teaspoon <strong>of</strong> oil, butter, regular<br />
margarine , 1 tablespoon mayonnaise,<br />
regular salad dressing , 1/8 slice <strong>of</strong><br />
° Refers to the average nutrient composition <strong>for</strong> foods within a group. Some food items may have a little<br />
more while others may have a little less than the figures provided.<br />
° Please consult a dietician <strong>for</strong> nutrient composition <strong>of</strong> combination foods or food prepared in marinates,<br />
added oils etc such as samp <strong>and</strong> beans/nuts, sorghum <strong>and</strong> beans, pizza's etc because the amount <strong>of</strong> their<br />
components is <strong>of</strong>ten varies from one person's recipe to another.<br />
° The amount <strong>of</strong> fat estimated <strong>for</strong> cereals assumes that no fat/oil was added to during preparation. If fat,<br />
oil, butter, margarine or any other type <strong>of</strong> fat or oil is added, increase the amount <strong>of</strong> fat <strong>and</strong> energy<br />
accordingly using the in<strong>for</strong>mation in the other category. Note also that whole grains will have slightly more<br />
fat, protein <strong>and</strong> energy than refined grain products because the germ is milled together with the grain.<br />
° If salad dressings are used or oil is added during preparation, estimate the fat <strong>and</strong> energy the added fat/oil<br />
has added to the food using the in<strong>for</strong>mation in the other food group<br />
fruits canned in juice, if heavy syrup is used reduce the serving size to 1/3 cup<br />
Fruited <strong>and</strong> sweetened yoghurt have more calories, use in<strong>for</strong>mation provided in the food label<br />
66
Change language