'It is easy to ask what people eat, but ï¬nding an answer can be a daunting task." [1] In our fast-moving world, few people would dispute the fact that one of the most fundamental problems that nutritional research is facing is the difficulties in assessing the intake accurately.[2]
Dietary intake is generally considered to include all foods and beverages consumed by the oral route. Food, such as dietary supplements and spices, which contain energy or nutrients, must be, but not always, listed as part of the dietary intake. However, it is not enough merely to know how nutrients and energy consumed by a person; It is necessary to be able to determine whether such amounts are adequate for the health of the individual.[2] The following question therefore surfaces: Why is important to measure dietary intake? The principal purpose for the measurement of food intake is to obtain quantitative information on the quantities of energy and nutrients available for metabolism. Dietary intake measurements provide the best way to describe the real food intake of both individuals and groups.[2] Dietary reference values (DRVs) advised nutrient intakes for the population of the UK.[5] The UK DRVs can be divided into four categories; Reference Nutrient Intake (RNI) (97.5% of the population's requirement is met), Estimated Average Requirement(EAR) (50% of the population's requirement is met) and Lower Recommended Nutritional Intake(LRNI) (2.5% of the population's requirement is met).[3] Finally, the safe intake used to indicate a nutrient for which there is not enough data to estimate RNI, EAR, or LRNI.[5]
Aim:
The aim of this practical is to assess the average energy consumption of macronutrients and selected micronutrients, of a healthy subject more than a 3-day period and to compare these rates with appropriate dietary reference values.
Method:
To evaluate the average energy consumption of macronutrients, micronutrients for the one selected healthy person within a 3-day period a correct methodology must be followed.
Well, first the subject takes its 3 day weighed food record, (see in appendix) that it has kept from the practical one. If it has not kept it, it must record a new one. Then, the data entered into DietPlan6 (see in appendix) to determine the mean daily intake of energy, protein, total fat, carbohydrate, alcohol, non-starch polysaccharide, iron, calcium and overall folate. Results must be collected from all three days and not for individual day. After that, the subject checked that the average value for energy is similar to that calculated by hand in Practical one. Subsequently, the mean intake was taken of the four macronutrients; protein, fat, carbohydrate and alcohol, for the 3-day period and calculate the percentage of energy each contributes to the mean energy intake. To do this, the subject needed to use the Atwater factor [4] and then he checked that he was using the appropriate Atwater values for the units chosen. Besides, the subject compared the percentage of energy intake from the macronutrients calculated for his own intake with the UK DRVs.[5] Furthermore, subject needed to decide whether to use the figures for total energy intake (including alcohol) or for food energy (excluding alcohol). Finally, he compared the mean intake of the micronutrients with one of the DRVs and subject needed to decide which value is most appropriate.
Result:
Occupational activity: Light
Personal activity: Moderately active
DRVs [5]
Nutrient Unit
Energy kcal
2261
Protein g
45.4
Total fat g
87.9
Carbohydrate(mse) g
343.4
Alcohol g
0
Non-starch g
polysaccharide
-
Iron(Fe) mg
14.8
Calcium(Ca) mg
800
Folate ug
200
Protein:
785kcal/day (total energy intake of the day)
40 * 4 = 160g (4kcal/g of protein)
100*160/749 = 21% (percent of energy intake of protein)
For the rest results please see in appendix.
Discussion:
According to the above results, we can realize that average value for energy in practical two which is -2356kj is different than in practical one which was -2865kj. This is because in practical one calculation were made by hand, therefore, may have been wrong in the calculations. According to UK DVRs,[5] and compared with the subject's mean of intake of the micronutrients, it seems that the subject will be at risk of developing health problems. For instance, the lack of iron can cause anemia, a situation characterized by fatigue and weakness. Moreover, a calcium-deficient diet put the subject at risk of developing osteoporosis, a disease marked by brittle bones.[10]
DRVs are typically targeted at a national population level rather than the individual level; they are actually a series of estimates of the energy and nutrients needed by different groups of healthy individuals in the UK population. For this reason, DRVs are not useful for assessing the intake of one person. The EAR is the way of estimate an individual's requirement. This is because of individual's intake with his/her requirement for a nutrient is different from a given individual's real requirement as it is not known and it is seldom possible to measure an individual's long-term usual intake of the nutrient.[9]
The method used for this practical was the DietPlan6. With this software the nutrient values ​​are calculated as just a food or ingredient is added, making it easy to observe the effects of adding or removing item. Furthermore, with DietPlan6 will be no mistake in the calculations because they are taken out of the computer.[11] However, using DietPlan6 is likely to present some limitations. For instance, the Dietplan6 database is pre-installed with UK food tables; all the foods and nutrients from the UK "McCance & Widdowson".[6] This has as a result the different ways of cooking in England with that of Cyprus. In addition, the way of growing fruits and vegetables in Cyprus has differences compared to England because of soil factors, which means that can affect the nutritional quality of field crops and of fruits and vegetables.[7] Cyprus, for example is known for its areas with special red soil that is rich in minerals.[8] Besides, the database also includes DRVs which as I have already mentioned, are usually aimed at the national population level rather than the individual level.[9] There are other methods that used to determine requirements, like deprivation studies, in which we have to remove the nutrient from the diet. Then, we must observe the symptoms of deficiency and finally we add back the nutrient until the symptoms are cured/ prevented.[12]
Conclusion:
Taking everything into consideration, the aim of this practical has been completed. The mean intake of energy, macronutrients and selected micronutrients of healthy individual were evaluated.
Appendix:
3 day weighed food record: Subject have to weigh everything that he eat and drink for 3 consecutive days including two week days and one weekend day, using dietary scales.
Dietplan6.5: Is a comprehensive, high-quality and easy-to-use nutrition analysis software package for professional dietitians and nutritionists. The nutrient analysis program available is Dietplan6 which can be accessed through computers.
Calculations for the percentage of energy from:
Carbohydrate
785kcal/day (total energy intake of the day)
126*4 = 504g (4kcal/g of Carbohydrate general factor,)
100*504/785 = 64% (percent of energy intake of carbohydrate)
Fat:
785kcal/day (total energy intake of the day)
17*9=153g (9kcal/g of fat, general factor)
100*153/749=20% (percent of energy intake of fat)
Dietplan6
30 day evaluation
Averaged Assessment
Analysis of selected nutrients:
Nutrient
Unit
Intake
per day
R.N.I.
per 100g
Edible proportion
0.98
0.98
---
0.98
Water
g
1856.2 +
618.7
---
74.6
Total Nitrogen
g
19.66
6.55
---
0.79
Protein
g
120.9
40.3
45.4
4.9
Fat
g
50.8
16.9
87.9 *
2.0
Available Carbohydrate (mse)
g
376.4
125.5
343.4 *
15.1
Energy (kcal)
kcal
2356
785
2261 *
95
Energy (kJ)
kJ
9964
3321
9462 *
400
Starch (mse)
g
251.7
83.9
---
10.1
Total Sugars (mse)
g
124.6
41.5
---
5.0
Non-milk extrinsic sugars
g
12.3 m
4.1
---
0.5
Glucose
g
21.2 +
7.1
---
0.8
Fructose
g
39.9 +
13.3
---
1.6
Sucrose (mse)
g
42.1 +
14.0
---
1.7
Maltose (mse)
g
8.9 +
3.0
---
0.4
Lactose (mse)
g
11.9
4.0
---
0.5
Non-starch polysaccharides
g
43.4 +
14.5
1.7
Total dietary fibre (AOAC method)
g
54.6 +
18.2
---
2.2
Saturated fatty acids
g
11.1 +
3.7
27.6 *
0.4
Mono-unsaturated fatty acids
g
19.9 +
6.6
32.7 *
0.8
Poly-unsaturated fatty acids
g
12.0 +
4.0
16.3 *
0.5
Total trans fatty acids
g
1.04 m
0.35
5.02 *
0.04
Cholesterol
mg
186.3
62.1
---
7.5
Sodium (Na)
mg
8512
2837
1600
342
Potassium (K)
mg
4156
1385
3500
167
Calcium (Ca)
mg
1108 e
369
800
45
Magnesium (Mg)
mg
487 +
162
300
20
Phosphorus (P)
mg
2276 +
759
625
91
Iron (Fe)
mg
18.28 e
6.09
14.80
0.73
Copper (Cu)
mg
1.50 +
0.50
1.00
0.06
Zinc (Zn)
mg
14.62 +
4.87
7.00
0.59
Chloride (Cl)
mg
10688
3563
2500
429
Manganese (Mn)
mg
3.17 +
1.06
---
0.13
Selenium (Se)
ug
63.9 +
21.3
60.0
2.6
Iodine (I)
ug
123.3 +
41.1
140.0
5.0
Retinol
ug
56
19
---
2
Carotene
ug
1922 +
641
---
77
Vitamin D
ug
3.01 +
1.00
0.12
Vitamin E
mg
12.88 +
4.29
---
0.52
Thiamin
mg
2.31 +
0.77
0.90
0.09
Riboflavin
mg
2.10 +
0.70
1.10
0.08
Niacin
mg
38.45 +
12.82
14.92
1.54
Tryptophan divided by 60
mg
25.158+
8.386
---
1.011
Vitamin B6
mg
3.40 +
1.13
0.68
0.14
Vitamin B12
ug
2.3
0.8
1.5
0.1
Total Folate
ug
320 +
107
200
13
Pantothenic acid, Pantothenate
mg
7.17 +
2.39
---
0.29
Biotin
ug
49.7 +
16.6
---
2.0
Vitamin C
mg
169
56
40
7
Key. For one or more contributory foods :
d: nutrient value derived or deduced
e: value estimated
+: present in significant, unknown amounts
m: missing value
Dietary Reference Values marked * are E.A.R.
Sources of energy :
Calories from
Total
per day
per 100g
Percent
UK Food
UK Total
Protein
484
161
19
19.6
15%
15%
Carbohydrate
1412
471
57
57.3
50%
47%
Fat
457
152
18
18.6
35%
33%
Alcohol
0
0
0
0.0
5%
Fibre
109
36
4
4.4
Total
2462
821
99
100.0
100%
100%
UK Food column shows the average energy profile for the UK population as a whole from food only excluding alcohol.
UK Total column shows the average energy profile for the UK population as a whole from all sources including alcohol.
Food quantities :
Src
Ref
Weight
Percent
Food or Recipe
MW6
1091
4.0
0.2
Coffee, infusion, average
MW6
1226
5.0
0.2
Salt
MW6
1231
10.0
0.4
Vinegar
MW6
380
11.0
0.4
Olive oil
MW6
1217
12.0
0.5
Tomato ketchup
MW6
1077
15.0
0.6
Popcorn, plain
MW6
1229
15.0
0.6
Stock cubes, vegetable
MW6
405
23.0
0.9
Ham
MW6
494
33.0
1.3
Turkey, meat, average, raw
MW6
536
45.0
1.8
Chicken nuggets, takeaway
MW6
57
50.0
2.0
White bread, French stick
MW6
834
55.0
2.2
Peppers, capsicum, green, raw
MW6
265
56.0
2.2
Cottage cheese, plain, reduced fat
MW6
987
73.0
2.9
Plums, average, raw
MW6
78
90.0
3.6
All-Bran
MW6
855
100.0
4.0
Sweetcorn, baby, canned, drained
MW6
481
120.0
4.8
Chicken, breast, casseroled, meat only
MW6
805
124.0
5.0
Cucumber, raw
MW6
53
150.0
6.0
White bread, sliced
MW6
858
193.0
7.8
Tomatoes, raw
MW6
1111
200.0
8.0
Lemonade
MW6
36
200.0
8.0
Spaghetti, white, boiled
MW6
216
205.0
8.2
Semi-skimmed milk, UHT
MW6
24
240.0
9.6
White rice, easy cook, boiled
MW6
921
460.0
18.5
Apples, eating, average, raw
Total
2489.0
100.0
The UK Nutrient Databank is Crown copyright and has been reproduced under licence from the Controller of Her Majesty's Stationery Office
