Subtopics 1. Nutritional Status 2. How is Nutritional Status
Assessed? 3. Food Composition Tables and Dietary Analysis 4. How
much of a nutrient is adequate? 5. Assessment of Energy Intake. 6.
How to easily assess and plan a persons diet? 7. How to use food
labels to plan a healthy diet? 2 ERT 426 Food Engineering
Slide 3
1. 1. Nutritional status Most people know that not getting
enough of the essential nutrients can lead to suboptimal
physiological function and undesirable long term health outcomes.
Consuming too little of a nutrient, a situation called
undernutrition can cause nutritional deficiency, which can be
serious and sometimes fatal. Consuming too many fatty foods can
lead to obesity it is related to health consequences.
overconsumption of some vitamins and minerals can be fatal -
nutritional toxicity. ERT 426 Food Engineering 3
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Nutritional status Undernutrition and overnutrition make up the
extreme ends of what is called the nutritional status continuum.
both are examples of malnutrition. Malnutrition is defined as a
state of poor nutrition due to an imbalance between the bodys
nutrient requirements and nutrient consumption. ERT 426 Food
Engineering 4
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Nutritional status ERT 426 Food Engineering 5 Nutrient Intake
Largely Determine Nutritional Status and Contributes to Health
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Nutritional status Primary malnutrition is due to inadequate or
excess food intake. Secondary malnutrition is caused by other
factors. For example, a person may be deficient in one of the
B-vitamins 1. because his or her diet is lacking vitamin-rich
fruits and vegetables (this is primary malnutrition) or 2. because
an illness interferes with vitamin B absorption (this is secondary
malnutrition). ERT 426 Food Engineering6
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2. 2. How is nutritional status assessed? Because adequate
nutrition is required for optimal health, it is important for
health care providers to be able to assess a persons nutritional
status. In general, there are FOUR (4) ways in which nutritional
status can be assessed: 1. Anthropometric measurements 2.
Biochemical measurements 3. Clinical assessment 4. Dietary
assessment ERT 426 Food Engineering 7
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How is nutritional status assessed? Although each of these
types can provide some information about a persons nutritional
status, it is essential to know that each one (by itself) cannot
tell everything. ERT 426 Food Engineering 8
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How is nutritional status assessed? 1. Anthropometric
measurements: Anthropometry literally means to measure the human
body. It is a assessment of a persons bodys physical dimensions
(height, weight, circumferences) and composition (fat mass). It is
easy & inexpensive to obtain. ERT 426 Food Engineering 9
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How is nutritional status assessed? 1.1 Physical Dimensions:
Height & weight are often used to assess the risk for certain
chronic degenerative diseases, such as heart disease and type 2
diabetes. Changes in body weight and height can provide information
regarding the progression of certain diseases. For examples, loss
of height in an elderly person might indicate a decline in bone
density. ERT 426 Food Engineering 10
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How is nutritional status assessed? Height & weight are
commonly used to assess nutritional status in infancy, childhood
& pregnancy. Other physical dimensions: various circumferences
such as those of the waist, hips & head. Increase in waist and
hip circumferences typically indicate altered body fat
distribution. Head circumference is frequently measured to monitor
brain growth during infancy. ERT 426 Food Engineering 11
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How is nutritional status assessed? 1.2 Body composition:
Estimation of body composition the proportions of fat, water, lean
tissue and mineral (bone) mass that make up your tissues. How these
components of your body are distributed can provide an important
indicator of your nutritional status and overall health. E.g. too
much body fat can lead to cardiovascular disease and loss of bone
mass is a major risk factor for osteoporosis. ERT 426 Food
Engineering 12
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How is nutritional status assessed? Body composition
measurements, are often used along with other anthropometric
measurement to provide more detailed information concerning
nutritional status. ERT 426 Food Engineering 13
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How is nutritional status assessed? 2. Biochemical
measurements: These involve laboratory analysis of a biological
sample, such as blood or urine. the sample is analyzed for a
specific nutrient blood calcium levels can be measured to determine
calcium status. ERT 426 Food Engineering 14
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How is nutritional status assessed? In other laboratory tests,
the sample is analyzed for an indicator (biological marker /
biomaker) that reflects the nutrients function. the hemoglobin
content of blood is often measured as a biological marker of iron
status. This is because hemoglobin levels decrease during iron
deficiency. Biochemical measurements are powerful because they can
help diagnose a specific nutrient deficiency or excess. ERT 426
Food Engineering 15
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How is nutritional status assessed? Biochemical measurements
are powerful because they can help diagnose a specific nutrient
deficiency or excess. ERT 426 Food Engineering 16
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How is nutritional status assessed? 3. Clinical Evaluation: By
conducting a face-to-face clinical assessment & it is usually
involve a series of activities (taking medical history).
information about previous diseases, unusual weight loss &/or
weight gain, surgeries, medication & family health history. ERT
426 Food Engineering 17
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How is nutritional status assessed? Clinical assessments are
valuable in nutritional assessment because they can uncover signs
and symptoms of malnutrition. It is important for clinicians (e.g.
clinical dietitians, nurses, doctors) to know the various signs
& symptoms associated with nutrient deficiencies so that they
can be sure to make the appropriate observations & ask the
right question. ERT 426 Food Engineering 18
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How is nutritional status assessed? 4. Dietary assessment: Two
(2) methods: i. Retrospective methods require a person to remember
foods consumed in the past. ii. Prospective methods require a
person to keep track of which and how much food he/she consume
during a specified period of time. ERT 426 Food Engineering 19
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How is nutritional status assessed? 4.1 Retrospective methods:
Recalls & Questionnaires. In 24 hours recall method, a person
must record everything that has been eaten or drunk in the previous
24hours & then analyze the information to estimate nutrient
intake. Food frequency questionnaire typically asks for information
on food intake patterns over an extended period of time. ERT 426
Food Engineering 20
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How is nutritional status assessed? 4.2 Prospective methods:
Diet records. it is more accurate & it is better to record
foods & beverages as they are consumed. The portion sizes is
estimate using standard household measurements (e.g. tablespoon or
cup) or weigh the food before eat. This information is analyzed to
estimate the nutrient intake. ERT 426 Food Engineering 21
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3. 3. Food composition tables and Dietary analysis After
completing a dietary record, subsequently the micronutrient,
macronutrient and energy (calories) contents in a diet is to be
determined. There are basically two (2) ways to find information
concerning the nutrient composition of foods: 1. Food composition
tables 2. Computerized nutrient database. (US Department of
Agricultural website- http://www.ars.usda.gov/nutrientdata) ERT 426
Food Engineering 22
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4. 4. How much of a nutrient is adequate? Different people
require different amounts of nutrients depending on their sex, age,
genetics, medications, lifestyle choices and environmental
influences(climate). A set of nutritional standards has been
developed to help both medical professionals and interested
individuals assess dietary adequacy. Dietary Reference Intakes
(DRIs): 1. Estimated Average Requirement (EAR) 2. Recommended
Dietary Allowance (RDA) 3. Adequate Intake Level (AI) 4. Tolerable
Upper Intake Level (UL) ERT 426 Food Engineering 23
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How much of a nutrient is adequate? ERT 426 Food Engineering 24
Dietary Reference Intake (DRI) standards.
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How much of a nutrient is adequate? Nutrient requirement: the
amount of a nutrient that a person must consume to promote optimal
health. In general, nutrient requirements of all the individuals in
a population are distributed in a bell-shaped manner. the vast
majority of people have requirements at some mid level amount with
some requiring much less and others requiring much more. Note: DRI
reference values only consider age, life- stage and sex. ERT 426
Food Engineering 25
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How much of a nutrient is adequate? 1. Estimated average
requirements (EARs): It reflects a populations average need. The
energy is not a nutrient, EARs for it were not established but
Estimated Energy Requirement (EER) are provided (see later ). EAR
values represent the intakes thought to meet the requirements of
half the healthy individuals in each particular age, life-stage
& sex group. ERT 426 Food Engineering 26
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How much of a nutrient is adequate? ERT 426 Food Engineering 27
Estimated Average Requirements (EARs) compared with Recommended
Dietary Allowance (RDSs)
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How much of a nutrient is adequate? 2. Recommended Dietary
Allowances (RDAs): RDAs are used as nutrient-intake goals for
individuals, in contrast to the EARs, which are geared toward
assessing nutritional status of populations. RDA values were
derived directly from the EARs using mathematical equations. 3.
Adequate Intake (AI) levels: It were set when data were lacking for
EARs (or RDAs). AIs are meant to be used as nutrient intake goals
for individuals. AIs were based on intake levels that seem to
maintain adequate nutritional status in healthy people. ERT 426
Food Engineering 28
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How much of a nutrient is adequate? Note that, since rigorous
studies cannot ethically be done on young infants (0 to 6 months of
age), there are no RDAs for this life-stage group, but only AIs. 4.
Tolerable Upper Intake Levels (UL): Have been established as the
highest level of usual daily nutrient intake likely to be safe. The
ULs are not to be used as goals for dietary intake.
_______________________________SUMMARY________________________________
EAR, RDA, AI to help us consume nutrients in sufficient quantities
to support health. UL helps us avoid consuming nutrients in such
large quantities that they actually do harm. ERT 426 Food
Engineering 29
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How much of a nutrient is adequate? Table 1 : Availability
Dietary Reference Intake (DRI) Standards and Acceptable
Macronutrient Distribution Ranges (AMDR) values for adults. 30
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How much of a nutrient is adequate? Using EARs, RDSs, AIs &
ULs to assess your nutrient intake: 31 Using EARs, RDAs and ULs to
assess dietary adequacy
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How much of a nutrient is adequate? When EARs, RDAs and ULs
have been established: If you intake of a nutrient (X) is: 1. X X
> RDA, you should probably increase your intake. 3. RDA > X
> UL, it is probably adequate. 4. X > UL, it is probably too
high. When only AIs are available: If you intake of a nutrient (X)
is: 1. AI > X > UL, it is probably adequate. 2. X < AI, no
conclusion. ERT 426 Food Engineering 32
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How much of a nutrient is adequate? Example 1: Consider a 20
years old female who, upon completing a food record and dietary
assessment, learns that her vitamin A intake is 1,500 g/day, 600
g/day and 3,500 g/day for January 2010, February 2010 and March
2010, respectively. For her case, RDA = 700 g/day EAR = 500 g/day
UL = 3,000 g/day What should be her conclusion? ERT 426 Food
Engineering 33
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5. 5. Assessment of Energy Intake. Energy Intake Assessment:
There are two (2) types of standards to assess the energy intake:
1. Estimated Energy Requirements (EERs) 2. Acceptable
Macronutrients Distribution Ranges (AMDRs) Estimated Energy
Requirements (EERs) represent the average energy intakes needed to
maintain weight in a healthy person of a particular age, sex,
weight, height and physical activity level. ERT 426 Food
Engineering 34
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Assessment of Energy Intake. EERs are calculated using
mathematical equations: 1. Adult men: EER = 662 [9.53 x Age
(year)]+ PA x [15.91 x Weight (kg) + 539.6 x Height (m)] 2. Adult
women: EER = 354 [6.91 x Age (year)]+ PA x [9.36 x Weight (kg) +
726 x Height (m)] where PA physical activity level. ERT 426 Food
Engineering 35
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Assessment of Energy Intake. Table 2: Physical Activity (PA)
Categories and Values ERT 426 Food Engineering 36
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Assessment of Energy Intake. ERT 426 Food Engineering 37
Effects of Age and Activity level on Estimated Energy Requirements
(EERs)
Slide 38
Assessment of Energy Intake. Aside from knowing the right
amount of total calories, it is important to know whether the
distribution of energy sources (carbohydrates, proteins, fats) is
healthy. The Acceptable Macronutrient Distribution Ranges (AMDRs)
reflects the ranges of intakes for each class of energy-yielding
nutrient associated with reduced risk for chronic disease while
providing adequate intakes of essential micronutrients. AMDRs were
published along with the EERs. ERT 426 Food Engineering 38
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Assessment of Energy Intake. Acceptable Macronutrient
Distribution Ranges (AMDRs) 1. Carbohydrates : 45 65 % of total
energy 2. Protein : 10 35% of total energy 3. Fat : 20 35% of total
energy Note: Total energy = EER ERT 426 Food Engineering 39
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Assessment of Energy Intake. Student volunteer is a xx years
old woman who weighs xx pounds. She is x feet x inches (x m) tall
and has a low activity level. i. Calculate the EER for Student
volunteer. ii. Propose the AMDRs for Student volunteer. ERT 426
Food Engineering 40
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6. How to easily assess and plan a persons diet? Completing a
dietary assessment along with DRI, EER & AMDR values can help a
person to determine whether his/her nutrient and energy intakes are
likely adequate. However, this process can be rather cumbersome.
Luckily there are many additional tools available for simplifying
this process. 1. Dietary guidelines (Food Guides) 2. The Food Guide
Pyramid ERT 426 Food Engineering 41
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How to easily assess and plan a persons diet? Dietary
Guidelines (Adopted from USDA): Consume a variety of foods within
and among the basic food groups while staying within energy needs.
Control calorie intake to manage body weight. Be physical active
every day. Increase daily intake of fruits and vegetables, whole
grains and nonfat or low-fat milk and milk products. Choose fats
wisely for good health. Choose carbohydrates wisely for good
health. Choose and prepare foods with little salt. Keep food safe
to eat Key concepts: Variety, Balance, Moderation, Nutrient
Density. ERT 426 Food Engineering 42
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How to easily assess and plan a persons diet? Based on a
persons calorie requirement, the recommended number of servings
from each food group in the Food Guide: 43 Food CategoryAmounts
Recommended (per day)* Dietary Significance Grains 3-10 oz Major
sources of B vitamins, iron, magnesium, selenium, energy and
dietary fiber. Vegetables 1-4 cups Rich sources of potassium;
vitamins A, E & C; folate & dietary fiber. Fruits 1-2.5
cups Rich sources of folate, vitamins A and C, potassium and fiber
Dairy products 2-4 cups Major sources of calcium, potassium,
vitamin D and protein. Meats, poultry, eggs, fish, nuts and seeds.
2-7 oz Rich sources of protein, magnesium, iron, zinc B, vitamins,
vitamin D, energy and potassium. Oils 3-11 tsp Sources of essential
fatty acids and vitamin E. * Based on age, sex & physical
activity level
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How to easily assess and plan a persons diet? Food Guide
Pyramid: It is more consumer-friendly. The pyramid shape helped to
emphasize the relative contribution of each food group. The large
base of the pyramid was made up of foods of plant origin (grains,
vegetables & fruits) The smaller, upper sections of the pyramid
contained food that come primarily from animals (milk, yoghurt,
cheese, meat, poultry, fish & eggs). ERT 426 Food Engineering
44
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How to easily assess and plan a persons diet? ERT 426 Food
Engineering 45 An example of a personalized Food Pyramid. To create
a personal pyramid plan http://www. mypyramid. gov
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7. 7. How to use food labels to plan a healthy diet? ERT 426
Food Engineering 46 Understanding Food Labels and Nutrition Facts
Panel.
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How to use food labels to plan a healthy diet? 1. Understand
what is included on nutrition facts panels. The information on a
food label: Product name & place of business Product net weight
Product ingredient content (from most to least abundant
ingredient). Company name & address Country of origin Product
code (UPC bar code) Product dating or Religious symbols (if any)
Safe-handling instructions / Special warning instruction (if any)
Nutrition facts panel outlining specified nutrient information. ERT
426 Food Engineering 47
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How to use food labels to plan a healthy diet? 2. The Nutrition
Facts Panel. The manufacturer must include the serving size of the
food. Serving sizes have been standardized for ease of comparison.
Nutrition fact panels must provide information concerning specific
nutrients that the Dietary Guidelines suggest limiting. These
include total fat, saturated fat, trans fat, cholesterol and
sodium. ERT 426 Food Engineering 48
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How to use food labels to plan a healthy diet? 3. Daily values
(DVs) and Percent Daily Values (%DVs): Although Nutrition facts
panels provide an impressive amount of nutrition information but
how does a consumer know if that amount is a little or a lot? Daily
Values (DVs) and percent Daily Value (%DV) were created to give
consumers a benchmark for knowing whether a food is a good source
of a nutrient and allowing them to easily compare one food with
another. For example, the DV for vitamin C is 60mg/day thus, a
cereal providing 30mg of vitamin C per serving would contain half
of the DV. in other words, the food would have a %DV of 50%. ERT
426 Food Engineering 49
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How to use food labels to plan a healthy diet? 4. Look for
nutrient content claims & health claims: Nutrient content
claims described in a very consumer- friendly way how much of a
nutrient (or its content) is in a food. These include phrases:
sugar free, low sodium, good sources of fiber. Some manufacturers
include information about potential health benefits a person might
get by consuming their products. Manufacturers can make two (2)
kinds of health claims: 1. Regular health claims 2. Qualified
health claims. ERT 426 Food Engineering 50
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How to use food labels to plan a healthy diet? In US, Foods
package, health claims must be approved by the FDA (Food and Drug
Administration). Both claims concerning the relationship between a
specific food component or whole food and a health-related
condition. regular health claims are supported by considerable
research, while qualified health claims have less scientific
backing and must be accompanied by a disclaimer (or qualifier)
statement. ERT 426 Food Engineering 51
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How to use food labels to plan a healthy diet? Table 3:
FDA-approved nutrient content claims ERT 426 Food Engineering
52
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Answer (Example 1): ERT 426 Food Engineering 53 In January
2010: The vitamin A intake falls between the RDA (700g/day) and the
UL (3000g/day), she should conclude that her vitamin A intake is
probably adequate. In February 2010: The vitamin A intake falls
between the EAR(500g/day)and the RDA (700g/day), she should
conclude that her vitamin A intake is probably inadequate and she
should probably consume more. In March 2010: The vitamin A intake
far above the UL (3000g/day), she should conclude that her vitamin
A intake is too high.
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Answer (Example 2): ERT 426 Food Engineering 54 Convert the
weight from pounds to kilogram (kg) so, 115 pounds = 52.3 kg. Since
she has a low physical activity level, so, PA = 1.12. The EER for
Siti Nurhaliza is EER = 354 [6.91 x Age (year)]+ PA x [9.36 x
Weight (kg) + 726 x Height (m)] = 354 (6.91 x 31 years) + 1.12 x
[9.36 x 52.3kg + 726 x 1.6m] =1 989 kcal /day.
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Answer (Example 2): ERT 426 Food Engineering 55 Since EER =1
989 kcal /day, Acceptable Macronutrient Distribution Ranges (AMDRs)
1. Carbohydrates : 45 65 % of EER 45% = (45/100) x 1989 kcal/day =
895 kcal/day 65% = (65/100) x 1989 kcal/day = 1293 kcal/day 2.
Protein : 10 35% of EER 10% = (10/100) x 1989 kcal/day =199 kcal
/day 35% = (35/100) x 1989 kcal/day = 696 kcal/day 3. Fat : 20 35%
of EER 20% = (20/100) x 1989 kcal/day =398 kcal /day 35% = (35/100)
x 1989 kcal/day = 696 kcal/day So, she should be getting 895 1293
kcal/day of carbohydrates, 199 696 kcal/day of protein and 398 696
kcal/day of fat in her diet.
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Life stages ERT 426 Food Engineering 56 A life stage typically
refers to an age group &/or physiologic state such as
pregnancy. Female: 16 life stages groups. Male: 10 life stages
groups.
Slide 57
What is a Kilocalorie? ERT 426 Food Engineering 57 Kilocalorie
A kilocalorie (kcal) is the amount of heat required to raise the
temperature of 1 kg of water by 1 o C. It is a unit of measurement
we use to quantify the amount of energy in food that can be
supplied to the body. Calorie A calorie is also a unit of
measurement; technically 1 kcal = 1000 calories. For the sake of
simplicity, nutrition labels use the term calories to indicate
kilocalories.