All About Pinggang Pinoy

1. Acronym of the reference used as basis for the Pinggang Pinoy’s energy and nutrient requirements.
4. The “Grow” or ____-building foods are essential for the growth and development of children and the maintenance and repair of tissues in adults.
5. Banana ang malunggay leaves are the symbols used for this food group in the food plate.
9. An alternative to rice that is nutrient-rich and known to withstand poor weather conditions
10. This mineral is often found in milk, cheese and other dairy products as well as fish with edible bones.
11. ____-dense but low in calorie content, vegetables and fruits are important sources of vitamins and minerals, dietary fibers and a range of phytochemicals.
13. The B vitamins plays an important role in ____ by helping the body release energy from the different macronutrients.
15. A total of ____ food groups is shown in the Pinggang Pinoy.
17. A Filipino food guide that encourages consumption of a variety of foods through use of a food plate that shows the right food group proportions on a per meal basis.
18. The staple food of Filipinos that is rich in carbohydrates and is often fortified with iron.
19. The new food guide emphasizes a ____ diet which requires adequate intake of macronutrients, key vitamins and minerals while avoiding excessive intake of fats, sugars and sodium.

1. Consumption of ____ meats should be in moderation since they contain more sodium, saturated fat and preservatives that are associated with the development of non-communicable diseases.
2. An important micronutrient that aids in normal fetal development but when lacking could lead to increased risk of the development of neural tube defects among infants.
3. Acronym of the reference that highlights the importance of eating a wide variety of foods every day to achieve optimum nutrition.
6. Consumption of ____ foods is recommended over refined foods as they provide a greater array of nutrients and other protective components known to benefit the body.
7. This food group is the major fuel provider for the body.
8. A type of diet that is based on the assumption that full energy and nutrient needs would be achieved by eating extra servings of fat and added sugars in combination with the basic food groups.
12. Wheat flour is usually enriched through addition of iron and ____.
14. Green leafy vegetables are rich sources of ____ which is an important component of hemoglobin needed in the transport of oxygen to the cells.
16. An inexpensive source of good quality protein as well as other nutrients like choline.